CN102578533B - Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce - Google Patents
Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce Download PDFInfo
- Publication number
- CN102578533B CN102578533B CN2012100532748A CN201210053274A CN102578533B CN 102578533 B CN102578533 B CN 102578533B CN 2012100532748 A CN2012100532748 A CN 2012100532748A CN 201210053274 A CN201210053274 A CN 201210053274A CN 102578533 B CN102578533 B CN 102578533B
- Authority
- CN
- China
- Prior art keywords
- parts
- chinese herbal
- soya bean
- herbal medicine
- health care
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The invention relates to a health care black bean sauce with a traditional Chinese herbal medicine recipe and a production process of the health care black bean sauce. Traditional Chinese herbal medicine, spice and auxiliary materials are contained in the health care black bean sauce. The production process of the health care black bean sauce comprises the following steps of raw material selection, soaking, bean steaming, front-period fermentation, strain selection, test tube strain culture, Carlsberg's (Kolle) flask strain amplification culture, strain suspension preparation, inoculation, culture, later-stage fermentation, sauce soup manufacture and filling in jars for storage. Ingredients such as any pigment, various additives and chemical and mineral substances are not added in the manufacture process of the health care black bean sauce, the pure natural fermentation is adopted, the health care black bean sauce is red or brown, the mouth feeling is exquisite, the flavor is fresh and fragrant, and the health care black bean sauce belongs to one kind of healthy green food with the disease treatment and prevention effect.
Description
Technical field
The present invention relates to a kind of health care salt black beans and production technology thereof that contains Chinese herbal medicine formula.
Background technology
Salt black bean (having another name called sauce beans, natto) is long in China's production history, and it is delicious in taste, unique flavor, quality fine and smooth, nutritious, is one of famous traditional soybean product of China, so far the history in existing more than 1000.Since ancient times, Salt black bean just is widely used among the cooking of China, and especially in famous Sichuan cuisine, it is one of indispensable flavoring, and such as famous dish " stirfried bean curd in hot sauce ", Salt black bean is exactly important simply condiment.
In recent years, learnt through physician, physiologist's research that the protein of soybean had indissolubility, and after making Salt black bean, become solvable and generation amino acid, and non-existent various ferment can because Salt black bean bacterium and related bacterium produce, help stomach to digest and assimilate in the raw material.The composition of Salt black bean is: moisture 61.8%, crude protein 19.26%, crude fat 8.17%, carbohydrate 6.09%, crude fibre 2.2%, ash content 1.86%, as vegetable food, crude protein, fat are the abundantest.Salt black bean is the high protein nourishing food, and the alcohol element that contains in the Salt black bean can be got rid of in the body acidifying type lipid in part cholesterol, the decomposer after edible, makes abnormal blood pressure recover normal (" health science " magazine in January, 1994 number, Japan comment society publishes the 4th page).
Traditional type is produced Salt black bean and is all adopted spontaneous fermentation, relies in the air and the mucor that carries in the cage lattice, growth and breeding on the beans base.General fermentation needs about 7 days, and cold weather then need extend to about 20 days.Because mucor growth optimum temperature is about 10-15 ℃, when being warm, the mucor growth is very slow, therefore produces and is subject to seasonal restriction, so general traditional type production all goes into operation in the Beginning of Winter, finish the Beginning of summer.
As everyone knows, Salt black bean " prior fermentation " and " later stage fermentation " in process is absolutely necessary, also be the key element that determines the qualities such as health care Salt black bean quality, delicious look aquatic foods, therefore making prior fermentation and later stage fermentation is most critical one ring of making the health care Salt black bean.Do inventive improvements, need to start with from the program of making " prior fermentation " and " later stage fermentation " that the health care Salt black bean plays a key effect production technology.How by improving " prior fermentation " and " later stage fermentation " and even inquiring in the present invention.
