Dental Articulator,Articulating Paper,Dental Articulating Paper Dental Equipment Co., Ltd. , http://www.sofine-dental.com
There are three methods for the production of soy sauce: fermentation, brewing and biochemical methods. Biochemical production of mushroom sauce is to first hydrolyze the protein in the mushroom (mushroom foot) and then prepare it into soy sauce. This method not only has the advantages of rapidity of the preparation method, simple process and equipment, easy availability of materials, and low cost, but also has the characteristics of bright and fresh oil of fermented soy sauce, clear mellowness, and high nitrogen content of soy sauce. This is because mushrooms are mainly free amino acids in the killing water, and they are less in content. Mushrooms, by acid hydrolysis, release more amino acids from the protein. The techniques are as follows: (1) Preparation of Mushroom Hydrolysate 100 g of washed mushrooms are weighed and placed in boiling water for 1 minute with 0.1% citric acid and 2% salt. Take mushrooms that have been killed, filtered with two layers of gauze, cut into pieces, and grind into pulp. It was then placed in a hydrolysis tank and hydrolyzed with 70 ml of 30% hydrochloric acid for 3 hours. After hydrolysis, it was once filtered through filter paper to obtain a protein hydrolyzate of the mushroom. (b) Preparation of soy sauce Mushroom protein hydrolyzate was adjusted to pH 7 with 30% sodium hydroxide, and then the hydrolyzate was made up to 500 ml with mushroom killing water and boiled with a seasoning bag for 5 minutes. The seasoning ratio in the seasoning bag is cinnamon 1.2g, ginger 2.5g, pepper 0.5g, shrimp 0.5g, aniseed 0.6g, garlic 1g. Then seasoned, add 5g of brown sugar and 0.5g of MSG. Then, coloring, adding food coloring (pulp color) 10g, mixing evenly, adding salt 30g, using Baume meter to salinity 16-18 degrees. Finally add 0.2g of citric acid and adjust the pH of soy sauce to 5-6. (Chengcheng)