CN105105086B - A kind of method of fermentation method production Gallus domesticlus brisson soy sauce - Google Patents

Abstract

The invention discloses a fermentation method for producing black-bone chicken soy sauce, which belongs to the technical field of food processing. The invention discloses a method for preparing black-bone chicken soy sauce by using black-bone chicken, soybean meal or soybean and wheat as main raw materials, combining multi-strain koji making and traditional brewing technology. The obtained black-bone chicken soy sauce has a mellow and delicious taste, a long-lasting aftertaste, and a strong sauce flavor. The content of amino acid nitrogen and total nitrogen are 11‑18% and 6‑12% higher than those of the commercially available first-grade standard soy sauce, and its antioxidant capacity (determination of reducing power, DPPH Free radical scavenging activity, metal chelating ability) and content of deep color substances are significantly higher than those of commercially available first-grade standard soy sauce. Compared with conventional soy sauce, the invention has the characteristics of obvious characteristic flavor of the obtained product, strong anti-oxidation ability, high added value and the like.

Description

A method for producing black-bone chicken soy sauce by fermentation

technical field

The invention relates to a method for producing black-bone chicken soy sauce by fermentation, and belongs to the technical field of food processing.

Background technique

Black-bone chicken is a medicinal rare bird with special economic value in my country's poultry breed gene bank, and has special nutritional and medicinal value (Li Lianda. The nourishing and medicinal value of rare bird black-bone chicken[J]. Journal of Integrated Traditional Chinese and Western Medicine, 1990, (1): 62.). In recent years, the scale of my country's black-bone chicken breeding industry has continued to grow, and the current annual production capacity is more than 80 million. In the long run, the production and sales form is good, but there are also the following problems: (1) The consumption model is single, mainly in the form of soup, and there is an urgent need to expand the consumption of black-bone chicken model. (2) Seasonal changes have a greater impact on silky chicken consumption. February-April and September and October in spring and autumn are the peak demand seasons for silky chickens, while in summer represented by July, the market demand for silky chickens is relatively sluggish. (3) It mainly enters the terminal consumer market in the form of live poultry. High transportation, storage and labor costs are important unfavorable factors that limit the further expansion of market space for black-bone chicken products. Therefore, in order to further expand the consumption pattern and market of black-bone chicken in my country and solve the problem of seasonal overproduction of black-bone chicken production capacity, it is urgent to develop new black-bone chicken products.

Soy sauce is a condiment rich in flavor substances such as peptides, amino acids, sugars, organic acids, salts, etc., which is produced by fermenting soybeans and wheat (flour) by inoculating Aspergillus oryzae . Among them, small molecular weight peptides , Umami amino acids and salt are the core substances that make up the taste of soy sauce. In 2014, my country's soy sauce production reached 9.38 million tons, accounting for more than 60% of the global soy sauce production. However, the varieties of soy sauce in my country are relatively single, and there are fewer varieties of high-grade soy sauce. The nutrients and health factors of black-bone chicken can improve and enhance the flavor and nutritional value of soy sauce. The principles are as follows: (1) High protein content and complete range of essential amino acids. The protein content of black-bone chicken is as high as 22%, with a complete range of amino acids and a reasonable ratio. Essential amino acids and umami amino acids (glutamic acid and aspartic acid) account for 39.5% and 25% of the total amino acids respectively. This is the high nutritional value of black-bone chicken. The material basis of delicious taste (Xie Jinfang, Liu Linxiu, Xie Minggui, et al. Research on the meat quality characteristics of commercial broiler chickens of Taihe black-bone chicken [J]. Jiangxi Agricultural Journal, 2013, (5):79-80.). (2) High content of melanin. Black-bone chicken melanin is a kind of nitrogen-containing macromolecular substance with stable chemical properties. It is considered to have strong anti-oxidation and anti-fatigue functions. This is one of the important material bases for black-bone chicken to have certain medicinal value (Zhu Fang. Function and oxidation function of melanin [D]. Hangzhou: Zhejiang University, 2013.). (3) Black-bone chicken is rich in trace elements, such as iron, calcium, magnesium, zinc, etc. (Xie Jinfang, Liu Linxiu, Xie Minggui, etc. Research on the meat quality characteristics of Taihe black-bone chicken matching line commercial broilers[J]. Jiangxi Agricultural Journal, 2013, (5):79-80.). (4) Black-bone chicken is rich in nucleotides, and its degradation products inosinic acid and guanylic acid have a synergistic effect with umami amino acids, which can greatly improve the umami taste of soy sauce (Chen Rui, Huo Keke, Zhang Tao, etc. slightly Comparison of muscle inosinic acid content between Yangwu chicken and Liangfeng chicken [J]. Jiangsu Agricultural Science, 2013, (8): 195-197.). Therefore, it is theoretically feasible to develop a kind of high-grade black-bone chicken soy sauce containing black-bone chicken components.

