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Preparation method of wheat soy sauce

A technology of soy sauce and wheat, applied in the field of soy sauce, can solve the problems of no effect and single seasoning, and achieve the effects of easy operation, disease prevention and simple process

Inactive Publication Date: 2015-05-13
施晶晶
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the soy sauce currently on the market is basically a single seasoning and has no other effects. If some health benefits are added to the soy sauce, it will be more popular

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Example 1: A method for preparing wheat soy sauce, the main components and proportions of the soy sauce are as follows, according to the mass parts, 30-40 parts of wheat, 10-15 parts of soybeans, 5-8 parts of Kuding, 3-10 parts of Imperata baicalensis, 1-3 parts of eggshells, 5-10% of potatoes, 70-90 parts of water.

[0010] As an improvement of the present invention, the soy sauce also includes 3-6 parts of tribute chrysanthemum.

[0011] As an improvement of the present invention, the soy sauce also includes 1-3 parts of garlic.

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PUM

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Abstract

The invention relates to a preparation method of wheat soy sauce. The soy sauce is characterized by comprising the following main components in parts by weight: 30-40 parts of wheat, 10-15 parts of soybeans, 5-8 parts of conyzae herba, 3-10 parts of lalang grass rhizome, 1-3 parts of eggshells, 5-10% of potatoes and 70-90 parts of water.

Description

technical field [0001] The invention relates to a soy sauce, in particular to a preparation method of wheat soy sauce. Background technique [0002] Soy sauce is a traditional Chinese condiment. A liquid condiment brewed from beans, wheat, and bran. The color is reddish brown, with a unique sauce aroma, delicious taste, and helps to stimulate appetite. But the soy sauce currently on the market is basically a single seasoning and has no other effects. If some health care effects are added to the soy sauce, it will be more popular. Contents of the invention [0003] The present invention aims at the technical problems existing in the prior art and provides a method for preparing wheat soy sauce. The method is simple and easy to operate, and the cost of the raw materials is low, which is convenient for large-scale popularization and application. [0004] In order to achieve the above object, the technical scheme of the present invention is as follows, a method for prepari...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
Inventor 施晶晶
Owner 施晶晶