CN105962292A - Method for manufacturing composite tea soy sauce with hericium erinaceus - Google Patents
Method for manufacturing composite tea soy sauce with hericium erinaceus Download PDFInfo
- Publication number
- CN105962292A CN105962292A CN201610494932.5A CN201610494932A CN105962292A CN 105962292 A CN105962292 A CN 105962292A CN 201610494932 A CN201610494932 A CN 201610494932A CN 105962292 A CN105962292 A CN 105962292A
- Authority
- CN
- China
- Prior art keywords
- kilograms
- fermentation
- hericium erinaceus
- grams
- pers
- 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
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a method for manufacturing composite tea soy sauce with hericium erinaceus, and belongs to the field of food processing. The method is characterized by comprising processing technological procedures of raw material treatment, fermentation, blending, subpackaging, sterilization and finished product acquiring. The method has the advantages that the composite tea soy sauce is brownish red, is faintly fragrant and delicious, has unique delicious flavor of the hericium erinaceus, contains abundant nutrition, is easy to digest, further contains abundant protein and other nutrient substances, is favorable for improving the metabolism of human bodies, is convenient to eat and is nutritive and healthcare, and senescence delaying, beautifying, skin protecting and cholesterol reducing effects further can be realized.
Description
Technical field
The processing method that the present invention relates to a kind of soy sauce, especially relates to the manufacture method of a kind of Hericium erinaceus (Bull. Ex Fr.) Pers. compound tea soy sauce.
Background technology
Hericium erinaceus (Bull. Ex Fr.) Pers., is the luxury dish of Chinese tradition, and meat is tender, taste is fragrant, tasty, is one of four big famous dishes (hedgehog hydnum, Pedis Ursus, Stichopus japonicus, Fin Mustetus manazo).There is the title of " delicacy from mountain hedgehog hydnum, seafood Nidus collocaliae ".The mushroom of this hedgehog fungus section, cap surface length has young pilose antler shape clavus, is about 1～3 centimetre, it sporophore circle and thick, white time fresh, dry after by pale yellow to light brown, base portion is narrow or slightly short handle, top is expanded, diameter 3.5～10 centimetres, look far into the distance like spun gold hedgehog hydnum, therefore claims " Hericium erinaceus (Bull. Ex Fr.) Pers. ", again as Rrinaceus earopaeus, therefore there is again the title of " Rrinaceus earopaeus bacterium ".Hericium erinaceus (Bull. Ex Fr.) Pers. is delicious incomparable delicacy from mountain, and bacterial context is fresh and tender, aromatic good to eat, has the title of " meat or fish in element ".
The traditional Chinese medical science is thought, the flat sweet in the mouth of Hericium erinaceus (Bull. Ex Fr.) Pers. property, and favourable the five internal organs, aid digestion, the effect such as nourish the body.Science clinical experiment shows, Hericium erinaceus (Bull. Ex Fr.) Pers. can treat the diseases such as dyspepsia, gastric ulcer, antral gastritis, stomachache, flatulence and neurasthenia.The nutritional labeling of Hericium erinaceus (Bull. Ex Fr.) Pers. is the highest, and each hectogram contains 26.3 grams of protein, is two times of Lentinus Edodes.It contains up to 17 kinds of aminoacid, wherein needed by human body account for 8 kinds.Each hectogram hedgehog hydnum is fatty
4.2 grams, be genuine high protein, low-fat food, also rich in various vitamin and inorganic salt.Hericium erinaceus (Bull. Ex Fr.) Pers. has appetite stimulator, strengthens the effects such as gastric mucosal barrier function, raising lymhocyte transformation rate, lifting leukocyte, therefore can improve the immunocompetence of human body.Hericium erinaceus (Bull. Ex Fr.) Pers. or well nourishing food, have good curative effect to neurasthenia, digestive tract ulcer.In recent years, in screening anticancer medicine, find that it has obvious effect to skin, muscle cancerous protuberance.So often eating Hericium erinaceus (Bull. Ex Fr.) Pers., the anosis resistance against diseases that can strengthen, ill can with its treatment disease effect.
