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Method for making jerusalem artichoke characteristic soy sauce

A production method and technology of Jerusalem artichoke, which are applied in the functions of food ingredients, food science, application, etc., can solve the problem of intolerant storage of fresh Jerusalem artichoke, and achieve the effects of easy implementation, simple processing method, and favorable two-way regulation.

Inactive Publication Date: 2017-03-01
芜湖市三山区绿色食品产业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to use Jerusalem artichoke as raw material, process Jerusalem artichoke special soy sauce, and solve the problem that fresh Jerusalem artichoke is not resistant to storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of Jerusalem artichoke characteristic soy sauce, its main steps are:

[0017] A Raw material processing: stack fresh and mature Jerusalem artichokes without mechanical damage for 6 days in a cool place to fully convert the starch in the Jerusalem artichokes into sugar, then wash and peel the Jerusalem artichokes and drain;

[0018] B Steaming material: Cut the clean Jerusalem artichoke meat into small pieces, let it dry for 1-2 days and then steam it in a steamer. When the steam rises to the top of the cage, steam it for another 30-45 minutes, and it will be steamed thoroughly;

[0019] C Fermentation: Pour the steamed Jerusalem artichoke into a sieve or a dustpan, sprinkle flour at a ratio of 3%-5%, spread it evenly on the mat with a thickness of 40-50mm, and finally cover it with a layer of clean gauze. To facilitate fermentation, after 6-7 days of fermentation, a layer of white hairs will gradually grow on the raw materials, and after 7-8...

Embodiment 2

[0024] A kind of preparation method of Jerusalem artichoke characteristic soy sauce, its main steps are:

[0025] A Raw material processing: stack the fresh and mature Jerusalem artichoke without mechanical damage for 5-7 days in a cool place, so that the starch in the Jerusalem artichoke can be fully converted into sugar, then wash and peel the Jerusalem artichoke and drain it;

[0026] B Steaming material: Cut the clean Jerusalem artichoke meat into small pieces, let it dry for 1-2 days, and then steam it in a steamer. When the steam rises to the top of the cage, steam it for 45-60 minutes, and then it will be fully steamed;

[0027] C Fermentation: Pour the steamed Jerusalem artichoke into a sieve or dustpan, sprinkle flour at a ratio of 3%-5%, spread it evenly on the mat with a thickness of 30-40mm, and finally cover it with a layer of clean gauze. To facilitate fermentation, after 6-7 days of fermentation, a layer of white hairs will gradually grow on the raw materials, a...

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PUM

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Abstract

The invention discloses a method for making jerusalem artichoke characteristic soy sauce. The method comprises the following process flow: raw material processing, material steaming, fermenting, sauce airing, seasoning, and packaging to obtain the finished product. The method has the beneficial effect that the method takes jerusalem artichoke as a main raw material, the jerusalem artichoke is processed to the jerusalem artichoke characteristic soy sauce. The product contains starch and inulin, is in favor of bidirectional adjusting of blood sugar, improves the fat balance in body, and has the advantages of simple processing method, low equipment cost, and easy implement. The method opens up a novel approach for deep processing of the jerusalem artichoke raw material.

Description

technical field [0001] The invention relates to a method for preparing condiments, in particular to a method for preparing Jerusalem artichoke special soy sauce. Background technique [0002] Jerusalem artichoke, also known as Jerusalem artichoke, is a perennial herb of the genus Sunflower in the Compositae family. It blooms in autumn and has small yellow flowers shaped like chrysanthemums. It is usually propagated by tubers. Its underground tubers are rich in starch, inulin and other fructose polymers. They can be eaten, cooked, porridge, pickled vegetables, and dried in the sun. Dried Jerusalem artichoke can also be used as raw material for starch and alcohol production. [0003] The effect of Jerusalem artichoke: Jerusalem artichoke has the effect of lowering blood sugar, which can promote the decomposition of sugar, convert excess sugar into heat, and improve the fat balance in the body. Jerusalem artichoke has a two-way regulating effect on blood sugar. It can increas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/00
CPCA23V2002/00A23V2200/328A23V2200/30
Inventor 荣曼蔺赵文武鲍俊辉
Owner 芜湖市三山区绿色食品产业协会
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