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Soybean sauce with stomach invigorating and digestion promoting functions and preparing method thereof

A technology of invigorating stomach and eliminating food and soy sauce, which is applied in the field of condiments, can solve problems such as single taste, complicated preparation process, and lack of nutrition, and achieve the effects of simple processing, shortening fermentation time, and avoiding the loss of nutrients

Inactive Publication Date: 2016-04-06
李新福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional soy sauce has the problems of complex preparation process, single taste and lack of nutrition

Method used

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  • Soybean sauce with stomach invigorating and digestion promoting functions and preparing method thereof
  • Soybean sauce with stomach invigorating and digestion promoting functions and preparing method thereof
  • Soybean sauce with stomach invigorating and digestion promoting functions and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A soy sauce with the function of invigorating the stomach and eliminating food, comprising the following raw materials in parts by weight: 40 parts of soybeans, 20 parts of flour, 20 parts of wheat, 10 parts of buckwheat, 1 part of pumpkin, 2 parts of hawthorn, 2 parts of wolfberry, 1 part of ginger, 1 part of sword bean, 2 parts of bean sprouts, 2 parts of water bamboo, 2 parts of loofah, 2 parts of onion, 2 parts of orange peel, 2 parts of poria cocos, 2 parts of honeysuckle, 2 parts of lily, 2 parts of Schisandra, 2 parts of Albizia juniper, bamboo 2 parts, 2 parts of lotus leaf and 2 parts of Prunella vulgaris.

[0027] A preparation method of soy sauce with functions of invigorating the stomach and eliminating food, comprising the following steps:

[0028] Step 1. Preparation of soy sauce raw juice: crush soybeans, wheat and buckwheat in the above parts by weight through a 60-100 mesh sieve, mix with the flour in the parts by weight, steam with ethanol at 80°C unti...

Embodiment 2

[0035]A soy sauce with the function of invigorating the stomach and eliminating food, comprising the following raw materials in parts by weight: 50 parts of soybeans, 30 parts of flour, 30 parts of wheat, 20 parts of buckwheat, 2 parts of pumpkin, 4 parts of hawthorn, 4 parts of wolfberry, 2 parts of ginger, 2 parts of sword bean, 4 parts of bean sprouts, 4 parts of wild rice stem, 4 parts of towel gourd, 4 parts of onion, 4 parts of orange peel, 4 parts of poria cocos, 3 parts of honeysuckle, 3 parts of lily, 3 parts of schisandra, 3 parts of acacia skin, bamboo 3 parts, 3 parts of lotus leaf and 3 parts of Prunella vulgaris.

[0036] A preparation method of soy sauce with functions of invigorating the stomach and eliminating food, comprising the following steps:

[0037] Step 1. Preparation of soy sauce stock juice: crush soybeans, wheat and buckwheat in the above parts by weight through a 60-100 mesh sieve, mix with the flour in the parts by weight, steam with ethanol at 90...

Embodiment 3

[0044] A kind of soy sauce with the function of invigorating the stomach and eliminating food, comprising the following raw materials in parts by weight: 45 parts of soybeans, 25 parts of flour, 25 parts of wheat, 15 parts of buckwheat, 2 parts of pumpkin, 3 parts of hawthorn, 3 parts of wolfberry, 2 parts of ginger, 2 parts of sword bean, 3 parts of bean sprouts, 3 parts of water bamboo, 3 parts of loofah, 3 parts of onion, 3 parts of orange peel, 3 parts of poria cocos, 2 parts of honeysuckle, 3 parts of lily, 3 parts of Schisandra, 3 parts of Albizia juniper, bamboo 3 parts, 3 parts of lotus leaf and 3 parts of Prunella vulgaris.

[0045] A preparation method of soy sauce with functions of invigorating the stomach and eliminating food, comprising the following steps:

[0046] Step 1. Preparation of soy sauce stock juice: crush soybeans, wheat and buckwheat in the above parts by weight through a 60-100 mesh sieve, mix with the flour in the parts by weight, steam with ethanol...

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Abstract

The invention discloses soybean sauce with the stomach invigorating and digestion promoting functions. The soybean sauce is prepared from, by weight, 40-50 parts of soybeans, 20-30 parts of flour, 20-30 parts of wheat, 10-20 parts of buckwheat, 1-2 parts of pumpkin, 2-4 parts of hawthorn fruits, 2-4 parts of lycium chinensis, 1-2 parts of fresh ginger, 1-2 parts of sword beans, 2-4 parts of bean seedlings, 2-4 parts of wild rice shoots, 2-4 parts of luffa cylindrica, 2-4 parts of onions, 2-4 parts of orange peels, 2-4 parts of poria cocos, 2-3 parts of honeysuckle, 2-3 parts of lilies, 2-3 parts of fructus schisandra chinensis, 2-3 parts of cortex albiziae, 2-3 parts of caulis bambusae in taeniam, 2-3 parts of lotus leaves and 2-3 parts of prunella vulgaris. The invention further discloses a preparing method for the soybean sauce with the stomach invigorating and digestion promoting functions. The soybean sauce has the advantages of being unique in taste and rich in nutrition, tonifying spleen and stomach, benefiting qi and eliminating stasis.

Description

technical field [0001] The present invention relates to a condiment. More specifically, the present invention relates to a kind of soy sauce with the function of invigorating stomach and eliminating food and its preparation method. Background technique [0002] Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, starch, wheat, and salt through processes such as oil refining and fermentation. As a cooking condiment, soy sauce has a reddish-brown color, a unique sauce aroma, and is rich in amino acids, which can increase and improve the taste of dishes, and can also add or change the color of dishes. With the continuous improvement of people's living standards, people's requirements for soy sauce have also increased, and nutritious soy sauce has become the pursuit of modern people's life. Traditional soy sauce has the problems of complex preparation process, single taste and lack of nutrition. In order to enrich the taste of soy sauce, it has become a fa...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/10A23L33/105
CPCA23V2002/00A23V2200/32A23V2200/30A23V2250/21A23V2300/14
Inventor 李新福
Owner 李新福
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