CN107950987A - A kind of Poria cocos soy sauce - Google Patents

A kind of Poria cocos soy sauce Download PDF

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Publication number
CN107950987A
CN107950987A CN201711485721.6A CN201711485721A CN107950987A CN 107950987 A CN107950987 A CN 107950987A CN 201711485721 A CN201711485721 A CN 201711485721A CN 107950987 A CN107950987 A CN 107950987A
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China
Prior art keywords
poria cocos
soy sauce
wheat
soya bean
drinkable water
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CN201711485721.6A
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CN107950987B (en
Inventor
康文丽
周尚庭
陈亮
陈�胜
吴�灿
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JIAJIA FOOD GROUP CO Ltd
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JIAJIA FOOD GROUP CO Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50Soya sauce
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives

Abstract

The invention belongs to field of seasoning, and in particular to a kind of Poria cocos soy sauce, the raw material of the Poria cocos soy sauce include water, soya bean, wheat, salt, composite and Poria cocos, and the Poria cocos accounts for the 0.1%~10% of soya bean and wheat total amount.Inventive formulation is novel, low manufacture cost, healthcare function is assigned on the basis of soy sauce goes with rice or bread basic function, the not only Poria cocos soy sauce color of the present invention becomes clear, fragrance is mellow, and the Poria cocos mouthfeel of addition is soft, and Poria cocos passes through co-fermentation with water, salt, soya bean, wheat, the water solubility and bioactivity of its active ingredient are improved, for being easier to be absorbed by the body during instant seasoning.

Description

A kind of Poria cocos soy sauce
Technical field
The invention belongs to field of seasoning, and in particular to a kind of Poria cocos soy sauce.
Background technology
With consumer demand diversity, soy sauce category is being enriched constantly and refined, general except being used to go with rice or bread in the past Lead to soy sauce, nowadays various characteristic soy sauce, including light salt soy sauce, seafood soy-sauce, sauce for braising, Steamed fish fermented soya beans, salted or other wise occurs in the market Oil, zero addition soy sauce, organic soy sauce etc..But there is not been reported for Poria cocos soy sauce.Homologous article, Poria cocos taste are eaten as traditional medicine Sweet, light, mild-natured, primary efficacy is invigorating the spleen calming heart, clearing damp and promoting diuresis, anti-floating swell, and have immunoloregulation function and antitumor, anti-inflammatory Effect.Poria cocos active ingredient is transferred in this daily flavouring of soy sauce, soy sauce is assigned with healthcare function, both enriches soy sauce Purposes, expand the application range of Poria cocos, improve convenience, be relatively beneficial to the health of people.
For substantial amounts of manpower and materials extraction separation Poria cocos active ingredient is spent, it is passed through into relatively simple side It is also a kind of preferable utilization ways that formula, which is transferred in food,.
The content of the invention
The object of the present invention is to provide a kind of Poria cocos soy sauce, to overcome existing soy sauce to lack as simple instant seasoning product Poria cocos active ingredient is without possessing the deficiencies of purposes caused by healthcare function is single, application range is limited.
Above-mentioned purpose is to be achieved through the following technical solutions:A kind of Poria cocos soy sauce, the raw material of the Poria cocos soy sauce include water, Soya bean, wheat, salt, composite and Poria cocos, the Poria cocos account for the 0.1%~10% of soya bean and wheat total amount.
Inventive formulation is novel, and low manufacture cost, healthcare function is assigned on the basis of soy sauce goes with rice or bread basic function, the present invention Not only Poria cocos soy sauce color become clear, fragrance is mellow, and the Poria cocos mouthfeel of addition is soft, and Poria cocos and water, salt, soya bean, small Wheat passes through co-fermentation, the water solubility and bioactivity of its active ingredient are improved, for being easier during instant seasoning It is absorbed by the body.
It is preferred that the composite is yeast extract.
Preferably, further technical solution is:The Poria cocos obtains after cooking immersion and carrying out separation of solid and liquid Leaching liquor and Poria cocos slag, the leaching liquor are used to prepare sauce fermentation brine, the Poria cocos slag and pretreated soya bean, small Wheat is used for koji-making after being sufficiently mixed.