At present, the research on the deep processing of black-bone chicken mainly focuses on the following aspects: (1) The separation and functional identification (verification) of health-care components of black-bone chicken, such as the separation of melanin substances and their anti-oxidation and anti-fatigue functions (Tu, Yong-gang; Sun, Ya-zhen; Tian, Ying-gang, et al. Physicochemical characterization and antioxidant activity of melanin from the muscles of Taihe Black-bone silkyfowl ( Gallus gallus domesticus Brisson ) [J]. Food Chemistry, 2009, (4):1345- 1350.). (2) Comparative analysis of the types and contents of protein, amino acid and trace elements among black-bone chicken breeds, such as the comparison of the quality of Lueyang black-bone chicken and Taihe black-bone chicken (Liu Fuzhu, Wei Zhongyi, Liu Jingxing. Comparison of meat quality between Lueyang chicken and Taihe chicken[J]. Chinese Journal of Animal Husbandry, 1992, (3): 28-30.). (3) Isolation and identification of antioxidative peptides from pilot-scale black-bone silky fowl ( Gallus gallus domesticus Brisson ) muscle oligopeptides [J]. Journal of the Science of Food and Agriculture, 2013, (11): 2782-2788). (4) Comprehensive utilization of black-bone chicken processing by-products, such as the use of bio-enzymolysis technology to prepare black-bone chicken powder, etc. ):187-191.]. (5) Use black-bone chicken as the main ingredient, supplemented with other traditional Chinese medicines to prepare medicines or health products, such as Wuji Baifeng pills developed by Beijing Tongrentang, and Wuji Baifeng wine developed by a factory in Jiangxi.

Compared with the above-mentioned black-bone chicken deep processing technology or research, the key differences of the present invention are: (1) The black-bone chicken soy sauce of the present invention uses soy sauce, a must-have consumer product in my country, as a carrier, and utilizes the high nutrition (protein) and characteristic components (trace amounts of black-bone chicken) of black-bone chicken elements, melanoids, etc.) endow soy sauce with characteristic flavor, rich nutrition, high antioxidant capacity and high added value; (2) the present invention cleverly utilizes (both traditional Chinese fermentation strains, GRAS strains) multi-strain koji making and my country's traditional soy sauce brewing technology produces black-bone chicken soy sauce, which not only retains the basic flavor characteristics of my country's traditional soy sauce, but also endows soy sauce with new flavor and nutritional characteristics and high antioxidant properties, and also reduces the use of exogenous enzyme preparations, greatly saving production. cost. It can be seen from the above features that the present invention has important economic and social significance.

Contents of the invention

The purpose of the present invention is in order to develop a kind of black-bone chicken soy sauce with prominent flavor characteristics and high antioxidant capacity. Specifically, the invention provides a method for preparing black-bone chicken soy sauce by using black-bone chicken, soybean meal or soybean and wheat as main raw materials, combining multi-strain koji making and traditional brewing techniques.

The invention provides a method for producing black-bone chicken soy sauce by fermentation, which is carried out according to the following steps:

(1) Moisturizing, crushing and cooking of raw materials: Soak soybeans in water at room temperature for 4-15 hours, or moisten soybean meal and water in a ratio of 1:0.4-1.0 (w/w); lightly crush wheat (2-6 flap) after moistening water, wheat: water = 1:0.4-1.0 (w/w). After fully mixing 6 parts of the above soybean or soybean meal (dry weight) with 2 parts of the above wheat (dry weight), cook at 100-130 °C for 10-150 min. 2-5 servings of black-bone chicken (excluding viscera, weight after thawing), cook at 80-120 ℃ for 10-60 minutes, and mince with a meat grinder to 4 mm × 4 mm × 4 mm size particles. The above raw materials are thoroughly mixed.