Today that modern civilization is day by day flourishing, the modern civilization disease also is penetrated among the crowd stealthily, and the inferior health chronic disease has become the universally acknowledged healthy major reason of harm people, and how eliminating this class disease also is the permanent problem of medical circle.How can be dissolved in the Salt black bean that keeps healthy treating, prevent various chronic diseases, the Chinese traditional herbs prescription of inferior health disease, to make people in edible Salt black bean, can absorb medicinal herb components, eat and treat, prevent to kill two birds with one stone.So we can start with from improving Salt black bean prior fermentation and later stage fermentation, improve nutritive value and the healthy quality of Salt black bean.How with health, the concepts such as green health are dissolved in the Salt black bean, and this is the key problem that will discuss of the present invention just.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of health care salt black beans and production technology thereof that contains Chinese herbal medicine formula.In process, do not add the compositions such as any pigment, various additives and chemical mine material, sheerly in spontaneous fermentation, and have treatment, prophylactic health-care effect, the restriction, production efficiency of having broken seasonal production be high, can keep Salt black bean genuine.
For solving the problems of the technologies described above, the present invention adopts following technical scheme: contain Chinese herbal medicine, spices and auxiliary material in the described health care salt black beans, described Chinese herbal medicine component and parts by weight proportioning are: 50 parts in the dried rhizome of rehmannia, 45 parts of the coptiss, 40 parts of akebis, 40 parts of honey-fried licorice roots, 50 parts of the Radixs Astragali, 40 parts of the roots of Chinese wild ginger; Above Chinese herbal medicine is combined the Chinese herbal medicine formula that consists of a kind for the treatment of, preventing canker sore disease effect;
Described spices component and parts by weight proportioning are: 60 parts of 40 parts of white bacterium, 45 parts of Lysimachia sikokianas, 40 parts of spiceleafs, 40 parts of tsaokos, 40 parts in ginger, 40 parts of onions, 55 parts in pepper and extra dry red wine rod chillis;
Described auxiliary material component and parts by weight proportioning are; 100 parts of 100 parts of catsup, 100 parts in carrot sauce, 40 parts of liquor, 50 parts of chilli oils and white sugar.
Another technical problem that the present invention will solve provides a kind of production technology that contains the health care salt black beans of Chinese herbal medicine formula.In process, do not add the compositions such as any pigment, various additives and chemical mine material, sheerly in spontaneous fermentation, and have treatment, prophylactic health-care effect, the restriction, production efficiency of having broken seasonal production be high, can keep Salt black bean genuine.
For solving the problems of the technologies described above, the present invention adopts following technical scheme: include following steps: the making of raw material selection-soak-steaming beans-prior fermentation-bacterial classification selection-test tube strains cultivation-Ka (gram) family name bottle expansion bacterial classification cultivation-bacterial classification suspension preparation-inoculation-cultivation-later stage fermentation-halogen material soup-dress altar storage;
The method that described Chinese herbal medicine, spices and auxiliary material join in the salt black soybeans is that Chinese herbal medicine, spices and auxiliary material are joined for the halogen material soup solution of making salt black soybeans " later stage fermentation ", the in addition standby portion of described Chinese herbal medicine and spices joins in the aqueous solution of soaking step immersion black soya bean, and added 1% dietary alkali and reconcile the pH value of soak, make the abundant enough absorption Chinese herbal medicines of black soya bean raw material, fragrance component and expand;
The making step of described salt black soybeans " later stage fermentation " halogen material soup is as follows:
The first step: in pot, go up 30 portions of edible oils, after rusting heat, drop into Chinese herbal medicine and spices and repeatedly stir stir-fry, dried through roasting, fragrant is arranged and till going out, pulverize while hot rapidly, it is stand-by to be milled to powdery;
Second step: the making of syrup: in pot, go up 30 portions of edible oils, to drop into 100 parts of white sugar after the little baked wheaten cake heat, ceaselessly stir, treat to pour into rapidly when white sugar dissolves into red syrup 500 parts of cold water, boiled with big fire, after melting, throws in syrup catsup, carrot sauce, chilli oil, liquor, drop into again Chinese herbal medicine and spices powder that the first step is made, boil 40 minutes with little fire again, treat halogen material soup pinken, have fragrant, rear with soya bean starch thicken soup until halogen material soup becomes thick shape, ladle out time-out with spoon and become thread, halogen material soup is made, and is for subsequent use after the cooling;
The aqueous solution of described immersion black soya bean boils step: in pot, pours 500 parts of clear water into, above-mentioned Chinese herbal medicine and spices dropped in the pot for a in addition, boil 30 minutes with big fire first, cease fire after the little fire of rear usefulness boils 40 minutes, and for subsequent use after cooling.
