CN1258992C - Gingkgo white sauce and its production method - Google Patents
Gingkgo white sauce and its production method Download PDFInfo
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- CN1258992C CN1258992C CNB2003101054034A CN200310105403A CN1258992C CN 1258992 C CN1258992 C CN 1258992C CN B2003101054034 A CNB2003101054034 A CN B2003101054034A CN 200310105403 A CN200310105403 A CN 200310105403A CN 1258992 C CN1258992 C CN 1258992C
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- 235000015067 sauces Nutrition 0.000 title abstract 5
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- 244000068988 Glycine max Species 0.000 claims abstract description 18
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 11
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
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- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 6
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 6
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- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 239000001702 nutmeg Substances 0.000 claims abstract description 6
- 235000011201 Ginkgo Nutrition 0.000 claims description 30
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 30
- 241000218628 Ginkgo Species 0.000 claims description 28
- 150000003839 salts Chemical class 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 230000035784 germination Effects 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000522254 Cassia Species 0.000 claims description 5
- 240000003889 Piper guineense Species 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 244000061520 Angelica archangelica Species 0.000 claims description 4
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 241000228197 Aspergillus flavus Species 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 240000005979 Hordeum vulgare Species 0.000 claims description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
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- 244000062793 Sorghum vulgare Species 0.000 claims description 3
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- 230000003203 everyday effect Effects 0.000 claims description 3
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- 238000002156 mixing Methods 0.000 claims description 3
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- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
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- 241000592346 Ginkgophyta Species 0.000 claims description 2
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- 238000000034 method Methods 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
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- 241000213006 Angelica dahurica Species 0.000 abstract description 2
- 206010039966 Senile dementia Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 230000004089 microcirculation Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 244000194101 Ginkgo biloba Species 0.000 abstract 3
- 235000013399 edible fruits Nutrition 0.000 abstract 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract 2
- 235000013736 caramel Nutrition 0.000 abstract 2
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- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
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- 241000628997 Flos Species 0.000 abstract 1
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- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
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- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
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- 230000000694 effects Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000007921 spray Substances 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 description 5
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
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- 235000014633 carbohydrates Nutrition 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
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- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Medicines Containing Plant Substances (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention discloses gingkgo white sauce. Soybean and gingko are used as raw materials; aniseed, fennel fruit, pricklyash peel, pepper, cinnamon, glaangal, tangerine peel, flos caryophyllata, cumin, aonmun fruit, dahurian angelica, tsaoko amomum fruit and nutmeg are used as spice; fructus hordei germinatus and glutinous rice are used as caramel, and soybean juice is added for preparation. The production process comprises the steps of material preparation, leaven preparation, fermentation, drying under the sun, oil spray, caramel making and preparation. The gingko white sauce of the present invention has rich nutrition and good colors and tastes. The long-term eating of the white sauce made of gingko can improve the cardio-cerebrovascular microcirculation of human bodies, reduce cholesterol, blood pressure and blood fat and effectively prevent and cure cardio-cerebrovascular disease and senile dementia; the gingkgo white sauce has a health-care effect on the human bodies.
Description
Technical field: the invention belongs to soy sauce goods and production technical field thereof, relate to a kind of ginkgo bechamel and production method thereof.
Background technology: the soy sauce that present people are eaten, mostly be the dark reddish purple look, delicious flavour, its production method mostly adopts traditional handicraft.The soy sauce that traditional handicraft is produced is a kind of good colouring agent for dish braised in soy sauce.But be not suitable for very much for some lighter dish of modulation, often will modulate with monosodium glutamate, salt.So the soy sauce that traditional handicraft is produced only plays the hyperchromic effect of seasoning.
Summary of the invention: the purpose of this invention is to provide a kind of ginkgo bechamel and production method thereof with health role, mend the deficiencies in the prior art with Mi.
