CN106307458A - Health preserving soy sauce and brewing method thereof - Google Patents
Health preserving soy sauce and brewing method thereof Download PDFInfo
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- CN106307458A CN106307458A CN201610717222.4A CN201610717222A CN106307458A CN 106307458 A CN106307458 A CN 106307458A CN 201610717222 A CN201610717222 A CN 201610717222A CN 106307458 A CN106307458 A CN 106307458A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 18
- 102000008186 Collagen Human genes 0.000 claims abstract description 19
- 108010035532 Collagen Proteins 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 18
- 244000068988 Glycine max Species 0.000 claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 17
- 241000241413 Propolis Species 0.000 claims abstract description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 229940069949 propolis Drugs 0.000 claims abstract description 17
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 15
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims description 25
- 230000004151 fermentation Effects 0.000 claims description 25
- 210000000582 semen Anatomy 0.000 claims description 17
- 108010022355 Fibroins Proteins 0.000 claims description 16
- 235000009392 Vitis Nutrition 0.000 claims description 16
- 241000219095 Vitis Species 0.000 claims description 16
- 238000004458 analytical method Methods 0.000 claims description 16
- 239000000284 extract Substances 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 16
- 238000010411 cooking Methods 0.000 claims description 8
- 239000000413 hydrolysate Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 2
- 150000003254 radicals Chemical class 0.000 abstract description 2
- 229920001436 collagen Polymers 0.000 abstract 2
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 230000002490 cerebral effect Effects 0.000 abstract 1
- 229940087603 grape seed extract Drugs 0.000 abstract 1
- 235000002532 grape seed extract Nutrition 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 239000001717 vitis vinifera seed extract Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 8
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013355 food flavoring agent Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 201000002909 Aspergillosis Diseases 0.000 description 2
- 208000036641 Aspergillus infections Diseases 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 231100000357 carcinogen Toxicity 0.000 description 2
- 239000003183 carcinogenic agent Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- YHRUOJUYPBUZOS-UHFFFAOYSA-N 1,3-dichloropropane Chemical compound ClCCCCl YHRUOJUYPBUZOS-UHFFFAOYSA-N 0.000 description 1
- SSZWWUDQMAHNAQ-UHFFFAOYSA-N 3-chloropropane-1,2-diol Chemical compound OCC(O)CCl SSZWWUDQMAHNAQ-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 201000009030 Carcinoma Diseases 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- 241000538804 Lethrinus haematopterus Species 0.000 description 1
- 241000209051 Saccharum Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000005267 amalgamation Methods 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- ONTQJDKFANPPKK-UHFFFAOYSA-L chembl3185981 Chemical group [Na+].[Na+].CC1=CC(C)=C(S([O-])(=O)=O)C=C1N=NC1=CC(S([O-])(=O)=O)=C(C=CC=C2)C2=C1O ONTQJDKFANPPKK-UHFFFAOYSA-L 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001550 testis Anatomy 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses health preserving soy sauce and a brewing method thereof. The health preserving soy sauce is preared from, by weight, 18-35 parts of soybean flour, 12-33 parts of black bean peel, 12-25 parts of flour, 8-22 parts of wheat bran, 6-21 parts of collagen, 9-19 parts of silk protein, 3-11 parts of propolis, 4-21 parts of kelp hydrolysate, 6-25 parts of grape seed extract, 1-6 parts of monascus, 1-3 parts of edible yeast, 13-28 parts of salt and 24-55 parts of water. Compared to the existing technology, this invention has the following advantages: (1) described health preserving soy sauce in the invention can promote the collagen absorption effectively and can eliminate superfluous free radical within human body effectively to preserve the health; (2) described health preserving soy sauce in the invention has low salt and sugar which can generate health care function to cardiovascular and cerebral vessels.
Description
Technical field
The invention belongs to food processing and production field, relate to a kind of flavoring agent, particularly relate to a kind of health preserving soy sauce and
Brewing method.
Background technology
Soy sauce is the flavoring agent of Chinese tradition.The liquid flavoring brewageed with bean, wheat, wheat bran.Color and luster bronzing, has uniqueness
Paste flavor, flavour is delicious, helps lend some impetus to appetite.
