CN108936574A - A kind of hawthorn schlempe flavouring-soy-sauce and preparation method thereof - Google Patents
A kind of hawthorn schlempe flavouring-soy-sauce and preparation method thereof Download PDFInfo
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- CN108936574A CN108936574A CN201811109492.2A CN201811109492A CN108936574A CN 108936574 A CN108936574 A CN 108936574A CN 201811109492 A CN201811109492 A CN 201811109492A CN 108936574 A CN108936574 A CN 108936574A
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- 240000002234 Allium sativum Species 0.000 claims abstract description 22
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- 239000011425 bamboo Substances 0.000 claims abstract description 21
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 21
- 235000015067 sauces Nutrition 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 239000002002 slurry Substances 0.000 claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract description 13
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims abstract description 13
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- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
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- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
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- 244000153955 Reynoutria sachalinensis Species 0.000 claims description 6
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- 239000003513 alkali Substances 0.000 claims description 6
- 230000009849 deactivation Effects 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 244000062793 Sorghum vulgare Species 0.000 claims description 3
- 235000019713 millet Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 2
- 241001092040 Crataegus Species 0.000 claims 11
- 238000004332 deodorization Methods 0.000 claims 1
- 208000007882 Gastritis Diseases 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 3
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
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- 244000098338 Triticum aestivum Species 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
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Classifications
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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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Nutrition Science (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention discloses a kind of hawthorn schlempe flavouring-soy-sauce and preparation method thereof, the raw material including following parts by weight: 13.6-14.7 parts of hawthorn schlempe, 4.4-6.3 parts of capsicum, 6.8-9.5 parts of garlic, soya sauce 18-22.4 parts of fermentation, 2.9-4.2 parts of precious jade column, 6-8 parts of grape, 8-9.7 parts of bamboo shoots grain, 4-5.6 parts of polygonum cuspidate, 4-6.6 parts of carrot juice and 4-6.5 parts of pseudo-ginseng.Raw material sources of the present invention are extensive, by the way that hawthorn schlempe is beaten and bamboo shoots grain is immersed in hawthorn slurry, the first mixture is obtained, precious jade column is decocted together with other parts raw material, obtains the second mixture, capsicum and garlic polygonum cuspidate enzymolysis liquid are cooked and are crushed, again by various product homogeneous, the finished product of preparation has the function for the treatment of gastritis under the synergistic effect of various products, and unique flavor, it has a extensive future.
Description
Technical field
The present invention relates to a kind of sauce, specifically a kind of hawthorn schlempe flavouring-soy-sauce.
Background technique
As the improvement of people's living standards, the requirement to nutritional ingredient in food is also higher and higher.Sauce is as people day
Important flavouring and appetizing food, have also obtained very high attention in normal dietetic life.
Sauce is the paste flavouring being process using objects such as beans, wheat flour, fruit, meat or fishes and shrimps as primary raw material,
It has long history originating from China.The present common sauce of Chinese is divided into the sweet tea using wheat flour as primary raw material
Flour paste and using beans as the thick broad-bean sauce two major classes of primary raw material；Also there are also the flavouring such as meat pulp, alec and jam for development now.
Although existing sauce meets the taste of people, but existing sauce taste is single, and does not have treatment
The effect of gastritis, therefore a kind of flavouring-soy-sauce with treatment gastritis effect has a vast market foreground.
Summary of the invention
The purpose of the present invention is to provide a kind of hawthorn schlempe flavouring-soy-sauces, to solve mentioned above in the background art ask
Topic.
To achieve the above object, the invention provides the following technical scheme:
A kind of hawthorn schlempe flavouring-soy-sauce, the raw material including following parts by weight: 13.6-14.7 parts of hawthorn schlempe, capsicum 4.4-
6.3 parts, 6.8-9.5 parts of garlic, soya sauce 18-22.4 part of fermentation, 2.9-4.2 parts of precious jade column, 6-8 parts of grape, bamboo shoots 8-9.7 parts,
4-5.6 parts of polygonum cuspidate, 4-6.6 parts of carrot juice and 4-6.5 parts of pseudo-ginseng.
As a further solution of the present invention: capsicum uses millet starch or capsicum annum fasciculatum.
As a further solution of the present invention: the partial size of bamboo shoots grain is 0.28-0.45mm.
