CN103461957A - Fleece-flower root soybean sauce and preparation method thereof - Google Patents
Fleece-flower root soybean sauce and preparation method thereof Download PDFInfo
- Publication number
- CN103461957A CN103461957A CN2013104282500A CN201310428250A CN103461957A CN 103461957 A CN103461957 A CN 103461957A CN 2013104282500 A CN2013104282500 A CN 2013104282500A CN 201310428250 A CN201310428250 A CN 201310428250A CN 103461957 A CN103461957 A CN 103461957A
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- Prior art keywords
- fleece
- flower root
- preparation
- water
- wheat flour
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a fleece-flower root soybean sauce and a preparation method thereof. The fleece-flower root soybean sauce is prepared from three raw materials, namely, fleece-flower root, wheat flour and water, and the weight percentages of the raw materials for distillation are as follows: 20-25% of fleece-flower root, 30-55% of wheat flour and 20-50% of water. The fleece-flower root soybean sauce is prepared by the steps of mixing, fermenting, soaking, drying in the sun, exposing and sterilizing. The fleece-flower root soybean sauce has the functions of blacking beard and hair, supplementing qi and blood, and preventing ageing.
Description
Technical field:
The present invention relates to seasoning class, particularly tuber of multiflower knotweed soy sauce and preparation method thereof.
Technical background:
Traditional flavouring, making soy sauce is all to adopt the grain ferment making to form, and its mouthfeel and health-care efficacy are single, and technology content and nutritive value remain to be broken through.Making soy sauce that the present invention produces on traditional sense is optimized the improvement making, suitably in the science ratio, added 100% net estate fleece-flower root raw material, not only do not change original flavouring mouthfeel, composition, nutritive value, and add a kind of tuber of multiflower knotweed local flavor of uniqueness, have and enjoy certain health care when going with rice or bread, strong body effect.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of tuber of multiflower knotweed soy sauce and preparation method thereof, its mature preparation process, and the mouthfeel of product is good, with the distinctive fragrance of the simple and elegant tuber of multiflower knotweed, does not change original strong sauce fragrance.
Solving the technical scheme that technical problem of the present invention will take is: product is by the fleece-flower root, wheat flour, and water forms.Percentage by weight during each raw material distillation is: the fleece-flower root 20～25%, wheat flour 30～55%, water 20～50%.
The preparation technology of product is as follows:
(1) mix.By the fleece-flower root of fresh high-quality, clean and dry, be ground into Powdered and flour uniform stirring injected water moulding, be compressed into the cake piece and cook, then cooling.
(2) fermentation.Enter fermenting house after the cake piece is naturally cooling, the normal solid state fermentation phase is 1 month, between yeast phase, must repeatedly turn over cake, reaches the purpose of spontaneous fermentation.
(3) soak.After fermenting successfully, the cake piece enters cylinder, and the salt solution that injection proportion is 10～20%, soak 1 day.
(4) naturally shine 40～46 days spring and summers, 6 months autumn and winters.
(5) refine sterilizing.
(6) packing.
The invention has the beneficial effects as follows: possess black beard and hair, the anti-ageing effect of waiting for a long time of beneficial vim and vigour
The specific embodiment
Choose each raw material weight than being the fleece-flower root: wheat flour: water=20%:30%:50%.
(1) mix.By the fleece-flower root of fresh high-quality, clean and dry, be ground into Powdered and flour uniform stirring injected water moulding, be compressed into the cake piece and cook, then cooling.
(2) fermentation.Enter fermenting house after the cake piece is naturally cooling, the normal solid state fermentation phase is 1 month, between yeast phase, must repeatedly turn over cake, reaches the purpose of spontaneous fermentation.
(3) soak.After fermenting successfully, the cake piece enters cylinder, and the salt solution that injection proportion is 15%, soak 1 day.
(4) naturally shine 42 days spring and summers, 6 months autumn and winters.
(5) refine sterilizing.
(6) packing.
According to the Compendium of Material Medica record, the fleece-flower root has only pained, beneficial vim and vigour, and black beard and hair, happy color, long muscles and bones, beneficial marrow, clothes are promoted longevity the people for a long time, anti-ageing.The fleece-flower root is containing several amino acids and the vitamin of needed by human body, trace element.This product, in fermentation, can not produce any harmful substance in still-process in addition.
Claims (2)
1. a tuber of multiflower knotweed soy sauce is characterized in that: it is by the fleece-flower root, wheat flour, and water forms, and percentage by weight during each raw material distillation is: the fleece-flower root 20～25%, wheat flour 30～55%, water 20～50%.
2. the preparation method of a tuber of multiflower knotweed soy sauce, it is characterized in that: production process comprises following several step:
(1) mix, by the fleece-flower root of fresh high-quality, clean and dry, be ground into Powdered and flour uniform stirring injected water moulding, be compressed into the cake piece and cook, then cooling;
(2) fermentation, enter fermenting house after the cake piece is naturally cooling, and the normal solid state fermentation phase is 1 month;
(3) soak, after fermenting successfully, the cake piece enters cylinder, and the salt solution that injection proportion is 10～20%, soak 1 day;
(4) naturally shine 40～46 days spring and summers, 6 months autumn and winters;
(5) refine sterilizing;
(6) packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104282500A CN103461957A (en) | 2013-09-13 | 2013-09-13 | Fleece-flower root soybean sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104282500A CN103461957A (en) | 2013-09-13 | 2013-09-13 | Fleece-flower root soybean sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103461957A true CN103461957A (en) | 2013-12-25 |
Family
ID=49787191
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013104282500A Pending CN103461957A (en) | 2013-09-13 | 2013-09-13 | Fleece-flower root soybean sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103461957A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907896A (en) * | 2014-04-09 | 2014-07-09 | 甘肃天水岐黄药业有限责任公司 | Brewing method of polygonum multiflorum light soy sauce |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1290490A (en) * | 2000-07-12 | 2001-04-11 | 王凤翔 | Buckwheat sog sauce and its producing method |
-
2013
- 2013-09-13 CN CN2013104282500A patent/CN103461957A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1290490A (en) * | 2000-07-12 | 2001-04-11 | 王凤翔 | Buckwheat sog sauce and its producing method |
Non-Patent Citations (1)
| Title |
|---|
| 冯德一: "《酱油食醋生产技术》", 31 March 1983, 黑龙江科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907896A (en) * | 2014-04-09 | 2014-07-09 | 甘肃天水岐黄药业有限责任公司 | Brewing method of polygonum multiflorum light soy sauce |
| CN103907896B (en) * | 2014-04-09 | 2015-06-03 | 甘肃天水岐黄药业有限责任公司 | Brewing method of polygonum multiflorum light soy sauce |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131225 |