Soy sauce is to be developed by beans, before more than 3,000 years, just has the Zhou Dynasty of China and manufactures describing of beans.And Ancient Chinese
It is purely to find by accident for brewageing of working people's invention soy sauce.The flavoring agent that ancient Chinese emperors is hired, soy sauce the earliest
It is salted by fresh meat, close with fish juice manufacture process now, gradually spread among the people because local flavor is excellent, found later
It is similar and cheap that Semen sojae atricolor makes local flavor, the most wide-spread edible.And in early days along with the propagation of Buddhism monk, various places all over the world,
As Japan, Korea S, Southeast Asia one carry.The manufacture of soy sauce, is a kind of family matters art and secret in early days, and it brewages many by certain
Master worker holds, and its technology is handed down from age to age by descendants or is taught down by the master worker of one often, forms brewageing of some way
Method.
Have port matchmaker to report, be found to have illegal retailer have developed one " chemical soy sauce " sell, as long as by Saccharum Sinensis Roxb., refined salt,
These seven kinds of flavouring agents of monosodium glutamate, yeast extract, hydrolyzed vegetable protein matter, inosinic acid and guanyl and compound amalgamation rise, so that it may
Producing " chemistry soy sauce ", not only taste attracts, and more has " glutinous mouth " sensation of true soy sauce, simply closer hears slightly sharp aroma.
Reporter patrols city: nearly all product all calls oneself " making soy sauce ".Report refers to, the hydrolyzed vegetable protein matter in formula likely discharges
Carcinogen.If past attempts is found manufactures hydrolytic process with hydrochloric acid, carcinogen can be disengaged, including three propylene glycol of chlorine (3-MCPD) and
1,3 dichlorohydrins (1,3-DCP).World Health Organization (WHO) does not list the suggestion intake of 1,3 dichlorohydrins, because this material is to people
Harmful, can not be by human consumption;And three propylene glycol of chlorine are another kind of controversial materials, man can be made to suffer from carcinoma of testis.
Summary of the invention
Present invention solves the technical problem that and be: in order to overcome the defect of prior art, it is thus achieved that a kind of less salt, low sugar, nothing have
Evil additive, and the soy sauce that can play a role in health care, the invention provides a kind of health preserving soy sauce and brewing method thereof.
Technical scheme:
A kind of health preserving soy sauce, is made up of following components proportioning by weight: analysis for soybean powder 18~35 parts, Testa sojae atricolor 12~33 parts,
Flour 12~25 parts, wheat bran 8~22 parts, collagen protein 6 ~ 21 parts, fibroin 9 ~ 18 parts, propolis 3 ~ 11 parts, Thallus Laminariae (Thallus Eckloniae) hydrolysate 4
~ 21 parts, Semen Vitis viniferae extract 6 ~ 25 parts, monascus 1~6 parts, edible yeast 1~3 parts, Sal 13~28 parts, water 24~55 parts.
Preferably, described health preserving soy sauce is made up of following components proportioning by weight: analysis for soybean powder 28 parts, Testa sojae atricolor 26
Part, 21 parts of flour, 17 parts of wheat bran, collagen protein 15 parts, fibroin 12 parts, propolis 8 parts, Thallus Laminariae (Thallus Eckloniae) hydrolysate 16 parts, Semen Vitis viniferae
Extract 18 parts, monascus 4 parts, edible yeast 2 parts, Sal 25 parts, 45 parts of water.
The brewing method of a kind of health preserving soy sauce, comprises the steps of
(1) analysis for soybean powder, Testa sojae atricolor and wheat bran are soaked 1~5 hour, be subsequently placed in steaming and decocting in pressure cooker, filter after cooking
Excessive moisture;
(2) grog step (1) obtained rubs, and mixes flour, sends into fermentation tank, access monascus after mix homogeneously,
Ferment 2~4 days under the conditions of 26~32 DEG C, prepare Daqu (massive raw stater for alcholic liquor);
(3) in Daqu (massive raw stater for alcholic liquor), collagen protein, fibroin, propolis, Thallus Laminariae (Thallus Eckloniae) hydrolysate, Semen Vitis viniferae extract and edible yeast are added,
Ferment 45~90 days under the conditions of 28~32 DEG C;
(4) it is added to Sal after fermentation ends, stirs, continue fermentation 35~65 days under the conditions of 30 DEG C, can brewage
Obtain health preserving soy sauce.
