CN107183661A - The processing method of szechuan lovage rhizome soy sauce - Google Patents
The processing method of szechuan lovage rhizome soy sauce Download PDFInfo
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- CN107183661A CN107183661A CN201710529760.5A CN201710529760A CN107183661A CN 107183661 A CN107183661 A CN 107183661A CN 201710529760 A CN201710529760 A CN 201710529760A CN 107183661 A CN107183661 A CN 107183661A
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- Prior art keywords
- soy sauce
- szechuan lovage
- lovage rhizome
- unstrained spirits
- sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of processing method of szechuan lovage rhizome soy sauce, described szechuan lovage rhizome soy sauce is made up of following steps：Raw material preparation, soya bean are pre-processed, mix, are inoculated with, ferment, squeeze, filter, sterilize, packed.The szechuan lovage rhizome soy sauce that the present invention is provided, which has the advantages that stay in grade, eat wide, manufacture craft is simply easy to grasp, finished product soy sauce makings mellowness, tasty, bright in colour, nutritious, with blood-activating and qi-promoting, the effects such as wind-expelling pain-stopping, inducing diuresis for removing edema.
Description
Technical field
The present invention relates to a kind of processing method of soy sauce, a kind of method using Ligusticum wallichii as Raw material processing soy sauce is referred in particular to.
Background technology
Ligusticum wallichii, cultivated plant, main product is in Sichuan（Guanxian county）, on Yunnan, Guizhou, Guangxi and other places, it is grown on gentle weather
Environment.Be a kind of Chinese medicinal plant, be usually used in blood-activating and qi-promoting, wind-expelling pain-stopping, Ligusticum wallichii pungent-warm perfume (or spice) is dry, walks without keeping, can go it is scattered, on
Row is up to mountain peak top；Enter blood system again, it is descending up to the sea of blood.Promoting blood circulation effect is extensive, the suitable various illnesss of stagnation of blood stasis；Wind-dispelling stops
Bitterly, effectiveness is favourable, can control the diseases such as head wind headache, arthralgia pain due to rheumatism.Former times people meaning Ligusticum wallichii is the gas medicine in blood, nearly says its pungent scattered, solution of residing
The functions such as strongly fragrant, sensible, analgesic.
The Radix Astragali is sweet, slightly warm in nature, can return lung, spleen, liver, kidney four pass through, promoted the production of body fluid with benefiting qi and nourishing blood, arrest sweating, inducing diuresis for removing edema etc.
Multiple efficacies, it is adaptable to diarrhoea caused by most commonly seen treatment deficiency of vital energy weak, the sinking of qi of middle-jiao, exterior deficiency spontaneous perspiration and the deficiency of vital energys of the elderly,
The preventing and treating of the diseases such as constipation, blood deficiency chlorosis, insufficiency of vital energy and blood.
At present, Ligusticum wallichii, the Radix Astragali are largely processed to medicine, and using Ligusticum wallichii, the Radix Astragali as raw material, are processed into people day often to eat
Soy sauce flavoring, there is not yet relevant report and launch.
The content of the invention
The technical problems to be solved by the invention are using Ligusticum wallichii, the Radix Astragali as raw material, prepared using raw material, combined inoculation, hair
The steps such as ferment process szechuan lovage rhizome soy sauce.
The technical solution adopted for the present invention to solve the technical problems：
A kind of processing method of soy sauce, it is characterised in that use following steps：
A, raw material prepare：The Ligusticum wallichiis of 8kg no disease and pests harms, the 3kg Radix Astragali, 0.5kg cymose buckwheat rhizome, 0.5kg radix cynanchi bungei is selected to mix
Uniformly obtained mixed material is closed, is beaten after cleaning up with disintegrating apparatus, adds 8g amylase, 20g cellulase
With 2g pectase, the united hydrolysis 50min in the environment of 42 DEG C is made Ligusticum wallichii slurries, Ligusticum wallichii slurries is made；
B, soya bean pretreatment：It is put into after 8kg soya beans, 1kg broad beans, 1kg sword beans are well mixed in 30kg water, immersion 18 is small
When, the removal of impurity is gone, is filtered dry after rinsing well, is put into digesting apparatus and cooks, is cooled down after taking-up；
C, mixing, inoculation：Take the soya bean 10kg after cooking, Ligusticum wallichii slurries 2.5kg, burdock powder 1.5kg, wheat bran 2kg, radix polygonati officinalis powder
1kg, salt 1.2kg, koji 0.5kg, are sufficiently mixed uniformly, sauce unstrained spirits are made；
D, fermentation：10kg sauce unstrained spirits is taken to ferment, using three-stage fermentation process, detailed process is that prior fermentation temperature is 20 DEG C, hair
The ferment time is 10 days；Mid-term fermentation temperature is 26 DEG C, adds 0.15kg Lu Shi yeast, 0.03kg lactic acid bacteria, ferments 15 days；
Later stage fermentation temperature is 35 DEG C, and fermentation time is 20 days, and maturation sauce unstrained spirits is made, and three-stage fermentation method can make raw material abundant
Convert active components；
E, squeezing, filtering：Ripe sauce unstrained spirits is put into filter press, press filtration to sauce unstrained spirits water content to 25% weight is than following, and filtrate is quiet
Put precipitation 8 days, then through plate and frame filter press press filtration, szechuan lovage rhizome soy sauce is made；
F, sterilization：Szechuan lovage rhizome soy sauce is sterilized into 7min under 85 DEG C of environment；
G, packaging：Szechuan lovage rhizome soy sauce after sterilization is packed with food-grade packing container, it is dry, logical through after the assay was approved, entering
Stored in wind environment.
