CN105211831A - A kind of preparation method of bullfrog radix polygonati officinalis soy sauce - Google Patents
A kind of preparation method of bullfrog radix polygonati officinalis soy sauce Download PDFInfo
- Publication number
- CN105211831A CN105211831A CN201510653222.8A CN201510653222A CN105211831A CN 105211831 A CN105211831 A CN 105211831A CN 201510653222 A CN201510653222 A CN 201510653222A CN 105211831 A CN105211831 A CN 105211831A
- Authority
- CN
- China
- Prior art keywords
- bullfrog
- soy sauce
- polygonati officinalis
- radix polygonati
- weight portion
- 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.)
- Pending
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 35
- 241000270934 Rana catesbeiana Species 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241000183368 Equisetum palustre Species 0.000 claims abstract description 19
- 241001312891 Beesia calthifolia Species 0.000 claims abstract description 14
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 13
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims description 39
- 241000283074 Equus asinus Species 0.000 claims description 29
- 235000014347 soups Nutrition 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000003814 drug Substances 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 12
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 239000000413 hydrolysate Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 6
- 241000228212 Aspergillus Species 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 241000233805 Phoenix Species 0.000 claims description 4
- 244000292697 Polygonum aviculare Species 0.000 claims description 4
- 235000006386 Polygonum aviculare Nutrition 0.000 claims description 4
- 229910000831 Steel Inorganic materials 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 238000003556 assay Methods 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 230000029087 digestion Effects 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 229940059442 hemicellulase Drugs 0.000 claims description 4
- 108010002430 hemicellulase Proteins 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 230000001376 precipitating effect Effects 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 239000010959 steel Substances 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 230000017531 blood circulation Effects 0.000 abstract description 8
- 230000004438 eyesight Effects 0.000 abstract description 8
- 210000004185 liver Anatomy 0.000 abstract description 8
- 230000036541 health Effects 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 235000015067 sauces Nutrition 0.000 abstract description 4
- 235000021120 animal protein Nutrition 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 description 5
- 210000003205 muscle Anatomy 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 210000004072 lung Anatomy 0.000 description 4
- 208000024891 symptom Diseases 0.000 description 4
- 240000001592 Amaranthus caudatus Species 0.000 description 3
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000002040 relaxant effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 210000002435 tendon Anatomy 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 208000006820 Arthralgia Diseases 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 241000132931 Batrachia Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 206010009866 Cold sweat Diseases 0.000 description 1
- 229920000832 Cutin Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000283073 Equus caballus Species 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 241000736199 Paeonia Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 240000005001 Paeonia suffruticosa Species 0.000 description 1
- 235000003889 Paeonia suffruticosa Nutrition 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000197580 Poria cocos Species 0.000 description 1
- 235000008599 Poria cocos Nutrition 0.000 description 1
- 241000269436 Ranidae Species 0.000 description 1
- 241000593989 Scardinius erythrophthalmus Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- VQKFNUFAXTZWDK-UHFFFAOYSA-N alpha-methylfuran Natural products CC1=CC=CO1 VQKFNUFAXTZWDK-UHFFFAOYSA-N 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 210000003414 extremity Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- ZZUFCTLCJUWOSV-UHFFFAOYSA-N furosemide Chemical compound C1=C(Cl)C(S(=O)(=O)N)=CC(C(O)=O)=C1NCC1=CC=CO1 ZZUFCTLCJUWOSV-UHFFFAOYSA-N 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004377 improving vision Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000036407 pain Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000035922 thirst Effects 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
Abstract
The invention discloses a kind of preparation method of bullfrog radix polygonati officinalis soy sauce, the present invention adopts bullfrog, radix polygonati officinalis, marsh horsetail herb, Beesia calthifolia, Feng Dan, matrimony vine as health material, adds traditional fabrication raw materials of soy sauce, produces a kind of health soy sauce; Take full advantage of the high animal protein characteristic of bullfrog, finished product is outside the mouthfeel not changing original soy sauce, and color and luster is ruddy, sauce is aromatic strongly fragrant.Have clear liver and improve vision, the health-care efficacy of promoting blood circulation and detoxication.To alleviation because the eyes using computer for a long time, excess eye-using causes are dry and astringent, eye-blurred crowd Be very effective.Present invention process is simple, is easy to realize.
