CN102342483A - Taro soy - Google Patents
Taro soy Download PDFInfo
- Publication number
- CN102342483A CN102342483A CN2010102445302A CN201010244530A CN102342483A CN 102342483 A CN102342483 A CN 102342483A CN 2010102445302 A CN2010102445302 A CN 2010102445302A CN 201010244530 A CN201010244530 A CN 201010244530A CN 102342483 A CN102342483 A CN 102342483A
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- CN
- China
- Prior art keywords
- taro
- parts
- soy sauce
- wheat bran
- soy
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention relates to a taro soy. The taro soy is mainly produced from the following raw materials: taro, peanut cake, wheat, and wheat bran. The raw materials of the taro soy comprise taro, so the nutritional value of the soy is improved; the taro contains a large amount of proteins, vitamins, and various mineral matters, and the fluorine content in taro is high, so taro which has the efficacies of appetite stimulation and body fluid supplement, and energy invigoration and kidney nourishment and has effects of decayed tooth prevention and tooth protection is suitable for general humans to eat, and is especially suitable for people with weak bodies to eat.
Description
Technical field
This product relates to the flavouring technical field, is specifically related to a kind of taro soy sauce.
Background technology
The traditional Chinese medical science thinks that taro has that appetizing is promoted the production of body fluid, effects such as anti-inflammatory analgesic, tonifying Qi kidney-nourishing, can treat for stomachache, dysentery, chronic nephritis etc.According to trophic analysis, taro contains protein, carbohydrate, dietary fiber, Cobastab crowd, potassium, calcium, zinc etc., and is wherein maximum with dietary fiber and potassium and fluorine content.Taro also contains abundant mucus saponin and various trace elements, can help body to correct physically different that microelement deficiencies cause, and can improve a poor appetite simultaneously, helps digest.Taro is a basic food, in the ability with body in the acidic materials that accumulate, the acid-base balance of adjustment human body, the effect that produces beautifying face and moistering lotion, pitch-black hair also can be used to prevent and treat hyperchlorhydria.The starch granules of taro is little, only is 1/10th of farina, and its digestibility can reach 98.8%.
Soy sauce be indispensable in the life, but its nutrition and taste is all more single as one of traditional condiment of China.
Summary of the invention
In order to remedy above-mentioned deficiency, with the taro taro soy sauce of primary raw material and provide a kind of.
In order to realize that the technical scheme that the present invention takes is:
A kind of taro soy sauce is characterized in that, described taro soy sauce is mainly brewageed by taro, peanut cake, wheat and wheat bran and formed.
Described a kind of taro soy sauce is characterized in that, described taro soy sauce is mainly brewageed by taro 40-60 part, peanut cake 15-30 part, wheat 5-20 part and wheat bran 15-30 part and formed.
Described a kind of taro soy sauce is characterized in that, described taro soy sauce is mainly brewageed for 15 parts by 40 parts of taros, 15 parts in peanut cake, 5 parts of wheats and wheat bran and formed.
Described a kind of taro soy sauce is characterized in that, described taro soy sauce is mainly brewageed for 30 parts by 60 parts of taros, 30 parts in peanut cake, 20 parts of wheats and wheat bran and formed.
Described a kind of taro soy sauce is characterized in that, described taro soy sauce is mainly brewageed for 22 parts by 50 parts of taros, 22 parts in peanut cake, 13 parts of wheats and wheat bran and formed.
Described a kind of taro soy sauce is characterized in that, described taro soy sauce its preparation method is:
(1) select taro solid, that be speckless, peeling cleans up, and puts into container and boils 20 minutes;
(2) with peanut cake, wheat bran, stir-fry wheat and the taro of boiling, pulverize with pulverizer;
(3) mixed raw materials was soaked 30-60 minute with drinking water, the ratio of raw material and water is 1: 1;
(4) will moisten behind the water raw material by prior art cook, cool off, inoculation, fermentation, leaching, sterilization, can get final product.
Added taro in this products material; And improved the nutritive value of soy sauce, it contains the several mineral materials of amounts of protein, vitamin and needed by human, and the content of fluorine is higher; Appetizing is promoted the production of body fluid, the effect of tonifying Qi kidney-nourishing so have, and also has the effect that preventing decayed tooth protects tooth.Good mouthfeel, nutritious, the general equal edible of crowd, it is edible especially to be fit to person in poor health.
The specific embodiment
Embodiment one
15 parts in 40 parts of taros, 15 parts in peanut cake, 5 parts of wheats and wheat bran.
