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Taro soy

A technology of taro and soy sauce, applied in the field of condiments, can solve the problems of single nutrition and taste, and achieve the effects of rich nutrition, good taste and improved nutritional value

Inactive Publication Date: 2012-02-08
徐培国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As one of the traditional condiments in our country, soy sauce is indispensable in life, but its nutrition and taste are relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 40 parts of taro, 15 parts of peanut cake, 5 parts of wheat and 15 parts of bran.

[0019] A kind of taro soy sauce its preparation method is:

[0020] (1) Select firm taro with no spots, peel off the skin, clean it, put it in a container and cook for 20 minutes;

[0021] (2) Pulverize the peanut cake, bran, fried wheat and boiled taro with a pulverizer;

[0022] (3) Soak the mixed raw materials in drinking water for 30-60 minutes, the ratio of raw materials to water is 1:1;

[0023] (4) The raw materials after moistening are steamed, cooled, inoculated, fermented, leached, sterilized and filled according to the prior art.

Embodiment 2

[0025] 60 parts of taro, 30 parts of peanut cake, 20 parts of wheat and 30 parts of bran.

[0026] A kind of taro soy sauce its preparation method is:

[0027] (1) Select firm taro with no spots, peel off the skin, clean it, put it in a container and cook for 20 minutes;

[0028] (2) Pulverize the peanut cake, bran, fried wheat and boiled taro with a pulverizer;

[0029] (3) Soak the mixed raw materials in drinking water for 30-60 minutes, the ratio of raw materials to water is 1:1;

[0030] (4) The raw materials after moistening are steamed, cooled, inoculated, fermented, leached, sterilized and filled according to the prior art.

Embodiment 3

[0032] 50 parts of taro, 22 parts of peanut cake, 13 parts of wheat and 22 parts of bran.

[0033] A kind of taro soy sauce its preparation method is:

[0034] (1) Select firm taro with no spots, peel off the skin, clean it, put it in a container and cook for 20 minutes;

[0035] (2) Pulverize the peanut cake, bran, fried wheat and boiled taro with a pulverizer;

[0036] (3) Soak the mixed raw materials in drinking water for 30-60 minutes, the ratio of raw materials to water is 1:1;

[0037] (4) The raw materials after moistening are steamed, cooled, inoculated, fermented, leached, sterilized and filled according to the prior art.

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PUM

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Abstract

The invention relates to a taro soy. The taro soy is mainly produced from the following raw materials: taro, peanut cake, wheat, and wheat bran. The raw materials of the taro soy comprise taro, so the nutritional value of the soy is improved; the taro contains a large amount of proteins, vitamins, and various mineral matters, and the fluorine content in taro is high, so taro which has the efficacies of appetite stimulation and body fluid supplement, and energy invigoration and kidney nourishment and has effects of decayed tooth prevention and tooth protection is suitable for general humans to eat, and is especially suitable for people with weak bodies to eat.

Description

technical field [0001] The product relates to the technical field of condiments, in particular to taro soy sauce. Background technique [0002] Traditional Chinese medicine believes that taro has the effects of appetizing and promoting body fluid, anti-inflammatory and analgesic, nourishing qi and kidney, and can cure stomach pain, dysentery, and chronic nephritis. According to nutritional analysis, taro contains protein, sugar, dietary fiber, vitamin B group, potassium, calcium, zinc, etc., among which dietary fiber, potassium and fluorine are the most abundant. Taro is also rich in mucus saponin and a variety of trace elements, which can help the body correct physiological abnormalities caused by the lack of trace elements, and at the same time can increase appetite and help digestion. Taro is an alkaline food, which can neutralize the acidic substances accumulated in the body, adjust the acid-base balance of the human body, produce beauty and beauty, and black hair. It c...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
Inventor 徐培国
Owner 徐培国
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