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Production process of soy sauce

A production process and technology of soy sauce, which is applied in the field of brewed condiments, can solve the problems of unreasonable raw material processing and poor sterilization effect of soy sauce products, and achieve the effect of simple and easy processing technology and avoiding the loss of active ingredients

Inactive Publication Date: 2012-11-07
ANHUI RANBANG BIOLOGICAL TECH INDAL
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

However, there are some defects in the traditional production process, such as unreasonable raw material handling and poor sterilization effect of soy sauce products. In order to make up for these shortcomings, Chinese Patent Publication No. CN1718098A, Fresh Soy Sauce Production Technology discloses a mixture that is processed through raw material puffing. Koji making, fermentation, oil pouring, blending, membrane filtration, sterilization, filling, inspection and finished products

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  • Production process of soy sauce

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Embodiment Construction

[0025] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific illustrations.

[0026] As shown in Figure 1, a kind of production technology of soy sauce is made through the following steps:

[0027] 1. The receipt and storage of raw materials, the purchase of raw materials that meet the regulations, and the use of mildew and harmful raw materials for production, preferably companies that have obtained production licenses as suppliers, raw materials can only be put into storage after passing the quality inspection after entering the factory, and at the same time Store in a special warehouse, store in a dry, ventilated, and hygienic warehouse, and do a good job of releasing insects and rodents. It is strictly forbidden to mix with harmful, poisonous, and odorous substances. The content of the label is clear;

[0028] 2. Raw ...

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Abstract

The invention discloses a production process of a soy sauce and relates to a fermented seasoning. The production process includes receiving and storing raw materials, processing the raw materials, burdening, preparing bean pulp, stewing, inoculating, starter propagation, fermentation, oil sprinkling, compounding, sterilizing, storing, concocting, secondarily sterilizing, filtering and filling to obtain a finished product. The prepared soy sauce has the advantages that the processing technology is simple, convenient and easy to practice, the soy sauce can be stored for a long time without deteriorating, the natural flavor of the soy sauce can be maintained without being damaged, simultaneously loss of effective components is prevented, and the soy sauce is a high-quality all-natural foodstuff seasoning.

Description

technical field [0001] The invention relates to a brewed condiment, in particular to a production process of soy sauce. Background technique [0002] Soy sauce is a liquid condiment brewed from beans, wheat, and bran. It has a reddish-brown color, a unique sauce aroma, and a delicious taste that helps stimulate appetite. The traditional process of making soy sauce is mostly to mix soybeans and wheat, cook under high pressure or normal pressure, make koji, ferment, pour oil, mix evenly, heat sterilize, fill, and pass the inspection to become a finished product. However, there are some defects in the traditional production process, such as unreasonable raw material handling and poor sterilization effect of soy sauce products. In order to make up for these shortcomings, Chinese Patent Publication No. CN1718098A, Fresh Soy Sauce Production Technology discloses a mixture that is processed through raw material puffing. Koji making, fermentation, oil pouring, blending, membrane fi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 郭杰胡向红
Owner ANHUI RANBANG BIOLOGICAL TECH INDAL
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