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Making method of quince-hemistepta-lyrata fruit-vegetable healthcare soybean sauce

A technology of health-care soy sauce and mud mustard, which is applied in the field of soy sauce brewing, can solve problems such as products that have not been seen on the market, and achieve the effect of easy to master, simple method and stable quality

Inactive Publication Date: 2016-10-12
程龙凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the continuous development of science and technology, quinces and muddled vegetables are processed into tea, beverages, cakes and other products, but the fruit and vegetable soy sauce brewed with quinces and muddled vegetables as the main raw materials has not yet been seen on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A brewing method of quince pureed mustard fruit and vegetable health-care soy sauce, characterized in that the brewing method adopts the following steps:

[0019] ①Preparation of the extract of muddled vegetables: wash 10kg muddled vegetables, 2kg noodle dishes, 2kg yellow quail vegetables, and 2kg mother-in-law diced in water, chop them and put them in 34kg of water for decoction. The decoction temperature is controlled at 81°C. The time is controlled at 40 minutes, the decoction is repeated 5 times, the decoctions are mixed each time, and concentrated to 24% of the original volume under the environment of 72°C, to obtain the extract of gnocchi and filter residue of gnocchi;

[0020] ② Raw material preparation: select fresh quinces, figs, guavas, and pears, mix and wash 10kg of quinces, 4kg of figs, 2kg of guavas, and 2kg of pears after removing the pits, chop them and use 128°C steam Carry out enzymatic deenzyming for 20 seconds, put into 14kg of quince extract and so...

Embodiment 2

[0028] A brewing method of quince pureed mustard fruit and vegetable health-care soy sauce, characterized in that the brewing method adopts the following steps:

[0029] ①Preparation of the extract solution of muddled cabbage: wash 10kg muddled cabbage, 3kg Coprinus comatus, 2kg wakame, 2kg pearls, 1kg lettuce, 1kg comfrey, chop them and put them in 27kg at a concentration of 2.3% Decoction in the sodium ascorbate solution, the decoction temperature is controlled at 92°C, the time is controlled at 25min, and the decoction is repeated 4 times, each decoction is mixed and concentrated to 18% of the original volume in an environment of 74°C. Prepare the extract solution of mud peony and filter residue of mud peony;

[0030] ② Raw material preparation: select fresh quinces, golden fruit, zucchini, sapodilla and red plum, mix and wash 10kg of quince, 5kg of golden fruit, 2kg of zucchini, 1kg of sapodilla and 1kg of red plum after removing the pit , after chopping, use 125°C steam ...

Embodiment 3

[0038] A brewing method of quince pureed mustard fruit and vegetable health-care soy sauce, characterized in that the brewing method adopts the following steps:

[0039] ①Preparation of the extract solution of muddled cabbage: wash 10kg muddled cabbage, 3kg mountain lettuce, 2kg mountain horse cabbage, 2kg tatami, 1kg okra, and 1kg blood-enriching vegetable, chop them and put them in 32kg of 18% Decoction in malic acid solution, the decoction temperature is controlled at 89 ° C, the time is controlled at 28 min, repeated decoction 5 times, each decoction is mixed, and concentrated to 20% of the original volume at 75 ° C to obtain Pepper extract and mud peony filter residue;

[0040] ② Raw material preparation: select fresh quinces, gooseberries, sand fruits, Jiabao fruits, chicken claw pears, and thorn berries, and remove the pitted 10kg quinces, 7kg gooseberries, 5kg sand fruits, 3kg Jiabao fruits, Mix 2kg of chicken feet pears and 1kg of thorny berries, wash them evenly, ch...

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PUM

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Abstract

The invention discloses a brewing method of quince pureed quince fruit and vegetable health-care soy sauce. The quince pureed quince fruit and vegetable soy sauce uses quince and quince as raw materials, is prepared by using quince extract, raw materials are pretreated, Filtration, enzyme treatment, filtration; Soybean pretreatment, mixing, inoculation, fermentation, pressing, filtration, sterilization, packaging and other steps are processed. In the present invention, the quinces are soaked and beaten with the extract of quinces, which avoids the loss of quinces nutrients, and the quinces slurry is treated with compound enzymes, which greatly improves the utilization rate of quinces. It can kill microorganisms on the surface of quinces, improve the mouthfeel of the finished soy sauce, and improve the quality of the finished soy sauce. The quince pureed carrot fruit and vegetable soy sauce provided by the invention has the advantages of stable quality, simple and easy-to-handle method, and the finished soy sauce has a mellow temperament, Balanced nutrition, it has health care properties such as dispelling dampness and relieving heat, relaxing tendons and activating collaterals, clearing heat and detoxifying, reducing swelling and blood stasis.

Description

technical field [0001] The invention relates to a brewing method of soy sauce, in particular to a brewing method of health-care soy sauce made of quinces and carrots. Background technique [0002] Quince, also known as wood pear, mantan, wedge hawthorn, etc., is warm in nature and sweet in taste. "Haiyao Materia Medica" records: "mainly watery diarrhea, intestinal deficiency, vexation and heat, scattered alcohol, and should be eaten raw." Quince fruit contains active substances such as catechin and yellow phosphorus, which are more than other pome fruits, which can enhance the strength of blood vessels and ensure human health. Traditional Chinese medicine believes that quince is warm and non-toxic, and has the functions of dispelling dampness and relieving heat, relaxing tendons and activating collaterals, digesting food, and treating heatstroke, vomiting and diarrhea, abdominal distension, joint pain, cramps, and indigestion. Smash the fruit, take the juice and apply it e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30
Inventor 程龙凤李千萍
Owner 程龙凤
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