CN1449682A - Black tartary buckwhent health-care sauce and preparation process thereof - Google Patents
Black tartary buckwhent health-care sauce and preparation process thereof Download PDFInfo
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- CN1449682A CN1449682A CN03122337A CN03122337A CN1449682A CN 1449682 A CN1449682 A CN 1449682A CN 03122337 A CN03122337 A CN 03122337A CN 03122337 A CN03122337 A CN 03122337A CN 1449682 A CN1449682 A CN 1449682A
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Abstract
The present invention relates to a black tartary buck wheat health-care sauce and its production method. It is made of 40-60 wt% of black tartary buckwheat, 30-50 wt% of black wheat and 5-10 wt% of black sesame as raw material, and its production method includes the following steps: firstly, pulverizing black tartary buckwheat and black wheat, moistening them by using hot water with identical amount, pulverizing back sesame and mixing it into moistened black tartary buckwheat and black wheat, uniformly mixing them and steaming then for 4-8 min., quickly taking out and cooling, inoculating and making starter propagation for 40 hr, and making soy sauce mash, fermenting for 20 days, adding salt water whose added amount is 17% of raw material weight, fermenting for 5 days, finally draining sauce so as to obtain the invented product.
Description
Technical field
The present invention relates to a kind of black-buckwheat health-care soy sauce and preparation method thereof, it belongs to a kind of medicine of residing in health-care sauce of eating and preparation method thereof.
Background technology
Soy sauce is flavouring that it is essential that broad masses of the people live in the history of brewageing in existing two over thousands of years of China.Along with improving constantly of living standard, people are more and more higher to the requirement of flavouring.According to investigations, now the soy sauce of selling on the market is still based on seasoning, and the high-grade soy sauce with seasoning and health care also still belongs to blank.
Summary of the invention
The objective of the invention is to solve existing soy sauce have only the seasoning effect and do not have the technological difficulties of health care and provide a kind of not only seasoning make good use of but also have alimentary health-care function, the simple black-buckwheat health-care soy sauce of production technology and preparation method thereof.
For realizing above-mentioned task, the technical solution used in the present invention is: this black-buckwheat health-care soy sauce, it forms with the following weight percentages brew: black bitter buckwheat 40-60% triticale 30-50% Semen sesami nigrum 5-10%.
The method of producing the black-buckwheat health-care soy sauce is: it is broken and with 80-90 ℃ of hot water material moistening with amount to deceive buckwheat powder earlier, mixes heap 0.4-0.7 hour thoroughly; Triticale is pulverized and with 80-90 ℃ of hot water material moistening with amount, is mixed thoroughly and heaped 0.4-0.7 hour; Admix in good black bitter buckwheat of profit and the triticale and mix after then Semen sesami nigrum being pulverized and placed 0.4-0.7 hour; Then under the 0.16Mpa vapour pressure, steamed material 4-8 minute, below the spreading for cooling to 40 ℃ of taking the dish out of the pot rapidly; Make Mi Qu with the glutinous millet Aspergillus, make Daqu with black-koji mould, make red colouring agent for food, also used as a Chinese medicine with monascus ruber, thereafter Mi Qu is mixed by 7% of raw material weight by 2.5% and red colouring agent for food, also used as a Chinese medicine of raw material weight by the 2.5-3% of raw material weight, Daqu and make kind of a song, insert in the grog 32 ℃ of control in early stage product temperature, after a few hours, turn over song, 30 ℃ of control product temperature are to going out song, and the koji time is 40 hours; The salt solution of preparation 14%, in the time of 55 ℃ and Cheng Qu mix system sauce unstrained spirits thoroughly, keeping 42-45 ℃ of following prior fermentation of temperature 20 days, add 24 ° of B é salt solution of raw material weight 17% again, keeping 30 ℃ of following later stage fermentations of temperature 5 days, drench oil at last and promptly make the black-buckwheat health-care soy sauce.
