Method for making burdock sauce

A production method and burdock technology are applied in the field of producing nutritional soy sauce, and achieve the effects of wide edible surface, bright color and simple production process

Active Publication Date: 2013-07-24
珠海天禾食品有限公司
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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 burdock, but most of them eat it directly. At present, there is no report of using burdock as raw material to produce burdock soy sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] Embodiment, a kind of preparation method of burdock soy sauce is characterized in that adopting the following steps:

[0018] 1. Pretreatment of burdock: Take fresh burdock root, clean it in cleaning equipment, and then crush and beat it with crushing equipment, then add 0.1% protease and 0.15% cellulase by weight of the cleaned burdock, and combine in an environment of 38°C Hydrolyzed for 45 minutes to make burdock puree;

[0019] 2. Soybean pretreatment: Take soybeans, add water 1-2 times the weight of soybeans, soak for 25 hours, remove impurities and shriveled grains, rinse and drain, steam in cooking equipment, take out and cool;

[0020] 3. Mixing and inoculation: Take 100 kg of steamed soybeans, 10 kg of burdock puree, 15 kg of wheat flour, 8 kg of salt, and 3 kg of seed koji, and mix them well to make sauce unstrained spirits;

[0021] 4. Fermentation: Put the soy sauce grains in the fermentation room and let them stand for fermentation. Control the temperature...

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PUM

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Abstract

The invention discloses a method for making burdock sauce. Burdock is used as a raw material; and the burdock sauce is prepared by the procedures of pretreatment, mixing, inoculation, fermentation, oil spray, preparation, sterilization, precipitation, inspection and packing. By adopting the scheme of multi-enzyme combined hydrolysis of the burdock and low-temperature sterilization, multiple nutritional substances in the burdock are fully utilized and kept; and the sauce serving as a carrier of the burdock nutrient has the advantages of wide eating range, stable eating quantity and simplicity in production technology. The finished burdock sauce is bright in color, rich in nutrition, mellow, delicious and palatable, and is suitable for daily eating and cooking.

Description

technical field [0001] The invention relates to a method for making soy sauce, in particular to a method for producing nutritious soy sauce with burdock as raw material. Background technique [0002] Burdock is an ancient medicinal and food vegetable in my country. Li Shizhen of the Ming Dynasty said that it "cuts the seedlings and washes them as vegetables, takes the roots and boils them, and exposes them to preserves. It is said that it is beneficial to people." Meridian, in addition to the five viscera bad qi"; "Famous Doctors" said it "long-term service light body and anti-aging." Song Su Song once described burdock in this way: "The leaves are as long as taro, and they are brown like grape cores, and the shell is as small and thorny as chestnut wood." Dr. Al Mindel, a world-renowned nutrition and health expert, described it in his "Anti-aging Holy Book": "The root of burdock is loved by people all over the world. It is a kind of food that can help the body maintain a go...

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 刘三保朱长丰
Owner 珠海天禾食品有限公司
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