Hericium erinaceus (Bull. Ex Fr.) Pers. is of high nutritive value, and can realize the comprehensive utilization to Hericium erinaceus (Bull. Ex Fr.) Pers. raw material for being processed into Hericium erinaceus (Bull. Ex Fr.) Pers. compound tea soy sauce, can directly eat, delicious flavour, and storage time is long, improves its economic worth.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of Hericium erinaceus (Bull. Ex Fr.) Pers. compound tea soy sauce, can directly eat, delicious flavour, storage time is long.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of manufacture method of Hericium erinaceus (Bull. Ex Fr.) Pers. compound tea soy sauce, it is characterised in that: using Feedstock treating → fermentation → allotment → subpackage → sterilizing → finished product is processing process, and concrete operation step is:
(1) substrate pretreatment: take good quality soybeans 30 kilograms, soybean cake 8 kilograms, it is ground into the granule of grain of rice size, adds 10 kilograms of Testa Tritici, wood bran 6 kilograms, green tea powder 1 kilogram, mix and stir by appropriate amount of purified water, with hands pinch agglomerating, land and i.e. dissipate for degree, be then placed in cage steaming and decocting to the most well-done；Being drawn off spreading out in charging tray, when material temperature is down to 35 DEG C, admix yeast inoculation 300 grams, carry out fermentation culture, fermentation product temperature is 42 DEG C, and through 22 hours, when substrate covers with " white hair ", connects in bulk, stuck fermentation was standby；
(2) Feedstock treating: take Hericium erinaceus (Bull. Ex Fr.) Pers. cap, volva dry product 1.5 kilograms, after pulverizing in boiling water burn 10 minutes, pick up, add after the spiced salt of its weight 55% carries out salting standby；
(3) mixed fermentation: substrate fermentation block is smashed, add refined salt 10 kilograms, 3 kilograms of Fructus Foeniculi juice, mix thoroughly by suitable quantity of water, add the Hericium erinaceus (Bull. Ex Fr.) Pers. after salting, mix homogeneously, load in cylinder, under greenhouse, carry out second time fermentation culture, through 35 hours, treat that beans unstrained spirits becomes brownish red, when having prominent paste flavor taste, get final product stuck fermentation；
(4) allotment: bottom beans unstrained spirits is loaded in foraminate sauce producing cylinder, then take 500 grams of Pericarpium Zanthoxyli, Fructus Anisi Stellati 200 grams, tangerine peel powder 120 grams and nutmeg 60 grams, add water boil, pour in jar for making or keeping thick soya bean sauce, soak 18 hours, soy sauce；
(5) subpackage, sterilizing: take out cylinder bottom stopper, hericium-erinaceus soybean sauce i.e. flows out from aperture, receives subpackage with the bottleneck of sterilized process, is finished product.
Beneficial effect: product of the present invention is brownish red, delicate fragrance is delicious, there is the distinctive delicious local flavor of Hericium erinaceus (Bull. Ex Fr.) Pers., this product is the most nutritious, it is easy to digestion, also rich in proteins and other nutrient substance, be conducive to improving human metabolism, may also function as effect of slow down aging, beauty and skin care, cholesterol reducing, instant, nourishing healthy.
Detailed description of the invention
Embodiment 1:
A kind of manufacture method of Hericium erinaceus (Bull. Ex Fr.) Pers. compound tea soy sauce, concrete operation step is:
(1) substrate pretreatment: take good quality soybeans 50 kilograms, bean cake 10 kilograms, it is ground into the granule of grain of rice size, adds 15 kilograms of Testa Tritici, wood 10 kilograms, 0.5 kilogram black tea powder of bran, mix and stir by appropriate amount of purified water, with hands pinch agglomerating, land and i.e. dissipate for degree, be then placed in cage steaming and decocting to the most well-done；Being drawn off spreading out in charging tray, when material temperature is down to 30 DEG C, admix yeast inoculation 500 grams, carry out fermentation culture, fermentation product temperature is 45 DEG C, and through 36 hours, when substrate covers with " white hair ", connects in bulk, stuck fermentation was standby；
(2) Feedstock treating: take Hericium erinaceus (Bull. Ex Fr.) Pers. cap, volva dry product 3.5 kilograms, after pulverizing in boiling water burn 25 minutes, pick up, add after the spiced salt of its weight 35% carries out salting standby；
(3) mixed fermentation: substrate fermentation block is smashed, add refined salt 20 kilograms, 5 kilograms of Fructus Foeniculi juice, mix thoroughly by suitable quantity of water, add the Hericium erinaceus (Bull. Ex Fr.) Pers. after salting, mix homogeneously, load in cylinder, under greenhouse, carry out second time fermentation culture, through 48 hours, treat that beans unstrained spirits becomes brownish red, when having prominent paste flavor taste, get final product stuck fermentation；
(4) allotment: bottom beans unstrained spirits is loaded in foraminate sauce producing cylinder, then take 300 grams of Pericarpium Zanthoxyli, Fructus Anisi Stellati 100 grams, tangerine peel powder 80 grams and nutmeg 50 grams, add water boil, pour in jar for making or keeping thick soya bean sauce, soak 20 hours, soy sauce；
(5) subpackage, sterilizing: take out cylinder bottom stopper, hericium-erinaceus soybean sauce i.e. flows out from aperture, receives subpackage with the bottleneck of sterilized process, is finished product.