Description
Technical field
The present invention relates to a kind of production method of soy sauce, specifically adopt the health materials such as bullfrog, radix polygonati officinalis, marsh horsetail herb, produce a kind of health-care sauce.
Background technology
Radix polygonati officinalis, radix polygonati officinalis is the rhizome of liliaceous plant radix polygonati officinalis.Perennial 2 draft of radix polygonati officinalis, are born in the dark and damp place of hill, in sylvan life and shrubbery, radix polygonati officinalis is elongated cylindrical, slightly flat, rare branch, long 4 to 18 centimetres, diameter 0.3 to 1.6 centimetre, surface yellow-white or fallow, translucent, link is obvious, interval, from 1 to 15 centimetre, joint remains white circular point-like mark of fibrous root and discoid stem trace.Matter is hard and crisp, or pliable and tough, frangibility, section cutin sample or aobvious graininess.Gas is micro-, and taste is sweet, and that chews is clamminess., fertile shape long with bar, look yellowish-white person is good.Radix polygonati officinalis taste is sweet, and property is put down; Attach to the lung and stomach meridians.
Bullfrog, ranid, the solitary aquatic frog, because its cry is large and loud and clearly exactly like ox and cry and gain the name, therefore named bullfrog is the batrachia that North America is maximum.Frog is green or brown, and belly white is to faint yellow, and four limbs have blackstreak.Body is about 20 centimetres (8 inch), and hind leg reaches 25 centimetres (10 inch).The large person's body weight of adult is more than 0.5 kilogram (1 pound).The nutritive value of bullfrog is very abundant, delicious flavour.Containing 19.9 grams, protein in every 100 grams of frog meat, 0.3 gram, fat, is a kind of high protein, low fat, low cholesterol nutraceutical, enjoys liking of people.
Marsh horsetail herb, perennial herb.Rhizome is crawled, elongated, pitchy, normal tool stem tuber.Stem is often grown thickly, high 14.5 ~ 36 centimetres; Thin and delicate, tool zanjon and 5 ~ 12, rib, often have verticillate branch, rare Dan Sheng, the little shape of centre bore, and branch is introversion obliquely, and autumn withers.Leaf sheath tooth triangular shape is avette, tip sepia, and edge white, film quality is white long bristle to tip-extension.Property is put down, sweet and slightly bitter taste.Enter liver, lung, courage three warp.Dispelling wind, improving eyesight, invigorates blood circulation, relaxing muscles and tendons.
Beesia calthifolia, herbaceos perennial, high 14-58cm.Rhizome is about and reaches 10cm.Basal leaf 2-4; The long 10-26cm of petiole, tool indulges river look, and base portion is slightly wide, without hair; Blade heart shaped is avette or heart-shaped, long 4.5-9.5cm, wide 5.5-16cm, and the short gradually point of tip or anxious point, base portion innermost being shape, the close raw crenature in edge, the short point of increment tool, without hair or once in a while below along the pulse by thin pubescence.Be used as medicine with root-like stock.There is wind and heat eliminating, clearing heat and detoxicating function.For red eye, swell pain, sore-throat.
Feng Dan, have another name called Tongling tree peony, Tongling Feng Dan, belong to south of the River Breeds, its root skin has analgesia, antipyretic, antiallergy, anti-inflammatory, immunity etc. medicinal, there is the characteristics such as root is thick, meat is thick, powder is sufficient, core is thin, bright star is many, storage of a specified duration is never degenerated, element and the root of herbaceous peony, chrysanthemum, Poria cocos be called the large famous medicine in Anhui four are also one of China's 34 kinds of rare medicinal herbs.Have relax the muscles and stimulate the blood circulation, desilting, heat-clearing, the function such as cool blood.
Donkey bone, is the bone of equine species donkey, has replenishing vital essence to tonify kidney, the effect strengthened muscles and bones.Be usually used in children's's infantile metopism, quench one's thirst, severe and wadering arthralgia.
