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Sauce with tea flavor

A technology for soy sauce and flavor, which is applied in the field of preparation of tea flavor soy sauce and achieves the effects of enhancing aroma, improving nutrition and health care function, and having high vitamin content

Inactive Publication Date: 2013-04-03
LEE KUM KEE XIN HUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no domestic materials and reports about making soy sauce with tea

Method used

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  • Sauce with tea flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) According to the weight ratio of green tea: Puer tea: water = 1:1:20, soak the tea leaves for 1 hour, then boil them at 85° C. for 1 hour, then filter and squeeze to obtain the tea extract.

[0027] 2) Prepare 12% tea extract, 75% fermented soy sauce stock solution, 7% sugar, 3.8% salt, 1% caramel, 1% monosodium glutamate, 0.1% I+G, and 0.1% essence by weight, and then heat it at 100°C , boiled for 15 minutes, then filtered and filled to produce double tea light soy sauce with outstanding umami taste, sweetness and palatability, and rich tea flavor.

Embodiment 2

[0029] 1) According to the weight ratio of green tea extract: Pu'er tea extract: water = 1:1:30, the tea extract is dissolved and mixed with a mixer to obtain a tea mixture;

[0030] 2) Blend 10% of tea mixture, 80.6% of fermented soy sauce stock solution, 7% of sugar, 0.2% of salt, 1% of caramel, 1% of monosodium glutamate, 0.1% of I+G, and 0.1% of flavor according to the percentage by weight, and then prepare it at 100°C , boiled for 15 minutes, then filtered and filled to produce double tea light soy sauce with outstanding umami taste, sweetness and palatability, and rich tea flavor.

Embodiment 3

[0032] 1) According to the weight ratio of green tea: Puer tea: water = 1:1:20, soak in water for 1 hour, boil for 1 hour at 85 ° C, then filter and squeeze to obtain the tea extract;

[0033] 2) The soy sauce stock solution and the sugar color are prepared according to the ratio of 4:1 by weight, concentrated to a sugar content of 55 at a temperature of 60° C., and then sun-dried. After 45 days of sun-drying, the sugar content is 58 to obtain a soy sauce concentrate;

[0034] 3) Prepare 8% tea extract, 81% soy sauce concentrate, 5% sugar, 4.6% salt, 1.2% monosodium glutamate, 0.1% I+G, and 0.1% essence by weight, then cook at 100°C for 20 minutes , and then filtered and filled to produce a double-tea dark soy sauce with a unique flavor of tea, a rich sauce, and a thick shape.

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Abstract

The invention discloses a preparation method of sauce with tea flavor, comprising the following steps of: (1) selecting one or more kinds kind from green tea, Pu'er tea, oolong and black tea, soaking and boiling to obtain tea extract; and (2) mixing, boiling, filtering and filling the tea extract together with the concentrated and sun-cured sauce concentrated solution, flavoring agent and essence, to obtain dark soy sauce with tea flavor; or (3) mixing, boiling, filtering and filling the tea extract together with the fermented sauce stock solution, the flavoring agent and the essence to obtain the dark soy sauce with tea flavor. By adopting the preparation method of sauce with tea flavor, the tea extract with health care function is added to the original flavor of the common sauce, and the obtained sauce with tea flavor has the unique flavor of sauce, and the nutrition and health care function of the sauce are enhanced.

Description

technical field [0001] The invention relates to a method for preparing tea-flavored soy sauce, in particular to a method for preparing tea-flavored dark soy sauce (such as double-tea dark soy sauce) and tea-flavored light soy sauce (such as double-tea light soy sauce). Background technique [0002] Traditional brewed soy sauce is a liquid condiment with special color, aroma and taste made from soybeans / or defatted soybeans, wheat and / or bran as raw materials and fermented by microorganisms. At present, in order to improve the quality and flavor of soy sauce, a large number of various special flavor soy sauces have appeared in China, such as steamed fish soy sauce, seafood soy sauce, straw mushroom soy sauce, raw fish soy sauce, iron-fortified soy sauce, etc. However, there are no domestic materials and reports about making soy sauce with tea. In addition to its good aroma, tea is also rich in nutrients. It is a delicious and economical healthy drink. Tea has many effects on...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
Inventor 朱新贵梁姚顺吴汉国
Owner LEE KUM KEE XIN HUI FOOD
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