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Soybean sauce with effects of heat clearing and pathogenic fire reducing, and preparation method thereof

A technology of clearing away heat and reducing fire, soybean paste, applied in food preparation, application, food science, etc., can solve problems such as easy to get angry, get angry, etc., and achieve the effect of good taste, simple preparation method and unique flavor

Inactive Publication Date: 2016-06-01
张伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Seasoning sauce is a common product on people's table, and it is loved by people because of its ability to promote appetite and improve the taste of dishes. However, most of the existing seasoning sauces are made by frying. And salt soy sauce, etc. are made by frying with oil. This kind of seasoning sauce is easy to get angry when eaten for a long time, especially in summer, it is easier to get angry

Method used

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Examples

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Effect test

Embodiment 1

[0018] A soybean paste for clearing heat and reducing fire, prepared from the following raw materials: 20-30 parts of watermelon peel, 50-80 parts of soybean, 3-5 parts of lobelia, 5-8 parts of gardenia, 5-5 parts of white back leaf root 7 parts, 2-5 parts of Jiubing, 4-6 parts of cotton lantern, 7-8 parts of Xiacao, 2-5 parts of gentian.

[0019] The invention also discloses a preparation method of soybean paste for clearing heat and reducing fire, which includes the following steps:

[0020] (1) Material preparation: choose fresh watermelon, remove the sac and the skin on the surface, and choose plump soybeans;

[0021] (2) Cleaning: Wash the prepared watermelon rind and soybeans with water;

[0022] (3) Put the soybeans into clean water for steaming, and pick them up after the beans are boiled;

[0023] (4) Cut the watermelon rind into pieces and mix with the boiled soybeans evenly;

[0024] (5) Wash and mix lobelia, gardenia, white back leaf root, jiubing, cotton lanter...

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Abstract

The present invention discloses a soybean sauce with effects of heat clearing and pathogenic fire reducing, wherein the soybean sauce is prepared from the following raw materials: 20-30 parts of watermelon peel, 50-80 parts of soybeans, 3-5 parts of lobelia chinensis lour, 5-8 parts of gardenia jasminoides, 5-7 parts of root of mallotus apelta (lour.) muell.-arg, 2-5 parts of ilex rotunda thunb, 4-6 parts of physalis alkekengi l, 7-8 parts of gypsophila paniculata linn, and 2-5 parts of gentiana scabra bunge. According to the present invention, the preparation method is simple, the no nutrition loss of the raw materials can be maintained at a maximum, the prepared product has characteristics of good taste and unique flavor, and the traditional Chinese medicine components are added so as to provide the effects of heat clearing and pathogenic fire reducing.

Description

technical field [0001] The invention relates to a formula of seasoning sauce, in particular to soybean paste for clearing heat and reducing fire and a preparation method thereof. Background technique [0002] Seasoning sauce is a common product on people's table, and it is loved by people because of its ability to promote appetite and improve the taste of dishes. However, most of the existing seasoning sauces are made by frying. And salt soy sauce, etc. are made by frying with oil. This kind of seasoning sauce is easy to get angry when eaten for a long time, especially in summer. Contents of the invention [0003] The purpose of the present invention is in order to overcome above-mentioned problem, provide a kind of soya bean paste of clearing away heat and reducing internal heat and preparation method thereof. [0004] In order to achieve the above object, the method adopted in the present invention is: a soybean paste for clearing heat and reducing fire, which is prepar...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/30
Inventor 张伟
Owner 张伟
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