Fermenting method utilizing soy sauce and grains fully
A technology for soy sauce and grain, applied in the field of full utilization of soy sauce grain, can solve the problems of landfill soil salinization, high salt content, high moisture content of sauce residue, and achieve the effects of improving nutritional value and crude protein.
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[0018] The present invention will be described in detail below in conjunction with specific embodiments.
[0019] 1, raw material preparation: soybean and wheat, its weight ratio is 2: 1, soak soybean: soak 5-16 hour (according to seasonal regulation), finally make the water content after soybean soak between 40%-65%; After cleaning, drain the remaining water, fry and roast, and break into fried wheat flaps.
[0020] 2. Loading and steaming: Drain the soaked and washed soybeans and transfer them to a steaming tank, steam them under a pressure of 0.10-0.30Mpa for 20-70 minutes, and then suffocate them for another 20-50 minutes.
[0021] 3. Mixing: Cool the steamed soybeans quickly and mix them evenly with the fried wheat flaps.
[0022] 4. Inoculation into koji: The clinker is delivered to the inoculation machine through the air cooler for inoculation. The weight percentage of seed koji inoculum is 0.2-0.6%. Weigh the fried wheat flour whose volume is 2-3 times that of the se...
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