(2) Preparation of Daqu (solid-state fermentation): Step (1) Inoculate the mixed raw materials when the temperature is lowered to 40-42°C. The inoculated strains are Aspergillus oryzae , Aspergillus niger , Monascus , One or more kinds of Mucor , the inoculum amount is 1×10 ⁷ -1×10 ⁹ /g dry material, and the solid state fermentation is carried out at a temperature of 25-35 ℃ and a relative humidity of 80-100%. Turn the koji 1-2 times when the temperature of the Daqu rises to 35°C, and the koji making ends when the surface of the Daqu is covered with spores.

(3) Black-bone Chicken Soy Sauce Fermentation (liquid or semi-solid fermentation): According to the weight ratio of Daqu and brine of 1:1-4, it is fermented in tanks, and the concentration of brine is 5-30% (w/w). The whole fermentation process adopts the salt gradient fermentation method at room temperature. The first 1-5 days of fermentation adopts low-salt fermentation, and the salt concentration is controlled at 5-10%. The fermentation is kept uniform by sealing the fermentation tank and pouring oil or moderate stirring. After the low-salt fermentation is finished, salt is added by pouring oil or stirring to make the salt concentration of the moromi reach 10-25%. In the early stage of fermentation (1-5 days), pour oil or stir once every 8 hours. On the 5th to 30th day, inoculate Saccharomyces rouxii and Tetragenococcus halophilus by pouring oil or stirring method at the inoculation amounts of 1×10 ⁷ -1×10 ⁹ /g moromi respectively. After inoculation Drizzle oil or stir once every 2-5 days. In the late stage of fermentation (30-180 d), pour oil or stir once a week.

(4) Oil pouring or pressing: add or not add brine (10-20%, w/w) after the fermentation, and the amount added is 1-2 times the weight of the dry material. The semi-solid fermented black-bone chicken soy sauce is extracted by pressing. Add 1-2 times of salt water (10-20%, w/w) to the soy sauce residue from overcooked oil and continue to ferment at room temperature for 5-10 days. Depending on the content of amino acid nitrogen, total nitrogen and flavor of the second oil, it is decided whether to add the above-mentioned brine to continue fermentation to obtain the third oil.

(5) Blending of black-bone chicken soy sauce: In order to maintain the uniformity of physical and chemical indicators and flavor between product batches, and make the physical, chemical and sensory indicators comply with the national standard for brewed soy sauce (GB18186-2000), different batches or the same batch of different Grades (first oil, second oil, third oil) black-bone chicken soy sauce are blended in different proportions. Xanthan gum is fully soaked in cold water (1:50, w/w) and then added to the prepared black chicken soy sauce, the amount added is 0.01-0.1% (w/w) of the weight of the mixture.

(6) Colloid mill treatment: Pass the above mixed solution (5) through colloid mill treatment to control the particle size of the reaction system below 0.5 μm.

(7) Sterilization and preservation: Heat the mixture in step (6) to 70-95°C, sterilize for 20-50 minutes, and add 0.01-0.1% (w/w) of black-bone chicken soy sauce with sodium benzoate for preservation after sterilization.

(8) Inspection and packaging: Pack the black-bone chicken soy sauce that has passed the inspection according to different specifications.

The strains selected in the step (1) are Aspergillus oryzae ( Aspergillus oryzae ) Huyao 3.042, Aspergillus niger ( Aspergillus niger ) GIM3.452 (Guangdong Institute of Microbiology), Monascus ( Monascus ) GIM3.445 (Guangdong Microbiology Research Institute Institute), Mucor ( Mucor ) GIM3.3 (Guangdong Institute of Microbiology) or one or more as koji-making strains, and Saccharomyces rouxii ( Saccharomyces rouxii ) GIM2 was added in the late stage of fermentation (liquid or semi-solid). 55 (Guangdong Institute of Microbiology) and Tetragenococcus halophilus GIM1.516 (Guangdong Institute of Microbiology) to enrich and optimize the flavor of black-bone chicken soy sauce.

The raw materials used in the step (1) include black-bone chicken and its proportion (2-5 parts) to the total material weight.

Moisturizing ratio of soybean meal, soybean and wheat in the step (1) (1:0.4-1.0, w/w), cooking temperature (100-130°C) and time (10-150 min), and cooking temperature of black-bone chicken (80-120 ℃), time (10-60 min) and minced size (4 mm × 4 mm × 4 mm).

In the step (1), the raw material soybean meal or soybean and wheat are cooked separately from the black-bone chicken, and different cooking processes are adopted.

