Application of ginseng and ginseng paste condiment and preparation method thereof
A technology for condiments and ginseng, which is applied to the application of ginseng, ginseng sauce condiments and their preparation fields, and achieves the effects of good sleep quality, ruddy color and retention of nutrients
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[0035] With reference to the preparation method of the present invention, after obtaining the ginseng paste seasoning, it can be subjected to post-processing procedures such as grinding and sieving according to actual needs, which is a well-known method in the art to improve the appearance of the product. The traditional sauce condiments can also be made into noodle sauce, miso sauce or yellow sauce, and on this basis, adding some vegetables, peppers, shrimps, etc. can easily make other sauce condiments.
[0036] In addition, in order to change the taste of the ginseng paste condiments, those skilled in the art may optionally add ginsenosides such as capsicum, pepper, sesame, white sugar, ginger, grass fruit, pepper, white wine, glucose, etc. Seasoning substances such as acid zinc, the amount can be adjusted according to taste.
[0037] At the same time, the ginseng of the present invention can be applied to fermented bean curd, rice wine, soy sauce, vinegar, tempeh, Western-s...
Embodiment 1
[0043] Embodiment 1: Preparation of ginseng paste seasoning according to the present invention
[0044]After 100kg of soybeans are cleaned, add 230kg of water, that is, the mass ratio of soybeans to water is 1:2.3, and soak (3h-4h in summer, 5h-6h in winter. You can use warm water, as long as the soybeans absorb enough water, squeeze them into two halves with your hands. ), add 8kg of ginseng powder after cooking at atmospheric pressure for 1h (ginseng powder is about 0.24kg in terms of total ginseng saponin content, and the mass ratio of soybean is 3:1250), continue cooking for 2h, cool to 80°C-85°C after cooking, add 40kg of flour, that is, the mass ratio of soybeans to flour is 10:4, mixed evenly, inoculated with 0.056kg of commercially available koji essence, that is, the mass ratio of soybeans to koji essence is 12500:7, cultivated at 30°C for 30 hours to obtain soybean koji;
[0045] Soybean koji is fermented in tanks until the temperature is 40°C, and 140kg of brine wit...
Embodiment 2
[0047] Embodiment 2: Preparation of ginseng paste seasoning according to the present invention
[0048] After 100kg of soybeans are cleaned, add 200kg of water, that is, the mass ratio of soybeans to water is 1:2, and soak (3h~4h in summer, 5h~6h in winter. You can use warm water, as long as the soybeans absorb enough water, squeeze them into two halves with your hands. ), cook at atmospheric pressure for 1 hour, add ginseng juice (the mass ratio of ginseng juice to soybean is 3:1250 in terms of total ginsenoside content), continue cooking for 3 hours, cool to 80°C-85°C after cooking, add 30kg of rice flour, that is, soybean and The mass ratio of rice flour is 10:3, mixed evenly, inoculated with 0.056kg of commercially available koji essence, that is, the mass ratio of soybeans and koji essence is 12500:7, cultivated at 36°C for 40 hours to obtain soybean koji;
[0049] Soybean koji is fermented in tanks until the temperature is 40°C, and 140kg of brine with a temperature of 6...
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