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Soybean sauce for salad vegetables and preparation process of soybean sauce

A preparation process and a technology for cold dishes, which are applied to the field of soy sauce for cold dishes and the preparation process thereof, can solve the problems of difficulty in controlling the amount of addition, waste of time, influence on taste, etc., and achieve the purpose of retaining flavor, removing beany smell, and facilitating absorption. Effect

Inactive Publication Date: 2016-06-29
SHENZHEN CHAOYUE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there are several problems in the production process of daily cold dishes. The first is to add salt, soy sauce, vinegar, monosodium glutamate, pepper, and sesame oil one by one, which is not only difficult to control the amount of addition, but also wastes time; Peppers, etc. are solid seasonings, which tend to be unevenly distributed during the stirring process, thus affecting the taste; third, with the improvement of living standards, the public pays more and more attention to dietary nutrition and health, and the nutritional value of daily dishes ranks first

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of soy sauce for cold dishes, the soy sauce raw material components for cold dishes include: by weight percentage, brewed soy sauce 50%, fructose syrup 4%, salt 6%, mature vinegar 25%, yeast extract 1 %, soybean yellow syrup 15%, white sugar 6%, ginger extract 1.5%, pepper oil 4%, sesame oil 6%, glutamic acid 6%, chili oil 10%.

[0027] Moreover, one or more of seaweed extract, peanut butter, and citric acid may be added to the soy sauce raw material for cold dishes.

[0028] And, described a kind of soy sauce preparation technology for cold dish, it is characterized in that: comprise the following steps:

[0029] (1) Soybean yellow pulp water treatment: heat soybean yellow pulp water for 1 min by microwave heating, and then treat with appropriate amount of protease;

[0030] ⑵Brewed soy sauce treatment: pasteurize the brewed soy sauce and then boil it;

[0031] ⑶ Mixing: Add fructose syrup, salt, mature vinegar, yeast extract, soybean yellow syrup, white sugar...

Embodiment 2

[0034] A kind of soy sauce for cold dishes, the soy sauce raw material components for cold dishes include: by weight percentage, brewed soy sauce 55%, fructose syrup 5%, salt 8%, mature vinegar 30%, yeast extract 1 %, soybean yellow syrup 10%, white sugar 6%, ginger extract 0%, pepper oil 0%, sesame oil 4%, glutamic acid 4%, chili oil 10%.

[0035] Moreover, one or more of seaweed extract, peanut butter, and citric acid may be added to the soy sauce raw material for cold dishes.

[0036] And, described a kind of soy sauce preparation technology for cold dish, it is characterized in that: comprise the following steps:

[0037] (1) Soybean yellow pulp water treatment: heat soybean yellow pulp water for 5 minutes by microwave heating, and then treat with appropriate amount of protease;

[0038] ⑵Brewed soy sauce treatment: pasteurize the brewed soy sauce and then boil it;

[0039] ⑶ Mixing: Add fructose syrup, salt, mature vinegar, yeast extract, soybean yellow syrup, white sug...

Embodiment 3

[0042] A kind of soy sauce for cold dishes, the soy sauce raw material components for cold dishes include: by weight percentage, brewed soy sauce 53%, fructose syrup 4.5%, salt 7%, mature vinegar 28%, yeast extract 0.5% %, soybean yellow syrup 13%, white sugar 5%, ginger extract 1%, pepper oil 2%, sesame oil 5%, glutamic acid 5%, chili oil 8%.

[0043] Moreover, one or more of seaweed extract, peanut butter, and citric acid may be added to the soy sauce raw material for cold dishes.

[0044]And, described a kind of soy sauce preparation technology for cold dish, it is characterized in that: comprise the following steps:

[0045] (1) Soybean yellow pulp water treatment: heat soybean yellow pulp water for 3 minutes by microwave heating, and then treat with appropriate amount of protease;

[0046] ⑵Brewed soy sauce treatment: pasteurize the brewed soy sauce and then boil it;

[0047] ⑶ Mixing: Add fructose syrup, salt, mature vinegar, yeast extract, soybean yellow syrup, white ...

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PUM

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Abstract

The invention relates to soybean sauce for salad vegetables. The soybean sauce is prepared from, by weight, 50-55% of fermented soy sauce, 4-5% of high fructose corn syrup, 6-8% of table salt, 25-30% of mature vinegar, 0-1% of yeast extract, 10-15% of soybean yellow thick liquid, 4-6% of white granulated sugar, 0-1.5% of fresh ginger extract, 0-4% of zanthoxylum oil, 4-6% of sesame oil, 4-6% of glutamic acid and 5-10% of chili oil. A preparation process of the soybean sauce includes the steps of treatment on the soybean yellow thick liquid, treatment on the fermented soy sauce and mixing. The directly-prepared soybean sauce for the salad vegetables is made and is directly used, it is unnecessary to gradually add the table salt, the soy sauce, the vinegar, gourmet powder, peppers and the sesame oil, the problems that the adding quantity is hard to control, and solid seasonings are difficult to stir evenly are avoided, time is saved, convenience and rapidness are achieved, and the taste and flavor are good; meanwhile, the soybean yellow thick liquid is recycled, the nutritional value of the soybean yellow thick liquid is fully exerted, resources are saved, and economical efficiency and environment friendliness are achieved.

Description

technical field [0001] The invention belongs to the field of food, and relates to soy sauce and a preparation process thereof, in particular to soy sauce for cold dishes and a preparation process thereof. Background technique [0002] Cold dishes are loved by consumers because of their simple and quick preparation, and they are also an indispensable dish on the table of home life. Cold salad, as the name suggests, is to preliminarily process and blanch vegetables, add seasonings and mix them with cold food, so as to refresh the stomach and maintain health. And each cold dish has its own flavor due to different seasonings. Usually, salt, soy sauce, vinegar, monosodium glutamate, pepper, sesame oil, etc. are added to the blanched vegetables and stirred evenly. [0003] However, there are several problems in the production process of daily cold dishes. The first is to add salt, soy sauce, vinegar, monosodium glutamate, pepper, and sesame oil one by one, which is not only diffi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/00
CPCA23V2002/00
Inventor 张瑞李喜宏李丽梅祝富祝跃祝超
Owner SHENZHEN CHAOYUE FOOD CO LTD