We provide customized wedge wire filter (Johnson screen filter) for soy sauce filtration.
Catalog of viscous liquid filter element:
Toothpaste Production Filter Element | Soy Sauce Filter Element
This article describes the definition and types of soy sauce, and analyzes the key process instructions for soy sauce. Finally, the application of Johnson Filter in soy sauce production is described.
Johnson screen (Wedge wire screen) Filter Element, Soy Sauce Filter, Soy Sauce Filter, Raw Extraction Filter Equipment, Sanitary Filter, Colloid Filter, Protein Filter, High Efficiency Filter Bag, Anti-corrosion Filter
Definition and type of soy sauce
definition: It is a seasoning liquid with special color, aroma, taste and body shape, which is made of protein raw materials and starchy raw materials and fermented by microorganisms.
Processes fall into two categories:
High salt dilute fermented soy sauce:
①Dilute fermented soy sauce
② Solid fermentation soy sauce
Low salt solid fermentation soy sauce
Divided into raw soy and old soy by product type:
Raw soy sauce—It is made of high-quality soybeans and flour as raw materials, and is extracted after fermentation and maturity. It is divided into first, second and third grades according to the number of extractions.
Old soy sauce-is added caramel in raw soy sauce and made into thick-colored soy sauce through special process, which is suitable for meat color enhancement.
The key process of soy sauce
Raw soy sauce must settle in the storage tank for more than 15 days, and the supernatant is extracted.
Soy sauce sediment must be recovered, and the remaining oil is filtered by pressing.
The precipitated soy sauce is prepared according to different product specifications and pumped into the sterilizer. The sterilizer should not be overfilled to prevent overflow during boiling.
Before deployment, the process technician first understands the quantity of crude oil, batch number, production date, and relevant component data obtained through analysis and analysis, and then calculates the dosage according to the variety to be formulated. The physical and chemical indexes of soy sauce are mainly calculated by total nitrogen, amino acid nitrogen and amino acid production rate.
According to the different varieties and quality requirements, the salt, preservative and freshener added in the formulation shall be weighed accurately and appropriately, and then the formulation shall be carried out according to the unified quality standard requirements, so that the product can meet the quality standard requirements of sensory index, physical and chemical index and health index. In the process of mixing, the proportion of brewing soy sauce in the preparation of soy sauce (calculated by total nitrogen) shall not be less than 50%.
The temperature of heating sterilization shall be controlled at 100 ℃ (measured by thermometer) for 30 minutes, and the sterilization effect shall be ensured after flameout, and records shall be made.
All auxiliary raw materials must be added to the sterilization pot before heating.
After heating and sterilization, if soy sauce is placed at 70-80 ℃ for a long time, sugar, amino acid and pH value will decrease due to the formation of pigment, which will affect the quality.
In the case of airtight, it is more serious to keep it at 80 ℃, which will produce peculiar smell. The sterilized soy sauce should be naturally cooled under the condition of unsealed, cooled to below 60 ℃ (measured by thermometer), and pumped into the storage tank.
After 7 days of internal clarification, the residue is discharged and the clarifier can be pumped into the filling workshop for filling.
In the early stage of koji making and fermentation, a plate and frame filter will be used at the back end of the process, which is pre coated with diatomite to filter soy sauce from the deep support paperboard.
(Johnson screen filter element for diatomite filter)
In the middle stage, 75 micron wedge wire filter element will be used for filtration.
Some soy sauce production enterprises will add precision wedge wire filter at the back end as the finished soy sauce filter.
Filtration Solution In Soy Sauce Production
Thickener will be used in soy sauce production process, and thickener is easy to combine with non denatured protein and solid suspension to form sediment, resulting in poor quality of finished soy sauce, so it is very important to select appropriate soy sauce filtration equipment for quality.
About soy filter:
Because soy sauce contains a lot of salt, so the equipment of soy sauce filtration needs to use corrosion-resistant stainless steel 316L Johnson screen sanitary filter.