CN102440371A - Traditional Chinese medicine blood pressure reducing health-care soy sauce - Google Patents
Traditional Chinese medicine blood pressure reducing health-care soy sauce Download PDFInfo
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- CN102440371A CN102440371A CN2010105158475A CN201010515847A CN102440371A CN 102440371 A CN102440371 A CN 102440371A CN 2010105158475 A CN2010105158475 A CN 2010105158475A CN 201010515847 A CN201010515847 A CN 201010515847A CN 102440371 A CN102440371 A CN 102440371A
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- soy sauce
- chinese medicine
- blood pressure
- pressure reducing
- health care
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Abstract
The invention relates to a traditional Chinese medicine blood pressure reducing health-care soy sauce, wherein the health-care soy sauce is based on the production technology of the traditional soy sauce; Chinese herbal medicine uncaria with blood pressure reducing effect, nacre mother of pearl, fructus ligustri lucidi, scutellaria baicalensis, rhizoma alismatis and raw glycyrrhiza are added in the fermentation process; and the manufacturing method is as follows: after being fried, the traditional Chinese medicine is brewed with bean cake, wheat and bran in a mixing manner. The health-care soy sauce has unique taste, seasoning effect of common soy sauce and a certain blood pressure reducing effect.
Description
Technical field
The present invention relates to the flavouring manufacture field, a kind of specifically Chinese herbal medicine with hypotensive effect that added is brewageed the health-care sauce that forms.
Background technology
Along with the quickening of the abundant and rhythm of life of modern society's material, hypertension becomes a kind of common illness.Diseases such as headache, dizzy, tinnitus, palpitation, insomnia, extremity numbness can appear in the hyperpietic; Severe patient also possibly lead to complications, and coronary heart disease, diabetes, heart failure, high fat of blood, ephrosis, peripheral arterial disease, apoplexy, left ventricular hypertrophy etc. are arranged.In hypertensive various complication, the most remarkable with the infringement of the heart, brain, kidney.The severe complications of hypertension is a headstroke, and the probability that headstroke takes place is 7.76 times of normal arterial pressure people.Hypertension is very big to the health hazard of human body.The hyperpietic can not only rely on drug therapy, do from the drop of life.
Soy sauce is an indispensable seasoning good merchantable brand in the diet.Also brew does not have the report of the soy sauce of hypotensive effect as raw material with Chinese herbal medicine through retrieval.
Summary of the invention
The purpose of this invention is to provide a kind of with the soy sauce with hypotensive effect of Chinese medicine with soybean, wheat and wheat bran mixing brew.
The Chinese medicine of being selected for use has: yncaria stem with hooks has the flat liver of heat-clearing, and the effect of the arresting convulsion that relieves dizziness, high fever, infantile convulsions, epilepsy, etc. also has the effect of step-down.Primary treatment of children with epilepsy Zhizong, adults with high blood pressure, dizziness, blurred vision, woman eclampsia.
Mother-of-pearl has calming the liver, the arresting convulsion of calming the nerves, the effect of clearing liver and improving vision.Main treatment liver-yang rises, dim eyesight tinnitus, and cheek is scorching, and it is dizzy to have a headache, palpitation and insomnia.
The fruit of glossy privet tonifies the liver and kidney, and clearind deficient heat makes eye bright, and is mainly used in Light-headedness, soreness and weakness of waist and knees, and seminal emission, tinnitus, poliosis, osteopyrexia and fever, order are secretly not clear.The fruit of glossy privet also has step-down, reducing blood lipid, hypoglycemic effect.
The root of large-flowered skullcap has heat-clearing and damp-drying drug, and cool blood is antiabortive, detoxicating functions.Cure mainly diseases such as warm heat disease, the infection of the upper respiratory tract, cough with lung heat, damp and hot jaundice, pneumonia, dysentery, hemoptysis, hot eyes, fetal irritability, hypertension, the swollen furuncle sore of carbuncle.The clinical practice of the root of large-flowered skullcap is antibiotic not worse than the coptis, and does not develop immunity to drugs.Contained flavones ingredient has tangible step-down, effect for reducing fat.
