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Soy sauce having efficacy of supplementing qi and preparation method of soy sauce

A technology of soy sauce and efficacy, applied in biochemical equipment and methods, methods using spores, and methods based on microorganisms, etc., can solve the problems of no medicinal and health value, and enhance human immunity and prevent mutual adhesion. , the effect of improving immune function

Inactive Publication Date: 2017-10-10
马鞍山市京友调味品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The soy sauce prepared by the prior art pays more attention to the edible and seasoning value of the soy sauce itself, rather than the medicinal and health value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of soy sauce with the function of invigorating qi, said soy sauce is made by fermentation of the following raw materials, and the components of each raw material are as follows by weight: 55 parts of soybeans, 32 parts of medlar, 29 parts of Atractylodes macrocephala, 22 parts of atractylodes rhizome, 19 parts of white lentils, Astragalus membranaceus 17 parts, 13 parts of Epimedium, 14 parts of wheat flour, 8 parts of salt, 5 parts of sugar and 0.8 parts of Aspergillus oryzae.

[0025] A preparation method of soy sauce with qi-invigorating effect comprises the following steps:

[0026] a. Raw material processing: wash soybeans and soak them in water for 8 hours; wash medlar, Atractylodes macrocephala, herb atractylodes, white lentils, astragalus and epimedium with water, dry and crush them, and pass through a 20-mesh sieve to obtain mixed component A. Mix the mixed component A with the soaked soybeans into the wheat flour, mix and steam, and cool to room tempera...

Embodiment 2

[0032] A kind of soy sauce with the function of invigorating qi, said soy sauce is fermented and made from the following raw materials, and the components of each raw material are as follows by weight: 59 parts of soybeans, 30 parts of medlar, 27 parts of Atractylodes macrocephala, 25 parts of atractylodes rhizome, 21 parts of white lentils, Astragalus membranaceus 15 parts, 16 parts of Epimedium, 10 parts of wheat flour, 10 parts of salt, 7 parts of sugar and 0.3 parts of Aspergillus oryzae.

[0033] A preparation method of soy sauce with qi-invigorating effect comprises the following steps:

[0034] a. Raw material processing: wash soybeans and soak them in water for 10 hours; wash medlar, Atractylodes macrocephala, herb atractylodes, white lentils, astragalus and epimedium with water, dry and crush them, pass through a 20-mesh sieve to obtain mixed component A Mix the mixed component A with the soaked soybeans into the wheat flour, mix and steam, and cool to room temperatur...

Embodiment 3

[0040] A kind of soy sauce with the effect of invigorating qi, said soy sauce is fermented from the following raw materials, and the components of each raw material are as follows by weight: 65 parts of soybeans, 34 parts of medlar, 33 parts of Atractylodes macrocephala, 27 parts of atractylodes rhizome, 24 parts of white lentils, Astragalus membranaceus 19 parts, 18 parts of epimedium, 17 parts of wheat flour, 11 parts of salt, 9 parts of sugar and 1.5 parts of Aspergillus oryzae.

[0041] A preparation method of soy sauce with qi-invigorating effect comprises the following steps:

[0042] a. Raw material processing: wash soybeans and soak them in water for 11 hours; wash medlar, Atractylodes macrocephala, herb atractylodes, white lentils, astragalus and epimedium with water, dry and crush them, and pass through a 20-mesh sieve to obtain mixed component A. Mix the mixed component A with the soaked soybeans into the wheat flour, mix and steam, and cool to room temperature to o...

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PUM

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Abstract

The invention relates to the technical field of processing of condiments, in particular to a soy sauce having efficacy of supplementing qi and a preparation method of the soy sauce. The soy sauce consists of the following raw material components in parts by weight: soybeans, Chinese wolfberry fruits, bighead atractylodes rhizomes, rhizoma atractylodis, semen lablab album, radix astragali, herba epimedii, wheat flour, table salt, sugar and aspergillus oryzae strains. The preparation method comprises the following steps of treating raw materials; performing inoculation and making yeast; performing sealed fermentation; performing pressure filtration; and performing blending and performing canning. According to the preparation method disclosed by the invention, in the step of performing inoculation and making yeast, plant ash is added, and due to influence of inorganic components in the plant ash, the durability of spores is strengthened; in addition, the water absorption of the plant ash is high, so that the surface moisture of yeast materials can be adjusted, and mutual adhesive bond of mother yeast materials and natural variation of strains are avoided; the rhizoma atractylodis, the bighead atractylodes rhizomes and the radix astragali are in compatibility to have the effects of improving eyesight and reinforcing spleen qi; the semen lablab album and the herba epimedii, soaked in salt water, have synergistic reaction in the respect of enhancing the immune functions of cells, and can enhance the immunity of human bodies; and besides, the symptoms of deficiency of the spleen and the stomach, inappetency and the like can also be treated.

Description

technical field [0001] The invention relates to the technical field of condiment processing, in particular to a soy sauce with the effect of invigorating qi and a preparation method thereof. Background technique [0002] Soy sauce is a traditional Chinese condiment. A liquid condiment brewed from beans, wheat, and bran. The color is reddish brown, with a unique sauce aroma, delicious taste, and helps to stimulate appetite. [0003] Soy sauce is evolved from soy sauce. As early as more than 3,000 years ago, there was a record of making soy sauce in the Zhou Dynasty of China. However, the invention of soy sauce brewing by the working people in ancient China was purely accidental. The condiment used by ancient Chinese emperors. The earliest soy sauce was marinated from fresh meat. It is similar to the production process of fish sauce today. Because of its excellent flavor, it gradually spread to the people. Later, it was found that soybeans have a similar flavor and are chea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/10C12N1/14C12N3/00C12R1/69
CPCA23L27/50A23L33/10A23V2002/00C12N1/14C12N3/00A23V2200/30A23V2250/16
Inventor 陈印敏钱国伟
Owner 马鞍山市京友调味品有限公司
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