The invention discloses a preparation method of Piteguo Daqu vinegar. The method comprises steps as follows: raw Daqu is prepared from Piteguo, peas and highland barley in the mass ratio of 5:3:2 to be used as a starter culture, the Piteguo, the highland barley and corn are mixed in the mass ratio of 100:20:20 to be used as a raw material, liquid-state fermentation is performed at the room temperature for 20 days, then solid fermentation is performed for 40 days, aging treatment is performed for six months, the whole production cycle is eight months, and the Piteguo Daqu vinegar is obtained. The vinegar is a high-grade sourness seasoning which is outstanding in fruit aroma, mellow in taste, original in taste and flavor and free of any food additive.

Preparation method of Piteguo Daqu vinegar

The invention discloses light soy sauce, prepared from the following raw materials in parts by weight: 60 parts of soybeans, 25 parts of wheat, 0.1 part of stock culture, 150 parts of salt solution, 3 parts of dendrobe extracting solution, 6 parts of walnut extracting solution and 4 parts of radix pseudostellariae extraction solution. The stock culture is mixture of aspergillus oryzae, aspergillus niger and beer yeast, and the weight ratio of the aspergillus oryzae to the aspergillus niger to the beer yeast is equal to 1.5: 1: 1. The Baume degrees of the salt solution are 15 degrees Be. The light soy sauce has the effects of replenishing qi to invigorate the spleen, nourishing the spleen and stomach, promoting production of body fluid and nourishing the lung as well as nourishing yin and clearing heat, and is rich in nutrition, sweet in taste and delicious.

Light soy sauce

A brewing method of bunge auriculate root and black bean light soy sauce comprises the following steps: 1, proportioning and preprocessing raw materials: taking bunge auriculate root and sweet osmanthus according to a mass ratio of 4:1, crushing bunge auriculate root and sweet osmanthus, uniformly mixing the crushed bunge auriculate root with the crushed sweet osmanthus, adding water, boiling the obtained mixture and water to prepare a bunge auriculate root and sweet osmanthus solution, taking black beans and wheat according to a mass ratio of 2:1, crushing the black beans and wheat, and mixing the crushed black beans and the crushed wheat to prepare a black bean and wheat raw material; 2, preparing koji: adding the black bean and wheat raw material prepared in step 1 to the bunge auriculate root and sweet osmanthus solution prepared in the step 1, controlling the water content of the obtained solution to be 50-55%, allowing the solution to stand for 10h, heating the obtained solution with steam for 30min, discharging the heated solution, cooling the discharged solution to 30DEG C, adding sauce's seed culture with the mass proportion of 045%, and uniformly stirring and culturing the obtained mixture for 50h to prepare the soy sauce koji; 3, fermenting; and 4, squeezing, and clarifying The light soy sauce produced in the invention has mellow fragrance, and combines the medicinal functions of bunge auriculate root and sweet osmanthus

Brewing method of bunge auriculate root and black bean light soy sauce

The invention discloses a rhubarb aged vinegar and a preparation method thereof. The method comprises the following steps: (1) soaking rhubarb powder, boiling, cooling to 38-40 DEG C, adding a rhubarb yeast, uniformly mixing, and fermenting for 4.5-5 days to obtain a rhubarb thin mash; (2) adding water into rhubarb, wheat bran and soaked and boiled pea flour and yellow corn flour, uniformly mixing, adding the rhubarb yeast, uniformly mixing, and performing sealed fermentation for 4.5-5 days to obtain a starchy material thin mash; (3) putting a mixture of the rhubarb thin mash, the starchy material thin mash and wheat bran into a vat, performing sealed fermentation in the vat for 18-20 days to obtain a semi-ripe paste, putting the semi-ripe paste into an afterripening tank, compacting, and performing afterripening for 30 days or above to obtain a thick mash; (4) uniformly mixing the thick mash and 1% (mass concentration) salt solution in the vat, sealing the vat, and performing outdoor insolation for 10 months or above to obtain a mash-paste mixture; and (5) putting the mash-paste mixture in a spray leaching tank, and separating to obtain the rhubarb aged vinegar. The rhubarb aged vinegar disclosed by the invention has prominent fragrance and rich and coordinated taste.

Rhubarb aged vinegar and preparation method thereof

The invention discloses health light soy sauce. The health light soy sauce is prepared from the following raw materials in parts by weight: 50 parts of soybeans, 20 parts of wheat, 0.2 part of mother strains, 200 parts of a saline solution, 5 parts of a burdock extracting solution, 2 parts of a guava extracting solution, 5 parts of an emblic leafflower fruit pulp extracting solution, 1 part of a lucid ganoderma extracting solution and 1 part of a tall gastrodia tuber extracting solution, wherein the mother strains are of a mixture of aspergillus oryzae, aspergillus niger and beer yeast at a weight ratio of 1.5 to 1 to 1; and the Baume degree of the saline solution is 15 Baume degrees. The invention further discloses a preparation method of the health light soy sauce. The health light soy sauce has the effects of nourishing and strengthening, helping to digest and tonifying spleen and is particularly suitable for people with diabetes to eat.

Health light soy sauce and preparation method thereof

The invention discloses a brewing method of polygonum multiflorum light soy sauce. The brewing method comprises the steps: adopting polygonum multiflorum which has been prepared from liquorice as the material of light soy sauce; cultivating by aspergillus oryzae, aspergillus niger and beer yeast; co-fermenting naturally, wherein the fermentation period is 180 days; and squeezing and separating, depositing, sterilizing and packaging, thus obtaining finished product. The finished product is thick, rufous and sweet, and has outstanding butter flavor and little bitter taste; the polygonum multiflorum comprises the following main effective components: polygonum multiflorum and anthraquinone, soluble saltless solid, total nitrogen and amino acid nitrogen, wherein the polygonum multiflorum and anthraquinone content is not less than 10mg/100mL; the soluble saltless solid content is not less than 18g/100mL; the total nitrogen content is not less than 1.6g/100mL; the amino acid nitrogen content is not less than 0.8g/100mL; and the essential nutrient exceeds a national standard GB/T18186-2000 for brewing soy sauce. 1Kg of polygonum multiflorum can produce 12Kg of high-grade light soy sauce. The product is unique in flavor, good in appearance and rich in nutrients, and also has the effects on beautify, resisting diseases, protecting liver and strengthening heart. The production cost is low, being ** yuan/Kg. The brewing method is complex in principle, but is simple to operate, normative and small in device investment.

Zhang Bao'an

Papers

Brewing method of polygonum multiflorum light soy sauce

Brewing method of mature radix rehmanniae preparata vinegar