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Dendrobium officinale raw and fresh soy sauce and preparation method thereof

A technology of Dendrobium officinale and soy sauce, applied in the field of condiments, can solve few problems, and achieve the effects of reducing human body damage, preventing and relieving diseases, and reducing morbidity.

Inactive Publication Date: 2015-10-07
GUANGXI JIANBAO SHIHU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are very few domestic materials and reports about making soy sauce with Dendrobium candidum

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Dendrobium officinale fresh soy sauce, including basic soy sauce and Chinese herbal medicine extract, the components of the Chinese herbal medicine extract are composed of the following parts by weight: 8 parts of Dendrobium candidum, 2 parts of raw land, 2 parts of Ophiopogon japonicus, 2 parts of Radix Paeoniae Alba, 2 parts of Poria cocos , 1.8 parts of fairy spleen, 1.5 parts of astragalus, 1.5 parts of sand ginseng, and 1 part of Anemarrhena.

[0033] The main raw materials for producing the basic soy sauce contain soybean, wheat, cucumber, taro and dry lotus root. Wherein, the weight ratio of the main raw materials is: 36 parts of soybean, 25 parts of wheat, 7 parts of cucumber, 6 parts of sweet potato and 8 parts of dry lotus root.

[0034] The Dendrobium candidum is a dry product of Dendrobium candidum, the moisture content of Dendrobium candidum is ≦10%, and the crude polysaccharide is ≧15%.

[0035] Wherein, a kind of preparation method of dendrobium officina...

Embodiment 2

[0040] Dendrobium officinale fresh soy sauce, including basic soy sauce and Chinese herbal medicine extract, the components of the Chinese herbal medicine extract are composed of the following parts by weight: 10 parts of Dendrobium candidum, 3 parts of raw land, 3 parts of Ophiopogon japonicus, 3 parts of Radix Paeoniae Alba, 3 parts of Poria cocos , 0.1 part of fairy spleen, 0.1 part of astragalus, 0.1 part of sand ginseng, and 0.1 part of Anemarrhena.

[0041] The main raw materials for producing the basic soy sauce contain soybean, wheat, cucumber, taro and dry lotus root. Wherein, the weight ratio of the main raw materials is: 50 parts of soybean, 30 parts of wheat, 5 parts of cucumber, 5 parts of sweet potato and 5 parts of dry lotus root.

[0042] The Dendrobium candidum is a dry product of Dendrobium candidum, the moisture content of Dendrobium candidum is ≦10%, and the crude polysaccharide is ≧15%.

[0043] Wherein, a kind of preparation method of dendrobium officinale...

Embodiment 3

[0048] Dendrobium candidum fresh soy sauce, including basic soy sauce and Chinese herbal medicine extract, the components of the Chinese herbal medicine extract are composed of the following parts by weight: 5 parts of Dendrobium candidum, 3 parts of raw land, 3 parts of Radix Ophiopogon japonicus, 3 parts of Radix Paeoniae Alba, 3 parts of Poria cocos , 2.5 parts of fairy spleen, 2.5 parts of astragalus, 2.5 parts of ginseng, and 2.5 parts of Anemarrhena.

[0049] The main raw materials for producing the basic soy sauce contain soybean, wheat, cucumber, taro and dry lotus root. Wherein, the weight ratio of the main raw materials is: 20 parts of soybean, 30 parts of wheat, 10 parts of cucumber, 10 parts of sweet potato and 10 parts of dry lotus root.

[0050] The Dendrobium candidum is a dry product of Dendrobium candidum, the moisture content of Dendrobium candidum is ≦10%, and the crude polysaccharide is ≧15%.

[0051] Wherein, a kind of preparation method of dendrobium off...

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Abstract

The present invention discloses a dendrobium officinale raw and fresh soy sauce and a preparation method thereof, which belongs to the technical filed of seasoning product. The dendrobium officinale raw and fresh soy sauce includes basic soy sauce and Chinese herb medicine extract, and the Chinese herb medicine extract is prepared from the following components in parts by weight: 5-10 parts of dendrobium officinale, 1-3 parts of rehmannia glutinosa, 1-3 parts of ophiopogon japonicus, 1-3 parts of cynanchum otophyllum, 1-3 parts of poria cocos, 0.1-2.5 parts of epimedium brevicornu, 0.1-2.5 parts of astragalus membranaceus, 0.1-2.5 parts of adenophora stricta, and 0.1-2.5 parts of anemarrhena asphodeloides. The prepared soy sauce is not only rich in nutrition, has mellow mouthfeel and delicious taste, and can lower blood fat, lower human body cholesterol, reduce the incidence of cardiovascular disease, and prevent cancer after the dendrobium officinale raw and fresh soy sauce is taken for a long time, reduce free radical damage to human body, improve effectiveness of human immune system, and thus has the efficacies of enhancing nutrition and preventing and relieving diseases.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a dendrobium officinale fresh soy sauce and a preparation method thereof. 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. Most of the soy sauces on the market are just simple condiments for tableware, and have limited health effects. In order to improve the quality and flavor of soy sauce, a large number of special flavored soy sauces have appeared in China, such as steamed fish soy sauce and seafood soy sauce. , straw mushroom soy sauce, sashimi soy sauce, iron-fortified soy sauc...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/30A23L27/50
CPCA23V2002/00A23V2200/3262A23V2200/326A23V2200/308A23V2200/324A23V2200/30
Inventor 何忠海何雄鹏
Owner GUANGXI JIANBAO SHIHU
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