The preparation method of the hawthorn schlempe flavouring-soy-sauce, the specific steps are as follows:
Step 1 by the rinsing of hawthorn schlempe, goes to obstruct, be enucleated, remove calyx and be beaten with appropriate amount of purified water softening, obtains hawthorn
Bamboo shoots grain is immersed in 15-20 hours and every 4-6 hours in hawthorn slurry and stirs once, obtains the first mixture by slurry；
Precious jade column is cleaned and alkali is added to impregnate, then impregnated in removal agent of raw meat smell by step 2, then cleans in clear water, will
Precious jade column and grape, carrot juice and pseudo-ginseng after cleaning are heated to 100 degrees Celsius, infusion 120-160 minutes, filter and cool down
To room temperature, it is crushed to 80-120 mesh, obtains the second mixture；
Polygonum cuspidate is cleaned up and is crushed to 60-80 mesh, by Giant Knotweed Rhizome in 30-40 degrees Celsius and pH value by step 3
To digest 50-80 minutes in the environment of 5.6-6.8, enzyme deactivation and centrifuging and taking supernatant obtain polygonum cuspidate enzymolysis liquid；
Step 4, capsicum and garlic are added in polygonum cuspidate enzymolysis liquid and are heated to 80-92 degrees Celsius, and holding 4-6 minutes is fished out
Capsicum and garlic out, draining and are crushed to 100-120 mesh, obtain chilli powder and garlic powder；
Step 5, by the first mixture, the second mixture, fermentation soya sauce, chilli powder and the garlic powder homogeneous in homogenizer
15-25 minutes, filling, sterilizing obtained finished product.
As a further solution of the present invention: removal agent of raw meat smell includes extractive of perilla, rice washing water and cooking wine, purple perilla in step 2
The weight ratio of extract, rice washing water and cooking wine is 1:2.3-3.6:1.2-1.9.
As a further solution of the present invention: it for 80-120W, frequency is 21-28KHz's that enzymatic hydrolysis, which uses power, in step 3
Ultrasonic wave auxiliary.
As a further solution of the present invention: homogeneous speed is 840-1140rpm, homogenizing temperature 26-35 in step 5
Degree Celsius.
Compared with prior art, the beneficial effects of the present invention are: raw material sources of the present invention are extensive, by the way that hawthorn schlempe is beaten
It starches and bamboo shoots grain is immersed in hawthorn slurry, obtain the first mixture, precious jade column is decocted together with other parts raw material, is obtained
Capsicum and garlic polygonum cuspidate enzymolysis liquid are cooked and are crushed by the second mixture, then by various product homogeneous, the finished product of preparation is each
Under the synergistic effect of kind product, has the function for the treatment of gastritis, and unique flavor, have a extensive future.
Specific embodiment
The technical solution of the patent is explained in further detail With reference to embodiment.
Embodiment 1
A kind of hawthorn schlempe flavouring-soy-sauce, the raw material including following parts by weight: 13.6 parts of hawthorn schlempe, 4.4 parts of capsicum, garlic
6.8 parts, 18 parts of soya sauce of fermentation, 2.9 parts of precious jade column, 6 parts of grape, 8 parts of bamboo shoots grain, 4 parts of polygonum cuspidate, 4 parts of carrot juice and 4 parts of pseudo-ginseng.
Capsicum uses capsicum annum fasciculatum.
The preparation method of the hawthorn schlempe flavouring-soy-sauce, the specific steps are as follows:
Step 1 by the rinsing of hawthorn schlempe, goes to obstruct, be enucleated, remove calyx and be beaten with appropriate amount of purified water softening, obtains hawthorn
Bamboo shoots grain is immersed in stirring in 16 hours and every 4 hours in hawthorn slurry and once, obtains the first mixture by slurry；
Precious jade column is cleaned and alkali is added to impregnate, then impregnated in removal agent of raw meat smell by step 2, and removal agent of raw meat smell includes that purple perilla extracts
Object, rice washing water and cooking wine, the weight ratio of extractive of perilla, rice washing water and cooking wine are 1:2.3:1.5, are then cleaned in clear water,
Precious jade column after cleaning is heated to 100 degrees Celsius with grape, carrot juice and pseudo-ginseng, infusion 140 minutes, filters and is cooled to
Room temperature is crushed to 90 mesh, obtains the second mixture；
Polygonum cuspidate is cleaned up and is crushed to 60 mesh by step 3, in 34 degrees Celsius and pH value is 6.2 by Giant Knotweed Rhizome
It is digested 65 minutes under environment, enzyme deactivation and centrifuging and taking supernatant obtain polygonum cuspidate enzymolysis liquid；
Step 4, capsicum and garlic are added in polygonum cuspidate enzymolysis liquid and are heated to 88 degrees Celsius, and holding 4 minutes is pulled out peppery
Green pepper and garlic, draining and are crushed to 110 mesh, obtain chilli powder and garlic powder；
Step 5, by the first mixture, the second mixture, fermentation soya sauce, chilli powder and the garlic powder homogeneous in homogenizer
18 minutes, filling, sterilizing obtained finished product.