Beneficial effect：The szechuan lovage rhizome soy sauce that the present invention is provided has stay in grade, edible wide, manufacture craft simply easy
Finished product soy sauce makings mellowness, tasty, bright in colour, nutritious in the advantage of grasp, with blood-activating and qi-promoting, wind-dispelling stops
Bitterly, the effects such as inducing diuresis for removing edema.
Embodiment
Embodiment one：A kind of processing method of szechuan lovage rhizome soy sauce, using following steps：
A, raw material prepare：The Ligusticum wallichii of 10kg no disease and pests harms is selected, is beaten after cleaning up with disintegrating apparatus, is added
The pectase of 0.006kg amylase, 0.01kg cellulase and 0.001kg, the united hydrolysis in the environment of 38 DEG C
60min, is made Ligusticum wallichii slurries, by being combined ferment treatment, can separate out the more nutriments of raw material；
B, soya bean pretreatment：10kg soya beans are put into 20kg water, is soaked 20 hours, is gone the removal of impurity, be filtered dry after rinsing well,
It is put into digesting apparatus and cooks, is cooled down after taking-up；
C, mixing, inoculation：The soya bean 10kg after cooking, Ligusticum wallichii slurries 2kg, wheat bran 1kg, salt 1kg, koji 0.4kg are taken, fully
It is well mixed, sauce unstrained spirits is made；
D, fermentation：10kg sauce unstrained spirits is taken to ferment, using three-stage fermentation process, detailed process is that prior fermentation temperature is 16 DEG C, hair
The ferment time is 12 days；Mid-term fermentation temperature is 24 DEG C, adds 0.1kg Lu Shi yeast, 0.02kg lactic acid bacteria, ferments 20 days；
Later stage fermentation temperature is 32 DEG C, and fermentation time is 25 days, and maturation sauce unstrained spirits is made, and three-stage fermentation method can make raw material abundant
Convert active components；
E, squeezing, filtering：Ripe sauce unstrained spirits is put into filter press, press filtration to sauce unstrained spirits water content to 25% weight is than following, and filtrate is quiet
Put precipitation 6 days, then through plate and frame filter press press filtration, szechuan lovage rhizome soy sauce is made；
F, sterilization：Szechuan lovage rhizome soy sauce is sterilized into 8min under 80 DEG C of environment；
G, packaging：Szechuan lovage rhizome soy sauce after sterilization is packed with food-grade packing container, it is dry, logical through after the assay was approved, entering
Stored in wind environment.
Embodiment two：A kind of processing method of szechuan lovage rhizome soy sauce, it uses following steps：
A, raw material prepare：The Ligusticum wallichii, 2kg smilax, 1kg giant knotweed of 7kg no disease and pests harms are selected, is well mixed and mixing original is made
Material, is beaten, 7g amylase, 15g cellulase and 1.5 pectase, at 40 DEG C after cleaning up with disintegrating apparatus
In the environment of united hydrolysis 55min, Ligusticum wallichii slurries are made, Ligusticum wallichii slurries are made, by be combined ferment treatment, raw material can be separated out more
Many nutriments；
B, soya bean pretreatment：It is put into after 9kg soya beans are well mixed with 1kg black soya beans in 25kg water, soaks 19 hours, go removal of impurities
Matter, is filtered dry after rinsing well, is put into digesting apparatus and cooks, and is cooled down after taking-up；
C, mixing, inoculation：Take the soya bean 10kg after cooking, Ligusticum wallichii slurries 2.3kg, peameal 2kg, water caltrop starch 2kg, wheat bran
1.5kg, salt 1.1kg, koji 0.5kg, are sufficiently mixed uniformly, sauce unstrained spirits are made；
D, fermentation：10kg sauce unstrained spirits is taken to ferment, using three-stage fermentation process, detailed process is that prior fermentation temperature is 18 DEG C, hair
The ferment time is 11 days；Mid-term fermentation temperature is 25 DEG C, adds 0.12kg Lu Shi yeast, 0.025kg lactic acid bacteria, fermentation 18
My god；Later stage fermentation temperature is 34 DEG C, and fermentation time is 22 days, and maturation sauce unstrained spirits is made, and three-stage fermentation method can make raw material
It is sufficiently converted into active component；
E, squeezing, filtering：Ripe sauce unstrained spirits is put into filter press, press filtration to sauce unstrained spirits water content to 25% weight is than following, and filtrate is quiet
Put precipitation 7 days, then through plate and frame filter press press filtration, szechuan lovage rhizome soy sauce is made；
