Fructus tsaoko flavor pigeon pea soy sauce
A technology of pigeonpea and pigeonpea, which is applied in the field of cassia-fruit flavored pigeonpea soy sauce, to achieve the effects of easy realization, easy preservation and obvious social benefits
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Embodiment 1
[0026] Embodiment 1, a kind of grass fruit flavor pigeon pea soy sauce, adopts the following steps to brew:
[0027] A. Tsaoko pretreatment: clean the dried Tsaoko, add water six times the weight of Tsaoko, soak for 2 hours, drain the body surface water;
[0028] B. Pigeon pea pretreatment: take plump, insect-free dry pigeon peas, remove impurities, add water 4 times the weight of the pigeon peas, soak for 7 hours, wash and drain;
[0029] C. Mixing: Take an appropriate amount of drained Tsao Kuo, 4 times the weight of Tsao Kuo soaked pigeonpea, mix and stir evenly, add 0.5% cellulase, 0.4% hemicellulase, and 0.3% protease to the mixture, Heating to 40°C, keeping it warm for 60 minutes, and then putting it into a beater equipped with a 80-mesh sieve for beating to obtain a mixed mud of Caoguo pigeonpea;
[0030] D. Pretreatment of Chinese medicinal materials: Take 55% of Chinese medicinal materials Shayuanzi and 45% of Xianghe according to the weight ratio, add water 8 time...
Embodiment 2
[0039] Embodiment 2, a kind of grass fruit flavor pigeon pea soy sauce, adopts the following steps to brew:
[0040] A. Cao Guo pretreatment: clean the dried grass fruit, add water 7 times the weight of the grass fruit, soak for 2.5 hours, drain the body surface water;
[0041] B. Pigeon pea pretreatment: take plump, insect-free dry pigeon peas, remove impurities, add water 5 times the weight of the pigeon peas, soak for 9 hours, wash and drain;
[0042] C. Mixing: Take an appropriate amount of drained Tsao Kuo, 4 times the weight of Tsao Kuo soaked pigeonpea, mix and stir evenly, add 0.4% cellulase, 0.5% hemicellulase, and 0.3% protease to the mixture, Heating to 42°C, keeping it warm for 60 minutes, and then putting it into a beater equipped with a 80-mesh screen for beating to obtain a mixed mud of caoguo pigeonpea;
[0043] D. Pretreatment of Chinese herbal medicines: Take 20% of Shayuanzi, 23% of Xianghe, 25% of basil, 17% of Mianqi, and 15% of Emerald Indigo, according ...
Embodiment 3
[0057] Embodiment 3, a kind of grass fruit flavor pigeon pea soy sauce, adopts the following steps to brew:
[0058] A. Tsaoko pretreatment: clean the dried Tsaoko, add water 9 times the weight of Tsaoko, soak for 3 hours, drain the body surface water;
[0059] B. Pigeon pea pretreatment: take plump, insect-free dry pigeon peas, remove impurities, add water 5 times the weight of the pigeon peas, soak for 10 hours, wash and drain;
[0060] C. Mixing: Take an appropriate amount of drained Tsao Kuo, soaked pigeonpea that is 6 times the weight of Tsao Kuo, mix and stir evenly, add 0.6% cellulase, 0.4% hemicellulase, and 0.2% protease to the mixture, Heating to 42°C, keeping it warm for 70 minutes, and then putting it into a beater equipped with a 100-mesh sieve for beating to obtain a mixed mud of Caoguo pigeonpea;
[0061] D. Pretreatment of Chinese herbal medicines: Take 15% of Chinese herbal medicines Shayuanzi, 13% of Xianghe, 16% of Basil, 13% of Mianqi, 12% of Emerald Blu...
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