The raw material of ginkgo bechamel of the present invention is formed and weight proportion is:
Soybean: 35-45 ginkgo: 3-8 spices: 6-10
Preferred raw material forms and weight proportion is:
Soybean: 38-42 ginkgo: 4-7 spices: 7-9
Optimum feed stock is formed and weight proportion is:
Soybean: 40 ginkgoes: 5 spices: 8
Above-mentioned said spices is made up of big fennel, little fennel, Chinese prickly ash, pepper, Chinese cassia tree, galingal, dried orange peel, cloves, cumin, Shi Ren, the root of Dahurain angelica, tsaoko and nutmeg.
The production method of ginkgo bechamel of the present invention the steps include:
(1), batching: take by weighing soybean, ginkgo, spices respectively by above-mentioned raw materials composition and weight proportion;
(2), koji: in the ratio of 2 jin of 20 jin in wheat bran, 7 jin in flour and glutinous millet vinegar, inoculum concentration is 3% weight proportion, makes it hand behind the poach and holds agglomeratingly, openhandedly promptly looses, and sealing was cultivated 24 hours in 35 ℃ of room temperatures, and it is standby to make little airing then;
(3), fermentation: earlier with fermenting cellar at 50 ℃, be incubated disinfection in 72 hours, when treating fermenting cellar temperature drop to 20 ℃, with steam be cooled to 10-20 ℃ to ninety percent ripe soybean and ginkgo after, adding bent 5% mixes thoroughly, send into fermenting cellar with bamboo basket charging, fermentation temperature is controlled at 25-28 ℃, ferment covered with to aspergillus flavus in 6-7 days till;
(4), the cool solarization: the airing chamber is put in the big taking-up of the material that will ferment, and airing is reduced to about 20% (percentage by weight) to moisture;
(5), drench oil: the material of airing big packing into is placed in the cylinder in the sunlight reflected room that builds up with glass, adds spices again, with 18 degree saline solutions immersions, punishment in advance is big is advisable to soak with the salt water yield, beat nest in the cylinder and place the wicker plaiting article swab, reflux every day and drench oil once, shine 15-20 days formation Normal juice;
(6), do dark reddish brown: barley germination is long to 20-30mm, glutinous rice steams to ninety percent ripe, add through good 15 jin of mixing mills of the Fructus Hordei Germinatus juice of the germination of corase grind for per 100 jin by steaming good glutinous rice, get the starch that filtrate adds 5% (weight ratio) again, 24 hours slow fire is boiled into 8-10 degree dark reddish brown;
(7), preparation: add 90 jin of water mills by per 10 jin of soybean and become fermented bean drink, be heated to 100 ℃, cooling back spontaneous fermentation three days, get the fermented bean drink that ferments and add dark reddish brown by 8: 1 weight ratio, transfer to salinity 15 degree with salt then and make mixed liquor, get mixed liquor again and add Normal juice, shine and promptly get ginkgo bechamel of the present invention after filtering in 7-10 days by 2: 1 weight ratio.
Ginkgo bechamel of the present invention is nutritious, the color and taste tool is good, with the bechamel that ginkgo produces, and long-term edible microcirculation, reduction cholesterol, hypotensive, the reducing blood lipid that can improve the human body cardiovascular and cerebrovascular, effectively control cardiovascular and cerebrovascular disease and senile dementia are seized with terror, and be with health role to human body.
