Method for making soybean paste

Abstract

The invention discloses a method for making soybean paste and belongs to the technical field of brewing production. According to the method, flour is fully roasted to achieve a gelatinization effect to ensure that the quality of starter propagation in the earlier stage is improved and all indexes of fermentation in the later stage meet the requirements; the specific sauce flavor and ester flavor of the soybean paste are increased to ensure that the soybean paste is very fragrant, soft and mellow in taste; all the indexes of the soybean paste are up to the national standards; in the meantime, the bag expanding phenomenon due to the secondary fermentation is prevented. The method for making the soybean paste comprises the steps of raw material preparation, mixing, inoculating, starter propagation, mash preparation, fermentation, paste mixing, after ripening and sterilization. A flour roasting method comprises the following steps of starting a furnace fire, heating by using charcoal fire, starting a flour roasting pot to rotate, pouring flour into the pot when the coke is red and the temperature in the pot is up to 150 DEG C, starting a stirrer in the pot at the same time, closing a fire damper board when the surface of the flour presents slight yellow after 30-40 minutes of roasting, continuing rotating the flour roasting pot for 5-10 minutes, judging whether the flour can be taken out of the pot or not through moisture test, hand feel and senses, and screening, thus completing the flour roasting. The making method disclosed by the invention is used for producing the soybean paste.

Description

technical field [0001] The invention belongs to the technical field of brewing production; in particular, it relates to a production method of soybean paste. Background technique [0002] Traditional soybean paste production process. The process uses soybeans and flour as raw materials to make finished products through cooking, inoculation, mixing, koji making, fermentation, post-cooking, and sterilization. [0003] At present, the flour is pre-treated by dry steaming. The various indicators of the flour dry steaming method are: 36-40 hours of koji making in the early stage, 250-300 units of enzyme activity in Dakoji; 60 days of fermentation in the later stage, about 0.7-0.75 of amino acid nitrogen in physical and chemical indicators, and about 2.3-2.6 in total acid . [0004] The dry steaming method of flour has a lot of disadvantages in the production. The main manifestations are: the lumps are too large, cooked externally and internally, with high viscosity, which cann...

AI Technical Summary

Problems solved by technology

[0004] The dry steaming method of flour has a lot of disadvantages in the production. The main manifestations are: the lumps are too large, cooked externally and internally, with high viscosity, which cannot achieve the gelatinization of starchy raw materials, and it is even more difficult to mix with steamed soybeans evenly. The product temperature of each point of koji making is quite different, and the moisture is uneven, which brings difficulties to temperature management, causes excessive bacteria and pollution, and makes koji making fail.

During the fermentation process, because the starchy raw materials are not fully gelatinized in the early stage, there are more raw dough, which is easy to form rancidity, making its physical and chemical indicators exceed the specified range, the product has insufficient aroma, and the taste is sour and bitter. Secondary fermentation, swelling bag phenomenon