The leaching liquor that Poria cocos is cooked through the long period and soaks gained and solid content of the invention are fermented by preparing respectively It is applied to soy sauce preparation process with brine and the mode for participating in koji-making.Wherein, cooked and immersion, Poria cocos water solubility triterpene Class, pachymaran part enter leaching liquor, are used to prepare strong brine and participate in fermentation process, can improve the antibiotic property of moromi, rich Rich flavor of soy sauce, while ensure that Poria cocos block there is certain bacteriostasis triterpene substance to filter included by Poria cocos after cooking In gained leaching liquor, avoid it from participating in yeast making process, influence the activity of aspergillus;And the Poria cocos slag after cooking is used for koji-making, increase Glucide ratio in material, is conducive to flavor of soy sauce raising.In soy sauce preparation process, pachymaran etc. is by koji-making, hair Ferment, under the action of the multi-enzyme systems such as protease, carbohydrase, obtains a degree of modification, can not only improve its water solubility, but also Flavor of soy sauce can be enriched.The Poria cocos soy sauce prepared by the patented method, by its active ingredient by biology modify naturally into Enter in soy sauce, increased activity, and assign its certain health-care effect, water solubility improves, and the lifting of Poria cocos overall utilization rate, allows consumption Person obtains Poria cocos active ingredient during daily consumption, strengthens autoimmunity, convenient material benefit.
Preferably, further technical solution is:Ratio between the soya bean and wheat is 5:5~7:3.
Preferably, further technical solution is:The Poria cocos accounts for the 1%~5% of soya bean and wheat total amount.
Preferably, further technical solution is:The leaching liquor is mixed with sauce with drinkable water according to predetermined ratio Fry dried food ingredients ferment brine, wherein, the mixed proportion between the leaching liquor and drinkable water is 1~3.
Preferably, further technical solution is:Poria cocos cooks the mass ratio of Poria cocos and drinkable water in immersion process 1:60~100.
Preferably, further technical solution is:Poria cocos cooks the mass ratio of Poria cocos and drinkable water in immersion process 1:80.
Preferably, further technical solution is:The Poria cocos is dry poria cocos sclerotium, the dry poria cocos sclerotium and salt Water is 1 in mass ratio:2~4 ratio mixing is soaked.Since fresh Poria cocos is subject to seasonal restrictions and cost of transportation is high, and show Into Poria cocos block higher price, economic benefit is low, therefore chooses dry poria cocos sclerotium in the actual production process and produced.
Preferably, further technical solution is:It is laggard that poria cocos sclerotium after being soaked is broken into bulk of uniform size Row cooks immersion.Poria cocos block is cooked after being broken into fritter, improves the leaching efficiency of water-soluble substances, while through testing Card, flooding on this condition, the active material utilization of Poria cocos can be higher, can reduce extraction time to a certain extent, compared with Good has taken into account the production cycle.
Preferably, further technical solution is:Volume after poria cocos sclerotium crushes is 0.5~10cm3
Embodiment
Below in conjunction with specific embodiment, the invention will be further described, to help the present invention, but this hair is more fully understood Bright protection domain is not limited in these embodiments.
Embodiment 1
By dry poria cocos sclerotium after drinkable water is soaked (drinkable water for taking around 3 times of quality), be broken for volume 1~ 1.5cm3Bulk;Then by the Poria cocos block crushed and drinkable water by 1:80 mass ratio mixing, at 90~100 DEG C, is boiled Restrict 1 it is small when;Poria cocos block stands 1 day after the completion of cooking, and uses aperture to carry out supernatant for the screen or filter cloth of 20~30 mesh Filtering, obtains leaching liquor and filter residue, stands gained bottom sediment thing and Poria cocos slag is mixed to obtain with filter residue;By gained leaching liquor and 2.5 The drinkable water mixing of times quality, adds enough salt, and low-grade fever, is made saturated salt solution, treats that fermentation is used;Gained Poria cocos slag is pressed 1.0% mass ratio adds ready conventional koji-making, and with raw material, (wherein, soya bean and wheat are with 5:5 mass ratio mixing) in, Mix, obtain Poria cocos soy sauce described in this patent and prepare special material, after being inoculated with aspergillus oryzae, carry out koji-making in a conventional manner;System After the completion of song, material is mixed with saturated salt solution obtained above, fermentation tank is delivered to, carries out high-salt dilute in the usual way Squeezing, addition yeast extract after fermentation and fermentation are allocated, are sterilized, and obtain Poria cocos soy sauce.