Embodiment 2:
A kind of manufacture method of Hericium erinaceus (Bull. Ex Fr.) Pers. compound tea soy sauce, concrete operation step is:
(1) substrate pretreatment: take good quality soybeans 30 kilograms, Semen Phaseoli 8 kilograms, it is ground into the granule of grain of rice size, adds 6 kilograms of Testa Tritici, 3 kilograms, 1.5 kilograms black tea powders of bran coat, mix and stir by appropriate amount of purified water, with hands pinch agglomerating, land and i.e. dissipate for degree, be then placed in cage steaming and decocting to the most well-done；Being drawn off spreading out in charging tray, when material temperature is down to 28 DEG C, admix yeast inoculation 800 grams, carry out fermentation culture, fermentation product temperature is 36 DEG C, and through 40 hours, when substrate covers with " white hair ", connects in bulk, stuck fermentation was standby；
(2) Feedstock treating: take Hericium erinaceus (Bull. Ex Fr.) Pers. cap, volva dry product 5 kilograms, after pulverizing in boiling water burn 10 minutes, pick up, add after the spiced salt of its weight 45% carries out salting standby；
(3) mixed fermentation: substrate fermentation block is smashed, add refined salt 10 kilograms, 2 kilograms of Fructus Foeniculi juice, mix thoroughly by suitable quantity of water, add the Hericium erinaceus (Bull. Ex Fr.) Pers. after salting, mix homogeneously, load in cylinder, under greenhouse, carry out second time fermentation culture, through 36 hours, treat that beans unstrained spirits becomes brownish red, when having prominent paste flavor taste, get final product stuck fermentation；
(4) allotment: bottom beans unstrained spirits is loaded in foraminate sauce producing cylinder, then take 600 grams of Fructus Capsici, Fructus Anisi Stellati 200 grams, tangerine peel powder 100 grams and Cortex cinnamomi japonici powder 60 grams, add water boil, pour in jar for making or keeping thick soya bean sauce, soak 8 hours, soy sauce；
(5) subpackage, sterilizing: take out cylinder bottom stopper, hericium-erinaceus soybean sauce i.e. flows out from aperture, receives subpackage with the bottleneck of sterilized process, is finished product.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the manufacture method of a Hericium erinaceus (Bull. Ex Fr.) Pers. compound tea soy sauce, it is characterised in that: using Feedstock treating → fermentation → allotment → subpackage → sterilizing → finished product is processing process, and concrete operation step is:
(1) substrate pretreatment: take good quality soybeans 30 kilograms, soybean cake 8 kilograms, it is ground into the granule of grain of rice size, adds 10 kilograms of Testa Tritici, wood bran 6 kilograms, green tea powder 1 kilogram, mix and stir by appropriate amount of purified water, with hands pinch agglomerating, land and i.e. dissipate for degree, be then placed in cage steaming and decocting to the most well-done；Being drawn off spreading out in charging tray, when material temperature is down to 35 DEG C, admix yeast inoculation 300 grams, carry out fermentation culture, fermentation product temperature is 42 DEG C, and through 22 hours, when substrate covers with " white hair ", connects in bulk, stuck fermentation was standby；
(2) Feedstock treating: take Hericium erinaceus (Bull. Ex Fr.) Pers. cap, volva dry product 1.5 kilograms, after pulverizing in boiling water burn 10 minutes, pick up, add after the spiced salt of its weight 55% carries out salting standby；
(3) mixed fermentation: substrate fermentation block is smashed, add refined salt 10 kilograms, 3 kilograms of Fructus Foeniculi juice, mix thoroughly by suitable quantity of water, add the Hericium erinaceus (Bull. Ex Fr.) Pers. after salting, mix homogeneously, load in cylinder, under greenhouse, carry out second time fermentation culture, through 35 hours, treat that beans unstrained spirits becomes brownish red, when having prominent paste flavor taste, get final product stuck fermentation；
(4) allotment: bottom beans unstrained spirits is loaded in foraminate sauce producing cylinder, then take 500 grams of Pericarpium Zanthoxyli, Fructus Anisi Stellati 200 grams, tangerine peel powder 120 grams and nutmeg 60 grams, add water boil, pour in jar for making or keeping thick soya bean sauce, soak 18 hours, soy sauce；
