CN107125703B - Health-care soy sauce and preparation method thereof - Google Patents

Health-care soy sauce and preparation method thereof Download PDF

Info

Publication number
CN107125703B
CN107125703B CN201710317900.2A CN201710317900A CN107125703B CN 107125703 B CN107125703 B CN 107125703B CN 201710317900 A CN201710317900 A CN 201710317900A CN 107125703 B CN107125703 B CN 107125703B
Authority
CN
China
Prior art keywords
parts
soy sauce
health
prepared
pepper
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
CN201710317900.2A
Other languages
Chinese (zh)
Other versions
CN107125703A (en
Inventor
李星衡
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guangzhou Orange Catering Enterprise Management Co ltd
Original Assignee
Guangzhou Orange Catering Enterprise Management Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Guangzhou Orange Catering Enterprise Management Co ltd filed Critical Guangzhou Orange Catering Enterprise Management Co ltd
Priority to CN201710317900.2A priority Critical patent/CN107125703B/en
Publication of CN107125703A publication Critical patent/CN107125703A/en
Application granted granted Critical
Publication of CN107125703B publication Critical patent/CN107125703B/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

Classifications

    • 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
    • A23L27/50—Soya sauce
    • 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
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention discloses a health-care soy sauce which comprises the following raw materials in parts by weight: 180 parts of soybean 150-; the health soy sauce can maintain cardiovascular health and prevent cardiovascular and cerebrovascular diseases.

