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

Inactive Publication Date: 2016-04-13
孙洪斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no ginseng sauce condiment on the market

Method used

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Examples

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Effect test

preparation example Construction

[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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PUM

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Abstract

The invention relates to the food process field, and discloses application of ginseng in preparing a condiment as well as a ginseng sauce condiment and a preparation method of the ginseng sauce condiment. The preparation method of the ginseng sauce condiment comprises the following steps: cleaning and soaking soybeans, adding ginseng materials for continuously cooking after cooking for 1 hour under the normal pressure, cooling after cooking, adding flour or rice flour for uniformly mixing, inoculating distiller's yeast, cultivating into soybean leaven; then, entering a tank for fermenting to a temperature of 40 DEG C, adding saline water, preserving the heat and fermenting to obtain crude leaving; and adding the saline water, scattering fine salt on the surface, adding ginseng material again, preserving the heat and fermenting after uniformly mixing to obtain the ginseng sauce condiment. On the basis of improving a preparation process of sauce condiments, the ginseng component is reasonably mixed into the preparation process, so that the prepared sauce condiments with the ginseng flavor and nutrition greatly keeps active substances of the ginsengs, are very beneficial to human health, and are a breakthrough on ginseng edible methods, and therefore, utilization rate of the ginseng nutritional value is effectively improved.

Description

technical field [0001] The invention relates to the field of food technology, in particular to the application of ginseng, ginseng paste condiment and its preparation method. Background technique [0002] Ginseng is one of the well-known "Three Treasures of Northeast China". "Shen Nong's Materia Medica" records that ginseng has the effects of "replenishing the five internal organs, calming the spirit, calming the soul, relieving palpitations, eliminating evil spirits, improving eyesight and improving intelligence", and "long-term use makes light body and prolongs life". Li Shizhen also highly praised ginseng in "Compendium of Materia Medica", thinking that it can "cure all deficiencies in men and women". Ginsenoside is the main active ingredient of ginseng, which can be extracted and refined from the roots, stems and leaves of ginseng. The market consists of finished ginsenoside products, which are yellow-white or light yellow amorphous powder. Ginsenosides can significan...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L27/20A23L27/60A23L33/10A23L33/105
CPCA23L27/10A23L27/60A23L33/10A23L11/50
Inventor 孙威孙一嘉曹晶李昱龙孙洪斌
Owner 孙洪斌
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