Brewing method for hericium erinaceus composite soybean sauce

A technology of Hericium erinaceus and soy sauce is applied in the processing field of soy sauce, which can solve the problems such as the inability to effectively retain active ingredients and the waste of precious resources, and achieve the effects of improving the immune function of the body, warming the spleen and stomach, and having high nutritional value.

Inactive Publication Date: 2016-11-23
彭波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The nutritional value of fresh Hericium erinaceus is extremely high, and the existing processed products cannot effectively retain its active ingredients, resulting in a waste of valuable resources; processing it into Hericium erinaceus compound soy sauce can realize the comprehensive utilization of Hericium erinaceus raw materials, improve Its economic value and nutritional value have also opened up a new path for the deep processing of Hericium erinaceus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of brewing method of hericium erinaceus compound soy sauce, concrete operation steps are:

[0019] (1) Moisturizing: Soak the kidney beans in clean water until the water content reaches 85%;

[0020] (2) Inoculation: Put the kidney beans into the bottle, sterilize at 1.5 MPa for 10 minutes, then sterilize at normal pressure for 1-2 hours, and insert Hericium erinaceus into the inoculation box when it cools down to 18°C species, cultured at 30°C for 28 days after inoculation, the mycelia will grow;

[0021] (3) Drying: dig out the kidney bean mycelium, and dry it under vacuum at a temperature of 55°C;

[0022] (4) Extraction: Put the mycelium into the container, add water and cook it repeatedly for 1-2 times, filter to obtain the extract, then place the mycelium in a cool place to dry naturally; then put the dried mycelium into the urn, Pour in 62-degree white wine, soak for 7 days, filter to obtain the extract; mix the two extracts;

[0023] (5) Crushing and m...

Embodiment 2

[0028] A kind of brewing method of hericium erinaceus compound soy sauce, concrete operation steps are:

[0029] (1) Moisturizing: Soak the snow peas in clean water until the water content reaches 82%;

[0030] (2) Inoculation: put the snow peas into a bottle, sterilize at 0.68 MPa for 26 minutes, and then sterilize at normal pressure for 3 hours. When it cools down to 25°C, insert Hericium erinaceus strains into the inoculation box , cultured at 32°C for 40 days after inoculation, it will be covered with mycelia;

[0031] (3) Drying: dig out the snow pea mycelia and vacuum dry at a temperature of 65°C;

[0032] (4) Extraction: Put the mycelium into the container, add water and boil it repeatedly for 3-5 times, filter to obtain the extract, then place the mycelium in a cool place to dry naturally; then put the dried mycelium into the urn, Pour in 60 degree sorghum wine, soak for 6-8 days, filter to get the extract; mix the two extracts;

[0033] (5) Crushing and mixing: dry...

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PUM

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Abstract

The invention discloses a brewing method of hericium erinaceus compound soy sauce, which belongs to the field of food processing. It is characterized in that the nutritional value of the product of the present invention is very high, and it is made through multiple processes such as inoculation, hot extraction, wine extraction, koji making, high-salt dilute fermentation, etc., and finally syrup is added for seasoning. Improve the immune function of the body, delay aging, warm the spleen and stomach, nourish the middle qi, and relieve neurasthenia. It is a pure natural green health-care soy sauce that integrates health-care diet.

Description

technical field [0001] The invention relates to a processing method of soy sauce, in particular to a brewing method of Hericium erinaceus composite soy sauce. Background technique [0002] Hericium erinaceus is one of the four famous dishes (Hericium erinaceus, bear's paw, sea cucumber and shark's fin), which is tender, fragrant and delicious. It is known as "mountain delicacy Hericium erinaceus, seafood bird's nest". This fungus of the Dendrite family has hairy spines on the surface of the cap, about 1 to 3 cm long. Its fruiting bodies are round and thick, white when fresh, light yellow to light brown after drying, and the base is narrow or slightly It has a short stalk, the upper part is enlarged, and the diameter is 3.5-10 cm. It looks like a golden monkey's head from a distance, so it is called "Hericium erinaceus", and it looks like a hedgehog, so it is also called "hedgehog fungus". Hericium erinaceus is an incomparably delicious mountain delicacy. The meat is fresh ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L31/00A23L33/00
CPCA23V2002/00
Inventor 彭波李培
Owner 彭波
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