Processing method of healthy Russula vinosa Lindblad soy sauce

A processing method and technology for health-care soy sauce, which are applied in the processing field of soy sauce, can solve the problems of low processing and utilization efficiency of raw materials, low level of development and utilization, etc., and achieve the effects of easy to master processing method, high quality and wide edible surface.

Inactive Publication Date: 2017-09-19
周兆平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Rhodochromyces has a very high health value and is often used as medicine. It has the problems...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A processing method of rhodobacter soy sauce, characterized in that, the processing method adopts the following steps:

[0028] a. Pretreatment of Rhodochromycetes: Select fresh Rhodochromycetes, add a little Hericium erinaceus and Osmanthus fragrans, rinse with water, mix evenly according to the ratio of 1:0.35:0.12, carry out crushing treatment, and then add its weight 0.45 % of citric acid and 0.2% of ascorbic acid, then add an appropriate amount of selenium water, and send it into the colloid mill for grinding to obtain the mixed pulp of rhodochromycetes;

[0029] b. Kidney bean pretreatment: Mix 10kg of kidney beans and 3kg of green beans evenly, put them in 30kg of water, soak for 10 hours, remove impurities, rinse and dry, put them in a steaming equipment and steam until cooked, take out and cool to room temperature, Kidney bean puree is prepared;

[0030] c. Mixing and inoculation: take 15kg of kidney bean puree, 3kg of red vertebral fungus mixed slurry, 4kg of...

Embodiment 2

[0036] A processing method of rhodobacter soy sauce, characterized in that, the processing method adopts the following steps:

[0037] a. Rhodochromycetes pretreatment: select fresh Rhodochromyces, add a little Agaricus blazei and white fungus, rinse with water, mix evenly according to the ratio of 1:0.2:0.1, carry out crushing treatment, and then add 0.45% of its weight Citric acid and 0.2% ascorbic acid, then add an appropriate amount of selenium water, send it into the colloid mill for grinding, and then make the mixed slurry of rhizoma rhizome;

[0038] b. Kidney bean pretreatment: mix 10kg of kidney beans and 3kg of natto evenly, put them in 30kg of water, soak for 10 hours, remove impurities, rinse and dry, put them in a steaming equipment and steam until cooked, take out and cool to room temperature , making the kidney bean puree;

[0039] c. Mixing and inoculation: Take 15kg of kidney bean paste, 5kg of red vertebral fungus mixed pulp, 4kg of wood bran, 3kg of bran, 2...

specific Embodiment approach

[0046]Embodiment one:

[0047] A processing method of rhodobacter soy sauce, characterized in that, the processing method adopts the following steps:

[0048] a. Pretreatment of Rhodochromycetes: Select fresh Rhodochromycetes, add a little Hericium erinaceus and Osmanthus fragrans, rinse with water, mix evenly according to the ratio of 1:0.35:0.12, carry out crushing treatment, and then add its weight 0.45 % of citric acid and 0.2% of ascorbic acid, then add an appropriate amount of selenium water, and send it into the colloid mill for grinding to obtain the mixed pulp of rhodochromycetes;

[0049] b. Kidney bean pretreatment: Mix 10kg of kidney beans and 3kg of green beans evenly, put them in 30kg of water, soak for 10 hours, remove impurities, rinse and dry, put them in a steaming equipment and steam until cooked, take out and cool to room temperature, Kidney bean puree is prepared;

[0050] c. Mixing and inoculation: take 15kg of kidney bean puree, 3kg of red vertebral fu...

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PUM

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Abstract

The invention discloses a processing method of healthy Russula vinosa Lindblad soy sauce. The processing method is characterized in that the healthy Russula vinosa Lindblad soy sauce takes Russula vinosa Lindblad as a main raw material and is prepared through pretreatment of Russula vinosa Lindblad, pretreatment of kidney beans, mixed inoculation, fermentation, filtration, sterilization, precipitation and packaging. The prepared healthy Russula vinosa Lindblad soy sauce has the advantages that the quality is good, the application range is wide and the processing method is simple and easy to master, and the finished soy sauce smells mellow, has stable color and luster, contains balanced nutrients and has the healthcare functions of nourishing yin, tonifying the kidney, moistening the lung, activating blood, strengthening the brain, maintaining beauty and the like.

Description

technical field [0001] The invention relates to a processing method of soy sauce, in particular to a processing method of health-care soy sauce made of rhodochrobacterium. Background technique [0002] Russula, also known as russula, is the humus layer of red vertebral forest soil formed over a long period of time. Russula contains protein, carbohydrates, minerals, vitamin B, vitamin D, vitamin E, and contains Niacin, which is rare in other foods, and trace elements such as iron, zinc, selenium, and manganese. It also contains a variety of essential amino acids and other ingredients, which have the effects of nourishing yin, nourishing kidney, moistening lung, promoting blood circulation, strengthening the brain, and beautifying the face. Regular consumption can strengthen the body and prolong life. Rhodochromycus has health effects such as nourishing blood and strengthening body, skin care and beauty, anti-cancer and anti-cancer, and delaying aging. It is a rare pure n...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L31/00A23L11/00A23L33/00A23L11/50
CPCA23L27/50A23L31/00A23L33/00A23V2002/00A23L11/50A23V2200/30A23V2200/314A23V2200/322A23V2200/318A23V2250/032A23V2250/1626A23V2250/708A23V2250/76
Inventor 周兆平赵梦楷
Owner 周兆平
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