(5) subpackage, sterilizing: take out cylinder bottom stopper, hericium-erinaceus soybean sauce i.e. flows out from aperture, receives subpackage with the bottleneck of sterilized process, is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610494932.5A CN105962292A (en) | 2016-06-30 | 2016-06-30 | Method for manufacturing composite tea soy sauce with hericium erinaceus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610494932.5A CN105962292A (en) | 2016-06-30 | 2016-06-30 | Method for manufacturing composite tea soy sauce with hericium erinaceus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105962292A true CN105962292A (en) | 2016-09-28 |
Family
ID=57020311
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610494932.5A Pending CN105962292A (en) | 2016-06-30 | 2016-06-30 | Method for manufacturing composite tea soy sauce with hericium erinaceus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105962292A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173781A (en) * | 2017-06-29 | 2017-09-19 | 周兆平 | A kind of preparation method of bark of eucommia radix polygonati officinalis jasmine tea soy sauce |
| CN112155198A (en) * | 2020-09-28 | 2021-01-01 | 威海蓝色海域海洋食品股份有限公司 | Processing technology of shrimp paste with small shrimps |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494168A (en) * | 2013-10-17 | 2014-01-08 | 张路 | Processing method for hericium-erinaceus soybean sauce |
-
2016
- 2016-06-30 CN CN201610494932.5A patent/CN105962292A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494168A (en) * | 2013-10-17 | 2014-01-08 | 张路 | Processing method for hericium-erinaceus soybean sauce |
Non-Patent Citations (1)
| Title |
|---|
| 严泽湘: "《野菜野果食品加工技术与工艺配方》", 31 January 2004 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173781A (en) * | 2017-06-29 | 2017-09-19 | 周兆平 | A kind of preparation method of bark of eucommia radix polygonati officinalis jasmine tea soy sauce |
| CN112155198A (en) * | 2020-09-28 | 2021-01-01 | 威海蓝色海域海洋食品股份有限公司 | Processing technology of shrimp paste with small shrimps |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101904375B (en) | Female health-care beverage | |
| CN104770824A (en) | Qi-tonifying blood-nourishing health care brewing material | |
| CN104357271A (en) | Preparation method of hericium erinaceus and glutinous rice health care wine | |
| CN104824767A (en) | Hericium erinaceus fermentation appetite-enhancing and digestion-promoting beverage | |
| CN105285105A (en) | Hericium erinaceus and yellow peach yogurt processing method | |
| CN106136199A (en) | A kind of brewing method of Hericium erinaceus (Bull. Ex Fr.) Pers. multi-soy sauce | |
| CN105936854A (en) | Making method of black sticky rice wine | |
| CN106333345A (en) | Beef paste with fermented soya bean and swine blood | |
| CN105266140A (en) | Processing method of hericium erinaceus composite capsule | |
| CN105265681A (en) | Processing method of hericium erinaceus health-care tea bag | |
| CN105962292A (en) | Method for manufacturing composite tea soy sauce with hericium erinaceus | |
| CN110403192A (en) | A kind of nutritional meal replacing food and preparation method thereof | |
| CN105062776A (en) | Making method for flower mushroom and sticky rice health wine | |
| CN106107904A (en) | A kind of manufacture method of health Dictyophare phalloidea soy sauce | |
| CN106072499A (en) | The manufacture method that a kind of hericium erinaceus health-care is brilliant | |
| CN103518810A (en) | Biscuit rich in collagen and preparation method thereof | |
| CN105942444A (en) | Preparation method of agaricus blazei murill health-care soy sauce | |
| CN107136471A (en) | The brewing method of Hericium erinaceus solid health-care soy sauce | |
| CN105124553A (en) | Making method of composite hericium erinaceus seasoning liquid | |
| CN105249257A (en) | Wild vegetable-containing goose fat liver ball with effects of reducing blood pressure and blood fat and preparation method thereof | |
| CN105123942A (en) | Processing method of hericium erinaceus and bean milk beverage | |
| CN105018275A (en) | Manufacturing method for pleurotus eryngii glutinous rice wine | |
| CN109673994A (en) | Acid Chinese quince capsicum jam and preparation method thereof | |
| CN106262688A (en) | The manufacture method of Agaricus blazei Murrill health promoting soy sauce | |
| CN108967671A (en) | A kind of cattle feed and preparation method improving palatability |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160928 |
|
| WD01 | Invention patent application deemed withdrawn after publication |