CN104605314A - Preparation method of efficient hypotensive soybean sauce - Google Patents
Preparation method of efficient hypotensive soybean sauce Download PDFInfo
- Publication number
- CN104605314A CN104605314A CN201510049109.9A CN201510049109A CN104605314A CN 104605314 A CN104605314 A CN 104605314A CN 201510049109 A CN201510049109 A CN 201510049109A CN 104605314 A CN104605314 A CN 104605314A
- Authority
- CN
- China
- Prior art keywords
- parts
- soy sauce
- preparation
- efficient
- hypotensive
- 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
- 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
- 208000001953 Hypotension Diseases 0.000 title abstract 2
- 208000021822 hypotensive Diseases 0.000 title abstract 2
- 230000001077 hypotensive effect Effects 0.000 title abstract 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 5
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 4
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 4
- 240000000249 Morus alba Species 0.000 claims abstract description 4
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 4
- 235000006040 Prunus persica var persica 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
- 240000002234 Allium sativum Species 0.000 claims description 3
- 241000205585 Aquilegia canadensis Species 0.000 claims description 3
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 3
- 240000001851 Artemisia dracunculus Species 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 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
- 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
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a preparation method of an efficient hypotensive soybean sauce. The soybean sauce is characterized by being prepared from the following main components in parts by weight: 30-40 parts of bean dregs, 10-15 parts of folium artemisiae argyi, 5-8 parts of peach kernel, 3-10 parts of fig, 1-3 parts of mulberry leaves, 5%-10% of sweet potatoes 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 efficient step-down 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 efficient step-down 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 efficient step-down 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, bean dregs, tarragon 10-15 parts, 5-8 parts, peach kernel, fig 3-10 parts, 1-3 parts, mulberry leaf, Ipomoea batatas 5-10%, 70-90 parts, water.
As a modification of the present invention, described soy sauce also comprises the honeysuckle of 3-6 parts.
As a modification of the present invention, described soy sauce also comprise 1-3 parts garlic.
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 efficient step-down soy sauce preparation method, key component and the proportioning of described soy sauce are as follows, according to mass fraction, 30-40 parts, bean dregs, tarragon 10-15 parts, 5-8 parts, peach kernel, fig 3-10 parts, 1-3 parts, mulberry leaf, Ipomoea batatas 5-10%, 70-90 parts, water.
As a modification of the present invention, described soy sauce also comprises the honeysuckle of 3-6 parts.
As a modification of the present invention, described soy sauce also comprise 1-3 parts garlic.
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. an efficient step-down soy sauce preparation method, is characterized in that, key component and the proportioning of described soy sauce are as follows, according to mass fraction, 30-40 parts, bean dregs, tarragon 10-15 parts, 5-8 parts, peach kernel, fig 3-10 parts, 1-3 parts, mulberry leaf, Ipomoea batatas 5-10%, 70-90 parts, water.
2. efficient step-down soy sauce preparation method according to claim 1, it is characterized in that, described soy sauce also comprises the honeysuckle of 3-6 parts.
3. efficient step-down soy sauce preparation method according to claim 1, is characterized in that, described soy sauce also comprise 1-3 parts garlic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510049109.9A CN104605314A (en) | 2015-01-30 | 2015-01-30 | Preparation method of efficient hypotensive soybean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510049109.9A CN104605314A (en) | 2015-01-30 | 2015-01-30 | Preparation method of efficient hypotensive soybean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104605314A true CN104605314A (en) | 2015-05-13 |
Family
ID=53140191
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510049109.9A Pending CN104605314A (en) | 2015-01-30 | 2015-01-30 | Preparation method of efficient hypotensive soybean sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104605314A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647371A (en) * | 2017-11-08 | 2018-02-02 | 青岛灯塔味业有限公司 | A kind of fig soy sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330183A (en) * | 2013-07-16 | 2013-10-02 | 丁琴 | Health-care sauce and preparation method thereof |
| CN103340386A (en) * | 2013-07-18 | 2013-10-09 | 丁琴 | Healthcare soy sauce and preparation method thereof |
| CN104286813A (en) * | 2013-07-15 | 2015-01-21 | 九三粮油工业集团有限公司 | Soy sauce made from bean dregs through multiple strains and production method thereof |
-
2015
- 2015-01-30 CN CN201510049109.9A patent/CN104605314A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286813A (en) * | 2013-07-15 | 2015-01-21 | 九三粮油工业集团有限公司 | Soy sauce made from bean dregs through multiple strains and production method thereof |
| CN103330183A (en) * | 2013-07-16 | 2013-10-02 | 丁琴 | Health-care sauce and preparation method thereof |
| CN103340386A (en) * | 2013-07-18 | 2013-10-09 | 丁琴 | Healthcare soy sauce and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647371A (en) * | 2017-11-08 | 2018-02-02 | 青岛灯塔味业有限公司 | A kind of fig soy sauce |
| CN107647371B (en) * | 2017-11-08 | 2021-03-16 | 青岛灯塔味业有限公司 | Fig jam oil |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150513 |
|
| WD01 | Invention patent application deemed withdrawn after publication |