Rice bran soy sauce technology

The production of soy sauce from rice bran is not only low in cost, but also has a short production cycle. Its main operation is: using rice bran as the main raw material in neutral amino acid solution and after short-term fermentation, the production process is as follows: First, 5kg of defatted rice bran is used to contain 8 The % hydrochloric acid solution, 50 kg, is treated at a temperature of 20°C for 1 hour, and the leach residue is obtained after the separation. The leach residue is washed with water and then dried. The dried rice bran residue is the main ingredient for use. Separately, 5.2 kg of defatted soybeans were neutralized in a salt solution and hydrolyzed at a temperature of 93-97° C. for 43 hours to obtain an amino acid solution, and the above rice bran residue was mixed with the amino acid solution at 95-100. The mixture was heated at <RTI ID=0.0>C</RTI> for 1 hour, cooled and fermented with yeast at 20-30C for 2-3 days. The mixture was then slowly filtered and the filtrate was left standing for more than 4 days to remove the precipitate. The precipitate was filtered and the filtrate was heated to 77C and then filtered again to obtain 24 kg of soy sauce.

Dried Red Beet

Dried Red Beet,Natural Dried Red Beet,Organic Dried Red Beet,Dried Dehydrated Red Beet

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