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Soy sauce with garlic taste

A technology of soy sauce and garlic aroma, which is applied in the direction of yeast-containing food ingredients, bacteria used in food preparation, packaging, etc., can solve the problems of single taste of soy sauce, troublesome operation, unsatisfactory taste, etc., to enhance the use feel, avoid slipping, The effect of reducing safety hazards

Pending Publication Date: 2019-12-13
韩新凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to make up for the deficiencies in the prior art and solve the problem of single taste of soy sauce, troublesome operation and unsatisfactory taste during deployment, a garlic soy sauce proposed by the present invention

Method used

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  • Soy sauce with garlic taste
  • Soy sauce with garlic taste
  • Soy sauce with garlic taste

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] Such as Figure 1 to Figure 4 Shown, a kind of garlic soy sauce of the present invention, preparation method comprises the following steps:

[0028] S1: Raw material processing: crush 40 parts of soybeans, 10 parts of cashew nuts, and 5 parts of black sesame into granules with a particle size of 200-300 mesh, soak in water at 80-100°C for 2-3 hours, and place in a steaming tank 1.5-2h under the condition of 0.5-0.8Mpa, and then send steam, and the second pressure-holding treatment under the condition of 0.1-0.3Mpa for 1-1.5h, after steaming, the pressure is discharged to 0Mpa, and the clinker A is obtained. Standby; put 40 parts of garlic cloves into the steamer, hold the pressure for 1-1.5h under the condition of 0.1-0.3Mpa for 1-1.5h, steam and extrude into mashed garlic to obtain clinker B, set aside;

[0029] S2: Make koji with circulating ventilation: cool the above clinker A and clinker B to 35°C; weigh 0.1-0.5 parts of Aspergillus oryzae, 0.1-0.5 parts of Luxie ...

Embodiment approach

[0035] As an embodiment of the present invention, the right side of the reel 51 is engraved with a scale for displaying the remaining amount of soy sauce in the soy sauce bag 42; during operation, the reel 51 rotates to squeeze the soy sauce bag 42, and the right side of the reel 51 depicts The scale can clearly visualize the remaining soy sauce content in the soy sauce bag 42 according to the rotation angle of the reel 51. When the soy sauce is used up, it can be added in time to avoid the unknown soy sauce content in the soy sauce tank, resulting in untimely addition of soy sauce. At the same time, when the reel When the 51 breaks down and cannot rotate, the factor that the soy sauce is used up can be quickly eliminated and the maintenance time can be reduced.

[0036] As an embodiment of the present invention, the handle 2 is located above the reel 51 and is provided with a second groove 7; a roller 71 is rotatably connected in the second groove 7; The surface is close to t...

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Abstract

The invention belongs to the technical field of seasoning processing, and particularly relates to a soy sauce with a garlic taste. The soy sauce comprises a pot body, a handle and a spout, wherein thespout is fixedly connected to the left side of the pot body; the handle is fixedly connected to the right side of the pot body; the pot body is of hollow design, and a sealing box is fixedly connected to one side which is near the handle in the pot body; one side which is near the pot body on the handle is provided with a cavity; the cavity extends into the sealing box; a soy sauce bag is installed in the cavity; a fixing shaft is fixedly connected to a position, which is positioned on a handle opening, of the cavity; the fixing shaft is rotatably connected with a winding shaft; the left sideof the winding shaft is provided with a first groove; fixing teeth which are arranged evenly are fixedly connected in the first groove; a position, which is positioned in the first groove, of the fixing shaft is fixedly connected with a spacing tooth; and one end, which is far away from the fixing shaft, of the spacing tooth is fixedly connected with a pressing rod. The winding shaft is manuallyrotated, so that the soy sauce gradually shrinks so as to extrude the soy sauce with the garlic taste in the soy sauce bag to be sprayed out of the spout, and the cooperated utilization of the soy sauce with the garlic taste and a traditional soy sauce is realized.

Description

technical field [0001] The invention belongs to the technical field of condiment processing, in particular to garlic soy sauce. Background technique [0002] Soy sauce has the effects of relieving heat and irritability, seasoning and appetizing. The quality of soy sauce includes its color, aroma, taste, body and the content of nutrients in its ingredients. 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. As a traditional brewing condiment, soy sauce has become a must-have condiment on people...

Claims

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Application Information

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IPC IPC(8): A23L27/50B65D1/10B65D77/06B65D77/08B65D85/72
CPCA23L27/50B65D1/10B65D77/06B65D77/08B65D85/72A23V2002/00A23V2400/143A23V2200/15A23V2250/76
Inventor 不公告发明人
Owner 韩新凤
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