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Bullfrog and Thlaspi arvense healthcare soybean sauce

A technology of health care soy sauce and bullfrog, which is applied in the field of nutrition and health care soy sauce, to achieve the effect of rosy color, easy realization and unique fragrance

Inactive Publication Date: 2015-12-23
ANHUI LIANZHE JADE & BAMBOO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, bullfrog, scorpion, chestnut, wolfberry, sealwort, yellow quail and snakeroot are used as health raw materials to make health soy sauce, and there are no reports or products on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1, a kind of health-care soy sauce of bullfrog scorpion, adopts the following steps to make:

[0032] A. Raw material pretreatment:

[0033] a. Shell the mature chestnuts, then pulverize them with a pulverizer, add wheat flour with 40% of the weight of the chestnuts after shelling, and appropriate amount of water, stir them evenly, steam them with steaming equipment for 3 hours, then spread them out to cool to room temperature, and make them Ripe chestnut puree;

[0034] b. Select fresh bullfrogs, remove their viscera, clean them, then use a meat grinder to grind them into meat paste, add 60% of the bullfrog’s weight of wheat flour and an appropriate amount of water, stir them evenly, steam them with steaming equipment for 2 hours, and then spread them out to cool down to At room temperature, the cooked bullfrog mud is prepared;

[0035] c. Take the whole herb of fresh scorpion, clean it, cut it into 2-3 cm long pieces with a lawn cutter, put it in a stainl...

Embodiment 2

[0044] Embodiment 2, a kind of health-care soy sauce of bullfrog scorpion, adopts the following steps to make:

[0045] A. Raw material pretreatment:

[0046] a. Shell the mature chestnuts, then pulverize them with a pulverizer, add wheat flour with 45% weight of the chestnuts after shelling, and appropriate amount of water, stir evenly, steam with steaming equipment for 2.5 hours, then spread to air and cool down to room temperature, and make Ripe chestnut puree;

[0047] b. Select fresh bullfrogs, remove their viscera, clean them, and then use a meat grinder to grind them into meat paste. Add wheat flour 55% of the weight of the bullfrogs and an appropriate amount of water. After stirring evenly, steam them with steaming equipment for 2.5 hours, then spread them out to cool down to At room temperature, the cooked bullfrog mud is prepared;

[0048] c. Take the whole herb of fresh scorpion, clean it, cut it into 2-3 cm long fragments with a lawn cutter, put it in a stainless...

Embodiment 3

[0059] Embodiment 3, a kind of health-care soy sauce of bullfrog scorpion, adopts the following steps to make:

[0060] A. Raw material pretreatment:

[0061] a. Shell the mature chestnuts, then pulverize them with a pulverizer, add wheat flour with 55% of the weight of the chestnuts after shelling, and appropriate amount of water, stir evenly, steam with steaming equipment for 2.5 hours, then spread to air and cool down to room temperature, and make Ripe chestnut puree;

[0062] b. Select fresh bullfrogs, remove their viscera, clean them, and then use a meat grinder to grind them into meat paste. Add wheat flour 55% of the weight of the bullfrogs and an appropriate amount of water. After stirring evenly, steam them with steaming equipment for 2.5 hours, then spread them out to cool down to At room temperature, the cooked bullfrog mud is prepared;

[0063] c. Take the whole herb of fresh scorpion, clean it, cut it into 2-3 cm long pieces with a lawn cutter, put it in a stain...

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PUM

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Abstract

The invention discloses a bullfrog and Thlaspi arvense healthcare soybean sauce. The healthcare soybean sauce is prepared by using bullfrog, Thlaspi arvense, Chinese chestnut, crystal pearl, Youngia Japonica and snakeroot as healthcare raw materials and adding traditional raw materials for making soybean sauce; the high animal protein characteristic of the bullfrog is fully utilized, the raw material Thlaspi arvense is jointly hydrolyzed through multiple enzymes, the healthcare components thereof can be effectively blended in the soybean sauce, and the intrinsic bitter taste of the raw material is removed. The finished product has no change of the taste of the original soybean sauce, is smooth and rosy in color, is rich in sauce fragrance, is unique in flavor and is pure in fresh taste. The bullfrog and Thlaspi arvense healthcare soybean sauce has efficacies of clearing liver, improving eyesight and tonifying yin and qi. The bullfrog and Thlaspi arvense healthcare soybean sauce has a remarkable effect of relieving dry eyes and blurred vision caused by long-time use of computers and excessive eye use. The process is simple and easy to realize.

Description

technical field [0001] The invention relates to a method for making soy sauce, specifically, selecting bullfrogs, scorpions, chestnuts and the like with health-care ingredients, adding wheat flour and soybean meal to prepare a nutritional and health-care soy sauce. Background technique [0002] Bullfrog, a frog in the family Ranidae, is a solitary aquatic frog. It is named for its loud and sonorous cry that resembles a bull, hence the name bullfrog. It is the largest frog in North America. The bullfrog has a green or brown body, a white to pale yellow abdomen, and black stripes on the limbs. It is about 20 centimeters (8 inches) long, with hind limbs up to 25 centimeters (10 inches). Adults weigh more than 0.5 kg (1 lb). The nutritional value of bullfrogs is very rich and delicious. Every 100 grams of frog meat contains 19.9 grams of protein and 0.3 grams of fat. It is a nutritious food with high protein, low fat and low cholesterol, and is very popular among people. [...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/30
CPCA23V2002/00A23V2200/30
Inventor 王茂庭许可
Owner ANHUI LIANZHE JADE & BAMBOO CO LTD
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