CN101999628A - Pumpkin and Chinese wolfberry soy - Google Patents
Pumpkin and Chinese wolfberry soy Download PDFInfo
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- CN101999628A CN101999628A CN2009100341768A CN200910034176A CN101999628A CN 101999628 A CN101999628 A CN 101999628A CN 2009100341768 A CN2009100341768 A CN 2009100341768A CN 200910034176 A CN200910034176 A CN 200910034176A CN 101999628 A CN101999628 A CN 101999628A
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- pumpkin
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- melon
- chinese wolfberry
- soy
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- 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)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses pumpkin and Chinese wolfberry soy. The soy is prepared from pumpkin, Chinese wolfberry and flour used as main raw materials by the steps of pretreatment of the raw materials, steaming and drying in the sun, fermenting and starter propagation, oil pouring, seasoning, sterilizing and packaging. Compared with the prior art, the soy has the advantages of simple production technique, low cost, delicious taste and rich fragrant flavor, is convenient to prepare, and has a unique taste of the pumpkin and the Chinese wolfberry and effects of nourishing liver and kidney, replenishing vital essence to improve eyesight, nourishing the blood, increasing the human immunity, resisting fatigue, reducing blood pressure, regulating blood sugar, softening vessel and reducing cholesterol in the blood; and the additional value of the pumpkin is dramatically increased while the nutrition and health-care effect of the soy is improved.
Description
Technical field
The present invention relates to the flavouring technical field, specifically relate to a kind of pumpkin Chinese wolfberry soy sauce.
Background technology
Pumpkin is rich in starch, pectin, fat, reduced sugar, several amino acids, vitamin, mineral matter, is a kind of food that has nutrition and Dietotherapy health value.In recent years discover that the pectin in the pumpkin can form " the string matrix " of glue sample, delays the discharge of some nutritional labeling, be of value to prevention and adjuvant therapy of diabetes; Contained alkaloid can catalytic decomposition carcinogen nitrous acid in the pumpkin, accelerates kidney stone and cystolithic dissolving, helps to eliminate unnecessary cholesterol in the human body, prevents artery sclerosis; Contain abundant citrulling in the pumpkin, the effect of driving away parasite of human is arranged; Pumpkin also have make eye bright, effect that disease is breathed heavily in lipopenicillinase and improvement.
Matrimony vine is famous from ancient times, has won fame both at home and abroad, and its main effect is nourishing liver and kidney, benefiting shrewd head; Be used for that consumptive disease smart is lost, soreness of waist and knee joint; Dizzy tinnitus, Nei Rexiao is thirsty, the deficiency of blood is sallow, and blurred vision is not clear.Successive dynasties expert in health preserving, physician value the tonic effect of matrimony vine very much.In Shennong's Herbal, just point out: obey hard muscles and bones for a long time; " Mingyi Bielu " meaning matrimony vine is good at " nourishing the essence and strengthening QI "; " dietetic materia medica " also puts down in writing matrimony vine " the beneficial people of energy removes consumptive disease ".
The nature and flavor of matrimony vine are sweet flat, and the traditional Chinese medical science thinks, it can be nourishing liver and kidney, benefiting shrewd head and nourish blood, strengthen people's immunity.For the modern, the most practical effect of matrimony vine is exactly antifatigue and brings high blood pressure down.In addition, matrimony vine can protect the liver, cholesterol, triglyceride levels in hypoglycemic, the softening blood vessel, reduction blood, and fatty liver and diabetic are had certain curative effect.According to the clinical medicine checking, matrimony vine can also be treated chronic renal failure.Often eating matrimony vine can improve looks, and this is because matrimony vine can be improved skin and be absorbed the ability that oxygen divides, and in addition, can also play whitening function.
Common soy sauce mainly is that raw material is brewageed and formed with the soya bean, and cost is than higher, and the soy sauce taste that spawns, nutritional labeling dullness.China's pumpkin aboundresources, cheap, but the product of pumpkin reprocessing at present is less, cause a large amount of overstocking, adding does not have good fresh-keeping measure, causes a large amount of pumpkins to rot, cause enormous economic loss to the melon grower, if can be processed into soy sauce, can increase added value, be the good social connections of farmer richness.
Summary of the invention
The objective of the invention is in order to overcome the deficiencies in the prior art, and provide that a kind of production technology is simple, with low cost, easy to operate, the pumpkin Chinese wolfberry soy sauce of delicious flavour, thick flavor alcohol.
The scheme that the present invention is adopted for achieving the above object is:
A kind of pumpkin Chinese wolfberry soy sauce is characterized in that it is is primary raw material with pumpkin, matrimony vine, flour, and constituent is pumpkin 15～20%, matrimony vine 5～18%, flour 0.5～12%, water 50～75%, salt 4～15%.
