The Study on Application of Producing Soy Sauce with Upsteaming Fermentation

Producing 30 pools soy sauce with upsteaming irrigated fermentation,feeder every other day,and use the second or the third irrigated end fermented soy sauce displace iriginal fermenting brine,and in the previous ten days with the 10 percent of the mash upsteamed to the former pool,and then irrigated in the same pool.Compare the characters of physical and chemical properties and organoleptic attribute between soy sauces which fermented by upsteaming strains and by traditional strains,Results showed that the soy sauce by upsteaming strains amino acids increased 67% and protein utilization rate increased 5.1%,organoleptic attributes distinctly enhanced compared to the soy sauce fermented by traditional strains,whereas total acid and the color as the same with two fermented strains.