Description

Health-care soy sauce and preparation method thereof
Technical Field
The invention relates to a health-care soy sauce and a preparation method thereof.
Background
Soy sauce evolved from sauce, and as early as over three thousand years ago, the sauce made in the world of China was recorded. The brewing of the soy sauce invented by the Chinese ancient Han nationality workers is discovered only by accident. The first soy sauce is prepared by pickling fresh meat, and is similar to the current fish sauce preparation process, because the flavor is extremely good and gradually spreads to people, and the soybean is found to be prepared into the seasoning with similar flavor and low price, so the soybean sauce is widely spread for eating. In addition, since early times, with the spread of the Buddhist monk, powdered soy sauce and the like were derived from various parts of the world, such as Japan, Korea and southeast Asia.
However, the existing soy sauce is generally only used for seasoning, has very little health care effect and is difficult to meet the market demand.
Disclosure of Invention
The invention aims to solve the technical problem of providing the health-care soy sauce which can maintain cardiovascular health and prevent cardiovascular and cerebrovascular diseases.
In order to solve the problems, the invention adopts the following technical scheme:
the health-care soy sauce comprises the following raw materials in parts by weight: 180 parts of soybean 150-one, 89-126 parts of bran, 70-98 parts of wheat flour, 30-55 parts of pepper, 62-77 parts of konjac powder, 3-8 parts of sodium bicarbonate, 1-5 parts of polysaccharide selenate, 2-6 parts of inosinic acid and 2-6 parts of sodium glutamate.
Further, the feed comprises the following raw materials in parts by weight: 180 parts of soybean 160-flour, 92-110 parts of bran, 75-90 parts of wheat flour, 35-50 parts of hot pepper, 67-73 parts of konjac powder, 3-6 parts of sodium bicarbonate, 1-4 parts of polysaccharide selenate, 2-5 parts of inosinic acid and 2-5 parts of sodium glutamate.
Further, the feed comprises the following raw materials in parts by weight: 170 parts of soybean 160-.
Further, the feed comprises the following raw materials in parts by weight: 165 parts of soybean, 102 parts of bran, 82 parts of wheat flour, 42 parts of hot pepper, 70 parts of konjac powder, 4 parts of sodium bicarbonate, 2 parts of selenate polysaccharide, 3 parts of inosinic acid and 3 parts of sodium glutamate.
Further, the soy sauce is in a block shape.
The invention also provides a preparation method of the health-care soy sauce, which comprises the following steps:
1) 150-180 parts of soybean and 89-126 parts of bran are crushed into 150 meshes of 110-180 parts, then the crushed materials and 70-98 parts of wheat flour are poured into a vessel together and soaked by water, filtered and steamed to prepare a crushed powder clinker for later use;
2) pouring the crushed powdery clinker prepared in the step 1) into a vessel, then adding aspergillus oryzae, and culturing for 24-72h in an environment with the temperature of 29-35 ℃ to prepare a yeast material for later use;
3) putting the yeast material into a jar, spraying saline water into the jar, and fermenting at 29-36 deg.C for 21h to obtain fermented product;
4) separating 30-55 parts of pepper skin and pepper meat, air-drying and grinding the pepper skin to obtain pepper skin powder and pepper meat for later use;
5) pouring the chili meat prepared in the step 4) and the fermentation product prepared in the step 3) into a squeezer and squeezing to obtain juice for later use;
6) pouring the juice prepared in the step 5) into a vessel, then concentrating in a low-temperature evaporation concentrator, and evaporating the water content of the juice to 10-20%, wherein the water content percentage is mass percentage to prepare concentrated juice for later use;
7) pouring the chili skin powder prepared in the step 4) and the concentrated juice prepared in the step 6) into a vessel, fully and uniformly stirring, and then drying in an oven at 40-50 ℃. Preparing a block for later use;
8) pouring the blocks prepared in the step 7) into a vessel, mashing into powder, adding 62-77 parts of konjac powder, 3-8 parts of sodium bicarbonate, 1-5 parts of selenate polysaccharide, 2-6 parts of inosinic acid and 2-6 parts of sodium glutamate, fully and uniformly stirring, and pressing into a sheet.
Further, the concentration of the saline water is 130g/l, and the weight ratio of the saline water to the yeast material is 2: 3.
furthermore, the sheet-shaped body is provided with longitudinal through holes and transverse through holes, and the longitudinal through holes and the transverse through holes are communicated in a staggered mode to form a space net shape. The longitudinal through holes and the transverse through holes are formed in the sheet-shaped body and are communicated in a staggered mode to form a spatial net shape, so that the contact area between the sheet-shaped body and food juice can be increased, and the sheet-shaped body is favorably disintegrated when being cooked by matching with the characteristic that sodium bicarbonate starts to be gradually decomposed at the temperature of more than 50 ℃ to generate sodium carbonate, carbon dioxide and water.