In soy sauce, most important nutritional labeling is amino acid, and amino acid is proteolytic product, and the amino acid in soy sauce has 18 kinds, and it includes human body 8 kinds of essential amino acids, in addition, also containing various B family vitamin and a certain amount of calcium, phosphorus, iron etc.Primary raw material according to expert introduction soy sauce is soybean, and soybean and goods thereof have the effect of anti-cancer because being rich in the mineral matters such as selenium; The vitamin that soy sauce contains and mineral matter can reduce body's cholesterol, reduce the incidence of disease of angiocardiopathy, and can reduce the infringement of radical pair human body.
At present, be common in market with the health-care sauce that Chinese medicine is produced, but with bullfrog, radix polygonati officinalis, marsh horsetail herb, Beesia calthifolia, Feng Dan, the mutual compatibility of matrimony vine, the soy sauce produced also is not reported and launch.
Summary of the invention
The object of the present invention is to provide a kind of with bullfrog, radix polygonati officinalis, marsh horsetail herb, Beesia calthifolia, Feng Dan, the mutual compatibility of matrimony vine, produce health soy sauce, to fill up the blank in this field.
The present invention realizes by the following method:
A preparation method for bullfrog radix polygonati officinalis soy sauce, is characterized in that, adopts following steps:
A. pretreatment of raw material:
Select fresh bullfrog, gill, clean up, rear meat grinder is twisted into muddy flesh, makes bullfrog mud;
Select fresh bone knotweed, remove impurity, be cut into broken section of long 2-3 centimetre with chaffcutter, enter in rustless steel container, add the heavy 2-4 of marsh horsetail herb water, the cellulase of 1-2%, the hemicellulase of 0.6-1.2%, the pectase of 0.5-1% doubly, after stirring, be heated to 38-42 DEG C, keep 50-100 minute, carry out united hydrolysis, after being hydrolyzed, then break into screened stock with beater, obtained marsh horsetail herb hydrolysate;
By Chinese medicine Beesia calthifolia, Feng Dan, pulverize with Chinese medicine material crushing machine;
Select maturation, full grains, without the soybean damaged, clean for subsequent use;
By Chinese medicine radix polygonati officinalis, matrimony vine, add the heavy 2-3 times of water of raw materials of traditional Chinese medicinal materials respectively, soak 2-3 hour, after together with immersion water, break into rotten slurry with beater;
Select donkey bone, after cleaning up, add the heavy 5-10 of donkey bone water doubly, boiling 2-3 hour, bones, and makes donkey bone soup;
B. mix: get pretreated soybean 100-150 weight portion, soak 16-24 hour, then pull out, add bullfrog mud 20-30 weight portion, Beesia calthifolia powder 3-4 weight portion, phoenix red powder 2-3 weight portion, marsh horsetail herb hydrolysate 8-10 weight portion, after mixing, carry out boiling, digestion time 40-60 minute, cools after completing to 40-45 DEG C, adds radix polygonati officinalis gruel slurry 10-12 weight portion, matrimony vine gruel slurry 8-10 weight portion, wheat flour 20-50 weight portion, stir, make curved billet;
C. ferment: in donkey bone soup, add salt, brine concentration is adjusted to 10-12%, make saliferous donkey bone soup; Curved billet is put into fermentation tank, adds the saliferous donkey bone soup that temperature is 40-55 DEG C, access aspergillus 1-3 weight portion, ferments, fermentation period 30-60 days, and then released by the soy sauce fermented, technique carries out precipitating, filtering routinely;
D. sterilizing, filling, finished product: loaded in finished pot by soy sauce good for sterilizing, test, fillingly after the assay was approved dispatch from the factory.
Pulverizing system described in steps A of the present invention adopts the pulverizer that 60-80 order mesh screen is housed to pulverize.
Beater described in steps A of the present invention is the beater that 80-100 order mesh screen is housed.
The addition of saliferous donkey bone soup of the present invention is 150-300 weight portion.
