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Soy manufacturing method

A production method and technology of soy sauce, applied in food science and other directions, can solve the problems of color, aroma and taste that cannot maintain the traditional soy sauce flavor, short fermentation period, etc., and achieve the effects of rich color, single variety and mellow taste.

Active Publication Date: 2016-03-02
ZHUHAI YITONG IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the soy sauces on the market are prepared by adding pigments and essences with a short fermentation cycle, so it is impossible to maintain the flavor of traditional soy sauce with a long history in my country in terms of color, aroma and taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A kind of preparation method of soy sauce, comprises the following steps:

[0043] Step 1: Select plump fresh broad beans without moths, wash them, shell them, soak them in boiling water at 100°C for 1 minute, separate the watercress, and soak them in cold water at 15°C for 8 hours;

[0044] Step 2: Drain the soaked watercress in Step 1 and put them on a bamboo board covered with pumpkin leaves and / or twig leaves;

[0045] Step 3: Evenly mix the Aspergillus oryzae strain and the Aspergillus awamori strain at a mass ratio of 1:1, add water to make a solution with a concentration of 0.2ppm, spray evenly on the surface of the watercress with an atomizer, and spread a layer of water on the surface of the watercress layers of squash leaves and / or mulberry leaves;

[0046] Step 4: Place the bamboo curved board in a cool and ventilated place, keep the ambient temperature at 21°C, until the watercress is covered with golden and / or white mildew;

[0047] Step 5: Take out the m...

Embodiment 2

[0058] A kind of preparation method of soy sauce, comprises the following steps:

[0059] Step 1: Select plump fresh broad beans without insects, wash them, shell them, soak them in boiling water at 100°C for 2 minutes, separate the watercress, and soak them in cold water at 20°C for 9 hours;

[0060] Step 2: Drain the soaked watercress in Step 1 and put them on a bamboo board covered with pumpkin leaves and / or twig leaves;

[0061] Step 3: Evenly mix the Aspergillus oryzae strain and the Aspergillus awamori strain at a mass ratio of 1.5:1, add water to make a solution with a concentration of 0.5ppm, spray evenly on the surface of the watercress with an atomizer, and spread a layer of water on the surface of the watercress layers of squash leaves and / or mulberry leaves;

[0062] Step 4: Place the bamboo curved board in a cool and ventilated place, keep the ambient temperature at 23°C, until the watercress is covered with golden and / or white mildew;

[0063] Step 5: Take out ...

Embodiment 3

[0073] A kind of preparation method of soy sauce, comprises the following steps:

[0074] Step 1: Select plump fresh broad beans without insects, wash them, shell them, soak them in boiling water at 100°C for 80 seconds, separate the watercress, and soak them in cold water at 18°C ​​for 10 hours;

[0075] Step 2: Drain the soaked watercress in Step 1 and put them on a bamboo board covered with pumpkin leaves and / or twig leaves;

[0076] Step 3: After mixing the Aspergillus oryzae strain and the Aspergillus awamori strain at a mass ratio of 1:1~1.5:1, add water to make a solution with a concentration of 0.2~0.5ppm, and spray it evenly on the surface of the watercress with an atomizer, and then Spread a layer of pumpkin leaves and / or mulberry leaves on the surface of the watercress;

[0077] Step 4: Place the bent bamboo board in a cool and ventilated place, keep the ambient temperature at 21~23°C, until the watercress is covered with golden and / or white mildew;

[0078] Step ...

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PUM

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Abstract

The invention discloses a soy manufacturing method and belongs to the field of brewage. The soy manufacturing method comprises eight processes of selecting fresh and plump broad beans without worm channels, carrying out cleaning, carrying out shelling, carrying out scalding in boiling water at a temperature of 100 DEG C for 1-2min, splitting bean halves, carrying out immersion in cold water at a temperature of 15-20 DEG C for 8-10h and the like. The soy manufacturing method has the characteristics of natural color, natural fragrance, pure taste and no use of pigment and essence additives.

Description

technical field [0001] The invention relates to a preparation method, in particular to a preparation method of soy sauce. Background technique [0002] Soy sauce is an essential condiment in people's daily life. Most of the soy sauce production uses soybean and wheat flour as raw materials, which are cultivated by Aspergillus oryzae to make rice koji, and then fermented, poured with oil, added sugar, sterilized and other processes. Most of the soy sauces currently on the market are made with a short fermentation cycle and the addition of pigments and essences. Therefore, it is impossible for the color, aroma and taste to maintain the flavor of the traditional soy sauce with a long history in my country. And along with people's continuous improvement to the quality demand of food and condiment, it is necessary to provide a kind of preparation method of soy sauce with natural color, natural fragrance, pure taste, no pigment essence additive. Contents of the invention [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
Inventor 黄林海
Owner ZHUHAI YITONG IND CO LTD
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