CN104605309A - Preparation method of rapeseed soybean sauce - Google Patents
Preparation method of rapeseed soybean sauce Download PDFInfo
- Publication number
- CN104605309A CN104605309A CN201510049094.6A CN201510049094A CN104605309A CN 104605309 A CN104605309 A CN 104605309A CN 201510049094 A CN201510049094 A CN 201510049094A CN 104605309 A CN104605309 A CN 104605309A
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- parts
- soy sauce
- rapeseed
- preparation
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Abstract
The invention relates to a preparation method of rapeseed soybean sauce. The rapeseed soybean sauce is characterized by being prepared from the following main components in parts by weight: 30-40 parts of rapeseed, 10-15 parts of mung beans, 5-8 parts of lotus seed, 3-6 parts of longan, 1-3 parts of red date, 5%-10% of almonds and 70-90 parts of water.
Description
Technical field
The present invention relates to a kind of soy sauce, relate in particular to a kind of rapeseed soy sauce preparation method.
Background technology
Soy sauce is the flavouring of Chinese tradition.With the liquid flavoring that beans, wheat, wheat bran are brewageed.Color and luster bronzing, have unique sauce fragrant, flavour is delicious, helps lend some impetus to appetite.But soy sauce is in the market all single seasoning substantially, there is no other effect, if increase effect of some health cares in soy sauce, will be more welcome.
Summary of the invention
The present invention, just for the technical problem existed in prior art, provides a kind of rapeseed soy sauce preparation method, and the method is simple, be easy to operation, and described cost of material is lower, is convenient to apply on a large scale.
To achieve these goals, technical scheme of the present invention is as follows, a kind of rapeseed soy sauce preparation method, it is characterized in that, key component and the proportioning of described soy sauce are as follows, according to mass fraction, and rapeseed 30-40 parts, 10-15 parts, mung bean, 5-8 parts, lotus seeds, longan 3-6 parts, red date 1-3 parts, almond 5-10%, 70-90 parts, water.
As a modification of the present invention, described soy sauce also comprises the tribute chrysanthemum of 3-6 parts.
As a modification of the present invention, described soy sauce also comprise 1-3 parts ginger.
Relative to prior art, beneficial effect of the present invention is as follows, and this technique simply, easily operates, and this soy sauce has certain health-care effect, Long-Time Service, can prevent disease occur.
Detailed description of the invention
In order to deepen understanding of the present invention and understanding, below in conjunction with detailed description of the invention, the present invention will be described in detail and introduce.
embodiment 1:a kind of rapeseed soy sauce preparation method, key component and the proportioning of described soy sauce are as follows, according to mass fraction, rapeseed 30-40 parts, 10-15 parts, mung bean, 5-8 parts, lotus seeds, longan 3-6 parts, red date 1-3 parts, almond 5-10%, 70-90 parts, water.
As a modification of the present invention, described soy sauce also comprises the tribute chrysanthemum of 3-6 parts.
As a modification of the present invention, described soy sauce also comprise 1-3 parts ginger.
It should be noted that above-described embodiment is only preferred embodiment of the present invention; be not used for limiting protection scope of the present invention; the equivalent replacement made on the basis of the above or substitute, all belong to protection scope of the present invention, protection scope of the present invention is as the criterion with claims.
Claims (3)
1. a rapeseed soy sauce preparation method, is characterized in that, key component and the proportioning of described soy sauce are as follows, according to mass fraction, rapeseed 30-40 parts, 10-15 parts, mung bean, 5-8 parts, lotus seeds, longan 3-6 parts, red date 1-3 parts, almond 5-10%, 70-90 parts, water.
2. rapeseed soy sauce preparation method according to claim 1, is characterized in that, described soy sauce also comprises the tribute chrysanthemum of 3-6 parts.
3. rapeseed soy sauce preparation method according to claim 1, is characterized in that, described soy sauce also comprise 1-3 parts ginger.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510049094.6A CN104605309A (en) | 2015-01-30 | 2015-01-30 | Preparation method of rapeseed soybean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510049094.6A CN104605309A (en) | 2015-01-30 | 2015-01-30 | Preparation method of rapeseed soybean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104605309A true CN104605309A (en) | 2015-05-13 |
Family
ID=53140186
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510049094.6A Pending CN104605309A (en) | 2015-01-30 | 2015-01-30 | Preparation method of rapeseed soybean sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN104605309A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307452A (en) * | 2016-08-16 | 2017-01-11 | 印江土家族苗族自治县宏杨食品有限公司 | Soy sauce cream and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1303613A (en) * | 1999-12-10 | 2001-07-18 | 郝军 | Barley corn gruel, barley meal and five cereals gruel |
| CN101019678A (en) * | 2007-02-16 | 2007-08-22 | 罗权浩 | Health preserving solid beverage |
| CN103330182A (en) * | 2013-07-16 | 2013-10-02 | 常爱云 | Health-care sauce and preparation method thereof |
| CN103393076A (en) * | 2013-07-16 | 2013-11-20 | 丁琴 | Health care soybean sauce and preparation method thereof |
-
2015
- 2015-01-30 CN CN201510049094.6A patent/CN104605309A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1303613A (en) * | 1999-12-10 | 2001-07-18 | 郝军 | Barley corn gruel, barley meal and five cereals gruel |
| CN101019678A (en) * | 2007-02-16 | 2007-08-22 | 罗权浩 | Health preserving solid beverage |
| CN103330182A (en) * | 2013-07-16 | 2013-10-02 | 常爱云 | Health-care sauce and preparation method thereof |
| CN103393076A (en) * | 2013-07-16 | 2013-11-20 | 丁琴 | Health care soybean sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307452A (en) * | 2016-08-16 | 2017-01-11 | 印江土家族苗族自治县宏杨食品有限公司 | Soy sauce cream and preparation method thereof |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150513 |