Dendrobium officinale health-care soybean sauce

Abstract

The invention discloses dendrobium officinale health-care soybean sauce and belongs to the technical field of seasoning. The sauce comprises 85%-90% of basic sauce and 10%-20% of Chinese herbal medicine extracting solution, and the total percentage is 100%. The Chinese herbal medicine extracting solution comprises, by weight, the components of 10-15 parts of Dendrobium officinale, 5-12 parts of honey-fried licorice roots, 5-10 parts of fried radix codonopsis, 5-12 parts of smoked plum, 6-10 parts of phellodendri, 6-10 parts of sichuan coptis roots, 5-10 parts of radix bupleuri, 4-9 parts of cassia twigs, 3-7 parts of malt, 5-8 parts of rice sprouts, 4-9 parts of scorched hawthorn fruit, 3-8 parts of fried spina date seeds and 5-10 parts of lilies. The sauce is rich in nutrition, mellow in taste and delicious in flavor, the appetite is increased during cooking, by long-term eating, blood fat can be lowered, human body cholesterin can be lowered, the morbidity of cardiovascular diseases is lowered, cancer prevention can be achieved, damage to a human body from free radicals is lowered, human body immunity effect is improved, and the effect of nutrition enhancing and disease prevention and relieving is achieved.

Description

technical field [0001] The present invention relates to the technical field of condiments, in particular to a Dendrobium candidum health-care soy sauce. Background technique [0002] Traditional brewed soy sauce is a liquid condiment with special color, aroma and taste produced from raw materials such as soybeans and wheat through pretreatment of raw materials, koji making, fermentation, leaching and oiling, and heating preparation. The main nutrients include amino acids, Soluble protein, vitamins, raw sugar and various trace elements and organic acids have certain nutritional and health effects. [0003] Most of the soy sauce on the market is just a simple condiment for the table, which has limited health effects. With the progress of society and the increasing material requirements of consumers, consumers have higher and higher requirements for soy sauce seasoning; However, the soy sauce currently on the market basically meets the basic requirements of color matching and ...

AI Technical Summary

Problems solved by technology

[0003] Most of the soy sauce on the market is just a simple condiment for the table, which has limited health effects. With the progress of society and the increasing material requirements of consumers, consumers have higher and higher requirements for soy sauce seasoning; However, the soy sauce currently on the market basically meets the basic requirements of color matching and seasoning, and has no effect on preventing, slowing down diseases, and strengthening the body; due to the pace of life of modern people and many bad eating habits, more and more modern people The occurrence of diseases, such as hypertension, hyperglycemia, and hyperlipidemia are collectively referred to as "three highs". Hardening, coronary heart disease, etc., often accompanied by headache, insomnia, memory loss, etc., which seriously affect daily life

[0004] At present, there are few domestic materials and reports about making soy sauce with Dendrobium candidum