Preparation method of dark soy sauce with anti-oxidation function
A dark soy sauce and anti-oxidation technology, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of not having health-preserving effects and medicinal value, and achieve the reduction of the activity of monoamine oxidase in the whole brain, Improves total antioxidant capacity and reduces oxidative damage
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Embodiment 1
[0024] A method for preparing dark soy sauce with anti-oxidative effect, which is prepared from the following components by weight: 8 parts of Cordyceps militaris, 40 parts of soy sauce koji, 5 parts of oats, 7 parts of Flammulina velutipes, 6 parts of wolfberry, and 4 parts of Shiji mushroom , 5 parts of Hericium erinaceus, 3 parts of salt, 2 parts of rock sugar, 1.2 parts of sweetener, 0.9 part of freshness enhancer and 70 parts of water; the preparation method of the dark soy sauce comprises the following steps:
[0025] 1) Put oats, Flammulina velutipes, Lycium barbarum, Shiji mushrooms and Hericium erinaceus in a pot, add water, cook at 85°C for 15 minutes, and filter to obtain soup;
[0026] 2) co-fermenting Cordyceps militaris, soy sauce koji, broth and salt at 25°C for 24 hours to obtain a soy sauce stock solution;
[0027] 3) blending, concentrating and drying the fermented soy sauce stock solution and rock sugar to obtain soy sauce liquid;
[0028] 4) Blending, boil...
Embodiment 2
[0036] A method for preparing dark soy sauce with anti-oxidative effect, which is prepared from the following components by weight: 10 parts of Cordyceps militaris, 43 parts of soy sauce koji, 6 parts of oats, 9 parts of Flammulina velutipes, 7 parts of wolfberry, and 5 parts of Shiji mushroom , 6 parts of Hericium erinaceus, 4 parts of salt, 2.2 parts of rock sugar, 1.4 parts of sweetener, 1.1 parts of freshness enhancer and 78 parts of water; the preparation method of the dark soy sauce comprises the following steps:
[0037] 1) Put oats, Flammulina velutipes, Lycium barbarum, Shiji mushroom and Hericium erinaceus in a pot, add water, cook at 87°C for 17 minutes, and filter to obtain soup;
[0038] 2) co-fermenting Cordyceps militaris, soy sauce koji, broth and salt at 27°C for 26 hours to obtain soy sauce stock solution;
[0039] 3) blending, concentrating and drying the fermented soy sauce stock solution and rock sugar to obtain soy sauce liquid;
[0040] 4) Blending, boi...
Embodiment 3
[0048]A method for preparing dark soy sauce with anti-oxidative effect, which is prepared from the following components by weight: 13 parts of Cordyceps militaris, 48 parts of soy sauce koji, 7 parts of oats, 11 parts of Flammulina velutipes, 9 parts of wolfberry, and 6 parts of Shiji mushroom , 8 parts of Hericium erinaceus, 5 parts of salt, 2.6 parts of rock sugar, 1.7 parts of sweetener, 1.3 parts of freshness enhancer and 86 parts of water; the preparation method of the dark soy sauce comprises the following steps:
[0049] 1) Put oats, Flammulina velutipes, Lycium barbarum, Shiji mushroom and Hericium erinaceus in a pot, add water, cook at 89°C for 19 minutes, and filter to obtain soup;
[0050] 2) co-fermenting Cordyceps militaris, soy sauce koji, broth and salt at 32°C for 28 hours to obtain a soy sauce stock solution;
[0051] 3) blending, concentrating and drying the fermented soy sauce stock solution and rock sugar to obtain soy sauce liquid;
[0052] 4) Blending,...
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