A kind of preparation method of privet health care soy sauce
A kind of technology of health-care soy sauce and preparation method, applied in the field of nutrition and health-care soy sauce
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Embodiment 1
[0023] Embodiment 1, a kind of preparation method of privet health care soy sauce adopts the following steps to make:
[0024] 1. Chestnut pretreatment: Shell the mature chestnuts, then crush them with a grinder equipped with a 60-mesh sieve, add wheat flour with 35% of the weight of the chestnuts after shelling, and steam for 2 hours in a steamer after stirring evenly. Let it cool down to room temperature to make cooked chestnut puree;
[0025] 2. Pretreatment of privet leaves: take fresh privet leaves with a leaf age of 10-25 days, clean them and crush them in a crushing equipment equipped with a 40-mesh screen, then pour them into a container, and add privet leaves weighing 70 % of soybean meal powder and an appropriate amount of water, after mixing evenly, steam in a steamer for 2.5 hours, then spread to cool to room temperature, and then spread to cool to room temperature to prepare ripe privet leaf puree;
[0026] 3. Ingredients: Take 60 kg of cooked chestnut puree, 80 ...
Embodiment 2
[0032] Embodiment 2, a kind of preparation method of privet health care soy sauce adopts the following steps to make:
[0033] 1. Chestnut pretreatment: Shell the mature chestnuts, then crush them with a grinder equipped with a 60-mesh sieve, add wheat flour that weighs 50% of the weight of the chestnuts after shelling, and steam them in a steamer for 3 hours after stirring evenly. Let it cool down to room temperature to make cooked chestnut puree;
[0034] 2. Pretreatment of privet leaves: take fresh privet leaves with a leaf age of 10-25 days, clean them and crush them in a crushing equipment equipped with a 40-mesh screen, then pour them into a container, and add privet leaves weighing 100 % soybean meal powder and an appropriate amount of water, after mixing evenly, steam in a steamer for 3 hours, then spread to cool to room temperature, and then spread to cool to room temperature to prepare ripe privet leaf puree;
[0035] 3. Malan pretreatment: take high-quality fresh M...
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