A kind of production technology of pumpkin Chinese wolfberry soy sauce may further comprise the steps:
(1) pretreatment of raw material: select that moisture is few for use, starch, high-quality pumpkin variety that sugared content is high, pluck in its fully ripe back, In Shade stacking 3-7 days, make the interior starch of melon fully be converted into sugar, pumpkin is cleaned, remove melon pulp, melon seeds, prune melon handle, epidermis are cut into small pieces melon again; Select the high-quality matrimony vine that look gorgeous, grain is big, skin is thin, meat is thick, seed is few, rinse well, dry, pulverize;
(2) steam solarization: with melon piece airing 1-2 days, mix, under every square metre of 150 kilograms to 200 kilograms pressure, steamed 5 to 15 minutes with matrimony vine, the raw material that cooks is cooled to 35～40 ℃, is sprinkled into flour, turn evenly, spread thickness out at 2～5 centimetres, and lid layer gauze in the above;
(3) fermentation koji: raw material was indoorly carried out natural fermented koji 5～7 days at 25 ℃, when the epontic one deck white hypha of raw material graduates into yellow, throw off gauze, be placed under the sunlight and tan by the sun, and constantly stir and impel it to dry fast, add entry, salt by recipe ratio, fully mix, night sealed fermenting, the daytime is exposed to the sun, each daytime stirs 3～5 times, continues 20～35 days;
(4) drench oil: the sauce unstrained spirits is filtered, and the filtrate of gained is the hair oil of pumpkin soy sauce, is 1 times of raw material gross weight with weight again, and temperature is that 100 ℃ boiling water soaks recrement 20～30 minutes, filter two oil, hair oil, two oil mixing;
(5) seasoning: carry out seasoning according to the taste needs;
(6) sterilization, packing.
A kind of pumpkin Chinese wolfberry soy sauce, the preferred version of needed raw material is: the percentage by weight of various raw materials is:
Pumpkin 18, matrimony vine 12%, flour 6%, water 54%, salt 10%.
Compared with prior art, the present invention has the following advantages: production technology is simple, and is with low cost, easy to operate, and delicious flavour, thick flavor alcohol have unique pumpkin Chinese wolfberry local flavor; Have nourishing liver and kidney, benefiting shrewd head and nourish blood, strengthen people's immunity, antifatigue and bring high blood pressure down, the cholesterol effect in hypoglycemic, the softening blood vessel, reduction blood; In the nutrition health-care functions that improves soy sauce, make the added value surge of pumpkin.
The specific embodiment
Embodiment one
18 kilograms in pumpkin, 12 kilograms of matrimony vines, 6 kilograms in flour, 54 kilograms in water, 10 kilograms of salt.
(1) pretreatment of raw material: select that moisture is few for use, starch, high-quality pumpkin variety that sugared content is high, pluck In Shade stacking 7 days in its fully ripe back, make the interior starch of melon fully be converted into sugar, pumpkin is cleaned, remove melon pulp, melon seeds, prune melon handle, epidermis are cut into small pieces melon again; Select the high-quality matrimony vine that look gorgeous, grain is big, skin is thin, meat is thick, seed is few, rinse well, dry, pulverize;
(2) steam solarization: with melon piece airing 1 day, mix, under every square metre of 150 kilograms to 200 kilograms pressure, steamed 5 to 15 minutes with matrimony vine, the raw material that cooks is cooled to 40 ℃, is sprinkled into flour, turn evenly, spread thickness out at 2～5 centimetres, and lid layer gauze in the above;
(3) fermentation koji: raw material was indoorly carried out natural fermented koji 7 days at 25 ℃, when the epontic one deck white hypha of raw material graduates into yellow, throw off gauze, be placed under the sunlight and tan by the sun, and constantly stir and impel it to dry fast, add entry, salt by recipe ratio, fully mix, night sealed fermenting, the daytime is exposed to the sun, each daytime stirs 5 times, continues 35 days;
(4) drench oil: the sauce unstrained spirits is filtered, and the filtrate of gained is the hair oil of pumpkin soy sauce, is 1 times of raw material gross weight with weight again, and temperature is that 100 ℃ boiling water soaks recrement 30 minutes, filter two oil, hair oil, two oil mixing;
(5) seasoning: carry out seasoning according to the taste needs;
(6) sterilization, packing.
Embodiment two
20 kilograms in pumpkin, 15 kilograms of matrimony vines, 2 kilograms in flour, 59 kilograms in water, 4 kilograms of salt.