Embodiment 2
A kind of hawthorn schlempe flavouring-soy-sauce, the raw material including following parts by weight: 13.9 parts of hawthorn schlempe, 4.9 parts of capsicum, garlic
7.4 parts, 19.2 parts of soya sauce of fermentation, 3.3 parts of precious jade column, 6.6 parts of grape, bamboo shoots grain 8.8 parts, 4.4 parts of polygonum cuspidate, 4.8 parts of carrot juice
With 4.7 parts of pseudo-ginseng.The partial size of bamboo shoots grain is 0.35mm.
The preparation method of the hawthorn schlempe flavouring-soy-sauce, the specific steps are as follows:
Step 1 by the rinsing of hawthorn schlempe, goes to obstruct, be enucleated, remove calyx and be beaten with appropriate amount of purified water softening, obtains hawthorn
Bamboo shoots grain is immersed in stirring in 18 hours and every 4 hours in hawthorn slurry and once, obtains the first mixture by slurry；
Precious jade column is cleaned and alkali is added to impregnate, then impregnated in removal agent of raw meat smell by step 2, then cleans in clear water, will
Precious jade column and grape, carrot juice and pseudo-ginseng after cleaning are heated to 100 degrees Celsius, infusion 150 minutes, filter and are cooled to often
Temperature is crushed to 100 mesh, obtains the second mixture；
Polygonum cuspidate is cleaned up and is crushed to 80 mesh by step 3, in 38 degrees Celsius and pH value is 5.9 by Giant Knotweed Rhizome
The ultrasonic wave auxiliary that power is 26KHz for 120W, frequency, enzyme deactivation and centrifuging and taking supernatant are digested 66 minutes and used under environment
Liquid obtains polygonum cuspidate enzymolysis liquid；
Step 4, capsicum and garlic are added in polygonum cuspidate enzymolysis liquid and are heated to 85 degrees Celsius, and holding 5 minutes is pulled out peppery
Green pepper and garlic, draining and are crushed to 120 mesh, obtain chilli powder and garlic powder；
Step 5, by the first mixture, the second mixture, fermentation soya sauce, chilli powder and the garlic powder homogeneous in homogenizer
18 minutes, filling, sterilizing obtained finished product.
Embodiment 3
A kind of hawthorn schlempe flavouring-soy-sauce, the raw material including following parts by weight: 14.5 parts of hawthorn schlempe, 5.8 parts of capsicum, garlic
8.7 parts, 21.6 parts of soya sauce of fermentation, 3.8 parts of precious jade column, 7.7 parts of grape, bamboo shoots grain 9.4 parts, 5.5 parts of polygonum cuspidate, 6.4 parts of carrot juice
With 6.2 parts of pseudo-ginseng.Capsicum uses millet starch.The partial size of bamboo shoots grain is 0.42mm.
