At present, in China, soy sauce is usually fermented with beans as raw materials. This method has a long history and has been inherited from generation to generation, and has not been updated much. In the condiment market in China, most soy sauce is colored. Colored soy sauce completely depends on traditional brewing technology, which has long production cycle, large labor consumption, large water, electricity and material resources, wide range of health indicators and many bacteria. In addition, with the reform and opening up in China, people's tastes in food, clothing and housing are getting higher and higher. Colored soy sauce has many shortcomings in the cooking process, which can't keep the original color of various dishes. In addition, colored soy sauce itself is very hygienic and transparent.
At present, there is no manufacturer producing colorless soy sauce in China, and the indexes of pale yellow soy sauce similar to colorless soy sauce on the market can not be compared with the technical indexes of imported colorless soy sauce (white soy sauce). In some foreign countries, the use of colorless soy sauce is basically the general trend, and colored soy sauce has been ignored. After the reform and opening up, the population of foreign tourists, overseas students and joint ventures living temporarily and permanently in China has gradually increased, and colorless soy sauce has entered the China market. I believe that colorless soy sauce from China will follow.
1995, the applicant filed a prior application for colorless soy sauce, and the patent application number was 95 1 13924.x, but the ingredients and manufacturing process of this application, especially the oiling and decoloring process, were backward, and its technological process was not easy to master, which could not meet the requirements of product performance indicators.
The purpose of the utility model is to provide a colorless and transparent soy sauce with delicious taste, high nutritional value and simple production process on the basis of the original production process of colored soy sauce and its production method.
The object of the present invention is achieved as follows.
The technical scheme of the invention is a production method of colorless soy sauce with soybean meal, bran and wheat as main raw materials, and the production process steps are completed by twelve procedures: material selection, mixing, roasting, steaming, cooling, inoculation, koji-making, fermentation, oiling, decolorization, inspection and packaging, wherein the ratio of the main raw materials of soybean meal, bran and wheat is 5: 4.
The main technical features of the invention are as follows: a, in the process of oiling, 20 kg of soy sauce mash, 17 kg of salt and 63 kg of water are soaked, stirred and precipitated, and then the supernatant is put into an oiling tank and filtered to make soy sauce; B, in the decoloring process (1), put the leached oil into a hot and cold tank for high-temperature sterilization at 100℃ for 20 minutes; (2) cooling the sterilized soy sauce to 40℃, adding granular activated carbon and stirring for 40 minutes, and adding 0. 1 ~ 0. 15 kg of activated carbon per1~1.5%; (3) filtering with a microporous filter (based on the fact that activated carbon cannot be filtered), and the filtered soy sauce is colorless soy sauce. Except for the above two processes, the other processes are almost the same as the traditional soy sauce brewing process.