Fermenting method utilizing soy sauce and grains fully

Abstract

The invention discloses a method for brewing soy sauce and grains, which comprises the following steps: A1, preparation of raw materials; A2, charging and steaming; A3, mixing: cooling the steamed soybeans rapidly, and mixing them evenly with fried wheat flaps; A4, inoculation into koji; A5, koji making; A6, solid-state low-salt "double mold" fermentation; A7, thin mash fermentation; A8, soy sauce sterilization; A9, clarification, inspection; A10, solid-state sauce fermentation. In addition to producing the required soy sauce, the fermented soy sauce is combined with the crude enzyme solution to carry out the traditional process of drying and fermenting to further decompose the active ingredients in the raw materials, so as to obtain a rich sauce with a special taste and aroma of traditional soybean paste and sweet noodle sauce The finished soybean paste is used as a base for preparing soybean paste and compound seasoning. So as to achieve the purpose of no waste residue discharge in the production of soy sauce, and realize the purpose of energy saving, emission reduction and full utilization of food in the food manufacturing industry.

Description

technical field [0001] The invention relates to the technical field of processing agricultural products and food seasonings, in particular to a method for brewing soy sauce and food with full utilization. Background technique [0002] Soy sauce is one of the indispensable bulk condiments in people's daily life. Sichuan cuisine cooking seasoning and Chongqing hot pot base are one of the necessary seasonings for Sichuan cuisine cooking with the reputation of "food in China, taste in Sichuan". The development of world culinary skills plays an extremely important role. [0003] Although soy sauce is a condiment produced as early as the Zhou Dynasty in my country, it has experienced a tortuous road from workshops to industrial production. After liberation, with the continuous improvement of people's living materials and cultural level, the demand for soy sauce is increasing, and the production technology and varieties of soy sauce are also introduced with the advancement of scie...

AI Technical Summary

Problems solved by technology

[0006] Due to the high moisture content and rich protein and carbohydrates of the undried sauce residue, microorganisms are easy to grow and reproduce, especially in high temperature seasons, if not processed in time, it will cause environmental pollution

At present, due to the lack of mature soy residue recycling technology, low-salt solid soy sauce residue is often sold to local farmers at low prices as fertilizer or feed, while the pressed sauce residue produced by the high-salt dilute state process is often due to high salt content. It cannot be directly used as feed for animals. Some manufacturers use direct landfill treatment, but it will lead to salinization of landfill soil

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