The preparation method of the hawthorn schlempe flavouring-soy-sauce, the specific steps are as follows:
Step 1 by the rinsing of hawthorn schlempe, goes to obstruct, be enucleated, remove calyx and be beaten with appropriate amount of purified water softening, obtains hawthorn
Bamboo shoots grain is immersed in stirring in 18 hours and every 4 hours in hawthorn slurry and once, obtains the first mixture by slurry；
Precious jade column is cleaned and alkali is added to impregnate, then impregnated in removal agent of raw meat smell by step 2, and removal agent of raw meat smell includes that purple perilla extracts
Object, rice washing water and cooking wine, the weight ratio of extractive of perilla, rice washing water and cooking wine are 1:2.9:1.5, are then cleaned in clear water,
Precious jade column after cleaning is heated to 100 degrees Celsius with grape, carrot juice and pseudo-ginseng, infusion 150 minutes, filters and is cooled to
Room temperature is crushed to 80 mesh, obtains the second mixture；
Polygonum cuspidate is cleaned up and is crushed to 60 mesh by step 3, in 36 degrees Celsius and pH value is 6.4 by Giant Knotweed Rhizome
The ultrasonic wave auxiliary that power is 26KHz for 110W, frequency, enzyme deactivation and centrifuging and taking supernatant are digested 65 minutes and used under environment
Liquid obtains polygonum cuspidate enzymolysis liquid；
Step 4, capsicum and garlic are added in polygonum cuspidate enzymolysis liquid and are heated to 87 degrees Celsius, and holding 5 minutes is pulled out peppery
Green pepper and garlic, draining and are crushed to 110 mesh, obtain chilli powder and garlic powder；
Step 5, by the first mixture, the second mixture, fermentation soya sauce, chilli powder and the garlic powder homogeneous in homogenizer
23 minutes, homogeneous speed was 960rpm, and homogenizing temperature is 32 degrees Celsius, and filling, sterilizing obtains finished product.
Embodiment 4
A kind of hawthorn schlempe flavouring-soy-sauce, the raw material including following parts by weight: 14.7 parts of hawthorn schlempe, 6.3 parts of capsicum, garlic
9.5 parts, fermentation 22.4 parts of soya sauce, 4.2 parts of precious jade column, 8 parts of grape, bamboo shoots grain 9.7 parts, 5.6 parts of polygonum cuspidate, 6.6 parts of carrot juice and
6.5 parts of pseudo-ginseng.The partial size of bamboo shoots grain is 0.32mm.
The preparation method of the hawthorn schlempe flavouring-soy-sauce, the specific steps are as follows:
Step 1 by the rinsing of hawthorn schlempe, goes to obstruct, be enucleated, remove calyx and be beaten with appropriate amount of purified water softening, obtains hawthorn
Bamboo shoots grain is immersed in stirring in 18 hours and every 5 hours in hawthorn slurry and once, obtains the first mixture by slurry；
Precious jade column is cleaned and alkali is added to impregnate, then impregnated in removal agent of raw meat smell by step 2, then cleans in clear water, will
Precious jade column and grape, carrot juice and pseudo-ginseng after cleaning are heated to 100 degrees Celsius, infusion 135 minutes, filter and are cooled to often
Temperature is crushed to 110 mesh, obtains the second mixture；
Polygonum cuspidate is cleaned up and is crushed to 70 mesh by step 3, in 36 degrees Celsius and pH value is 6.5 by Giant Knotweed Rhizome
It is digested 75 minutes under environment, enzyme deactivation and centrifuging and taking supernatant obtain polygonum cuspidate enzymolysis liquid；
Step 4, capsicum and garlic are added in polygonum cuspidate enzymolysis liquid and are heated to 86 degrees Celsius, and holding 5 minutes is pulled out peppery
Green pepper and garlic, draining and are crushed to 110 mesh, obtain chilli powder and garlic powder；
Step 5, by the first mixture, the second mixture, fermentation soya sauce, chilli powder and the garlic powder homogeneous in homogenizer
22 minutes, homogeneous speed was 1050rpm, and homogenizing temperature is 28 degrees Celsius, and filling, sterilizing obtains finished product.
Comparative example
As a comparison case using stomach medicine starshu.
Selection suffers from patient 500 of gastritis, and men and women is fifty-fifty, age coincidence statistics principle, by patient's stochastic averagina point
It is 5 groups, the patient of 1-4 group takes the product of embodiment 1-4,3 times a day, each 15g；5 groups of patient takes the production of comparative example
Product continue 30 days, observe and record result.Treatment standard: recovery from illness: Clinical symptom and sign disappears, and restores normal；It is effective: clinical
Symptom and sign substantially or mostly disappears；Effective: Clinical symptom and sign is clearly better；Invalid: Clinical symptom and sign is without improvement.Knot
Fruit is shown in Table 1.
Table 1
From table 1 it follows that the treating gastritis effective percentage of 1-4 group and the effective percentage of comparative example remain basically stable, show this
Product has the function of good treatment gastritis.
