Anti-cancer selenium-enriched soy sauce

Abstract

The invention discloses anti-cancer selenium-enriched soy sauce. In the anti-cancer selenium-enriched soy sauce, the amino acid nitrogen content is 0.70 to 0.75 g / 100ml; and the organic selenium content is 50 to 100 ug / kg. The anti-cancer selenium-enriched soy sauce is prepared by the following steps of inoculating aspergillus oryzae into raw materials comprising soybean and wheat to prepare yeast; adding saline into the yeast; fermenting; pouring oil in the completely fermented sauce paste; adding traditional Chinese medicine soup cooked by the organic selenium and a traditional Chinese composition to anti-cancer selenium-enriched soy sauce; or adding traditional Chinese medicine soup cooked by the traditional Chinese composition into the completely fermented sauce paste, inoculating salt-tolerance lactic acid bacteria and salt-tolerance saccharomycetes, performing secondary fermentation, pouring oil after the fermentation is finished, and adding the organic selenium to prepare the anti-cancer selenium-enriched soy sauce. The organic selenium and the traditional Chinese composition can enhance the anti-cancer effect; and the traditional composition has the effects of tonifying spleen, soothing the nerves, replenishing blood and tonifying qi.

Description

technical field

[0001] The invention relates to an anti-cancer selenium-enriched soy sauce, which belongs to the technical field of condiments. Background technique

[0002] Soy sauce is an important part of my country's characteristic food culture. It is evolved from soy sauce, also known as sauce, black bean sauce, etc. Soy sauce is mainly used for cooking or as an accompaniment to meals, and is an indispensable condiment in daily life.

[0003] The national standard for soy sauce before 2000 was brewed soy sauce, which was produced with grain as raw material through koji fermentation and other processes. According to different fermentation forms, it is divided into low-salt solid soy sauce, high-salt dilute soy sauce, salt-free solid soy sauce, etc. Regardless of low-salt solid or high-salt dilute soy sauce, as long as it is brewed with pure grains, it uses plant protein and carbohydrates as the main raw materials, and is fermented and hydrolyzed by microbial enzymes to...

Examples

Embodiment 1

[0023] Raw material ratio: soybean 700kg, wheat 300kg, astragalus 10kg, Codonopsis 5kg, Atractylodes macrocephala 1kg, Poria cocos 3kg, jujube 1kg, angelica 1kg, rehmannia glutinosa 1.5kg.

[0024] (1) Raw material handling

[0025] Wash the soybeans thoroughly, and then add water to soak for at least 4 hours (7-8 hours in spring and autumn, 4-5 hours in summer, 12-14 hours in winter); , steam the soybeans and put them out of the pot;

[0026] Wash the wheat and roast it until it smells like wheat and burnt yellow, then crush it;

[0027] Soak the traditional Chinese medicine composition in water, heat and boil for 20-40 minutes, and then take the soup;

[0028] (2) Vaccination

[0029] Cool the steamed soybeans and the roasted and crushed wheat to 40-45°C, mix them and inoculate them with Aspergillus oryzae 3.042, the inoculation amount is 0.3%;

[0030] (3) Koji making

[0031] After inoculation, culture in Quchi. During the cultivation process, maintain the product tem...

Embodiment 2

[0039] Raw material ratio: soybean 700kg, wheat 300kg, astragalus 10kg, Codonopsis 5kg, Atractylodes macrocephala 1kg, Poria cocos 3kg, jujube 1kg, angelica 1kg, rehmannia glutinosa 1.5kg.

[0040] (1) Raw material handling

[0041] Wash the soybeans thoroughly, and then add water to soak for at least 4 hours (7-8 hours in spring and autumn, 4-5 hours in summer, 12-14 hours in winter); , steam the soybeans and put them out of the pot;

[0042] Wash the wheat and roast it until it smells like wheat and burnt yellow, then crush it;

[0043] Soak the traditional Chinese medicine composition in water, heat and boil for 20-40 minutes, and then take the soup;

[0044] (2) Vaccination

[0045] Cool the steamed soybeans and the roasted and crushed wheat to 40-45°C, mix them and inoculate them with Aspergillus oryzae 3.042, the inoculation amount is 0.3%;

[0046] (3) Koji making

[0047] After inoculation, culture in Quchi. During the cultivation process, maintain the product tem...

technical field

[0001] The invention relates to an anti-cancer selenium-enriched soy sauce, which belongs to the technical field of condiments. Background technique

[0002] Soy sauce is an important part of my country's characteristic food culture. It is evolved from soy sauce, also known as sauce, black bean sauce, etc. Soy sauce is mainly used for cooking or as an accompaniment to meals, and is an indispensable condiment in daily life.

[0003] The national standard for soy sauce before 2000 was brewed soy sauce, which was produced with grain as raw material through koji fermentation and other processes. According to different fermentation forms, it is divided into low-salt solid soy sauce, high-salt dilute soy sauce, salt-free solid soy sauce, etc. Regardless of low-salt solid or high-salt dilute soy sauce, as long as it is brewed with pure grains, it uses plant protein and carbohydrates as the main raw materials, and is fermented and hydrolyzed by microbial enzymes to...

Examples

Embodiment 1

[0023] Raw material ratio: soybean 700kg, wheat 300kg, astragalus 10kg, Codonopsis 5kg, Atractylodes macrocephala 1kg, Poria cocos 3kg, jujube 1kg, angelica 1kg, rehmannia glutinosa 1.5kg.

[0024] (1) Raw material handling

[0025] Wash the soybeans thoroughly, and then add water to soak for at least 4 hours (7-8 hours in spring and autumn, 4-5 hours in summer, 12-14 hours in winter); , steam the soybeans and put them out of the pot;

[0026] Wash the wheat and roast it until it smells like wheat and burnt yellow, then crush it;

[0027] Soak the traditional Chinese medicine composition in water, heat and boil for 20-40 minutes, and then take the soup;

[0028] (2) Vaccination

[0029] Cool the steamed soybeans and the roasted and crushed wheat to 40-45°C, mix them and inoculate them with Aspergillus oryzae 3.042, the inoculation amount is 0.3%;

[0030] (3) Koji making

[0031] After inoculation, culture in Quchi. During the cultivation process, maintain the product tem...

Embodiment 2

[0039] Raw material ratio: soybean 700kg, wheat 300kg, astragalus 10kg, Codonopsis 5kg, Atractylodes macrocephala 1kg, Poria cocos 3kg, jujube 1kg, angelica 1kg, rehmannia glutinosa 1.5kg.

[0040] (1) Raw material handling

[0041] Wash the soybeans thoroughly, and then add water to soak for at least 4 hours (7-8 hours in spring and autumn, 4-5 hours in summer, 12-14 hours in winter); , steam the soybeans and put them out of the pot;

[0042] Wash the wheat and roast it until it smells like wheat and burnt yellow, then crush it;

[0043] Soak the traditional Chinese medicine composition in water, heat and boil for 20-40 minutes, and then take the soup;

[0044] (2) Vaccination

[0045] Cool the steamed soybeans and the roasted and crushed wheat to 40-45°C, mix them and inoculate them with Aspergillus oryzae 3.042, the inoculation amount is 0.3%;

[0046] (3) Koji making

[0047] After inoculation, culture in Quchi. During the cultivation process, maintain the product tem...