The specific embodiment:
Embodiment 1
Fermentation: earlier with fermenting cellar at 50 ℃, be incubated disinfection in 72 hours, when treating fermenting cellar temperature drop to 20 ℃, get ripe soybean 350kg of steaming to ninety percent and ginkgo 30kg, after being cooled to 10-20 ℃, add again and press 20 jin in wheat bran, the ratio that 7 jin in flour and glutinous millet vinegar are 2 jin, inoculum concentration is 3% weight proportion, makes it hand behind the poach and holds agglomerating, openhanded promptly diffusing, sealing was cultivated 24 hours in 35 ℃ of room temperatures, make the bent 1.9kg of little airing then, mix thoroughly, send into fermenting cellar with the bamboo basket charging, fermentation temperature is controlled at 25-28 ℃, ferment covered with to aspergillus flavus in 6-7 days till;
The cool solarization: the airing chamber is put in the big taking-up of the material that will ferment, and airing is reduced to about 20% (percentage by weight) to moisture;
Drench oil: the material of airing big packing into is placed in the cylinder in the sunlight reflected room that builds up with glass, add big fennel, little fennel, Chinese prickly ash, pepper, Chinese cassia tree, galingal, dried orange peel, cloves, cumin, Shi Ren, the root of Dahurain angelica, tsaoko and nutmeg potpourri 22.8kg again, soak with 18 degree saline solutions, punishment in advance is big is advisable to soak with the salt water yield, beat nest in the cylinder and place the wicker plaiting article swab, reflux every day and drench oil once, shine 15-20 days formation Normal juice;
Do dark reddish brown: barley germination is long to 20-30mm, and glutinous rice steams to ninety percent ripe, adds through good 15 jin of mixings mills of the Fructus Hordei Germinatus juice of the germination of corase grind for per 100 jin by steaming good glutinous rice, gets the starch that filtrate adds 5% (weight ratio) again, and 24 hours slow fire is boiled into 8-10 degree dark reddish brown;
Preparation: add 90 jin of water mills by per 10 jin of soybean and become fermented bean drink, be heated to 100 ℃, cooling back spontaneous fermentation three days, get the fermented bean drink that ferments and add dark reddish brown by 8: 1 weight ratio, transfer to salinity 15 degree with salt then and make mixed liquor, get mixed liquor again and add Normal juice, shine and promptly get ginkgo bechamel of the present invention after filtering in 7-10 days by 2: 1 weight ratio.
Embodiment 2
According to embodiment 1, soybean 450kg wherein, ginkgo 80kg, bent 26.5kg, big fennel, little fennel, Chinese prickly ash, pepper, Chinese cassia tree, galingal, dried orange peel, cloves, cumin, Shi Ren, the root of Dahurain angelica, tsaoko and nutmeg potpourri 42.4kg.
Embodiment 3
According to embodiment 1, soybean 400kg wherein, ginkgo 50kg, bent 22.5kg, big fennel, little fennel, Chinese prickly ash, pepper, Chinese cassia tree, galingal, dried orange peel, cloves, cumin, Shi Ren, from the root of Dahurian angelica, tsaoko and nutmeg potpourri 31.5kg.
The ginkgo bechamel of the present invention that the foregoing description 1,2 or 3 is produced, every 100ml contains ginkgo fat 〉=1mg, protein 〉=0.8g, carbohydrate 〉=35g, NaCl:12% (weight)
Claims (5)
1, a kind of ginkgo bechamel, through batching, koji, fermentation, coolly shine, drench oil, do dark reddish brown and preparation produces, the raw material that it is characterized in that it forms and weight proportion is:
Soybean: 35-45 ginkgo: 3-8 spices: 6-10.
2, ginkgo bechamel according to claim 1 is characterized in that said raw material is formed and weight proportion is:
Soybean: 38-42 ginkgo: 4-7 spices: 7-9.
3, ginkgo bechamel according to claim 1 is characterized in that said raw material is formed and weight proportion is:
Soybean: 40 ginkgoes: 5 spices: 8.
4,, it is characterized in that said spices is made up of big fennel, little fennel, Chinese prickly ash, pepper, Chinese cassia tree, galingal, dried orange peel, cloves, cumin, Shi Ren, the root of Dahurain angelica, tsaoko and nutmeg according to claim 1,2 or 3 described ginkgo bechamels.
