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Soybean sauce with functions of tonifying kidney and spleen and preparation method of soybean sauce

A technology for invigorating the kidney and strengthening the spleen and soy sauce, applied in the field of condiments, can solve the problems of complex preparation process, single taste, lack of nutrition, etc., and achieve the effects of simple processing method, shortening fermentation time, and avoiding the loss of nutrients.

Inactive Publication Date: 2016-05-11
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 functions of tonifying kidney and spleen and preparation method of soybean sauce
  • Soybean sauce with functions of tonifying kidney and spleen and preparation method of soybean sauce
  • Soybean sauce with functions of tonifying kidney and spleen and preparation method of soybean sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A soy sauce with the function of invigorating the kidney and strengthening the spleen, comprising the following raw materials in parts by weight: 40 parts of soybeans, 20 parts of flour, 20 parts of oats, 10 parts of chestnuts, 1 part of mutton bones, 2 parts of hawthorn, 2 parts of wolfberry, and 2 parts of water chestnuts , 2 parts of peanuts, 1 part of dragon fruit peel, 1 part of Polygonum multiflorum, 2 parts of yam, 2 parts of lily, 2 parts of white lentils, 2 parts of Codonopsis, 2 parts of perilla stalk, 2 parts of bergamot, 2 parts of cumin, 2 parts of Citrus aurantium , 2 parts of sword beans and 2 parts of Passepartout.

[0026] A preparation method of soy sauce with the function of invigorating the kidney and invigorating the spleen, comprising the following steps:

[0027] Step 1. Preparation of soy sauce raw juice: crush soybeans, oats and chestnuts in the above parts by weight through a 60-100 mesh sieve, mix with the flour in the parts by weight, steam w...

Embodiment 2

[0033] A soy sauce with the functions of invigorating the kidney and strengthening the spleen, comprising the following raw materials in parts by weight: 50 parts of soybeans, 30 parts of flour, 30 parts of oats, 20 parts of chestnuts, 2 parts of mutton bones, 4 parts of hawthorn, 4 parts of wolfberry, and 4 parts of water chestnuts , 4 parts of peanuts, 2 parts of dragon fruit peel, 2 parts of Polygonum multiflorum, 4 parts of yam, 4 parts of lily, 4 parts of white lentils, 4 parts of Codonopsis, 3 parts of perilla stalks, 3 parts of bergamot, 3 parts of cumin, 3 parts of Citrus aurantium , 3 servings of sword beans and 3 servings of Passepartout.

[0034] A preparation method of soy sauce with the function of invigorating the kidney and invigorating the spleen, comprising the following steps:

[0035] Step 1. Preparation of soy sauce stock juice: crush soybeans, oats and chestnuts in the above parts by weight through a 60-100 mesh sieve, mix with the flour in the parts by we...

Embodiment 3

[0041] A soy sauce with the function of invigorating the kidney and strengthening the spleen, comprising the following raw materials in parts by weight: 45 parts of soybean, 25 parts of flour, 25 parts of oat, 15 parts of chestnut, 1 part of mutton bone, 3 parts of hawthorn, 3 parts of wolfberry, and 3 parts of water chestnut , 3 parts of peanuts, 1 part of dragon fruit peel, 2 parts of Polygonum multiflorum, 3 parts of yam, 3 parts of lily, 3 parts of white lentils, 3 parts of Codonopsis, 2 parts of perilla stalk, 2 parts of bergamot, 2 parts of cumin, 2 parts of Citrus aurantium , 2 servings of sword beans and 3 servings of Passepartout.

[0042] A preparation method of soy sauce with the function of invigorating the kidney and invigorating the spleen, comprising the following steps:

[0043] Step 1. Preparation of soy sauce stock juice: crush soybeans, oats and chestnuts in the above parts by weight through a 60-100 mesh sieve, mix with the flour in the parts by weight, ste...

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Abstract

The invention discloses soybean sauce with functions of tonifying kidney and spleen. The soybean sauce is prepared from the following raw materials in parts by weight: 40-50 parts of soybeans, 20-30 parts of flour, 20-30 parts of oat, 10-20 parts of Chinese chestnuts, 1-2 parts of goat bones, 2-4 parts of hawthorn fruits, 2-4 parts of wolfberry fruits, 2-4 parts of water chestnut, 2-4 parts of peanuts, 1-2 parts of pitaya peels, 1-2 parts of tuber fleeceflower roots, 2-4 parts of Chinese yams, 2-4 parts of lilium brownii, 2-4 parts of white hyacinth beans, 2-4 parts of codonopsis pilosula, 2-3 parts of perilla stems, 2-3 parts of fingered citrons, 2-3 parts of fennels, 2-3 parts of bitter oranges, 2-3 parts of sword beans and 2-3 parts of beartiful sweetgum fruits. The invention further discloses a preparation method of the soybean sauce with functions of tonifying the kidney and the spleen. The soybean sauce provided by the invention has the advantages of unique taste, abundant nutrients and capabilities of tonifying the spleen and nourishing stomach, tonifying the kidney and strengthening bones.

Description

technical field [0001] The present invention relates to a condiment. More specifically, the present invention relates to a soy sauce with the function of invigorating the kidney and invigorating the spleen and a preparation method thereof. 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 bec...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/105
CPCA23V2002/00
Inventor 李新福
Owner 李新福
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