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Preparation method of Zongxiang flavor soy sauce

A technology of soy sauce and rice dumpling flavor, which is applied in the field of preparation of rice dumpling flavor soy sauce in the condiment industry, to achieve the effect of strong flavor, pleasant aroma and delicious taste

Active Publication Date: 2018-05-01
山东玉兔食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no domestic materials and reports about making soy sauce with zong leaves

Method used

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  • Preparation method of Zongxiang flavor soy sauce
  • Preparation method of Zongxiang flavor soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Such as figure 1 Shown, the preparation method of Zongxiang flavor soy sauce of the present invention, comprises the steps:

[0026] (1) Rinse the fresh zong leaves with clean water and put them on the indoor bamboo weaving to dry;

[0027] (2) Put the fermented soy sauce into the mixing tank, put the zong leaves and fermented soy sauce according to the mass fraction ratio of zong leaves: fermented soy sauce = 1:3, add cleaned and dried zong leaves to the fermented soy sauce, stir once a day, soak 3 days;

[0028] (3) After soaking, heat to 100°C, boil for 1 hour, and filter through gauze to obtain the stock solution of Zongxiang soy sauce;

[0029] (4) According to the mass fraction ratio, pump the Zongxiang soy sauce stock solution into the blending tank, and add yeast extract, white sugar and lemon juice into the blending tank to stir and mix evenly; The percentages are as follows:

[0030] Zongxiang soy sauce stock solution 94%,

[0031] Yeast Extract 2%,

[0...

Embodiment 2

[0036] Such as figure 1 Shown, the preparation method of Zongxiang flavor soy sauce of the present invention, comprises the steps:

[0037] (1) Rinse the fresh zong leaves with clean water and put them on the indoor bamboo weaving to dry;

[0038] (2) Put the fermented soy sauce into the mixing tank, put the zong leaves and fermented soy sauce according to the mass fraction ratio of zong leaves: fermented soy sauce = 1: 5, add cleaned and dried zong leaves to the fermented soy sauce, stir once a day, soak 7 days;

[0039] (3) After soaking, heat to 100°C, boil for 3 hours, and filter through gauze to obtain the stock solution of Zongxiang soy sauce;

[0040] (4) According to the mass fraction ratio, pump the Zongxiang soy sauce stock solution into the blending tank, and add yeast extract, white sugar and lemon juice into the blending tank to stir and mix evenly; The percentages are as follows:

[0041] Zongxiang soy sauce stock solution 97%,

[0042] Yeast Extract 0.6%, ...

Embodiment 3

[0047] Such as figure 1 Shown, the preparation method of Zongxiang flavor soy sauce of the present invention, comprises the steps:

[0048] (1) Rinse the fresh zong leaves with clean water and put them on the indoor bamboo weaving to dry;

[0049] (2) Put the fermented soy sauce into the mixing tank, put the zong leaves and fermented soy sauce according to the mass fraction ratio of zong leaves: fermented soy sauce = 1:4.2, add cleaned and dried zong leaves to the fermented soy sauce, stir once a day, soak 5 days;

[0050] (3) After soaking, heat to 100°C, boil for 1.8 hours, and filter through gauze to obtain the stock solution of Zongxiang soy sauce;

[0051] (4) According to the mass fraction ratio, pump the Zongxiang soy sauce stock solution into the blending tank, and add yeast extract, white sugar and lemon juice into the blending tank to stir and mix evenly; The percentages are as follows:

[0052] Zongxiang soy sauce stock solution 94.2%,

[0053] Yeast Extract 0....

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Abstract

The invention provides a preparing method of rice dumpling fragrance flavor saucer, belongs to the field of brewing processes, and particularly relates to a preparing method of rice dumpling fragrance flavor saucer in the seasoning industry. When a rice dumpling fragrance flavor saucer stock solution is made, firstly, soaking is performed at normal temperature, effective ingredients of reed leaves are slowly combined with saucer, flavor is thicker and better after boiling, the effective ingredients of the reed leaves are extracted and reserved to the maximum extent, and the rice dumpling fragrance flavor saucer smells fragrant and tastes palatable. According to the preparing method, the reed leaves are combined with the saucer, the rice dumpling fragrance flavor saucer is made, the saucer has unique flavor, and the nutrition characteristic and the health care function of the saucer are also enhanced.

Description

technical field [0001] The invention belongs to the field of brewing technology, and in particular relates to a method for preparing rice dumpling-flavored soy sauce in the condiment industry. Background technique [0002] Traditional brewed soy sauce is a liquid condiment with special color, aroma and taste made from soybeans / or defatted soybeans, wheat and / or bran as raw materials and fermented by microorganisms. At present, in order to improve the quality and flavor of soy sauce, a large number of various special flavor soy sauces have appeared in China, such as steamed fish soy sauce, seafood soy sauce, straw mushroom soy sauce, raw fish soy sauce, iron-fortified soy sauce, etc. Yet domestic do not have the information and the report about making soy sauce with Zongye. [0003] Zongzi is a festive food for the "Dragon Boat Festival". It was called "corner millet" and "tube rice dumpling" in ancient times. There are many varieties of zongzi leaves, generally made of cho...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50A23L33/00
CPCA23L27/50A23L33/00
Inventor 于金平姜浩禄朱立磊丁道升陈峰马小刚王新文
Owner 山东玉兔食品股份有限公司
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