The mechanism of action of the present invention: bullfrog, liver-kidney tonifying, nourishing and strengthening vital; Marsh horsetail herb, improving eyesight is invigorated blood circulation, dispelling wind relaxing muscles and tendons; Beesia calthifolia, improving eyesight removing toxic substances, pharynx-clearing throat-benefiting; Feng Dan, relaxes the muscles and stimulate the blood circulation, the cool blood of desilting; Matrimony vine, nourishing the liver nourshing kidney, removing heat to brighten vision; Donkey bone, replenishing vital essence to tonify kidney, strong able-bodied bone; Radix polygonati officinalis, nourishing Yin and moistening lung, nourishing the stomach to improve the production of body fluid.By mutually mutual for above raw material 5, by regulating, lung respectful falls, the envelope of kidney is hidden, and promotes that the liter of liver is sent out, Synergistic, admittedly reach clear liver and improve vision, the health-care efficacy of promoting blood circulation and detoxication.
The present invention adopts bullfrog, radix polygonati officinalis, marsh horsetail herb, Beesia calthifolia, Feng Dan, matrimony vine as health material, adds traditional fabrication raw materials of soy sauce, produces a kind of health soy sauce; Take full advantage of the high animal protein characteristic of bullfrog, finished product is outside the mouthfeel not changing original soy sauce, and color and luster is ruddy, sauce is aromatic strongly fragrant.Have clear liver and improve vision, the health-care efficacy of promoting blood circulation and detoxication.To alleviation because the eyes using computer for a long time, excess eye-using causes are dry and astringent, eye-blurred crowd Be very effective.Present invention process is simple, is easy to realize.
Detailed description of the invention
Embodiment 1, a kind of preparation method of bullfrog radix polygonati officinalis soy sauce, is characterized in that, adopts following steps:
A. pretreatment of raw material:
Select fresh bullfrog, gill, clean up, rear meat grinder is twisted into muddy flesh, makes bullfrog mud;
Select fresh bone knotweed, remove impurity, be cut into broken section of long 2-3 centimetre with chaffcutter, enter in rustless steel container, add marsh horsetail herb and weigh the water of 3 times, cellulase, the hemicellulase of 0.9%, the pectase of 0.6% of 1.3%, after stirring, be heated to 38-42 DEG C, keep 70 minutes, carry out united hydrolysis, after being hydrolyzed, then break into screened stock with the beater that 100 mesh screens are housed, obtained marsh horsetail herb hydrolysate;
By Chinese medicine Beesia calthifolia, Feng Dan, pulverize with Chinese medicine material crushing machine;
Select maturation, full grains, without the soybean damaged, clean for subsequent use;
By Chinese medicine radix polygonati officinalis, matrimony vine, add the water that raw materials of traditional Chinese medicinal materials weighs 2.5 times respectively, soak 3 hours, after together with immersion water, break into rotten slurry with the beater that 80 order mesh screens are housed;
Select donkey bone, after cleaning up, add the water that donkey bone weighs 8 times, boiling 3 hours, bones, and makes donkey bone soup;
B. mix: get pretreated soybean 120 kilograms, soak 18 hours, then pull out, add 25 kilograms, bullfrog mud, 3 kilograms, Beesia calthifolia powder, phoenix red 2.5 kilograms, powder, marsh horsetail herb hydrolysate 9 kilograms, after mixing, carry out boiling, digestion time 50 minutes, cools after completing to 40-45 DEG C, adds 10 kilograms, radix polygonati officinalis gruel slurry, matrimony vine gruel slurry 8 kilograms, wheat flour 40 kilograms, stir, make curved billet;
C. ferment: in donkey bone soup, add salt, brine concentration is adjusted to 11%, make saliferous donkey bone soup; Curved billet is put into fermentation tank, adds the saliferous donkey bone soup that 200 kilograms of temperature are 40-55 DEG C, access 1.7 kilograms, aspergillus, ferments, fermentation period 50 days, and then released by the soy sauce fermented, technique carries out precipitating, filtering routinely;
D. sterilizing, filling, finished product: loaded in finished pot by soy sauce good for sterilizing, test, fillingly after the assay was approved dispatch from the factory.