Hawthorn schlempe is beaten and bamboo shoots grain is immersed in hawthorn slurry by the present invention, the first mixture is obtained, by precious jade column
It is decocted together with other parts raw material, obtains the second mixture, capsicum and garlic polygonum cuspidate enzymolysis liquid are cooked and are crushed, then will
Various raw material homogeneous, the finished product of preparation has the function for the treatment of gastritis under the synergistic effect of various products, and flavor is only
It is special.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (7)
1. a kind of hawthorn schlempe flavouring-soy-sauce, which is characterized in that the raw material including following parts by weight: 13.6-14.7 parts of hawthorn schlempe,
4.4-6.3 parts of capsicum, 6.8-9.5 parts of garlic, soya sauce 18-22.4 parts of fermentation, 2.9-4.2 parts of precious jade column, 6-8 parts of grape, bamboo shoots grain
8-9.7 parts, 4-5.6 parts of polygonum cuspidate, 4-6.6 parts of carrot juice and 4-6.5 parts of pseudo-ginseng.
2. hawthorn schlempe flavouring-soy-sauce according to claim 1, which is characterized in that the capsicum is using millet starch or towards day
Green pepper.
3. hawthorn schlempe flavouring-soy-sauce according to claim 1, which is characterized in that the partial size of the bamboo shoots grain is 0.28-
0.45mm。
4. a kind of preparation method of the hawthorn schlempe flavouring-soy-sauce as described in claim 1-4 is any, which is characterized in that specific steps
It is as follows:
Step 1 by the rinsing of hawthorn schlempe, goes to obstruct, be enucleated, remove calyx and be beaten with appropriate amount of purified water softening, obtains hawthorn slurry,
Bamboo shoots grain is immersed in 15-20 hours and every 4-6 hours in hawthorn slurry and is stirred once, the first mixture is obtained；
Precious jade column is cleaned and alkali is added to impregnate, then impregnated in removal agent of raw meat smell by step 2, then cleans, will clean in clear water
Precious jade column and grape, carrot juice and pseudo-ginseng afterwards is heated to 100 degrees Celsius, infusion 120-160 minutes, filters and is cooled to often
Temperature is crushed to 80-120 mesh, obtains the second mixture；
Polygonum cuspidate is cleaned up and is crushed to 60-80 mesh by step 3, is in 30-40 degrees Celsius and pH value by Giant Knotweed Rhizome
It is digested 50-80 minutes in the environment of 5.6-6.8, enzyme deactivation and centrifuging and taking supernatant obtain polygonum cuspidate enzymolysis liquid；
Step 4, capsicum and garlic are added in polygonum cuspidate enzymolysis liquid and are heated to 80-92 degrees Celsius, and holding 4-6 minutes is pulled out peppery
Green pepper and garlic, draining and are crushed to 100-120 mesh, obtain chilli powder and garlic powder；
Step 5, by the first mixture, the second mixture, fermentation soya sauce, chilli powder and garlic powder the homogeneous 15-25 in homogenizer
Minute, filling, sterilizing obtains finished product.
5. the preparation method of hawthorn schlempe flavouring-soy-sauce according to claim 4, which is characterized in that deodorization in the step 2
Agent includes extractive of perilla, rice washing water and cooking wine, and the weight ratio of extractive of perilla, rice washing water and cooking wine is 1:2.3-3.6:1.2-
1.9。
6. the preparation method of hawthorn schlempe flavouring-soy-sauce according to claim 4 or 5, which is characterized in that in the step 3
Enzymatic hydrolysis uses the ultrasonic wave auxiliary that power is 21-28KHz for 80-120W, frequency.
7. the preparation method of hawthorn schlempe flavouring-soy-sauce according to claim 4, which is characterized in that homogeneous in the step 5
Speed is 840-1140rpm, and homogenizing temperature is 26-35 degrees Celsius.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691983A (en) * | 2017-09-11 | 2018-02-16 | 浙江海洋大学 | A kind of preparation method of hoisin sauce |
| CN107692170A (en) * | 2017-08-23 | 2018-02-16 | 无为黄老头风味食品有限公司 | A kind of preparation method of nutrition and health care thick chilli sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692170A (en) * | 2017-08-23 | 2018-02-16 | 无为黄老头风味食品有限公司 | A kind of preparation method of nutrition and health care thick chilli sauce |
| CN107691983A (en) * | 2017-09-11 | 2018-02-16 | 浙江海洋大学 | A kind of preparation method of hoisin sauce |
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| 刘荣刚: "低度山楂起泡酒的研制", 《酿酒科技》 * |
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