Chinese caterpillar fungus health-care sauce containing arctium lappa roots and making method of Chinese caterpillar fungus health-care sauce

A technology for health-care soy sauce and burdock, applied in the field of condiments, can solve the problems of not being widely recognized by consumers, low content of active ingredients, and inability to achieve special effects, etc., so as to improve the utilization rate of equipment, enhance immunity, and achieve pure flavor. thick effect

Inactive Publication Date: 2018-04-06
盘锦金鹰调味品酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding health-care raw materials to soy sauce to endow it with special effects has become a research hotspot in this industry. Cordyceps soy sauce and soy sauce with traditional Chinese medicine ingredients have also ap...

Method used

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  • Chinese caterpillar fungus health-care sauce containing arctium lappa roots and making method of Chinese caterpillar fungus health-care sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Cordyceps health-care soy sauce containing burdock root, its raw materials are proportioned in parts by weight as follows: 50 parts of soybeans, 30 parts of wheat, 20 parts of hazelnut kernels, 20 parts of burdock root, 15 parts of Cordyceps extract, 15 parts of black fungus, and 10 parts of schisandra , 5 parts of wolfberry, 10 parts of salt.

[0017] In order to achieve the above object, the preparation method of the Cordyceps health-care soy sauce containing burdock root provided by the present invention specifically includes the following steps.

[0018] Step 1: Raw material processing: Remove impurities from soybeans, wheat, and hazelnut kernels, crush them into granules with a particle size of 200-300 mesh, treat them with boiling water at 100°C for 1.2 hours, put them in a steaming tank, and firstly under the condition of 1.2Mpa Keep the pressure for 3.0 hours, send steam, and keep the pressure for 1.5 hours under the condition of 0.8Mpa. After steaming, discharg...

Embodiment 2

[0023] Cordyceps health-care soy sauce containing burdock root, its raw materials are proportioned by weight as follows: 45 parts of soybeans, 25 parts of wheat, 23 parts of hazelnut kernels, 24 parts of burdock root, 18 parts of Cordyceps extract, 13 parts of black fungus, 7 parts of Schisandra , 8 parts of wolfberry, 12 parts of salt.

Embodiment 3

[0025] Cordyceps health-care soy sauce containing burdock root, its raw materials are proportioned by weight as follows: 40 parts of soybeans, 20 parts of wheat, 30 parts of hazelnut kernels, 20 parts of burdock root, 20 parts of Cordyceps extract, 10 parts of black fungus, 5 parts of schisandra , 10 parts of wolfberry, 10-15 parts of salt.

[0026] 1. After examples 1, 2 and 3 are oiled, the first test results are respectively 0.987g / 100mL, 0.945g / 100mL, and 0.932g / 100mL of amino acid nitrogen in head oil, and 0.48g / 100mL in dioleic amino acid nitrogen , 0.492g / 100mL, 0.483g / 100mL.

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Abstract

The invention belongs to the technical field of condiments, and in particular relates to a cordyceps health-care soy sauce containing burdock root and a preparation method thereof. The ratio of raw materials in parts by weight is as follows: 40-50 parts of soybeans, 20-30 parts of wheat, 20-30 parts of hazelnut kernels, 20-30 parts of burdock root, 15-20 parts of Cordyceps extract, 10-15 parts of black fungus , 5‑10 parts of schisandra, 5‑10 parts of wolfberry, and 10‑15 parts of salt. The soy sauce prepared by the method is delicious, has the special effects of burdock root and cordyceps, and can meet the needs of eaters, especially the first choice for low immunity and three high groups.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a cordyceps health-care soy sauce containing burdock root and a preparation method thereof. Background technique [0002] Soy sauce has the effects of relieving heat and irritability, seasoning and appetizing. Soy sauce contains isoflavol, a special substance that can lower human cholesterol and reduce the incidence of cardiovascular diseases. The Food Research Institute of Singapore found that soy sauce produces a natural antioxidant component. It helps to reduce the harm of free radicals to human health, and its efficacy is more than ten times stronger than that of common antioxidants such as vitamin C and E; the effect of inhibiting free radicals achieved by using a small amount of soy sauce is equivalent to that of a glass of red wine. [0003] In recent years, with the improvement of people's living standards, due to physical reasons, many special groups fir...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/10A23L31/00
CPCA23L27/50A23L31/00A23L33/10A23V2002/00A23V2200/328A23V2200/326A23V2200/324
Inventor 刘洋陈淑英刘晓鹏
Owner 盘锦金鹰调味品酿造有限公司
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