The embodiment of the present invention 1 is through 36 because the eyes using computer for a long time, excess eye-using causes are dry and astringent, eye-blurred consumer, and soy sauce edible of the present invention replaces common soy sauce 30 days continuously, and it is 28 people that symptom obviously alleviates number, and efficient is 77.7%; Edible 60 days continuously, it was 31 people that symptom obviously alleviates number, and efficient is 86.1%.
Embodiment 2, a kind of preparation method of bullfrog radix polygonati officinalis soy sauce, is characterized in that, adopts following steps:
A. pretreatment of raw material:
Select fresh bullfrog, gill, clean up, rear meat grinder is twisted into muddy flesh, makes bullfrog mud;
Select fresh bone knotweed, remove impurity, be cut into broken section of long 2-3 centimetre with chaffcutter, enter in rustless steel container, add marsh horsetail herb and weigh the water of 2.5 times, cellulase, the hemicellulase of 1%, the pectase of 0.8% of 1.4%, after stirring, be heated to 38-42 DEG C, keep 80 minutes, carry out united hydrolysis, after being hydrolyzed, then break into screened stock with the beater that 100 mesh screens are housed, obtained marsh horsetail herb hydrolysate;
By Chinese medicine Beesia calthifolia, Feng Dan, dream flower, amur foxtail, pulverize with Chinese medicine material crushing machine;
Select maturation, full grains, without the soybean damaged, clean for subsequent use;
By Chinese medicine radix polygonati officinalis, matrimony vine, add the water that raw materials of traditional Chinese medicinal materials weighs 3 times respectively, soak 2 hours, after together with immersion water, break into rotten slurry with the beater that 80 order mesh screens are housed;
Select donkey bone, after cleaning up, add the water that donkey bone weighs 7 times, boiling 3 hours, bones, and makes donkey bone soup;
B. mix: get pretreated soybean 130 kilograms, soak 20 hours, then pull out, add 30 kilograms, bullfrog mud, 3 kilograms, Beesia calthifolia powder, phoenix red 3.5 kilograms, powder, dream pollen 2 kilograms, 2.5 kilograms, amur foxtail powder, marsh horsetail herb hydrolysate 10 kilograms, after mixing, carry out boiling, digestion time 50 minutes, cools after completing to 40-45 DEG C, adds 13 kilograms, radix polygonati officinalis gruel slurry, matrimony vine gruel slurry 10 kilograms, wheat flour 50 kilograms, stir, make curved billet;
C. ferment: in donkey bone soup, add salt, brine concentration is adjusted to 12%, make saliferous donkey bone soup; Curved billet is put into fermentation tank, adds the saliferous donkey bone soup that 230 kilograms of temperature are 40-55 DEG C, access 2 kilograms, aspergillus, ferments, fermentation period 60 days, and then released by the soy sauce fermented, technique carries out precipitating, filtering routinely;
D. sterilizing, filling, finished product: loaded in finished pot by soy sauce good for sterilizing, test, fillingly after the assay was approved dispatch from the factory.
Embodiments of the invention 2 with the addition of the dream flower of tool nourishing the liver and kidney, the amur foxtail of improving eyesight removing toxic substances, make the clearing liver and improving vision of finished product, promoting blood circulation and detoxication effect strengthened.
The embodiment of the present invention 2 is through 42 because the eyes using computer for a long time, excess eye-using causes are dry and astringent, eye-blurred consumer, and soy sauce edible of the present invention replaces common soy sauce 30 days continuously, and it is 34 people that symptom obviously alleviates number, and efficient is 81%; Edible 60 days continuously, it was 39 people that symptom obviously alleviates number, and efficient is 93%.
