Soy sauce provided with solid particles and preparation method thereof

A technology for solid particles and soy sauce, applied in the field of soy sauce, can solve the problems of easy loss of aroma, inability to use dumpling filling, and time-consuming, etc., and achieve the effects of retaining aroma, saving cooking time, and long storage time.

Active Publication Date: 2015-11-25
李旭东
View PDF10 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In large-scale restaurants, it is necessary to prepare meals at the time of concentrated eating, and it often takes a lot of time to prepare seasonings
[0003] The seasoning is prepared in advance and put into a cooking bag, which solves the problem of inconvenient stewing. However, the cooking bag is generally a breathable structure, and the storage time of the substances in it is short, and the fragrance is easy to lose, and it cannot be used for dumpling stuffing.
It is a good way to add the seasoning to the soy sauce and use it together when using it. However, it still needs to solve the problem of losing the flavor after mixing with the soy sauce

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A soy sauce with solid particles, which is composed of the following components by weight: 500 parts of soy sauce, 8 parts of lilac, 1 part of shiitake mushroom, 0.4 part of angelica, 0.2 part of vanilla, 0.2 part of Codonopsis cyperus, 0.5 part of Cyperus cyperi, Abutilon 0.2 parts of seeds, 0.2 parts of chain pods, 0.5 parts of lemongrass, and 0.2 parts of mint.

[0020] The preparation method of the above-mentioned soy sauce with solid particles is carried out according to the following steps:

[0021] (1) Soak the japonica rice for 6 hours, remove the filtered water, steam it, take it out and cool it to 40° C., take the test tube Aspergillus oryzae strain and mix it with it, put it into an incubator for cultivation, and cultivate it for 4 days to obtain the Aspergillus oryzae species koji;

[0022] (2) Add the mixture of wheat flour and rice to the above-mentioned Aspergillus oryzae strains, the quality of adding is 1600 times of that of Aspergillus oryzae species k...

Embodiment 2

[0030] A soy sauce with solid particles, which is composed of the following components by weight: 500 parts of soy sauce, 6 parts of lilac, 0.5 part of shiitake mushroom, 0.2 part of angelica, 0.1 part of vanilla, 0.1 part of codonopsis, 0.3 part of Cyperus cyperi, Abutilon 0.1 part of seed, 0.1 part of chain pod, 0.3 part of lemongrass, 0.1 part of mint.

[0031] The preparation method of the above-mentioned soy sauce with solid particles is carried out according to the following steps:

[0032] (1) Soak the japonica rice for 5 hours, remove the filtered water, steam it, take it out and cool it to 38° C., take the test tube Aspergillus oryzae strain and mix it with it, put it into an incubator for cultivation, and cultivate it for 3 days to obtain the Aspergillus oryzae strain;

[0033] (2) Add the mixture of wheat flour and rice to the above-mentioned Aspergillus oryzae strains, the quality of adding is 1000 times that of Aspergillus oryzae species koji, stir evenly to obtai...

Embodiment 3

[0041] A soy sauce with solid particles, which is composed of the following components by weight: 500 parts of soy sauce, 10 parts of lilac, 1.5 parts of shiitake mushroom, 0.7 part of angelica, 0.4 part of vanilla, 0.3 part of codonopsis, 0.6 part of Cyperus cyperi, Abutilon 0.3 parts of seeds, 0.3 parts of chain pods, 0.6 parts of lemongrass, and 0.3 parts of mint.

[0042] The preparation method of the above-mentioned soy sauce with solid particles is carried out according to the following steps:

[0043] (1) Soak the japonica rice for 7 hours, remove the filtered water, steam it, take it out and cool it to 42° C., take the test tube Aspergillus oryzae strain and mix it with it, put it into an incubator for cultivation, and cultivate it for 5 days to obtain the Aspergillus oryzae strain;

[0044] (2) In the above-mentioned Aspergillus oryzae bacterial classification, add in the mixture of wheat flour and rice, the quality that adds is 2000 times of Aspergillus oryzae specie...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses soy sauce provided with solid particles and a preparation method thereof and belongs to the technical field of soy sauce. The soy sauce is composed of, by weight, 500 parts of sauce, 6-10 parts of lilac, 0.5-1.5 parts of lentinus edodes, 0.2-0.7 part of angelica sinensis, 0.1-0.4 part of vanilla, 0.1-0.3 part of codonopsis pilosula, 0.3-0.6 part of cyperus rotundus, 0.1-0.3 part of piemarker seeds, 0.1-0.3 part of alyce clover, 0.3-0.6 part of cymbopogon citratus and 0.1-0.3 part of mint. The soy sauce provided with the solid particles can be used as seasoning for stewing meat and making dumpling filling, when the soy sauce is used, no other seasoning is required to be added, cooking time is saved for a chef, flavor-intensifying solid mixtures in the soy sauce are in small-particle states in the soy sauce, seasoner fragrance can be preserved to the greatest extent, and the storage life is long.

Description

technical field [0001] The invention belongs to the technical field of soy sauce, and in particular relates to a soy sauce with solid particles and a preparation method thereof. Background technique [0002] Soy sauce is a common condiment in people's daily life. Adding soy sauce during cooking can improve the color and freshness. When stewing meat or making dumpling stuffing, it is often mixed with other seasoning substances to taste. In large-scale restaurants, it is necessary to prepare the meals at the time of concentrated eating, and it often takes a lot of time to allocate seasonings. [0003] The seasoning is prepared in advance and put into a cooking bag, which solves the problem of inconvenient stewing. However, the cooking bag is generally a breathable structure, and the storage time of the substances in it is short, and the fragrance is easy to lose, and it cannot be used for dumpling stuffing. . It is a good way to add the seasoning to the soy sauce and use it...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 李旭东
Owner 李旭东
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap