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Chinese milk vetch soy

A technology of milk vetch and soy sauce, applied in application, food preparation, food science, etc., to achieve the effect of reducing production cost, low price, and dark brown color

Active Publication Date: 2015-02-11
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] With the improvement of people's living standards, the demand for food with health value is increasing. Milk vetch has been deeply developed and made into health-care soy sauce, but there are no reports or products on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1, a kind of milk vetch soy sauce, adopts the following steps to make:

[0020] 1. Soybean meal pretreatment: Remove impurities from the soybean meal, put it into the cooking equipment, add water at a temperature of 80°C that is twice the weight of the cleaned soybean meal, stir well, keep it at 70°C for 20 minutes, and place it in a pressure vessel , adjust the pressure to 0.5MPa, and after 45 seconds, make the water content of soybean meal reach 65% by weight, and make soybean meal powder;

[0021] 2. Wheat pretreatment: After removing impurities, the wheat is put into the roasting equipment, and roasted at a temperature of 175°C for 15 minutes until the appearance is golden yellow. Fried wheat flour;

[0022] 3. Milk vetch pretreatment: take the fresh stems and leaves of milk vetch used in full-blooming vegetables, remove dead branches and impurities, cut into 3-5 cm long pieces, put them into a grinder and grind them into a pulp, and then add the pulp wi...

Embodiment 2

[0028] Embodiment 2, a kind of milk vetch soy sauce, adopts the following steps to make:

[0029] 1. Soybean meal pretreatment: Remove impurities from the soybean meal, put it into the cooking equipment, add 1.5 times the weight of the cleaned soybean meal and water at 90°C, stir well, keep it at 75°C for 10 minutes, and place it in a pressure vessel , adjust the pressure to 0.6MPa, and after 30 seconds, make the water content of soybean meal reach 60% by weight, and make soybean meal powder;

[0030] 2. Wheat pretreatment: After removing impurities, the wheat is put into the roasting equipment, and roasted at a temperature of 180°C for 10 minutes until the appearance is golden yellow. After cooling to room temperature, it is crushed with a crushing equipment equipped with a 40-mesh screen to produce Fried wheat flour;

[0031] 3. Milk vetch pretreatment: Take the fresh stems and leaves of milk vetch used in full-flowering vegetables, remove dead branches and impurities, cut ...

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PUM

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Abstract

The invention discloses Chinese milk vetch soy. Chinese milk vetch stems and leaves rich in proteins and health care ingredients are subjected to pre-treatment, proportioning, blending, starter making, fermentation, oil sprinkling and loading. The Chinese milk vetch soy has effects of clearing heat and removing toxins, dispelling wind and improving eyesight, and invigorating spleen and tonifying qi, has a dark brown color, a thick soy fragrance and a mellow taste. The Chinese milk vetch soy can improve soil fertility, reduce a fertilizer application amount, improve a yield and effects, improve an agroecological environment, and promote new rural construction.

Description

technical field [0001] The invention relates to a method for making soy sauce, in particular to a method for making a nutritious and health-care soy sauce by selecting milk vetch stems and leaves with health-care ingredients and adding wheat and soybean meal. Background technique [0002] Milk vetch, also known as astragalus, is an annual or perennial herb, also known as safflower, safflower, and safflower. "Dictionary of Traditional Chinese Medicine" contains: safflower, slightly sweet, pungent, flat, with heat-clearing and detoxifying, expelling wind and improving eyesight, cooling blood and stopping bleeding; it is mainly used for sore throat, wind-phlegm cough, red eyes and swelling, and thrombocytopenic purpura , boils, herpes zoster, hemorrhoids, traumatic bleeding. "National Chinese Herbal Medicine Compilation" contains: saffron, which can dispel wind and improve eyesight, invigorate the spleen and replenish qi, detoxify and relieve pain. [0003] The stems and leav...

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 汪盛明
Owner 好记食品酿造股份有限公司
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