A kind of taro soy sauce its preparation method is:
(1) select taro solid, that be speckless, peeling cleans up, and puts into container and boils 20 minutes;
(2) with peanut cake, wheat bran, stir-fry wheat and the taro of boiling, pulverize with pulverizer;
(3) mixed raw materials was soaked 30-60 minute with drinking water, the ratio of raw material and water is 1: 1;
(4) will moisten behind the water raw material by prior art cook, cool off, inoculation, fermentation, leaching, sterilization, can get final product.
Embodiment two
30 parts in 60 parts of taros, 30 parts in peanut cake, 20 parts of wheats and wheat bran.
A kind of taro soy sauce its preparation method is:
(1) select taro solid, that be speckless, peeling cleans up, and puts into container and boils 20 minutes;
(2) with peanut cake, wheat bran, stir-fry wheat and the taro of boiling, pulverize with pulverizer;
(3) mixed raw materials was soaked 30-60 minute with drinking water, the ratio of raw material and water is 1: 1;
(4) will moisten behind the water raw material by prior art cook, cool off, inoculation, fermentation, leaching, sterilization, can get final product.
Embodiment three
22 parts in 50 parts of taros, 22 parts in peanut cake, 13 parts of wheats and wheat bran.
A kind of taro soy sauce its preparation method is:
(1) select taro solid, that be speckless, peeling cleans up, and puts into container and boils 20 minutes;
(2) with peanut cake, wheat bran, stir-fry wheat and the taro of boiling, pulverize with pulverizer;
(3) mixed raw materials was soaked 30-60 minute with drinking water, the ratio of raw material and water is 1: 1;
(4) will moisten behind the water raw material by prior art cook, cool off, inoculation, fermentation, leaching, sterilization, can get final product.
Claims (6)
1. a taro soy sauce is characterized in that, described taro soy sauce is mainly brewageed by taro, peanut cake, wheat and wheat bran and formed.
2. a kind of taro soy sauce according to claim 1 is characterized in that, described taro soy sauce is mainly brewageed by taro 40-60 part, peanut cake 15-30 part, wheat 5-20 part and wheat bran 15-30 part and formed.
3. a kind of taro soy sauce according to claim 1 is characterized in that, described taro soy sauce is mainly brewageed for 15 parts by 40 parts of taros, 15 parts in peanut cake, 5 parts of wheats and wheat bran and formed.
4. a kind of taro soy sauce according to claim 1 is characterized in that, described taro soy sauce is mainly brewageed for 30 parts by 60 parts of taros, 30 parts in peanut cake, 20 parts of wheats and wheat bran and formed.
5. a kind of taro soy sauce according to claim 1 is characterized in that, described taro soy sauce is mainly brewageed for 22 parts by 50 parts of taros, 22 parts in peanut cake, 13 parts of wheats and wheat bran and formed.
6. a kind of taro soy sauce according to claim 1 is characterized in that, described taro soy sauce its preparation method is:
(1) select taro solid, that be speckless, peeling cleans up, and puts into container and boils 20 minutes;
(2) with peanut cake, wheat bran, stir-fry wheat and the taro of boiling, pulverize with pulverizer;
(3) mixed raw materials was soaked 30-60 minute with drinking water, the ratio of raw material and water is 1: 1;
(4) will moisten behind the water raw material by prior art cook, cool off, inoculation, fermentation, leaching, sterilization, can get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102445302A CN102342483A (en) | 2010-07-25 | 2010-07-25 | Taro soy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102445302A CN102342483A (en) | 2010-07-25 | 2010-07-25 | Taro soy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102342483A true CN102342483A (en) | 2012-02-08 |
Family
ID=45541861
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102445302A Pending CN102342483A (en) | 2010-07-25 | 2010-07-25 | Taro soy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102342483A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172099A (en) * | 2014-07-15 | 2014-12-03 | 张俊辉 | Production technology of rhaponticum uniflorum sauce |
| CN104473130A (en) * | 2014-11-15 | 2015-04-01 | 王林林 | Preparation method of health taro sauce |
-
2010
- 2010-07-25 CN CN2010102445302A patent/CN102342483A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172099A (en) * | 2014-07-15 | 2014-12-03 | 张俊辉 | Production technology of rhaponticum uniflorum sauce |
| CN104473130A (en) * | 2014-11-15 | 2015-04-01 | 王林林 | Preparation method of health taro sauce |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120208 |