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CN106307458A - Health preserving soy sauce and brewing method thereof - Google Patents

Health preserving soy sauce and brewing method thereof Download PDF

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Publication number
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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China
Prior art keywords
parts
soy sauce
health preserving
preserving soy
conditions
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Pending
Application number
CN201610717222.4A
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Chinese (zh)
Inventor
薛常刚
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Individual
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Individual
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Priority to CN201610717222.4A priority Critical patent/CN106307458A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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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

A kind of health preserving soy sauce and brewing method thereof
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.
CN201610717222.4A 2016-08-25 2016-08-25 Health preserving soy sauce and brewing method thereof Pending CN106307458A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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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