Nutritional soy sauce and preparation method of nutritional soy sauce

A technology of nutrition and soy sauce, which is applied in the direction of food preparation, the function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of lack of nutritional value, lack of health care functions, etc., to achieve rich nutrition, improve immunity, and delicious taste Effect

Active Publication Date: 2014-09-10
广东风行三和食品有限公司
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AI-Extracted Technical Summary

Problems solved by technology

But at present, the soy sauce that everyone eats is mainly seasonin...
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Method used

A kind of nutritious soy sauce of above embodiment is to adopt traditional soybean to add new-style highland barley flour to brew, wherein added the Chinese medicinal material rich in a...
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Abstract

The invention relates to a nutritional soy sauce and a preparation method of the nutritional soy sauce, belonging to the technical field of seasoning. The nutritional soy sauce is characterized by being prepared from the following raw materials in parts by weight: 30-40 parts of soybeans, 15-25 parts of highland barley powder, 10-14 parts of sea buckthorn fruit, 3-5 parts of semen plantaginis, 4-8 parts of apricot kernels, 3-7 parts of betel nut, 2-4 parts of rehmannia glutinosa, 3-5 parts of longan, 4-7 parts of fragrant solomonseal rhizome, 2-5 parts of rehmannia glutinosa libosch and 5-9 parts of medlar. The nutritional soy sauce is prepared by feeding the traditional soybeans into the novel highland barley powder and brewing; the traditional Chinese medicines, such as the sea buckthorn fruit, which are rich in multiple vitamins are fed into the nutritional soy sauce, so that the nutritional soy sauce not only is delicious in taste, but also is rich in nutrition; after the nutritional soy sauce is eaten by a user, the immunity and the metabolism of the user are improved.

Application Domain

Natural extract food ingredientsFood ingredient functions +1

Technology Topic

NutritionHippophae fructus +10

Examples

  • Experimental program(3)

Example Embodiment

[0015] Example 1
[0016] The nutritious soy sauce of this embodiment is made from the following raw materials in parts by weight: 30 parts of soybeans, 15 parts of highland barley powder, 10 parts of sea buckthorn fruit, 3 parts of plantain, 4 parts of almonds, 3 parts of betel nut, and cooked ground 2 parts, 3 parts of longan, 4 parts of Polygonatum odoratum, 2 parts of Habitat, 5 parts of Lycium barbarum, 2 parts of Mulberry Leaf, 3 parts of Vinegrass, 5 parts of Raspberry, 3 parts of Cornus, 3 parts of Artemisia annua, 2 parts of Tongcao , 2 parts of silkworm excrement, 2 parts of Acanthopanax senticosus skin, 6 parts of guava, 18 parts of salt water, 10 parts of monosodium glutamate, 50 parts of water.

Example Embodiment

[0017] Example 2
[0018] The nutritional soy sauce of this embodiment is made of the following raw materials in parts by weight: 40 parts of soybeans, 25 parts of highland barley powder, 14 parts of sea-buckthorn fruit, 5 parts of plantain, 8 parts of almonds, 7 parts of betel nut, and cooked ground 4 parts, 5 parts of Longan, 7 parts of Polygonatum odoratum, 5 parts of Habitat, 9 parts of Lycium barbarum, 4 parts of Mulberry Leaf, 6 parts of Vinegrass, 7 parts of Raspberry, 5 parts of Cornus, 5 parts of Artemisia annua, 4 parts of Tongcao , 4 servings of silkworm excrement, 4 servings of acanthopanax peel, 9 servings of guava, 25 servings of salt water, 15 servings of monosodium glutamate, and 80 servings of water.

Example Embodiment

[0019] Example 3
[0020] The nutritious soy sauce of this embodiment is made of the following raw materials with an optimal ratio by weight: 40 parts of soybeans, 20 parts of highland barley powder, 12 parts of sea buckthorn fruit, 4 parts of plantain, 6 parts of almond, and 5 parts of betel nut , Rehmannia 3 parts, Longan 4 parts, Polygonatum odoratum 6 parts, Raw land 3 parts, Lycium barbarum 6 parts, Mulberry leaves 3 parts, Vinegrass 5 parts, Raspberries 6 parts, Cornus 4 parts, Artemisia annua 4 parts, Tongcao 3 parts, 3 parts of silkworm excrement, 3 parts of Acanthopanax senticosus skin, 7 parts of guava, 20 parts of salt water, 12 parts of monosodium glutamate, 65 parts of water.
[0021] The manufacturing method of nutritious soy sauce in the above embodiment includes the following steps:
[0022] (1) Soak the soybeans in clean water for 5-7 hours, then put them in the steamer and steam for 1.5-2 hours;
[0023] (2) Stir the soybeans out of the pot with highland barley flour, cool to 35-40℃, put them in an indoor bamboo dish for 2-3 days, and put them in a ventilated room for another 6-7 days to form a koji;
[0024] (3) Add the koji of step (2) to salt water, put it in a jar and expose it for 5-6 months, and stir it 2-3 times a week to make bean paste;
[0025] (4) Dry the seabuckthorn fruit, mix in plantain, almond, betel nut, rehmannia, longan, polygonatum odoratum, raw rehmannia, medlar, mulberry leaf, vine vine, raspberry, cornus, artemisia annua, tongcao, silkworm Add sand, acanthopanax peel, and guava, add water to boil, then simmer for 2-3 hours, then cool the liquid for 3-5 days and filter to obtain the filtrate;
[0026] (5) Mix step (3) soybean paste with step (4) filtrate, add salt water to soak for 1 day, then squeeze out the head oil, then add the pressed head residue to the saline water to squeeze out the second oil again, combine the head oil with the second oil Mix the oil and heat, then add monosodium glutamate.
[0027] The nutritious soy sauce of the above embodiment is brewed by adding traditional soybeans and new highland barley powder, and adding sea-buckthorn fruit and other Chinese medicinal materials rich in vitamins. It not only tastes delicious, but also has rich nutrition and can be eaten The person enhances immunity and improves metabolism.
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Description & Claims & Application Information

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