Because the black bitter buckwheat that the present invention adopts is a kind of nutritional labeling food with high.After tested, it is except that containing abundant potassium, sodium, magnesium, calcium, phosphorus, iron, zinc, copper, manganese and selenium human body trace elements necessary, and it also contains rutin, Quercetin and Flavonoid substances.Thereby black bitter buckwheat has effects such as hypoglycemic.The red colouring agent for food, also used as a Chinese medicine that adopts contains the physiological activator of Monacolin K (mone-colink), thereby red colouring agent for food, also used as a Chinese medicine has and can reduce the good effect of cholesterol, blood fat, blood sugar and antibiotic property.Therefore adopt the soy sauce of black bitter buckwheat and red colouring agent for food, also used as a Chinese medicine brew to compare with background technology, the present invention has that seasoning is good, alimentary health-care function is strong and advantage such as production technology is simple.
The specific embodiment
Embodiment 1:
The black-buckwheat health-care soy sauce of present embodiment, it forms with the following weight percentages brew: black bitter buckwheat 40% triticale 50% Semen sesami nigrum 10%.
The method of producing above-mentioned black-buckwheat health-care soy sauce is: it is broken and with 80 ℃ of hot water material moistenings with amount to deceive buckwheat powder earlier, mixes thoroughly and heaps 0.4 hour; Triticale is pulverized and with 80 ℃ of hot water material moistenings with amount, is mixed thoroughly and heaped 0.4 hour; Admix in good black bitter buckwheat of profit and the triticale and mix after then Semen sesami nigrum being pulverized and placed 0.4 hour; Then under the 0.16Mpa vapour pressure, steamed material 6 minutes, below the spreading for cooling to 40 ℃ of taking the dish out of the pot rapidly; Make Mi Qu with glutinous millet Aspergillus (3042 Shanghai wine), make Daqu with black-koji mould (3758 Chinese Academy of Sciences product), make red colouring agent for food, also used as a Chinese medicine with monascus ruber (No. 4 Chinese Academy of Sciences of red colouring agent for food, also used as a Chinese medicine produce), thereafter with Mi Qu by raw material weight 2.5%, Daqu mixes by 7% of raw material weight by 2.5% and red colouring agent for food, also used as a Chinese medicine of raw material weight and makes kind of a song, inserts in the grog 32 ℃ of control in early stage product temperature, after 5 hours, turn over song, 30 ℃ of control product temperature are to going out song, and the koji time is 40 hours; The salt solution of preparation 14%, in the time of 55 ℃ and Cheng Qu mix system sauce unstrained spirits thoroughly, keeping 42 ℃ of following prior fermentations of temperature 20 days, add 24 ° of B é salt solution of raw material weight 17% again, keeping 30 ℃ of following later stage fermentations of temperature 5 days, and drenching oil at last routinely, dissolve and promptly make the black-buckwheat health-care soy sauce.
Embodiment 2:
The black-buckwheat health-care soy sauce of present embodiment, it forms with the following weight percentages brew: black bitter buckwheat 60% triticale 35% Semen sesami nigrum 5%.
The method of producing above-mentioned black-buckwheat health-care soy sauce is: it is broken and with 85 ℃ of hot water material moistenings with amount to deceive buckwheat powder earlier, mixes thoroughly and heaps 0.6 hour; Triticale is pulverized and with 85 ℃ of hot water material moistenings with amount, is mixed thoroughly and heaped 0.6 hour; Admix in good black bitter buckwheat of profit and the triticale and mix after then Semen sesami nigrum being pulverized and placed 0.6 hour; Then under the 0.16Mpa vapour pressure, steamed material 4 minutes, below the spreading for cooling to 40 ℃ of taking the dish out of the pot rapidly; Make Mi Qu with the glutinous millet Aspergillus, make Daqu with black-koji mould, make red colouring agent for food, also used as a Chinese medicine with monascus ruber, thereafter with Mi Qu by raw material weight 3%, Daqu mixes by 7% of raw material weight by 2.5% and red colouring agent for food, also used as a Chinese medicine of raw material weight and makes kind of a song, inserts in the grog 32 ℃ of control in early stage product temperature, after 4 hours, turn over song, 30 ℃ of control product temperature are to going out song, and the koji time is 40 hours; The salt solution of preparation 14%, in the time of 55 ℃ and Cheng Qu mix system sauce unstrained spirits thoroughly, keeping 45 ℃ of following prior fermentations of temperature 20 days, add 24 ° of B é salt solution of raw material weight 17% again, keeping 30 ℃ of following later stage fermentations of temperature 5 days, and drenching oil at last routinely, dissolve and promptly make the black-buckwheat health-care soy sauce.
