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Making process of functional brewed seasoning

A processing method and condiment technology, which is applied in the processing field of brewing condiments, can solve the problems of affecting and changing the traditional flavor of brewing condiments, and achieve the effects of increasing content, improving pharmacological efficacy, and ensuring consistency

Inactive Publication Date: 2008-08-13
张骏仁
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Using the method of directly mixing effective nutritional ingredients, although brewing condiments can have certain effective nutritional ingredients, the added effective nutritional ingredients do not belong to functional substances that can significantly regulate human physiological functions and organ functions
In addition, the method of directly mixing effective nutritional ingredients also has the defect of affecting or changing the traditional flavor of brewed condiments

Method used

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  • Making process of functional brewed seasoning

Examples

Experimental program
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Effect test

Embodiment 1

[0017] Embodiment 1 brews functional soy sauce:

[0018] (1) Preparation of broad-spectrum trace element hydrate: soak 1kg of Muyu stone in 5m 3 In the water, the container is equipped with an ultrasonic transducer, and the transducer is connected to a frequency conversion ultrasonic generator with an output power of 1KW. The ultrasonic frequency conversion range is 18-26KHZ, and the frequency conversion cycle is 1.5 minutes, with a total of 5 cycles, obtained Broad-spectrum trace element hydrate.

[0019] (2) Preparation of ganoderma seed koji: the preferred natural ganoderma strains were placed in a conical flask for expansion and cultivation for 8 hours. The triangular flask is provided with an electrode connected to the output end of the power amplifier of the saw-tooth wave intermittent signal generator. The frequency of the saw-tooth wave intermittent signal generator is 150KHZ, the work is 40 seconds and the interval is 30 seconds. The output voltage of the power ampli...

Embodiment 2

[0024] Embodiment 2 brews functional vinegar:

[0025] (1) Preparation of broad-spectrum trace element hydrate: soak 1kg of Muyu stone in 5m 3 In the water, the container is equipped with an ultrasonic transducer, and the transducer is connected to a variable frequency ultrasonic generator with an output power of 1KW. The ultrasonic frequency conversion range is 18-26KHZ, and the increment is 1KHZ. The frequency conversion cycle is 2 minutes, and there are 4 cycles in total. Broad-spectrum trace element hydrate.

[0026] (2) Preparation of ganoderma lucidum seed koji: the preferred artificially cultivated ganoderma lucidum strains were placed in a conical flask for expanded cultivation for 8 hours. There are electrodes connected to the output end of the power amplifier of the saw-tooth wave intermittent signal generator up and down in the triangular bottle. The frequency of the saw-tooth wave intermittent signal generator is 180KHZ. It works for 50 seconds and has an interval...

Embodiment 3

[0031] Embodiment 3 brews functional seasoning wine:

[0032] Steps (1) to (5) are the same as in Example 2, and the refined flavored wine finished product is obtained after distillation and blending.

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Abstract

The making process of brewed seasoning includes the following steps: preparing broad spectrum trace element hydrate; preparing glossy ganoderma yeast seed; preparing yeast; fermenting; obtaining coarse product; and refining. By means of frequency varying ultrasonic caviation and resonance effect, 26 kinds of trace elements are extracted from Muyushi stone to make the seasoning contain rich trace elements. The present invention constitutes controllable biological environment for the culture of glossy ganoderma strain. During the fermentation, electric field in specific frequency spectrum is applied to control the biochemical reaction mode and micro process, shorten the fermentation period, increase the content of aromatic matters and make the product mellow.

Description

technical field [0001] The invention relates to a processing method for brewed condiments. Background technique [0002] The highest goal of human health care is to improve immunity, prevent cancer, and resist aging. The medical community generally believes that broad-spectrum trace elements can systematically regulate human physiological functions, enhance organ functions, activate the metabolic cycle of human microsystems, and enhance the overall physical fitness of the human body. Call it "second source of life". The World Health Organization also announced in the 1980s that the synergistic effect of multiple trace elements is far greater than the sum of the functions of a few single trace elements. [0003] According to the information, there are more than 150 kinds of active ingredients in natural Ganoderma lucidum, known as the most health care products. Its basic active ingredients include polymer polysaccharides, amino acids, trace elements such as organic germanium...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22C12N1/14C12J1/00A23L27/00
Inventor 张骏仁杨卫红
Owner 张骏仁
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