CN106213449A - A kind of Cordyceps refines the method for soy sauce - Google Patents
A kind of Cordyceps refines the method for soy sauce Download PDFInfo
- Publication number
- CN106213449A CN106213449A CN201610816473.8A CN201610816473A CN106213449A CN 106213449 A CN106213449 A CN 106213449A CN 201610816473 A CN201610816473 A CN 201610816473A CN 106213449 A CN106213449 A CN 106213449A
- Authority
- CN
- China
- Prior art keywords
- cordyceps
- refines
- soy sauce
- wheat flour
- water
- 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
- 241000190633 Cordyceps Species 0.000 title claims abstract description 41
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 38
- 241000209140 Triticum Species 0.000 claims abstract description 22
- 235000021307 Triticum Nutrition 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 150000002333 glycines Chemical class 0.000 claims abstract description 21
- 210000000582 semen Anatomy 0.000 claims abstract description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000011265 semifinished product Substances 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000002244 precipitate Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- OFEZSBMBBKLLBJ-BAJZRUMYSA-N cordycepin Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)C[C@H]1O OFEZSBMBBKLLBJ-BAJZRUMYSA-N 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000010413 mother solution Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013311 vegetables Nutrition 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
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a kind of method that Cordyceps refines soy sauce, described Cordyceps refines the method for soy sauce, including Cordyceps, Semen Glycines, Sal, yeast mixture, wheat flour, water, the mass number of its various raw materials is: Cordyceps 3～10%, Semen Glycines 25～35%, Sal 10～15%, yeast mixture 3～10%, wheat flour 25～35%, remaining be water.It is in good taste, and taste is more pure and fresh, has good health-care effect, beneficially product promotion.
Description
Technical field
The invention belongs to flavoring agent technical field, be specifically related to a kind of method that Cordyceps refines soy sauce.
Background technology
Soy sauce is one of popular conventional flavoring agent, has very important status in kitchen.Existing soy sauce flavour
The most single, universal taste is dense and thick, and fermented soya beans, salted or other wise taste is strong, with saline taste, sometimes for cold and dressed with sauce or when boiling light vegetable, can affect
The mouthfeel that former cuisine is pure and fresh.
Summary of the invention
The purpose of the present invention is to propose to a kind of method that Cordyceps refines soy sauce, overcome the above-mentioned deficiency of prior art, its
In good taste, taste is more pure and fresh, has good health-care effect, beneficially product promotion.
In order to reach above-mentioned purpose of design, the technical solution used in the present invention is as follows:
A kind of Cordyceps refines the method for soy sauce, and described Cordyceps refines the method for soy sauce, including Cordyceps, Semen Glycines, Sal, ferment
Mother solution, wheat flour, water, the mass number of its various raw materials is: Cordyceps 3～10%, Semen Glycines 25～35%, Sal 10～15%, ferment
Mother solution 3～10%, wheat flour 25～35%, remaining be water.
The mass number of described various raw material is: Cordyceps 7%, Semen Glycines 30%, Sal 13%, yeast mixture 7%, wheat flour
30%, water 17%.
It concretely comprises the following steps:
Step one, choose Cordyceps and clean, sterilize, dry；
Step 2, by Semen Glycines, wheat flour mix homogeneously, and fully ferment；
Step 3, by Cordyceps, yeast mixture, water add step 2 semi-finished product in, mix homogeneously；
Step 4, by the mixture of step 3, load and seal in cylinder, carry out second time and ferment；
Step 5, the semi-finished product of step 4 are carried out oil strain, precipitate, filter；
After step 6, the oily boiling sterilization that step 5 is leached, packaging.
In step 4, fermentation temperature is maintained at 45～60 degree, and fermentation time is 1-5 days.
Cordyceps of the present invention is refined the method for soy sauce and provides the benefit that: it is in good taste, and taste is more pure and fresh, has very
Good health-care effect, beneficially product promotion.
Detailed description of the invention
Below preferred embodiment of the invention is described in further detail.
