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Silphium perfoliatum soy sauce

A technology of coniferous pine, vanilla and soy sauce, which is applied in application, food preparation, food science and other directions to achieve the effects of dark brown color, lower production cost and rich sauce flavor.

Active Publication Date: 2013-10-16
好记食品酿造股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] With the improvement of people's living standards, the demand for food with health care value is increasing. Utilizing the high protein characteristics of cypress pine herbs, cypress pine herbs are deeply developed and made into health-care soy sauce, which has not yet been reported and product launch

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1, a kind of pine herb soy sauce, adopts the following steps to make:

[0021] 1. Peanut shell pretreatment: Remove impurities from the peanut shell, crush it with a grinder equipped with a 60-mesh screen, add 65°C water with a weight of 75% of the peanut shell powder, stir well, soak for 2 hours, and then use a steamer to separate the water Steam for 2 hours, then spread to cool down to room temperature, and make cooked peanut shell powder;

[0022] 2. Pretreatment of cypress herb: take the dried cypress herb, remove impurities, cut into 2-3 cm long pieces, pulverize with a grinder equipped with a 60-mesh sieve, add dry cypress herb powder weighing 65 % of 65°C water, stirred evenly, soaked for 4 hours, then steamed in a steamer for 2 hours, and then cooled to room temperature to make cooked pine leaf powder;

[0023] 3. Ingredients: Take 80 kg of cooked peanut shell powder, 100 kg of cooked cypress herb powder, and 30 kg of water, mix well, and then add 0....

Embodiment 2

[0029] Embodiment 2, a kind of cypress herb soy sauce, adopts the following steps to make:

[0030] 1. Peanut shell pretreatment: Remove impurities from the peanut shell, crush it with a grinder equipped with a 60-mesh screen, add 70°C water with 70% weight of peanut shell powder, stir well, soak for 3 hours, and then use a steamer to separate the water Steam for 3 hours, then spread to air and cool down to room temperature to obtain cooked peanut shell powder;

[0031] 2. Pretreatment of cypress herb: take the dried cypress herb, remove impurities, cut into 2-3 cm long pieces, pulverize with a grinder equipped with a 60-mesh sieve, add dry cypress herb powder weighing 65 % of 70°C water, stirred evenly, soaked for 5 hours, steamed in a steamer for 3 hours, and then spread to cool to room temperature to obtain cooked pine herb powder;

[0032] 3. Platycodon grandiflorum pretreatment: take fresh platycodon grandiflorum, clean it, put it in a container, and grind it into a past...

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Abstract

The invention discloses a silphium perfoliatum soy sauce. The soy sauce is formed in a way that the silphium perfoliatum which is rich in protein and has health care ingredients is subjected to pre-processing, batching, inoculation, koji-making, fermentation, pressure filtration, canning and the like. The soy sauce has the efficacies of tonifying liver and spleen, boosting health and improving immunity, is dark brown, rich in fragrance, and mellow in flavor, and also has the fragrance of the silphium perfoliatum; the silphium perfoliatum which is low in cost and rich in protein is adopted as main raw material, rather than a traditional high-protein raw material, the manufacturing cost can be obviously reduced. The silphium perfoliatum soy sauce becomes a new member of soy sauce family, improves the agricultural efficiency, increases peasant's income, and also improves the agroecological environment.

Description

technical field [0001] The invention relates to a method for making soy sauce, in particular to a method for preparing a nutritious and health-care soy sauce by selecting cloverleaf herb with health-care ingredients, adding peanut shells and wheat flour. Background technique [0002] Cypress herb is a perennial herbaceous plant of Compositae, which has good nutritional content and higher protein yield per unit area than perennial legumes and corn. Stems and leaves are rich in protein, calcium, phosphorus, potassium, carotene and vitamins. According to the analysis and determination, the calcium content of dried cypress herb is 2.5%-3.22%, the phosphorus content is 0.28%-0.6%, the potassium content is 2%-2.8%, the carotene content is 4.26mg / kg, and the vitamin C content 52.3-52.8mg / kg, vitamin E content is 65mg / kg. Its protein contains 17 kinds of essential amino acids for humans and animals, especially the limiting amino acid lysine, which accounts for 5.58% of the protein ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
Inventor 汪永辉
Owner 好记食品酿造股份有限公司
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