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Tricholoma soybean sauce and preparation method thereof

A technology of soy sauce and mushroom, which is applied in the field of condiment soy sauce, which can solve the problems of volatile mushroom aroma, destruction of nutritional components, and low production rate of amino acid nitrogen, and achieve the effect of rich nutritional components, strong aroma and outstanding umami taste

Active Publication Date: 2016-01-06
四川清香园调味品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The existing mushroom soy sauce production technology, one is to use fresh mushrooms to make koji and ferment to produce soy sauce, but the technology is not yet mature, and there are problems such as difficulty in making koji and low production rate of amino acid nitrogen; another technology is to hydrolyze mushrooms with hydrochloric acid , and then add the hydrolyzate to the soy sauce to make mushroom soy sauce, but the aroma of the mushroom itself is easy to volatilize when hydrochloric acid is used to hydrolyze, the nutrients will be destroyed, and harmful substances may be produced, which will affect food safety

Method used

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  • Tricholoma soybean sauce and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0034] Mix 65kg of soybean meal, 15kg of wheat, and 20kg of bran evenly, add 65kg of water, cook at 120°C for 5 minutes, then quickly cool to about 40°C, add 0.3% of the total weight of the cooked raw materials Aspergillus oryzae seed koji, and stir evenly , and cultivated at 35°C for 40h. After the cultivation is over, add fermented grain saline which is 3 times the total weight of raw materials after cultivation to it. The salt content of fermented fermented saline is 20g / 100mL, the content of amino acid nitrogen is 0.3g / 100mL, and 5% of the total weight of raw materials after cultivation is added at the same time. The dry tricholoma and 3% spices were put into the fermentation tank for natural fermentation in the sun and night dew for 4 months. After the fermentation, add fermented grains brine whose weight was 1.5 times of the total weight of the fermented material. The content of amino acid nitrogen in the fermented grains brine was 0.3g / 100mL, with a salt content of 20g...

Embodiment 2

[0038] Mix 75kg of soybean meal, 10kg of wheat, and 15kg of bran evenly, add 75kg of water, cook at 130°C for 3 minutes, then quickly cool to 50°C, add 0.5% of the total weight of the cooked raw materials Aspergillus oryzae seed koji, stir evenly, Incubate at 30°C for 45h. After the cultivation is over, add fermented grain brine which is 2 times the total weight of raw materials after cultivation to it. The salt content of fermented fermented saline is 25g / 100mL, the content of amino acid nitrogen is 0.32g / 100mL, and 10% of the total weight of raw materials after cultivation is added at the same time The dry tricholoma and 4% spices were put into the fermentation tank for natural fermentation in the sun and night dew for 6 months. After the fermentation, add fermented grain brine whose weight was 2 times of the total weight of the fermented material. The amino acid nitrogen content of the fermented grain brine was 0.35g / 100mL, with a salt content of 16g / 100mL, soak for 36 hou...

Embodiment 3

[0042] Mix 70kg of soybean meal, 13kg of wheat, and 17kg of bran evenly, add 70kg of water, cook at 125°C for 4 minutes, then quickly cool to about 35°C, add 0.4% of the total weight of the cooked raw materials as Aspergillus oryzae seed koji, and stir evenly , and cultivated at 36°C for 36h. After the cultivation is over, add salt water mixed with fermented grains brine which is 3.5 times the total weight of the raw materials after cultivation, the salt content of the fermented fermented fermented brine is 16g / 100mL, the content of amino acid nitrogen is 0.31g / 100mL, and the total weight of raw materials after cultivation is added at the same time 7% dried Tricholoma tricholoma and 2% spices were put into the fermentation tank for natural fermentation in the sun and night dew for 6 months. After the fermentation, add fermented grains brine whose weight was 1 times of the total weight of the fermented material. The content of amino acid nitrogen in the fermented grains brine wa...

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Abstract

The invention discloses tricholoma soybean sauce and a preparation method thereof. The tricholoma soybean sauce is prepared from, by mass, 100 parts of high-salt liquid-state tricholoma soybean sauce crude oil, 0.1-1 part of yeast extract, 0.01-0.5 part of disodium 5'-ribonucleotide and 0.5-5 parts of white granulated sugar. The preparation method includes the steps that raw materials are fermented to prepare the high-salt liquid-state tricholoma soybean sauce crude oil first; then the yeast extract, the disodium 5'-ribonucleotide and the white granulated sugar are blended; at last, sterilizing and filling are carried out, and accordingly a finished tricholoma soybean sauce product is obtained. According to the tricholoma soybean sauce and the preparation method thereof, the defects that starter-making by fresh mushroom is difficult, and the production rate of amino acid nitrogen is low in the prior art are overcome; preparation is not limited by tricholoma harvesting seasons, and the prepared tricholoma soybean sauce is strong in fragrance, obvious in delicate flavor and more abundant in nutritional ingredient; besides, various spices are participated in fermentation, and thus the purposes of not adding monosidum glutamate and preservatives are achieved.

Description

technical field [0001] Embodiments of the present invention relate to seasoning soy sauce, and more specifically, embodiments of the present invention relate to a mushroom soy sauce and a preparation method thereof. Background technique [0002] A kind of wild mushroom of the white Agaric genus that grows in the north of the Great Wall and outside of Zhangjiakou. grow mushrooms. [0003] Tricholoma is known as the "King of Mushrooms". Different from ordinary mushrooms, Tricholoma has thick flesh, delicate meat, rich nutrition, strong fragrance, delicious taste and high nutritional value. Rich in trace element selenium, it is a good selenium supplement food, which can prevent the body from being damaged by peroxides, reduce the increase in blood pressure and blood viscosity caused by selenium deficiency, and improve human immunity. In addition, Tricholoma also contains a variety of antiviral ingredients, which can assist in the treatment of diseases caused by viruses. A lar...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/29
Inventor 薛建华杨莉王福中甘学锋许平刘刚谭檑李磊张建林
Owner 四川清香园调味品股份有限公司
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