Above embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineers and technicians in this area make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (4)
1. a preparation method for bullfrog radix polygonati officinalis soy sauce, is characterized in that, adopts following steps:
A. pretreatment of raw material:
Select fresh bullfrog, gill, clean up, rear meat grinder is twisted into muddy flesh, makes bullfrog mud;
Select fresh bone knotweed, remove impurity, be cut into broken section of long 2-3 centimetre with chaffcutter, enter in rustless steel container, add the heavy 2-4 of marsh horsetail herb water, the cellulase of 1-2%, the hemicellulase of 0.6-1.2%, the pectase of 0.5-1% doubly, after stirring, be heated to 38-42 DEG C, keep 50-100 minute, carry out united hydrolysis, after being hydrolyzed, then break into screened stock with beater, obtained marsh horsetail herb hydrolysate;
By Chinese medicine Beesia calthifolia, Feng Dan, pulverize with Chinese medicine material crushing machine;
Select maturation, full grains, without the soybean damaged, clean for subsequent use;
By Chinese medicine radix polygonati officinalis, matrimony vine, add the heavy 2-3 times of water of raw materials of traditional Chinese medicinal materials respectively, soak 2-3 hour, after together with immersion water, break into rotten slurry with beater;
Select donkey bone, after cleaning up, add the heavy 5-10 of donkey bone water doubly, boiling 2-3 hour, bones, and makes donkey bone soup;
B. mix: get pretreated soybean 100-150 weight portion, soak 16-24 hour, then pull out, add bullfrog mud 20-30 weight portion, Beesia calthifolia powder 3-4 weight portion, phoenix red powder 2-3 weight portion, marsh horsetail herb hydrolysate 8-10 weight portion, after mixing, carry out boiling, digestion time 40-60 minute, cools after completing to 40-45 DEG C, adds radix polygonati officinalis gruel slurry 10-12 weight portion, matrimony vine gruel slurry 8-10 weight portion, wheat flour 20-50 weight portion, stir, make curved billet;
C. ferment: in donkey bone soup, add salt, brine concentration is adjusted to 10-12%, make saliferous donkey bone soup; Curved billet is put into fermentation tank, adds the saliferous donkey bone soup that temperature is 40-55 DEG C, accessible aspergillus 1-3 weight portion, ferments, fermentation period 30-60 days, and then released by the soy sauce fermented, technique carries out precipitating, filtering routinely;
D. sterilizing, filling, finished product: loaded in finished pot by soy sauce good for sterilizing, test, fillingly after the assay was approved dispatch from the factory.
2. the preparation method of a kind of bullfrog radix polygonati officinalis soy sauce according to claim 1, is characterized in that: the pulverizing system described in steps A adopts the pulverizer that 60-80 order mesh screen is housed to pulverize.
3. the preparation method of a kind of bullfrog radix polygonati officinalis soy sauce according to claim 1, is characterized in that: the beater described in steps A is the beater that 80-100 order mesh screen is housed.
4. the preparation method of a kind of bullfrog radix polygonati officinalis soy sauce according to claim 1, is characterized in that: the addition of saliferous donkey bone soup is 150-300 weight portion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510653222.8A CN105211831A (en) | 2015-10-12 | 2015-10-12 | A kind of preparation method of bullfrog radix polygonati officinalis soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510653222.8A CN105211831A (en) | 2015-10-12 | 2015-10-12 | A kind of preparation method of bullfrog radix polygonati officinalis soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105211831A true CN105211831A (en) | 2016-01-06 |
Family
ID=54981444
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510653222.8A Pending CN105211831A (en) | 2015-10-12 | 2015-10-12 | A kind of preparation method of bullfrog radix polygonati officinalis soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105211831A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262702A (en) * | 2016-08-10 | 2017-01-04 | 谢镜国 | A kind of processing method of instant bull frog sauce |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010065911A (en) * | 1999-12-30 | 2001-07-11 | 정옥자 | Manufacturing method of soy sauce using fish sauce |