Further, described bacterial classification is chosen as the fresh glossy ganoderma of medicinal fungus, extracts test tube strains by the program of tissue separation and spore separation under aseptic in-house operation;
Further, described dress altar step is: postvaccinal beans base is taken out, the beans base of adhesion is rubbed with the hands opened, in the dry altar of packing into, layering is poured the halogen material soup that has boiled into and is filled to full altar and is advisable, and rear sealing altar mouth carries out the later stage fermentation storage.
Health care salt black beans and the production technology thereof that contains Chinese herbal medicine formula of the present invention adopts the fresh glossy ganoderma of medicinal fungus, extracts test tube strains by the program of tissue separation and spore separation under aseptic in-house operation.Because the conk optimum temperature is 28-30 ℃, also can grow at high temperature season, not only broken the restriction of seasonal production, and bacterial classification shortens to about 20 hours by 7 days also in the growth and breeding phase on the beans base.Hot day, room temperature was high, and fermentation time more shortens.This fungi is healthy and strong in the growth of beans base, and mycelia is not only even but also tight, in the threat that high temperature season also can alleviate living contaminants, guarantees to produce and normally carries out.This product does not add the compositions such as any pigment, various additives and chemistry, mineral matter in manufacture craft, sheerly in spontaneous fermentation, product takes on a red color or brown, delicate mouthfeel, and delicious delicate fragrance has treatment, one of prophylactic healthy pollution-free food.
The specific embodiment
A kind of health care salt black beans that contains Chinese herbal medicine formula, contain Chinese herbal medicine, spices and auxiliary material in the described health care salt black beans, described Chinese herbal medicine component and parts by weight proportioning are: 50 parts in the dried rhizome of rehmannia, 45 parts of the coptiss, 40 parts of akebis, 40 parts of honey-fried licorice roots, 50 parts of the Radixs Astragali, 40 parts of the roots of Chinese wild ginger; Above Chinese herbal medicine is combined the Chinese herbal medicine formula that consists of a kind for the treatment of, preventing canker sore disease effect;
Described spices component and parts by weight proportioning are: 60 parts of 40 parts of white bacterium, 45 parts of Lysimachia sikokianas, 40 parts of spiceleafs, 40 parts of tsaokos, 40 parts in ginger, 40 parts of onions, 55 parts in pepper and extra dry red wine rod chillis;
Described auxiliary material component and parts by weight proportioning are; 100 parts of 100 parts of catsup, 100 parts in carrot sauce, 40 parts of liquor, 50 parts of chilli oils and white sugar.
Its production technology includes following steps: the making of raw material selection-soak-steaming beans-prior fermentation-bacterial classification selection-test tube strains cultivation-Ka (gram) family name bottle expansion bacterial classification cultivation-bacterial classification suspension preparation-inoculation-cultivation-later stage fermentation-halogen material soup-dress altar storage;
The method that described Chinese herbal medicine, spices and auxiliary material join in the salt black soybeans is that Chinese herbal medicine, spices and auxiliary material are joined for the halogen material soup solution of making salt black soybeans " later stage fermentation ", the in addition standby portion of described Chinese herbal medicine and spices joins in the aqueous solution of soaking step immersion black soya bean, and added 1% dietary alkali and reconcile the pH value of soak, make the abundant enough absorption Chinese herbal medicines of black soya bean raw material, fragrance component and expand;
" prior fermentation " of described health care Salt black bean is exactly to cultivate the fresh lucidum strain of medicinal fungus at the beans base, and its mycelial growth is bred in the surface of beans base, makes it to form the tough and careful epithelium of one deck, the making of described " later stage fermentation " halogen material soup, and the storage of dress altar is ripe.