Above embodiment production technology may further comprise the steps:
(1) pretreatment of raw material: select that moisture is few for use, starch, high-quality pumpkin variety that sugared content is high, pluck In Shade stacking 5 days in its fully ripe back, make the interior starch of melon fully be converted into sugar, pumpkin is cleaned, remove melon pulp, melon seeds, prune melon handle, epidermis are cut into small pieces melon again; Select the high-quality matrimony vine that look gorgeous, grain is big, skin is thin, meat is thick, seed is few, rinse well, dry, pulverize;
(2) steam to shine: with melon piece airing 2 days, mix, under every square metre of 150 kilograms to 200 kilograms pressure, steamed 5 to 15 minutes, the raw material that cooks is cooled to 35 ℃, be sprinkled into flour, turn evenly, spread thickness out at 2 centimetres with matrimony vine, and lid layer gauze in the above;
(3) fermentation koji: raw material was indoorly carried out natural fermented koji 5 days at 25 ℃, when the epontic one deck white hypha of raw material graduates into yellow, throw off gauze, be placed under the sunlight and tan by the sun, and constantly stir and impel it to dry fast, add entry, salt by recipe ratio, fully mix, night sealed fermenting, the daytime is exposed to the sun, each daytime stirs 3 times, continues 20 days;
(4) drench oil: the sauce unstrained spirits is filtered, and the filtrate of gained is the hair oil of pumpkin soy sauce, is 1 times of raw material gross weight with weight again, and temperature is that 100 ℃ boiling water soaks recrement 20 minutes, filter two oil, hair oil, two oil mixing;
(5) seasoning: carry out seasoning according to the taste needs;
(6) sterilization, packing.
Claims (3)
1. pumpkin Chinese wolfberry soy sauce is characterized in that it is is primary raw material with pumpkin, matrimony vine, flour, and constituent is pumpkin 15～20%, matrimony vine 5～18%, flour 0.5～12%, water 50～75%, salt 4～15%.
2. the production technology of a pumpkin Chinese wolfberry soy sauce may further comprise the steps:
(1) pretreatment of raw material: select that moisture is few for use, starch, high-quality pumpkin variety that sugared content is high, pluck in its fully ripe back, In Shade stacking 3-7 days, make the interior starch of melon fully be converted into sugar, pumpkin is cleaned, remove melon pulp, melon seeds, prune melon handle, epidermis are cut into small pieces melon again; Select the high-quality matrimony vine that look gorgeous, grain is big, skin is thin, meat is thick, seed is few, rinse well, dry, pulverize;
(2) steam solarization: with melon piece airing 1-2 days, mix, under every square metre of 150 kilograms to 200 kilograms pressure, steamed 5 to 15 minutes with matrimony vine, the raw material that cooks is cooled to 35～40 ℃, is sprinkled into flour, turn evenly, spread thickness out at 2～5 centimetres, and lid layer gauze in the above;
(3) fermentation koji: raw material was indoorly carried out natural fermented koji 5～7 days at 25 ℃, when the epontic one deck white hypha of raw material graduates into yellow, throw off gauze, be placed under the sunlight and tan by the sun, and constantly stir and impel it to dry fast, add entry, salt by recipe ratio, fully mix, night sealed fermenting, the daytime is exposed to the sun, each daytime stirs 3～5 times, continues 20～35 days;
(4) drench oil: the sauce unstrained spirits is filtered, and the filtrate of gained is the hair oil of pumpkin soy sauce, is 1 times of raw material gross weight with weight again, and temperature is that 100 ℃ boiling water soaks recrement 20～30 minutes, filter two oil, hair oil, two oil mixing;
(5) seasoning: carry out seasoning according to the taste needs;
(6) sterilization, packing.
3. a kind of pumpkin Chinese wolfberry soy sauce according to claim 1 is characterized in that the percentage by weight of needed raw material is:
Pumpkin 18, matrimony vine 12%, flour 6%, water 54%, salt 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100341768A CN101999628A (en) | 2009-09-02 | 2009-09-02 | Pumpkin and Chinese wolfberry soy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100341768A CN101999628A (en) | 2009-09-02 | 2009-09-02 | Pumpkin and Chinese wolfberry soy |
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| Publication Number | Publication Date |
|---|---|
| CN101999628A true CN101999628A (en) | 2011-04-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2009100341768A Pending CN101999628A (en) | 2009-09-02 | 2009-09-02 | Pumpkin and Chinese wolfberry soy |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798740A (en) * | 2014-02-28 | 2014-05-21 | 黎雁欣 | Preparation method of healthcare pumpkin soy sauce |
| CN105029349A (en) * | 2014-09-19 | 2015-11-11 | 宦银琴 | Production method of pawpaw health-caring soybean sauce |
-
2009
- 2009-09-02 CN CN2009100341768A patent/CN101999628A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798740A (en) * | 2014-02-28 | 2014-05-21 | 黎雁欣 | Preparation method of healthcare pumpkin soy sauce |
| CN105029349A (en) * | 2014-09-19 | 2015-11-11 | 宦银琴 | Production method of pawpaw health-caring soybean sauce |
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Application publication date: 20110406 |