Aspergillus species used in the preparation of Dakoji in the step (2) (one or more of Aspergillus oryzae , Aspergillus niger , Monascus , Mucor ), Inoculum amount (1×10 ⁷ -1×10 ⁹ /g dry material) and Dako preparation conditions (temperature 25-35 ℃/relative humidity 80-100%).

In the step (3), the Daqu and brine are mixed according to the weight ratio of 1:1-4 and put into the vat for fermentation, the brine concentration is 5-30% (w/w), and the soy sauce fermentation process adopts salt concentration gradient fermentation. In the early stage of fermentation (1-5 days), low-salt fermentation (5-10%, w/w) is used to ferment at room temperature to maintain enzyme activity, accelerate protein degradation, and improve raw material protein utilization and amino acid conversion. The salt concentration is then increased (10-25%, w/w) to prevent spoilage of the moromi due to microbial growth.

In the step (3), add fermentation strains Saccharomyces rouxii GIM2.55 and Tetragenococcus halophilus GIM1.516 (inoculum size 1×10 ⁷ - 1×10 ⁹ pieces/g dry material) to further enrich and optimize the flavor of black-bone chicken soy sauce.

In the preparation of the black-bone chicken soy sauce in the step (5), only different batches and/or grades of black-bone chicken soy sauce are used, and no monosodium glutamate, sugar, spices and other flavor components are added. It is also characterized in that the dissolution stability of black-bone chicken melanin in soy sauce is enhanced by adding a certain amount of xanthan gum (0.01-0.1% (w/w)).

The step (6) is to further improve the uniformity and stability of the black-bone chicken soy sauce colloidal system.

The sterilizing conditions (70-95 °C/20-50 min) and preservative addition range (0.01-0.1%, w/w) in the step (7).

Compared with the prior art, the present invention has the following advantages and beneficial effects:

(1) The product of the present invention, black-bone chicken soy sauce, uses soy sauce, a must-have consumer product in my country, as a carrier, and uses the high nutrition (protein) and characteristic components (trace elements, melanoids, etc.) of black-bone chicken to endow soy sauce with characteristic flavor, rich nutrition, and high antioxidant capacity (2) The present invention cleverly utilizes (both traditional Chinese fermentation strains, GRAS strains) multi-strain koji making and Chinese traditional soy sauce brewing technology to produce black-bone chicken soy sauce, which retains the basic flavor of Chinese traditional soy sauce characteristics, endowed soy sauce with new flavor and nutritional characteristics and high antioxidant properties, and also reduced the use of exogenous enzyme preparations, greatly saving production costs. Therefore, compared with the prior art, the present invention has the advantages that the product has outstanding flavor characteristics, strong anti-oxidation ability, and high added value.

Detailed ways

The specific implementation of the present invention will be further described below in conjunction with examples, but the implementation and protection scope of the present invention are not limited thereto.

The anti-oxidation ability (reducing power measurement, DPPH free radical scavenging activity, metal chelating ability) involved in the present invention and the method for measuring the content of deep color substances refer to methods such as Li Dan (Li Dan, Li Ying, Zhao Mouming. Head in soy sauce production) Oil, di-oil and tri-oil component analysis and antioxidant activity evaluation [J]. Chinese Condiment, 2009, (9): 64-68.). The determination method of amino acid nitrogen and total nitrogen involved in the present invention refers to the method of GB 18186-2000.

The strains selected were Aspergillus oryzae ( Aspergillus oryzae ) Huyao 3.042, Aspergillus niger ( Aspergillus niger ) GIM3.452 (Guangdong Institute of Microbiology), Monascus ( Monascus ) GIM3.445 (Guangdong Institute of Microbiology), Mucor ( Mucor ) One or more of GIM3.3 (Guangdong Institute of Microbiology) was used as koji-making strains, and Saccharomyces rouxii ( Saccharomyces rouxii ) GIM2.55 (Guangdong Institute of Microbiology) and Tetragenococcus halophilus GIM1.516 (Guangdong Institute of Microbiology) enriches and optimizes the flavor of black-bone chicken soy sauce.

