The soy sauce fermented from soybean and broad bean, in addition to rich sauce flavor and fragrant ester flavor, also has the nutritive health function and medicinal value of soybean. First, the choice of raw materials used by soybean (soybean), beans, the requirements of full particles, the size of more consistent, no rotten and moth; used flour is a commercially available standard, salt is commercially available iodized refined salt. Second, the process flooding process raw materials → pretreatment → cooking → cooling mix flour → inoculation (Branch) → curved disk culture (ventilation koji) → into song → into the tank (pool, altar) → insulation fermentation → ripe sauce three, operation Point 1. Raw material pretreatment. Soybeans: Wash with water, soak until the epidermis is fully stretched, and it is easy to divide it into two. Usually soak 4-7h (hours). Broad beans: first shell, then soak 3-6h (hours), so that it fully absorb water to the cross section without white hard core, and then picked up and drain. 2. Cooking. The treated soybeans were added with water and cooked under atmospheric pressure for 30 minutes or 0.1 MPa (megapascals) autoclave for 15-20 minutes (minutes), and then removed by cooling. The treated watercress was cooked on the top, steamed under atmospheric pressure for 15-20 minutes (minutes) or 0.1 MPa (megapascals) for 8-12 minutes (minutes), then taken out and air-dried. 3. Preparation of bran koji. The wheat bran is sifted to remove fine powder, bagged and washed until the water is clarified, wrung out, sterilized under a pressure of 0.1 MPa (MPa) for 30 min (minutes), transferred into a sterilized culture chamber, and cooled to 30°C. , inoculated with Aspergillus oryzae, and then incubated at 28 °C 24-48h (hours), to be covered with yellow-green spores, that is, mature bran. 4. Flour baked. Take the flour in a 105-110q2 drying oven and bake for 1-2h (hours) until the flour is dry and there is a "rustle" sound when it is handcuffed. 5. Mix flour. According to the ratio of 1:1, take the cooked soybeans and broad bean petals, add 10%-20% of baking flour, and mix well. 6. Inoculation. 0.1%-0.3% of the ratio of inoculated bran, upper curved plate (curvature bed) into the culture room, the temperature is 28-30 °C, 12h (hours) after the song once, the song breaks loose, after every 4 - 5h (hours) turn again, culture 24-48h (hours). Until the yellowish-green spores are covered with the material, it is a song. 7. Into the tank (pool, altar) plus salt water. The cylinders (pools, altars) will be installed in an amount not exceeding 2/3 of the container and pressed compactly. 60-65°C, 14%-15% saline was added at a rate of 1-1.5 folds. After the salt water gradually infiltrates into the koji, it is mixed with soy sauce, the flat surface is sprinkled with a thin layer of cover salt, and then tightly closed. 8. Incubation Fermentation (or natural fermentation) Incubate at a temperature of 45°C for 10-15 days (days) or mature at room temperature for 1-3 months. Fourth, soybean paste product quality requirements 1. Sensory indicators: color: red or reddish-brown, bright, shiny. Aroma: rich sauce flavor and fragrant ester flavor. Taste: delicious and fresh, sweet and salty taste. State: Moderate viscosity, no impurities. 2. Physical and chemical indicators: 0.60% moisture. 3. Health indicators: in line with GB2718-81 "Hygienic standards for sauce." V. Precautions 1. Adding a certain amount of flour during the koji process will not only increase the sugars easily used by Aspergillus oryzae, but also adjust the water content of the koji, which is beneficial to the growth of Aspergillus oryzae. Aspergillus oryzae produces amylase and protease during the growth process, which can decompose the starch and protein in the bean sprouts, produce sweet saccharine and umami amino acids, and impart sweetness and umami taste to the sauce. If there is too much water, it is easy to grow bacteria, sticky hair paste: If the water is too little, Aspergillus oryzae spores do not grow well, is not conducive to the formation of enzymes, will affect the flavor of the sauce. 2. During the fermentation of soybean broad bean sauce, the concentration of salt water should be controlled at 14%-15%. A certain concentration of salt can inhibit the growth of bacteria, prevent spoilage and spoilage and give the sauce a certain salty taste; and sodium ions can react with the amino acids in the sauce to produce amino acids with a taste of sodium. If the salt concentration is too low, the sauce and umami will not be prominent, and the sauce will be prone to sourness and mildew. If the salt concentration is too high, the taste will be too salty and affect its flavor. 3. When making soybean broad bean sauce, according to different consumer tastes, add a certain amount of spices in the fermentation process, such as ginger, garlic or fresh pepper, sharp pepper and so on. At the same time, the ratio of soybeans to broad beans can also be adjusted according to the tastes of different consumers. China Agricultural Network Editor
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