Method for brewing chestnut black rice sauce

A technology of black rice and chestnut, applied in food preparation, application, food science, etc., can solve the problems of brewing soy sauce with insufficient nutrients and health care functions, and few types of soy sauce, and achieve good-looking color, no toxic side effects, and purple-black color Effect

Inactive Publication Date: 2008-07-09
严利敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the problem that the traditional liquid soy sauce brewing method has fewer types of soy sauce due to single raw materials, and the nutritional co

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The composition ratio of main and auxiliary materials is: 20% chestnut without shell, 20% black rice, 40% soybean, 10% wheat, and 10% wheat bran.

[0026] Operating procedure process:

[0027] 1. The unshelled chestnuts, black rice, soybeans, and wheat are crushed and sieved separately, and the crushed unshelled chestnuts, soybeans, wheat and wheat bran are mixed evenly, and the mixed materials are mixed with 30% water for stirring. After mixing evenly Moisturizing, the time of moistening is limited to the penetration of the material, generally 30-60 minutes.

[0028] 2. Put the moistened material into the cooking container for cooking. The cooking time is related to the pressure during cooking. The cooking time is shorter if the pressure is high, generally 0.1-0.2MPa, and the pressure cooking time is about 10-20 minutes. 30-60 minutes (atmospheric pressure cooking time is generally 60-120 minutes, stewing 60-120 minutes).

[0029] 3. Discharge the steamed and stewed ...

Embodiment 2

[0037] The composition ratio of main and auxiliary materials is: 25% of chestnut without shell, 20% of black rice, 40% of soybean, 5% of wheat, and 10% of wheat bran.

[0038] The operating procedure process is the same as in Example 1.

Embodiment 3

[0040] The composition ratio of main and auxiliary materials is: 30% chestnut without shell, 15% black rice, 40% soybean, 5% wheat, and 10% wheat bran.

[0041] The operating procedure process is the same as in Example 1.

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PUM

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Abstract

The invention relates to the technology field of producing soy sauce which is made of the main raw materials of chestnut fruit, black rice, soybean, and the auxiliary raw material of wheat and bran, in particular to a brewing method of nutritive and healthy soy sauce and a brewing method of chestnut black rice soy sauce. The raw materials are: 10 percent to 70 percent of chestnut fruit, 10 percent to 50 percent of black rice, 10 percent to 50 percent of soybean, 5 percent to 30 percent of wheat and 5 percent to 30 percent of bran. The brewing method is the following steps: preparing the raw materials, blending and moistening, stewing, inoculating and koji making, preparing black rice syrup, fermenting, spraying-extraction fermentating, immersing and drenching oil, sterilizing, filtering and obtaining the finished soy sauce. In the invention, chestnuts, black rice and soybean are used as the main raw materials, which largely enriches the nutritive elements and medicinal function factors, thereby having the distinct nutritive effect and health care effect. Furthermore, the black rice is rich in anthocyan melanin which is of great medicinal value. The natural edible pigment replaces the artificial synthetic pigment such as caramel in the traditional brewing soy sauce method.

Description

Technical field: [0001] The invention relates to the technical field of soy sauce production in which chestnuts with shells, black rice and soybeans are used as main ingredients and wheat and wheat bran are used as auxiliary materials, in particular to a brewing method of nutritional and health-care soy sauce, in particular to a brewing method of chestnut black rice soy sauce. Background technique: [0002] Traditional liquid soy sauce generally uses soybeans, wheat, and bran as the main and auxiliary materials, adding water and a small amount of salt, and fermenting and brewing under the action of various enzymes secreted by various microorganisms through adding koji species. The existing defect is: the main raw material adopted is single, so that the nutrient element composition in the raw material of its proportioning is few, and the microelement functional factor is lacking. When other medicinal raw materials are used as the main raw materials, protein and starch are lac...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
Inventor 严利敏
Owner 严利敏
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