Production method of salt-reduction soybean sauce

A production method and technology of soy sauce, which is applied in the production field of salt-reduced soy sauce, can solve problems such as the reduction of soy sauce quality and the influence of flavor substances, and achieve the effects of prolonging flavor, inhibiting growth and reproduction, and preventing spoilage and sourness

Inactive Publication Date: 2017-01-04
LAIZHOU SENSIR BREWING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the soy sauce produced by such a process can meet consumers' requirements for low salt, it also greatly affects the flavor substances and other nutrients of the soy sauce, and the quality of the soy sauce is reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A production method of salt-reduced soy sauce comprises: a, raw material processing, comprising:

[0017] 1) Wheat treatment: moisten the wheat for 20 minutes, drain it from waterlogging, put it in a frying machine, fry the wheat at a temperature of 420-430°C for 20 minutes, crush it into 15-30 mesh particles by a crusher, and the integrity rate is <1%. No obvious powder;

[0018] 2) Soybean meal treatment: Put the soybean meal into the steamer, add moistening water, the water temperature is 70-75°C, then start the rotary pot, run for 15 minutes, and then stand still for 25 minutes to moisten the water. The amount of water added is based on the clinker moisture content of 50-52%. allow;

[0019] b. Soybean meal steaming material: After moistening, turn on the steam, increase the pressure to 0.05Mpa, turn off the steam, exhaust the pressure to 0, close the exhaust valve, turn on the steam to increase the pressure to 0.2Mpa, the temperature is 120°C, and start timing , ...

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PUM

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Abstract

The invention discloses a production method of salt-reduction soybean sauce and belongs to the technical field of seasoning brewing. The salt-reduction soybean sauce is prepared through treatment of raw materials including wheat and soybean meal, soybean meal steaming, mixed koji making, soy sauce mash preparation, fermentation in a jar as well as squeezing and sterilizing. The production method has the characteristics that the salt degree of soy sauce mash is reduced, the quality of produced low-salt soybean sauce is high, growth and breeding of infectious microbes are inhibited, and decaying sourness in the soybean sauce fermentation process is prevented.

Description

technical field [0001] The invention belongs to the technical field of seasoning production methods, in particular to a production method of salt-reduced soy sauce. Background technique [0002] During the long-term fermentation of soy sauce, it is easy to contaminate miscellaneous bacteria, which will cause the moromi to spoil, and the quality of soy sauce will be greatly reduced. Therefore, during the soy sauce fermentation process, the salinity of moromi is generally controlled at about 18-19%. The salt-reduced soy sauce that appears on the market uses a conventional salinity of about 18% during the fermentation process, and then reduces the salinity of the soy sauce by adding water to dilute it in the later stage of blending. Although the soy sauce produced by such a process can meet the low-salt requirements of consumers, the flavor substances and other nutrients of the soy sauce are greatly affected, and the quality of the soy sauce is reduced. Contents of the invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
Inventor 曲冠云三根秀治王新杰刘晓帮
Owner LAIZHOU SENSIR BREWING FOOD
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