Preferably, analysis for soybean powder, Testa sojae atricolor and wheat bran are soaked 4 hours by step (1), be subsequently placed in pressure cooker steaming
Boil, after cooking, filter excessive moisture.
Preferably, grog step (1) obtained in step (2) rubs, and mixes flour, sends into fermentation after mix homogeneously
Tank, accesses monascus, ferments 3 days under the conditions of 28 DEG C, prepares Daqu (massive raw stater for alcholic liquor).
Preferably, step (3) is added in Daqu (massive raw stater for alcholic liquor) collagen protein, fibroin, propolis, Thallus Laminariae (Thallus Eckloniae) hydrolysate, Semen Vitis viniferae
Extract and edible yeast, ferment 80 days under the conditions of 30 DEG C.
Preferably, step (4) is added to Sal after fermentation ends, stirs, under the conditions of 30 DEG C, continue fermentation
60 days, acquisition health preserving soy sauce can be brewageed.
Beneficial effect: (1) health preserving of the present invention soy sauce effectively facilitates the absorption of collagen protein, and can effectively remove in human body
Unnecessary free radical, thus play a role in health care;(2) cardiovascular and cerebrovascular vessel are played health care by health preserving soy sauce low-salt low-sugar of the present invention
Effect.
Detailed description of the invention
Embodiment 1
A kind of health preserving soy sauce, is made up of following components proportioning by weight: analysis for soybean powder 18 parts, Testa sojae atricolor 12 parts, 12 parts of flour,
8 parts of wheat bran, collagen protein 6 parts, fibroin 9 parts, propolis 3 parts, Thallus Laminariae (Thallus Eckloniae) hydrolysate 4 parts, Semen Vitis viniferae extract 6 parts, monascus 1
Part, edible yeast 1 part, Sal 13 parts, 24 parts of water.
The brewing method of a kind of health preserving soy sauce, comprises the steps of
(1) analysis for soybean powder, Testa sojae atricolor and wheat bran being soaked 1 hour, be subsequently placed in steaming and decocting in pressure cooker, it is unnecessary to filter after cooking
Moisture;
(2) grog step (1) obtained rubs, and mixes flour, sends into fermentation tank, access monascus after mix homogeneously,
Ferment 2 days under the conditions of 26 DEG C, prepare Daqu (massive raw stater for alcholic liquor);
(3) in Daqu (massive raw stater for alcholic liquor), collagen protein, fibroin, propolis, Thallus Laminariae (Thallus Eckloniae) hydrolysate, Semen Vitis viniferae extract and edible yeast are added,
Ferment 45 days under the conditions of 28 DEG C;
(4) it is added to Sal after fermentation ends, stirs, continue fermentation 35 days under the conditions of 30 DEG C, acquisition can be brewageed
Health preserving soy sauce.
Embodiment 2
A kind of health preserving soy sauce, is made up of following components proportioning by weight: analysis for soybean powder 28 parts, Testa sojae atricolor 26 parts, 21 parts of flour,
17 parts of wheat bran, collagen protein 15 parts, fibroin 12 parts, propolis 8 parts, Thallus Laminariae (Thallus Eckloniae) hydrolysate 16 parts, Semen Vitis viniferae extract 18 parts, red
4 parts of aspergillosis, edible yeast 2 parts, Sal 25 parts, 45 parts of water.
The brewing method of a kind of health preserving soy sauce, comprises the steps of
(1) analysis for soybean powder, Testa sojae atricolor and wheat bran being soaked 4 hours, be subsequently placed in steaming and decocting in pressure cooker, it is unnecessary to filter after cooking
Moisture;
(2) grog step (1) obtained rubs, and mixes flour, sends into fermentation tank, access monascus after mix homogeneously,
Ferment 3 days under the conditions of 28 DEG C, prepare Daqu (massive raw stater for alcholic liquor);
(3) in Daqu (massive raw stater for alcholic liquor), collagen protein, fibroin, propolis, Thallus Laminariae (Thallus Eckloniae) hydrolysate, Semen Vitis viniferae extract and edible yeast are added,
Ferment 80 days under the conditions of 30 DEG C;
(4) it is added to Sal after fermentation ends, stirs, continue fermentation 60 days under the conditions of 30 DEG C, acquisition can be brewageed
Health preserving soy sauce.
