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Shii-take soy sauce and preparation method thereof

A technology of soy sauce and shiitake mushrooms, applied in food science, food preservation, food ingredients containing natural extracts, etc., can solve problems such as decline

Inactive Publication Date: 2017-03-08
滁州先奇工业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the content of amino acids and ethyl acetate in soy sauce will decrease if it is left for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: get 250 parts of soy sauce, 25 parts of shiitake mushrooms, 30 parts of astragalus, 20 parts of salvia miltiorrhiza, 15 parts of black plum, 17 parts of licorice, and 8 parts of additives. The additives include the following components in parts by weight: 2-ethyl - 2 parts of 3,5-dimethylpyrazine, 2 parts of sodium alginate, 4 parts of sodium chondroitin sulfate, the soy sauce is Haitian dark soy sauce, take mushrooms, astragalus, salvia miltiorrhiza, ebony, licorice, add 10 times the weight of medicinal materials water, soaked for 0.5h, decocted for 1 hour, filtered, added water with 8 times the weight of medicinal materials to the medicinal residues, decocted for 1 hour, filtered out the medicinal liquid, combined two decoction liquids, concentrated under reduced pressure to 60°C, and the relative density was 1.05, add ethanol so that the volume percentage of the alcohol content reaches 75%, stir, stand still, filter, and the relative density of the filtr...

Embodiment 2

[0013] Embodiment 2: Get 200 parts of soy sauce, 30 parts of shiitake mushrooms, 20 parts of astragalus, 25 parts of salvia miltiorrhiza, 10 parts of black plum, 12 parts of licorice, and 7 parts of additives. The additives include the following components in parts by weight: sodium alginate 3 4 parts of sodium chondroitin sulfate, the soy sauce is Haitian dark soy sauce, take mushrooms, astragalus, salvia miltiorrhiza, black plum, licorice, add 10 times the weight of medicinal materials in water, soak for 0.5h, decoct for 1 hour, filter, and add medicinal residues Water with 8 times the weight of the medicinal material, decocted for 1 hour, filtered out the medicinal liquid, combined two decoction liquids, concentrated under reduced pressure to a relative density of 1.05 at 60°C, added ethanol so that the volume percentage of the alcohol content reached 75%, stirred, Stand still, filter, and concentrate the filtrate under reduced pressure to a relative density of 1.25 at 65°C,...

Embodiment 3

[0014] Embodiment 3: get 250 parts of soy sauce, 25 parts of shiitake mushrooms, 30 parts of astragalus, 20 parts of salvia miltiorrhiza, 15 parts of black plum, 17 parts of licorice, 6 parts of additives, and the additives include the following components by weight: 2-ethyl 2 parts of -3,5-dimethylpyrazine, 4 parts of sodium chondroitin sulfate, the soy sauce is Haitian dark soy sauce, take mushrooms, astragalus, salvia miltiorrhiza, ebony, licorice, add 10 times the weight of medicinal materials in water, soak for 0.5h, Decoct for 1 hour, filter, add water with 8 times the weight of medicinal materials to the dregs, decoct for 1 hour, filter out the medicinal liquid, combine the two decoction liquids, concentrate under reduced pressure to 60 °C and the relative density is 1.05, add ethanol to make the The volume percentage of the alcohol amount reaches 75%, stir, stand still, filter, and the relative density of the filtrate is 1.25 when the filtrate is concentrated under redu...

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PUM

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Abstract

The present invention provides shii-take soy sauce. The shii-take soy sauce is prepared from the following raw materials and an additive in parts by weight: 200-300 parts of soy sauce, 18-30 parts of shii-take, 20-40 parts of radix astragali, 18-25 parts of radix salviae miltiorrhizae, 10-20 parts of smoked plums, 12-20 parts of licorice and 6-15 parts of an additive. The additive comprises the following components in parts by weight: 1-4 parts of 2-ethyl-3,5-dimethylpyrazine, 2-4 parts of sodium alginate and 3-7 parts of sodium chondroitin sulfate. After placing, the shii-take soy sauce is relatively high in amino acids and ethyl acetate.

Description

technical field [0001] The invention relates to a mushroom soy sauce and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Soy sauce is a traditional Chinese condiment. A liquid condiment brewed from beans, wheat, and bran. The color is reddish brown, with a unique sauce aroma, delicious taste, and helps to stimulate appetite. Soy sauce is evolved from soy sauce. As early as more than 3,000 years ago, there was a record of making soy sauce in the Zhou Dynasty of China. However, the invention of soy sauce brewing by the working people in ancient China was purely accidental. The condiment used by ancient Chinese emperors. The earliest soy sauce was marinated from fresh meat. It is similar to the production process of fish sauce today. Because of its excellent flavor, it gradually spread to the people. Later, it was found that soybeans have a similar flavor and are cheap. For the spread of food. In the early days, with th...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L31/00A23L33/105A23L33/10A23L3/3562A23L3/3544
CPCA23L3/3562A23L3/3544A23V2002/00A23V2250/208A23V2250/21A23V2250/5026
Inventor 孙本如
Owner 滁州先奇工业科技有限公司
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