Embodiment 1 produces black-bone chicken soy sauce with high-salt dilute state fermentation method

Soak 6 parts of soybeans in water for 15 h; crush wheat into 2-3 cloves, moisten with water according to wheat: water = 1: 0.5 (w/w), mix the two and cook at 130 °C for 10 min. 2 parts of black-bone chicken (excluding viscera, weight after thawing), boiled at 121 ℃ for 10 minutes, minced with a meat grinder to 4 mm × 4 mm × 4 mm size particles. Mix all the above ingredients. Inoculate the above-mentioned Aspergillus oryzae ( Aspergillus oryzae ) and Aspergillus niger ( Aspergillus niger ) after the raw material cools down to 40 °C, the inoculation amount is 10 ⁷ /g dry material respectively, and the preparation conditions of Daqu are temperature 25 °C, relative humidity 80%, to 16 h , Turn over for 20 hours, and end when the surface of Daqu is covered with spores. According to the weight ratio of Daqu and brine of 1:4, it is fermented in tanks. The brine concentration is 10% (w/w) at 1-5 days, and the salt concentration of moromi is increased to 30% (w/w) at 6 hours. The Saccharomyces rouxii and Tetragenococcus halophilus mentioned above were added at 20 days of fermentation, and the inoculum amounts were 1×10 ⁹ /g dry material. Fermentation ends at 180 days, and the head oil is obtained by pouring oil. Add 1 times the brine (10%, w/w) to the sauce dregs from the excess oil and continue to ferment at room temperature for 5 days, then take the second oil, the method is the same as that of the oil. Different batches and grades of black-bone chicken soy sauce were blended to meet the requirements of the national standard GB18186-2000 for soy sauce. Add 0.01% xanthan gum and pass colloid mill treatment (control the particles below 0.5 μm) to maintain the colloidal stability of soy sauce. Sterilize (70 ℃/20 min) and add 0.01% (w/w) sodium benzoate by weight of black chicken soy sauce for preservation. After passing the inspection, the black-bone chicken soy sauce is packed according to different specifications. The amino acid nitrogen and total nitrogen of black-bone chicken soy sauce produced by this method were 0.81 g/100 mL and 1.54 g/100 mL, which were 12.5% and 7.7% higher than the control (commercially available first-grade soy sauce) respectively; reducing power, DPPH free radical scavenging The activity, metal chelating ability and dark substance content were 5316.5 μg AAE/mL, 172.7 SE, 54.6 mg EDTAE/mL and 12.4 mg/mL, which were 13.3%, 53.8% and 53.8% higher than the control (commercially available first-grade soy sauce), respectively. 22.7% and 24.1%.

Embodiment 2 produces black-bone chicken soy sauce with low-salt solid-state fermentation method

Soak 6 parts of soybean meal in water according to soybean meal: water = 1:1; crush wheat into 5-6 cloves, moisten water according to wheat: water = 1:1 (w/w), mix the two and cook at 100 °C for 150 min. 5 parts of black-bone chicken (excluding viscera, weight after thawing), boiled at 80°C for 60 minutes, minced with a meat grinder to 4 mm × 4 mm × 4 mm size particles. Mix all the above ingredients. After the raw materials were cooled down to 40°C, inoculate the above-mentioned Aspergillus oryzae and Mucor with the inoculation amount of 1× ¹⁰⁹ /g dry material respectively. h, 20 h turning over, until the surface of Daqu is covered with spores. According to the weight ratio of Daqu and brine at 1:1, it is put into the vat for fermentation. The brine concentration is 5% (w/w) at 1-5 days, and the salt concentration of moromi is increased to 10% (w/w) at 6 hours. The Saccharomyces rouxii and Tetragenococcus halophilus mentioned above were added at 20 days of fermentation, and the inoculum amounts were 1×10 ⁹ /g dry material. Fermentation ends at 30 days, and brine (25%, w/w) twice the weight of dry matter is added, fully stirred, and then pressed to extract oil. Add 2 times the brine (20%, w/w) to the sauce residue from the excess oil and continue to ferment at room temperature for 10 days, then take the second oil, the method is the same as that of the oil. Different batches and grades of black-bone chicken soy sauce were blended to meet the requirements of the national standard GB18186-2000 for soy sauce. Add 0.1% xanthan gum and pass colloid mill treatment (particle control below 0.5 μm) to maintain the colloidal stability of soy sauce. Sterilize (95 ℃/50 min) and add 0.1% (w/w) sodium benzoate by weight of black chicken soy sauce for preservation. After passing the inspection, the black-bone chicken soy sauce is packed according to different specifications. The amino acid nitrogen and total nitrogen of black-bone chicken soy sauce produced by this method were 0.80 g/100 mL and 1.51 g/100 mL, which were 11.1% and 5.9% higher than the control (commercially available first-grade soy sauce) respectively; reducing power, DPPH free radical scavenging The activity, metal chelating ability and dark substance content were 5664 μg AAE/mL, 182.2 SE, 57.6 mg EDTAE/mL and 13.6 mg/mL, which were 20.7%, 62.3% and 62.3% higher than the control (commercially available first-grade soy sauce), respectively. 29.4% and 36.0%.

