CN106107904A - A kind of manufacture method of health Dictyophare phalloidea soy sauce - Google Patents
A kind of manufacture method of health Dictyophare phalloidea soy sauce Download PDFInfo
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- CN106107904A CN106107904A CN201610492653.5A CN201610492653A CN106107904A CN 106107904 A CN106107904 A CN 106107904A CN 201610492653 A CN201610492653 A CN 201610492653A CN 106107904 A CN106107904 A CN 106107904A
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- Prior art keywords
- fermentation
- kilograms
- soy sauce
- product
- grams
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 31
- 230000004151 fermentation Effects 0.000 claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000000047 product Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000000758 substrate Substances 0.000 claims description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 11
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000009938 salting Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000015067 sauces Nutrition 0.000 claims description 8
- 235000015096 spirit Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 241000675108 Citrus tangerina Species 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 241000434037 Volva Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 239000008213 purified water Substances 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 244000270834 Myristica fragrans Species 0.000 claims description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 3
- 239000001702 nutmeg Substances 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims description 3
- 210000004556 brain Anatomy 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 230000001502 supplementing effect Effects 0.000 abstract description 3
- 235000015961 tonic Nutrition 0.000 abstract description 3
- 230000001256 tonic effect Effects 0.000 abstract description 3
- 229960000716 tonics Drugs 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035790 physiological processes and functions Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 1
- 238000003860 storage Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 241001313710 Dictyophora indusiata Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 208000018556 stomach disease Diseases 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 the manufacture method of a kind of health Dictyophare phalloidea soy sauce, belong to food processing field.It is characterized in that: using Feedstock treating → fermentation → allotment → subpackage → sterilizing → finished product is processing process.Beneficial effect: product of the present invention is brownish red, delicate fragrance is delicious, there is the distinctive delicious local flavor of Caulis Bambusae In Taeniam, this product is the most nutritious, this product contains abundant nutritional labeling, is conducive to regulating physiological function, has strengthening by means of tonics, QI invigorating supplementing the brain, the health-care effect such as be healthy and strong of allaying excitement, instant, nourishing healthy.
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 health Dictyophare phalloidea soy sauce.
Background technology
Caulis Bambusae In Taeniam boosting qi and nourishing yin, nourishing the lung to arrest cough, clearing away heat-damp and promoting diuresis；There is strengthening by means of tonics, QI invigorating supplementing the brain, effect being healthy and strong of allaying excitement.
Caulis Bambusae In Taeniam is nutritious, according to surveying and determination in dry Dictyophora Indusiata containing protein 19.4%, fat 2.6%, carbohydrate total amount 60.4%,
Wherein bacterium sugar 4.2%, crude fibre 8.4%, ash 9.3%.Scientific research confirms that Caulis Bambusae In Taeniam is to hypertension, tumor, neurasthenia, intestinal
Gastric diseases etc. are with health role.
Fresh Caulis Bambusae In Taeniam is difficult to storage, and is of high nutritive value, and is used for being processed into health Dictyophare phalloidea soy sauce and can realize Caulis Bambusae In Taeniam former
The comprehensive utilization of material, 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 health Dictyophare phalloidea soy sauce, can directly eat, delicious flavour, storage
The Tibetan time is long.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of manufacture method of health Dictyophare phalloidea soy sauce, it is characterised in that: employing Feedstock treating → fermentation → allotment → subpackage → go out
Bacterium → finished product is processing process, and concrete operation step is:
(1) substrate pretreatment: take good quality soybeans 50 kilograms, bean cake 10 kilograms, is ground into the granule of grain of rice size, adds Testa Tritici 15
Kilogram, wood bran 10 kilograms, 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 ripest
Thoroughly；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, through 36 hours, when substrate covers with " white hair ", connects in bulk, stuck fermentation was standby；
(2) Feedstock treating: take Caulis Bambusae In Taeniam cap, volva dry product 3.5 kilograms, after pulverizing in boiling water burn 25 minutes, pick up, add
The spiced salt of its weight 35% is standby after carrying out salting；
(3) mixed fermentation: smashed by substrate fermentation block, adds refined salt 20 kilograms, 5 kilograms of Fructus Foeniculi juice, mixes thoroughly by suitable quantity of water, then add
Enter the Caulis Bambusae In Taeniam 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, gets final product stuck fermentation；
(4) allotment: bottom being loaded by beans unstrained spirits in foraminate sauce producing cylinder, then take 300 grams of Pericarpium Zanthoxyli, Fructus Anisi Stellati 100 grams, tangerine peel powder 80
Gram 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, Caulis Bambusae In Taeniam soy sauce i.e. flows out from aperture, receives with the bottleneck of sterilized process and divides
Dress, is finished product.
Beneficial effect: product of the present invention is brownish red, delicate fragrance is delicious, has the distinctive delicious local flavor of Caulis Bambusae In Taeniam, and this product is not
The most nutritious, this product contains abundant nutritional labeling, is conducive to regulating physiological function, have strengthening by means of tonics, QI invigorating supplementing the brain,
Allay excitement the health-care effect such as be healthy and strong, instant, nourishing healthy.