The rhizoma alismatis theory of traditional Chinese medical science thinks that it is cold in nature, has the effect of clearing damp and promoting diuresis.Modern medicine study, rhizoma alismatis can reduce serum total cholesterol and triacylglycerol content, slow down atherosclerotic and form.Rhizoma alismatis and preparation modern times thereof also are used to treat auditory vertigo, dyslipidemia, seminal emission, fatty liver and diabetes etc.
Living Radix Glycyrrhizae is invigorated the spleen and benefited qi, and is clearing heat and detoxicating, expelling phlegm and arresting coughing, relieving spasm to stop pain, coordinating the drug actions of a prescription.Be used for weakness of the spleen and the stomach, lassitude hypodynamia, palpitation, coughing with a lot of sputum, the anxious pain of gastral cavity abdomen, four limbs contraction, carbuncle sore tumefacting virus, cushion toxicity, strong.
Above-mentioned Chinese medicine is formed Chinese medicine antihypertensive health care soy sauce with the brewing materials mixing brew of traditional soy sauce.
Described Chinese medicine antihypertensive health care soy sauce, the raw material of said production tradition soy sauce is soybean, wheat and wheat bran.
Described a kind of Chinese medicine antihypertensive health care soy sauce, the weight proportion of said raw material is:
Soybean 25-60% wheat 15-40%
Wheat bran 10-30% Chinese herbal medicine 5-15%
Described a kind of Chinese medicine antihypertensive health care soy sauce, the weight proportion of said Chinese herbal medicine is:
Yncaria stem with hooks 10-15% mother-of-pearl 20-40% fruit of glossy privet 10-15%
The living Radix Glycyrrhizae 10-15% of root of large-flowered skullcap 10-15% rhizoma alismatis 20-40%
Described a kind of Chinese medicine antihypertensive health care soy sauce, its preparation method is: with said Chinese herbal medicine by prior art fried after, mix to brewage getting final product with the raw material that cooks.
Materials wide material sources of the present invention, technology is simple, special taste, the seasoning effect that had both had common soy sauce has certain antihypertensive effect again.
The specific embodiment
Embodiment one
Soybean 42%, wheat 27%, wheat bran 20%, Chinese herbal medicine 11%
Contained Chinese herbal medicine yncaria stem with hooks 12%, mother-of-pearl 26%, the fruit of glossy privet 12%, the root of large-flowered skullcap 12%, rhizoma alismatis 26%, living Radix Glycyrrhizae 12%
With the Chinese herbal medicine mixed soaking, fried 30-50 minute;
Soybean and wheat are smashed back immersion 1-2 hour, add wheat bran again and stir, cook;
Chinese medicine mixed liquor and the raw material that cooks are mixed, get final product by the prior art brew.
Embodiment two
Soybean 30%, wheat 35%, wheat bran 20%, Chinese herbal medicine 15%
Contained Chinese herbal medicine yncaria stem with hooks 10%, mother-of-pearl 30%, the fruit of glossy privet 10%, the root of large-flowered skullcap 10%, rhizoma alismatis 30%, living Radix Glycyrrhizae 10%
With the Chinese herbal medicine mixed soaking, fried 30-50 minute;
Soybean and wheat are smashed back immersion 1-2 hour, add wheat bran again and stir, cook;
Chinese medicine mixed liquor and the raw material that cooks are mixed, get final product by the prior art brew.
Claims (5)
1. a Chinese medicine antihypertensive health care soy sauce is characterized in that, this health-care sauce is that the production technology with traditional soy sauce is the basis, has added Chinese medicine yncaria stem with hooks, mother-of-pearl, the fruit of glossy privet, the root of large-flowered skullcap, rhizoma alismatis, living Radix Glycyrrhizae with hypotensive effect during the fermentation.
