Thick broad-bean sauce capable of clearing heat and promoting appetite and preparation method thereof
A technology of bean paste and bean paste, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food ingredients as odor improvers. It can solve the problems of difficult control of fermentation conditions, difficulty in ensuring nutrition, and bacterial contamination To achieve the effect of no miscellaneous taste, harmonious taste and improved taste
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Embodiment 1
[0043] The soy sauce adopted in the present invention comprises the first soy sauce and the second soy sauce:
[0044] The first soy sauce is prepared from the following raw materials in parts by weight:
[0045] 20 parts of honeysuckle, 20 parts of plantain, 20 parts of fragrant leaves, 20 parts of star anise, 30 parts of garlic, 15 parts of pepper, 15 parts of grass fruit, 15 parts of desmodium, 20 parts of fennel, 15 parts of dried pine, 20 parts of wolfberry , 15 parts of perilla, 20 parts of nepeta, 5 parts of licorice and 50000 parts of water;
[0046] The preparation method of the first sauce water is: weigh honeysuckle, plantain, fragrant leaves, star anise, garlic, pepper, grass fruit, desmodium, cumin, dried pine, wolfberry, perilla, nepeta, licorice, and add them to the water , boil the water, boil for 2 hours, filter, discard the filter residue, and leave the filtrate at room temperature for 45 days to obtain the first soy sauce;
[0047] The second soy sauce is ...
Embodiment 2
[0052] The soy sauce adopted in the present invention comprises the first soy sauce and the second soy sauce:
[0053] The first soy sauce is prepared from the following raw materials in parts by weight:
[0054] 30 parts of honeysuckle, 30 parts of plantain, 30 parts of fragrant leaves, 30 parts of star anise, 50 parts of garlic, 25 parts of pepper, 25 parts of grass fruit, 25 parts of desmodium, 30 parts of fennel, 20 parts of dried pine, 30 parts of wolfberry , 25 parts of perilla, 30 parts of nepeta, 8 parts of licorice and 50000 parts of water;
[0055] The preparation method of the first sauce water is: weigh honeysuckle, plantain, fragrant leaves, star anise, garlic, pepper, grass fruit, desmodium, cumin, dried pine, wolfberry, perilla, nepeta, licorice, and add them to the water , boil the water, boil for 3 hours, filter, discard the filter residue, and leave the filtrate at room temperature for 50 days to obtain the first soy sauce;
[0056] The second soy sauce is ...
Embodiment 3
[0061] The soy sauce adopted in the present invention comprises the first soy sauce and the second soy sauce:
[0062] The first soy sauce is prepared from the following raw materials in parts by weight:
[0063] 25 parts of honeysuckle, 25 parts of plantain, 25 parts of fragrant leaves, 25 parts of star anise, 40 parts of garlic, 20 parts of pepper, 20 parts of grass fruit, 20 parts of money grass, 25 parts of cumin, 18 parts of dried pine, 25 parts of wolfberry , 20 parts of perilla, 25 parts of nepeta, 6 parts of licorice and 50000 parts of water;
[0064] The preparation method of the first sauce water is: weigh honeysuckle, plantain, fragrant leaves, star anise, garlic, pepper, grass fruit, desmodium, cumin, dried pine, wolfberry, perilla, nepeta, licorice, and add them to the water , boil the water, boil for 3 hours, filter, discard the filter residue, and let the filtrate stand at room temperature for 49 days to obtain the first soy sauce;
[0065] The second soy sauc...
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