What technology should be used to produce low sodium soy sauce?

Soy sauce is a necessity for people's lives, with good market demand and broad space for expansion. Long-term consumption can easily lead to the occurrence of diseases such as hypertension, kidney disease and diabetes. Therefore, people have begun to pay attention to low-sodium diets, and the application of membrane separation technology in low-sodium soy sauce production has become increasingly prominent.

It can be separated by the membrane of the Dramayler family, which can be applied in the production of low-sodium soy sauce to break through the gap in China's soy sauce production technology, and at the same time improve the nutritional value of the product and the market competitiveness of the enterprise.

Firstly, the high-quality soy sauce stock solution was microfiltered or ultrafiltered, and the permeate was subjected to first-stage nanofiltration desalination at different temperatures and different fluxes by dilution-concentration, diafiltration or a combination of dilution-concentration and diafiltration, and the obtained retentate was low-sodium high-quality soy sauce, and the permeate was concentrated by two-stage nanofiltration to obtain low-sodium soy sauce. This process can also be used to promote low-grade soy sauce products to higher-grade products. The whole process is not only simple in process, low in energy consumption, easy to produce and scale up continuously, but also can obtain low-sodium and high-quality soy sauce at the same time, and has a high utilization rate of soy sauce stock solution.

The old ripe pumpkin is selected and processed into soy sauce, and the finished product is reddish-brown in color and fragrant in taste. Process flow: raw material selection, cleaning, finishing, cutting, steaming, drying, fermentation, oiling, finished product.

Technical points: 1. Raw material selection. Choose fully ripe pumpkins and stack them in a cool place for 3-5 days after harvest to convert the starch into sugar.

2. Cleaning and finishing. Wash the pumpkin, remove the pulp and seeds, peel off the stem and skin, and then cut the melon into small pieces. 3. Steaming.

Dry the melon pieces for 1-2 days and then steam. Pour the steamed melon pieces into a bamboo basket, sprinkle 3 kg of flour per 100 kg of pumpkin, mix evenly and spread it on a mat with a thickness of no more than 5 cm, and cover it with a layer of gauze. 4. Fermentation.

Put the pumpkin pieces and mats indoors and incubate them at room temperature for 5-7 days to make a layer of white hyphae grow on the surface of the pumpkin pieces. When the mycelium gradually turns yellow or green, remove the gauze, expose it to the sun, and constantly turn it to dry quickly. After the sun-dried pumpkin pieces, add 400 kg of water and 50 kg of salt per 100 kg of dry ingredients, put them into the tank, stir them thoroughly, and then cover the mouth of the tank tightly for fermentation.

Cover in the morning, expose to the sun during the day, cover at night, and stir 3-5 times a day. To prevent contamination by dust and flies, the cylinder mouth can be covered with a layer of gauze. After about 20 days of drying, the color of the sauce gradually deepens, at this time, add an appropriate amount of cold boiled water to make up for the evaporated water, stir evenly, and continue to expose and ferment.

5. Pour oil. When the soy sauce is dried until the moisture is reduced by half, it is filtered with gauze, and the resulting filtrate is the head oil of pumpkin soy sauce, and then the residue is soaked and filtered with a small amount of water, and the resulting filtrate is two oils. Mix the first oil and the second oil, add an appropriate amount of cumin, tangerine peel, cinnamon, Sichuan pepper and salt, prepare a 20 Baumé degree sauce, boil it, cool it, add a little monosodium glutamate, and it becomes pumpkin soy sauce.

Pumpkin soy sauce is brown-red in color, has a unique pumpkin flavor, is fragrant and delicious, and the oil is clear, which is an excellent condiment.

Soy sauce generally has a salt content of 15% to 20%, and soy sauce below 15% has a shelf life problem if you don't add anything. Converted to sodium, the sodium in soy sauce is 6000mg and 8000mg in soy sauce. To add a little more, the low-sodium table salt in the supermarket is the manufacturer added potassium salt to it.