Embodiment 2
By dry poria cocos sclerotium after drinkable water is soaked (drinkable water for taking around 3 times of quality), be broken for volume 1~ 1.5cm3Bulk;Then by the Poria cocos block crushed and drinkable water by 1:80 mass ratio mixing, at 90~100 DEG C, is boiled Restrict 3 it is small when;Poria cocos block stands 3 days after the completion of cooking, and uses aperture to carry out supernatant for the screen or filter cloth of 20~30 mesh Filtering, obtains leaching liquor and filter residue, stands gained bottom sediment thing and Poria cocos slag is mixed to obtain with filter residue;By gained leaching liquor and 2.5 The drinkable water mixing of times quality, adds enough salt, and low-grade fever, is made saturated salt solution, treats that fermentation is used;Gained Poria cocos slag is pressed 1.0% mass ratio adds ready conventional koji-making, and with raw material, (wherein, soya bean and wheat are with 6:4 mass ratio mixing) in, Mix, obtain Poria cocos soy sauce described in this patent and prepare special material, after being inoculated with aspergillus oryzae, carry out koji-making in a conventional manner;System After the completion of song, material is mixed with saturated salt solution obtained above, fermentation tank is delivered to, carries out high-salt dilute in the usual way Squeezing, addition yeast extract after fermentation and fermentation are allocated, are sterilized, and obtain Poria cocos soy sauce.
Embodiment 3
By dry poria cocos sclerotium after drinkable water is soaked (drinkable water for taking around 3 times of quality), be broken for volume 1~ 1.5cm3Bulk;Then by the Poria cocos block crushed and drinkable water by 1:80 mass ratio mixing, at 90~100 DEG C, is boiled Restrict 5 it is small when;Poria cocos block stands 5 days after the completion of cooking, and uses aperture to carry out supernatant for the screen or filter cloth of 20~30 mesh Filtering, obtains leaching liquor and filter residue, stands gained bottom sediment thing and Poria cocos slag is mixed to obtain with filter residue;By gained leaching liquor and 2.5 The drinkable water mixing of times quality, adds enough salt, and low-grade fever, is made saturated salt solution, treats that fermentation is used;Gained Poria cocos slag is pressed 1.0% mass ratio adds ready conventional koji-making, and with raw material, (wherein, soya bean and wheat are with 7:3 mass ratio mixing) in, Mix, obtain Poria cocos soy sauce described in this patent and prepare special material, after being inoculated with aspergillus oryzae, carry out koji-making in a conventional manner;System After the completion of song, material is mixed with saturated salt solution obtained above, fermentation tank is delivered to, carries out high-salt dilute in the usual way Squeezing, addition yeast extract after fermentation and fermentation are allocated, are sterilized, and obtain Poria cocos soy sauce.
Embodiment 4
By dry poria cocos sclerotium after drinkable water is soaked (drinkable water for taking around 3 times of quality), 4~6cm of volume is broken for3 Bulk;Then by the Poria cocos block crushed and drinkable water by 1:80 mass ratio mixing, at 90~100 DEG C, it is small to cook about 1 When;Poria cocos block stands 3 days after the completion of cooking, and uses aperture to be filtered supernatant for the screen or filter cloth of 20~30 mesh, obtains To leaching liquor and filter residue, stand gained bottom sediment thing and Poria cocos slag is mixed to obtain with filter residue;By gained leaching liquor and 2.5 times of quality Drinkable water mixes, and adds enough salt, and low-grade fever, is made saturated salt solution, treats that fermentation is used;Gained Poria cocos slag is pressed to 1.0% matter With raw material, (wherein, soya bean and wheat are with 7 than adding ready conventional koji-making for amount:3 mass ratio mixing) in, mix, obtain Poria cocos soy sauce described in this patent prepares special material, after being inoculated with aspergillus oryzae, carries out koji-making in a conventional manner;After the completion of koji-making, Material is mixed with saturated salt solution obtained above, is delivered to fermentation tank, carries out high-salt fermentation and hair in the usual way Squeezing, addition yeast extract after ferment are allocated, are sterilized, and obtain Poria cocos soy sauce.
Embodiment 5
By dry poria cocos sclerotium after drinkable water is soaked (drinkable water for taking around 3 times of quality), 4~6cm of volume is broken for3 Bulk;Then by the Poria cocos block crushed and drinkable water by 1:80 mass ratio mixing, at 90~100 DEG C, it is small to cook about 3 When;Poria cocos block stands 5 days after the completion of cooking, and uses aperture to be filtered supernatant for the screen or filter cloth of 20~30 mesh, obtains To leaching liquor and filter residue, stand gained bottom sediment thing and Poria cocos slag is mixed to obtain with filter residue;By gained leaching liquor and 2.5 times of quality Drinkable water mixes, and adds enough salt, and low-grade fever, is made saturated salt solution, treats that fermentation is used;Gained Poria cocos slag is pressed to 1.0% matter With raw material, (wherein, soya bean and wheat are with 5 than adding ready conventional koji-making for amount:5 mass ratio mixing) in, mix, obtain Poria cocos soy sauce described in this patent prepares special material, after being inoculated with aspergillus oryzae, carries out koji-making in a conventional manner;After the completion of koji-making, Material is mixed with saturated salt solution obtained above, is delivered to fermentation tank, carries out high-salt fermentation and hair in the usual way Squeezing, addition yeast extract after ferment are allocated, are sterilized, and obtain Poria cocos soy sauce.