2. a kind of Chinese medicine antihypertensive health care soy sauce according to claim 1 is characterized in that the raw material of the traditional soy sauce of said production is soybean, wheat and wheat bran.
3. a kind of Chinese medicine antihypertensive health care soy sauce according to claim 1 is characterized in that the weight proportion of said raw material is: soybean 25-60% wheat 15-40%
Wheat bran 10-30% Chinese herbal medicine 5-15%
4. a kind of Chinese medicine antihypertensive health care soy sauce according to claim 1 is characterized in that the weight proportion of said Chinese herbal medicine is:
Yncaria stem with hooks 10-15% mother-of-pearl 20-40% fruit of glossy privet 10-15%
The living Radix Glycyrrhizae 10-15% of root of large-flowered skullcap 10-15% rhizoma alismatis 20-40%
5. a kind of Chinese medicine antihypertensive health care soy sauce according to claim 1 is characterized in that its preparation method is: with said Chinese herbal medicine by prior art fried after, mix to brewage getting final product with the raw material that cooks.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105158475A CN102440371A (en) | 2010-10-13 | 2010-10-13 | Traditional Chinese medicine blood pressure reducing health-care soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105158475A CN102440371A (en) | 2010-10-13 | 2010-10-13 | Traditional Chinese medicine blood pressure reducing health-care soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102440371A true CN102440371A (en) | 2012-05-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010105158475A Pending CN102440371A (en) | 2010-10-13 | 2010-10-13 | Traditional Chinese medicine blood pressure reducing health-care soy sauce |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987335A (en) * | 2012-12-18 | 2013-03-27 | 陈亚萍 | Health-care soy sauce and preparation method thereof |
| CN103340385A (en) * | 2013-07-16 | 2013-10-09 | 丁琴 | Multi-functional health care soy sauce and preparation method thereof |
| CN103431358A (en) * | 2013-09-10 | 2013-12-11 | 张凤平 | Preparation method of health-care privet soy |
| CN103798740A (en) * | 2014-02-28 | 2014-05-21 | 黎雁欣 | Preparation method of healthcare pumpkin soy sauce |
| CN104970335A (en) * | 2015-07-06 | 2015-10-14 | 广西健宝石斛有限责任公司 | Dendrobium candidum health-preserving soy sauce |
| CN105768037A (en) * | 2016-05-05 | 2016-07-20 | 中国农业科学院特产研究所 | Cornu cervi pantotrichum healthcare sauce and preparation method thereof |
| CN106307454A (en) * | 2016-08-24 | 2017-01-11 | 苏州市吉成酱业酿造有限公司 | Health protection soy sauce |
-
2010
- 2010-10-13 CN CN2010105158475A patent/CN102440371A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987335A (en) * | 2012-12-18 | 2013-03-27 | 陈亚萍 | Health-care soy sauce and preparation method thereof |
| CN103340385A (en) * | 2013-07-16 | 2013-10-09 | 丁琴 | Multi-functional health care soy sauce and preparation method thereof |
| CN103431358A (en) * | 2013-09-10 | 2013-12-11 | 张凤平 | Preparation method of health-care privet soy |
| CN103798740A (en) * | 2014-02-28 | 2014-05-21 | 黎雁欣 | Preparation method of healthcare pumpkin soy sauce |
| CN104970335A (en) * | 2015-07-06 | 2015-10-14 | 广西健宝石斛有限责任公司 | Dendrobium candidum health-preserving soy sauce |
| CN105768037A (en) * | 2016-05-05 | 2016-07-20 | 中国农业科学院特产研究所 | Cornu cervi pantotrichum healthcare sauce and preparation method thereof |
| CN105768037B (en) * | 2016-05-05 | 2019-01-04 | 中国农业科学院特产研究所 | A kind of antler health-care soy sauce and preparation method thereof |
| CN106307454A (en) * | 2016-08-24 | 2017-01-11 | 苏州市吉成酱业酿造有限公司 | Health protection soy sauce |
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Legal Events
| Date | Code | Title | Description |
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| 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: 20120509 |