Processing method of arrowshaped tinospora root and trichosanthes kirilowii solid soy sauce
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A technology of solid soy sauce and processing method, which is applied in the field of soy sauce processing, can solve problems such as products that have not been seen on the market, and achieve the effects of easy mastery of the production process, stable quality, and improved utilization
Inactive Publication Date: 2018-11-06
芜湖市三山区绿色食品产业协会
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Problems solved by technology
[0004] With the continuous development of science and technology, lemongrass and Trichosanthes are processed into tea, beverages, cakes and other products, while the health-care soy sauce processed from Jinguolan and Trichosanthes has not yet been seen on the market
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Embodiment 1
[0020] A kind of processing method of jinguolan guilou solid soy sauce, is characterized in that, adopts following steps:
[0021] A. Trichosanthes decoction preparation: wash 10kg Trichosanthes, 2kg peony, 2kg cockscomb, 2kg pomegranate, 1kg Chinese toon buds, 1kg green tea and put them in 27kg of 35% citric acid Decoction in the solution, the decoction temperature is controlled at 88°C, and the time is controlled at 33min. Repeat the decoction 4 times, mix each decoction, and concentrate it to 18% of the original volume at 68°C to obtain Trichosanthes extract and Trichosanthes filter residue;
[0022] B. Preparation of raw materials: Select fresh golden fruit olives, mulberry leaves, wintersweet leaves, loquat leaves, and mulberry leaves, mix and wash 10kg golden fruit olives, 2kg mulberry leaves, 2kg wintersweet leaves, 1kg loquat leaves, and 1kg tree leaves. After chopping, use steam at 124°C to fix the greens for 22 seconds, put them into 10kg of Trichosanthes extract an...
Embodiment 2
[0032] A kind of processing method of jinguolan guilou solid soy sauce, is characterized in that, adopts following steps:
[0033] A. Preparation of Trichosanthes decoction: Wash 8kg Trichosanthes, 3kg morning glory leaves, 2kg saffron, 2kg Poplar, 1kg Duckweed and decoct in 35kg of water. The decoction temperature is controlled at 82 ℃, the time is controlled at 45min, and the decoction is repeated 4 times, the decoction solution is mixed each time, and concentrated to 15% of the original volume under the environment of 76 ℃ to obtain Trichosanthes extract and Trichosanthes filter residue;
[0034] B. Raw material preparation: select fresh golden fruit olive, medlar leaves, privet leaves, Gesang leaves, and dendrobium leaves, and mix 10kg golden fruit olives, 2kg medlar leaves, 2kg privet leaves, 1kg Gesang leaves, and 1kg dendrobium leaves Mix the leaves evenly and wash them, chop them and finish them with steam at 119°C for 22 seconds, put them into 10kg of Trichosanthes ex...
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Abstract
The present invention discloses a processing method of arrowshaped tinospora root and trichosanthes kirilowii solid soy sauce. The arrowshaped tinospora root and trichosanthes kirilowii solid soy sauce is prepared from arrowshaped tinospora root and trichosanthes kirilowii as raw materials, and processed by steps of trichosanthes kirilowii extract preparing, raw material pre-treating, filtering, enzyme treating, filtering, soybean pre-treating, mixing, inoculating, fermenting, squeezing, filtering, sterilizing, packaging, etc. The arrowshaped tinospora root is soaked using trichosanthes kirilowii boiling liquid and the soaked arrowshaped tinospora root is beaten into slurry to avoid loss of nutrients of the arrowshaped tinospora root; the arrowshaped tinospora root slurry liquid is subjected to a compound enzyme treatment to greatly improve the utilization rate of the arrowshaped tinospora root; the arrowshaped tinospora root is subjected to steam enzyme-deactivating to remove bitter and astringent taste in the arrowshaped tinospora root; and the processing method improves the mouthfeel and quality of the finished product of the soy sauce. The provided arrowshaped tinospora root and trichosanthes kirilowii solid soy sauce is stable in quality; the manufacture technology is simple and easy to master; and the finished product of the soy sauce is mellow and fragrant and balanced in nutrients, and has effects on clearing heat, removing toxins, moistening lungs, reducing phlegm, benefiting throat, stopping pains, etc.
Description
technical field [0001] The invention relates to a processing method of soy sauce, in particular to a processing method of solid soy sauce made of Trichosanthes aurantiae. Background technique [0002] Golden fruit olive is rich in protein, 18 kinds of amino acids that are easily digested and absorbed by the human body, 8 kinds of vitamins such as vitamin C, B, and A, and more than 10 kinds of natural mineral elements such as phosphorus and iron. It is rich in iron and selenium. Selenium and iron are essential elements for anti-fatigue, anti-aging, and blood enrichment. They can enhance the body's immunity, remove free radicals in the body, inhibit the synthesis of DNA in cancer cells and the division and growth of cancer cells, and prevent cancers such as gastric cancer and liver cancer. happened. [0003] Trichosanthes, also known as medicine melon, melon wilt, etc., belongs to Cucurbitaceae Trichosanthes. "Compendium" records: moisturizing lung dryness, reducing fire. ...
Claims
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