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Method for refining soybean sauce from cordyceps sinensis

A technology of Cordyceps and soy sauce, applied in the functions of food ingredients, food ingredients as taste improvers, food science and other directions, can solve the problems such as the fresh taste affecting the original dish, the single taste of soy sauce, etc. Good and good health effects

Inactive Publication Date: 2016-12-14
开平市民丰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing soy sauce has a relatively single taste, generally strong and thick, rich in soy sauce, with a salty taste, sometimes when used in cold salad or cooking light vegetables, it will affect the fresh taste of the original dishes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The method for extracting soy sauce from Cordyceps comprises Cordyceps, soybeans, salt, yeast liquid, wheat flour, water, and the mass numbers of various raw materials are: Cordyceps 3%, soybeans 25%, salt 10%, yeast liquid 3%, wheat flour 25%, the rest is water.

[0028] The specific steps are:

[0029] Step 1, select Cordyceps to clean, disinfect and dry;

[0030] Step 2, mixing soybeans and wheat flour evenly, and fully fermenting;

[0031] Step 3: Add Cordyceps, yeast liquid, and water to the semi-finished product in Step 2, and mix well;

[0032] Step 4, put the mixture in step 3 into a sealed tank, and carry out the second fermentation; the temperature is kept at 55 degrees, and the fermentation time is 3 days;

[0033] Step 5, the semi-finished product of step 4 is subjected to oil filtration, precipitation, and filtration;

[0034] Step 6, after cooking and sterilizing the oil filtered out in Step 5, pack it.

Embodiment 2

[0036] In further implementation, the mass numbers of the various raw materials are: Cordyceps 7%, soybean 30%, salt 13%, yeast liquid 7%, wheat flour 30%, water 17%.

[0037] The specific steps are:

[0038] Step 1, select Cordyceps to clean, disinfect and dry;

[0039] Step 2, mixing soybeans and wheat flour evenly, and fully fermenting;

[0040] Step 3: Add Cordyceps, yeast liquid, and water to the semi-finished product in Step 2, and mix well;

[0041] Step 4, put the mixture in step 3 into a sealed cylinder for the second fermentation; the temperature is kept at 60 degrees, and the fermentation time is 5 days;

[0042] Step 5, the semi-finished product of step 4 is subjected to oil filtration, precipitation, and filtration;

[0043] Step 6, after cooking and sterilizing the oil filtered out in Step 5, pack it.

Embodiment 3

[0045] The method for extracting soy sauce from Cordyceps comprises Cordyceps, soybeans, salt, yeast liquid, wheat flour, water, and the mass numbers of various raw materials are: 10% of Cordyceps sinensis, 35% of soybeans, 15% of table salt, 10% of yeast liquid, wheat flour 35%, the rest is water.

[0046] The specific steps are:

[0047] Step 1, select Cordyceps to clean, disinfect and dry;

[0048] Step 2, mixing soybeans and wheat flour evenly, and fully fermenting;

[0049] Step 3: Add Cordyceps, yeast liquid, and water to the semi-finished product in Step 2, and mix well;

[0050] Step 4, put the mixture in step 3 into a sealed tank for the second fermentation; the temperature is kept at 60 degrees, and the fermentation time is 1 day;

[0051] Step 5, the semi-finished product of step 4 is subjected to oil filtration, precipitation, and filtration;

[0052] Step 6, after cooking and sterilizing the oil filtered out in Step 5, pack it.

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PUM

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Abstract

The invention discloses a method for refining soybean sauce from cordyceps sinensis. According to the method for refining soybean sauce from cordyceps sinensis, the soybean sauce comprises the following various raw materials by mass percent: 3-10% of cordyceps sinensis, 25-35% of soybeans, 10-15% of salt, 3-10% of yeast liquid, 25-35% of wheatmeal and the balance of water. The refined soybean sauce is good in mouthfeel and refreshing in taste, has an excellent health effect and is favorable for product popularization.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a method for extracting soy sauce from cordyceps. Background technique [0002] Soy sauce is one of the condiments commonly used by the public and plays an important role in the kitchen. Existing soy sauce has a relatively single taste, generally strong and thick, rich in soy sauce, with a salty taste, and sometimes when used in cold salad or cooking light vegetables, it will affect the fresh taste of the original dish. Contents of the invention [0003] The object of the present invention is to propose a method for extracting soy sauce from Cordyceps, which overcomes the above-mentioned shortcomings of the prior art. The method has good mouthfeel, fresher taste, good health care effect, and is conducive to product promotion. [0004] In order to achieve the above-mentioned design purpose, the technical scheme adopted in the present invention is as follows: [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/10A23L33/105A23L31/00
CPCA23V2002/00A23V2200/14A23V2200/30A23V2250/208
Inventor 李焕明
Owner 开平市民丰食品有限公司