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Composited seasoning soy sauce

A technology for seasoning soy sauce and garlic oil, applied in application, food preparation, food science and other directions, can solve problems such as poor health and heavy taste, and achieve the effect of good health and good taste

Inactive Publication Date: 2013-08-07
江苏紫石化工科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing compound soy sauce has a strong taste and is not good for the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A compound seasoning soy sauce, which consists of the following components in parts by weight: 0.34 parts of aspartame, 1 part of cod liver oil, 3 parts of glutamic acid, 7 parts of pepper powder, 4.4 parts of ginger juice, 0.33 parts of garlic oil, red pepper 1 copy,

[0011] The invention discloses a method for making compound seasoning soy sauce, which comprises mixing and pulverizing solid substances in the above components, adding liquid substances in sequence, reacting at 110-130° C. for 20-30 minutes, and then vacuum sterilizing.

Embodiment 2

[0013] A compound seasoning soy sauce is composed of the following components in parts by weight: 0.5 parts of aspartame, 2 parts of cod liver oil, 3.5 parts of glutamic acid, 7.2 parts of pepper powder, 4.7 parts of ginger juice, 0.5 parts of garlic oil, red pepper 2 servings.

[0014] The invention discloses a method for making compound seasoning soy sauce, which comprises mixing and pulverizing solid substances in the above components, adding liquid substances in sequence, reacting at 110-130° C. for 20-30 minutes, and then vacuum sterilizing.

Embodiment 3

[0016] A compound seasoning soy sauce is composed of the following components in parts by weight: 0.72 parts of aspartame, 4 parts of cod liver oil, 4 parts of glutamic acid, 7.5 parts of pepper powder, 4.8 parts of ginger juice, 0.68 parts of garlic oil, red pepper 4 parts,

[0017] The invention discloses a method for making compound seasoning soy sauce, which comprises mixing and pulverizing solid substances in the above components, adding liquid substances in sequence, reacting at 110-130° C. for 20-30 minutes, and then vacuum sterilizing.

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PUM

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Abstract

The invention discloses a composited seasoning soy sauce. The composited seasoning soy sauce is prepared from the following components in parts by weight: 0.34-0.72 part of aspartame, 1-4 parts of cod-liver oil, 3-4 parts of glutamic acid, 7-7.5 parts of paprika powder, 4.4-4.8 parts of ginger juice, 0.33-0.68 part of garlic oil and 1-4 parts of red peppers. The composited seasoning soy sauce has a good taste and is good for human bodies.

Description

technical field [0001] The invention relates to a compound seasoning soy sauce. Background technique [0002] Existing compound soy sauce has a heavy taste and is not good for health. Contents of the invention [0003] Purpose of the invention: the present invention provides a kind of compound seasoning soy sauce in order to solve the deficiencies in the prior art. [0004] Technical solution: a compound seasoning soy sauce, which is composed of the following components in parts by weight: 0.34-0.72 parts of aspartame, 1-4 parts of cod liver oil, 3-4 parts of glutamic acid, pepper powder 7-7.5 parts, ginger juice 4.4-4.8 parts, garlic oil 0.33-0.68 parts, red pepper 1-4 parts, [0005] Preferably, the compound seasoning soy sauce is composed of the following components in parts by weight: 0.5 parts of aspartame, 2 parts of cod liver oil, 3.5 parts of glutamic acid, 7.2 parts of pepper powder, 4.7 parts of ginger juice, and 0.5 parts of garlic oil , 2 parts of red pepper...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
Inventor 袁伯才
Owner 江苏紫石化工科技有限公司
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