Embodiment 3:
The black-buckwheat health-care soy sauce of present embodiment, it forms with the following weight percentages brew: black bitter buckwheat 50% triticale 43% Semen sesami nigrum 7%.
The method of producing above-mentioned black-buckwheat health-care soy sauce is: it is broken and with 90 ℃ of hot water material moistenings with amount to deceive buckwheat powder earlier, mixes thoroughly and heaps 0.8 hour; Triticale is pulverized and with 90 ℃ of hot water material moistenings with amount, is mixed thoroughly and heaped 0.8 hour; Admix in good black bitter buckwheat of profit and the triticale and mix after then Semen sesami nigrum being pulverized and placed 0.8 hour; Then under the 0.16Mpa vapour pressure, steamed material 8 minutes, below the spreading for cooling to 40 ℃ of taking the dish out of the pot rapidly; Make Mi Qu with the glutinous millet Aspergillus, make Daqu with black-koji mould, make red colouring agent for food, also used as a Chinese medicine with monascus ruber, thereafter with Mi Qu by raw material weight 2.6%, Daqu mixes by 7% of raw material weight by 2.5% and red colouring agent for food, also used as a Chinese medicine of raw material weight and makes kind of a song, inserts in the grog 32 ℃ of control in early stage product temperature, after 6 hours, turn over song, 30 ℃ of control product temperature are to going out song, and the koji time is 40 hours; The salt solution of preparation 14%, in the time of 55 ℃ and Cheng Qu mix system sauce unstrained spirits thoroughly, keeping 44 ℃ of following prior fermentations of temperature 20 days, add 24 ° of B é salt solution of raw material weight 17% again, keeping 30 ℃ of following later stage fermentations of temperature 5 days, and drenching oil at last routinely, dissolve and promptly make the black-buckwheat health-care soy sauce.
Embodiment 4:
The black-buckwheat health-care soy sauce of present embodiment, it forms with the following weight percentages brew: black bitter buckwheat 54% triticale 40% Semen sesami nigrum 6%.
The method of producing above-mentioned black-buckwheat health-care soy sauce is: it is broken and with 82 ℃ of hot water material moistenings with amount to deceive buckwheat powder earlier, mixes thoroughly and heaps 0.7 hour; Triticale is pulverized and with 82 ℃ of hot water material moistenings with amount, is mixed thoroughly and heaped 0.7 hour; Admix in good black bitter buckwheat of profit and the triticale and mix after then Semen sesami nigrum being pulverized and placed 0.7 hour; Then under the 0.16Mpa vapour pressure, steamed material 7 minutes, below the spreading for cooling to 40 ℃ of taking the dish out of the pot rapidly; Make Mi Qu with the glutinous millet Aspergillus, make Daqu with black-koji mould, make red colouring agent for food, also used as a Chinese medicine with monascus ruber, thereafter with Mi Qu by raw material weight 2.7%, Daqu mixes by 7% of raw material weight by 2.5% and red colouring agent for food, also used as a Chinese medicine of raw material weight and makes kind of a song, inserts in the grog 32 ℃ of control in early stage product temperature, after 5 hours, turn over song, 30 ℃ of control product temperature are to going out song, and the koji time is 40 hours; The salt solution of preparation 14%, in the time of 55 ℃ and Cheng Qu mix system sauce unstrained spirits thoroughly, keeping 43 ℃ of following prior fermentations of temperature 20 days, add 24 ° of B é salt solution of raw material weight 17% again, keeping 30 ℃ of following later stage fermentations of temperature 5 days, and drenching oil at last routinely, dissolve and promptly make the black-buckwheat health-care soy sauce.
Embodiment 5:
The black-buckwheat health-care soy sauce of present embodiment, it forms with the following weight percentages brew: black bitter buckwheat 60% triticale 30% Semen sesami nigrum 10%.