5, according to claim 1,2 or 3 described ginkgo bechamels, it is characterized in that producing through following method:
(1), batching: take by weighing soybean, ginkgo, spices respectively by described raw material composition and weight proportion;
(2), koji: in the ratio of 2 jin of 20 jin in wheat bran, 7 jin in flour and glutinous millet vinegar, inoculum concentration is 3% weight proportion, makes it hand behind the poach and holds agglomeratingly, openhandedly promptly looses, and sealing was cultivated 24 hours in 35 ℃ of room temperatures, and it is standby to make little airing then;
(3), fermentation: earlier with fermenting cellar at 50 ℃, be incubated disinfection in 72 hours, when treating fermenting cellar temperature drop to 20 ℃, with steam be cooled to 10-20 ℃ to ninety percent ripe soybean and ginkgo after, adding bent 5% mixes thoroughly, send into fermenting cellar with bamboo basket charging, fermentation temperature is controlled at 25-28 ℃, ferment covered with to aspergillus flavus in 6-7 days till;
(4), the cool solarization: the airing chamber is put in the big taking-up of the material that will ferment, and airing is reduced to about 20% percentage by weight to moisture;
(5), drench oil: the material of airing big packing into is placed in the cylinder in the sunlight reflected room that builds up with glass, adds spices again, with 18 degree saline solutions immersions, punishment in advance is big is advisable to soak with the salt water yield, beat nest in the cylinder and place the wicker plaiting article swab, reflux every day and drench oil once, shine 15-20 days formation Normal juice;
(6), do dark reddish brown: barley germination is long to 20-30mm, and glutinous rice steams to ninety percent ripe, adds through good 15 jin of mixings mills of the Fructus Hordei Germinatus juice of the germination of corase grind for per 100 jin by steaming good glutinous rice, gets the starch that filtrate adds 5% weight ratio again, and 24 hours slow fire is boiled into 8-10 degree dark reddish brown;
(7), preparation: add 90 jin of water mills by per 10 jin of soybean and become fermented bean drink, be heated to 100 ℃, cooling back spontaneous fermentation three days, get the fermented bean drink that ferments and add dark reddish brown by 8: 1 weight ratio, transfer to salinity 15 degree with salt then and make mixed liquor, get mixed liquor again and add Normal juice, shine and promptly get ginkgo bechamel of the present invention after filtering in 7-10 days by 2: 1 weight ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101054034A CN1258992C (en) | 2003-10-08 | 2003-10-08 | Gingkgo white sauce and its production method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101054034A CN1258992C (en) | 2003-10-08 | 2003-10-08 | Gingkgo white sauce and its production method |
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| CN1605280A CN1605280A (en) | 2005-04-13 |
| CN1258992C true CN1258992C (en) | 2006-06-14 |
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| CNB2003101054034A Expired - Fee Related CN1258992C (en) | 2003-10-08 | 2003-10-08 | Gingkgo white sauce and its production method |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803768A (en) * | 2010-04-19 | 2010-08-18 | 合肥工业大学 | Preparation method of ginkgo sauce |
| CN102197871B (en) * | 2011-04-06 | 2014-02-26 | 上海淘大食品有限公司 | Five-cereal soy sauce and preparation method thereof |
| CN102934791A (en) * | 2012-12-03 | 2013-02-20 | 徐州绿之野生物食品有限公司 | Fermented black ginkgo soy sauce and preparation method of fermented black ginkgo soy sauce |
| CN103416717A (en) * | 2013-08-19 | 2013-12-04 | 西峡县福到家食品有限公司 | Production method for brewing mushroom soy sauce |
| CN103976341B (en) * | 2014-05-13 | 2015-07-22 | 重庆市速喜食品有限公司 | Production method of Tujia soy |
| CN104381960B (en) * | 2014-11-22 | 2016-09-14 | 朱守允 | Bechamel and production method thereof |
| CN104381961B (en) * | 2014-11-22 | 2016-09-14 | 朱守允 | Natural five fruit jam oil and preparation method thereof |
| CN106666643A (en) * | 2016-07-04 | 2017-05-17 | 王芳 | Fructus tsaoko-flavored pigeonpea healthcare soy sauce |
| CN106473084A (en) * | 2016-10-13 | 2017-03-08 | 安徽科技学院 | A kind of Isodon amethystoides (Benth.) C.Y.Wuet Hsuen soy sauce and its production method |
| CN107173783A (en) * | 2017-07-20 | 2017-09-19 | 千禾味业食品股份有限公司 | A kind of bechamel brewage process |
| CN107495288A (en) * | 2017-07-31 | 2017-12-22 | 林梁奇 | A kind of preparation method of flavor soy sauce |
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2003
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