| 摘要 |
PURPOSE: Method for preparing undiluted brewed soy sauce is provided, to reuse undecomposed protein from the process as an amino acid source. CONSTITUTION: The producing method of brewed soy sauce comprises the following steps: (i) getting the last filtrate containing not decomposed protein product like pectin, rhamnose and galacturonic acid from the usual producing process; (ii) adjusting the entire nitrogen of the protein product in slurry state to 1.0-1.3% and controlling the salinity of the protein to 22%; (iii) sending back the protein product to the injection process of brine and then mixing with raw materials of soy sauce; and then (iv) decomposing and fermenting the mixture by adding saccharomyces rouxii.
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