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Nutrition camu appetizer soybean sauce and production method thereof

A technology of camu camu camu and soy sauce, which is applied to the functions of food ingredients, food ingredients containing inorganic compounds, food ingredients containing natural extracts, etc., can solve the problems of camu camu camu eating and less reprocessing, so as to improve immunity, Protects the brain and nervous system and is convenient to eat

Inactive Publication Date: 2017-03-22
王永妍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is still very little consumption and reprocessing of camu camu in our country.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of nutritious camu camuu soy sauce of the present embodiment is made from the following raw materials proportioned by weight: 35 parts of soy sauce powder, 12 parts of salt, 5 parts of monosodium glutamate, 4 parts of brown sugar powder, 5 parts of mirin wine, Mugo powder 13 parts, aloe vera powder 4 parts, matsutake powder 3 parts, panax notoginseng powder 2 parts, Gastrodia elata powder 1 part, cordyceps sinensis 2 parts, saffron 2 parts, myrobalan 4 parts, ginseng 4 parts, ginseng 2 parts, schisandra 3 parts, 3 parts of Acanthopanax, 1 part of Agarwood, 2 parts of Capillaris, 2 parts of Cimicifuga, 5 parts of Astragalus, 0.2 parts of potassium sorbate, and 0.1 part of citric acid.

Embodiment 2

[0017] A kind of nutritious camu camuu table soy sauce of this embodiment is made from the following raw materials proportioned by weight: 60 parts of soy sauce powder, 18 parts of salt, 10 parts of monosodium glutamate, 8 parts of brown sugar powder, 9 parts of mirin wine, Mugo powder 20 parts, aloe vera powder 8 parts, matsutake powder 8 parts, Panax notoginseng powder 5 parts, Gastrodia elata powder 3 parts, Cordyceps sinensis 5 parts, saffron 4 parts, myrobalan 8 parts, ginseng 9 parts, ginseng 5 parts, schisandra 5 parts, 7 parts of Acanthopanax, 3 parts of Agarwood, 5 parts of Capillary, 5 parts of Cimicifuga, 8 parts of Astragalus, 0.6 parts of potassium sorbate, and 0.4 parts of citric acid.

Embodiment 3

[0019] A kind of nutritious camu camuu soy sauce of the present embodiment is made from the following raw materials with the optimal ratio by weight: 48 parts of soy sauce powder, 16 parts of salt, 8 parts of monosodium glutamate, 6 parts of brown sugar powder, and 7 parts of mirin wine , 17 parts of camu camu powder, 6 parts of aloe vera powder, 5 parts of matsutake powder, 3 parts of Panax notoginseng powder, 2 parts of Gastrodia elata powder, 4 parts of Cordyceps sinensis, 3 parts of saffron, 6 parts of myrobalan, 7 parts of ginseng, 3 parts of ginseng , 4 parts of Schisandra, 5 parts of Acanthopanax, 2 parts of Agarwood, 3 parts of Capillary, 3 parts of Cimicifuga, 6 parts of Astragalus, 0.4 parts of potassium sorbate, and 0.2 parts of citric acid.

[0020] A kind of preparation method of nutritious camu camuu table soy sauce of above embodiment, comprises the following steps:

[0021] (1) Add water to decoct Cordyceps sinensis, saffron, myrobalan, ginseng, ginseng, schisa...

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PUM

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Abstract

The invention relates to a nutrition camu appetizer soybean sauce and a production method thereof, which belong to the technical field of flavouring. The nutrition camu appetizer soybean sauce comprises the following raw materials in parts by weight: 35-60 parts of soybean sauce powder, 12-18 parts of salt, 5-10 parts of monosodium glutamate, 4-8 parts of brown sugar powder, 5-9 parts of weilin wine, 13-20 parts of camu fruit powder, 4-8 parts of aloe powder, 3-8 parts of pine mushroom powder, 2-5 parts of pseudo-ginseng powder, 1-3 parts of rhizoma Gastrodiae powder, 2-5 parts of Cordyceps sinensis, 2-4 parts of saffron, and 4-8 parts of fructus chebulae. The nutrition camu appetizer soybean sauce has the advantages of simple preparation, abundant nutrition and conveninent eating, can be directly used as a flavoring for cold vegetable dish in sauce, various substances are added, so that the various substances contain abundant vitamin, niacin, riboflavin, beta-carotene, potassium, calcium and amino acid, the nutrition camu appetizer soybean sauce has good antioxidation and immunity-enhancing efficacy, and is helpful to brain and nervous system protection.

Description

technical field [0001] The invention relates to a nutritional camu camu soy sauce and a preparation method thereof, belonging to the technical field of condiments. Background technique [0002] Camu camu, a shrub native to the Amazon rainforest, produces purplish-red fruit a little larger than a cherry or grape, and is known to be rich in vitamin C, which has enormous health benefits. Camu camu has 30-50 times more vitamin C (almost higher than all plant sources), 10 times iron, 3 times niacin, 2 times riboflavin and 50 times more than other citrus fruits such as oranges. More than % phosphorus, also contains beta-carotene, potassium, calcium, bioflavonoids, antioxidants and substances such as amino acids, fiber and protein. Camu camu can improve sleep, memory and mood by increasing serotonin levels; it is good for gums, eyes, skin, hair and nails. In addition to its powerful antioxidant, antiviral, anti-inflammatory, and anti-arterial plaque buildup effects, camu camu can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/105A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/324A23V2200/322A23V2250/21A23V2250/2124A23V2250/208A23V2250/032A23V2250/16
Inventor 王永妍
Owner 王永妍
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