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Tender wheat seedling alkalic ion soy sauce and production method thereof

A technology of alkaline ions and production methods, which is applied in the field of condiments, can solve the problems of inability to provide daily health care, single nutritional components, and poor taste of soy sauce, and achieve good heat conduction effects, delicious food, and save cooking time. Effect

Inactive Publication Date: 2015-03-18
徐泽民 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide an improved tender wheat seedling alkaline ionic soy sauce and its preparation method, which can overcome some deficiencies in the prior art that soy sauce has poor taste, single nutritional components, and inability to provide daily health care.

Method used

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  • Tender wheat seedling alkalic ion soy sauce and production method thereof

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Experimental program
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Effect test

Embodiment 1

[0019] a, at first 100 kilograms of tender wheat grass powder and 300 kilograms of alkaline ionized water are put into the pot and boiled, keep for 20 minutes after boiling, then filter the soup juice as tender wheat grass alkaline ion green juice; b, the weight percentage is Put 69% alkaline ion green juice of tender wheat seedlings, 2.5% star anise, 2.5% cinnamon, 0.95% pepper, and 1.5% cumin into a pot and heat to boil, then add 1.5% ginger. The above-mentioned star anise, Chinese prickly ash, cinnamon, fennel and ginger are all in powder form, and after boiling, remove the foam on the surface of the spice soup; c, after filtering the above-mentioned spice soup with a 0.15mm filter screen, vacuum The sterilizing and deodorizing machine deodorizes the spice soup, and then pumps the above spice soup into the plate heat exchanger for sterilization; d. Stir the spice soup with a frame stirrer and heat it to 130 degrees for 10 minutes, then cool down to 75 degrees, and keep for ...

Embodiment 2

[0021]a, at first 100 kilograms of tender wheat seedling powder and 280 kilograms of alkaline ionized water are put into the pot and boiled, keep for 30 minutes after boiling, then filter the soup juice as tender wheat grass alkaline ion green juice; b, the weight percentage is Put 65% alkaline ion green juice of tender wheat seedlings, 1.5% star anise, 1.5% cinnamon, 1% pepper, and 1.5% cumin into a pot and heat to boil, then add 1.5% ginger. The above-mentioned star anise, Chinese prickly ash, cinnamon, fennel and ginger are all in powder form, and after boiling, remove the foam on the surface of the spice soup; c, after filtering the above-mentioned spice soup with a 0.15mm filter screen, vacuum The sterilizing and deodorizing machine deodorizes the spice soup, and then pumps the above spice soup into the plate heat exchanger for sterilization and disinfection; d. Stir the spice soup with a frame stirrer, heat it to 130 degrees, and keep it for 15 Minutes, then cool down to...

Embodiment 3

[0023] a, at first 100 kilograms of tender wheat grass powder and 320 kilograms of alkaline ionized water are put into the pot and boiled, keep for 25 minutes after boiling, then filter the soup juice as tender wheat grass alkaline ion green juice; b, the weight percentage is Put 68% alkaline ion green juice of tender wheat seedlings, 2% star anise, 2% cinnamon, 1% pepper, and 1.3% cumin into a pot and heat to boil, then add 1.5% ginger. The above-mentioned star anise, Chinese prickly ash, cinnamon, fennel and ginger are all in powder form, and after boiling, remove the foam on the surface of the spice soup; c, after filtering the above-mentioned spice soup with a 0.15mm filter screen, vacuum The sterilizing and deodorizing machine deodorizes the spice soup, and then pumps the above spice soup into the plate heat exchanger for sterilization; d. Stir the spice soup with a frame stirrer, heat it to 130 degrees, and keep it for 20 minutes, then cool down to 75 degrees, and keep f...

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Abstract

The invention relates to a tender wheat seedling alkalic ion soy sauce. The soy sauce is characterized by comprising the following ingredients in percentage by weight: tender wheat seedling ion green juice 65-80, soy sauce 15-22, star anise 1.5-3, cassia bark 1.5-2.5, Pricklyash peel 0.5-1.5, common fennel 1.0-1.5, white spirit 3-6, ginger 1.2-1.8 and white granulated sugar 4-6, wherein the sum of weight percentages of the above ingredients is 100%. The organic tender barley seedling powder and organic tender wheat seedling powder are used as the main raw materials of the soy sauce, the soy sauce does not have peculiar smell and have strong fragrance, the content of salt of the soy sauce is similar to that of the salt of traditional soy sauce and is about 14%, the soy sauce has the special flavor and seasoning effect of the tender wheat seedling soy sauce, the persistence and extensibility of taste are good, the soy sauce has the special fragrance and has the efficacy of eliminating the peculiar smell, the five tastes (salty taste, acid taste, spicy taste, sweet taste and delicious taste) of the products are shown in balanced way and round, the product is red brown, brilliant and glossy, and thus the soy sauce is a seasoning which has the function of neutralizing acidity and alkaline. The soy sauce is slightly alkalic, and the acid constitution can be regulated into alkalic constitution.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to an alkaline ionic soy sauce of tender wheat seedlings and a preparation method thereof. Background technique [0002] Soy sauce currently on the market mainly includes the following varieties: 1. Soy sauce made from protein-rich soybeans (defatted soybeans and organic soybeans) as the main raw material through fermentation, called soy sauce, is characterized by high amino acid content, The sauce is rich and fragrant. 2. Soy sauce made from wheat (including wheat flour) as the main raw material through fermentation is called noodle soy sauce, which is characterized by high reducing sugar content and sweet taste. 3. Soy sauce made from small fish, shrimp, and oyster meat by fermentation or enzymatic hydrolysis is called fish sauce and oyster sauce. It is characterized by strong fishy smell and high price. Its flavor is significantly different from soy sauce, and only a few peop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 徐泽民姜元定
Owner 徐泽民
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