Key points for operation:
1. select materials
Salt black soybeans is made take black soya bean as raw material.Produce the black soya bean drum with more than protein content height, full grains, the thin meat of skin and the small-sized beans with certain freshness be advisable.
2. soak
The aqueous solution that soaks black soya bean boils step and is: pour 500 parts of clear water in pot into; above-mentioned Chinese herbal medicine and spices are dropped in the pot; boil 30 minutes with big fire first; the little fire of rear usefulness is ceased fire after boiling 40 minutes; dropping into after cooling black soya bean soaks; and add the pH value that 1% dietary alkali is reconciled soak, abundant enough absorption Chinese herbal medicine, the fragrance components of black soya bean are advisable.
The purpose of soaking is to make that protein has certain moisture in the beans, in order to reach rapidly appropriate sex change when steaming beans, makes starchiness be easy to abundant gelatinization, the nutritional labeling that the stripping bacterial classification is required, and supply with growth and breed necessary moisture.
Water content after black soya bean soaks is very close with bacterium relation processed.Production practices show, it is about 45% comparatively suitable that the water content that black soya bean soaks is controlled at.If water content is below 40%, unfavorable to black soya bean growth breeding and product enzyme, the black soya bean after the fermentation is hard not loose; Water content is 55% when above, and black soya bean bitter, epidermis are not glossy.
The length of soak time can be determined according to the soft or hard degree of weather and black soya bean tissue.In general 5-6 hour winter, spring and autumn 3 hours in 2 hours summers, is dipped into the beans expansion and gets final product.
3. steaming beans
The purpose of steaming beans is to make the black soya bean histocyte softening, the sex change of protein appropriateness, and starch reaches gelatinization degree, provides material base for enzyme decomposes; Simultaneously can produce a small amount of carbohydrate and partially hydrolysed protein matter, also can play the effect of sterilization.
The form of steaming beans has two kinds: the one, and water boil is namely put into pot with clear water first and is boiled, and then black soya bean is put into, and approximately through 10 minutes, can take the dish out of the pot; The 2nd, the steam copper boiling namely two adopts live (open) steam to press the steaming beans, temperature 80-100 ℃, is advisable in 5-10 minute.
4. bacterial classification is selected
Traditional type is produced Salt black bean and is all adopted spontaneous fermentation, relies in the air and the mucor that carries in the cage lattice, growth and breeding on the beans base.General prior fermentation needs about 7 days, and cold weather then needs to extend to about 20 days.Because mucor growth optimum temperature is about 15 ℃, when being warm, the Mucor growth is very slow, therefore produces and is subject to seasonal restriction, so general old method production all goes into operation in the Beginning of Winter, finish the Beginning of summer.
The present invention adopts the fresh glossy ganoderma of medicinal fungus, isolates with the program of spore separation by tissue and extract test tube strains under aseptic in-house operation.Because the conk optimum temperature is 28-30 ℃, also can grow at high temperature season, not only broken the restriction of seasonal production, and bacterial classification shortens to about 20 hours by 7 days also in the growth and breeding phase on the beans base.Hot day, room temperature was high, and the prior fermentation time more shortens.This fungi is healthy and strong in the growth of beans base, and mycelia is not only even but also tight, in the threat that high temperature season also can alleviate living contaminants, guarantees to produce and normally carries out.
5. test tube strains is cultivated
Culture medium: 100 milliliters of 7-8 Baume degrees maltose liquid, peptone 1.5%, agar 2-3%, pH value 5.6.