Furthermore, the mesh number of the chilli powder is 50-70 meshes.
The following are the functions or advantages of the raw materials of the health care soy sauce of the invention:
soybean: the soybean contains various mineral substances, also contains various amino acids necessary for human body, is rich in calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is very beneficial to the bone growth of children and the old;
bran: contains rich dietary fiber, amino acid, trace elements and B vitamins;
wheat flour: the wheat flour is rich in starch, protein, fat, mineral substances, calcium, ferrum, thiamine, riboflavin, nicotinic acid, vitamin A and the like, and can nourish heart qi, and is suitable for people with heart diseases;
hot pepper: the content of vitamin C is high, the content of vitamin B, carotene, calcium, iron and other mineral substances is also rich, and because the fruit peel of the pepper contains capsaicin, the capsaicin can play a role in promoting local blood circulation, reducing blood pressure and cholesterol, can relieve chest and abdomen psychroalgia and further prevent heart diseases to a great extent.
Konjak flavor powder: the nutrition is very rich, and the product contains various vitamins and mineral elements such as potassium, phosphorus, selenium and the like; the konjak is pungent in flavor and warm in nature, has the function of promoting blood circulation, and can effectively promote blood circulation by being matched with the pepper. The mucin contained in the konjak can reduce the accumulation of cholesterol in the body, prevent arteriosclerosis and prevent and treat cardiovascular and cerebrovascular diseases, and also has the effects of resisting cancer and reducing swelling, in addition, the water absorption swelling of the konjak fine powder can be increased to 30-100 times of the original volume, and the addition of the konjak fine powder is favorable for disintegration of flaky soy sauce;
sodium bicarbonate: the sodium carbonate, the carbon dioxide and the water are gradually generated from the beginning of decomposition at the temperature of more than 50 ℃, and the characteristic can be used as a leavening agent in the food preparation process.
Polysaccharide selenate: the selenium is an important element for maintaining the normal function of the heart and has the functions of protecting and repairing the heart muscle. The reduction of the blood selenium level of a human body can cause the function of eliminating free radicals in the body to be reduced, so that the deposition of harmful substances is increased, the blood pressure is increased, the vascular wall is thickened, the elasticity of blood vessels is reduced, the blood flow speed is slowed, and the oxygen supply function is reduced, thereby inducing the incidence rate of cardiovascular and cerebrovascular diseases to be increased, however, the scientific selenium supplement has better effects on preventing cardiovascular and cerebrovascular diseases, hypertension, arteriosclerosis and the like.
Inosinic acid: the sodium glutamate can play a synergistic role when being mixed for use, and the taste development effect is several times higher than that of monosodium glutamate which is singly used. It is also suitable for leukopenia, thrombocytopenia, heart diseases, acute and chronic hepatitis, liver cirrhosis, etc. caused by various reasons, and can also be used for treating central retinitis, optic atrophy, etc.
Sodium glutamate: sodium glutamate is the most widely used fresh agent at home and abroad, and can enhance the taste development effect when being coexisted with salt. Sodium glutamate is a naturally occurring nutrient in food products. After eating, 96% of glutamic acid is absorbed in the body, and the rest is oxidized and then excreted in urine. Although glutamic acid is not an essential amino acid in the human body, it undergoes transamination with a keto acid in nitrogen metabolism, and can synthesize other amino acids. Glutamic acid has the effect of reducing toxins in the blood. When liver function is impaired, ammonia content in blood increases, causing severe nitrogen metabolism disorder, resulting in hepatic coma, and glutamic acid can act with ammonia to reduce ammonia content in blood. In addition, brain tissue can only oxidize glutamic acid, but not other amino acids. Glutamine can act as an energy source for brain tissue when glucose supply is insufficient, and thus glutamic acid is essential for improving and maintaining brain function.
The invention has the beneficial effects that: the accumulation of cholesterol in a body can be reduced by adding the konjac fine powder mucin, and the effects of promoting local blood circulation, reducing blood pressure and reducing cholesterol by matching with capsaicin, so that the effects of maintaining cardiovascular and cerebrovascular health, preventing arteriosclerosis and preventing and treating cardiovascular and cerebrovascular diseases can be achieved.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without creative efforts.
Fig. 1 is a schematic overall structure diagram of the health care soy sauce.
Detailed Description
Example 1