Detailed description of the invention
Embodiment 1:
A kind of manufacture method of health Dictyophare phalloidea soy sauce, concrete operation step is:
(1) substrate pretreatment: take good quality soybeans 30 kilograms, bean cake 8 kilograms, is ground into the granule of grain of rice size, adds Testa Tritici 10
Kilogram, wood bran 6 kilograms, 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 ripest
Thoroughly；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, through 22 hours, when substrate covers with " white hair ", connects in bulk, stuck fermentation was standby；
(2) Feedstock treating: take Caulis Bambusae In Taeniam cap, volva dry product 1.5 kilograms, after pulverizing in boiling water burn 10 minutes, pick up, add
The spiced salt of its weight 55% is standby after carrying out salting；
(3) mixed fermentation: smashed by substrate fermentation block, adds refined salt 10 kilograms, 3 kilograms of Fructus Foeniculi juice, mixes thoroughly by suitable quantity of water, then add
Enter the Caulis Bambusae In Taeniam 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, gets final product stuck fermentation；
(4) allotment: bottom being loaded by beans unstrained spirits 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, Caulis Bambusae In Taeniam soy sauce i.e. flows out from aperture, receives with the bottleneck of sterilized process and divides
Dress, is finished product.
Embodiment 2:
A kind of manufacture method of health Dictyophare phalloidea soy sauce, concrete operation step is:
(1) substrate pretreatment: take good quality soybeans 30 kilograms, Semen Phaseoli 8 kilograms, is ground into the granule of grain of rice size, adds Testa Tritici 6,000
Gram, bran coat 3 kilograms, 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, through 40 hours, when substrate covers with " white hair ", connects in bulk, stuck fermentation was standby；
(2) Feedstock treating: take Caulis Bambusae In Taeniam cap, volva dry product 5 kilograms, after pulverizing in boiling water burn 10 minutes, pick up, add it
The spiced salt of weight 45% is standby after carrying out salting；
(3) mixed fermentation: smashed by substrate fermentation block, adds refined salt 10 kilograms, 2 kilograms of Fructus Foeniculi juice, mixes thoroughly by suitable quantity of water, then add
Enter the Caulis Bambusae In Taeniam 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, gets final product stuck fermentation；
(4) allotment: bottom being loaded by beans unstrained spirits 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, Caulis Bambusae In Taeniam soy sauce i.e. flows out from aperture, receives with the bottleneck of sterilized process and divides
Dress, 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 health Dictyophare phalloidea soy sauce, it is characterised in that: employing Feedstock treating → fermentation → allotment → subpackage →
Sterilizing → finished product is processing process, and concrete operation step is:
(1) substrate pretreatment: take good quality soybeans 50 kilograms, bean cake 10 kilograms, is ground into the granule of grain of rice size, adds Testa Tritici 15
Kilogram, wood bran 10 kilograms, 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 ripest
Thoroughly；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, through 36 hours, when substrate covers with " white hair ", connects in bulk, stuck fermentation was standby；
(2) Feedstock treating: take Caulis Bambusae In Taeniam cap, volva dry product 3.5 kilograms, after pulverizing in boiling water burn 25 minutes, pick up, add
The spiced salt of its weight 35% is standby after carrying out salting；
(3) mixed fermentation: smashed by substrate fermentation block, adds refined salt 20 kilograms, 5 kilograms of Fructus Foeniculi juice, mixes thoroughly by suitable quantity of water, then add
Enter the Caulis Bambusae In Taeniam 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, gets final product stuck fermentation；
(4) allotment: bottom being loaded by beans unstrained spirits in foraminate sauce producing cylinder, then take 300 grams of Pericarpium Zanthoxyli, Fructus Anisi Stellati 100 grams, tangerine peel powder 80
Gram 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, Caulis Bambusae In Taeniam soy sauce i.e. flows out from aperture, receives with the bottleneck of sterilized process and divides
Dress, is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610492653.5A CN106107904A (en) | 2016-06-30 | 2016-06-30 | A kind of manufacture method of health Dictyophare phalloidea soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610492653.5A CN106107904A (en) | 2016-06-30 | 2016-06-30 | A kind of manufacture method of health Dictyophare phalloidea soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106107904A true CN106107904A (en) | 2016-11-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610492653.5A Pending CN106107904A (en) | 2016-06-30 | 2016-06-30 | A kind of manufacture method of health Dictyophare phalloidea soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106107904A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858510A (en) * | 2017-01-18 | 2017-06-20 | 华南理工大学 | A kind of feature dictyophora phalloidea soy sauce compound seasoner and preparation method thereof |
| CN112401216A (en) * | 2020-11-12 | 2021-02-26 | 贵州省生物研究所 | Preparation method of bamboo fungus sauce |
-
2016
- 2016-06-30 CN CN201610492653.5A patent/CN106107904A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858510A (en) * | 2017-01-18 | 2017-06-20 | 华南理工大学 | A kind of feature dictyophora phalloidea soy sauce compound seasoner and preparation method thereof |
| CN112401216A (en) * | 2020-11-12 | 2021-02-26 | 贵州省生物研究所 | Preparation method of bamboo fungus sauce |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161116 |