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Black garlic sauce and preparation method thereof

A technology of soy sauce and black garlic, which is applied in the field of black garlic soy sauce and its preparation, can solve the problems of long processing time, low efficiency, and high energy consumption, and achieve the effects of short production cycle, high efficiency, and low energy consumption

Inactive Publication Date: 2013-04-17
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing time of this process is long, time-consuming, labor-intensive, low-efficiency, and large energy consumption are its shortcomings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Crush 1 kg of garlic cloves with a grinder and mash them into a paste, put them in a stainless steel cooking pot, add 25 times the amount of water, stir evenly, seal the pot cover, heat and boil for 1 hour on high heat, then use a low heat to make the pot The internal temperature is kept at 90-95°C. After 24 hours of heat preservation and fermentation, the fermentation mixture is poured out and filtered to obtain fermented black garlic juice, which is then condensed at 50-60°C to obtain 5 kg of black garlic concentrated juice, and then 1 kg of black garlic juice. The concentrated garlic juice is blended into 20 kilograms of existing soy sauce to obtain black garlic soy sauce.

Embodiment 2

[0028] Crush 1 kg of garlic cloves with a grinder and mash them into a paste, put them in a stainless steel cooking pot, add 25 times the amount of water, stir evenly, seal the pot cover, heat and boil on high heat for 1.5 hours, then use a low heat to make the pot The internal temperature is kept at 90-95°C. After 24 hours of heat preservation and fermentation, the fermentation mixture is poured out and filtered to obtain fermented black garlic juice, which is then condensed at 50-60°C to obtain 5 kg of black garlic concentrated juice, and then 1 kg of black garlic juice. The concentrated garlic juice is blended into 20 kilograms of existing soy sauce to obtain black garlic soy sauce.

[0029] The black garlic soy sauce prepared by the preparation method of the present invention has clear and transparent liquid without turbidity and suspended matter, and its sensory indicators, physical and chemical indicators, and hygienic indicators can all meet the national quality standard...

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PUM

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Abstract

The invention discloses a black garlic sauce and a preparation method thereof. The black garlic sauce is prepared by adding 25 times of water to mashed garlic paste, fermenting and concentrating to obtain a concentrated juice of black garlic, and blending with the existing soy sauce, wherein the blending ratio of the concentrated juice of black garlic to the soy sauce is 1: 20. According to the invention, the preparation process is simple and practicable, the production cycle is short, the energy consumption is low, the efficiency is high, and the mass production can be implemented to meet the health food needs of people. With adoption of the preparation method, the prepared black garlic sauce is clear and transparent, and free of turbid and suspended matters, can meet the national quality standard in sensory index, physical and chemical indexes, and hygienic index, and is superior to the national standard indexes in the indexes of amino acids and reducing sugars.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a black garlic soy sauce and a preparation method thereof. Background technique [0002] As a kind of cooking seasoning, soy sauce has a long history in my country and Southeast Asian countries, and it is also a major feature of edible seasoning in my country. Traditional seasonings are widely used and consumed in a large amount. At present, there are many kinds of soy sauce on the market. Brewed soy sauce and formulated soy sauce are the main parts of the market. Brewed soy sauce has a long history of production in my country and has a unique process. The main body is made of beans and wheat grains and fermented by microorganisms , it is rich in nutrition and delicious in taste, especially the development of bio-fermentation technology, so that the brewing industry of soy sauce presents an industry with rich characteristics, and the consumer market is increasing year by year. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
Inventor 张志年张奎昌
Owner 徐州绿之野生物食品有限公司
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