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Lentinula edodes soy sauce and preparation method thereof

A technology of soy sauce and shiitake mushroom, which is applied in the field of shiitake mushroom soy sauce and its preparation, can solve the problems of nutrition loss, shiitake mushroom flavor loss, long brewing cycle, etc., and achieve the effect of delicious taste, strong shiitake mushroom flavor and short brewing cycle

Inactive Publication Date: 2014-04-02
姜莉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are fewer varieties of soy sauce with health effects on the market today, and most of the mushroom soy sauce on the market is fermented, the brewing cycle is too long, and the original fragrance of the mushroom has been lost, and the nutrition will also be lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A mushroom soy sauce, in parts by weight, its components are: 890 parts of fresh mushrooms, 380 parts of dried ginger, 270 parts of fennel, 220 parts of Chinese prickly ash, 180 parts of aniseed, 180 parts of orange peel, 135 parts of cassia bark, edible antiseptic 90 parts of medicine, 35 parts of lysine, 35 parts of monosodium glutamate, 5500 parts of salt, 9500 parts of soybean water, 1,000,000 parts of warm water, and 300 parts of caramel.

[0021] The above-mentioned mushroom soy sauce is achieved through the following steps:

[0022] (1) Crushing and leaching: Wash 890 parts of fresh mushrooms to remove impurities and drain, crush them with a stainless steel machine, add 800,000 parts of warm water after crushing and soak for 5 hours, and stir once every 0.5 hours;

[0023] (2) Adjust the pH of the liquid to 4 with edible acid, then put it into a stainless steel pot and cook for 30 minutes;

[0024] (3) Concentrated ingredients: add 380 parts of dried ginger, 270...

Embodiment 2

[0030] A mushroom soy sauce, in parts by weight, its components are: 1100 parts of fresh mushrooms, 510 parts of dried ginger, 330 parts of fennel, 260 parts of Chinese prickly ash, 220 parts of aniseed, 220 parts of orange peel, 160 parts of cinnamon bark, edible antiseptic 110 parts of medicine, 60 parts of lysine, 60 parts of monosodium glutamate, 6000 parts of salt, 11500 parts of soybean water, 110000 parts of warm water, and 450 parts of caramel.

[0031] (1) Crushing and leaching: wash 1100 parts of fresh mushrooms to remove impurities and drain them, crush them with a stainless steel machine, add 850000 parts of warm water after crushing and soak for 5 hours, and stir once every 0.5 hours;

[0032] (2) Adjust the pH of the liquid to 4.5 with edible acid, then put it into a stainless steel pot and cook for 60 minutes;

[0033] (3) Concentrated ingredients: add 510 parts of dried ginger, 330 parts of cumin, 260 parts of Chinese prickly ash, 220 parts of aniseed, 220 part...

Embodiment 3

[0039] A mushroom soy sauce, in parts by weight, its components are: 950 parts of fresh mushrooms, 420 parts of dried ginger, 290 parts of fennel, 235 parts of Chinese prickly ash, 190 parts of aniseed, 190 parts of orange peel, 140 parts of cinnamon, edible antiseptic 95 parts of medicine, 45 parts of lysine, 40 parts of monosodium glutamate, 5700 parts of salt, 9800 parts of soybean water, 1030000 parts of warm water, and 350 parts of caramel.

[0040] (1) Breaking and leaching: Wash 950 parts of fresh mushrooms to remove impurities and drain them, crush them with a stainless steel machine, add 830000 parts of warm water after crushing and soak for 5 hours, and stir once every 0.5 hours;

[0041] (2) Adjust the pH of the liquid to 4.2 with edible acid, then put it into a stainless steel pot and cook for 40 minutes;

[0042] (3) Concentration of ingredients: add 420 parts of dried ginger, 290 parts of cumin, 235 parts of Chinese prickly ash, 190 parts of aniseed, 190 parts of...

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Abstract

The invention discloses a lentinula edodes soy sauce and a preparation method thereof. The lentinula edodes soy sauce consists of the following materials: fresh lentinula edodes, dried ginger, fennel, wild pepper, aniseed, orange peel, cinnamon, edible preservatives, lysine, monosodium glutamate, salt, bean soaking water, warm water and caramel. The preparation method comprises the following steps: crushing and leaching; regulating the PH value and heating; dosing and concentrating; mixing saline water; refining a finished product; sterilizing before filling; packaging and storing. The lentinula edodes soy sauce disclosed by the invention has characteristics of being thick in lentinula edodes flavor, capable of keeping original nutrition of the lentinula edodes, short in brewing period, high in product purity, high in benefit, rich in nutrition, delicious in taste, safe, reliable, and considerable in market prospect, and is healthcare condiment with relatively useful function; besides, the lentinula edodes soy sauce is nutritional and healthy, and suitable for people of all ages.

Description

technical field [0001] The invention belongs to the field of soy sauce processing, and in particular relates to mushroom soy sauce and a preparation method thereof. Background technique [0002] Shiitake mushrooms, also known as green mushrooms, winter mushrooms, flower mushrooms, Xiangxin, Xianggu, etc., are the fruiting bodies of the true mushrooms of the family Agaricaceae and are a precious species in edible fungi. Because of its thick meat, delicious taste and strong aroma, it is known as the "Queen of Mushrooms". Shiitake mushrooms are flat in nature and sweet in taste, and enter the liver and stomach meridians. Replenishing qi and invigorating deficiency, invigorating the spleen and nourishing the stomach, and treating acne poisoning. It is used for weak constitution, chronic illness, shortness of breath, fatigue, poor diet, frequent urination, acne, etc. It is a health food with both medicine and food. Shiitake mushrooms are rich in nutrition. Every 100g dry produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
CPCA23L33/00A23L27/50A23V2002/00
Inventor 姜莉
Owner 姜莉
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