F, sterilization：Szechuan lovage rhizome soy sauce is sterilized into 7.5min under 82 DEG C of environment；
G, packaging：Szechuan lovage rhizome soy sauce after sterilization is packed with food-grade packing container, it is dry, logical through after the assay was approved, entering
Stored in wind environment.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of processing method of szechuan lovage rhizome soy sauce, it uses following steps：
A, raw material prepare：The Ligusticum wallichiis of 8kg no disease and pests harms, the 3kg Radix Astragali, 0.5kg cymose buckwheat rhizome, 0.5kg radix cynanchi bungei is selected to mix
Uniformly obtained mixed material is closed, is beaten after cleaning up with disintegrating apparatus, adds 8g amylase, 20g cellulase
With 2g pectase, the united hydrolysis 50min in the environment of 42 DEG C is made Ligusticum wallichii slurries, Ligusticum wallichii slurries is made；
B, soya bean pretreatment：It is put into after 8kg soya beans, 1kg broad beans, 1kg sword beans are well mixed in 30kg water, immersion 18 is small
When, the removal of impurity is gone, is filtered dry after rinsing well, is put into digesting apparatus and cooks, is cooled down after taking-up；
C, mixing, inoculation：Take the soya bean 10kg after cooking, Ligusticum wallichii slurries 2.5kg, burdock powder 1.5kg, wheat bran 2kg, radix polygonati officinalis powder
1kg, salt 1.2kg, koji 0.5kg, are sufficiently mixed uniformly, sauce unstrained spirits are made；
D, fermentation：10kg sauce unstrained spirits is taken to ferment, using three-stage fermentation process, detailed process is that prior fermentation temperature is 20 DEG C, hair
The ferment time is 10 days；Mid-term fermentation temperature is 26 DEG C, adds 0.15kg Lu Shi yeast, 0.03kg lactic acid bacteria, ferments 15 days；
Later stage fermentation temperature is 35 DEG C, and fermentation time is 20 days, and maturation sauce unstrained spirits is made, and three-stage fermentation method can make raw material abundant
Convert active components；
E, squeezing, filtering：Ripe sauce unstrained spirits is put into filter press, press filtration to sauce unstrained spirits water content to 25% weight is than following, and filtrate is quiet
Put precipitation 8 days, then through plate and frame filter press press filtration, szechuan lovage rhizome soy sauce is made；
F, sterilization：Szechuan lovage rhizome soy sauce is sterilized into 7min under 85 DEG C of environment；
G, packaging：Szechuan lovage rhizome soy sauce after sterilization is packed with food-grade packing container, it is dry, logical through after the assay was approved, entering
Stored in wind environment.
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| CN201710529760.5A CN107183661A (en) | 2017-07-02 | 2017-07-02 | The processing method of szechuan lovage rhizome soy sauce |
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| CN201710529760.5A CN107183661A (en) | 2017-07-02 | 2017-07-02 | The processing method of szechuan lovage rhizome soy sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114747753A (en) * | 2021-12-31 | 2022-07-15 | 云南弦波科技有限公司 | Dendrobium amino acid health-care soy sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410860A (en) * | 2015-12-13 | 2016-03-23 | 李春生 | Preparing method for dendrobe and stevia rebaudianum soy sauce |
| CN105942446A (en) * | 2016-06-08 | 2016-09-21 | 彭常安 | Processing method for fructus schizandrae and herba viola odorata fruit-vegetable sauce |
| CN106107901A (en) * | 2016-06-26 | 2016-11-16 | 明毅强 | A kind of manufacture method of Umbillcaria esculenta Kalopanax septemlobum soy sauce |
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2017
- 2017-07-02 CN CN201710529760.5A patent/CN107183661A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410860A (en) * | 2015-12-13 | 2016-03-23 | 李春生 | Preparing method for dendrobe and stevia rebaudianum soy sauce |
| CN105942446A (en) * | 2016-06-08 | 2016-09-21 | 彭常安 | Processing method for fructus schizandrae and herba viola odorata fruit-vegetable sauce |
| CN106107901A (en) * | 2016-06-26 | 2016-11-16 | 明毅强 | A kind of manufacture method of Umbillcaria esculenta Kalopanax septemlobum soy sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114747753A (en) * | 2021-12-31 | 2022-07-15 | 云南弦波科技有限公司 | Dendrobium amino acid health-care soy sauce and preparation method thereof |
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Application publication date: 20170922 |