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Nutrition reinforced varek sauce and method of producing the same

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 small addition amount, poor nutritional enhancement effect, potential safety hazards, etc., and achieves the effects of stable quality, flexible process and easy absorption.

Inactive Publication Date: 2009-05-13
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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  • Nutrition reinforced varek sauce and method of producing the same
  • Nutrition reinforced varek sauce and method of producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] a. Material preparation: Weigh 55 kg of clean defatted soybeans, soak them; 45 kg of wheat bran, moisten with water; wash and chop to about 3.5 cm 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. ...

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 3-5 cm 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 2400 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 invention relates to a seaweed soy sauce fortified with nutrients, which is prepared from edible seaweed as raw material, and a preparation method thereof, belonging to the field of condiments. The seaweed soy sauce is rich in proteins, amino acids, polysaccharides, vitamins and trace elements such as iodine, ferrum, calcium, potassium, zinc and selenium; and has the advantages of good taste and color, complete nutrients, stable quality, and easy absorption. The seaweed soy sauce is prepared by fermenting edible seaweed singly or in combination with conventional raw materials. The inventive preparation method has the advantages of good safety, flexible process, and high utilization rate of raw materials.

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): A23L1/238A23L27/50
Inventor 孟亮
Owner 孟亮
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