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Edible soybean sauce

A technology of soy sauce and soy sauce powder, which is applied in the field of condiments, can solve problems such as health without too much consideration, and achieve good health effects

Inactive Publication Date: 2017-01-04
罗巧惠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing soy sauce is not good for people with high blood pressure and high blood lipids. Most of them only have the effect of seasoning, and there is not much consideration for health issues.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] An edible soy sauce is composed of the following components and proportions by weight: 50 parts of soy sauce powder, 1 part of astragalus, 2 parts of malt, 3 parts of Polygonatum odoratum, 8 parts of kudzu root powder, 10 parts of potato powder, 5 parts of cassia seeds, 10 parts of Parts of Jerusalem artichoke, 2 parts of Hemerocallis, 12 parts of onion, 5 parts of salt, 500 parts of water.

Embodiment 2

[0014] An edible soy sauce is composed of the following components and proportions by weight: 55 parts of soy sauce powder, 3 parts of astragalus, 5 parts of malt, 5 parts of Polygonatum odoratum, 10 parts of kudzu root powder, 20 parts of potato powder, 8 parts of cassia seed, 20 parts of Jerusalem artichoke, 4 parts daylilies, 15 parts Chinese onion, 8 parts salt, 550 parts water.

Embodiment 3

[0016] An edible soy sauce is composed of the following components and proportions by weight: 53 parts of soy sauce powder, 2 parts of astragalus, 4 parts of malt, 4 parts of Polygonatum odoratum, 9 parts of kudzu root powder, 15 parts of potato powder, 6 parts of cassia seed, 15 parts of Jerusalem artichoke, 3 parts of daylilies, 13 parts of onion, 6 parts of salt, 530 parts of water.

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PUM

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Abstract

The invention discloses an edible soybean sauce which comprises the following components by weight part: 50-55 parts of powdered soybean sauce, 1-3 parts of astragalus membranaceus, 2-5 parts of malt, 3-5 parts of radix polygonati officinalis, 8-10 parts of radix puerariae powder, 10-20 parts of potato powder, 5-8 parts of semen cassia, 10-20 parts of jerusalem artichoke, 2-4 parts of day lily, 12-15 parts of allium chinensis, 5-8 parts of salt and 500-550 parts of water. The edible soybean sauce provided by the invention is tasty and is capable of relieving muscles diaphoresis and reducing blood glucose and fat; the gynostemma pentaphylla is capable of tonifying qi and soothing the nerves, so that the edible soybean sauce can reduce blood pressure and fat; the edible soybean sauce has excellent healthcare effect for fat people.

Description

technical field [0001] The invention relates to the field of condiments, in particular to edible soy sauce. Background technique [0002] Soy sauce is an essential condiment in our daily diet. It can add color and fragrance to food and increase people's appetite. Most of the soy sauces currently on the market use grain as the main raw material. The brewed soy sauce tastes good, but has a single function. The composition of soy sauce is more complicated, except the composition of salt, also has the composition such as various amino acid, carbohydrate, organic acid, pigment and spices. It can increase and improve the taste of dishes, and can also add or change the color of dishes. But the existing soy sauce is unfavorable for people with high blood pressure and high blood lipids. Most of them only have the effect of seasoning, and there is not much consideration for health issues. Contents of the invention [0003] The purpose of the present invention is to overcome the d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/10
CPCA23V2002/00A23V2200/328A23V2200/3262A23V2200/326A23V2200/30
Inventor 罗巧惠
Owner 罗巧惠