年产1万吨低盐海鲜酱油的工厂设计

AbstractSoy sauce is an essential condiment in our daily life.Soy sauce can season our food andalso contains rich amino acids.Due to the improvement of economy and people's livingstandard,people's requirements for life are getting higher and higher,especially for food.According to people's demand for condiments and the analysis of the development trend of soysauce,the product scheme designed for low-salt seafood soy sauce is determined.Theorientation of this graduation project is to design a low-salt seafood soy sauce factory with anannual output of 10,000 tons.The raw materials include soybean meal,wheat and bran.Thetechnology is low-salt solid state fermentation.After fermentation,food additives such aspreservatives and the like need to be added,and then repackaged to complete soy sauceproduction.The production process of low-salt seafood soy sauce can be roughly divided intofive major processes:raw material processing,koji making,fermentation,crude oil blendingand finished soy sauce.In this design,the technological process,material balance,factorylayout and three wastes treatment of finished seafood soy sauce are designed.Key words:low salt,koji making,fermentation,technological process,brewing soy sauce,lowsalt solid state fermentation,food additives,amino acids