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A health-care soy sauce and ginseng technology, applied in the field of soy sauce, can solve the problems of single function, single nutritional component, and no health care effect, and achieve the effects of rich nutrition, improved energy metabolism, and increased blood supply to the brain
Inactive Publication Date: 2011-01-05
庄海洋
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Problems solved by technology
At present, there are many kinds of soy sauce in the market, but most of them only play the role of seasoning with meals. The main nutrients are amino acids and sugars. The nutritional ingredients are relatively single, and the functions are single, and they do not have any health care effects.
Method used
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Embodiment
[0018] 36 kg of buckwheat, 29 kg of peanut cake, 5 kg of black sesame, 29 kg of wheat bran, and 1 kg of ginseng.
[0019] 1. Raw material processing: Take 36 kg of buckwheat, 29 kg of peanut cake, and 5 kg of black sesame, crush them separately, mix them with 29 kg of wheat bran, add 200 kg of water to infiltrate, and the time is 0.5 hours;
[0020] 2. Steaming: Put the soaked raw materials in a steamer and steam, the pressure is 0.4MPa, and the time is 30 minutes, and the raw materials are steamed thoroughly;
[0021] 3. Inoculation: the clinker is quickly cooled to 45°C, and 0.3-0.4% of the seed koji of the Aspergillus oryzae strain is purely expanded cultured, and mixed thoroughly;
[0022] 4. Koji making: The inoculated koji material is fed into the koji tank, first intermittently ventilated, and then continuously ventilated. The temperature of koji making is controlled at 32°C during the spore germination stage, and the temperature during the mycelial growth stage is controlled no...
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Abstract
The invention discloses a buckwheat ginseng nutritive health-care soy sauce, which comprises following needed raw materials: buckwheat, peanut cake, semen sesami nigrum, wheat bran and ginseng. The buckwheat ginseng nutritive health-care soy sauce is prepared by a method comprising the following steps of raw material processing, cooking, air drying, vaccinating, starter propagation, fermenting, leach splash lubrication, seasoning, disinfecting and packaging. The product of the invention has thick juice, bright color, moderate salinity, rich nutrition, is natural, fresh and fragrant, integrates the nutritive components of the raw materials into a whole, has the efficacies of tonifying spleen and stomach and regulating vital energy, tonifying spleen and appetizing, promoting digestion and relieving stasis, reinforcing vital energy, benefiting the lung and promoting production of the body fluid and tranquilizing the mind and the like, can treat spleen Qi deficiency, lung Qi deficiency, body fluid consumption and injury and diabetes, has obvious improved function on the diseases, such as heart-blood stagnation, palpitation, insomnia and amnesia and the like, can enhance the immunocompetence of human body, expand blood vessels, regulate blood pressure, increase brain blood and oxygen supply, improve energy metabolism and defer human caducity after being taken for long time.
Description
Technical field [0001] The invention relates to a soy sauce, particularly a buckwheat and ginseng nutritious and health-care soy sauce, which belongs to the category of edible seasonings. Background technique [0002] Soy sauce is a traditional Chinese condiment. It is popular with the public for its attractive color, rich sauce and delicious taste, which promotes appetite. The earliest use of the name "soy sauce" in Chinese history was in the Song Dynasty. In Lin Hong's "Shanjiaqing Offering", there is a description of "the tender leek leaves are mixed with ginger, soy sauce, and drip vinegar". At present, there are many kinds of soy sauce on the market, but most of them only serve as a seasoning for meals. The main nutrients are amino acids and sugars. The nutritional ingredients are relatively simple, the function is single, and it does not have any health care effects. [0003] Buckwheat has a high protein content and a reasonable ratio of multiple amino acids. It is known as ...
Claims
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Application Information
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