Described Cordyceps refines the method for soy sauce, and including Cordyceps, Semen Glycines, Sal, yeast mixture, wheat flour, water, it is various former
The mass number of material is: Cordyceps 3～10%, Semen Glycines 25～35%, Sal 10～15%, yeast mixture 3～10%, wheat flour 25～
35%, remaining is water.
In implementing further, the mass number of described various raw materials is: Cordyceps 7%, Semen Glycines 30%, Sal 13%, yeast mixture
7%, wheat flour 30%, water 17%.
It concretely comprises the following steps:
Step one, choose Cordyceps and clean, sterilize, dry；
Step 2, by Semen Glycines, wheat flour mix homogeneously, and fully ferment；
Step 3, by Cordyceps, yeast mixture, water add step 2 semi-finished product in, mix homogeneously；
Step 4, by the mixture of step 3, load and seal in cylinder, carry out second time and ferment；Temperature is maintained at 45～60
Degree, fermentation time is 1-5 days；
Step 5, the semi-finished product of step 4 are carried out oil strain, precipitate, filter；
After step 6, the oily boiling sterilization that step 5 is leached, packaging.
Embodiment 1:
Described Cordyceps refines the method for soy sauce, and including Cordyceps, Semen Glycines, Sal, yeast mixture, wheat flour, water, it is various former
Material mass number be: Cordyceps 3%, Semen Glycines 25%, Sal 10%, yeast mixture 3%, wheat flour 25%, remaining be water.
It concretely comprises the following steps:
Step one, choose Cordyceps and clean, sterilize, dry；
Step 2, by Semen Glycines, wheat flour mix homogeneously, and fully ferment；
Step 3, by Cordyceps, yeast mixture, water add step 2 semi-finished product in, mix homogeneously；
Step 4, by the mixture of step 3, load and seal in cylinder, carry out second time and ferment；Temperature is maintained at 55 degree, sends out
The ferment time is 3 days；
Step 5, the semi-finished product of step 4 are carried out oil strain, precipitate, filter；
After step 6, the oily boiling sterilization that step 5 is leached, packaging.
Embodiment 2:
In implementing further, the mass number of described various raw materials is: Cordyceps 7%, Semen Glycines 30%, Sal 13%, yeast mixture
7%, wheat flour 30%, water 17%.
It concretely comprises the following steps:
Step one, choose Cordyceps and clean, sterilize, dry；
Step 2, by Semen Glycines, wheat flour mix homogeneously, and fully ferment；
Step 3, by Cordyceps, yeast mixture, water add step 2 semi-finished product in, mix homogeneously；
Step 4, by the mixture of step 3, load and seal in cylinder, carry out second time and ferment；Temperature is maintained at 60 degree, sends out
The ferment time is 5 days；
Step 5, the semi-finished product of step 4 are carried out oil strain, precipitate, filter；
After step 6, the oily boiling sterilization that step 5 is leached, packaging.
Embodiment 3:
Described Cordyceps refines the method for soy sauce, and including Cordyceps, Semen Glycines, Sal, yeast mixture, wheat flour, water, it is various former
Material mass number be: Cordyceps 10%, Semen Glycines 35%, Sal 15%, yeast mixture 10%, wheat flour 35%, remaining be water.
It concretely comprises the following steps:
Step one, choose Cordyceps and clean, sterilize, dry；
Step 2, by Semen Glycines, wheat flour mix homogeneously, and fully ferment；
Step 3, by Cordyceps, yeast mixture, water add step 2 semi-finished product in, mix homogeneously；
Step 4, by the mixture of step 3, load and seal in cylinder, carry out second time and ferment；Temperature is maintained at 60 degree, sends out
The ferment time is 1 day；
Step 5, the semi-finished product of step 4 are carried out oil strain, precipitate, filter；
After step 6, the oily boiling sterilization that step 5 is leached, packaging.
Above content is to combine the further description that the present invention is done by concrete preferred implementation, it is simple to this skill
The technical staff in art field is understood that and applies the present invention, it is impossible to assert the present invention be embodied as be confined to these explanations.
