CN105815745A

CN105815745A - Preparation method of pineapple sauce

Info

Publication number: CN105815745A
Application number: CN201610296124.8A
Authority: CN
Inventors: 史占彪
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-05-08
Filing date: 2016-05-08
Publication date: 2016-08-03

Abstract

The invention discloses a preparation method of pineapple sauce. Yellow rice is soaked with warm water by 12 hours and fished out for standby use; wheat is soaked with warm water by 12 hours, then spread on a piece of plastic cloth and germinated at the room temperature of 25-30 DEG C, the wheat sprouts are mixed with the soaked yellow rice after growing to 1-1.5 cm by 3-6 days, the wheat sprouts and the yellow rice are put into a steamer to be steamed by 2-3 hours and placed into a fermentation cylinder when aired to the temperature of about 40 DEG C, compound enzyme is added, the mixture is fermented at the room temperature of 25-30 DEG C, honeydew juice is poured after four days, fermentation is performed by six days continuously, salt is added after a lot of aroma is emitted from mash, stirring is performed constantly and stopped when the salt is dissolved completely, the fermentation cylinder is caped and sealed, the mixture is stood at the room temperature for fermentation by three months, and the finished product is obtained after the mixture is filtered, bottled and sterilized. The pineapple sauce is not only unique in flavor but also rich in nutrient, and the preparation method is simple and easy to learn.

Description

The preparation method of Fructus Ananadis comosi soy sauce

Technical field

The present invention relates to the preparation method of Fructus Ananadis comosi soy sauce, belong to field of food industry.

Background technology

Brewageing and eating of soy sauce originates from China, the most history of more than 2,000 year.

Soy sauce is one of China's traditional fermented food, is that our ancestors contribute greatly the one of human civilization, is also China One of national valuable cultural heritage, but brewageing of 2,000 Duo Nianlai China soy sauce is all to continue to use the most traditional method to use Grain is brewageed, and without Fructus Ananadis comosi, local flavor is not good enough, and nutrition is the abundantest, therefore studies and brewages not only unique flavor but also nutrition with Fructus Ananadis comosi Abundant soy sauce is exactly pendulum important topic in face of scientific worker.

Summary of the invention

It is an object of the invention to provide a kind of the most nutritious but also Fructus Ananadis comosi soy sauce of unique flavor and preparation method thereof.

For achieving the above object, the present invention adopts the following technical scheme that

The preparation method of Fructus Ananadis comosi soy sauce, it is characterised in that it is brewageed by following components in percentage by weight and forms:

Semen Tritici aestivi 0.5-3% Semen setariae 1-8% Sal 10-30%

Pineapple juice 35-85% compound enzyme 0.5-1.5%

The preparation method of above-mentioned Fructus Ananadis comosi soy sauce, it is characterised in that it comprises the following steps:

1. by Semen setariae warm water soaking 12 hours, then pull out standby；

2. by Semen Tritici aestivi warm water soaking 12 hours, then it is spread out on Polypropylence Sheet, makes it germinate in room temperature 25-30 DEG C, therebetween every day Spill little water thereon, in case Fructus Hordei Germinatus adhesion, through 3-6 days, when Fructus Hordei Germinatus grows to 1-1.5 centimetre by itself and the upper cage that 1. mixes Steam 2-3 hour, put it in fermentation tank when then drying in the air to about 40 DEG C, add compound enzyme, make it ferment in 25-30 DEG C of greenhouse, Constantly stir up and down therebetween so that it is pineapple juice uniformly, is poured into after 4 days, and constantly stirred by fermentation, continue in room temperature 25-30 DEG C Ferment 6 days, when giving out a large amount of aroma in wine with dregs, Sal added, and constantly stir, after Sal is completely dissolved, stops agitation, And fermentation tank is sealed, standing for fermentation 3 months at room temperature 15 25 DEG C, then filter bottling, sterilizing is finished product.

The Fructus Ananadis comosi soy sauce that the present invention provides, not only unique flavor, and also nutritious；It is that China's soy sauce is produced Courageously reform, has replenished China's research blank in this respect, has added new product in a feast for the eyes soy sauce family Board.

Detailed description of the invention:

Below in conjunction with embodiment, the invention will be further described.

Embodiment: the preparation method of Fructus Ananadis comosi soy sauce, its component is:

Semen Tritici aestivi 1% Semen setariae 5% Sal 25%

Pineapple juice 68.5% compound enzyme 0.5%

In above-described embodiment, the preparation method of Fructus Ananadis comosi soy sauce is as follows:

1. by Semen setariae 5 kilograms warm water soaking 12 hours, then pull out standby；

2. by Semen Tritici aestivi 1 kilogram warm water soaking 12 hours, then pull out and be spread out on Polypropylence Sheet, make it germinate in room temperature 25-30 DEG C, Spill little water thereon every day therebetween, in case Fructus Hordei Germinatus adhesion, through 3-6 days, by it and be 1. mixed in when Fructus Hordei Germinatus grows to 1-1.5 centimetre Go up cage together to steam 2-3 hour, put it in fermentation tank when then drying in the air to about 40 DEG C, add 0.5 kilogram of compound enzyme, in greenhouse 25-30 DEG C makes it ferment, and constantly stirs up and down therebetween so that it is pineapple juice 68.5 kilograms uniformly, is poured into, not after 4 days by fermentation Disconnected agitation, continues to ferment 6 days in room temperature 25-30, when giving out a large amount of aroma in wine with dregs by Sal 25 kilograms addition, and constantly stirs Dynamic, after Sal is completely dissolved, stops agitation, and fermentation tank is sealed, standing for fermentation 3 months at normal temperatures, then filter Bottling, sterilizing are finished product.

Claims

1. the preparation method of Fructus Ananadis comosi soy sauce, it is characterised in that it is formulated by following components in percentage by weight:

Semen Tritici aestivi 0.5-3% Semen setariae 1-8% Sal 10-30%

Pineapple juice 35-85% compound enzyme 0.1-1.5%

The preparation method of above-mentioned Fructus Ananadis comosi soy sauce, comprises the following steps:

1. by Semen setariae warm water soaking 12 hours, then pull out standby；

2. by Semen Tritici aestivi warm water soaking 12 hours, then it is spread out on Polypropylence Sheet, makes it germinate in room temperature 25-30 DEG C, therebetween every day Spill little water thereon, in case Fructus Hordei Germinatus adhesion, through 3-6 days, when Fructus Hordei Germinatus grows to 1-1.5 centimetre by itself and the upper cage that 1. mixes Steam 2-3 hour, put it in fermentation tank when then drying in the air to about 40 DEG C, add compound enzyme, make it ferment in 25-30 DEG C of greenhouse, Constantly stir up and down therebetween so that it is pineapple juice uniformly, is poured into after 4 days, and constantly stirred by fermentation, continue in room temperature 25-30 DEG C Ferment 6 days, when giving out a large amount of aroma in wine with dregs, Sal added, and constantly stir, after Sal is completely dissolved, stops agitation, And fermentation tank is sealed, standing for fermentation 3 months at normal temperatures, then filter bottling, sterilizing is finished product.

The preparation method of Fructus Ananadis comosi soy sauce the most according to claim 1, it is characterised in that it

Formulated by following components in percentage by weight:

Semen Tritici aestivi 1% Semen setariae 5% Sal 25%

Pineapple juice 68.5% compound enzyme 0.5%.