The health-care soy sauce comprises the following raw materials in parts by weight: the material comprises the following raw materials in parts by weight: 180 parts of soybean, 92 parts of bran, 75 parts of wheat flour, 35 parts of hot pepper, 67 parts of konjac powder, 3 parts of sodium bicarbonate, 1 part of selenate polysaccharide, 2 parts of inosinic acid and 2 parts of sodium glutamate.
A preparation method of health soy sauce comprises the following steps:
1) pulverizing 180 parts of soybean and 92 parts of bran into 110 meshes, pouring the crushed soybean and 75 parts of wheat flour into a vessel, soaking the mixture with water, filtering, and steaming to obtain a crushed clinker for later use;
2) pouring the crushed powdery clinker prepared in the step 1) into a vessel, adding aspergillus oryzae, and culturing for 24 hours at the temperature of 29 ℃ to prepare a yeast material for later use;
3) putting the yeast material into a jar, and then spraying saline water into the jar, wherein the concentration of the saline water is 130g/l, and the weight part ratio of the saline water to the yeast material is 2: 3, fermenting for 21 hours in an environment of 29 ℃ to prepare a fermented product for later use;
4) separating 35 parts of pepper skin and pepper meat from each other, air-drying and grinding the pepper skin to obtain pepper skin powder and pepper meat, wherein the mesh number of the pepper skin powder is 50 meshes for later use;
5) pouring the chili meat prepared in the step 4) and the fermentation product prepared in the step 3) into a squeezer and squeezing to obtain juice for later use;
6) pouring the juice prepared in the step 5) into a vessel, then concentrating in a low-temperature evaporation concentrator, evaporating the water content of the juice to 10%, wherein the water content is mass percent, and preparing concentrated juice for later use;
7) pouring the chili skin powder prepared in the step 4) and the concentrated juice prepared in the step 6) into a vessel, fully and uniformly stirring, and then drying in an oven at 40 ℃. Preparing a block for later use;
8) pouring the blocks prepared in the step 7) into a vessel, mashing the blocks into powder, adding 67 parts of konjac fine powder, 3 parts of sodium bicarbonate, 1 part of selenate polysaccharide, 2 parts of inosinic acid and 2 parts of sodium glutamate, fully and uniformly stirring, and pressing the mixture into a sheet-shaped body, wherein longitudinal through holes and transverse through holes are formed in the sheet-shaped body, and the longitudinal through holes and the transverse through holes are communicated in a staggered mode to form a spatial net shape.
Example 2
The health-care soy sauce comprises the following raw materials in parts by weight: the material comprises the following raw materials in parts by weight: 160 parts of soybean, 100 parts of bran, 78 parts of wheat flour, 38 parts of hot pepper, 72 parts of konjac powder, 5 parts of sodium bicarbonate, 3 parts of selenate polysaccharide, 4 parts of inosinic acid and 4 parts of sodium glutamate. The soy sauce is solid soy sauce in block form.
A preparation method of health soy sauce comprises the following steps:
1) 160 parts of soybean and 100 parts of bran are crushed into 150 meshes, then the crushed materials and 78 parts of wheat flour are poured into a vessel together to be soaked by water, filtered and steamed to prepare a crushed clinker for later use;
2) pouring the crushed powdery clinker prepared in the step 1) into a vessel, adding aspergillus oryzae, and culturing for 72 hours at the temperature of 35 ℃ to prepare a yeast material for later use;
3) putting the yeast material into a jar, and then spraying saline water into the jar, wherein the concentration of the saline water is 130g/l, and the weight part ratio of the saline water to the yeast material is 2: 3, fermenting for 21 hours in an environment of 36 ℃ to prepare a fermented product for later use;
4) separating the pepper skin and pepper meat of 38 parts of pepper, air-drying and grinding the pepper skin to obtain pepper skin powder and pepper meat for later use;
5) pouring the chili meat prepared in the step 4) and the fermentation product prepared in the step 3) into a squeezer and squeezing to obtain juice for later use;
6) pouring the juice prepared in the step 5) into a vessel, then concentrating in a low-temperature evaporation concentrator, evaporating the water content of the juice to 20%, wherein the water content is mass percent, and preparing concentrated juice for later use;
7) pouring the chili skin powder prepared in the step 4) and the concentrated juice prepared in the step 6) into a vessel, fully and uniformly stirring, and then drying in an oven at 50 ℃. Preparing a block for later use;
8) pouring the blocks prepared in the step 7) into a vessel, mashing the blocks into powder, adding 72 parts of konjac fine powder, 5 parts of sodium bicarbonate, 3 parts of selenate polysaccharide, 4 parts of inosinic acid and 4 parts of sodium glutamate, fully and uniformly stirring, and pressing the mixture into a sheet-shaped body, wherein longitudinal through holes and transverse through holes are formed in the sheet-shaped body, and the longitudinal through holes and the transverse through holes are communicated in a staggered mode to form a spatial net shape.