The method of producing above-mentioned black-buckwheat health-care soy sauce is: it is broken and with 87 ℃ of hot water material moistenings with amount to deceive buckwheat powder earlier, mixes thoroughly and heaps 0.5 hour; Triticale is pulverized and with 87 ℃ of hot water material moistenings with amount, is mixed thoroughly and heaped 0.5 hour; Admix in good black bitter buckwheat of profit and the triticale and mix after then Semen sesami nigrum being pulverized and placed 0.5 hour; Then under the 0.16Mpa vapour pressure, steamed material 5 minutes, below the spreading for cooling to 40 ℃ of taking the dish out of the pot rapidly; Make Mi Qu with the glutinous millet Aspergillus, make Daqu with black-koji mould, make red colouring agent for food, also used as a Chinese medicine with monascus ruber, thereafter with Mi Qu by raw material weight 2.8%, Daqu mixes by 7% of raw material weight by 2.5% and red colouring agent for food, also used as a Chinese medicine of raw material weight and makes kind of a song, inserts in the grog 32 ℃ of control in early stage product temperature, after 5 hours, turn over song, 30 ℃ of control product temperature are to going out song, and the koji time is 40 hours; The salt solution of preparation 14%, in the time of 55 ℃ and Cheng Qu mix system sauce unstrained spirits thoroughly, keeping 42 ℃ of following prior fermentations of temperature 20 days, add 24 ° of B é salt solution of raw material weight 17% again, keeping 30 ℃ of following later stage fermentations of temperature 5 days, and drenching oil at last routinely, dissolve and promptly make the black-buckwheat health-care soy sauce.
Claims (2)
1, a kind of black-buckwheat health-care soy sauce is characterized in that it forms with the following weight percentages brew: black bitter buckwheat 40-60% triticale 30-50% Semen sesami nigrum 5-10%.
2, the method for the described black-buckwheat health-care soy sauce of a kind of production claim 1 is characterized in that: it is broken and with 80-90 ℃ of hot water material moistening with amount to deceive buckwheat powder earlier, mixes thoroughly and heaps 0.4-0.7 hour; Triticale is pulverized and with 80-90 ℃ of hot water material moistening with amount, is mixed thoroughly and heaped 0.4-0.7 hour; Admix in good black bitter buckwheat of profit and the triticale and mix after then Semen sesami nigrum being pulverized and placed 0.4-0.7 hour; Then under the 0.16Mpa vapour pressure, steamed material 4-8 minute, below the spreading for cooling to 40 ℃ of taking the dish out of the pot rapidly; Make Mi Qu with the glutinous millet Aspergillus, make Daqu with black-koji mould, make red colouring agent for food, also used as a Chinese medicine with monascus ruber, thereafter Mi Qu is mixed by 7% of raw material weight by 2.5% and red colouring agent for food, also used as a Chinese medicine of raw material weight by the 2.5-3% of raw material weight, Daqu and make kind of a song, insert in the grog 32 ℃ of control in early stage product temperature, after a few hours, turn over song, 30 ℃ of control product temperature are to going out song, and the koji time is 40 hours; The salt solution of preparation 14%, in the time of 55 ℃ and Cheng Qu mix system sauce unstrained spirits thoroughly, keeping 42-45 ℃ of following prior fermentation of temperature 20 days, add 24 ° of B é salt solution of raw material weight 17% again, keeping 30 ℃ of following later stage fermentations of temperature 5 days, drench oil at last and promptly make the black-buckwheat health-care soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031223370A CN1205879C (en) | 2003-04-30 | 2003-04-30 | Black tartary buckwhent health-care sauce and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031223370A CN1205879C (en) | 2003-04-30 | 2003-04-30 | Black tartary buckwhent health-care sauce and preparation process thereof |
