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Production method of asiatic cornelian cherry fruit sauce

A production method and a technology for cornel, which are applied in the production field of cornus soy sauce, achieve the effects of wide edible surface, reddish-brown color and easy-to-master craftsmanship

Active Publication Date: 2013-05-08
好记食品酿造股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Since ancient times, people have had the habit of eating dogwood, but most of them are used as medicinal materials, or simply for rough processing. At present, there is no report of using dogwood as raw material to produce dogwood soy sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: adopt following process to produce with 10 kilograms of dogwood raw materials:

[0018] 1. Pretreatment of wheat and bran: Take 10 kg of wheat and 25 kg of bran, roast until there is a burnt aroma, cool to room temperature, and crush through an 80-mesh sieve;

[0019] 2. Cornus officinalis pretreatment: take fresh cornus officinalis and clean it in the cleaning equipment, weigh 10 kg, crush and beat with a pulverizer, and then add 5 grams of pectinase and 10 grams of cellulase for combined hydrolysis. Keep the temperature at 38-40°C for 40 minutes to make dogwood mud;

[0020] 3. Soybean pretreatment: Take 50 kg of soybeans, add 50 kg of water, soak for 12 hours at 38-40°C, steam in the post-cooking equipment for 0.5 hours, take it out and cool to 45°C;

[0021] 4. Inoculation: When the pretreated soybeans are cooled to 45°C, evenly mix in pretreated wheat, bran, and dogwood mud, and when the fermented grains are cooled to 30°C, then evenly mix in 2% rice...

Embodiment 2

[0026] Embodiment 2: adopt following process to produce with 20 kilograms of dogwood raw materials:

[0027] 1. Pretreatment of wheat and bran: Take 20 kg of wheat and 30 kg of bran, roast until there is a burnt aroma, cool to room temperature, and crush through a 100-mesh sieve;

[0028] 2. Cornus officinalis pretreatment: Take fresh cornus officinalis and clean it in the cleaning equipment, weigh 20 kg, crush and beat with a pulverizer, and then add 20 grams of pectinase and 30 grams of cellulase for joint hydrolysis, and keep the temperature during joint hydrolysis 38-40°C, the time is 60 minutes, and made into dogwood mud;

[0029] 3. Soybean pretreatment: Take 60 kg of soybeans, add 60 kg of water, soak for 8 hours at 42°C, steam for 1 hour in the post-cooking equipment, take it out and cool to 50°C;

[0030] 4. Inoculation: When the pretreated soybeans are cooled to 50°C, evenly mix in the pretreated wheat, bran, and dogwood mud, and when the fermented grains are coole...

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PUM

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Abstract

The invention discloses a production method of asiatic cornelian cherry fruit sauce is produced by using asiatic cornelian cherry fruits as a raw material through the steps of pretreating, inoculating, fermenting, spraying with oil, mixing, sterilizing, settling, inspecting and packing. In the production, multiple enzymes are adopted to be combined with the scheme for hydrolyzing the asiatic cornelian cherry fruits and fermenting with low salt, so that multiple nutrients in the asiatic cornelian cherry fruits can be adequately utilized and reserved; and the produced asiatic cornelian cherry fruit sauce has red color and delicious taste and is slightly sweet and in rich flavor, and has the advantages of rich nutrients, wide application range and easiness in controlling technique.

Description

technical field [0001] The invention relates to a production method of soy sauce, in particular to a method for producing nutritious and health-care soy sauce with dogwood as raw material. Background technique [0002] Soy sauce is a traditional condiment in China. It contains vitamins and minerals that can lower human cholesterol, reduce the incidence of cardiovascular diseases, and reduce the damage of free radicals to the human body. Adding a certain amount of soy sauce when cooking food can increase the aroma of the food, change the color of the food, and increase appetite. [0003] The plant Cornus officinalis is a deciduous shrub or small tree of the Cornaceae family. It is a commonly used and precious Chinese medicinal material in my country and has a long history of application. It has been favored by ancient medicine for its special effects such as strengthening and calming, strengthening yang but not helping fire, nourishing yin but not greasy, astringent but not ...

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 徐爱华余芳彭常安
Owner 好记食品酿造股份有限公司
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