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Oyster mushroom soy sauce and preparation method thereof

A technology for soy sauce and oyster mushrooms, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve problems such as decline

Inactive Publication Date: 2017-05-10
南京康凯生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the content of amino acids and ethyl acetate in soy sauce will decrease if it is left for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: get 250 parts of soy sauce, 25 parts of oyster mushrooms, 30 parts of astragalus, 20 parts of salvia miltiorrhiza, 15 parts of ebony plums, 17 parts of licorice, 8 parts of additives, and described additives include the following components by weight: 2-B 2 parts of base-3,5-dimethylpyrazine, 2 parts of sodium alginate, 4 parts of sodium chondroitin sulfate. weight of water, soak for 0.5h, decoct for 1 hour, filter, add 8 times the weight of medicinal materials to the dregs, decoct for 1 hour, filter out the medicinal liquid, combine the two decoctions, concentrate under reduced pressure to 60°C The density is 1.05, add ethanol to make the volume percentage of the alcohol content reach 75%, stir, stand still, filter, and the relative density of the filtrate is 1.25 when the filtrate is concentrated under reduced pressure to 65°C, and the ethanol is recovered to obtain a concentrated solution, which is then mixed with soy sauce and additives Mix, stir well ...

Embodiment 2

[0013] Embodiment 2: get 200 parts of soy sauce, 30 parts of oyster mushrooms, 20 parts of astragalus, 25 parts of salvia miltiorrhiza, 10 parts of black plum, 12 parts of licorice, and 7 parts of additives. The additives include the following components by weight: sodium alginate 3 parts, 4 parts of sodium chondroitin sulfate, the soy sauce is Haitian dark soy sauce, take oyster mushroom, astragalus root, salvia miltiorrhiza, black plum, licorice, add water 10 times the weight of the medicinal materials, soak for 0.5h, decoct for 1 hour, filter, and remove the dregs Then add water with 8 times the weight of the medicinal material, decoct for 1 hour, filter the medicinal liquid, combine the decoction liquid twice, concentrate under reduced pressure until the relative density is 1.05 at 60°C, add ethanol to make the volume percentage of the alcohol content reach 75%, Stir, stand still, filter, and concentrate the filtrate under reduced pressure to a relative density of 1.25 at 6...

Embodiment 3

[0014] Embodiment 3: get 250 parts of soy sauce, 25 parts of oyster mushrooms, 30 parts of astragalus, 20 parts of salvia miltiorrhiza, 15 parts of ebony plums, 17 parts of licorice, 6 parts of additives, and the additives include the following components by weight: 2-B 2 parts of base-3,5-dimethylpyrazine, 4 parts of sodium chondroitin sulfate, soy sauce is Haitian dark soy sauce, take oyster mushroom, astragalus, salvia miltiorrhiza, ebony, licorice, add water 10 times the weight of medicinal materials, soak 0.5 h, decoct for 1 hour, filter, add water with 8 times the weight of medicinal materials to the dregs, decoct for 1 hour, filter out the medicinal liquid, combine two decoction liquids, concentrate under reduced pressure until the relative density is 1.05 at 60°C, add ethanol Make the volume percentage of the alcohol content reach 75%, stir, stand still, filter, and the relative density of the filtrate is 1.25 when the filtrate is concentrated under reduced pressure to ...

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PUM

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Abstract

The invention provides an oyster mushroom soy sauce. The oyster mushroom soy sauce is characterized by being prepared from the following raw materials and additives in parts by weight: 200 to 300 parts of soy sauce, 18 to 30 parts of oyster mushroom, 20 to 40 parts of radix astragali seu hedysari, 18 to 25 parts of salvia miltiorrhiza, 10 to 20 parts of dark plum, 12 to 20 parts of liquorice root, and 6 to 15 parts of additive, wherein the additive comprises the following components in parts by weight: 1 to 4 parts of 2-ethyl-3,5-dimethylpyrazine, 2 to 4 parts of sodium alginate, and 3 to 7 parts of chondroitin sulphate sodium. The oyster mushroom soy sauce has the advantage that after placing, the contents of amino acid and acetic ether are higher.

Description

technical field [0001] The invention relates to oyster mushroom soy sauce and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Soy sauce is a traditional Chinese condiment. A liquid condiment brewed from beans, wheat, and bran. The color is reddish brown, with a unique sauce aroma, delicious taste, and helps to stimulate appetite. Soy sauce is evolved from soy sauce. As early as more than 3,000 years ago, there was a record of making soy sauce in the Zhou Dynasty of China. However, the invention of soy sauce brewing by the working people in ancient China was purely accidental. The condiment used by ancient Chinese emperors. The earliest soy sauce was marinated from fresh meat. It is similar to the production process of fish sauce today. Because of its excellent flavor, it gradually spread to the people. Later, it was found that soybeans have a similar flavor and are cheap. For the spread of food. In the early days, wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L31/00A23L33/10A23L33/105A23L29/00
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/208
Inventor 时贞平
Owner 南京康凯生物科技有限公司
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