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Fructus schisandrae chinensis soy sauce

A technology of schisandra chinensis and schisandra vine, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of soy sauce health care without good performance, so as to enhance the body's adaptability, excite uterine smooth muscle, and increase crown The effect of pulse flow

Inactive Publication Date: 2017-11-24
朱延飞
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AI Technical Summary

Problems solved by technology

[0004] But existing soy sauce does not perform well in terms of health care

Method used

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Embodiment Construction

[0013] The present invention will be further described in detail below in conjunction with specific embodiments.

[0014] The schisandra soy sauce is characterized in that it comprises soy sauce, 8%-9% of salt, 20% of schisandra vines and leaves, 10% of soybeans, 60% of water and 1%-2% of monosodium glutamate, onion and ginger.

[0015] Its manufacturing method comprises the following steps;

[0016] (1) Pick fresh schisandra vines and leaves, wash them, put them into stainless steel tanks, and add water;

[0017] (2) Add soybeans, salt, monosodium glutamate, green onion, ginger, aniseed and soy sauce to the stainless steel tank and boil for one hour;

[0018] (3) Filtrating the boiled solution to obtain the finished schisandra soy sauce.

[0019] Further, food preservatives are added before filling, and then packaged.

[0020] The schisandra soy sauce of the present invention has the following effects: benefiting qi, strengthening yin, nourishing the five internal organs, ...

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Abstract

The invention discloses soy sauce, and particularly relates to fructus schisandrae chinensis soy sauce. The fructus schisandrae chinensis soy sauce is characterized by being prepared from 8 percent to 9 percent of the soy sauce and edible salt, 20 percent of fructus schisandrae chinensis vines and leaves, 10 percent of soybeans, 60 percent of water, 1 percent to 2 percent of gourmet powder, green onions, gingers and aniseed. According to the fructus schisandrae chinensis soy sauce disclosed by the invention, fresh branch leaves and fruits are collected, so that effective ingredients of the fructus schisandrae chinensis can be preserved to a maximum extent, and due to a unique faint scent taste, the soy sauce is suitable for both the young and the old; therefore, the soy sauce is a home essential seasoning having a certain food therapy effect. In summary, the fructus schisandrae chinensis soy sauce is a good product which extremely has a market prospect and extremely has a development value.

Description

technical field [0001] The invention relates to a soy sauce, in particular to a schisandra soy sauce. 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 cheap. Edible for circulation. In the early days, with the spread of Buddhist monks, it spr...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/105
CPCA23L27/50A23L33/105A23V2002/00A23V2200/30A23V2200/314A23V2200/326A23V2250/21
Inventor 朱延飞
Owner 朱延飞
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