CN101223981A - Brewing method of top quality soy sauce - Google Patents

Abstract

The invention relates to a brewing method of high quality sauce. The invention provides a complete technology for brewing the high quality sauce. The invention is characterized in that microbial strains (aspergillus oryzae) are added after soy and wheat are dipped in, cleaned, ripened and processed and wine yeast is prepared, then brine is added to prepare crude soy sauce mash that is pressed to extract sauce liquid after a plurality of months of natural fermentation, and the sauce is brewed after concentration, sterilization and filtration. The invention solves the defects of sauce brewed by traditional methods and has the advantages of even ripening degree, having no sediment, not being restricted by seasons, short time consumption, low cost, high grain utility rate, stable quality, rich nutrition, long shelf life, low production cost, high economic benefit, lower consumption, saving energy, environmental protection, safe and being sanitary, etc.

Description

A kind of brewing method of top quality soy sauce

Technical field: the invention belongs to soy sauce brewing technology field.

Background technology:

Common is the brew method of traditional soy sauce, and the traditional raw material processing method is that soybean normal temperature steams material, the artificial frying of wheat, cause amount of cure inhomogeneous, bent material moisture is difficult to balanced regulation and control, influences into Qu Zhiliang, it is bad to cause fermentation to be decomposed, and dip is difficult to leach, and the finished product sediment is many; Because of the original backwardness on traditional handicraft is processed processing, formula rate, breeding strain, yeast-making technology, the fermentation of system wine with dregs at raw material, dip extracts and sterilization is contracted each process procedure such as dense, random many defectives that wait no standard to control, thus the quality of soy sauce and commercialization, commercialization influenced.The microorganism of tradition soy sauce production usefulness is that the system of sealing formed in 8 to 15 days with the song material under natural environment, and the soy sauce bitterness of producing does not have bright fragrance; Do the sauce cake from manual pinching of past, natural air and environment are sealed system, and quantity is few, dimension-limited system, and also every year can only be in the Winter Solstice production koji that feeds intake; Zymolysis Equipment adopts less (50～300 kilograms) watt cylinder or higher less (1 ton) the interlayer of steel plate fermentation vat of capacity (jar) of cost of capacity from most of breweries; , the preparation of system wine with dregs salt solution in the past random salt lack of standardization prepare with water; From the ripe sauce wine with dregs of a large amount of thin up rinsings of past, obtain low concentration sauce water, boil volatilization moisture content by boiling for a long time, the dense dip that contracts, consumption worker consumption fuel consuming time not only destroys soy sauce self quality and nutrition, and increases production cost.The applicant is the inheritance people that three generations's quality sauce handed down from one's ancestors is produced.Behind my the great grandfather Wang Zhilian study brewing sauce, pass to grandfather Wang Fengming, reach father Wang Wenjun again, father is with skill to add the Shuangbo County joint state-private ownership after the founding of the state, and I practise and research at father's dive study of heart that instructs for many years, by repeatedly practising and testing many times, captured from raw material processing, bacterial classification cultivation, composition of raw materials, yeast-making technology, system wine with dregs zymotechnique, soy sauce and extracted and sterilization the contract traditional shortcoming and the technical barrier of workshop section's links such as concentration technology, the high-quality of having researched and developed a whole set of maturation, standard, the controlled advanced person technology that makes soy sauce.

Summary of the invention: purpose of the present invention provides a kind of in order to overcome the weak point that above-mentioned soy sauce brewing technology method exists just and is not subject to seasonal restrictions, adopts the aspergillus oryzae bacterial classification, makes beans, the wheat slaking is even, and finished product is glittering and translucent, does not have precipitation; Short, fuel savings of the time that boils, both natural, ecological, but the maturation process technology of artificial adjustment again, steady quality, look, aquatic foods, flavor are all good, and the work production intensity is low, the top quality soy sauce brewage process technical method that production cost is low.

The objective of the invention is to realize by following technical solution.

Its production technology is as follows:

(1), microorganism is cultivated

1., separate rejuvenation, preferred, microorganism--aspergillus oryzae original seed enlarges that to cultivate into test tube strains standby again.

