Method for brewing nutritional safflower sauce

Abstract

The invention relates to a method for brewing nutritional safflower sauce. The nutritional safflower sauce comprises main materials and auxiliary materials, wherein the main materials contain the following components in parts by weight: 5-35 parts of safflower seed, 9-70 parts of defatted soybean, 10-40 parts of wheat and 4-30 parts of soybean or 5-30 parts of bran, and the auxiliary materials contain the following components in parts by weigh: 5-20 parts of table salt and 1-8 parts of safflower or safflower flock. A finished product is prepared by crushing, smoothing, evaporating, ventilating for fermenting, spraying oil, sterilizing at high temperature, clarifying, filtering and inspecting. The method comprises the following steps of: after evaporating at high temperature, fermenting byadopting strains As3.042 and As3.350 and controlling temperature to be 32-35 DEG C for 30-40 hours to form ferment; ventilating for fermenting for 100 days and carrying out low-salt solid state fermentation on the safflower seed and salt tolerant yeast at 40-50 DEG C; adding soaked safflower flock during high-temperature sterilization; and feeding a semi-finished product into a tank and naturallyfermenting for 60-70 days to obtain the safflower sauce. The invention embodies the inherent medical effect of the safflower in condiment by preparing and brewing, not only ensures that people can obtain more health care and nutrition when having the condiment but also has prevention and treatment effects on hypertension, angina, coronary heart disease, arteriosclerosis and old obesity.

Description

technical field [0001] The invention relates to the brewing of traditional soy sauce, especially adding natural medicinal plants, in particular to a brewing method of nutritional safflower soy sauce. Background technique [0002] Safflower is a traditional and precious medicinal plant. It has become a classic medicine for curing menstruation and blood circulation, reducing phlegm and relieving pain, because it is rich in 17 kinds of amino acids, which are more beneficial to health care and nutrition. The search information discloses: ①The application number is The patent 03112536.0 "A Production Method of Ganoderma Soy Sauce and Its Products" discloses the process of fermenting grains and adding Ganoderma lucidum liquid to obtain products. ②The patent application No. 200410055445.6 "Manufacturing Technology of Wolfberry Healthy Soy Sauce" discloses the process of adding wolfberry fresh juice in the fermentation process. ③The patent application No. 200610124187.1 "Cordyceps ...

AI Technical Summary

Problems solved by technology

③The patent application No. 200610124187.1 "Cordyceps Soy Sauce" discloses co-fermented products after ingredients, etc., but does not involve the brewing method of adding safflower; The quality of the flower causes the difference of safflower itself, which is bound to produce a difference when making soy sauce. This is entirely possible and has a scientific basis.

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