Method for producing mushroom soybean sauce

A technology of soy sauce and shiitake mushrooms, which is applied in the field of brewing shiitake mushroom soy sauce, can solve the problems of increasing manpower input costs, increasing energy consumption, cumbersome control, etc., and achieves the effects of good nutrient content and concentration, high utilization rate, and rich nutrition

Inactive Publication Date: 2016-11-09
XIXIA COUNTY FUDAOJIA FOOD
View PDF2 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But simultaneously, this invention also has some weak points, the one, the raw material shiitake mushroom powder in this invention has less content relative to soybean and wheat flour, and in the soy sauce made, the nutritional labeling that shiitake mushroom dissolves is also less, This is also inseparable from the control of the production process; second, the production method uses three-stage fermentation in the koji making and fermentation stages, which makes the control of the overall process more cumbersome; and in the fermentation stage, the early, middle and late periods Both are relatively long, which not only increases the cost of manpower input, but also increases energy consumption

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for producing mushroom soybean sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The production method of brewing mushroom soy sauce of the present invention can carry out according to the following steps:

[0034] A, raw material processing: crush dried shiitake mushrooms, soybeans, and wheat to uniform particle size, and then mix them in proportions of 40%, 40%, and 20% by weight to make a mixture;

[0035] Specifically, the particle diameter of dried shiitake mushrooms is 0.5mm, the particle diameter of soybeans and wheat is 0.8mm, and the powder content of dried shiitake mushrooms, soybeans and wheat below 0.5mm is ≤15%;

[0036] B. Cooking: Mix the above mixture with water and mix well, the ratio of material to water is 1:1.2, then put it into a cooking pot, cook at 120°C and 0.12MPa for 30min, take out the clinker and send it to the koji making room, and cool it to 32 ℃ for use;

[0037] C, koji making: the aspergillus koji essence and saccharomycetes of cooling clinker access 0.2% clinker quality, mix well, flatten, described koji mold koji ...

Embodiment 2

[0042] The production method of brewing mushroom soy sauce of the present invention can carry out according to the following steps:

[0043] A, raw material processing: crush dried shiitake mushrooms, soybeans, and wheat to uniform particle size, and then mix them in proportions of 40%, 40%, and 20% by weight to make a mixture;

[0044] Specifically, the particle diameter of dried shiitake mushrooms is 0.6mm, the particle diameter of soybeans and wheat is 1.0mm, and the powder content of dried shiitake mushrooms, soybeans and wheat below 0.5mm is ≤15%;

[0045] B. Cooking: Mix the above mixture with water and mix well, the ratio of material to water is 1:1.2, then put it into a cooking pot, cook at 120°C and 0.12MPa for 30min, take out the clinker and send it to the koji making room, and cool it to 32 ℃ for use;

[0046] C, koji making: the aspergillus koji essence and saccharomycetes of cooling clinker access 0.2% clinker quality, mix well, flatten, described koji mold koji ...

Embodiment 3

[0051] The production method of brewing mushroom soy sauce of the present invention can carry out according to the following steps:

[0052] A, raw material processing: crush dried shiitake mushrooms, soybeans, and wheat to uniform particle size, and then mix them in proportions of 40%, 40%, and 20% by weight to make a mixture;

[0053] Specifically, the particle diameters of dried shiitake mushrooms, soybeans and wheat are all 0.8mm, and the powder content of dried shiitake mushrooms, soybeans and wheat below 0.5mm is ≤15%;

[0054] B. Cooking: Mix the above mixture with water and mix well, the ratio of material to water is 1:1.2, then put it into a cooking pot, cook at 120°C and 0.12MPa for 30min, take out the clinker and send it to the koji making room, and cool it to 32 ℃ for use;

[0055] C. Koji making: Add 0.2% clinker quality koji extract and saccharomyces to the cooled clinker, mix well, and flatten. Qujing mixed with koji in a weight ratio of 1:0.8, the yeast is Sa...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a method for producing mushroom soybean sauce, and belongs to the technical field of a preparation process of soybean sauce. The production method comprises the steps of taking dry mushroom, soybeans and wheat as raw materials, cooking, making starters, fermenting and spraying oil. The raw materials are reasonable in proportion, the process is simple to control and stable to operate, the prepared mushroom soybean sauce product is unique in flavor and rich in nutrients, the fermenting time is greatly shortened, and the energy consumption and manpower investment are saved.

Description

[0001] This application is a divisional application for an invention patent application with the application number 201510008610.0, the application date is January 8, 2015, and the title is "A Production Method for Brewing Lentinus Mushroom Soy Sauce". technical field [0002] The invention belongs to the technical field of soy sauce preparation technology, and in particular relates to a production method for brewing shiitake mushroom soy sauce. Background technique [0003] Soy sauce is a traditional condiment in my country. It is usually made of soybeans as the main raw material, added with auxiliary materials, and fermented by microorganisms. It has a strong sauce and ester aroma. Soy sauce contains 18 kinds of amino acids, peptides, reducing sugars, polysaccharide alcohols, aldehydes, esters, organic acids and other ingredients. It is not only a traditional oriental condiment with unique color, aroma, taste and body, but also a nutritious functional food. It can increase...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23V2002/00A23V2250/76
Inventor 徐宏伟
Owner XIXIA COUNTY FUDAOJIA FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap