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Maitake soy sauce, maitake particle soy sauce and preparation methods of maitake soy sauce and maitake particle soy sauce

A technology of maitake and soy sauce, applied in the field of maitake granule soy sauce and its preparation, and the field of maitake soy sauce, which can solve the problems of easy moisture absorption, waste of resources, and difficulty in instant dissolution, etc., to improve the oil yield of sauce fermented grains, improve production technology, and improve The effect of production efficiency

Inactive Publication Date: 2021-11-19
刘随记
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Publication number CN103494156A discloses a processing method of frondosa frondosa soy sauce. The frondosa frondosa and water are co-heated, filtered to obtain the frondosa frondosa extract, and the frondosa frondosa extract is mixed with ordinary soy sauce to obtain frondosa frondosa soy sauce. The method is simple, and the filter residue of Grifola frondosa has not been effectively utilized, resulting in waste of resources
[0005] At present, the powdery soy sauce on the market generally has the problems of easy moisture absorption, moisture regain, agglomeration, and difficulty in instant dissolution. Publication number CN1070691C adds glucose structure protection agent and modified starch as thickener, and uses spray drying to form powdery soy sauce, which is easy to produce Coking problem, destroying the nutritional content of soy sauce

Method used

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  • Maitake soy sauce, maitake particle soy sauce and preparation methods of maitake soy sauce and maitake particle soy sauce
  • Maitake soy sauce, maitake particle soy sauce and preparation methods of maitake soy sauce and maitake particle soy sauce
  • Maitake soy sauce, maitake particle soy sauce and preparation methods of maitake soy sauce and maitake particle soy sauce

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Comparison scheme
Effect test

Embodiment 1

[0047] A kind of maitake soy sauce is characterized in that the proportioning is carried out according to the following weight percentages: 60% of maitake, 30% of soybean and 10% of wheat bran.

[0048] A preparation method of maitake soy sauce, comprising the following steps:

[0049] S1, pretreatment, first cut the maitake mushroom into pieces to obtain maitake granules, then fry the maitake granules, soybeans, and wheat bran separately, and pulverize the fried maitake granules, soybeans, and wheat bran respectively to obtain small particles shape;

[0050] 1) Stir-frying of raw materials, use a mushroom cutter to cut the maitake into 2cm small pieces to obtain maitake granules, then use an air dryer to dry the water to below 30%, and finally move the maitake granules into the rotating frying pan Stir-frying in the material machine, the frying time is 30 minutes, the frying temperature is 70°C, the moisture content of the fried maitake granules is 13%, the color is yellowis...

Embodiment 2

[0079] A kind of maitake soy sauce is characterized in that the proportioning is carried out according to the following weight percentages: 50% of maitake, 45% of soybean and 5% of wheat bran.

[0080] A preparation method of maitake soy sauce, comprising the following steps:

[0081] S1, pretreatment, first cut the maitake mushroom into pieces to obtain maitake granules, then fry the maitake granules, soybeans, and wheat bran separately, and pulverize the fried maitake granules, soybeans, and wheat bran respectively to obtain small particles shape;

[0082]1) Stir-frying of raw materials, use a mushroom cutter to cut the maitake into 3cm small pieces to obtain maitake particles, then use an air dryer to dry the water to below 30%, and finally move the maitake particles into the rotating frying pan Stir-fried in the material machine, the frying time is 25 minutes, the frying temperature is 65°C, the moisture content of the fried maitake granules is 13%, the color is yellowish...

Embodiment 3

[0111] A kind of maitake soy sauce is characterized in that the proportioning is carried out according to the following percentages by weight: 40% of maitake, 35% of soybean and 25% of wheat bran.

[0112] A preparation method of maitake soy sauce, comprising the following steps:

[0113] S1, pretreatment, first cut the maitake mushroom into pieces to obtain maitake granules, then fry the maitake granules, soybeans, and wheat bran separately, and pulverize the fried maitake granules, soybeans, and wheat bran respectively to obtain small particles shape;

[0114] 1) Stir-frying of raw materials, use a mushroom cutter to cut the maitake into 2cm small pieces to obtain maitake granules, then use an air dryer to dry the water to below 30%, and finally move the maitake granules into the rotating frying pan Stir-fried in the material machine, the frying time is 20 minutes, the frying temperature is 65°C, the moisture content of the fried maitake granules is 13%, the color is yellow...

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Abstract

The invention relates to the technical field of soy sauce, in particular to maitake soy sauce, maitake particle soy sauce and preparation methods of the maitake soy sauce and maitake particle soy sauce. According to the method, maitake is mainly used as a main material, soybeans and wheat bran are added, and the maitake soy sauce with special rich mushroom fragrance is produced through the technical processes of raw material pretreatment, koji forming, low-salt solid-state fermentation, centrifugal separation for oil extraction and the like. In order to enable the maitake soy sauce to be safely and healthily eaten, the maitake liquid soy sauce is processed into particle solid soy sauce through a low-temperature vacuum belt type drying technology. The particle soy sauce is prepared by taking cured maitake soy sauce as a main raw material, adding auxiliary materials such as fermented maitake powder and fermented soy sauce mash powder, and then performing aroma enhancement, color modulation, blending, concentration, drying, granulation and the like. The seasoning and color mixing effects are good, and the particle soy sauce is widely applied to the field of food additives for barbecuing, cold mixing and cooking processing.

Description

technical field [0001] The invention relates to the technical field of soy sauce, in particular to maitake soy sauce, maitake granular soy sauce and a preparation method thereof. Background technique [0002] Maitake is also known as chestnut mushroom, maitake mushroom, and the mushroom is crisp and tender. Analysis and testing by the quality inspection department of the Ministry of Agriculture: every 100 grams of maitake mushrooms contains 32 grams of protein, 19 grams of 18 kinds of amino acids, 1.9 grams of fat, 11 grams of crude fiber, 48 grams of carbohydrates, potassium, Phosphorus, iron, zinc, calcium, selenium, copper, polysaccharides, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C and other nutrients. [0003] Soy sauce is the most commonly used condiment, and is one of the indispensable condiments in people's daily life. The main nutritional components of traditional soy sauce are amino acids and sugars. The types of nutritional components ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
Inventor 刘随记
Owner 刘随记
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