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Production process of paste-fragrant fresh soybean sauce

A production process and technology of soy sauce, applied in the direction of food science, etc., can solve the problems of thick taste and lack of soy sauce, and achieve the effect of delicate taste, rich taste and rich taste

Active Publication Date: 2016-01-20
FUDA SHANGHAI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional Liangzao soy sauce lacks a richer sauce aroma, richer taste and thicker body because it does not contain soybean paste

Method used

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  • Production process of paste-fragrant fresh soybean sauce
  • Production process of paste-fragrant fresh soybean sauce

Examples

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preparation example Construction

[0024] The preparation method of the present invention specifically comprises the following steps:

[0025] 1) Mix defatted soybeans and wheat at a weight ratio of 1:1 to 7:3, add water to moisten the defatted soybeans in a cooking pot, and then steam them. -50% wheat is roasted at a high temperature of 300-330°C, cooled to about 40°C, milled and mixed with cooked 50-70% defatted soybeans;

[0026] 2) Then inoculate (aspergillus oryzae dosage 0.04-0.06%), koji making (add mixed brine accounting for 1-2.4 times the total amount of wheat and defatted soybeans for fermentation, add yeast to continue fermentation within 30 days of fermentation, and when the fermentation period expires 1 - After 12 months, it matures into soybean paste;

[0027] 3) Soybean paste is extracted by physical pressing to conventional soy sauce (soybean paste content is 8-13%). %) is mixed according to the weight percentage ratio of 1%-30% (preferably range 1%-10%), sieved to remove grain impurities suc...

Embodiment 1

[0031] Ingredients (% by weight): defatted soybean 70%, wheat 30%.

[0032] A preparation method of soy sauce with soy sauce, comprising the following process steps:

[0033] 1) Add water to the defatted soybeans in the cooking pot to moisten them, then steam them, release the pressure after steaming, cool down, and discharge; roast the wheat at high temperature, cool down, grind, mix with cooked defatted soybeans, and then inoculate , making koji, mixing salt water, entering the fermentation tank to start fermentation, adding yeast to continue fermentation within 30 days of fermentation, and ripening into soybean paste after 6 months of fermentation.

[0034] 2) Soybean paste is extracted from conventional soy sauce by physical pressing, and part of the soy paste is physically ground to form finely ground soy sauce. The finely ground soy sauce is mixed with conventional soy sauce at a ratio of 1:10, and the wheat husk is removed through a 60-mesh filter screen. Particle impu...

Embodiment 2

[0038] Ingredients (% by weight): defatted soybean 60%, wheat 40%

[0039] A preparation method of soy sauce with soy sauce, comprising the following process steps:

[0040] 1) Add water to the defatted soybeans in the cooking pot to moisten them, then steam them, release the pressure after steaming, cool down, and discharge; roast the wheat at high temperature, cool down, grind, mix with cooked defatted soybeans, and then inoculate , making koji, mixing salt water, entering the fermentation tank to start fermentation, adding yeast to continue fermentation within 30 days of fermentation, and ripening into soybean paste after 3 months of fermentation.

[0041] 2) Soybean paste is extracted by physical pressing to extract conventional soy sauce, and part of the soy paste is physically ground to form finely ground soy sauce. The finely ground soy sauce is mixed with conventional soy sauce at a ratio of 1:9, and the wheat husk is removed through a 60-mesh filter screen. Particle ...

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PUM

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Abstract

The invention discloses a production process of paste-fragrant fresh soybean sauce. The production process of the paste-fragrant fresh soybean sauce comprises the following steps: (1) steaming defatted soybean, cooling, roasting wheat, smashing, mixing the smashed wheat with the cooled defatted soybean, inoculating aspergillus oryzae for preparing finished koji; (2) adding saline water into the finished koji, fermenting for 1-12 months and generating soybean paste after maturation, wherein one part of the soybean paste is used for extracting the conventional soybean sauce; (3) finely grinding the soybean paste in a physical grinding manner, and then adding the ground soybean paste into the conventional soybean sauce, wherein the ground soybean paste has strong paste fragrance and contains abundant taste substances; and (4) combining with 1-12-month conventional soybean sauce, adding other auxiliary materials, blending, and boiling, thus obtaining the soybean sauce product with strong paste fragrance, abundant tastes and thick body. The production process of the paste-fragrant fresh soybean sauce has the advantages that the 1-12-month conventional soybean sauce is mixed with 1-12-month soybean paste, so that the soybean sauce has strong paste fragrance, abundant tastes and thick body, the soybean sauce product is full in fragrance and fine, smooth, soft and pure in taste, and food can be wrapped more easily due to the thick body.

Description

technical field [0001] The invention relates to a process for a thick soy sauce condiment, in particular to a process for making a fresh soy sauce with strong sauce aroma, rich taste and thick body. Background technique [0002] Traditional brewed soy sauce is a liquid condiment with special color, aroma and taste made from soybean or defatted soybean, wheat or bran as raw materials, and fermented by microorganisms. The soy sauce blending process currently on the market only adds conventional food ingredients and additives through conventional soy sauce to obtain the necessary aroma and taste. [0003] The traditional Liangzao soy sauce lacks a richer sauce aroma, richer taste and thicker body because it does not contain soybean paste. Thereby, existing soy sauce technology still needs to have the necessity of further improving its prescription. Contents of the invention [0004] The purpose of the present invention is to provide a production process for fresh soy sauce ...

Claims

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Application Information

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IPC IPC(8): A23L27/50
Inventor 王云海方勤军
Owner FUDA SHANGHAI FOOD CO LTD
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