Desalting process of soy sauce
A desalination and soy sauce technology, applied in the field of condiment production, can solve the problems of low feasibility of salt-free fermentation process, inability to obtain salt-free soy sauce, and inability to completely desalinate, etc., to achieve bright color, less adverse reactions, and high clarity Effect
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Embodiment 1
[0032] A desalting process for soy sauce, comprising the following steps:
[0033] a. Preparation of salt gel particles: Take 32 parts of water, add 30 parts of salt, and then ultrasonicate at 75°C, add 3 parts of polyvinyl alcohol and 0.09 parts of carboxymethyl cellulose at the same time, set the ultrasonic treatment time to 18 minutes, followed by 2 freeze-thaw cycles to obtain the salt gel, then freeze the salt gel at -8°C for 1 hour, then place it in a grinder for 10 seconds, and then sieve it to obtain the product;
[0034] Wherein, the freeze-thaw cycle method is: cooling at -4°C for 14 hours, and then thawing at 30°C for 60 minutes.
[0035] The sieving method is as follows: take salt gel particles, place them in a vibrating sieving machine, first use a sieve with an aperture of 85 microns to vibrate and sieve, collect the salt gel particles that pass through the sieve, and then use a sieve with an aperture of 65 microns to The net vibrates through a sieve, and the sa...
Embodiment 2
[0046] A desalting process for soy sauce, comprising the following steps:
[0047] a. Preparation of salt gel particles: according to the weight ratio, take 38 parts of water, add 42 parts of table salt, then ultrasonicate at 85 ° C, add 7 parts of polyvinyl alcohol and 0.19 parts of carboxymethyl cellulose at the same time, set the ultrasonic treatment time as 30 minutes, followed by 4 freeze-thaw cycles to obtain the salt gel, then freeze the salt gel at -12°C for 2 hours, then place it in a grinder for 16 seconds, and then sieve it to obtain the product;
[0048] Wherein, the freeze-thaw cycle method is: cooling at -8°C for 18 hours, and then thawing at 40°C for 80 minutes.
[0049] The sieving method is as follows: take the salt gel particles, place them in a vibrating sieving machine, first use a sieve with a 95-micron aperture to vibrate through the sieve, collect the salt gel particles that pass through the sieve, and then use a sieve with a 75-micron aperture to The n...
Embodiment 3
[0060] A desalting process for soy sauce, comprising the following steps:
[0061] a. Preparation of salt gel particles: Take 33 parts of water, add 33 parts of table salt, and then ultrasonicate at 77°C, add 4 parts of polyvinyl alcohol and 0.11 parts of carboxymethyl cellulose at the same time, set the ultrasonic treatment time as 20 minutes, followed by 3 freeze-thaw cycles to obtain the salt gel, then freeze the salt gel at -9°C for 1.2 hours, then place it in a grinder for 12 seconds, and then sieve it to obtain the product;
[0062] Wherein, the method of freeze-thaw cycle is: cooling at -5°C for 16 hours, and then thawing at 32°C for 65 minutes.
[0063] The sieving method is as follows: take salt gel particles, place them in a vibrating sieving machine, first use a sieve with an aperture of 87 microns to vibrate and sieve, collect the salt gel particles that pass through the sieve, and then use a sieve with an aperture of 67 microns to The net vibrates through a sieve...
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