CN104605324A - Novel preparation method of wheat soybean sauce - Google Patents
Novel preparation method of wheat soybean sauce Download PDFInfo
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- CN104605324A CN104605324A CN201510049153.XA CN201510049153A CN104605324A CN 104605324 A CN104605324 A CN 104605324A CN 201510049153 A CN201510049153 A CN 201510049153A CN 104605324 A CN104605324 A CN 104605324A
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Abstract
The invention relates to a novel preparation method of a wheat soybean sauce. The soybean sauce is characterized by being prepared from the following main components in parts by weight: 30-40 parts of wheat, 10-15 parts of rape seed cake, 5-8 parts of angelica sinensis, 3-10 parts of lalang grass rhizome, 1-3 parts of spirulina, 5%-10% of apricot kernels 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 novel wheat 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 novel wheat 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 novel wheat 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 wheat 30-40 parts, rape cake 10-15 parts, Radix Angelicae Sinensis 5-8 parts, cogongrass rhizome 3-10 parts, spirulina 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 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 novel wheat soy sauce preparation method, key component and the proportioning of described soy sauce are as follows, according to mass fraction, wheat 30-40 parts, rape cake 10-15 parts, Radix Angelicae Sinensis 5-8 parts, cogongrass rhizome 3-10 parts, spirulina 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 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. a novel wheat soy sauce preparation method, is characterized in that, key component and the proportioning of described soy sauce are as follows, according to mass fraction, wheat 30-40 parts, rape cake 10-15 parts, Radix Angelicae Sinensis 5-8 parts, cogongrass rhizome 3-10 parts, spirulina 1-3 parts, almond 5-10%, 70-90 parts, water.
2. novel wheat 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. novel wheat 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 |
|---|---|---|---|
| CN201510049153.XA CN104605324A (en) | 2015-01-30 | 2015-01-30 | Novel preparation method of wheat soybean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510049153.XA CN104605324A (en) | 2015-01-30 | 2015-01-30 | Novel preparation method of wheat soybean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104605324A true CN104605324A (en) | 2015-05-13 |
Family
ID=53140201
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510049153.XA Pending CN104605324A (en) | 2015-01-30 | 2015-01-30 | Novel preparation method of wheat soybean sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN104605324A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1049273A (en) * | 1990-08-18 | 1991-02-20 | 贵州省铜仁地区粮油科学研究所 | The dregs of rapeseed cake technology that makes soy sauce |
| CN103340385A (en) * | 2013-07-16 | 2013-10-09 | 丁琴 | Multi-functional health care soy 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 CN201510049153.XA patent/CN104605324A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1049273A (en) * | 1990-08-18 | 1991-02-20 | 贵州省铜仁地区粮油科学研究所 | The dregs of rapeseed cake technology that makes soy sauce |
| CN103340385A (en) * | 2013-07-16 | 2013-10-09 | 丁琴 | Multi-functional health care soy sauce and preparation method thereof |
| CN103393076A (en) * | 2013-07-16 | 2013-11-20 | 丁琴 | Health care soybean sauce and preparation method thereof |
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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 |