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Wheat prepared sauce and its processing method

A technology of sauce and wheat, applied in the field of condiments, can solve the problems of poor quality of koji, lack of nutrition of products, difficulty in making koji from flour, etc., and achieve the effect of stable quality and simple and easy production method

Inactive Publication Date: 2006-02-08
杨奎元
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although the traditional sweet sauce has the incomparable advantages of soy sauce, such as strong sauce flavor, sweet, fresh, salty and sour taste, its production raw material is flour with bran removed, and bran is rich in crude fiber, vitamins, etc. necessary for human metabolism. Therefore, compared with the production of soy sauce, the production of sweet sauce also has significant deficiencies such as difficulty in making koji with flour, poor quality of koji, lack of nutrition in the product, and inconvenient use of the semi-solid product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Wheat soy sauce is made of the following raw materials in parts by weight: 1 wheat kernel, 1.0 water, 0.003 seed koji made from 3042 Aspergillus oryzae, 3.0 baume salt water.

[0022] The steps to make wheat soy sauce are as follows,

[0023] 1), put the wheat into the peeling machine, and peel it into wheat kernels;

[0024] 2) Mix wheat kernels and 50°C water in a steaming ball at a ratio of 1:1.0 to moisten the water evenly;

[0025] 3) After cooking with steam for 10 minutes under a pressure of 1 kg, it is quickly dispersed and cooled to 35°C;

[0026] 4), inoculate the seed koji, and put it into the room for 40 hours of ventilated koji making under the condition of 45°C;

[0027] 5) Add salt water at 50°C and 12 degrees Baume to the finished koji, mix well, make sauce grains into the pond, and ferment at 45°C for 45 days;

[0028] 6), use a press or leaching method to leach the stock solution of wheat soy sauce, and the stock solution is filtered through a filte...

Embodiment 2

[0032] Wheat soy sauce is made of the following raw materials in parts by weight: 1 wheat kernel, 0.8 water, 0.002 seed koji made from 3342 Aspergillus niger, 2.5 13 Baume salt water.

[0033] The method for making wheat soy sauce of the present invention is: the steps are as follows,

[0034] 1), put the wheat into the peeling machine, and peel it into wheat kernels;

[0035] 2) Mix the wheat kernels and 40°C water in the steaming ball at a ratio of 1:0.8 to moisten the water evenly;

[0036] 3) After cooking with steam for 5 minutes under a pressure of 1 kg, it is quickly dispersed and cooled to 30°C;

[0037] 4), inoculate the seed koji, and put it into the room for 36 hours of ventilated koji making under the condition of 40°C;

[0038] 5) Add salt water at 45°C and 13 Baume to the finished koji, mix well, make sauce grains into the pond, and ferment at 40°C for 30 days;

[0039] 6), use a press or leaching method to leach the stock solution of wheat soy sauce, and the ...

Embodiment 3

[0043] Wheat soy sauce is made of the following raw materials in parts by weight: 1 wheat kernel, 0.8 water, 0.003 seed koji made from 3042 Aspergillus oryzae, 2.5 14 Baume-degree salt water.

[0044] The method for making wheat soy sauce of the present invention is: the steps are as follows,

[0045] 1), put the wheat into the peeling machine, and peel it into wheat kernels;

[0046] 2) Mix the wheat kernels and 40°C water in the steaming ball at a ratio of 1:0.8 to moisten the water evenly;

[0047] 3) After cooking with steam for 8 minutes under a pressure of 1 kg, it is quickly dispersed and cooled to 30°C;

[0048] 4), inoculate the seed koji, and put it into the room for 38 hours of ventilated koji making under the condition of 40°C;

[0049] 5) Add salt water at 45 °C and 14 Baume to the finished koji, mix well, make sauce grains into the tank, and ferment at 40 °C for 40 days;

[0050] 6), use a press or leaching method to leach the stock solution of wheat soy sauce...

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Abstract

The invention discloses a wheat prepared sauce and its processing method, wherein the sauce is prepared from the following raw materials (by weight portion), wheat seeds 1, water 0.8-1.0, seed yeast 0.002-0.003, salty water 2.5-3.0. The preparing process comprises raw material mixing, moistening with water, boiling, making yeast, fermenting, squeezing, filtering, sterilizing and packaging.

Description

technical field [0001] The invention relates to condiments, in particular to a wheat soy sauce with excellent color, flavor, body, rich nutrition and convenience to use and a preparation method thereof. Background technique [0002] Condiments have a long history in my country and have a history of thousands of years. It is an important part of the splendid cultural heritage of the Chinese nation. Traditional condiments that are widely popular in the market, such as soy sauce and sweet sauce, all have certain limitations in terms of color, flavor, body, nutrition or use. Whether it is brewing soy sauce or preparing soy sauce, there are generally defects such as insufficient sauce flavor, adding preservatives (one of the carcinogens), and some even have serious problems such as dull color and thin body. In particular, the fatal defect of insufficient soy sauce flavor has caused the market sales of soy sauce to decline year by year, and the trend of sweet sauce replacing soy ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 杨奎元
Owner 杨奎元
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