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Healthy soy sauce fumet

A technology for health-care soy sauce and raw juice, applied in application, food preparation, food science and other directions, can solve the problems of single soy sauce product, no specific nutrients, unable to meet market needs, etc., and achieve the effect of clear body, delicious and mellow taste

Active Publication Date: 2013-04-10
烟台欣和企业食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the soy sauce we use in our daily life is all produced by traditional fermentation process, that is, soybean and / or defatted soybean, wheat and / or bran are used as raw materials, and it is made by microbial fermentation with special color, aroma and taste. Liquid seasoning, this kind of soy sauce has a single product and does not have specific nutritional ingredients. Under the situation of diversified consumer demand, it cannot meet the needs of the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1) Preparation of materials:

[0016] Wash the shiitake mushrooms first, wash away the sediment and impurities, then put them into a container, and immerse the dried shiitake mushrooms in water with a tool. After the shiitake mushrooms are soaked, use the super powder equipment to crush the shiitake mushrooms into shiitake mushroom powder. The particles in the shiitake mushroom powder Size is 150 orders, obtains shiitake mushroom powder.

[0017] The soybeans are cleaned by cleaning equipment, and the cleaned soybeans are cooked by using a continuous cooking machine, the pressure is controlled at 0.05MP, the temperature is 120° C., and the holding time is 10 minutes.

[0018] Utilize the rotary continuous wheat frying machine to fry the wheat, the pressure is controlled at 0.01MP, the temperature is 430°C, the moisture of the fried wheat is controlled at 1%, and finally the wheat flour is crushed with a pulverizer, and the particle size is 80 meshes to obtain wheat flou...

Embodiment 2

[0028] 1) Preparation of materials:

[0029] Wash the shiitake mushrooms first, wash away the sediment and impurities, then put them into a container, and immerse the dried shiitake mushrooms in water with a tool. After the shiitake mushrooms are soaked, use the super powder equipment to crush the shiitake mushrooms into shiitake mushroom powder. The particles in the shiitake mushroom powder The size is 200 mesh, spare.

[0030] Clean the soybeans with cleaning equipment, cook the cleaned soybeans, use a continuous cooking machine, control the pressure to 0.07 MP, keep the temperature at 98° C. for 10 minutes, and set aside.

[0031] Utilize the rotary continuous wheat frying machine to fry the wheat, the pressure is controlled at 0.03MP, the temperature is 430°C, so that the moisture content of the fried wheat is controlled at 3%, and finally crushed with a pulverizer, the particle size is 40 mesh, and it is set aside.

[0032] 2) Koji making: mix the above-mentioned steamed...

Embodiment 3

[0040] 1) Preparation of materials:

[0041] Wash the shiitake mushrooms first, wash away the sediment and impurities, then put them into a container, and immerse the dried shiitake mushrooms in water with a tool. After the shiitake mushrooms are soaked, use the super powder equipment to crush the shiitake mushrooms into shiitake mushroom powder. The particles in the shiitake mushroom powder The size is 150 mesh, spare.

[0042] Clean the soybeans with cleaning equipment, cook the cleaned soybeans, use a continuous cooking machine, control the pressure to 0.05 MP, keep the temperature at 120° C. for 10 minutes, and set aside.

[0043] Use a rotary continuous wheat frying machine to fry the wheat, the pressure is controlled at 0.01MP, the temperature is 430°C, and the moisture content of the fried wheat is controlled at 3%, and finally crushed with a pulverizer, the particle size is 40 mesh, and it is used for later use.

[0044] 2) Koji making: the steamed soybeans, wheat flo...

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PUM

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Abstract

The invention discloses a healthy soy sauce fumet. The preparation raw materials of the healthy soy sauce fumet are the boiled soybean, mushroom powder and wheat flour; the weight proportion ratio thereof is (72-74) : (3-8) : (20-23). The raw materials are treated by the following steps: 1) adding Shanghai-brewing 3.042 Aspergillus oryzae and treating for 15-18h at 26-28 DEG C, then continuously ventilating for 30-35h at 30-33 DEG C, finally treating for 12-15h at 23-26 DEG C; during the period performing Aspergillus oryzae-turnover treatment for twice; 2) putting the materials treated by the step 1) in a fermentation tank, spraying salt water to the tank, the weight proportion ratio of the soybean, salt and water being (25-30):(14-17):(28-32); the fermentation temperature at earlier stage being 8-12 DEG C, the fermentation time being 1.5-2months, the fermentation temperature at the metaphase being 20-25 DEG C, the fermentation time being 1.5-2months, the fermentation temperature at the last stage being 30-33DEG C and the fermentation time being 1-1.5months; 3) squeezing the product from step 2) by using a squeezer, and obtaining the healthy soy sauce fumet. The healthy soy sauce fumet has bright radish brown and strong ester flavor and saucy flavor without other bad smell. The taste is delicious and mellow, and the liquid of the soy sauce fumet is clear.

Description

technical field [0001] The invention relates to a health-care soy sauce raw juice. Background technique [0002] Soy sauce is rich in amino acids, which can remove fishy smell, reconcile dishes, and increase appetite. Soy sauce, as a common condiment, has been on the table of thousands of households for a long time. In recent years, nutritionists in some countries have done specific research on people's edible soy sauce, and found that soy sauce has a unique anti-cancer and anti-cancer effect; Risk of vascular disease, can also slow down or even stop the growth of tumors and so on. [0003] Soy sauce occupies a very important position in people's daily life, and it will be more and more valued by people. However, the soy sauce we use in our daily life is all produced by traditional fermentation process, that is, soybean and / or defatted soybean, wheat and / or bran are used as raw materials, and it is made by microbial fermentation with special color, aroma and taste. Liquid...

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 孙德善
Owner 烟台欣和企业食品有限公司
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