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A kind of production method of spicy soy sauce

A production method and technology of soy sauce, which are applied in the field of food processing, can solve the problems of not being able to taste a whole, and achieve the effects of preventing pollution, avoiding the use of food, and inhibiting the growth of miscellaneous bacteria

Inactive Publication Date: 2016-06-15
CHONGQING DUOBANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current technology does not make the flavors of hemp, spicy, and soy sauce all in one

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of production method of spicy soy sauce, comprises the following steps:

[0024] (1) Ratio of koji-making materials: 700kg of soybeans, 300kg of flour, 1000kg of feed in each koji-making pool, and 0.3% inoculum amount of koji. The color of the prepared koji is yellow-green, the koji spores are plump and loose, without blackening or flakes, and have the inherent aroma of koji without ammonia, rancidity and other bad smells.

[0025] (2) Soybean soaking: The skin of soaked soybeans is smooth and can be peeled by light pinching, and the two petals of soybeans are broken and the bean heart is full and dry.

[0026] a. The amount of water added for soaking: about 1.1 times the weight of soybeans, and the surface height of soaked soybeans is about 60cm.

[0027] b. Soaking time: about 2-4 hours in summer and autumn, and about 4-8 hours in spring and winter.

[0028] (3) Soybean steaming: Lightly pinch cooked beans into flakes without hard core, cooked but not rotten,...

Embodiment 2

[0049] A kind of production method of spicy soy sauce comprises the following steps, and other steps and parameters are with embodiment 1.

[0050] (1) Add water to soak the soybeans for 4 hours, cook the soybeans, and cool them down;

[0051] (2) Mix the flour and the small koji seeds evenly, stir the cooked beans, flour and bacterial classification evenly, the inoculation amount of the bacterial classification is 0.3%, and the mass ratio of soybean and flour is 700:300;

[0052] (3) Ventilated koji making, including 3 times of turning, from feeding to the first turning stage, the temperature is 30°C, and the first turn is 16 hours after feeding; keep the temperature at 33°C, the second time after 7 hours Turn over the koji; keep the temperature at 33°C, and turn over the koji for the third time after 7 hours; keep the temperature at 28°C, and make the koji after 56 hours;

[0053](4) adding salt water to ferment, the concentration of salt water is 16.5 ° Be, and the ferment...

Embodiment 3

[0060] A kind of production method of spicy soy sauce comprises the following steps, and other steps and parameters are with embodiment 1.

[0061] (1) Add water to soak the soybeans for 8 hours, cook the soybeans, and cool them down;

[0062] (2) Mix the flour and the small koji seeds evenly, stir the cooked beans, flour and bacterial classification evenly, the inoculation amount of the bacterial classification is 0.3%, and the mass ratio of soybean and flour is 1000:300;

[0063] (3) Ventilated koji making, including 3 times of turning, from feeding to the first turning stage, the temperature is 36°C, the first turning is 13 hours after feeding; keep the temperature at 35°C, the second time after 5 hours Turn over the koji; keep the temperature at 35°C, and turn over the koji for the third time after 5 hours; keep the temperature at 33°C, and make the koji after 48 hours;

[0064] (4) adding salt water to ferment, the concentration of salt water is 18.5 ° Be, and the fermen...

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Abstract

The invention provides a production method of spicy and hot soybean sauce. The production method comprises two-time fermentation, wherein before second fermentation, chilies and pepper are added to base oil after first fermentation for second fermentation, and a cylinder is exposed under the sun for second fermentation; and during fermentation, the cylinder is exposed under the sun for 60-90 days, opened under sunlight and sealed in the other time. The prepared soybean sauce has uniform reddish brown color, has heavy flavor of fermented soybeans, has heavy pepper and chili flavor and tastes hot and spicy. Spicy and hot substances are uniformly blended with soybean sauce, the layering phenomenon is prevented, the spicy and hot taste and sauce flavor are perfectly integrated, and the spicy and hot soybean sauce has lasting flavor.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production method of spicy soy sauce. Background technique [0002] Soy sauce is a traditional Chinese condiment. The color is reddish brown, with a unique sauce aroma, delicious taste, and helps to stimulate appetite. It is mainly brewed from soybeans and salt through oil refining and fermentation. The composition of soy sauce is more complicated, except the composition of salt, also has the composition such as various amino acid, carbohydrate, organic acid, pigment and spices. It is mainly salty, but also has umami and fragrance. It can increase and improve the taste of dishes, and can also add or change the color of dishes. [0003] Along with the raising of people's living standard, single mouthfeel can't satisfy people's needs. The hemp of Zanthoxylum bungeanum and the spiciness of chili are deeply loved by people. For example, Chongqing’s famous “small nood...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50
Inventor 何连江
Owner CHONGQING DUOBANG FOOD
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