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A kind of antler health-care soy sauce and its preparation method

A technology of health-care soy sauce and velvet antler, which is applied in the field of condiments, can solve the problems of adding velvet velvet that have not been reported, and achieve the effects of enhancing human immunity, promoting children's growth and development, and delicious taste

Active Publication Date: 2019-01-04
INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the special value and curative effect of velvet antler, thousands of varieties have been developed with velvet velvet as the main raw material, but adding velvet velvet to condiments has not been reported yet.

Method used

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  • A kind of antler health-care soy sauce and its preparation method
  • A kind of antler health-care soy sauce and its preparation method
  • A kind of antler health-care soy sauce and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Get each raw material according to the following parts by weight: 41.2 parts of soybeans, 4.1 parts of bran, 4.1 parts of wheat flour, 37.0 parts of salt, 2.5 parts of antler, 4.9 parts of asparagus, 4.9 parts of Radix Ophiopogon japonicus, 1.2 parts of Schisandra chinensis;

[0044] Soak the soybeans, bran and wheat flour in water, the water consumption is 1.1 times of the total weight of the soybeans, bran and wheat flour, the soaking water temperature is 50-60°C, and the soaking time is 15 hours;

[0045] Then put it into a pressure cooker, pressurize to 0.1Mpa, and cook for 9 minutes to obtain steamed clinker;

[0046] Add the ingredients powder of velvet antler, asparagus, Ophiopogon japonicus and Schisandra chinensis with a particle size of 2-3mm to the steamed clinker, and then evenly break it into a mixture of 2-3mm;

[0047] Cool the mixture to 35°C and inoculate the koji. The seed koji is prepared from Aspergillus oryzae No. 3951 and Heiqu 1 with a weight rati...

Embodiment 2

[0054] Get each raw material according to the following parts by weight: 40.2 parts of soybeans, 4.0 parts of bran, 4.0 parts of wheat flour, 36.2 parts of salt, 2.8 parts of antler, 5.6 parts of Asparagus, 5.6 parts of Radix Ophiopogon, 1.4 parts of Schisandra;

[0055] Soak the soybeans, bran and wheat flour in water, the water consumption is 1.2 times the total weight of the soybeans, bran and wheat flour, the soaking water temperature is 65-70°C, and the soaking time is 12 hours;

[0056] Then put it into a pressure cooker, pressurize to 0.2Mpa, cook for 7 minutes, and obtain the steamed clinker;

[0057] Add velvet antler, asparagus, Ophiopogon japonicus and Schisandra chinensis ingredient powder with a particle size of 2-3mm into the steamed clinker, and then evenly break it into a mixture of 2-3mm;

[0058] Cool the mixture to 38°C and inoculate the koji. The seed koji is prepared from Aspergillus oryzae No. 3951 and Heiqu 1 with a weight ratio of 4:1. The inoculum amou...

Embodiment 3

[0065] The raw materials are obtained in the following parts by weight: 39.4 parts of soybeans, 3.9 parts of bran, 3.9 parts of wheat flour, 35.4 parts of salt, 3.1 parts of antler, 6.3 parts of asparagus, 6.3 parts of Radix Ophiopogon, and 1.6 parts of Schisandra chinensis.

[0066] Soaking soybeans, bran and wheat flour in water, the water consumption is 1.2 times of the total weight of soybeans, bran and wheat flour, the soaking water temperature is 75-80°C, and the soaking time is 10 hours;

[0067] Then put it into a pressure cooker, pressurize to 0.3Mpa, and cook for 5 minutes to obtain steamed clinker;

[0068] Add the ingredients powder of velvet antler, asparagus, Ophiopogon japonicus and Schisandra chinensis with a particle size of 2-3mm to the steamed clinker, and then evenly break it into a mixture of 2-3mm;

[0069] Cool the mixture to 40°C and inoculate the koji. The seed koji is prepared from Aspergillus oryzae No. 3951 and Heiqu 1 with a weight ratio of 4.2:1. ...

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Abstract

The invention relates to the field of condiments, in particular to antler health-care soy sauce and a preparation method thereof. Antler health-care soy sauce, which is mainly fermented from the following raw materials, in parts by weight, 38.5-41.2 parts of soybeans, 3.9-4.1 parts of bran, 3.9-4.1 parts of wheat flour, 2.5-3.5 parts of velvet antler, and 4.9-6.9 parts of asparagus , 4.9-6.9 parts of Ophiopogon japonicus, 1.2-1.7 parts of Schisandra chinensis, and 34.7-37.0 parts of table salt. The antler health-care soy sauce provided by the invention is made by selecting specific raw materials and fermenting them in a specific ratio. The prepared antler health-care soy sauce has a rich sauce, delicious taste, no peculiar smell, rich in amino acids and rare elements required by the human body, etc. Nutrient ingredients; it has health effects such as nourishing qi and blood, warming kidney and strengthening yang, promoting children's growth and development, enhancing human immunity, delaying human aging, etc. It is suitable for use in various cooking, mixing cold dishes, and stuffing.

Description

technical field [0001] The invention relates to the field of condiments, in particular to antler health-care soy sauce and a preparation method thereof. Background technique [0002] Antler contains active ingredients such as polypeptide protein, sex hormones, rich inorganic elements, amino acids, polyunsaturated fatty acids, vitamins, phospholipids, etc. It has the effects of strengthening the collapse of the belt, strengthening the brain and calming the nerves, enhancing human immunity, and delaying human aging; it can promote the return of cardiovascular and myocardial functions to normal, improve kidney function, replenish vitality, cure fatigue, replenish essence and blood, restore and promote energy and sexual function. Modern biological science and technology prove that velvet antler contains amino acid substances such as human hormones and insulin-like growth factors. Advanced health care products made of amino acids can increase the vitality of human cells, elimin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/324A23V2200/302
Inventor 金春爱金振毅王玉方崔松焕孙印石张宇肖家美何艳丽赵卉
Owner INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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