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Cactus sauce and making method thereof

A technology of cactus and cactus juice, applied in the fields of cactus soy sauce and vinegar, to achieve the effect of long aftertaste, soft sour taste and simple production process

Inactive Publication Date: 2009-04-08
张振让 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there are no related reports about cactus soy sauce and vinegar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1 cactus soy sauce:

[0018] The production of cactus juice: pick 1000 kg of annual edible cactus slices without disease spots and grow hypertrophy, after cleaning, removing thorns and peeling, put 800 kg of cactus juice A into a juice extractor; filter cactus juice A through a filter, centrifuge Machine separation, removal of residues, and 660 kg of cactus juice B were obtained; the cactus juice B was sterilized in a high-temperature and high-pressure cooker, the sterilization temperature was 118 ° C, the sterilization time was 10 minutes, cooled to room temperature to make 650 kg of cactus juice, and put into -3~ -6°C low temperature storage for later use;

[0019] The production of cactus soy sauce: Weigh 1000 kg of secondary brewed soy sauce, inject it into a high-pressure distillation vessel and heat it to exhaust steam and concentrate it. Inject 160 kg of cactus juice into a high-pressure distillation vessel, stir evenly, heat up to 118°C, cook for 25 ...

Embodiment 2

[0021] Embodiment 2 cactus soy sauce:

[0022] The making of cactus juice: sterilization time 15 minutes, all the other are the same as embodiment 1.

[0023] The production of cactus soy sauce: Weigh 1000 kg of first-grade brewed soy sauce, pour it into a high-pressure distillation vessel to heat up to exhaust steam and concentrate, cook at a temperature of 95-105°C, cook and concentrate to 900 kg, and make concentrated soy sauce; pour 900 kg of concentrated soy sauce Inject 100 kg of cactus juice into a high-pressure distillation container, stir evenly, heat up to 118°C, cook for 20 minutes, cool to 36°C, fill, and store.

[0024] After testing, the sensory properties, physical and chemical indicators, ammonium salts, and hygiene indicators of the cactus soy sauce in this embodiment all meet the requirements of "GB18186-2000 Brewed Soy Sauce".

Embodiment 3

[0025] Embodiment 3 cactus soy sauce

[0026] The production of cactus juice: pick 500 kg of annual edible cactus slices without disease spots and grow hypertrophy, after cleaning, removing thorns and peeling, put them into a juicer to extract 395 kg of cactus juice A; filter the cactus juice A through a filter, centrifuge Machine separation, removal of residues, 335 kg of cactus juice B was obtained; the cactus juice B was sterilized in a high temperature and pressure cooker, the sterilization temperature was 118 ° C, the sterilization time was 10 minutes, cooled to normal temperature to make 330 kg of cactus juice, and 140 kg was weighed Stand-by, and store the rest in a low-temperature storage at -3 to -6°C for later use;

[0027] The production of cactus soy sauce: Weigh 1000 kg of super brewed soy sauce, pour it into a high-pressure distillation vessel to heat up to exhaust steam and concentrate, cook at a temperature of 95-105°C, cook and concentrate to 860 kg, and make ...

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Abstract

The present invention relates to a kind of cactus sauce or vinegar. It is made up by using (by wt%) 10-18% of cactus juice and 90-82% of concentrated sauce or vinegar through a certain preparation process. Said invention also provides the concrete steps of its preparation process.

Description

technical field [0001] The invention relates to condiments for cooking and dining in daily life, in particular cactus soy sauce and vinegar made from edible cactus and soy sauce or vinegar. Background technique [0002] Soy sauce and vinegar are condiments necessary for cooking meals in daily life. Cactus is a kind of vegetable, which contains various vitamins, amino acids, calcium, phosphorus, iron and other nutrients necessary for the human body. Its edible value is higher than that of meat and grain. and other herbal vegetables. It has the functions of promoting qi and blood circulation, clearing heat and detoxifying, invigorating the stomach and nourishing the spleen, lowering blood sugar, lowering blood pressure, lowering blood fat, anti-tumor, delaying aging, and enhancing immunity. With the improvement of people's living standards, nutritious, health-care and natural foods are becoming more and more popular. In recent years, the research and development of cactus ser...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L1/212C12J1/00A23L27/50A23L19/00
Inventor 张振让曹国正
Owner 张振让
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