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Life-preserving soy sauce and preparation method thereof

A technology of soy sauce and sauce, which is applied in the field of health-preserving soy sauce and its preparation, can solve the problems of limited health-preserving effect and inability to maintain health according to seasons, and achieve the effects of mellow sauce aroma, rich element content, and improved taste

Inactive Publication Date: 2018-12-28
ANHUI JINGSAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet along with the improvement of life and people's continuous improvement to the requirement of the health-care function of food, the above-mentioned soy sauce that only pays attention to quality and local flavor cannot satisfy people's health-care needs. It is not possible to carry out seasonal health preservation for the crowd, and the effect of health preservation is limited

Method used

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  • Life-preserving soy sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: A kind of health-preserving soy sauce, its raw material comprises the following components by weight: 80 parts of basic sauce, 10 parts of health-preserving additives;

[0025] The raw materials of the basic sauce include the following components by weight: 5 parts of sesame, 3 parts of celery, 6 parts of wheat, 6 parts of peanut, 10 parts of corn, 10 parts of broad bean, 15 parts of mung bean, 12 parts of soybean, 8 parts of salt water, lemon 0.5 parts of acid, 25 parts of water;

[0026] The raw materials of the health-preserving additive include the following components by weight: 15 parts of ganoderma lucidum, 10 parts of wisteria, 6 parts of chicory and 6 parts of grain buds.

[0027] The raw materials of the health-preserving additive also include the following components in parts by weight: 3 parts of Gastrodia elata, 2 parts of rice kernel, 4 parts of Codonopsis pilosula, 6 parts of Radix Paeoniae Alba, 6 parts of dendrobium, 6 parts of bird's nest...

Embodiment 2

[0032] Embodiment 2: A kind of health-preserving soy sauce, its raw material comprises the following components by weight: 85 parts of basic sauce, 15 parts of health-preserving additives;

[0033] The raw materials of the basic sauce include the following components by weight: 4 parts of sesame, 5 parts of celery, 8 parts of wheat, 8 parts of peanut, 9 parts of corn, 12 parts of broad beans, 12 parts of mung beans, 12 parts of soybeans, 6 parts of salt water, lemon 0.4 parts of acid, 25 parts of water;

[0034] The raw materials of the health-preserving additive include the following components by weight: 15 parts of ganoderma lucidum, 15 parts of wisteria, 6 parts of chicory and 8 parts of grain buds.

[0035] The raw materials of the health-preserving additive also include the following components in parts by weight: 9 parts of wolfberry leaves, 6 parts of tiger tail wheel, 6 parts of milk root, 2 parts of vine root, and 5 parts of banyan tree.

[0036] A preparation metho...

Embodiment 3

[0040] Embodiment 3: a kind of health-preserving soy sauce, its raw material comprises the following components by weight: 80-90 parts of basic sauce, 10-20 parts of health-preserving additives;

[0041]The raw materials of the basic sauce include the following components by weight: 5 parts of sesame, 5 parts of celery, 10 parts of wheat, 10 parts of peanut, 10 parts of corn, 12 parts of broad beans, 15 parts of mung beans, 13 parts of soybeans, 7 parts of salt water, lemon 0.4 parts of acid, 25 parts of water;

[0042] The raw materials of the health-preserving additive include the following components by weight: 15 parts of ganoderma lucidum, 15 parts of wisteria, 5 parts of chicory and 6 parts of grain buds.

[0043] The raw materials of the health-preserving additive also include the following components in parts by weight: 3 parts of Ophiopogon japonicus, 2 parts of Polygonatum odoratum, 8 parts of reed root, 2 parts of dendrobium, 9 parts of chrysanthemum, and 9 parts of...

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Abstract

The invention provides life-preserving soy sauce and a preparation method thereof. The life-preserving soy sauce is prepared from the following raw materials in parts by weight: 80-90 parts of basic sauce and 10-20 parts of a life-preserving additive. The basic sauce is prepared from the following raw materials in parts by weight: 1-5 parts of sesames, 1-5 parts of celery, 5-10 parts of wheat, 5-12 parts of peanuts, 8-15 parts of corn, 10-15 parts of broad beans, 10-18 parts of mung beans, 10-15 parts of soybeans, 5-8 parts of saline water, 0.2-0.5 part of citric acid and 15-35 parts of water.Different Chinese herbal medicines are selected for medical therapy and heath care according to different seasons, so that an eater can maintain yang qi in spring and summer and maintain yin fluid inautumn and winter. The life-preserving soy sauce plays a good life-preserving health care role.

Description

technical field [0001] The invention relates to the technical field of edible products, in particular to a health-preserving soy sauce and a preparation method thereof. Background technique [0002] Soy sauce is a traditional Chinese condiment with a long history of production. It is a salty condiment. It is made of protein and starchy raw materials through microbial fermentation. Soy sauce is rich in nutrients and contains soluble proteins and peptides. , amino acids and other inorganic salts, and the color of soy sauce is reddish brown, with a unique sauce aroma and delicious taste, which helps to promote appetite and is deeply loved by the people. At present, in order to improve the quality and flavor of soy sauce, a large number of various special flavor soy sauces have appeared in China, such as steamed fish soy sauce, seafood soy sauce, straw mushroom soy sauce, raw fish soy sauce, iron-fortified soy sauce, etc. Yet along with the improvement of life and people's cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L31/00A23L33/105
CPCA23V2002/00A23L27/50A23L31/00A23L33/105A23V2250/21A23V2250/208
Inventor 孙雯雯康继富
Owner ANHUI JINGSAI FOOD
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