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Rhizome phragmitis soy sauce processing method

A processing method and reed root technology are applied in the processing field of reed rhizome soy sauce, can solve the problems such as the reported product listing of reed rhizome making soy sauce has not been seen, and achieve the effects of bright color, simple production process and mellow temperament.

Inactive Publication Date: 2014-07-09
柴华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the production of soy sauce from reed root and the listing of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A processing method of reed rhizome soy sauce, which adopts the following steps:

[0016] A. Raw material preparation: select 10kg of mature reed rhizome, wash the reed rhizome, chop it and beat it with a crushing equipment, then add 6g of protease, 20g of cellulase and 4g of pectinase, and heat it at 35°C Combined hydrolysis for 60 minutes, filtered through 100 sieves to obtain reed root liquid and reed root dregs, through compound enzyme treatment, more nutrients from reed root can be separated;

[0017] B. Soybean pretreatment: put 10kg of soybeans into 20kg of water, soak for 20 hours, remove impurities, rinse and dry, put into cooking equipment and steam, take out and cool down;

[0018] C. Mixing and inoculation: Take 10kg of steamed soybeans, 2kg of reed root liquid, 1kg of bran, 1kg of salt, and 0.4kg of seed koji, and mix them well to make sauce unstrained spirits;

[0019] D. Fermentation: A three-stage fermentation method is adopted. The specific process is ...

Embodiment 2

[0024] A processing method of reed rhizome soy sauce adopts the following steps:

[0025] A. Raw material preparation: select 8kg of mature reed root and 2kg of mature burdock, wash the reed root and burdock, chop them and beat them with crushing equipment, then add 7g of protease, 25g of cellulase and 6g of pectin Enzymes, combined hydrolysis for 55 minutes at 38°C, filtered through a 110 sieve to obtain raw material liquid and raw material slag, through compound enzyme treatment, more nutrients can be separated out of raw materials;

[0026] B. Soybean pretreatment: put 10kg of soybeans into 25kg of water, soak for 22 hours, remove impurities, rinse and dry, put into cooking equipment and steam, take out and cool down;

[0027] C. Mixing and inoculation: take 10kg of steamed soybeans, 2.3kg of raw material liquid, 2kg of sorghum flour, 1.5kg of bran, 1.1kg of salt, and 0.5kg of seed koji, mix well and make sauce unstrained spirits;

[0028] D. Fermentation: A three-stage fe...

Embodiment 3

[0033] A processing method of reed rhizome soy sauce adopts the following steps:

[0034] A. Raw material preparation: select 7kg mature reed root, 2kg mature cistanche and 1kg kudzu root, wash reed root, cistanche and kudzu root, chop and beat with crushing equipment, then add 8g protease, 30g kudzu Cellulase and 8g of pectinase are combined to hydrolyze for 50 minutes at 40°C, and filtered through a 120 sieve to obtain raw material liquid and raw material slag. Through compound enzyme treatment, more nutrients can be separated from the raw material;

[0035] B. Soybean pretreatment: put 10kg of soybeans into 30kg of water, soak for 24 hours, remove impurities, rinse and dry, put into cooking equipment and steam, take out and cool down;

[0036] C. Mixing and inoculation: Take 10kg of steamed soybeans, 2.5kg of raw material liquid, 2kg of shiitake mushroom powder, 1.5kg of bran, 1.2kg of salt, 0.6kg of seed koji, 0.8kg of licorice powder, and 0.2kg of Antrodia camphorata powd...

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Abstract

The invention discloses a rhizome phragmitis soy sauce processing method. Rhizome phragmitis serves as a raw material, and the method comprises the following steps: performing raw material pretreatment, enzyme treatment and filtration; performing soybean pretreatment, mixing, inoculating, fermenting, pressing, filtering, sterilizing and packaging. The raw material residues obtained by performing raw material enzyme treatment and separation are added into soy sauce paste to be continuously fermented, the utilization rate of the raw materials is increased, the provided rhizome phragmitis soy sauce has the advantages of stable quality, wide edible range, simplicity in manufacturing process and simplicity in mastering, and the finished soy sauce is mellow in taste, delicious and palatable, bright in color and rich in nutrition and has the effects of clearing away heat and toxic materials and relieving restlessness and inducing diuresis.

Description

technical field [0001] The invention relates to a processing method of soy sauce, in particular to a processing method of reed root soy sauce. Background technique [0002] Reed root: It is the root of the perennial tall herbaceous reed of the genus Phragmites genus Poaceae, also known as reed root, reed root, etc. It is cold in nature and sweet in taste. Carbohydrate 51%, asparagine 0.1%. It also contains amino acids, fatty acids, sterols, tocopherols, and polyphenols such as caffeic acid and gentisic acid. It also contains 2,5-dimethoxy-p-benzoquinone, p-hydroxybenzaldehyde, syringaldehyde, coniferyl aldehyde, vanillic acid, ferulic acid, p-coumaric acid and dioxane lignin. The oxidative degradation products of the latter are guaiacol, eugenol and 4-hydroxyphenyl derivatives of phenylpropane. "Tianbao Materia Medica" records: "Clear heart and kidney, remove eye fog, dizziness, tinnitus, sores, night dreams, nocturnal emission." , vomiting due to stomach heat, cough due...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
CPCA23L27/50A23L33/10A23V2002/00
Inventor 柴华
Owner 柴华
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