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Method for making perilla cake seasoning sauce

The technology of perilla cake and preparation method is applied in the field of making sauce of perilla cake, can solve the problems of waste of resources, environment, pollution and the like, and achieve the effects of large economic benefit, improved nutritional value and good fermentation ability.

Active Publication Date: 2019-03-29
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Perilla cake is a by-product of perilla seed oil extraction, which is currently mainly used for feed production or directly discharged as waste, resulting in a great waste of resources and environmental pollution

Method used

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  • Method for making perilla cake seasoning sauce
  • Method for making perilla cake seasoning sauce
  • Method for making perilla cake seasoning sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A perilla cake seasoning sauce, the specific production steps are as follows:

[0032] (1) Crushing and soaking: crush the perilla cake with a pulverizer and sieve it with a 60-mesh filter sieve, take 5 kg of perilla cake, add 10 kg of water, and soak for 10 hours to obtain the wet base of perilla cake;

[0033] (2) Cooking: put the perilla cake wet base in a steamer, and steam at 100°C for 5 minutes;

[0034] (3) Inoculation: Take out the wet base of perilla cake steamed in step (2), and when the temperature drops to 40°C, add 0.5kg of flour that has been dry-steamed at 75°C for 20 minutes, and then insert 1% concentration of 10 8 CFU / ml seed solution is mixed to obtain a mixture;

[0035] (4) Fill the mixture after the inoculation in the step (3) into cans, place it at a temperature of 42° C. and ferment for 12 hours to obtain the finished seasoning sauce.

[0036] In this implementation, the seed solution described in step (3) is prepared in this way: the Bacillus ...

Embodiment 2

[0039] A perilla cake seasoning sauce, the specific production steps are as follows:

[0040] (1) Crushing and soaking: crush the perilla cake with a high-speed pulverizer and sieve it with a 60-mesh filter sieve, take 15kg of perilla cake, add 20kg of water, and soak for 12 hours to obtain the wet base of perilla cake;

[0041] (2) Cooking: put the perilla cake wet base in a steamer, and steam at 100°C for 10 minutes;

[0042] (3) Inoculation: Take out the steamed perilla cake wet base in step (2), and when the temperature drops to 40°C, add 1 kg of flour that has been dry-steamed at 75°C for 20 minutes, and then insert 2% of the concentration of 10 8 CFU / ml seed solution is mixed to obtain a mixture;

[0043] (4) Put the inoculated mixture in the step (3) into an altar, place it at a temperature of 37° C., and ferment for 72 hours to obtain the finished seasoning sauce.

[0044]In this implementation, the seed solution described in step (3) is prepared in this way: the Bac...

Embodiment 3

[0047] A perilla cake seasoning sauce, the specific production steps are as follows:

[0048] (1) Crushing and soaking: crush the perilla cake with a high-speed pulverizer and sieve it with a 60-mesh filter sieve, take 25kg of perilla cake, add 30kg of water, and soak for 14 hours to obtain the wet base of perilla cake;

[0049] (2) Cooking: put the perilla cake wet base in a steamer, and steam at 100°C for 20 minutes;

[0050] (3) Inoculation: Take out the steamed perilla cake wet base in step (2), and when the temperature drops to 40°C, add 5 kg of flour that has been dry-steamed at 75°C for 20 minutes, and then insert 5% of the concentration of 10 8 CFU / ml seed solution is mixed to obtain a mixture;

[0051] (4) Put the inoculated mixture in the step (3) into an altar, and ferment for 96 hours at a temperature of 32° C. to obtain the finished seasoning sauce.

[0052] In this implementation, the seed solution described in step (3) is prepared in this way: the Bacillus sub...

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Abstract

The invention discloses a method for making a perilla cake seasoning sauce. The method comprises the following steps: (1) pulverization and soaking: a perilla cake is smashed and sieved, and after soaking with water, a perilla cake wet basis is obtained; (2) boiling: the perilla cake is steamed and sterilized; (3) inoculation: the steamed perilla cake wet basis in step (2) is taken out, after thetemperature is lowered to 40 DEG C, flour is added, and then the seed liquid is introduced and uniformly mixed to obtain a mixture; and (4) the mixture obtained after the inoculation in the step (3) is fermented under certain conditions to obtain the seasoning sauce finished product. The method prepares the seasoning sauce with the perilla cake as the raw material, realizes the comprehensive utilization of resources, improves the added value of the perilla cake, and has good economic, social and ecological benefits. The prepared perilla seasoning sauce has unique taste and unique flavor, whichnot only has the characteristics of traditional sauce, but also improves the health value of the sauce; and provides more and better health food for the market.

Description

technical field [0001] The invention relates to a method for preparing seasoning sauce, in particular to a method for preparing perilla cake sauce. Background technique [0002] Perilla (Pefilla frutescens (L.) Britt), also known as Chisu, Red Su, Xiangsu, Suma, etc., belongs to the Labiatae family. Perilla is an annual herb plant. It is widely planted in my country and is a traditional medicinal and edible plant in my country. Perilla is rich in nutrients, and its stems and leaves contain protein, amino acids and trace elements necessary for the human body; in addition to rich in protein, perilla seeds are also rich in fat, and the oil yield can reach more than 45%, of which α-linolenic acid The content is as high as about 60%. α-linolenic acid is the precursor of docosahexaenoic acid (DHA), which can be converted into DHA in the human body; perilla is also rich in perillone, perillaldehyde and clove oil phenol and other components, so that it has a unique aroma. It is th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00A23L29/00
CPCA23L27/60A23L29/065A23L33/00A23V2002/00A23V2200/30
Inventor 胡萍
Owner GUIZHOU UNIV
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