2., adopt polished rice, soaked 6 to 12 hours with clear water, eluriate filter and do, cook, take out get when being cooled to 40 ℃ 2 to 4 of test tube strains with mix after, the incubator of packing into is cultivated, wait to cultivate 100 to 120 hours after, both the bent certain kind of berries bacterial classification of rice.

3., the cooling back is divided in kind of the bent bag of packing into standby.

(2), raw material is handled

1., wheat: get some wheats and do, after the suction, pour cylinder frying pan frying slaking into naturally, pulverize standby after the cooling through eluriating filter.

2., soybean (soya bean): stock's soybean is through screening, and it is standby to remove impurity.

(3), koji

Soybean is dipped to 6 to 10 hours with clear water, cleaning the back filter does, pack into and steam thoroughly after normal pressure or high pressure steam glassware, no sandwich, taking-up is cooled to about 35～45 ℃, after pressing the charge ratio mix of raw soybeans 60% to 66% than stir-fry flour 40% to 34%, after inserting than the ratio of aspergillus oryzae bacterial classification 1000: 3 (both 3/1000ths) in compound, mix the back repeatedly thoroughly and divide and install to winnow with a dustpan Tau-Kok or Quchi, in deep closet, cultivate, cultivate after 60 to 72 hours, both must become bent.

(4), system wine with dregs:

1., salt solution preparation: a in song and salt solution than=1: 1.6 to 1.9 ratio pickle makings.

B dense the crossing of pickle making in proportion is that 20 to 23Be/20 ℃ of saline solutions are standby.Is (23Be/20 ℃ what?)

2., will become song to pour fermentation vat into after, evenly be sprayed at curved surface with the saline solution for preparing, pat while spray so that bent and salt solution mixes, fully absorb salt solution.

(5), fermentation

The sauce wine with dregs that makes promptly must turn over the pond after waiting to fill a pond, so that whole pond sauce wine with dregs mixes, distribute carbonic acid gas simultaneously, promote protein and amylaceous enzymolysis, turned in every month once, turn over to be allowed to condition at for three to five times to utilize in the pond and carry out natural fermentedly under the ground temperature peculiar environment cool in summer and warm in winter, be ripe sauce wine with dregs about 12 months.

If fermentation plant illumination is crossed strong or room temperature when too high, ventilation in good time avoids that Yin Wendu is too high to kill natural beneficial microbe, and the bottom sauce liquid that utilizes each pond carries out former pond pouring wine with dregs, to the fermentation peak period, should stir in good time, avoid the dip benefit to go out the pond face.

(6), get juice system soy sauce

1., the ripe most of dip of sauce wine with dregs has decomposed and sink to sauce pond bottom, extracts limpid dip out at the bottom of can inserting the pond with pipe earlier, the sterilization of heating, cooling, filtration promptly get light soy sauce.

2., take out thick mash behind the juice and can pack earlier and squeeze the juice, with leaching sauce water again after the clear water dilution, mix then with Normal juice, through boil contract dense, cold filtration, soy sauce gets product.

3., the residue of soya after the rinsing can directly use as feed.

(7), the check warehouse-in is produced

The finished product soy sauce post precipitation sampling through about five days the carrying out detection of quality and sanitary index can be put in storage after qualified, packs according to different needs and produces.

The invention has the beneficial effects as follows,

The present invention overcomes many drawbacks such as randomness in the traditional handicraft and uncontrollability, makes beans, wheat slaking even, and the moisture content equilibrium becomes bent good, and the fermentation of sauce wine with dregs is decomposed, the limpid filter down of dip, and finished product is glittering and translucent, does not have to precipitate.Not pained, delicious perfume (or spice); Be not subject to seasonal restrictions, (spring, summer, autumn, winter) production that all can feed intake throughout the year, the time that boils is short, and soy sauce nutrition and ester, the fragrant composition volatilization of sauce are few, fuel savings, labour intensity is little, and production cost is low.

Further set forth content of the present invention below in conjunction with embodiment.

