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Method for brewing tangerine health-care soy sauce

A technology of health-care soy sauce and citrus, which is applied in the field of preparation of citrus health-care soy sauce. It can solve the problems of not many deep-processing channels, limited sales, and reduce the enthusiasm of citrus farmers to achieve unique taste and reduce usage.

Inactive Publication Date: 2011-10-12
何怀功
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Citrus is a traditional fruit with a large annual output in various places. Due to limited sales and not many channels for deep processing, it often results in the accumulation of citrus.
In order to reduce losses, citrus farmers have to sell at lower prices, which reduces the enthusiasm of citrus farmers and is extremely unfavorable to the development of citrus industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A method for brewing citrus health-care soy sauce,

[0017] (1) Raw material selection: in parts by weight: rice 1, citrus pulp 0.9-1.1;

[0018] (2) Steaming ingredients: Soak the glutinous rice for 4-24 hours before steaming the ingredients, soak well and drain the water, steam in a retort, take out when the glutinous rice becomes translucent and set aside;

[0019] (3) Mixing koji saccharification: Pour the steamed rice into the koji plate, add the broken citrus pulp, drop the temperature to 28°C-32°C and sprinkle white koji, add 4 grams of white koji per 1 kg of rice, 1 1 kg of citrus pulp plus 2 grams of white koji,

[0020] The koji saccharification temperature is kept between 25-30°C, and the saccharification is completed after the wine seeps out; during the koji saccharification process, the rice and white koji need to be mixed evenly, poured into a container and pressed tightly, and a bell mouth is dug in the middle, and then Sprinkle a little white koji to s...

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PUM

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Abstract

The invention discloses a method for brewing tangerine health-care soy sauce. The method comprises the following steps of: steaming rice, pouring the steamed rice into a koji tray, adding crushed tangerine flesh, spraying white koji and saccharifying, and finishing the saccharification after wine is seeped; adding koji into a saccharified material, and controlling the fermentation temperature to be between 25 and 30 DEG C; fermenting for 12 to 13 days to obtain mash; and filtering the fermented mash and seasoning to obtain the soy sauce. By the method for brewing the tangerine health-care soy sauce, a novel way of deep processing of tangerines is provided; the prepared soy sauce contains the fragrance of the tangerines and nutrient components rich in the tangerines such as vitamin C, citric acid and the like, and has unique mouthfeel; meanwhile, the using amount of grain is reduced.

Description

technical field [0001] The invention relates to a preparation method of soy sauce, in particular to a preparation method of citrus health-care soy sauce with citrus flavor. Background technique [0002] Citrus is a traditional fruit with a large annual output in various places. Due to limited sales and not many channels for deep processing, it often causes citrus to accumulate pressure. In order to reduce losses, citrus farmers have to sell at lower prices, which reduces the enthusiasm of citrus farmers for planting, which is extremely unfavorable to the development of citrus industry. Contents of the invention [0003] The purpose of the present invention is to provide a kind of method that uses citrus as raw material to brew citrus health-care soy sauce. [0004] The object of the present invention is achieved in that a kind of method of brewing citrus health-care soy sauce comprises the following steps: [0005] (1) Raw material selection: in parts by weight: rice 1, ...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
Inventor 何怀功
Owner 何怀功
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