Method for preparing fermented soy sauce from pickling liquid of pickled vegetables

Abstract

The invention discloses a method for preparing fermented soy sauce from a pickling liquid of pickled vegetables. The method comprises steps as follows: an index of the pickling liquid after fermentation of the pickled vegetables is adjusted, yeast for making hard liquor is prepared from other raw materials for preparation of the soy sauce, the yeast for making hard liquor and the pickling liquid after index adjustment are uniformly mixed in a weight ratio being 1:(2.5-3.0), and soy sauce mash is prepared and fermented; Zygosaccharomyces rouxii is added in a time period from the seventh day to the tenth day of fermentation; torulopsis utilis is added in a time period from the fourteenth day to the seventeenth day of fermentation; multiple times of back showing fermentation are performed in the fermentation process until the fermentation is ended; finally, oil is taken for blending, sterilization, filtering and packaging are performed, and the finished soy sauce product can be obtained. The pickling liquid obtained after the fermentation of the pickled vegetables is used for soy sauce fermentation and replaces part of brine water for soy sauce mash mixing, so that salt and water resources can be saved, ingredients such as probiotics, amino acid nitrogen and the like in the pickling liquid are sufficiently utilized, the flavor and the taste of the soy sauce are enhanced, high-quality soy sauce is obtained, and wastewater pollution of the environment due to direct emission of the pickling liquid is further avoided.

Description

technical field [0001] Embodiments of the present invention relate to the technical field of seasonings, and more specifically, embodiments of the present invention relate to a method for preparing fermented soy sauce by using pickling water of kimchi. Background technique [0002] Soy sauce is one of the indispensable seasonings in people's daily life. It is a liquid seasoning with special color, aroma and taste made from soybeans and / or defatted soybeans, wheat and / or bran as raw materials through microbial fermentation. At present, breweries in my country generally use soybeans or defatted soybeans as the main protein raw materials, and use wheat or bran, flour, etc. as starchy raw materials, and then add salt, water and bacteria to ferment and brew soy sauce. Salt is one of the raw materials for soy sauce brewing. It gives soy sauce a salty taste, and it also plays a role in antisepsis during the fermentation process and in the finished product of soy sauce. During the ...

AI Technical Summary

Problems solved by technology

Although this technology utilizes the pickled brine of vegetables, it only utilizes the salt and some nutrients in the pickled brine. It boils the salted brine at high temperature, so that the beneficial bacteria in it are not utilized, and some of the nutrients in the pickled brine are destroyed. Nutrients make the pickled brine into pure salt water, which cannot improve the quality of soy sauce