Production method of Tujia soy

A production method and technology for soy sauce, applied in the fields of application, food preparation, food science, etc., can solve the problem of not finding soy sauce, etc., and achieve the effects of promoting appetite, fresh and long-lasting soy sauce, and delicious and mellow taste.

Inactive Publication Date: 2014-08-13
CHONGQING SUXI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many kinds of soy sauce, but there is no soy sauce produced with distiller's grains and Tujia spices as the main raw materials, especially the soy sauce produced with Tujia special wine distiller's grains as the main raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take Tujia Zajiu distiller's grains, crush them, and then soak them in water for 3 days to make them fully absorb water. Stew in water for 90 minutes, and obtain distiller's grain steamed material after filtration. Take the Tujia spices, wash them, add 3 times the weight of water and soak them for 24 hours, then take them out and steam them for 150 minutes, and beat them with a pulverizer to get the Tujia spices mud; among them, the Tujia spices are 8 parts of fragrant leaves, 8 parts of wood ginger, and 7 parts of Angelica dahurica. A mixture of 7 parts of ginger, 6 parts of star anise, 5 parts of Cao Guo, 5 parts of Zanthoxylum bungeanum, 5 parts of three Nye, 3 parts of clove, 1 part of cumin, and 1 part of cumin. Then stir-fry the wheat until it has a burnt aroma, add caramel pigment, continue to stir-fry for 60 seconds, cool to room temperature, and then pulverize through a 80-100 mesh sieve to obtain fried wheat powder. Take soybeans and add them to 7 times the w...

Embodiment 2

[0021] Take Tujia Zajiu distiller's grains, crush them, and soak them in water for 4 days to make them fully absorb water. The amount of water added is 67.5% of the weight of the distiller's grains; then steam the soaked distiller's grains for 240 minutes, and then put the steamed distiller's grains into 3.5 times the weight of the distiller's grains Stew in water for 105 minutes, and obtain distiller's grain steamed material after filtration. Take the Tujia spices, wash them, add 4 times the weight of water and soak them for 24 hours, then take them out and steam them for 150 minutes, and beat them with a pulverizer to get the Tujia spices mud; among them, the Tujia spices are 8.5 parts of fragrant leaves, 8.5 parts of wood ginger, and 7.5 parts of Angelica dahurica. 7.5 parts of ginger, 6.5 parts of star anise, 5.5 parts of grass fruit, 5.5 parts of Zanthoxylum bungeanum, 5.5 parts of three Nye, 3.5 parts of clove, 1.5 parts of cumin, and 1.5 parts of cumin. Stir-fry the whe...

Embodiment 3

[0024] Take Tujia Zajiu distiller's grains, crush them, and soak them in water for 5 days to make them fully absorb water. Stew in water for 120 minutes, and obtain distiller's grain steamed material after filtration. Wash 500kg of Tujia spices, add 5 times the weight of water and soak for 24 hours, then take out and steam for 150 minutes, and then use a pulverizer to beat to obtain Tujia spice mud; among them, Tujia spices are 9 parts of fragrant leaves, 9 parts of wood ginger, and 8 parts of Angelica dahurica , 8 parts of ginger, 7 parts of star anise, 6 parts of grass fruit, 6 parts of Zanthoxylum bungeanum, 6 parts of three Nye, 4 parts of clove, 2 parts of cumin, and 2 parts of cumin. Stir-fry the wheat until it has a burnt aroma, add caramel pigment, continue to stir-fry for 60 seconds, cool to room temperature, and then pulverize through a 80-100 mesh sieve to obtain fried wheat powder. Take soybeans and add them to 12 times the weight of clear water, soak them at room...

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PUM

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Abstract

A production method of a Tujia soy comprises the following steps: vinasse processing, Tujia condiment processing, wheat processing, soybean processing, soy sauce paste preparation, fermentation, oil spraying, preparation, sterilizing, precipitation, and packaging. The production method has the advantages that za wine vinasse is taken as the raw material, while the za wine vinasse has not been used to produce soy before, so the soy has a unique flavor and also has a unique Tujia za wine flavor; at the same time, Tujia special condiments are used to further enhance the Tujia flavor; and the produced Tujia soy has a brown-red color, a fresh and lasting soy fragrance, and a fresh and delicious taste, and is capable of promoting appetite.

Description

technical field [0001] The invention relates to a production method of soy sauce, in particular to a production method of Tujia soy sauce using Tujia distiller's grains and Tujia spices as raw materials. Background technique [0002] Soy sauce is mainly brewed from soybeans, starch, wheat, and salt through processes such as oil refining and fermentation. The composition of soy sauce is more complicated, except the composition of salt, also has the composition such as various amino acid, carbohydrate, organic acid, pigment and spices. It is mainly salty, but also has umami and fragrance. It can increase and improve the taste of dishes, and can also add or change the color of dishes. The working people of the Han nationality in China have mastered the brewing process thousands of years ago. In the early stage, it was a kind of housework art and secret. The brewing was mostly controlled by a certain master, and the technology was often passed down from generation to generatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50
Inventor 张波
Owner CHONGQING SUXI FOOD
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