| CN102669633A (en) * | 2012-06-24 | 2012-09-19 | 刘三保 | Production method for rhus chinensis soy sauce |
| CN103385449A (en) * | 2013-07-21 | 2013-11-13 | 汪盛明 | Chinese milk vetch soy |
| CN103431358A (en) * | 2013-09-10 | 2013-12-11 | 张凤平 | Preparation method of health-care privet soy |
| CN104026554A (en) * | 2014-06-30 | 2014-09-10 | 彭尚元 | Nutritional soy sauce and preparation method of nutritional soy sauce |
| CN104172096A (en) * | 2014-07-05 | 2014-12-03 | 余芳 | Preparation method of chicory soybean sauce |
| CN104585706A (en) * | 2013-11-01 | 2015-05-06 | 青岛博研达工业技术研究所(普通合伙) | Tea flavor seasoning health soy and production method thereof |
| CN104605326A (en) * | 2015-02-10 | 2015-05-13 | 刘永 | Processing method for sophora fruit soy sauce |
-
2015
- 2015-10-12 CN CN201510653222.8A patent/CN105211831A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010065911A (en) * | 1999-12-30 | 2001-07-11 | 정옥자 | Manufacturing method of soy sauce using fish sauce |
| CN102669633A (en) * | 2012-06-24 | 2012-09-19 | 刘三保 | Production method for rhus chinensis soy sauce |
| CN103385449A (en) * | 2013-07-21 | 2013-11-13 | 汪盛明 | Chinese milk vetch soy |
| CN103431358A (en) * | 2013-09-10 | 2013-12-11 | 张凤平 | Preparation method of health-care privet soy |
| CN104585706A (en) * | 2013-11-01 | 2015-05-06 | 青岛博研达工业技术研究所(普通合伙) | Tea flavor seasoning health soy and production method thereof |
| CN104026554A (en) * | 2014-06-30 | 2014-09-10 | 彭尚元 | Nutritional soy sauce and preparation method of nutritional soy sauce |
| CN104172096A (en) * | 2014-07-05 | 2014-12-03 | 余芳 | Preparation method of chicory soybean sauce |
| CN104605326A (en) * | 2015-02-10 | 2015-05-13 | 刘永 | Processing method for sophora fruit soy sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262702A (en) * | 2016-08-10 | 2017-01-04 | 谢镜国 | A kind of processing method of instant bull frog sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104026394A (en) | Soybean formula feed for mandarin fishes and preparation method of feed | |
| CN104397654A (en) | Fresh ossein condiment and preparation method thereof | |
| CN106343256A (en) | Feed capable of promoting molt of Penaeus vannamei and preparation method thereof | |
| CN104026399A (en) | Growth-promoting mandarin fish feed and preparation method thereof | |
| CN104026395B (en) | A kind of preparation mandarin fish feed and preparation method thereof | |
| CN105394675A (en) | Production method of common sage herb, stringy stonecrop and honey raisin tree jam | |
| CN104026391A (en) | Barley fermented feed for mandarin fishes and preparation method of feed | |
| CN104026393A (en) | Mandarin fish luring fodder and preparation method thereof | |
| EP2324718B1 (en) | Health tea and method for preparing the same | |
| CN103478686A (en) | Nutritional health-care bean paste and preparation method thereof | |
| CN107581141A (en) | A kind of cultural method of black-bone chicken | |
| CN103947857A (en) | Palatable sweet pig forage and preparation method thereof | |
| CN105309816A (en) | Holly leaf feed for improving disease resistance of chickens and preparation method of holly leaf feed | |
| CN105211831A (en) | A kind of preparation method of bullfrog radix polygonati officinalis soy sauce | |
| CN105124526A (en) | Soybean sauce prepared from radix polygonati officinalis, donkey meat and folium ginkgo and preparing method of soybean sauce | |
| CN104026398A (en) | Mandarin fish feed with pine needle meal and preparation method thereof | |
| CN104068236A (en) | Easily-absorbable pig feed and preparation method | |
| CN106974073A (en) | A kind of pig feed using cassava as raw material and preparation method thereof | |
| CN1300564A (en) | Supernutritive composite flavouring and its preparing process | |
| CN105285368A (en) | Appetite-promoting feed for lamb and preparation method thereof | |
| CN105533473A (en) | Water chestnut flavored dried turdus merula meat slice production method | |
| CN105331511A (en) | Grape and winged yam rhizome vinegar | |
| CN104026396A (en) | Salmon feed capable of improving meat quality and preparation method thereof | |
| CN104026392A (en) | Selenium-containing feed for mandarin fishes and preparation method of feed | |
| CN104305242A (en) | Shredded beef with selenium-enriched flammulina velutipes and bamboo-shoot fragrance and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160106 |
|
| RJ01 | Rejection of invention patent application after publication |