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| CN1449682A true CN1449682A (en) | 2003-10-22 |
| CN1205879C CN1205879C (en) | 2005-06-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB031223370A Expired - Fee Related CN1205879C (en) | 2003-04-30 | 2003-04-30 | Black tartary buckwhent health-care sauce and preparation process thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101491326B (en) * | 2009-03-09 | 2012-01-11 | 常州市巢氏调味品酿造有限公司 | Perilla sauce and preparation technique thereof |
| CN101904485B (en) * | 2009-06-05 | 2012-07-11 | 新疆庄子实业有限公司 | Method for brewing nutritional safflower sauce |
| CN103621972A (en) * | 2013-11-14 | 2014-03-12 | 吴基仔 | Application of composite yeast seed in fermentation of soy sauce |
| CN103907896A (en) * | 2014-04-09 | 2014-07-09 | 甘肃天水岐黄药业有限责任公司 | Brewing method of polygonum multiflorum light soy sauce |
| CN103907895A (en) * | 2014-03-30 | 2014-07-09 | 柴华 | Rhizome phragmitis soy sauce processing method |
| CN104172104A (en) * | 2014-08-25 | 2014-12-03 | 四川梦源科技投资有限责任公司 | Preparation method of bifidobacterium soybean sauce and product prepared by adopting preparation method |
| CN104351729A (en) * | 2014-10-28 | 2015-02-18 | 毕节市天河食品有限责任公司 | Tartary buckwheat soybean sauce and production method thereof |
| CN104473127A (en) * | 2014-11-15 | 2015-04-01 | 王林林 | Preparation method of taro seasoning soy |
| CN104705621A (en) * | 2015-04-10 | 2015-06-17 | 通海县调鼎斋酱园 | Ingredient-added seasoning soybean sauce and preparation method thereof |
| CN105533634A (en) * | 2015-12-15 | 2016-05-04 | 六盘水千易食品有限公司 | Soy sauce production technology |
| CN107149133A (en) * | 2017-07-07 | 2017-09-12 | 西昌市生生调味品有限公司 | A kind of three strain process for producing high salt and watery type soy sauce |
| CN109198585A (en) * | 2018-11-14 | 2019-01-15 | 潍坊医学院 | A kind of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce and preparation method thereof |
-
2003
- 2003-04-30 CN CNB031223370A patent/CN1205879C/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101491326B (en) * | 2009-03-09 | 2012-01-11 | 常州市巢氏调味品酿造有限公司 | Perilla sauce and preparation technique thereof |
| CN101904485B (en) * | 2009-06-05 | 2012-07-11 | 新疆庄子实业有限公司 | Method for brewing nutritional safflower sauce |
| CN103621972A (en) * | 2013-11-14 | 2014-03-12 | 吴基仔 | Application of composite yeast seed in fermentation of soy sauce |
| CN103907895A (en) * | 2014-03-30 | 2014-07-09 | 柴华 | Rhizome phragmitis soy sauce processing method |
| CN103907896B (en) * | 2014-04-09 | 2015-06-03 | 甘肃天水岐黄药业有限责任公司 | Brewing method of polygonum multiflorum light soy sauce |
| CN103907896A (en) * | 2014-04-09 | 2014-07-09 | 甘肃天水岐黄药业有限责任公司 | Brewing method of polygonum multiflorum light soy sauce |
| CN104172104A (en) * | 2014-08-25 | 2014-12-03 | 四川梦源科技投资有限责任公司 | Preparation method of bifidobacterium soybean sauce and product prepared by adopting preparation method |
| CN104172104B (en) * | 2014-08-25 | 2015-10-28 | 四川省梦源科技有限责任公司 | A kind of preparation method of Bifidobacterium soy sauce and the product of preparation thereof |
| CN104351729A (en) * | 2014-10-28 | 2015-02-18 | 毕节市天河食品有限责任公司 | Tartary buckwheat soybean sauce and production method thereof |
| CN104473127A (en) * | 2014-11-15 | 2015-04-01 | 王林林 | Preparation method of taro seasoning soy |
| CN104705621A (en) * | 2015-04-10 | 2015-06-17 | 通海县调鼎斋酱园 | Ingredient-added seasoning soybean sauce and preparation method thereof |
| CN104705621B (en) * | 2015-04-10 | 2016-08-17 | 通海县调鼎斋酱园 | A kind of charging seasoning sauce and preparation method thereof |
| CN105533634A (en) * | 2015-12-15 | 2016-05-04 | 六盘水千易食品有限公司 | Soy sauce production technology |
| CN107149133A (en) * | 2017-07-07 | 2017-09-12 | 西昌市生生调味品有限公司 | A kind of three strain process for producing high salt and watery type soy sauce |
| CN109198585A (en) * | 2018-11-14 | 2019-01-15 | 潍坊医学院 | A kind of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1205879C (en) | 2005-06-15 |
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