Purslane health-care soybean sauce and preparation method thereof

Abstract

The invention relates to the technical field of edible soybean sauce and in particular to purslane health-care soybean sauce and a preparation method thereof. The purslane health-care soybean sauce is prepared from the following raw materials in parts by weight: 800-1000 parts of soybean sauce, 30-40 parts of purslane, 8-12 parts of salix leaves, 5-8 parts of rhizoma smilacis glabrae, 5-8 parts of dandelion, 3-5 parts of selfheal, 3-5 parts of fructus forsythia, 2-4 parts of semen cassia, 2-4 parts of rhizoma phragmitis, 2-4 parts of moutan bark, 1-4 parts of folium isatidis and 1-3 parts of kalimeris. The preparation method mainly comprises the following steps of: preparation of traditional Chinese medicine extract, starter propagation, fermentation, preparation of the soybean sauce and the like. The traditional Chinese medicine extract added into the soybean sauce mainly comprises the purslane extract and is assisted with various other traditional Chinese medicine extract, so that the prepared soybean sauce is good in health-care effect; by adding sophora japonica, honeysuckle and mint for joint fermentation in a process of brewing the soybean sauce, the prepared soybean sauce not only effectively enhances the health-care effect, but also has a unique faint scent, so that the nutritional components and taste of the soybean sauce are enriched.

Description

technical field [0001] The invention relates to the technical field of edible soy sauce, in particular to purslane health-care soy sauce and a preparation method thereof. Background technique [0002] Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, wheat, and salt through processes such as oil refining and fermentation. 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 is mainly salty, but also has umami and fragrance. It can increase and improve the taste of dishes, and can also add or change the color of dishes. The working people in ancient China have mastered the brewing process thousands of years ago. There are generally two types of soy sauce, dark soy sauce and light soy sauce: light soy sauce is saltier and used to enhance freshness; dark soy sauce is lighter and used to enhance color. [0003] Soy sauce i...