Clean sauce flavored soy sauce and brewing technology thereof

Abstract

The invention discloses clean sauce flavored soy sauce and a brewing technology thereof. The clean sauce flavored soy sauce is characterized in that ingredients of the clean sauce flavored soy sauce are composed of, by weight, 40 parts of soybeans and 60 parts of flour, the soybeans are steamed with water and then mixed with part of the flour for brewing of the soy sauce, the rest flour is added with original soy sauce for secondary brewing, the optimal proportion of the soybeans to the flour is 4:6, soy sauce residues in soy source production is reduced by more than 80%, the quality of finished yeast is good, all the original light soy source is added with the flour for secondary fermentation after light soy sauce is brewed, and the obtained light soy sauce is more intense in flavor. The materials in a fermentation tank are mixed evenly by means of ventilating stirring, which is more beneficial to the mixing of the materials than the backleaching process, extraction technology is adopted in secondary brewing of the soy sauce, soy sauce outlet is higher, the integrity of soybean grains is ensured since the soy sauce leaching technology is adopted in the primary soy sauce fermentation, the leached fermented grains can be used in the production of bean paste after secondary solid fermentation, and production cost is saved.

Description

technical field [0001] The invention relates to the technical field of food processing technology, in particular to a clean sauce-flavored light soy sauce and its brewing technology. Background technique [0002] With the improvement of living standards, people's requirements for the quality of soy sauce are also gradually improved. In recent years, Japanese high-salt dilute brewed soy sauce and Cantonese-style high-salt dilute soy sauce have gradually replaced the products produced by the low-salt solid soy sauce technology developed at the beginning of the founding of New China because of their superior product quality. [0003] The characteristics of the high-salt dilute state fermentation process: (1) high salt content inhibits the action of bacteria in the koji, making the soy sauce flavor pure; (2) adding purely cultured high-quality soy sauce yeast to participate in the later fermentation, forming a large amount of alcohols and esters (3) Use a temperature suitable f...

AI Technical Summary

Problems solved by technology

[0004] In my country's traditional brewing soy sauce, there are Shaoxing mother-son soy sauce and Zhoushan Luosizuo oil separation brewing process, but the process is complicated, the operation is cumbersome, the equipment is backward, and the sanitary conditions are poor, resulting in unstable product quality; quality problems of bacterial contamination are prone to occur during the fermentation process , the quality of crude oil is unstable, the labor intensity is high, and it is difficult to realize large-scale automated production