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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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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 flou...

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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.

Description

technical field [0001] The invention relates to a nutritious soy sauce and a preparation method thereof, belonging to the technical field of condiments. Background technique [0002] Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, wheat, and salt through processes such as oil refining and fermentation. The composition of soy sauce is more complicated, except the composition of salt, also has the composition such as various amino acid, carbohydrate, organic acid, pigment and spices. It is mainly salty, but also has umami and fragrance. It can increase and improve the taste of dishes, and can also add or change the color of dishes. The working people of the Han nationality in China have mastered the brewing process thousands of years ago. There are generally two types of soy sauce, dark soy sauce and light soy sauce: light soy sauce is saltier and used to enhance freshness; dark soy sauce is lighter and used to enhance color. But the soy sauce that...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/30A23L27/50
CPCA23L27/50A23L33/105A23V2002/00A23V2200/324A23V2200/30A23V2250/21
Inventor 彭尚元
Owner 广东风行三和食品有限公司
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