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Nutritious soy sauce and preparation method thereof

A production method and soy sauce technology, which are applied in the field of condiment production, can solve the problems of single, single, and unsatisfactory nutrient elements, and achieve the effects of satisfying nutritional needs, simple production process, and balanced and comprehensive nutrition.

Inactive Publication Date: 2010-03-31
王彦民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most of the soy sauces sold on the market are based on soybeans, wheat, and bran, so that there are very few soy sauce varieties available for people to choose on the market, which are very single, and the special nutritional elements are also single
In addition, traditional soy sauce can only be used as a condiment in the diet, without other nutritional and health effects, and cannot satisfy the choices of different nutritional needs of different groups of people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The nutritional soy sauce is prepared from the following raw materials in parts by weight: peanut cake: soybean cake: bran=40:40:20.

[0013] The preparation method of described nutritional soy sauce is as follows:

[0014] a. Preparation of baked material: After steaming the above raw materials, let the material cool down to 25°C, then mix in seed koji, stir evenly, sieve through a fine sieve, spread out and put it into the baking room to keep the room temperature at 35°C, when the raw materials become lumps Turn it up and down from time to time, take out the baking material and mash it after five days;

[0015] b. Baking temperature fermentation: Put the above-mentioned baked materials into hot water according to the ratio of 1:1.5, stir well when it is cooled to 60°C, put it into a large vat, and put it into a drying room. The temperature during fermentation is 60°C. After keeping for five days, it is mixed with cold salt water of 18°C ​​Baume in a ratio of 1:2.

Embodiment 2

[0017] The nutritional soy sauce is prepared from the following raw materials in parts by weight: peanut cake: soybean cake: bran=30:30:10.

[0018] The preparation method of the described nutritious soy sauce is a. Preparation of baked material: after the above-mentioned raw materials are steamed thoroughly, the material is cooled down to 25° C., then mixed with seed koji, stirred evenly, sieved on a fine sieve, spread out and put into the baking room to keep The room temperature is 37°C, when the raw materials are turned upside down when they form a block, take out the roasted material and mash after five days;

[0019] b. Baking temperature fermentation: Put the above-mentioned baked materials into hot water according to the ratio of 1:1.5, stir well when it is cooled to 60°C, put it into a large vat, and put it into a drying room. The temperature during fermentation is at 80°C. After keeping for five days, it is mixed with cold salt water of 18°C ​​Baume at a ratio of 1:2....

Embodiment 3

[0021] The nutritional soy sauce is prepared from the following raw materials in parts by weight: peanut cake: soybean cake: bran=50:50:30.

[0022] The preparation method of described nutritious soy sauce is with embodiment 1.

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PUM

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Abstract

The invention relates to a preparation method of a seasoning, in particular to a soy sauce with rich nutrition and a preparation method thereof. The a soy sauce is prepared from the following raw materials in parts by weight: 30-50 parts of peanut cakes, 30-50 parts of soybean cakes and 10-30 parts of bran. The nutritious soy sauce has a scientific formula and a simple preparation technology, andthe peanut cakes are used in the formula to substitute a majority of hard-won soybean cakes to achieve more balanced and comprehensive nutrition. The invention not only introduces a new seasoning product in the soy sauce market, but also achieves the functions of nutrition and health protection, thereby satisfying the requirements of different human groups for nutrition in a greater limit.

Description

technical field [0001] The invention relates to a preparation method of seasoning, in particular to a nutritious soy sauce and a preparation method thereof. Background technique [0002] At present, most of the soy sauces sold on the market are based on soybeans, wheat, and bran, so that there are very few soy sauce varieties available for people to choose on the market, which are very single, and the special nutritional elements are also single. Traditional soy sauce can only be used as condiment in the living diet in addition, does not have other nutrition and health-care effect, can't satisfy the selection of different crowds to different nutritional needs. Contents of the invention [0003] The present invention proposes in view of the above-mentioned problems, and purpose is exactly to provide a kind of nutritious soy sauce with rich nutrition and high health care effect and its preparation method. [0004] In order to solve the above-mentioned technical problems, th...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/29A23L1/36A23L1/20A23L1/10A23L1/221A23L27/50A23L7/10A23L11/00A23L25/00A23L27/10A23L33/00
Inventor 王彦民
Owner 王彦民
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