After the culture medium thawing, about 10 millimeter in the test tube (21 * 180 millimeters) of packing into while hot, tampon beyond the Great Wall, bandage oilpaper, with 98.07 kPas of (i.e. 1 kg/cm) pressure, after keeping sterilization in 30 minutes, place 28-30 ℃ of insulating box empty to cultivate 2-3 days, check that it has or not miscellaneous bacteria.If without miscellaneous bacteria, can enter the sterile room and inoculate, after the inoculation, put into 28-30 ℃ of insulating box, to cultivate after 48 hours, the culture medium top layer covers with the pure white mycelium, puts in shady and cool place or the insulating box for subsequent use.
6. card (gram) family name bottle enlarges the bacterial classification cultivation
The fresh dried bean dregs of 100 grams are added the water 140 gram rear culture medium (water yield look the variation of fresh dried bean dregs quality and weather and increase and decrease to some extent) of doing that repeatedly stirs.Then get the clamped bottle of some cleanings, every bottled (bean dregs 20 grams of giving money as a gift approximately) tampon beyond the Great Wall that enters about batch mixing 40-50 gram, bandage oilpaper, put into high-pressure sterilizing pot, kept 30 minutes with 98.07 kPas of pressure, rap agglomerate in the broken bottle with have gentle hands while hot, be cooled to normal temperature, in desinfection chamber or aseptic cupboard, inoculate.Every test tube bacterium can connect card (gram) family name bottle 10-20 bottle, puts into 28-30 ℃ of insulating box after shaking up, and cultivates two days.Good bacterial classification white, mycelia closely and strong all cover with flora in the whole bottle, open tampon with nasil it, fragrant is arranged, ordorless flavor.After one week of seasoning, should find without other miscellaneous bacterias in (ringlet that is white in color at the bottom of listing in bottle) rearmounted shady and cool place or the insulating box for subsequent use;
7. bacterial classification suspension preparation
Inoculation is an important ring of prior fermentation.At first select good card (gram) family name bottle seed, winter every bottle of bacterial classification to cold boiling water 750-1000 milliliter, suitably reduce hot day.Per 100 kilograms of beans bases use one bottle in card (gram) family name bottle seed, and hot day, use amount doubled.After fully shaking up, with gauze elimination culture medium, prevent that fresh dried bean dregs etc. from falling into impact spray bacterium inoculation liquid in, the suspension of filtration (requiring fresh) namely can be used for inoculating.
8. inoculation
The equipment that prior fermentation uses is food steamer or wooden frame bamboo chassis.To steam black soya bean and evenly pour in the frame, layering with spray gun suspension spray inoculation black soya bean on it.If without lance driving device, available spray canister replaces.
9. cultivate
Cultivate required time and room temperature, product temperature, water content, inoculum concentration, and the dress cage, the heap cage condition relevant.The high inoculum concentration of temperature is large, and growth is very fast, and summer in spring and autumn, room temperature was generally about 20-25 ℃, winter room temperature generally about 30 ℃, black soya bean is inoculated rear about 14 hours and is begun mycelial growth, cover with to about 24 hours mycelia comprehensively, can rip the flower that dries in the air about 32 hours, make it aging.The flower that dries in the air should carry out in the situation that bacterial classification is grown comprehensively, can affect too early the growth and breeding of bacterial classification, crosses party Yin Wendu rising and affects quality.
