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Processing method of mushroom soy

A processing method and technology of soy sauce, applied in application, food preparation, food science and other directions, can solve the problems of taste, nutritional limitation, poor health care performance, etc., and achieve the effect of fine taste, rich nutrients and vitamins, and round taste

Inactive Publication Date: 2012-04-04
王卫华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Soy sauce is the most commonly used condiment for people. Traditional soy sauce is generally made by fermenting soybean powder, wheat flour and water. Its main nutrition is amino acid and sugar. The taste and nutrition are relatively limited, and its health care performance is not strong.

Method used

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Embodiment Construction

[0012] Wash 10 kg of soybeans, add 1.3 times of water and soak for 9 hours, weigh fresh shiitake mushrooms and scrape off the outer skin, cut into 0.3-0.5cm thick round slices of 15 kg, steam them in a basket according to the ratio of fresh shiitake mushrooms: soybeans 1.5:1 , cool to room temperature, and stir in 4 kg of flour. Mixing, inoculation, and solid-state fermentation are carried out according to the conventional soy sauce production process. The fermentation time is 45 hours and the temperature is 55°C. Then, 45 kg of 12% salt water is added for secondary fermentation. Ferment at high temperature for 3 days. Afterwards, the conventional soy sauce production process is used to extract, filter, blend, and sterilize to obtain a finished mushroom soy sauce with a concentration of 20 to 22 degrees Baume.

[0013] The color and luster of the product of the invention is bright red, full of luster, strong sauce aroma, salty and sweet taste, and is suitable for cooking dish...

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PUM

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Abstract

The invention discloses a processing method of mushroom soy. The mushroom, namely eatable mushroom, is a historic health-care vegetable in our country, contains a plurality of vitamin, protein and trace elements such as iron, phosphor, zinc and the like which are necessary for human body, contains rich mucopolysaccharide substance and mucous protein, and has effects of improving blood circulation and preventing fatty liver. The processing method comprises the following steps of: washing fresh mushrooms, cutting into pieces of 0.3-0.5cm, mixing the fresh mushrooms with soybeans after pretreatment, steaming, cooling to room temperature, adding wheat flour and inoculating for solid-state fermentation. According to the production method of the mushroom soy, the weight ratio of the fresh mushrooms to the soybeans to the flour is 0.5-2:1:0.2-0.5. The mushroom soy processed by the above fermentation method is rich in vitamin and protein and has a health-care effect.

Description

technical field [0001] The invention relates to a processing method of mushroom soy sauce. It belongs to the field of food processing. Background technique [0002] Soy sauce is the most commonly used condiment. Traditional soy sauce is generally made from soybean powder, wheat flour and water fermentation. Its main nutrition is amino acid and sugar. The taste and nutrition are relatively limited, and its health care performance is not strong. Its main function is seasoning . Contents of the invention [0003] The object of the present invention is to provide a kind of production method of the soy sauce that tastes excellent, is rich in nutrition and is matched with health-care medicinal food. [0004] Said shiitake mushrooms are edible fungi with a long history in my country. They contain multivitamins, proteins and trace elements such as iron, phosphorus and zinc necessary for the human body. They also contain saponins, choline and mucus proteins, which can improve blo...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
Inventor 王卫华
Owner 王卫华
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