Example 3
The health-care soy sauce comprises the following raw materials in parts by weight: the material comprises the following raw materials in parts by weight: 165 parts of soybean, 102 parts of bran, 82 parts of wheat flour, 42 parts of hot pepper, 70 parts of konjac powder, 4 parts of sodium bicarbonate, 2 parts of selenate polysaccharide, 3 parts of inosinic acid and 3 parts of sodium glutamate, wherein the soy sauce is solid soy sauce in a block shape.
A preparation method of health soy sauce comprises the following steps:
1) pulverizing 165 parts of soybean and 102 parts of bran into 130 meshes, pouring the powder and 82 parts of wheat flour into a vessel, soaking the powder and the wheat flour in water, filtering, and steaming to obtain a powdery clinker for later use;
2) pouring the clinker prepared in the step 1) into a vessel, adding aspergillus oryzae, and culturing at 33 ℃ for 53h to prepare a yeast material for later use;
3) putting the yeast material into a jar, and then spraying saline water into the jar, wherein the concentration of the saline water is 130g/l, and the weight part ratio of the saline water to the yeast material is 2: 3, fermenting for 21 hours in an environment of 36 ℃ to prepare a fermented product for later use;
4) separating pepper skin and pepper meat of 42 parts of pepper, air-drying and grinding the pepper skin to obtain pepper skin powder and pepper meat for later use;
5) pouring the chili meat prepared in the step 4) and the fermentation product prepared in the step 3) into a squeezer and squeezing to obtain juice for later use;
6) pouring the juice prepared in the step 5) into a vessel, then concentrating in a low-temperature evaporation concentrator, evaporating the water content of the juice to 15%, wherein the water content is mass percent, and preparing concentrated juice for later use;
7) pouring the chili skin powder prepared in the step 4) and the concentrated juice prepared in the step 6) into a vessel, fully and uniformly stirring, and then drying in an oven at 45 ℃. Preparing a block for later use;
8) pouring the blocks prepared in the step 7) into a vessel, mashing the blocks into powder, adding 70 parts of konjac fine powder, 4 parts of sodium bicarbonate, 2 parts of selenate polysaccharide, 3 parts of inosinic acid and 3 parts of sodium glutamate, fully and uniformly stirring, and pressing the mixture into a sheet-shaped body, wherein longitudinal through holes and transverse through holes are formed in the sheet-shaped body, and the longitudinal through holes and the transverse through holes are communicated in a staggered mode to form a spatial net shape.
Experimental example:
subject: a commercial brand of powdered soy sauce and the health soy sauce prepared in example 3 were used as a control group and an experimental group 1, respectively.
The test method comprises the following steps: 100g of commercially available powdered soy sauce and 100g of the health soy sauce prepared in example 3 were weighed out, respectively, and subjected to nutrient composition measurement.
The results of the control are shown in the following table:
Figure DEST_PATH_IMAGE002
the test results of experimental group 1 are shown in the following table:
Figure DEST_PATH_IMAGE004
through the examination of the 2 groups of experiments, the experimental group 1 has rich nutrition content compared with a control group, particularly the content of selenium, vitamin C, vitamin A, vitamin B1, vitamin B2 and nicotinic acid, wherein the nicotinic acid has stronger effect of dilating peripheral blood vessels and plays a certain role in preventing and treating cardiovascular and cerebrovascular diseases.
As shown in figure 1, the sheet body provided by the invention is provided with longitudinal through holes 1 and transverse through holes 2, and the longitudinal through holes 1 and the transverse through holes 2 are communicated in a staggered way to form a space net shape. The longitudinal through holes and the transverse through holes are formed in the sheet-shaped body and are communicated in a staggered mode to form a spatial net shape, so that the contact area between the sheet-shaped body and food juice can be increased, the characteristic that sodium bicarbonate starts to be gradually decomposed at the temperature of more than 50 ℃ to generate sodium carbonate, carbon dioxide and water is matched, the sheet-shaped body is favorably disintegrated during cooking, and the using amount of the sodium bicarbonate can be effectively reduced.
The invention has the beneficial effects that: the accumulation of cholesterol in a body can be reduced by adding the konjac fine powder mucin, and the effects of promoting local blood circulation, reducing blood pressure and reducing cholesterol by matching with capsaicin, so that the effects of maintaining cardiovascular and cerebrovascular health, preventing arteriosclerosis and preventing and treating cardiovascular and cerebrovascular diseases can be achieved.
The above description is only an embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that are not thought of through the inventive work should be included in the scope of the present invention.