For general technical staff of the technical field of the invention, can also make without departing from the inventive concept of the premise
Some simple deduction or replace, without through performing creative labour.Therefore, those skilled in the art's taking off according to the present invention
Showing, the simple modifications making the present invention all should be within protection scope of the present invention.
Claims (4)
1. the method that a Cordyceps refines soy sauce, it is characterised in that: described Cordyceps refines the method for soy sauce, including Cordyceps, Huang
Bean, Sal, yeast mixture, wheat flour, water, the mass number of its various raw materials is: Cordyceps 3～10%, Semen Glycines 25～35%, Sal 10
～15%, yeast mixture 3～10%, wheat flour 25～35%, remaining be water.
Cordyceps the most according to claim 1 refines the method for soy sauce, it is characterised in that: the mass number of described various raw materials
For: Cordyceps 7%, Semen Glycines 30%, Sal 13%, yeast mixture 7%, wheat flour 30%, water 17%.
Cordyceps the most according to claim 2 refines the method for soy sauce, it is characterised in that: it concretely comprises the following steps:
Step one, choose Cordyceps and clean, sterilize, dry；
Step 2, by Semen Glycines, wheat flour mix homogeneously, and fully ferment；
Step 3, by Cordyceps, yeast mixture, water add step 2 semi-finished product in, mix homogeneously；
Step 4, by the mixture of step 3, load and seal in cylinder, carry out second time and ferment；
Step 5, the semi-finished product of step 4 are carried out oil strain, precipitate, filter；
After step 6, the oily boiling sterilization that step 5 is leached, packaging.
Cordyceps the most according to claim 3 refines the method for soy sauce, it is characterised in that: in step 4, fermentation temperature keeps
At 45～60 degree, fermentation time is 1-5 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610816473.8A CN106213449A (en) | 2016-09-11 | 2016-09-11 | A kind of Cordyceps refines the method for soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610816473.8A CN106213449A (en) | 2016-09-11 | 2016-09-11 | A kind of Cordyceps refines the method for soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106213449A true CN106213449A (en) | 2016-12-14 |
Family
ID=58074765
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610816473.8A Pending CN106213449A (en) | 2016-09-11 | 2016-09-11 | A kind of Cordyceps refines the method for soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106213449A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467619A (en) * | 2017-08-24 | 2017-12-15 | 宜智萱（天津）生物科技有限公司 | A kind of preparation method of Chinese caterpillar fungus health soy sauce |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1286935A (en) * | 2000-09-19 | 2001-03-14 | 重庆经联粮油有限公司 | Aweto soy sauce and its production process |
| CN101194708A (en) * | 2006-12-08 | 2008-06-11 | 梁悦华 | Cordyceps sinensis sauce |
| CN101658288A (en) * | 2009-09-07 | 2010-03-03 | 李锦记（新会）食品有限公司 | Preparing method of cordyceps sinensis light soy sauce |
| CN103598568A (en) * | 2013-11-25 | 2014-02-26 | 吴基仔 | Production method of seasoning health-care soybean sauce |
-
2016
- 2016-09-11 CN CN201610816473.8A patent/CN106213449A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1286935A (en) * | 2000-09-19 | 2001-03-14 | 重庆经联粮油有限公司 | Aweto soy sauce and its production process |
| CN101194708A (en) * | 2006-12-08 | 2008-06-11 | 梁悦华 | Cordyceps sinensis sauce |
| CN101658288A (en) * | 2009-09-07 | 2010-03-03 | 李锦记（新会）食品有限公司 | Preparing method of cordyceps sinensis light soy sauce |
| CN103598568A (en) * | 2013-11-25 | 2014-02-26 | 吴基仔 | Production method of seasoning health-care soybean sauce |
Non-Patent Citations (1)
| Title |
|---|
| 赵晋府: "《食品工艺学》", 30 November 1999, 北京：中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467619A (en) * | 2017-08-24 | 2017-12-15 | 宜智萱（天津）生物科技有限公司 | A kind of preparation method of Chinese caterpillar fungus health soy sauce |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161214 |
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| RJ01 | Rejection of invention patent application after publication |