Example 3 Production of black-bone chicken soy sauce by solid-dilute fermentation

Soak 6 parts of soybean meal in water according to soybean meal: water = 1:0.8; crush wheat into 3-4 cloves, moisten water according to wheat: water = 1:0.7 (w/w), mix the two and cook at 121 °C for 20 min. 5 parts of black-bone chicken (excluding viscera, weight after thawing), boiled at 100°C for 60 minutes, minced with a meat grinder to 4 mm × 4 mm × 4 mm size particles. Mix all the above ingredients. After the raw materials were cooled to 40°C, inoculate the above-mentioned Aspergillus oryzae and Monascus , the inoculation amount was ¹ ×108/g dry material respectively, and the preparation conditions of Daqu were temperature 30°C, relative humidity 90%, to 16 h, 20 h turning over, until the surface of Daqu is covered with spores. According to the weight ratio of Daqu and brine at 1:1, it is fermented in tanks. The concentration of brine is 5% (w/w) on day 1-5, and 2 times the volume of brine (25%, w/w) is added on day 6. . The Saccharomyces rouxii and Tetragenococcus halophilus mentioned above were added at 20 days of fermentation, and the inoculum amounts were 1×10 ⁸ /g dry material. After 90 days of fermentation, it is fully stirred and pressed to extract the head oil. Add 2 times the brine (20%, w/w) to the sauce residue from the excess oil and continue to ferment at room temperature for 10 days, then take the second oil, the method is the same as that of the oil. Different batches and grades of black-bone chicken soy sauce were blended to meet the requirements of the national standard GB18186-2000 for soy sauce. Add 0.05% xanthan gum and pass colloid mill treatment (control particles below 0.5 μm) to maintain the colloidal stability of soy sauce. Sterilize (85 ℃/30 min) and add 0.05% (w/w) sodium benzoate by weight of black chicken soy sauce for preservation. After passing the inspection, the black-bone chicken soy sauce is packed according to different specifications. The amino acid nitrogen and total nitrogen of black-bone chicken soy sauce produced by this method were 0.85 g/100 mL and 1.60 g/100 mL, which were 18.1% and 11.9% higher than the control (commercially available first-grade soy sauce) respectively; reducing power, DPPH free radical scavenging The activity, metal chelating ability and dark substance content were 7002.3 μgAAE/mL, 280.2 SE, 69.8 mg EDTAE/mL and 16.1 mg/mL, which were 49.2%, 150.0% and 56.9% higher than the control (commercially available first-grade soy sauce), respectively. % and 61.2.0%.

The invention is a key technology for expanding the sales mode of black-bone chicken in my country, solving its slow sales in summer and improving the quality (flavor and antioxidant capacity) and added value of soy sauce in my country. Therefore the present invention has important practical, economic and social significance.

Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Any person familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore The scope of protection of the present invention should be defined by the claims.

Claims (3)

1. A kind of 1. method of fermentation method production Gallus domesticlus brisson soy sauce, it is characterised in that carry out as steps described below：

   （1）Raw material profit water, broken and boiling：By soybean immersion 4-15 h under room temperature, or by dregs of beans and water according to part by weight 1: 0.4-1.0 moistens water；Moisten water, wheat after wheat to be slightly crushed to 2-6 valves：Part by weight=1 of water:0.4-1.0；6 parts it is above-mentioned with After the soybean of dry weight meter or dregs of beans and 2 portions of above-mentioned wheats in terms of dry weight are sufficiently mixed, 100-130 DEG C of boiling 10-150 min； The Gallus domesticlus brissons of 2-5 parts of weight meters except internal organ and after thawing, 80-120 DEG C is boiled 10-60 min, and meat grinder is rubbed to the mm of 4 mm × 4 × 4 mm size particles；Above-mentioned raw materials are sufficiently mixed；