Claims (6)

1. The health-care soy sauce is characterized by comprising the following raw materials in parts by weight: 180 parts of soybean 150-; the preparation method of the health-care soy sauce comprises the following steps: 1) 150-180 parts of soybean and 89-126 parts of bran are crushed into 150 meshes of 110-180 parts, then the crushed materials and 70-98 parts of wheat flour are poured into a vessel together and soaked by water, filtered and steamed to prepare a crushed powder clinker for later use;
2) pouring the crushed powdery clinker prepared in the step 1) into a vessel, then adding aspergillus oryzae, and culturing for 24-72h in an environment with the temperature of 29-35 ℃ to prepare a yeast material for later use;
3) putting the yeast material into a jar, spraying saline water into the jar, and fermenting at 29-36 deg.C to obtain fermented product; the concentration of the saline water is 130g/l, and the weight ratio of the saline water to the yeast material is 2: 3;
4) separating 30-55 parts of pepper skin and pepper meat, air-drying and grinding the pepper skin to obtain pepper skin powder and pepper meat for later use;
5) pouring the chili meat prepared in the step 4) and the fermentation product prepared in the step 3) into a squeezer and squeezing to obtain juice for later use;
6) pouring the juice prepared in the step 5) into a vessel, then concentrating in a low-temperature evaporation concentrator, and evaporating the water content of the juice to 10-20%, wherein the water content percentage is mass percentage to prepare concentrated juice for later use;
7) pouring the chili skin powder prepared in the step 4) and the concentrated juice prepared in the step 6) into a vessel, fully and uniformly stirring, then drying in an oven at 40-50 ℃,
preparing a block for later use;
8) pouring the block-shaped material prepared in the step 7) into a vessel, mashing the material into powder, adding 62-77 parts of konjac fine powder, 3-8 parts of sodium bicarbonate, 1-5 parts of selenate polysaccharide, 2-6 parts of inosinic acid and 2-6 parts of sodium glutamate, fully and uniformly stirring the materials, and pressing the materials into a sheet-shaped body;
the sheet-shaped body is provided with longitudinal through holes and transverse through holes, and the longitudinal through holes and the transverse through holes are communicated in a staggered mode to form a space net shape.
2. The health soy sauce as claimed in claim 1, which comprises the following raw materials in parts by weight: 180 parts of soybean 160-flour, 92-110 parts of bran, 75-90 parts of wheat flour, 35-50 parts of hot pepper, 67-73 parts of konjac powder, 3-6 parts of sodium bicarbonate, 1-4 parts of polysaccharide selenate, 2-5 parts of inosinic acid and 2-5 parts of sodium glutamate.
3. The health soy sauce as claimed in claim 1, which comprises the following raw materials in parts by weight: 170 parts of soybean 160-.
4. The health soy sauce as claimed in claim 1, which comprises the following raw materials in parts by weight: 165 parts of soybean, 102 parts of bran, 82 parts of wheat flour, 42 parts of hot pepper, 70 parts of konjac powder, 4 parts of sodium bicarbonate, 2 parts of selenate polysaccharide, 3 parts of inosinic acid and 3 parts of sodium glutamate.
5. The health soy sauce of claim 1, wherein the soy sauce is in the form of a block.
6. The health soy sauce of claim 1, wherein: the pepper skin powder has 50-70 meshes.
CN201710317900.2A 2017-05-08 2017-05-08 Health-care soy sauce and preparation method thereof Expired - Fee Related CN107125703B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710317900.2A CN107125703B (en) 2017-05-08 2017-05-08 Health-care soy sauce and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710317900.2A CN107125703B (en) 2017-05-08 2017-05-08 Health-care soy sauce and preparation method thereof

