Preparation method of pineapple sauce

A technology of soy sauce and pineapple, which is applied in the field of preparation of pineapple soy sauce, can solve the problems of poor flavor and insufficient nutrition, and achieve the effect of unique flavor and rich nutrition

Inactive Publication Date: 2016-08-03
史占彪
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  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

[0003] Soy sauce is one of the traditional fermented foods in our country. It is a great contribution of our ancestors to human civilization, and it is also one of the precious cultural heritage of the Chinese nation. Soy sauce brewed from g

Method used

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Embodiment

[0014] Embodiment: the preparation method of pineapple soy sauce, its component is:

[0015] Wheat 1% yellow rice 5% salt 25%

[0016] Pineapple Juice 68.5% Compound Enzyme 0.5%

[0017] In above-mentioned embodiment, the preparation method of pineapple soy sauce is as follows:

[0018] ① Soak 5 kg of yellow rice in warm water for 12 hours, then remove and set aside;

[0019] ②Soak 1 kg of wheat in warm water for 12 hours, then take it out and spread it on a plastic cloth, let it germinate at a room temperature of 25-30°C, and sprinkle a little water on it every day to prevent the malt from sticking. After 3-6 days, When the malt grows to 1-1.5 cm, mix it with ① and steam it in a cage for 2-3 hours, then put it into the fermenter when it is aired to about 40°C, add 0.5 kg of compound enzyme, and put it in the greenhouse at 25-30°C Let it ferment, and keep turning it up and down to make it ferment evenly. After 4 days, pour 68.5 kg of pineapple juice into it, and keep stirri...

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PUM

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Abstract

The invention discloses a preparation method of pineapple sauce. Yellow rice is soaked with warm water by 12 hours and fished out for standby use; wheat is soaked with warm water by 12 hours, then spread on a piece of plastic cloth and germinated at the room temperature of 25-30 DEG C, the wheat sprouts are mixed with the soaked yellow rice after growing to 1-1.5 cm by 3-6 days, the wheat sprouts and the yellow rice are put into a steamer to be steamed by 2-3 hours and placed into a fermentation cylinder when aired to the temperature of about 40 DEG C, compound enzyme is added, the mixture is fermented at the room temperature of 25-30 DEG C, honeydew juice is poured after four days, fermentation is performed by six days continuously, salt is added after a lot of aroma is emitted from mash, stirring is performed constantly and stopped when the salt is dissolved completely, the fermentation cylinder is caped and sealed, the mixture is stood at the room temperature for fermentation by three months, and the finished product is obtained after the mixture is filtered, bottled and sterilized. The pineapple sauce is not only unique in flavor but also rich in nutrient, and the preparation method is simple and easy to learn.

Description

technical field [0001] The invention relates to a preparation method of pineapple soy sauce, which belongs to the field of food industry. Background technique [0002] The brewing and eating of soy sauce originated in my country and has a history of more than two thousand years. [0003] Soy sauce is one of the traditional fermented foods in our country. It is a great contribution of our ancestors to human civilization, and it is also one of the precious cultural heritage of the Chinese nation. Brewed from grain, does not contain pineapple, has a poor flavor and is not rich in nutrition. Therefore, it is an important subject to be placed in front of scientific and technological workers to study how to brew soy sauce with unique flavor and rich nutrition with pineapple. Contents of the invention [0004] The purpose of the present invention is to provide a pineapple soy sauce with rich nutrition and unique flavor and a preparation method thereof. [0005] To achieve the a...

Claims

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Application Information

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IPC IPC(8): A23L27/50
Inventor 史占彪
Owner 史占彪
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