CN104605319A - Preparation method of rice bran soybean sauce - Google Patents
Preparation method of rice bran soybean sauce Download PDFInfo
- Publication number
- CN104605319A CN104605319A CN201510049134.7A CN201510049134A CN104605319A CN 104605319 A CN104605319 A CN 104605319A CN 201510049134 A CN201510049134 A CN 201510049134A CN 104605319 A CN104605319 A CN 104605319A
- Authority
- CN
- China
- Prior art keywords
- parts
- rice bran
- soy sauce
- 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
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 14
- 235000009566 rice 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
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 4
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 4
- 240000008042 Zea mays Species 0.000 claims abstract description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 4
- 235000005822 corn 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
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000020224 almond Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 244000018633 Prunus armeniaca Species 0.000 abstract 1
- 235000009827 Prunus armeniaca Nutrition 0.000 abstract 1
- 235000012015 potatoes 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 rice bran 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 corn, 5-8 parts of lotus seeds, 3-10 parts of apricot kernel, 1-3 parts of agaric, 5%-10% of 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 rice bran 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 rice bran 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 rice bran 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, corn 10-15 parts, 5-8 parts, lotus seeds, 3-10 parts, almond, 1-3 parts, auricularia auriculajudae, potato 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 rice bran 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, corn 10-15 parts, 5-8 parts, lotus seeds, 3-10 parts, almond, 1-3 parts, auricularia auriculajudae, potato 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 rice bran 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, corn 10-15 parts, 5-8 parts, lotus seeds, 3-10 parts, almond, 1-3 parts, auricularia auriculajudae, potato 5-10%, 70-90 parts, water.
2. rice bran 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. rice bran 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 |
|---|---|---|---|
| CN201510049134.7A CN104605319A (en) | 2015-01-30 | 2015-01-30 | Preparation method of rice bran soybean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510049134.7A CN104605319A (en) | 2015-01-30 | 2015-01-30 | Preparation method of rice bran soybean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104605319A true CN104605319A (en) | 2015-05-13 |
Family
ID=53140196
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510049134.7A Pending CN104605319A (en) | 2015-01-30 | 2015-01-30 | Preparation method of rice bran soybean sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104605319A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1390482A (en) * | 2001-06-07 | 2003-01-15 | 上海钱万隆调味品有限公司 | Process for preparing soy from corn dregs and rice bran cake |
| CN102018199A (en) * | 2010-10-26 | 2011-04-20 | 李锦记（新会）食品有限公司 | Method for brewing soy sauce by using composite raw materials to granulate and prepare yeast and soy sauce brewed by same |
| CN102845715A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Liquid state quick-acting brewing technology for multi-flavored sauce |
| CN103330182A (en) * | 2013-07-16 | 2013-10-02 | 常爱云 | Health-care sauce and preparation method thereof |
-
2015
- 2015-01-30 CN CN201510049134.7A patent/CN104605319A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1390482A (en) * | 2001-06-07 | 2003-01-15 | 上海钱万隆调味品有限公司 | Process for preparing soy from corn dregs and rice bran cake |
| CN102018199A (en) * | 2010-10-26 | 2011-04-20 | 李锦记（新会）食品有限公司 | Method for brewing soy sauce by using composite raw materials to granulate and prepare yeast and soy sauce brewed by same |
| CN102845715A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Liquid state quick-acting brewing technology for multi-flavored sauce |
| CN103330182A (en) * | 2013-07-16 | 2013-10-02 | 常爱云 | Health-care sauce and preparation method thereof |
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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 |