CN104605310A - Preparation method of mushroom soybean sauce - Google Patents
Preparation method of mushroom soybean sauce Download PDFInfo
- Publication number
- CN104605310A CN104605310A CN201510049095.0A CN201510049095A CN104605310A CN 104605310 A CN104605310 A CN 104605310A CN 201510049095 A CN201510049095 A CN 201510049095A CN 104605310 A CN104605310 A CN 104605310A
- Authority
- CN
- China
- Prior art keywords
- parts
- soy sauce
- mushroom
- preparation
- present
- Prior art date
- 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.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000015067 sauces Nutrition 0.000 title abstract description 4
- 244000068988 Glycine max Species 0.000 title abstract 3
- 235000010469 Glycine max Nutrition 0.000 title abstract 3
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 4
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 22
- 244000144725 Amygdalus communis Species 0.000 claims description 3
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 3
- 244000028550 Auricularia auricula Species 0.000 claims description 3
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 3
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 235000020224 almond Nutrition 0.000 claims description 3
- 244000018633 Prunus armeniaca Species 0.000 abstract 1
- 235000009827 Prunus armeniaca Nutrition 0.000 abstract 1
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a preparation method of a mushroom soybean sauce. The soybean sauce is characterized by being prepared from the following main components in parts by weight: 30-40 parts of rice bran, 10-15 parts of longan, 5-8 parts of jujuba, 3-10 parts of apricot kernels, 1-3 parts of agaric, 5%-10% of mushroom 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 mushroom 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 mushroom 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 mushroom 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 30-40 parts, rice bran, longan 10-15 parts, red date 5-8 parts, 3-10 parts, almond, 1-3 parts, auricularia auriculajudae, mushroom 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 sesame.
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 mushroom soy sauce preparation method, key component and the proportioning of described soy sauce are as follows, according to mass fraction, 30-40 parts, rice bran, longan 10-15 parts, red date 5-8 parts, 3-10 parts, almond, 1-3 parts, auricularia auriculajudae, mushroom 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 sesame.
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 mushroom soy sauce preparation method, is characterized in that, key component and the proportioning of described soy sauce are as follows, according to mass fraction, and 30-40 parts, rice bran, longan 10-15 parts, red date 5-8 parts, 3-10 parts, almond, 1-3 parts, auricularia auriculajudae, mushroom 5-10%, 70-90 parts, water.
2. mushroom 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. mushroom soy sauce preparation method according to claim 1, is characterized in that, described soy sauce also comprise 1-3 parts sesame.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510049095.0A CN104605310A (en) | 2015-01-30 | 2015-01-30 | Preparation method of mushroom soybean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510049095.0A CN104605310A (en) | 2015-01-30 | 2015-01-30 | Preparation method of mushroom soybean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104605310A true CN104605310A (en) | 2015-05-13 |
Family
ID=53140187
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510049095.0A Pending CN104605310A (en) | 2015-01-30 | 2015-01-30 | Preparation method of mushroom soybean sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104605310A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831693A (en) * | 2016-04-14 | 2016-08-10 | 佛山市聚成生化技术研发有限公司 | Soy sauce containing rich vitamins and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048490A (en) * | 1990-06-22 | 1991-01-16 | 杨东港 | Making method for edible fungi nutritious sauce |
| CN1103762A (en) * | 1993-12-15 | 1995-06-21 | 江苏沭阳凯通保健食品厂 | Method for prodn. of capillary artemisia soya sauce |
| CN1515182A (en) * | 2003-01-08 | 2004-07-28 | 李宝石 | Piquant sauce |
| CN101019678A (en) * | 2007-02-16 | 2007-08-22 | 罗权浩 | Health preserving solid beverage |
| CN103393076A (en) * | 2013-07-16 | 2013-11-20 | 丁琴 | Health care soybean sauce and preparation method thereof |
-
2015
- 2015-01-30 CN CN201510049095.0A patent/CN104605310A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048490A (en) * | 1990-06-22 | 1991-01-16 | 杨东港 | Making method for edible fungi nutritious sauce |
| CN1103762A (en) * | 1993-12-15 | 1995-06-21 | 江苏沭阳凯通保健食品厂 | Method for prodn. of capillary artemisia soya sauce |
| CN1515182A (en) * | 2003-01-08 | 2004-07-28 | 李宝石 | Piquant sauce |
| CN101019678A (en) * | 2007-02-16 | 2007-08-22 | 罗权浩 | Health preserving solid beverage |
| 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 |
|---|---|---|---|---|
| CN105831693A (en) * | 2016-04-14 | 2016-08-10 | 佛山市聚成生化技术研发有限公司 | Soy sauce containing rich vitamins and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105285910A (en) | Edible soy sauce | |
| KR100908929B1 (en) | Functional Salad Sauce using Herbal Medicine and Manufacturing Method Thereof | |
| CN104605310A (en) | Preparation method of mushroom soybean sauce | |
| CN105851370A (en) | Heat-clearing and fire-reducing tea | |
| CN104605309A (en) | Preparation method of rapeseed soybean sauce | |
| CN104605320A (en) | Preparation method of peanut soybean sauce | |
| CN105361107A (en) | Organic soy sauce | |
| CN104605319A (en) | Preparation method of rice bran soybean sauce | |
| CN104605312A (en) | Preparation method of millet soy sauce | |
| CN104605314A (en) | Preparation method of efficient hypotensive soybean sauce | |
| CN104605311A (en) | Preparation method of novel fire-clearing soybean sauce | |
| CN105639244A (en) | Mapo bean curd seasoning | |
| CN104605324A (en) | Novel preparation method of wheat soybean sauce | |
| CN104605315A (en) | Preparation method of novel health soybean sauce | |
| CN104621533A (en) | Preparation method of corn soy sauce | |
| CN104605318A (en) | Preparation method of green soya bean soy sauce | |
| CN104605321A (en) | Preparation method of fish meal soy sauce | |
| CN105361106A (en) | Seasoning soy sauce | |
| CN104621532A (en) | Preparation method of soybean sauce | |
| CN104664312A (en) | Preparation method of novel soy sauce with function of decreasing internal heat | |
| CN104605317A (en) | Preparation method of wheat soy sauce | |
| CN104605323A (en) | Preparation method of sauce capable of reducing blood pressure | |
| CN105124542A (en) | Spicy, hot, fresh and fragrant instant noodle seasoning sauce | |
| CN104605322A (en) | Preparation method of soy sauce with function of reducing internal heat | |
| CN104621531A (en) | Preparation method of bean dreg soy sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |