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

Inactive Publication Date: 2016-11-16
王芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A nutritional and health-care soy sauce has been produced with Caoguo and pigeonpea as the main raw materials, and Shayuanzi and Xianghe as the health-care raw materials. It has not yet been reported or launched.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses fructus tsaoko flavor pigeon pea soy sauce. Fructus tsaoko and pigeon pea are utilized as raw materials, and semen astragali complanati and radix zingiber are added at the same time to manufacture the fructus tsaoko flavor pigeon pea soy sauce. The nutrition value of the fructus tsaoko and the pigeon pea is fully utilized, and the fructus tsaoko and the pigeon pea are in mutual compatibility with traditional Chinese herbs and in synergistic interaction to achieve the effects of tonifying spleen, appetizing and tonifying middle-jiao and qi. According to the fructus tsaoko flavor pigeon pea soy sauce, Chinese medicine juice is initially fermented by sweet wine yeast, and bitter taste of the Chinese medicine juice is effective removed; the finished product of the fructus tsaoko flavor pigeon pea soy sauce is rich in gloss, delicious in taste, unique in flavor, obvious in health-care function, capable of meeting the requirement of market development, easy to store and capable of obviously relieving discomfort of people who have dyspepsia or do not want to eat and drink after being taken for a long time. In addition, the fructus tsaoko flavor pigeon pea soy sauce is simple in manufacture technology, easy to achieve and obvious in economic and social benefits.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a tsaoko-flavored pigeonpea soy sauce prepared by using Tsaoko and pigeonpea as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Tsaoko, a perennial herb, the root system is divided into supporting roots and vegetative roots. The so-called supporting root is the thick and jointed transverse rhizome of the lower part of the main stem, which looks like ginger. The vegetative roots are the thinner pink fibrous roots that grow on the sides and top of the supporting roots. The fruit begins to ripen and is harvested when it turns reddish-brown without cracking. It is dried in the sun or with a slight fire for medicinal purposes. Grass fruit is pungent in taste, warm in nature, and enters the spleen and stomach meridians. It has the effects of invigorating the spleen and appetizing, diuresis and swelling, drying dampness and co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/105A61K36/9068A61P1/14
CPCA61K36/9068A23V2002/00A61K36/48A61K36/481A61K36/9064A23V2200/30A23V2250/21A23V2200/32A61K2300/00
Inventor 王芳徐慧敏
Owner 王芳
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