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Processing method of Japanese thistle herb root composite soy sauce

A processing method and technology of soy sauce, which are applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients containing natural extracts, etc., can solve the problems of low efficiency of raw material processing and utilization, low level of development and utilization, and few types of products, etc. problem, to achieve the effect of easy to master processing method, good quality and simple processing method

Inactive Publication Date: 2016-10-12
章新华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the vast majority of thistle roots are processed into medicines as traditional Chinese medicinal materials, which undoubtedly leads to the phenomenon that there are fewer types of related products. The reason is that there are problems of low level of development and utilization and low efficiency of raw material processing and utilization.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of processing method of thistle root compound soy sauce is characterized in that, described processing method adopts the following steps:

[0017] a. Raw material preparation: select mature thistle root, wash the root of thistle, take 12kg of thistle root and 8kg of Codonopsis pilosula, mix them evenly, and chop them up to make a mixture. % of salt water for 16 hours, beating after soaking to obtain a mixed slurry, adding 0.012kg of protease, 0.05kg of cellulase, and 0.004kg of pectinase to 20kg of mixed slurry, combined hydrolysis at 38°C 60min, after enzymolysis, the mixed slurry is centrifuged through a 160-mesh centrifuge to obtain raw material liquid and raw material slag;

[0018] b. Soybean pretreatment: put 10kg of soybeans into 25kg of water, soak for 20 hours, remove impurities, rinse, filter and dry, put them into a steaming equipment and steam them, take them out and cool them to room temperature after they are fully cooked, and make soybean puree;

...

Embodiment 2

[0025] A kind of processing method of thistle root compound soy sauce is characterized in that, described processing method adopts the following steps:

[0026] a. Raw material preparation: select mature thistle root, Millet Spatholobus, and Spiced Vine, wash the large thistle root, Millet, and Five Spice Vine, take 10 kg of thistle root, 3 kg of Millet Spatholobus, and 2 kg of Spiced Vine and mix them evenly Afterwards, it is chopped up to obtain a mixture, and 56kg of salt water with a concentration of 13% is added to the 20kg mixture and soaked for 22h. After soaking, it is beaten to obtain a mixed slurry. Cellulase and 0.01kg of pectinase were combined to hydrolyze for 45 minutes at 42°C. After enzymolysis, the mixed slurry was centrifuged in a 200-mesh centrifuge to obtain raw material liquid and raw material slag;

[0027] b. Soybean pretreatment: Mix 10kg of soybeans and 3kg of black beans evenly, put them into 28kg of water, soak for 25 hours, remove impurities, rinse ...

Embodiment 3

[0034] A kind of processing method of thistle root compound soy sauce is characterized in that, described processing method adopts the following steps:

[0035] a. Raw material preparation: choose mature thistle root, wash the big thistle root, take 55-65 weight parts of big thistle root and 35-45 weight parts of junima root, mix them evenly, and chop them to make a mixture. Add 2-3 times its weight in brine with a concentration of 8-10% to the mixture, soak for 15-20 hours, beat after soaking to prepare a mixed slurry, add 0.05-0.08% of its weight protease, 0.2 -0.3% cellulase, 0.02-0.06% pectinase, combined hydrolysis for 50-60min under the environment of 35-40°C, after enzymolysis, the mixed slurry was centrifuged in a 160-180 mesh centrifuge to obtain Raw material liquid and raw material slag;

[0036] b. Soybean pretreatment: put soybeans into water 2-3 times its weight, soak for 20-24 hours, remove impurities, rinse and filter dry, put them into cooking equipment and st...

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Abstract

The invention discloses a processing method of Japanese thistle herb root composite soy sauce. Japanese thistle herb roots serve as the main raw material of the Japanese thistle herb root composite soy sauce, and the Japanese thistle herb root composite soy sauce is prepared through the steps of raw material preprocessing, soybean preprocessing, mixed inoculation, fermentation, squeezing, filtering, sterilization, packaging and the like. The raw material is soaked with saline water after being chopped, loss of nutritious substances is avoided, pulping is conducted after the raw material is soaked with water, pulp is subjected to composite enzyme processing, decomposition of raw material tissue cells is promoted, precipitation efficiency of the nutritious substances of the raw material is improved, and thus the utilization rate of the raw material is raised. The Japanese thistle herb root composite soy sauce has the advantages of being excellent in quality, wide in eating range and simple in processing method, the processing method is easy to master, a finished product of the soy sauce is mellow in flavor, stable in luster and balanced in nutrition and has the health-care effects of cooling blood, stopping bleeding, removing stasis, eliminating swelling and the like.

Description

technical field [0001] The invention relates to a processing method of soy sauce, in particular to a processing method of compound soy sauce made from thistle root. Background technique [0002] Dajigen, also known as Daciercai, Daciercai, and Tiger's Leg, is the dry aerial part of thistle plant in the Compositae family. It is a traditional Chinese medicine name. It is sweet in taste, bitter in nature, and cool in nature. "Compendium of Materia Medica": "For dizziness, flutter damage, raw research, wine and urination, and take it freely. And malignant sores and scabies, grind it with salt." It has the effects of cooling blood to stop bleeding, removing blood stasis and reducing swelling. [0003] At present, the vast majority of thistle roots are processed into medicines as traditional Chinese medicinal materials, which undoubtedly leads to the phenomenon that there are fewer types of related products. The reason is that there are problems of low level of development and uti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/105
CPCA23V2002/00A23V2200/16A23V2200/30A23V2250/21
Inventor 章新华杨雅琳
Owner 章新华
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