Anti-hypertensive, anti-hyperglycemic and anti-hyperlipidemic plant soy sauce seasoning, and preparation method thereof
A condiment and a technology for reducing three-high, which are applied in the field of plant soy sauce seasoning for reducing three-high and its preparation, can solve the problems of not preventing and slowing down diseases, strengthening the body and the like, and achieving the effects of suppressing diabetes, good taste and delicious taste
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[0058] A second aspect of the present invention provides a method for preparing vegetable soy sauce condiment for reducing three highs, the steps comprising:
[0059] (1) Clean, sterilize, and pulverize a certain weight portion of Mingyuecao, Panax notoginseng, Pueraria radiata, Goldenflower sunflower, spearmint, Polygonatum odoratum, and Schisandra chinensis into the extraction tank, and add water 10 times the total weight of the medicinal materials , heated to 100°C and boiled for 1-3h, and when the temperature of the medicinal solution dropped to 40°C-50°C, filtered through a 120-mesh filter to obtain the mixture extract A;
[0060] (2) Clean soybeans and corns of a certain weight portion, soak them in water for 10-12 hours, steam them, and cool them to room temperature to obtain a mixture, which is inoculated with 0.5 weight portions of Aspergillus oryzae strains, and stirred evenly Finally, the koji is obtained, which is put into an automatic koji making machine to make k...
Embodiment 1
[0065] Embodiment 1 provides a vegetable soy sauce condiment for lowering three highs. In parts by weight, the vegetable soy sauce condiment includes the following components: 15 parts of soybeans, 10 parts of corn, 8 parts of Mingyuecao, 4 parts of Panax notoginseng 6 parts of kudzu root, 8 parts of goldenflower sunflower, 4 parts of spearmint, 8 parts of Polygonatum odoratum, and 5 parts of schisandra.
[0066] The preparation method of the vegetable soy sauce condiment for reducing three highs, the steps include:
[0067] (1) Clean and pulverize a certain weight portion of Mingyuecao, Panax notoginseng, Pueraria root, Goldenflower sunflower, spearmint, Polygonatum odoratum, and Schisandra chinensis into an extraction tank, add water 10 times the total weight of the medicinal materials, and heat Boil at 100°C for 2 hours, and when the temperature of the medicinal solution drops to 40°C, filter through a 120-mesh filter to obtain the mixture extract A;
[0068] (2) Clean soy...
Embodiment 2
[0071] Embodiment 2 provides a vegetable soy sauce condiment for lowering the three highs. In parts by weight, the vegetable soy sauce condiment includes the following components: 30 parts of soybeans, 16 parts of corn, 12 parts of Mingyuecao, 9 parts of Panax notoginseng 10 parts of kudzu root, 12 parts of goldenflower sunflower, 9 parts of spearmint, 12 parts of Polygonatum odoratum, and 9 parts of schisandra.
[0072] The preparation method of the vegetable soy sauce condiment for reducing three highs is the same as that in Example 1.
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