The specific embodiment

Embodiment

Its production technology is as follows:

(1), microorganism is cultivated

1., to separate rejuvenation be the sub-spore closely knit uniformity coefficient of microbial strains in developmental process and very different to the enzymolysis ability of raw material, need preferably duplicate; Preferably promptly choose the sub-spore closely knit uniform strain excellent of growing and cultivate once more, microorganism-aspergillus oryzae original seed enlarges that to cultivate into test tube strains standby again;

2., adopt polished rice, soaked 7 hours with clear water, eluriate filter and do, cook, take out and get 2 to 4 of test tube strains when being cooled to 40 ℃? with mix after, the incubator of packing into is cultivated, wait to cultivate 100 to 120 hours after, both the bent certain kind of berries bacterial classification of rice;

3., the cooling back is divided in kind of the bent bag of packing into standby;

(2), raw material is handled

1., wheat: get some wheats and do, after the suction, pour cylinder frying pan frying slaking into naturally, pulverize standby after the cooling through eluriating filter;

2., soybean (soya bean): stock's soybean is through screening, and it is standby to remove impurity;

(3), koji

Soybean is dipped to 6 to 10 hours with clear water, cleaning the back filter does, pack into and steam thoroughly after normal pressure or high pressure steam glassware, no sandwich, take out and be cooled to 40 ℃, after pressing the charge ratio mix of raw soybeans 60% to 66% than stir-fry flour 40% to 34%, after inserting than the ratio of aspergillus oryzae bacterial classification 1000: 3 (both 3/1000ths) in compound, mix the back repeatedly thoroughly and divide and install to winnow with a dustpan Tau-Kok or Quchi, in deep closet, cultivate, cultivate after 60 to 72 hours, both must become bent;

(4), system wine with dregs:

1., salt solution preparation: a in song and salt solution than=1: 1.6 to 1.9 ratio pickle makings.

B dense the crossing of pickle making in proportion is that 20 to 23Be/20 ℃ of saline solutions are standby;

2., will become song to pour fermentation vat into after, evenly be sprayed at curved surface with the saline solution for preparing, pat while spray so that bent and salt solution mixes, fully absorb salt solution;

(5), fermentation

The sauce wine with dregs that makes promptly must turn over the pond after waiting to fill a pond, so that whole pond sauce wine with dregs mixes, distribute carbonic acid gas simultaneously, promote protein and amylaceous enzymolysis, turned in every month once, turn over to be allowed to condition at for three to five times to utilize in the pond and carry out natural fermentedly under the ground temperature peculiar environment cool in summer and warm in winter, be ripe sauce wine with dregs about 12 months;

If fermentation plant illumination is crossed strong or room temperature when too high, ventilation in good time avoids that Yin Wendu is too high to kill natural beneficial microbe, and the bottom sauce liquid that utilizes each pond carries out former pond pouring wine with dregs, to the fermentation peak period, should stir in good time, avoid the dip benefit to go out the pond face;

The present invention accurately adjusts the proportioning of salt and water according to the acid-base value different situations such as (pH values) of Various Seasonal, bent material moisture content, salt purity, water quality;

(6), get juice system soy sauce

1., the ripe most of dip of sauce wine with dregs has decomposed and sink to sauce pond bottom, extracts limpid dip out at the bottom of can inserting the pond with pipe earlier, the sterilization of heating, cooling, filtration promptly get light soy sauce;

2., take out thick mash behind the juice and can pack earlier and squeeze the juice, with leaching sauce water again after the clear water dilution, mix then with Normal juice, through boil contract dense, cold filtration, soy sauce gets product;

The present invention obtains low concentration sauce water from the ripe sauce wine with dregs of a large amount of thin up rinsings of past, boils volatilization moisture content by boiling for a long time, the dense dip that contracts, and consumption worker consumption fuel consuming time not only destroys soy sauce self quality and nutrition, and increases production cost.Invented take out juice naturally and press extracting juice after, a small amount of again thin up of recrement extracts dip, and recycling, after blending with Normal juice, the dense sterilization of contracting.Thereby shortened the time of boiling, reduced soy sauce nutrition and ester, the fragrant composition volatilization of sauce, fuel savings reduces labor intensity, and reduces production costs;

3., the residue of soya after the rinsing can directly use as feed;

(7), the check warehouse-in is produced

The finished product soy sauce post precipitation sampling through about five days the carrying out detection of quality and sanitary index can be put in storage after qualified, packs according to different needs and produces.