Embodiment 6
By dry poria cocos sclerotium after drinkable water is soaked (drinkable water for taking around 3 times of quality), 4~6cm of volume is broken for3 Bulk;Then by the Poria cocos block crushed and drinkable water by 1:80 mass ratio mixing, at 90~100 DEG C, it is small to cook about 5 When;Poria cocos block stands 1 day after the completion of cooking, and uses aperture to be filtered supernatant for the screen or filter cloth of 20~30 mesh, obtains To leaching liquor and filter residue, stand gained bottom sediment thing and Poria cocos slag is mixed to obtain with filter residue;By gained leaching liquor and 2.5 times of quality Drinkable water mixes, and adds enough salt, and low-grade fever, is made saturated salt solution, treats that fermentation is used;Gained Poria cocos slag is pressed to 1.0% matter With raw material, (wherein, soya bean and wheat are with 6 than adding ready conventional koji-making for amount:4 mass ratio mixing) in, mix, obtain Poria cocos soy sauce described in this patent prepares special material, after being inoculated with aspergillus oryzae, carries out koji-making in a conventional manner;After the completion of koji-making, Material is mixed with saturated salt solution obtained above, is delivered to fermentation tank, carries out high-salt fermentation and hair in the usual way Squeezing, addition yeast extract after ferment are allocated, are sterilized, and obtain Poria cocos soy sauce.
Embodiment 7
By dry poria cocos sclerotium after drinkable water is soaked (drinkable water for taking around 3 times of quality), be broken for volume 9~ 10cm3Bulk;Then by the Poria cocos block crushed and drinkable water by 1:80 mass ratio mixing, at 90~100 DEG C, cooks About 1 it is small when;Poria cocos block stands 5 days after the completion of cooking, and uses aperture to carry out supernatant for the screen or filter cloth of 20~30 mesh Filter, obtains leaching liquor and filter residue, stands gained bottom sediment thing and Poria cocos slag is mixed to obtain with filter residue;By gained leaching liquor and 2.5 times The drinkable water mixing of quality, adds enough salt, and low-grade fever, is made saturated salt solution, treats that fermentation is used;Gained Poria cocos slag is pressed 1.0% mass ratio adds ready conventional koji-making, and with raw material, (wherein, soya bean and wheat are with 6:4 mass ratio mixing) in, Mix, obtain Poria cocos soy sauce described in this patent and prepare special material, after being inoculated with aspergillus oryzae, carry out koji-making in a conventional manner;System After the completion of song, material is mixed with saturated salt solution obtained above, fermentation tank is delivered to, carries out high-salt dilute in the usual way Squeezing, addition yeast extract after fermentation and fermentation are allocated, are sterilized, and obtain Poria cocos soy sauce.
Embodiment 8
By dry poria cocos sclerotium after drinkable water is soaked (drinkable water for taking around 3 times of quality), be broken for volume 9~ 10cm3Bulk;Then by the Poria cocos block crushed and drinkable water by 1:80 mass ratio mixing, at 90~100 DEG C, cooks About 3 it is small when;Poria cocos block stands 1 day after the completion of cooking, and uses aperture to carry out supernatant for the screen or filter cloth of 20~30 mesh Filter, obtains leaching liquor and filter residue, stands gained bottom sediment thing and Poria cocos slag is mixed to obtain with filter residue;By gained leaching liquor and 2.5 times The drinkable water mixing of quality, adds enough salt, and low-grade fever, is made saturated salt solution, treats that fermentation is used;Gained Poria cocos slag is pressed 1.0% mass ratio adds ready conventional koji-making, and with raw material, (wherein, soya bean and wheat are with 7:3 mass ratio mixing) in, Mix, obtain Poria cocos soy sauce described in this patent and prepare special material, after being inoculated with aspergillus oryzae, carry out koji-making in a conventional manner;System After the completion of song, material is mixed with saturated salt solution obtained above, fermentation tank is delivered to, carries out high-salt dilute in the usual way Squeezing, addition yeast extract after fermentation and fermentation are allocated, are sterilized, and obtain Poria cocos soy sauce.