Publications (2)

Publication Number Publication Date
CN107125703A CN107125703A (en) 2017-09-05
CN107125703B true CN107125703B (en) 2021-01-12

Family

ID=59733160

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710317900.2A Expired - Fee Related CN107125703B (en) 2017-05-08 2017-05-08 Health-care soy sauce and preparation method thereof

Country Status (1)

Country Link
CN (1) CN107125703B (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109349599A (en) * 2018-11-29 2019-02-19 湖南大湘西魔芋有限公司 A kind of production method and products thereof of konjaku wheat sauce

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1148943A (en) * 1996-09-09 1997-05-07 孙学 Selenium enriched sauce and its production
CN1714679A (en) * 2005-05-18 2006-01-04 徐由清 Powdered solid soy sauce
CN1718099A (en) * 2005-07-22 2006-01-11 曾远宾 Garlic-spicy health-care soy sauce and processing method thereof
CN102240027A (en) * 2010-05-13 2011-11-16 烟台欣和味达美食品有限公司 Healthy soy sauce fumet and healthy soy sauce
CN102334666A (en) * 2011-08-03 2012-02-01 孙德善 Lemon-flavor spiced seasoning
CN104738524A (en) * 2015-03-04 2015-07-01 李锦记（新会）食品有限公司 Soy sauce flavouring tablets and production method thereof
CN104783127A (en) * 2015-03-10 2015-07-22 戴军 Preparation method for health soy sauce
CN104939024A (en) * 2014-03-31 2015-09-30 四川魔力科技有限公司 Composition used for producing soy sauce and producing method of soy sauce koji
CN105326011A (en) * 2015-11-27 2016-02-17 蚌埠市公泰调味品有限责任公司 Preparation method of soybean sauce
CN106562385A (en) * 2016-11-09 2017-04-19 北海和思科技有限公司 Seafood soy sauce and preparation method thereof

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1148943A (en) * 1996-09-09 1997-05-07 孙学 Selenium enriched sauce and its production
CN1714679A (en) * 2005-05-18 2006-01-04 徐由清 Powdered solid soy sauce
CN1718099A (en) * 2005-07-22 2006-01-11 曾远宾 Garlic-spicy health-care soy sauce and processing method thereof
CN102240027A (en) * 2010-05-13 2011-11-16 烟台欣和味达美食品有限公司 Healthy soy sauce fumet and healthy soy sauce
CN102334666A (en) * 2011-08-03 2012-02-01 孙德善 Lemon-flavor spiced seasoning
CN104939024A (en) * 2014-03-31 2015-09-30 四川魔力科技有限公司 Composition used for producing soy sauce and producing method of soy sauce koji
CN104738524A (en) * 2015-03-04 2015-07-01 李锦记（新会）食品有限公司 Soy sauce flavouring tablets and production method thereof
CN104783127A (en) * 2015-03-10 2015-07-22 戴军 Preparation method for health soy sauce
CN105326011A (en) * 2015-11-27 2016-02-17 蚌埠市公泰调味品有限责任公司 Preparation method of soybean sauce
CN106562385A (en) * 2016-11-09 2017-04-19 北海和思科技有限公司 Seafood soy sauce and preparation method thereof

Also Published As

Publication number Publication date
CN107125703A (en) 2017-09-05

Similar Documents

Publication Publication Date Title
CN101991112A (en) Health-care food capable of stabilizing glucose function after meal
CN103766451A (en) Kudzu residue crisp biscuit and preparation method thereof
CN105105095A (en) Beautifying and skin whitening beef paste and making method thereof
CN109007746A (en) A kind of preparation method of sturgeon head seasoning
CN104305155B (en) A kind of Suillus albidipes (Peck) Sing minced chicken and preparation method thereof
CN111011818A (en) Morchella seasoning base material and preparation method thereof, and morchella seasoning
CN105942297A (en) Sea cucumber powder and preparation method thereof
CN105124536A (en) Fragrant mushroom and beef paste and preparation method thereof
CN104664315B (en) A kind of preparation method of the seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking
CN106901230A (en) A kind of preparation method of drifting fragrance sauce mutton
CN107125703B (en) Health-care soy sauce and preparation method thereof
CN103976205A (en) Jelly for improving internal secretion and preparation method of jelly
CN104430699A (en) Pleurotus eryngii pumpkin health care bread making method
CN106036579A (en) Method for producing health-care fish noodles
CN104381933A (en) Pickled cucumbers with special flavor
CN105212111A (en) A kind of local flavor cucumber of instant bagged
CN104305063A (en) Processing method of Chinese yam and oyster mushroom nutritional and health powder
CN107173788A (en) A kind of medlar chilli sauce without any additive and preparation method thereof
CN106509648A (en) Flavored fermented soybeans and making method thereof
CN106213347A (en) A kind of manufacture method of sweet-smelling spiced turnips
CN105475989A (en) Preparation method of pleurotus eryngii composite nutrition powder
JP2009060915A (en) Beauty health food containing material derived from young barley leaves
CN105011224A (en) Golden grain braised trepang food formula
CN104430714A (en) Minced beef cake and making method thereof
CN105029438A (en) Spiced eyesight-improving beef paste making method

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant
CF01 Termination of patent right due to non-payment of annual fee
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20210112