Claims (1)

1. brewing method of top quality soy sauce is characterized in that production technology is as follows:

(1), microorganism is cultivated

1., separate rejuvenation, preferred, microorganism--aspergillus original seed enlarges that to cultivate into test tube strains standby again;

2., adopt polished rice, soaked 6 to 12 hours with clear water, eluriate filter and do, cook, take out get when being cooled to 40 ℃ 2 to 4 of test tube strains with mix after, the incubator of packing into is cultivated, wait to cultivate 100 to 120 hours after, both the bent certain kind of berries bacterial classification of rice;

3., the cooling back is divided in kind of the bent bag of packing into standby;

(2), raw material is handled

1., wheat: get some wheats and do, after the suction, pour cylinder frying pan frying slaking into naturally, pulverize standby after the cooling through eluriating filter;

2., soybean (soya bean): stock's soybean is through screening, and it is standby to remove impurity;

(3), koji

Soybean is dipped to 6 to 10 hours with clear water, cleaning the back filter does, pack into and steam thoroughly after normal pressure or high pressure steam glassware, no sandwich, take out and be cooled to 35～45 ℃, after pressing the charge ratio mix of raw soybeans 60% to 66% than stir-fry flour 40% to 34%, after inserting than the ratio of aspergillus oryzae bacterial classification 1000: 3 (both 3/1000ths) in compound, mix the back repeatedly thoroughly and divide and install to winnow with a dustpan Tau-Kok or Quchi, in deep closet, cultivate, cultivate after 60 to 72 hours, both must become bent;

(4), system wine with dregs:

1., salt solution preparation: a in song and salt solution than=1: 1.6 to 1.9 ratio pickle makings.

B dense the crossing of pickle making in proportion is that 20 to 23Be/20 ℃ of saline solutions are standby;

2., will become song to pour fermentation vat into after, evenly be sprayed at curved surface with the saline solution for preparing, pat while spray so that bent and salt solution mixes, fully absorb salt solution;

The microorganism of tradition soy sauce production usefulness is that the system of sealing formed in 8 to 15 days with the song material under natural environment, and the soy sauce bitterness of producing does not have bright fragrance.And should invent microorganism---the aspergillus oryzae of producing soy sauce indispensability and most critical, and be to be after matrix (raw material) enlarges cultivation, to be directly used in big production link with the rice, turn out prolease activity, the song that the aspergillus oryzae that the carbohydrase decomposing force is stronger forms;

(5), fermentation

The sauce wine with dregs that makes promptly must turn over the pond after waiting to fill a pond, so that whole pond sauce wine with dregs mixes, distribute carbonic acid gas simultaneously, promote protein and amylaceous enzymolysis, turned in every month once, turn over to be allowed to condition at for three to five times to utilize in the pond and carry out natural fermentedly under the ground temperature peculiar environment cool in summer and warm in winter, be ripe sauce wine with dregs about 12 months.

If fermentation plant illumination is crossed strong or room temperature when too high, ventilation in good time avoids that Yin Wendu is too high to kill natural beneficial microbe, and the bottom sauce liquid that utilizes each pond carries out former pond pouring wine with dregs, to the fermentation peak period, should stir in good time, avoid the dip benefit to go out the pond face;

(6), get juice system soy sauce

1., the ripe most of dip of sauce wine with dregs has decomposed and sink to sauce pond bottom, extracts limpid dip out at the bottom of can inserting the pond with pipe earlier, the sterilization of heating, cooling, filtration promptly get light soy sauce;

2., take out thick mash behind the juice and can pack earlier and squeeze the juice, with leaching sauce water again after the clear water dilution, mix then with Normal juice, through boil contract dense, cold filtration, soy sauce gets product;

3., the residue of soya after the rinsing can directly use as feed;

(7), the check warehouse-in is produced

The finished product soy sauce post precipitation sampling through about five days the carrying out detection of quality and sanitary index can be put in storage after qualified, packs according to different needs and produces.