10. the making of later stage fermentation halogen material soup:
The method that described Chinese herbal medicine, spices and auxiliary material join in the Salt black bean is that Chinese herbal medicine, spices and auxiliary material are joined for the halogen material soup solution of making Salt black bean " later stage fermentation ";
Described Salt black bean " later stage fermentation " halogen material soup to manufacture step as follows:
The first step: in pot, go up 30 portions of edible oils, after rusting heat, add Chinese herbal medicine, spices, onion, ginger, pepper, extra dry red wine rod chilli and repeatedly stir stir-fry, dried through roasting, delicate fragrance medium-height grass flavour of a drug are arranged and till going out, pulverize while hot rapidly, it is stand-by to be milled to powdery;
Second step: the making of soup juice: in pot, go up 30 portions of edible oils, to drop into 100 parts of white sugar after the little baked wheaten cake heat, ceaselessly stir, treat to pour into rapidly when white sugar dissolves into red syrup 500 parts of cold water, boiled with big fire, throw in catsup, carrot sauce, flour paste, chilli oil, liquor after syrup melts, drop into again the spices powder that the first step makes and boil; Treat that halogen material soup becomes red, have fragrant,, ladle out time-out with spoon and become thread until halogen material soup becomes thick shape with soya bean starch thicken soup, halogen material soup is made, and is stand-by after the cooling.
11. dress altar storage
Halogen material soup is the key of Salt black bean later stage fermentation delicate fragrance taste after-ripening.First the base that salts down in the altar is taken out, the briquet of adhesion is rubbed with the hands opened, in the dry altar of packing into, layering is poured the halogen material soup that made sealing altar mouth till fill altar into and is carried out the later stage fermentation storage.
A kind of health care Salt black bean and technique thereof that contains Chinese herbal medicine formula of the present invention does not add the compositions such as any pigment, various additives and chemical substance.The Chinese traditional herbs prescription is dissolved in the making of later stage fermentation halogen material soup, is had the effect for the treatment of, prevent disease, health care.The present invention adopts the fresh glossy ganoderma of medicinal fungus, by the fungi of tissue separation and spore separation.Because the conk optimum temperature is 28-30 ℃, also can grow at high temperature season, not only broken the restriction of seasonal production, and bacterial classification shortens to about 48 hours by 7 days also in the growth and breeding phase on the beans base.Hot day, room temperature was high, and the prior fermentation time more shortens.This fungi is healthy and strong in the growth of beans base, and mycelia is not only even but also tight, in the threat that high temperature season also can alleviate living contaminants, guarantees to produce and normally carries out.
Aim of the present invention is: upgrade to purpose for human health, for the enterprise transformation of mission, and research and develop a kind of health care Salt black bean that contains Chinese herbal medicine formula, this product does not add the compositions such as any pigment, various additives and chemical mine material in process, sheerly in spontaneous fermentation, and have treatment, prophylactic health-care effect.
Experimental basis: give 5 edible these health care Salt black bean patient's every day of suffering from canker sore, the sx↓s such as aphthae, poor appetite after 15 days, the symptom of canker sore fades away after one month, dietotherapy through some months is observed, significantly do not recur symptom yet, therefore, the health care Salt black bean has the effect for the treatment of, preventing canker sore disease.
Certainly, the present invention is disclosed to be the design that Chinese herbal medicine is combined with bean product, focuses on how the Chinese traditional herbs prescription is joined in the Salt black bean, and edible and treatment, prevention various diseases kill two birds with one stone.Can will do corresponding adjustment according to product needed as for the component and the parts by weight that consist of Chinese herbal medicine formula.
Above illustrated embodiment is only with for conveniently illustrating the present invention, be not that any pro forma restriction is done in invention, have in the technical field under any and usually know the knowledgeable, if in the scope that does not break away from technical characterictic that the present invention carries, utilize the suggested technology contents of the present invention to do the local equivalent embodiment that changes or modify, and do not break away from technical characterictic content of the present invention, all still belong in the scope of the technology of the present invention feature.