Embodiment 3
A kind of health preserving soy sauce, is made up of following components proportioning by weight: analysis for soybean powder 35 parts, Testa sojae atricolor 33 parts, 25 parts of flour,
22 parts of wheat bran, collagen protein 21 parts, fibroin 18 parts, propolis 11 parts, Thallus Laminariae (Thallus Eckloniae) hydrolysate 21 parts, Semen Vitis viniferae extract 25 parts,
Monascus 6 parts, edible yeast 3 parts, Sal 28 parts, 55 parts of water.
The brewing method of a kind of health preserving soy sauce, comprises the steps of
(1) analysis for soybean powder, Testa sojae atricolor and wheat bran being soaked 5 hours, be subsequently placed in steaming and decocting in pressure cooker, it is unnecessary to filter after cooking
Moisture;
(2) grog step (1) obtained rubs, and mixes flour, sends into fermentation tank, access monascus after mix homogeneously,
Ferment 4 days under the conditions of 32 DEG C, prepare Daqu (massive raw stater for alcholic liquor);
(3) in Daqu (massive raw stater for alcholic liquor), collagen protein, fibroin, propolis, Thallus Laminariae (Thallus Eckloniae) hydrolysate, Semen Vitis viniferae extract and edible yeast are added,
Ferment 90 days under the conditions of 32 DEG C;
(4) it is added to Sal after fermentation ends, stirs, continue fermentation 65 days under the conditions of 30 DEG C, acquisition can be brewageed
Health preserving soy sauce.
Embodiment 4
A kind of health preserving soy sauce, is made up of following components proportioning by weight: analysis for soybean powder 30 parts, Testa sojae atricolor 28 parts, 23 parts of flour,
20 parts of wheat bran, collagen protein 19 parts, fibroin 16 parts, propolis 9 parts, Thallus Laminariae (Thallus Eckloniae) hydrolysate 19 parts, Semen Vitis viniferae extract 23 parts, red
5 parts of aspergillosis, edible yeast 3 parts, Sal 25 parts, 50 parts of water.
The brewing method of a kind of health preserving soy sauce, comprises the steps of
(1) analysis for soybean powder, Testa sojae atricolor and wheat bran being soaked 5 hours, be subsequently placed in steaming and decocting in pressure cooker, it is unnecessary to filter after cooking
Moisture;
(2) grog step (1) obtained rubs, and mixes flour, sends into fermentation tank, access monascus after mix homogeneously,
Ferment 4 days under the conditions of 32 DEG C, prepare Daqu (massive raw stater for alcholic liquor);
(3) in Daqu (massive raw stater for alcholic liquor), collagen protein, fibroin, propolis, Thallus Laminariae (Thallus Eckloniae) hydrolysate, Semen Vitis viniferae extract and edible yeast are added,
Ferment 90 days under the conditions of 32 DEG C;
(4) it is added to Sal after fermentation ends, stirs, continue fermentation 65 days under the conditions of 30 DEG C, acquisition can be brewageed
Health preserving soy sauce.
The health preserving soy sauce that embodiment 1~4 is brewageed acquisition detects, and result is as shown in the table:
Claims (7)
1. a health preserving soy sauce, it is characterised in that be made up of following components proportioning by weight: analysis for soybean powder 18~35 parts, black
Cortex beans 12~33 parts, flour 12~25 parts, wheat bran 8~22 parts, collagen protein 6 ~ 21 parts, fibroin 9 ~ 18 parts, propolis 3 ~ 11
Part, Thallus Laminariae (Thallus Eckloniae) hydrolysate 4 ~ 21 parts, Semen Vitis viniferae extract 6 ~ 25 parts, monascus 1~6 parts, edible yeast 1~3 parts, Sal 13~28
Part, water 24~55 parts.
A kind of health preserving soy sauce the most according to claim 1, it is characterised in that by following components proportioning system by weight
Become: analysis for soybean powder 28 parts, Testa sojae atricolor 26 parts, 21 parts of flour, 17 parts of wheat bran, collagen protein 15 parts, fibroin 12 parts, propolis 8 parts,
Thallus Laminariae (Thallus Eckloniae) hydrolysate 16 parts, Semen Vitis viniferae extract 18 parts, monascus 4 parts, edible yeast 2 parts, Sal 25 parts, 45 parts of water.
