Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Manufacturing process and preparation method of mustard soy sauce

A technology of a manufacturing process and a preparation method, which is applied in the field of soy sauce, can solve the problems of lack of diverse required components, unable to meet market demands, weak flavor of soy sauce sauce, etc., to achieve variety of varieties, reduce blood viscosity, and spiciness. strong effect

Pending Publication Date: 2021-06-04
佛山市禾夫食品有限公司
View PDF6 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production cost of this soy sauce is high, and the sauce fragrance of the soy sauce produced simultaneously is weaker, and existing soy sauce variety product is single, does not have the required component of diversification, under the situation of diversification of consumption demand, can't satisfy market demand

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0035] Step 1: brewing soy sauce, including the following steps:

[0036] 1. Select raw materials, choose clean soybeans as raw materials;

[0037] 2. Steam the material, put the selected soybeans into the cooking pot for steaming;

[0038] 3. Cool the mixing material, place the steamed soybean raw material for cooling, cool to 35 to 40°C, break up the agglomeration, add the seed koji, and add flour, and the ratio of adding flour and soybean is 100: 40;

[0039] Four, making koji, adopting wheat flour to inoculate, seed koji and koji material before inoculation mix evenly, temperature is controlled at 40 ℃-42 ℃ during inoculation;

[0040] 5. Cultivation. Cultivation is divided into early stage, middle stage and late stage. The temperature in the early stage, middle stage and late stage is respectively controlled between 30-35°C, 38-42°C, and 32-35°C. During the koji making cultivation process, it is necessary to turn over the koji;

[0041] 6. Fermentation, preparation of ...

no. 2 example

[0059] After the sauce is made:

[0060] Step 2: adding seasoning liquid, adding seasoning liquid to the inside of the brewed soy sauce;

[0061] Step 3: Preparation of seasoning liquid (1): Heat the wok on high heat, add vegetable oil, stir-fry minced ginger and minced garlic in the wok until fragrant, add tomato sauce, Zhenjiang vinegar, water, and sucrose to melt; then add a small amount of salt , soy sauce, after the soup is boiled again, thicken it with starch;

[0062] Seasoning liquid preparation (2): Grind the ginger, add twice as much water as the ginger to soak, and take the juice when used;

[0063] Seasoning liquid preparation (3): Heat 500 grams of vegetable oil, add 10 grams of pepper, 50 grams of scallion, and 10 grams of ginger in turn, and fry until golden, remove the pepper, scallion, and ginger, and the remaining oil is the scallion pepper oil;

[0064] Seasoning liquid preparation (4): Heat 200 grams of vegetable oil, add 50 grams of scallion and 50 grams ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of soy sauce, and discloses a manufacturing process and a preparation method of mustard soy sauce, which comprises the following steps: 1, soy sauce brewing, selecting clean soybeans as raw materials; 2, steaming, putting the selected soybeans into a cooking pot for steaming; and 3, cooling and mixing. The soy sauce is produced by adopting the soy sauce production process provided by the invention, the produced soy sauce is fragrant in taste, the fermentation time of the soy sauce is shortened, the production efficiency of the soy sauce is improved. The production process provided by the invention is simple in processing steps, the processed soy sauce is sterilized to prevent the existence of harmful bacteria in the processed soy sauce, and affect the quality of soy sauce. The soy sauce is concentrated by adopting different fire behaviors, so as to avoid influence of the concentrated soy sauce due to the poor control of the fire in the soy sauce concentration process, the processing raw materials are single, the operation is simple, and the quality of the processed soy sauce is easy to control.

Description

technical field [0001] The invention relates to the technical field of soy sauce, in particular to a manufacturing process of mustard soy sauce and a preparation method thereof. Background technique [0002] Soy sauce is a traditional Chinese condiment. It is a liquid condiment brewed from soybeans or defatted soybeans or black beans, wheat or bran, adding water and salt. appetite. [0003] In the process of making existing soy sauce, the method of industrial soy sauce brewing boils soybeans and air-dries them to semi-dry, mixes them with fermented and mature noodle sauce, mixes them evenly, and then ferments them for 10 to 15 days through heat preservation to mature. The production cost of this soy sauce is high, and the soy sauce flavor of the soy sauce produced simultaneously is weaker, and existing soy sauce kind product is single, does not have the required component of diversification, under the situation of diversification of consumption demand, can't satisfy market ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L27/18A23L27/24
CPCA23L27/50A23L27/18A23L27/24
Inventor 陈浩
Owner 佛山市禾夫食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com