Dendrobium candidum health-preserving soy sauce

Abstract

The invention discloses a dendrobium candidum health-preserving soy sauce, and belongs to the technical field of condiments. The soy sauce disclosed by the invention comprises 85-90% of a basic soy sauce and 10-20% of a Chinese herbal medicine extracting solution, wherein the total percentage is 100%; the Chinese herbal medicine extracting solution comprises the following components in parts by weight: 10-17 parts of dendrobium candidum, 10-15 parts of deep-fried bighead atractylodes rhizomes, 6-10 parts of tree peony bark, 9-14 parts of Chinese yam, 8-12 parts of medicated leaven, 5-10 parts of wrinkled gianthyssop herb, 5-10 parts of fortune eupatorium herb, 5-12 parts of lotus seeds, 6-10 parts of white mulberry root bark, 4-9 parts of platycodon roots and 7-9 parts of heartleaf houttuynia herb. The soy sauce disclosed by the invention is rich in nutrition, mellow in mouth feel and delicious in taste; when the soy sauce is cooked, the appetite of people is improved, and after people eat the soy sauce for a long term, the soy sauce can have the efficacies of reducing blood lipid, reducing the cholesterol of a human body, reducing the attack rate of cardiovascular diseases, preventing cancers, reducing damage of free radicals to the human body, and improving the immunity of the human body so as to achieve the efficacies of enhancing nutrition, and preventing and relieving diseases.

Description

technical field [0001] The present invention relates to the technical field of condiments, in particular to a dendrobium candidum health-preserving 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 matchin...

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