A kind of production method of salt-free soy sauce

Abstract

The invention provides a production method of salt-free soy sauce, which consists of stages in the process of making koji, warming and moistening koji, solid-state salt-free pre-fermentation, salt-free thickened post-fermentation, salt-free post-ripening, and salt-free soy sauce. Fermentation, temperature, and oxygen content are accurately controlled to produce salt-free soy sauce products. During the period, nutrient activation liquid, red yeast rice, and Chinese medicinal materials are used to comprehensively prevent the soy grains from rotting during the fermentation process and prevent the growth of miscellaneous bacteria. It can also increase the yield. The aroma of salt-free soy sauce, no salt or other chemical preservatives are added during the fermentation process, and the activity of secreted enzymes such as protease and glucoamylase in the fermented product is high. The obtained salt-free soy sauce can be supplemented with salt as needed to become a high-amino acid Salt-containing soy sauce can also be made without salt or by adding fruit and vegetable juices as needed to make salt-free soy sauce without salt. This natural salt-free soy sauce is good news for the prevention of three highs, kidney disease, etc. Sexual soy products have opened up a new way.

Description

technical field [0001] The invention relates to the field of salt-free brewing and fermentation microorganisms, in particular to a production method of salt-free soy sauce. Background technique [0002] For a long time, salt has been used in the production of soy sauce and soybean fermented food as an important substance to prevent spoilage. However, the production of soy sauce and soybean food with salt has the following four major disadvantages: [0003] 1. The higher the salt content in the soy sauce mash (grain), the lower the hydrolysis effect of the enzyme on the raw material; [0004] 2. Long-term consumption of high-salt foods will increase the burden on the heart and kidneys, and easily cause a series of complications such as heart disease, high blood pressure, and hyperplatelet function, which will increase the incidence of these chronic diseases and be detrimental to human health; [0005] 3. Use soybean meal and bean cake as raw materials to produce soy sauce wi...

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Problems solved by technology

[0004] 2. Long-term consumption of high-salt foods will increase the burden on the heart and kidneys, and easily cause a series of complications such as heart disease, high blood pressure, and hyperplatelet function, which will increase the incidence of these chronic diseases and be detrimental to human health;

[0006] 4. Salt fermented soy sauce and soybean fermented food can only be used as seasonings because of high salt content, which is not conducive to the development of new soybean fermented products integrating the functional factors and health care functions of seasonings, and is not conducive to the function of soybean fermented food The wide application in sexual food has seriously restricted the development of functional food of soy sauce and high-grade health-care soy sauce, and limited the attention and correct understanding of the health function of soybean fermented food;

[0010] A large number of facts show that not only in my country, but also in developed countries such as Japan, the United States, and the United Kingdom, there is still no natural biologically fermented salt-free soy sauce produced without salt and without synthetic chemical substitutes.

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