   （2）It is prepared by the solid state fermentation of yeast：Step（1）Mixed material is inoculated with when being cooled to 40-42 DEG C, and inoculation strain is meter Qu It is mould（Aspergillus oryzae）, aspergillus niger（Aspergillus niger）, monascus（Monascus）, Mucor（Mucor） In it is one or more than one kinds of, inoculum concentration be 1 × 10⁷-1×10⁹A/g dry materials, in 25-35 DEG C of temperature, relative humidity Solid state fermentation is carried out under 80-100%, turns over 1-2 times bent when rising to 35 DEG C to yeast temperature, is covered with spore when system when big curved surface Song terminates；

   （3）Gallus domesticlus brisson soy sauce liquid or semi-solid ferment：It is 1 according to yeast and weight saline ratio:Enter cylinder fermentation after 1-4 mixing, Brine strength is using weight ratio meter as 5-30%；Whole fermentation process uses salt gradient fermentation method at normal temperatures, and fermentation 1-5 d are adopted Fermented with less salt, salinity control in 5-10%, by sealed fermenter and leaching oil or be slightly agitated for make fermentation keep uniforming into OK；Less salt adds salt by drenching oil or paddling process after fermentation, moromi brine concentration is reached 10-25%；Earlier fermentation is Every 8 h leaching is oily during 1-5 d or stirs once；During 5-30 d Lu Shi yeast is inoculated with by drenching oil or paddling process （Saccharomyces rouxii）With thermophilic salt tetrads（Tetragenococcus halophilus）Inoculum concentration is respectively 1 ×10⁷-1×10⁹A/g moromis, after inoculation per 2-5 d leaching oil or stirring once；Oil is drenched weekly during fermentation later stage, that is, 30-180 d Or stirring is once；

   （4）Leaching oil or squeezing：Add after fermentation or do not add brine with weight ratio meter 10-20%, additive amount is dry material weight 1-2 times of amount, liquid state fermentation Gallus domesticlus brisson soy sauce take oil using leaching oil process, and semi-solid ferment Gallus domesticlus brisson soy sauce takes oil using squeezing method；Take Two oil are taken after crossing 1-2 times of brine continuation normal temperature fermentation 5-10 d of residue of soya addition of hair oil, the concentration of the brine is 10-20%（w/ w）, method is same to take hair oil；Decide whether that adding above-mentioned brine continues depending on two oily amino-acid nitrogen, total nitrogen content and its flavor qualities Fermentation takes three oil；

   （5）The allotment of Gallus domesticlus brisson soy sauce：To keep the homogeneity of physical and chemical index and flavor between product batches, and make its physics and chemistry and sense Official's index meets the standard GB/T 18186-2000 that makes soy sauce, by different batches or same batch different brackets, that is, hair oil, two The Gallus domesticlus brisson soy sauce of oil or three oil is blent according to different proportion；Xanthans is with weight ratio meter 1:50 fully soak expansion in cold water Deployed Gallus domesticlus brisson soy sauce is added afterwards, and additive amount is the 0.01-0.1% of mixed liquor weight（w/w）；

   （6）Milling treatment of colloid：By above-mentioned mixed liquor（5）Milling treatment of colloid is crossed, makes reaction system Grain size controlling below 0.5 μm；

   （7）Sterilization and anti-corrosion：By step（6）Mixed liquor is heated to 70-95 DEG C, sterilizes 20-50 min, is added after sterilization Gallus domesticlus brisson soy sauce weight 0.01-0.1%（w/w）Sodium benzoate carry out anti-corrosion；

   （8）Examine, packaging：Qualified Gallus domesticlus brisson soy sauce will be examined to be packed according to different size.
2. A kind of 2. method of fermentation method production Gallus domesticlus brisson soy sauce according to claim 1, it is characterised in that the step（1）In Dregs of beans, soybean, the profit water ratio of wheat are 1:0.4-1.0（w/w）, boiling temperature is 100-130 DEG C and the time is 10-150 Min, and size after the boiling temperature of Gallus domesticlus brisson is 80-120 DEG C, the time is 10-60 min and rubs is the mm of 4 mm × 4 × 4 mm。
3. A kind of 3. method of fermentation method production Gallus domesticlus brisson soy sauce according to claim 1, it is characterised in that the step（5）In Different batches or the different grades of Gallus domesticlus brisson soy sauce of same batch is used only in the allotment of Gallus domesticlus brisson soy sauce, does not add monosodium glutamate, sugar, spice Other taste compositions；By adding 0.01-0.1%（w/w）Quality xanthans, dissolving of the enhancing melanin of black-bone chicken in soy sauce Stability.