3. the brewing method of a kind of health preserving soy sauce described in claim 1, it is characterised in that comprise the steps of
(1) analysis for soybean powder, Testa sojae atricolor and wheat bran are soaked 1~5 hour, be subsequently placed in steaming and decocting in pressure cooker, filter after cooking
Excessive moisture;
(2) grog step (1) obtained rubs, and mixes flour, sends into fermentation tank, access monascus after mix homogeneously,
Ferment 2~4 days under the conditions of 26~32 DEG C, prepare Daqu (massive raw stater for alcholic liquor);
(3) in Daqu (massive raw stater for alcholic liquor), collagen protein, fibroin, propolis, Thallus Laminariae (Thallus Eckloniae) hydrolysate, Semen Vitis viniferae extract and edible yeast are added,
Ferment 45~90 days under the conditions of 28~32 DEG C;
(4) it is added to Sal after fermentation ends, stirs, continue fermentation 35~65 days under the conditions of 30 DEG C, can brewage
Obtain health preserving soy sauce.
The brewing method of a kind of health preserving soy sauce, it is characterised in that by analysis for soybean powder, black in step (1)
Cortex beans and wheat bran are soaked 4 hours, are subsequently placed in steaming and decocting in pressure cooker, filter excessive moisture after cooking.
The brewing method of a kind of health preserving soy sauce, it is characterised in that in step (2), step (1) is obtained
The grog obtained rubs, and mixes flour, sends into fermentation tank, accesses monascus, ferment 3 days under the conditions of 28 DEG C after mix homogeneously,
Prepare Daqu (massive raw stater for alcholic liquor).
The brewing method of a kind of health preserving soy sauce, it is characterised in that step adds in (3) in Daqu (massive raw stater for alcholic liquor)
Add collagen protein, fibroin, propolis, Thallus Laminariae (Thallus Eckloniae) hydrolysate, Semen Vitis viniferae extract and edible yeast, fermentation 80 under the conditions of 30 DEG C
My god.
The brewing method of a kind of health preserving soy sauce, it is characterised in that in step (4) after fermentation ends
It is added to Sal, stirs, under the conditions of 30 DEG C, continue fermentation 60 days, acquisition health preserving soy sauce can be brewageed.
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Cited By (3)
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CN107712810A (en) * | 2017-09-28 | 2018-02-23 | 程龙凤 | A kind of preparation method of setose thistle propolis soy sauce |
CN109090566A (en) * | 2018-08-24 | 2018-12-28 | 安徽竞赛食品有限公司 | A kind of health soy sauce and preparation method thereof |
CN111165786A (en) * | 2019-12-14 | 2020-05-19 | 安徽爱家食品有限公司 | Brewing method of soy sauce by microbial fermentation |
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CN105558510A (en) * | 2014-10-06 | 2016-05-11 | 郑州国手生物科技有限公司 | Method for producing soy sauce by using wild grape seed and black beans |
CN105747188A (en) * | 2016-03-25 | 2016-07-13 | 浙江海洋学院 | Squid bone seafood sauce and preparation method thereof |
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2016
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CN101427760A (en) * | 2008-11-10 | 2009-05-13 | 孟亮 | Nutrition reinforced varek sauce and method of producing the same |
CN102919810A (en) * | 2012-11-06 | 2013-02-13 | 湖南省义丰祥实业有限公司 | Solidified soy sauce and preparation process thereof |
CN103704665A (en) * | 2014-01-01 | 2014-04-09 | 宜昌土老憨风味食品有限公司 | Brewing method for citrus soy sauce |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN107712810A (en) * | 2017-09-28 | 2018-02-23 | 程龙凤 | A kind of preparation method of setose thistle propolis soy sauce |
CN109090566A (en) * | 2018-08-24 | 2018-12-28 | 安徽竞赛食品有限公司 | A kind of health soy sauce and preparation method thereof |
CN111165786A (en) * | 2019-12-14 | 2020-05-19 | 安徽爱家食品有限公司 | Brewing method of soy sauce by microbial fermentation |
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