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Method for preparing a Siberian solomoseal rhizome sauce

A production method and technology of Polygonatum chinensis are applied in food preparation, application, food science and other directions to achieve the effect of wide edible surface, mellow sauce flavor and rich ester flavor.

Inactive Publication Date: 2012-11-07
JIANGSU XINZHONG BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Since ancient times, people have had the habit of eating sealwort, but most of them eat it directly. At present, there is no report of using sealwort as raw material to produce sealwort soy sauce.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: adopt following process to produce Polygonatum soy sauce with 5 kilograms of Polygonatum raw material:

[0019] 1. Pretreatment of raw materials: Take 100 kg of soybean meal, 25 kg of wheat, and 25 kg of bran, mix them evenly, moisten the water for 1 hour, put them into a pressure cooker, raise the temperature to 120 ° C, keep for 40 minutes, and make the unstrained spirits; choose fresh sealwort, Clean up in the spray cleaning machine, take 3 kilograms, carry out crushing beating with pulverizer, to extract the effective nutritional labeling in Polygonatum, add 15 grams of amylase, 1.8 grams of protease and 1.5 grams of cellulase to carry out combined hydrolysis, combined The hydrolysis time is 30 minutes, and the sealwort mud is made.

[0020] 2. Inoculation: Cool the fermented grains to 30°C, inoculate 3 kg of seed koji, add 9 kg of salt, and add Huang Jing mud at the same time, mix well, and make sauce fermented grains;

[0021] 3. Fermentation: Put t...

Embodiment 2

[0026] Embodiment 2: adopt following process to produce Polygonatum soy sauce with 10 kilograms of Polygonatum raw materials:

[0027] 1. Pretreatment of raw materials: Take 100 kg of soybean meal, 30 kg of wheat, and 30 kg of bran, mix them evenly, moisten the water for 3 hours, put them into a pressure cooker, raise the temperature to 120 ° C, keep for 40 minutes, and make the unstrained spirits; choose fresh sealwort, in Clean it in the spray washing machine, take 4.5 kg, crush and beat with a pulverizer to extract the effective nutrients in Polygonatum, then add 45 grams of amylase, 4.5 grams of protease and 4.5 grams of cellulase for combined hydrolysis, combined hydrolysis The time is 40 minutes, that is, the Huangjing mud is made.

[0028] 2. Inoculation: Cool the fermented grains to 35°C, inoculate 4.5 kg of seed koji, add 12 kg of salt, and at the same time add the treated Huang Jing mud, mix well, and make sauce fermented grains;

[0029] 3. Fermentation: Put the fe...

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PUM

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Abstract

The invention discloses a method for preparing a Siberian solomoseal rhizome sauce. In the method, Siberian solomoseal rhizome serving as a raw material undergoes pretreatment, inoculation, fermentation, oil spray, mixing, sterilization, precipitation, inspection and packaging steps to prepare the finished product. The Siberian solomoseal rhizome sauce prepared by the method is date red and has thick sauce flavor and ester flavor; and because the technical scheme that a plurality of enzymes are jointly used for hydrolysis of the Siberian solomoseal rhizome and low-temperature sterilization isadopted, various nutritive matters of the Siberian solomoseal rhizome are fully utilized and kept. The sauce uses Siberian solomoseal rhizome nutrients as a carrier and has the advantages of wide application scope, stable consumption and simple manufacturing process. The method provides a new member for the Chinese sauce family.

Description

technical field [0001] The invention relates to a method for making soy sauce, in particular to a method for producing nutritious soy sauce with Polygonatum as raw material. Background technique [0002] Soy sauce is a traditional condiment in China. Adding a certain amount of soy sauce when cooking food can increase the aroma of food and make its color more beautiful, thereby increasing appetite. [0003] Polygonatum Polygonatum is a perennial herb of the genus Polygonatum in the family Liliaceae, and its varieties include Polygonatum Polygonatum, Polygonatum Polygonatum and Polygonatum Polyflora. Polygonatum is also known as "immortal surplus grain", "chicken head ginseng", "life-saving grass", "tiger ginger" and so on. It has the characteristics of being shade-loving, cold-tolerant, and afraid of drought. It grows on shady slopes, stone walls, weeds and under trees. Compendium of Materia Medica records: "No matter how much sealwort is easy, it will be old and young if it...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L1/30A23L27/50
Inventor 刘三保张凤萍
Owner JIANGSU XINZHONG BREWING
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