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Production method for rhus chinensis soy sauce

A production method and a technology of salt skin wood, which are applied in the field of nutritional soy sauce, can solve the problems such as products that have not yet been marketed, and achieve the effects of reddish-brown color, rich aroma and mellow taste.

Active Publication Date: 2013-08-21
徐州市龙头山酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, people have begun to pay attention to the nutritional value of the leaves of Salmonella, and have carried out in-depth development of it, but so far there have been no reports or products on the market using it to make soy sauce

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0016] Below in conjunction with embodiment, the present invention is further described.

[0017] A production method of salt wood soy sauce adopts the following steps:

[0018] 1. Pretreatment of the leaves: take fresh leaves, remove impurities, clean them, put them into a refiner for crushing and beating, put them into a stainless steel tank, and then add 0.05% fiber of the washed leaves Sulfase, 0.06% protease, and 0.01% pectinase were combined for hydrolysis, and the combined hydrolysis temperature was 40°C, and the time was 40 minutes to make sarcocarpus leaf mud;

[0019] 2. Soybean meal pretreatment: Soybean meal is dedusted and impurity removed, put into a cooking pot, add 1.2 times the weight of soybean meal after cleaning, and water at 75°C, stir well, keep warm at 70°C for 15 minutes, and put it in a pressure tank. Adjust the pressure to 0.5MPa, and after 30 seconds, make the water content of soybean meal reach 60% by weight, and make soybean meal powder;

[0020]...

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PUM

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Abstract

The invention discloses a preparation method for rhus chinensis soy sauce. Rhus chinensis soy sauce is prepared by rhus chinensis leaves with heal-care ingredients through the steps of pre-processing, dosing, mixing, starter-propagating, fermenting, oil-spraying, canning, examining and the like. The product rhus chinensis soy sauce has the functions of converging and detoxifying, promoting production of body fluid and nourishing the lung, and lowering fire and reducing phlegm, is red brown in colour, clear in texture, thick in fragrance and mellow in taste. The production method provides a new product for the soy cause family, and simultaneously provides a new way for farmers in a mountain area to alleviate poverty and become prosperous.

Description

technical field [0001] The invention relates to a method for making soy sauce, in particular to a method for producing a nutritious soy sauce by adding soybean meal and wheat to the leaves of Salmonella with health-care ingredients. Background technique [0002] Saltwood is a deciduous shrub or tree plant in the Anacardaceae Saltwood family. It has been recorded in the "Shan Hai Jing" as early as "Shan Hai Jing", and it was first used as a medicine in "Supplement to Materia Medica". The whole body of the plant can be used as medicine. At present, the water decoction of Yanfumu is mostly used clinically for the treatment of coronary heart disease, angina pectoris, chest tightness, shortness of breath, lung abscess, chronic diarrhea in children, etc., with high efficiency and few side effects. Modern studies have confirmed that the leaves of Salmonella are rich in plant fiber, leaf protein, pectin, multivitamins and mineral elements. [0003] At present, people have begun to...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
Inventor 刘三保张旭
Owner 徐州市龙头山酿造有限公司
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