Tricholoma matsutake soy sauce and preparation process thereof

A preparation process, matsutake technology, applied in food science, food preservation, food ingredients as anti-microbial preservation, etc., can solve the problems of additive sensitivity and adverse health

Pending Publication Date: 2021-08-20
柯杨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the soy sauces on the market contain additives such as pigments, freshness enhancers, and preservatives. Eating soy sauces containing additives for a long time is likely to have adverse effects on health, and some people are more sensitive to additives. The impact of soy sauce on these people's bodies will be more serious

Method used

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  • Tricholoma matsutake soy sauce and preparation process thereof
  • Tricholoma matsutake soy sauce and preparation process thereof
  • Tricholoma matsutake soy sauce and preparation process thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0068] This embodiment provides a kind of matsutake soy sauce, which is prepared by the following process:

[0069] Raw material processing: Soak soybeans and wheat in water for 3 hours, then drain the water, add matsutake, and cook for 5 hours; crush the cooked raw materials into pieces with a diameter of 1mm, and set aside; the weight of matsutake, wheat and soybeans The ratio is 1:1:5;

[0070] Fermentation into the vat: After cooling the crushed raw materials, spread them on the bamboo fence, put them into the fermentation room, and ferment them at 37°C for 10 days, then put water, salt and fermented raw materials into one layer of raw materials, one layer of salt , the order of adding water once is added alternately, and finally the salt is on the top layer, and then the upper cover is sealed for 70 days; wherein the weight ratio of the above-mentioned fermentation raw materials to the above-mentioned water is 1:1, and the amount of the above-mentioned salt is 10% of the ...

Embodiment 2

[0074] This embodiment provides a kind of matsutake soy sauce, which is prepared by the following process:

[0075] Raw material processing: Soak soybeans and wheat in water for 6 hours, then drain the water, add matsutake, and cook for 8 hours; crush the cooked raw materials into pieces with a diameter of 5mm, and set aside; the weight of matsutake, wheat and soybeans The ratio is 1:3:9;

[0076] Fermentation into the vat: After cooling the crushed raw materials, spread them on the bamboo fence, put them into the fermentation room, and ferment them at 45°C for 20 days, then put water, salt and fermented raw materials into one layer of raw materials, one layer of salt , the order of adding water once is added alternately, and finally the salt is on the top layer, and then the upper cover is sealed for 80 days; wherein the weight ratio of the above-mentioned fermentation raw materials to the above-mentioned water is 1:3, and the consumption of the above-mentioned salt is 20% of...

Embodiment 3

[0080] This embodiment provides a kind of matsutake soy sauce, which is prepared by the following process:

[0081] Raw material processing: Soak soybeans and wheat in water for 5 hours, then drain the water, add matsutake, and steam for 7 hours; crush the cooked raw materials into pieces with a diameter of no more than 5mm, and set aside; among them, matsutake, wheat and soybean The weight ratio is 1:2:8;

[0082] Fermentation into the vat: After cooling the crushed raw materials, spread them on the bamboo fence, put them into the fermentation room, and ferment them at 40°C for 15 days, then put water, salt and fermented raw materials into one layer of raw materials, one layer of salt , the order of adding water once is added alternately, and finally the salt is in the uppermost layer, and then the upper cover is sealed for 75 days; wherein the weight ratio of the above-mentioned fermentation raw materials to the above-mentioned water is 1:2, and the amount of the above-menti...

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Abstract

The invention provides a tricholoma matsutake soy sauce and a preparation process thereof, and relates to the field of a soy sauce. The invention provides the tricholoma matsutake soy sauce. The tricholoma matsutake soy sauce comprises a fermentation raw material, an antiseptic marinating material, salt and water, does not contain chemical additives, and is delicious in taste and rich in nutrition. Besides, the invention further provides the preparation process of the tricholoma matsutake soy sauce. The preparation process comprises the following steps: raw material treatment, fermentation in a jar, tedding extraction and preservative oil production, the process adopts an ancient brewing process, and the obtained soy sauce is delicious in taste and rich in nutrition.

Description

technical field [0001] The invention relates to the technical field of soy sauce, in particular to matsutake soy sauce and a preparation process thereof. Background technique [0002] Soy sauce is a traditional Chinese seasoning. It is a liquid condiment brewed from soybeans or defatted soybeans or black beans, wheat or bran, adding water and salt. It has a reddish-brown color and a unique sauce aroma. appetite. [0003] At present, most of the soy sauces on the market contain additives such as pigments, freshness enhancers, and preservatives. Eating soy sauces containing additives for a long time is likely to have adverse effects on health, and some people are more sensitive to additives. The impact of high-quality soy sauce on the bodies of these people will be even more serious. Contents of the invention [0004] The object of the present invention is to provide a kind of matsutake soy sauce, which does not contain chemical additives, and has delicious taste and rich ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L27/24A23L3/3472A23L33/10
CPCA23L27/50A23L27/24A23L3/3472A23L33/10A23V2002/00A23V2200/10A23V2200/16A23V2200/30
Inventor 柯杨
Owner 柯杨
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