Claims (2)
1. health care black soya bean fermented soya bean that contain Chinese herbal medicine formula, described health care black soya bean fermented soya bean are mainly made by black soya bean fermented soya bean, Chinese herbal medicine, spices and auxiliary material, and described Chinese herbal medicine component and parts by weight proportioning are: 50 parts in the dried rhizome of rehmannia, 45 parts of the coptiss, 40 parts of akebis, 40 parts of honey-fried licorice roots, 50 parts of the Radixs Astragali, 40 parts of the roots of Chinese wild ginger; Above Chinese herbal medicine is combined the Chinese herbal medicine formula that consists of a kind for the treatment of, preventing canker sore disease;
Described spices component and parts by weight proportioning are: 60 parts of 40 parts of white bacterium, 45 parts of Lysimachia sikokianas, 40 parts of spiceleafs, 40 parts of tsaokos, 40 parts in ginger, 40 parts of onions, 55 parts in pepper and extra dry red wine rod chillis;
Described auxiliary material component and parts by weight proportioning are: 100 parts of 100 parts of catsup, 100 parts in carrot sauce, 40 parts of liquor, 50 parts of chilli oils and white sugar;
Its production technology includes following steps: the making of raw material selection-soak-steaming beans-bacterial classification selection-test tube strains cultivation-Carlsberg's flask expansion bacterial classification cultivation-bacterial classification suspension preparation-inoculation-cultivation-halogen material soup-dress altar storage;
The method that described Chinese herbal medicine, spices and auxiliary material join in the black soya bean fermented soya bean is that Chinese herbal medicine, spices and auxiliary material are joined for the halogen material soup solution of making the black soya bean fermented soya bean, the in addition standby portion of described Chinese herbal medicine and spices joins in the aqueous solution of soaking step immersion black soya bean, and added the pH value that 1% dietary alkali is regulated soak, make the abundant enough absorption Chinese herbal medicines of black soya bean raw material, fragrance component and expand;
The making step of described black soya bean fermented soya bean halogen material soup is as follows:
The first step: in pot, go up 30 portions of edible oils, after rusting heat, drop into Chinese herbal medicine and spices and repeatedly stir stir-fry, dried through roasting, fragrant is arranged and till going out, pulverize while hot rapidly, it is stand-by to be milled to powdery;
Second step: the making of syrup: in pot, go up 30 portions of edible oils, to drop into 100 parts of white sugar after the little baked wheaten cake heat, ceaselessly stir, treat to pour into rapidly when white sugar dissolves into red syrup 500 parts of cold water, boiled with big fire, after melting, throws in syrup catsup, carrot sauce, chilli oil, liquor, drop into again Chinese herbal medicine and spices powder that the first step is made, boil 40 minutes with little fire again, treat halogen material soup pinken, have fragrant, rear with soya bean starch thicken soup until halogen material soup becomes thick shape, ladle out time-out with spoon and become thread, halogen material soup is made, and is for subsequent use after the cooling;
The aqueous solution of described immersion black soya bean boils step: in pot, pours 500 parts of clear water into, above-mentioned Chinese herbal medicine and spices dropped in the pot for a in addition, boil 30 minutes with big fire first, cease fire after the little fire of rear usefulness boils 40 minutes, and for subsequent use after cooling.
2. health care black soya bean fermented soya bean that contain Chinese herbal medicine formula according to claim 1, it is characterized in that: described bacterial classification is chosen as the fresh glossy ganoderma of medicinal fungus, by tissue separate and the program of spore separation in aseptic in-house operation extraction test tube strains.
