Technology for quickly fermenting soybean sauce in solar greenhouse

• Main Authors: XIE JINTANG, ZHU XIAODONG, LU ZAIXUE, LI GUANGLI, WEI CHUANHUI
• Format: Patent
• Language: English
• Published: 11.03.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a technology for quickly fermenting soybean sauce in a solar greenhouse. The technology specifically comprises the following steps: cooking raw materials, producing the cooked raw materials into koji, managing fermentation, mixing and sterilizing the mature sauce, checking the mixed and sterilized mature sauce and packaging the checked mature sauce, wherein the step of cooking the raw materials comprises the steps of choosing material, soaking and cooking the materials; the step of producing the raw materials into the koji comprises the step of producing koji in a tank, a static cultivation period, a mycelium growing period, a mycelium breeding period, the step of turning over the koji, the step of treading the koji, a spore consolidation period, the step of finishing the koji and the step of putting the finished koji into a fermenting tank; the step of managing the fermentation comprises early stage fermentation and later stage fermentation. For the invention, by combining with a modern brewing technique, the temperature-variable fermentation temperature of sweet fermented flour paste is raised by utilizing the heat preserving effect of a glass sunshine shed, and the fermentation time is shortened; the technology adopts the various raw materials to perform the mixed fermentation and utilizes soybean, polished glutinous rice and wheat bran to solve the problems that the palatable taste is not full-bodied, the color is dim, and the fragrance is not enough in the traditional sweet fermented flour paste; a fermenting agent used by the technology disclosed by the invention is a mixture of an enzyme preparation extracted from varied bacteria and a few of spores, the number of enzymes is increased through the step of producing the koji, so that a more complex and richer enzyme system is formed, and the flavor of products is improved.