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Method for making soybean sauce

A production method, soybean technology, applied in the direction of climate change adaptation, food science, etc., to achieve the effect of improving the production process, improving production efficiency, and simple operation

Inactive Publication Date: 2017-05-31
SHAANXI QIYUAN TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] With the improvement of living standards and the expansion of people's food range, the existing various soy sauces can not meet people's growing demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of soybean soy sauce of the present invention comprises the following steps:

[0022] The first step is raw material processing. Select high-quality soybeans and pour them into a vat or pool to soak for 2 hours. After washing and draining, send them to a steamer for steaming;

[0023] The second step is inoculation. The soybean clinker is reddish brown and has a slight bean fragrance. After cooling, mix 4% flour and 0.3% aspergillus oryzae into it;

[0024] The third step is to make oil, inoculate the evenly mixed bean material into bamboo dustpans with a thickness of 2-3cm, send it to the room temperature of 30-35 degrees for oil making, and ventilate after 10 hours of material temperature rise. The temperature of the material drops to 32-36 degrees. After 16-18 hours, when the Aspergillus oryzae spores germinate and the mycelia multiply, turn it over by hand to exchange fresh air, distribute heat and carbon dioxide, and turn it over for the seco...

Embodiment 2

[0031] The preparation method of soybean soy sauce of the present invention comprises the following steps:

[0032] The first step is raw material processing. Select high-quality soybeans and pour them into a vat or pool to soak for 2 hours. After washing and draining, send them to a steamer for steaming;

[0033] The second step is inoculation. The soybean clinker is reddish brown and has a slight bean fragrance. After cooling, mix 4% flour and 0.3% aspergillus oryzae into it;

[0034] The third step is to make oil, inoculate the evenly mixed bean material into bamboo dustpans with a thickness of 2-3cm, send it to the room temperature of 30-35 degrees for oil making, and ventilate after 10 hours of material temperature rise. The temperature of the material drops to 32-36 degrees. After 16-18 hours, when the Aspergillus oryzae spores germinate and the mycelia multiply, turn it over by hand to exchange fresh air, distribute heat and carbon dioxide, and turn it over for the seco...

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PUM

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Abstract

The invention relates to the field of food processing, and in particular discloses a method for making soybean sauce. The method comprises the following steps: treating raw materials: pouring high-quality soybeans into a jar or a pool to soak for 2 hours, washing, draining off water, and steaming in a steamer; inoculating, cooling steamed soybeans which are red brown and has slight soybean fragrance, uniformly mixing 4% of flour and 0.3% of rice koji bacteria, and uniformly mixing the mixture with the steamed soybeans; and making soybean sauce; putting the inoculated and uniformly mixed soybean material which is 2-3 cm thick into bamboo pans, feeding into a room at the room temperature of 30-35 DEG C to make soybean sauce, increasing the temperature of the material for 10 hours, ventilating, reducing the temperature of the material to 32-36 DEG C, 16-18 hours later, after aspergillus oryzae spores are germinated and hyphae are multiplied, turning and kneading the soybeans to exchange fresh air and radiate heat and carbon dioxide, turning over the soybeans for a second time after 7-8 hours, and fermenting for 74-80 hours. The method is simple to operate, the soybeans are used as the raw material to make the soybean sauce, conventional production processes and methods for making the soybean sauce are improved, the production efficiency is improved, and the flavor of a product can be maintained.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing soybean soy sauce. Background technique [0002] Soy sauce is a traditional condiment in the major cuisines of the Han nationality in China. A liquid condiment brewed from beans, wheat, and bran. The color is reddish brown, with a unique sauce aroma, delicious taste, and helps to stimulate appetite. Soy sauce is evolved from soy sauce. As early as more than 3,000 years ago, there was a record of making soy sauce in the Zhou Dynasty of China. The invention of soy sauce brewing by the working people of the ancient Han nationality was purely accidental. It originated from the seasoning used by ancient Chinese emperors. The earliest soy sauce was marinated from fresh meat, which is similar to the current fish sauce manufacturing process because of its excellent flavor. Gradually spread to the folks, and later found that soybeans have a similar flavor and are c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCY02A40/90
Inventor 张淑芬
Owner SHAANXI QIYUAN TECH DEV
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