3. health care black soya bean fermented soya bean that contain Chinese herbal medicine formula according to claim 1, it is characterized in that: described dress altar step is: the beans base after will cultivating takes out, the stranding of the beans base of adhesion is opened, in the altar of the drying of packing into, layering is poured the halogen material soup that has boiled into and is filled to full altar and is advisable, and rear sealing altar mouth carries out the later stage fermentation storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100532748A CN102578533B (en) | 2012-03-02 | 2012-03-02 | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100532748A CN102578533B (en) | 2012-03-02 | 2012-03-02 | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102578533A CN102578533A (en) | 2012-07-18 |
| CN102578533B true CN102578533B (en) | 2013-05-29 |
Family
ID=46468212
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100532748A Expired - Fee Related CN102578533B (en) | 2012-03-02 | 2012-03-02 | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102578533B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222595A (en) * | 2013-03-30 | 2013-07-31 | 孟磊 | Fermented broad bean with health care effect and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030073734A (en) * | 2002-03-13 | 2003-09-19 | 백대진 | Making process of health foods |
| CN101301396B (en) * | 2008-07-01 | 2012-01-18 | 兰明亮 | Medicament for treating oral ulcer of children and preparation thereof |
| CN101422540A (en) * | 2008-11-27 | 2009-05-06 | 王中和 | Medicine for curing stomatocase |
| CN101744189B (en) * | 2009-12-21 | 2012-02-01 | 杨佐勋 | Natto and preparation method thereof |
-
2012
- 2012-03-02 CN CN2012100532748A patent/CN102578533B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN102578533A (en) | 2012-07-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578528B (en) | Health care fermented black beans containing Chinese herbal medicine and production process thereof | |
| CN102578486B (en) | Health-care salt black bean containing Chinese herbal formulations and production process thereof | |
| CN102578494B (en) | Healthy salted black soya bean containing Chinese herbal medicine formula and production process thereof | |
| CN102578491B (en) | Health-care fermented black bean containing Chinese herbal formulations and production process thereof | |
| CN102578495B (en) | Chinese herbal medicinal formula-containing health black soybean salt black soybean and production technology thereof | |
| CN102578490B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce | |
| CN102578488B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce | |
| CN102578487B (en) | Health care salt black beans containing Chinese herbal medicine formula and production process thereof | |
| CN102578529B (en) | Healthy salted black soya bean containing Chinese herbal medicine formula and production process thereof | |
| CN102578536B (en) | Health care salt black beans containing Chinese herbal medicine formula and production process thereof | |
| CN102578533B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce | |
| CN102578534B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce | |
| CN102578538B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce | |
| CN102578493B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce | |
| CN102578539B (en) | Health care salt black beans containing Chinese herbal medicine formula and production process thereof | |
| CN102578542B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce | |
| CN102578543B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce | |
| CN102578492B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce | |
| CN102578527B (en) | Chinese herbal medicine-containing health-care salt black soybeans and production technology thereof | |
| CN102578537B (en) | Health-care fermented black bean containing Chinese herbal medicine and production process thereof | |
| CN102578498B (en) | Healthy salted black soya bean containing Chinese herbal medicine formula and production process thereof | |
| CN102578532B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce | |
| CN102578540B (en) | Health-care salt black bean containing Chinese herbal formulations and production process thereof | |
| CN102578541B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce | |
| CN102578531B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: XINJIANG WANJIA WANKANG FOOD TECHNOLOGY CO., LTD. Free format text: FORMER OWNER: WAN QINLAO Effective date: 20140915 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 523000 DONGGUAN, GUANGDONG PROVINCE TO: 830000 URUMQI, XINJIANG UYGUR AUTONOMOUS REGION |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20140915 Address after: 830000, the Xinjiang Uygur Autonomous Region Urumqi hi tech Zone (new urban district) West Color Road No. 181, Xinjiang Biomedical Innovation Park Incubator Building Room 606 Patentee after: Xinjiang Wanjia Wankang Food Technology Co., Ltd. Address before: 523000 Guangdong province Dongguan City Guangcheng Guan Tai Road No. 65 Patentee before: Wan Qinlao |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20151112 Address after: 223400 Lianshui County, Jiangsu City, Huaian Province Patentee after: Jiangsu East Musical Instrument Co., Ltd. Address before: 830000, the Xinjiang Uygur Autonomous Region Urumqi hi tech Zone (new urban district) West Color Road No. 181, Xinjiang Biomedical Innovation Park Incubator Building Room 606 Patentee before: Xinjiang Wanjia Wankang Food Technology Co., Ltd. |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130529 Termination date: 20180302 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |