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Cactus soybean sauce, vinegar and making method thereof

A technology of cactus and cactus juice, which is applied in the fields of vinegar and cactus soy sauce to achieve the effects of safe and reliable consumption, long aftertaste and soft sour taste

Inactive Publication Date: 2016-08-24
CHONGQING FULING ZIZHU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there are no related reports about cactus soy sauce and vinegar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Cactus Sauce. Pick 1,000 kg of annual edible cactus slices with no disease spots and large growth. After cleaning, removing thorns and peeling, put them into a juicer to extract 800 kg of cactus juice A; filter the cactus juice A through a filter and separate it with a centrifuge to remove residues , to obtain 660 kg of cactus juice B; sterilize the cactus juice B in a high-temperature and high-pressure cooker at a temperature of 118°C and a sterilization time of 10 minutes, cool to room temperature to make 650 kg of cactus juice, and store it in a low-temperature storage at -3 to -6°C Refrigerate for later use; weigh 1,000 kg of secondary brewed soy sauce, pour it into a high-pressure distillation vessel and heat it to exhaust steam and concentrate it. The cooking temperature is 95-105 ° C, and the cooking concentration is 840 kg to make concentrated soy sauce; add 840 kg of concentrated soy sauce to the high-pressure Inject 160 kg of cactus juice into the distillation...

Embodiment 2

[0019] Cactus Sauce. Sterilization time 15 minutes, all the other are the same as embodiment 1. The making of cactus juice: sterilization time 15 minutes, all the other are the same as embodiment 1. Weigh 1,000 kg of first-grade brewed soy sauce, pour it into a high-pressure distillation container and heat it to exhaust steam and concentrate it. The cooking temperature is 95-105 ° C, and the cooking concentration is 900 kg to make concentrated soy sauce; put it into a high-pressure distillation container with 900 kg of concentrated soy sauce Inject 100 kg of cactus juice, stir evenly, heat up to 118°C, cook for 20 minutes, cool to 36°C, fill and store.

Embodiment 3

[0021] Cactus Sauce. Pick 500 kg of annual edible cactus slices without disease spots and grow hypertrophy. After cleaning, removing thorns and peeling, put them into a juicer to extract 395 kg of cactus juice A; filter the cactus juice A through a filter and separate it with a centrifuge to remove residues , to obtain 335 kg of cactus juice B; sterilize the cactus juice B in a high temperature and pressure cooker at a temperature of 118°C and a sterilization time of 10 minutes, cool to room temperature to make 330 kg of cactus juice, weigh 140 kg for use, and Refrigerate in a low-temperature storage at -3 to -6°C for later use; weigh 1,000 kilograms of premium brewed soy sauce, pour it into a high-pressure distillation vessel to heat up for exhaust concentration, and cook at a temperature of 95 to 105°C, cook and concentrate to 860 kilograms to make concentrated soy sauce; Inject 140 kg of cactus juice into a high-pressure distillation vessel containing 860 kg of concentrated...

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PUM

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Abstract

The invention relates to a seasoning, and especially relates to cactus soybean sauce, vinegar and a making method thereof. The product comprises the following raw materials by weight percentage: 10-18% of cactus juice, and 90-82% of concentrated sauce or vinegar. The product has the efficacy for regulating stomach and spleen, protecting health and building up a good body, promoting immunity and prolonging life, etc.

Description

technical field [0001] The invention relates to condiments for cooking and dining in daily life, in particular cactus soy sauce and vinegar made from edible cactus and soy sauce or vinegar. Background technique [0002] Soy sauce and vinegar are condiments necessary for cooking meals in daily life. Cactus is a kind of vegetable, which contains various vitamins, amino acids, calcium, phosphorus, iron and other nutrients necessary for the human body. Its edible value is higher than that of meat and grain. and other herbal vegetables. It has the functions of promoting qi and blood circulation, clearing heat and detoxifying, invigorating the stomach and nourishing the spleen, lowering blood sugar, lowering blood pressure, lowering blood fat, anti-tumor, delaying aging, and enhancing immunity. With the improvement of people's living standards, nutritious, health-care and natural foods are becoming more and more popular. In recent years, the research and development of cactus ser...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238C12J1/00A23L1/29
Inventor 梁永龙张涛
Owner CHONGQING FULING ZIZHU FOOD CO LTD
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