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Nutritive intensified algae soy sauce and preparation method thereof

A technology for nutritional enhancement and seaweed, which is applied in the field of nutritionally enhanced seaweed soy sauce and its preparation, can solve the problems of hidden safety hazards, low addition amount, poor nutritional enhancement effect, etc., and achieves the effects of production safety, stable quality and easy absorption.

Inactive Publication Date: 2008-02-13
孟亮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Their disadvantage is that the micronutrients with inorganic salt structure are difficult to be absorbed and metabolized
Its shortcoming is that the nutritional components in the alcohol-extracted seaweed are not comprehensive enough, and the amount added is small, so the effect of nutritional enhancement is poor; moreover, flammable organic solvents are introduced into the soy sauce production process, which brings potential safety hazards

Method used

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  • Nutritive intensified algae soy sauce and preparation method thereof
  • Nutritive intensified algae soy sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] a. Preparation: Weigh 55 kg of clean defatted soybeans, soak; 45 kg of wheat bran, moisten with water; wash and chop to about 3-5cm 2 100 kilograms of fresh sea-tangle three kinds of raw materials are mixed evenly, wait to cook; Take 20 kilograms of table salts and be mixed with the aqueous solution of 10% concentration for use; Total water consumption 380 kilograms;

[0058] b. Steaming material: the mixed raw material is steamed for 20-50 minutes under the pressure of 0.1-0.2Mpa, and then cooled;

[0059] c. Koji making by inoculation;

[0060] d. Deriving and mixing koji: Weigh 0.05 kg of koji, disperse it in an appropriate amount of salt water, mix it with the boiled and cooled raw materials, and put it into the fermentation tank;

[0061] e. Fermentation: Ferment for 20-60 days at a temperature of 28°C-40°C;

[0062] f. Soaking and oil extraction;

[0063] g. Preparation and sterilization;

[0064] h. Inspection, packaging, storage;

[0065] i. The sauce resid...

Embodiment 2

[0067] According to the operation steps of Example 1, 75 kg of clean soybeans were weighed and soaked; 25 kg of flour, washed and chopped to about 3-5cm 2 150 kilograms of undaria pinnatifida are mixed evenly, wait to cook; Take 25 kilograms of table salts and be mixed with 10% aqueous solution standby; Seed koji consumption 0.1 kilogram, water consumption 400 kilograms. Then according to the steps of Example 1, cooking; inoculation, koji making; koji production, mixing koji; fermentation; oil extraction by immersion once, preparation, sterilization, inspection, packaging, storage; By adding auxiliary materials and blending, the nutrient-enhanced seaweed soybean paste can be successively produced, and after passing the inspection, it is packaged and put into storage.

Embodiment 3

[0068] Embodiment 3. According to the operation steps of embodiment 1, take and wash and chop to about 3-5cm 2 400 kg of kelp, fermented separately; 0.25 kg of seed koji, 60 kg of salt, and 300 kg of water. Prepare pure edible seaweed soy sauce. The sauce residue after soy sauce is extracted, inspected, packaged, and used as a by-product of food additives.

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Abstract

The present invention is a nutrition enrichment seaweed soy sauce and the manufacturing method, which belongs to a condiment and relates to the nutrition enrichment condiment soy sauce taking the edible seaweed as raw material and the manufacturing method. The target of the present invention is to provide a nutrition enrichment seaweed soy sauce which is rich in lots of protein, amino acids, polysaccharides, vitamins and microelements of iodine, iron, calcium, kalium, zinc, selenium and so on. The present invention has fresh flavor, fresh color, complete nutrition, stable quality; is easy to absorb, and is in favor of improving health. The soy sauce is made by individually fermenting of the seaweed or mixed fermenting together with traditional materials. The present invention also provides a manufacturing method of an ideal nutrition enrichment seaweed soy sauce which is safe to manufacture, has flexible technology, and can make the best use of everything.

Description

technical field [0001] A nutrient-enhanced seaweed soy sauce and a preparation method thereof belong to condiments, and relate to a nutrient-enhanced condiment soy sauce with edible seaweed as a raw material and a manufacturing method thereof. Background technique [0002] The energy, protein, fat and carbohydrates that people take in from food to maintain life are only the basic conditions for human survival. Insufficient intake of micronutrients such as iodine, iron, zinc, calcium, potassium, selenium, and vitamins can also cause so-called "hidden hunger", which seriously affects human health and physical fitness. These micronutrients are therefore called nutritional supplements. Condiment soy sauce has a wide range of consumption, stable consumption, good compatibility with most micronutrients, and is an ideal carrier of nutritional enhancers. Therefore, soy sauce production enterprises compete to manufacture various trace element fortified soy sauces by directly mixing...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/337A23L1/29A23L27/50A23L17/60A23L33/00
Inventor 孟亮
Owner 孟亮
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