Embodiment 9
By dry poria cocos sclerotium after drinkable water is soaked (drinkable water for taking around 3 times of quality), be broken for volume 9~ 10cm3Bulk;Then by the Poria cocos block crushed and drinkable water by 1:80 mass ratio mixing, at 90~100 DEG C, cooks About 5 it is small when;Poria cocos block stands 3 days after the completion of cooking, and uses aperture to carry out supernatant for the screen or filter cloth of 20~30 mesh Filter, obtains leaching liquor and filter residue, stands gained bottom sediment thing and Poria cocos slag is mixed to obtain with filter residue;By gained leaching liquor and 2.5 times The drinkable water mixing of quality, adds enough salt, and low-grade fever, is made saturated salt solution, treats that fermentation is used;Gained Poria cocos slag is pressed 1.0% mass ratio adds ready conventional koji-making, and with raw material, (wherein, soya bean and wheat are with 5:5 mass ratio mixing) in, Mix, obtain Poria cocos soy sauce described in this patent and prepare special material, after being inoculated with aspergillus oryzae, carry out koji-making in a conventional manner;System After the completion of song, material is mixed with saturated salt solution obtained above, fermentation tank is delivered to, carries out high-salt dilute in the usual way Squeezing, addition yeast extract after fermentation and fermentation are allocated, are sterilized, and obtain Poria cocos soy sauce.
Embodiment 10
By dry poria cocos sclerotium after drinkable water is soaked (drinkable water for taking around 3 times of quality), be broken for volume 0.5~ 1cm3Bulk;Then by the Poria cocos block crushed and drinkable water by 1:60 mass ratio mixing, at 90~100 DEG C, cooks About 0.5 it is small when;Poria cocos block stands 5 days after the completion of cooking, and uses aperture to carry out supernatant for the screen or filter cloth of 20~30 mesh Filtering, obtains leaching liquor and filter residue, stands gained bottom sediment thing and Poria cocos slag is mixed to obtain with filter residue;By gained leaching liquor and 3 times The drinkable water mixing of quality, adds enough salt, and low-grade fever, is made saturated salt solution, treats that fermentation is used;Gained Poria cocos slag is pressed 10.0% mass ratio adds ready conventional koji-making, and with raw material, (wherein, soya bean and wheat are with 7:3 mass ratio mixing) in, Mix, obtain Poria cocos soy sauce described in this patent and prepare special material, after being inoculated with aspergillus oryzae, carry out koji-making in a conventional manner;System After the completion of song, material is mixed with saturated salt solution obtained above, fermentation tank is delivered to, carries out low-salt solid in the usual way Squeezing, addition yeast extract after fermentation and fermentation are allocated, are sterilized, and obtain Poria cocos soy sauce.
Embodiment 11
Poria cocos sclerotium is broken for 2~3cm of volume3Bulk;Then by the Poria cocos block crushed and drinkable water by 1:100 Mass ratio mixing, at 90~100 DEG C, cook about 0.5 it is small when;Poria cocos block stands 5 days after the completion of cooking, and uses aperture as 20 The screen or filter cloth of~30 mesh are filtered supernatant, obtain leaching liquor and filter residue, stand gained bottom sediment thing and filter residue Mix to obtain Poria cocos slag;Gained leaching liquor is mixed with the drinkable water of 1 times of quality, adds enough salt, low-grade fever, is made saturated common salt Water, treats that fermentation is used;By gained Poria cocos slag by 0.1% mass ratio add ready conventional koji-making with raw material (wherein, soya bean with Wheat is with 5:5 mass ratio mixing) in, mix, obtain Poria cocos soy sauce described in this patent and prepare special material, be inoculated with aspergillus oryzae Afterwards, koji-making is carried out in a conventional manner;After the completion of koji-making, material is mixed with saturated salt solution obtained above, is delivered to hair Fermentation tank, squeezing, addition yeast extract after carrying out dew solarization fermentation in the usual way and fermenting are allocated, are sterilized, and obtain Fu Siberian cocklebur soy sauce.
