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Brewing process of soybean paste

A technology of soybean paste and technology, which is applied in the fields of application, food preparation, food science, etc., can solve the problems that the shape of beans is not easy to maintain, the fermentation cycle of soybean paste is long, and the flavor of soybean paste is not good, so as to improve the flavor of soybean paste and shorten the Fermentation time, the effect of shortening the formation time

Active Publication Date: 2012-10-10
山东玉兔食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] It can be seen that although this process can prevent the precipitation of the white substance of tyrosine, the fermentation cycle of the produced soybean paste is still long, the shape of the beans is not easy to maintain, and the color is dark; at the same time, the flavor of the soybean paste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Soak

[0031] Weigh 70 parts of soybeans into steamed balls, spread them flat, add 250 parts of water, or as long as they exceed 20cm of the soybean surface, and soak for 10 hours.

[0032] 2) Steamed material

[0033] Open the drain valve at the lower part of the steam ball cover before steam intake, and drain the steam. When a large amount of steam emerges from the drain valve, close the drain valve. When the pressure in the steam ball rises to 0.05MP, close the intake valve and open the exhaust valve. After exhausting to 0MP, open the intake valve and close the exhaust valve to increase the pressure inside the steaming ball to 0.08MP. When the temperature is 110°C, close the intake valve and keep the pressure for 3 minutes for steaming, then reverse the ball once. Open the exhaust valve and exhaust until the pressure is 0MP; the total steaming time is 24 minutes.

[0034] 3) Koji making

[0035] Open the steaming ball cover, let the soybean cool dow...

Embodiment 2

[0046] 1) Soak

[0047] Weigh 60 parts of soybeans into steamed balls, spread them flat, add 200 parts of water, and soak for 10 hours.

[0048] 2) Steamed material

[0049] Open the drain valve at the lower part of the steam ball cover before starting to enter the steam, and drain the steam. When a large amount of steam emerges from the drain valve, close the drain valve. When the pressure in the steam ball rises to 0.04MP, close the intake valve and open the exhaust valve. After exhausting to 0MP, open the intake valve, close the exhaust valve, increase the pressure inside the steaming ball to 0.07MP, and the temperature is 108°C, close the intake valve, keep the pressure for 5 minutes for steaming, then reverse the ball once, open Exhaust valve, discharge to the pressure of 0MP; the total steaming time is 26 minutes.

[0050] 3) Koji making

[0051] Open the steaming ball cover, let the soybean cool down to 35-38°C through the air cooler, mix 0.05 parts of koji...

Embodiment 3

[0062] 1) Soak

[0063] Weigh 80 parts of soybeans into steamed balls, spread them flat, add 300 parts of water, and soak for 12 hours.

[0064] 2) Steamed material

[0065] Open the drain valve at the lower part of the steam ball cover before starting to enter the steam, and drain the steam. When a large amount of steam emerges from the drain valve, close the drain valve. When the pressure in the steam ball rises to 0.06MP, close the intake valve and open the exhaust valve. After exhausting to 0MP, open the intake valve, close the exhaust valve, increase the pressure inside the steaming ball to 0.06MP, and the temperature is 100°C, close the intake valve, keep the pressure for 8 minutes for steaming, then reverse the ball once, open Exhaust valve, exhaust until the pressure is 0MP; the total steaming time is 30 minutes.

[0066] 3) Koji making

[0067] Open the steaming ball cover, let the soybean cool down to 35-38°C through the air cooler, mix 0.06 parts of k...

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PUM

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Abstract

The invention discloses a brewing process of a soybean paste, belonging to the field of brewing of fermented products. The process comprises the following steps of: raw material preparation; material steaming and yeast preparation; fermentation; and cooking. Through adding saline fermentation broth at the earlier stage of fermentation of the soybean paste and improving other processes for brewing the soybean paste, the fermentation period is shortened, a bean are kept in an intact shape, and the soybean paste is better in color and flavor. The invention also discloses a making process of the saline fermentation broth.

Description

Technical field [0001] The present invention is the brewing field of fermented products, and it involves a brewing process of a soy sauce. Background technique [0002] Soy sauce is a type of food made of soybean and flour or wheat as the main raw material, and after a series of processes such as curvature and fermentation. [0003] With the continuous improvement of living standards, people's requirements for bean sauce have gradually improved.In recent years, the soybean sauce of the whole grain of soybeans has become more and more loved by people, and gradually replaced the traditional big sauce and bean paste.Compared with traditional large sauce and bean paste, soy sauce is obvious, with short production cycles, granular soybeans can be seen, bright yellow and bright, delicious, and rich in sauce. [0004] The existing soy sauce brewing process generally exists with long brewing cycles, the shape of the beans is not easy to maintain, the color is dark, the flavor is not good...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/20A23L27/60A23L11/00
Inventor 于金平姜浩禄徐富友朱立磊刘先印马小刚
Owner 山东玉兔食品股份有限公司
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