With reference to soy sauce national standard, GB2717-1996《Soy sauce Wei Sheng standards》With GB 18186-2000《Make soy sauce state Family's standard》Poria cocos soy sauce made from above-mentioned all embodiments is evaluated.Wherein, the sense organ such as color and luster, fragrance, flavour, figure Index is evaluated by 12 veteran soy sauce appraise persons, and by specialty detection team to its amino-acid nitrogen (AN), complete The physical and chemical indexes such as nitrogen (TN), total acid (TA), reduced sugar and soluble saltless solid are demarcated.The result shows that present invention system Standby Poria cocos soy sauce is golden yellow bright, there is light Poria cocos fragrance, figure's clarification, its physical and chemical index complies with the national standard requirements.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention and from above-described embodiment Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine, simplification, Equivalent substitute mode is should be, is included within protection scope of the present invention.

Claims (10)

1. a kind of Poria cocos soy sauce, it is characterised in that the raw material of the Poria cocos soy sauce includes water, soya bean, wheat, salt, composite And Poria cocos, the Poria cocos account for the 0.1%~10% of soya bean and wheat total amount.
2. Poria cocos soy sauce according to claim 1, it is characterised in that the Poria cocos divides by cooking to soak and carry out solid-liquid Obtain leaching liquor and Poria cocos slag from after, the leaching liquor is used to prepare sauce fermentation brine, the Poria cocos slag with it is preprocessed Soya bean, wheat be used for koji-making after being sufficiently mixed.
3. Poria cocos soy sauce according to claim 2, it is characterised in that the ratio between the soya bean and wheat is 5:5~ 7:3。
4. the Poria cocos soy sauce according to Claims 2 or 3, it is characterised in that the Poria cocos accounts for the 1% of soya bean and wheat total amount ~5%.
5. Poria cocos soy sauce according to claim 4, it is characterised in that the leaching liquor is mixed with drinkable water according to predetermined ratio Conjunction prepares sauce fermentation brine, wherein, the mixed proportion between the leaching liquor and drinkable water is 1~3.
6. Poria cocos soy sauce according to claim 5, it is characterised in that Poria cocos cooks Poria cocos and drinkable water in immersion process Mass ratio is 1:60~100.
7. Poria cocos soy sauce according to claim 6, it is characterised in that Poria cocos cooks Poria cocos and drinkable water in immersion process Mass ratio is 1:80.
8. Poria cocos soy sauce according to claim 4, it is characterised in that the Poria cocos is dry poria cocos sclerotium, the dry Poria cocos Sclerotium is 1 in mass ratio with saline solution:2~4 ratio mixing is soaked.
9. Poria cocos soy sauce according to claim 4, it is characterised in that the poria cocos sclerotium after being soaked is broken into of uniform size Cooking immersion is carried out after bulk.
10. Poria cocos soy sauce according to claim 9, it is characterised in that poria cocos sclerotium crush after volume for 0.5~ 10cm3
CN201711485721.6A 2017-12-29 2017-12-29 Poria cocos soy sauce Active CN107950987B (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1386843A (en) * 2001-05-22 2002-12-25 苏艳萍 Apple spirit and its preparing process
KR100531680B1 (en) * 2003-02-17 2005-11-28 손동화 Soy comprising poria cocos and their preparations
CN102987335A (en) * 2012-12-18 2013-03-27 陈亚萍 Health-care soy sauce and preparation method thereof
CN105211833A (en) * 2015-11-11 2016-01-06 四川清香园调味品股份有限公司 Dried mushroom soy sauce and preparation method thereof
CN106690248A (en) * 2016-11-15 2017-05-24 菏泽天鸿果蔬股份有限公司 Preparation method of black garlic health-care soybean sauce
CN106962884A (en) * 2017-05-10 2017-07-21 务川自治县菇佬源食品有限公司 The manufacture craft of mushroom soy sauce

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1386843A (en) * 2001-05-22 2002-12-25 苏艳萍 Apple spirit and its preparing process
KR100531680B1 (en) * 2003-02-17 2005-11-28 손동화 Soy comprising poria cocos and their preparations
CN102987335A (en) * 2012-12-18 2013-03-27 陈亚萍 Health-care soy sauce and preparation method thereof
CN105211833A (en) * 2015-11-11 2016-01-06 四川清香园调味品股份有限公司 Dried mushroom soy sauce and preparation method thereof
CN106690248A (en) * 2016-11-15 2017-05-24 菏泽天鸿果蔬股份有限公司 Preparation method of black garlic health-care soybean sauce
CN106962884A (en) * 2017-05-10 2017-07-21 务川自治县菇佬源食品有限公司 The manufacture craft of mushroom soy sauce

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