CN104664312A - Preparation method of novel soy sauce with function of decreasing internal heat - Google Patents
Preparation method of novel soy sauce with function of decreasing internal heat Download PDFInfo
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- CN104664312A CN104664312A CN201510049137.0A CN201510049137A CN104664312A CN 104664312 A CN104664312 A CN 104664312A CN 201510049137 A CN201510049137 A CN 201510049137A CN 104664312 A CN104664312 A CN 104664312A
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- soy sauce
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- internal heat
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Abstract
The invention relates to a preparation method of novel soy sauce with a function of decreasing internal heat. The preparation method is characterized in that the soy sauce comprises the following main components in parts by mass: 30-40 parts of corn, 10-15 parts of pentapanax leschenaultii, 5-8 parts of lotus nut, 3-10 parts of jasmine, 1-3 parts of colla corri asini, 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 and a kind of novelly fall fiery 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 and novelly falls fiery 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, and one is novel falls fiery 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 corn 30-40 parts, Pentapanax leschenaultii 10-15 parts, lotus nut 5-8 parts, cape jasmine 3-10 parts, 1-3 parts, donkey-hide gelatin, Ipomoea batatas 5-10%, 70-90 parts, water.
As a modification of the present invention, described soy sauce also comprises the mulberry leaf 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:one is novel falls fiery soy sauce preparation method, and key component and the proportioning of described soy sauce are as follows, according to mass fraction, and corn 30-40 parts, Pentapanax leschenaultii 10-15 parts, lotus nut 5-8 parts, cape jasmine 3-10 parts, 1-3 parts, donkey-hide gelatin, Ipomoea batatas 5-10%, 70-90 parts, water.
As a modification of the present invention, described soy sauce also comprises the mulberry leaf 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. novelly fall a fiery 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, corn 30-40 parts, Pentapanax leschenaultii 10-15 parts, lotus nut 5-8 parts, cape jasmine 3-10 parts, 1-3 parts, donkey-hide gelatin, Ipomoea batatas 5-10%, 70-90 parts, water.
2. according to claim 1ly novelly fall fiery soy sauce preparation method, it is characterized in that, described soy sauce also comprises the mulberry leaf of 3-6 parts.
3. according to claim 1ly novelly fall fiery soy sauce preparation method, it is characterized in that, described soy sauce also comprise 1-3 parts garlic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510049137.0A CN104664312A (en) | 2015-01-30 | 2015-01-30 | Preparation method of novel soy sauce with function of decreasing internal heat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510049137.0A CN104664312A (en) | 2015-01-30 | 2015-01-30 | Preparation method of novel soy sauce with function of decreasing internal heat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104664312A true CN104664312A (en) | 2015-06-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510049137.0A Pending CN104664312A (en) | 2015-01-30 | 2015-01-30 | Preparation method of novel soy sauce with function of decreasing internal heat |
Country Status (1)
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| CN (1) | CN104664312A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005379A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Sauce-vinegar for decreasing blood sugar and preparation method of sauce-vinegar |
| CN103330183A (en) * | 2013-07-16 | 2013-10-02 | 丁琴 | Health-care sauce and preparation method thereof |
| CN103340385A (en) * | 2013-07-16 | 2013-10-09 | 丁琴 | Multi-functional health care soy sauce and preparation method thereof |
| CN104026554A (en) * | 2014-06-30 | 2014-09-10 | 彭尚元 | Nutritional soy sauce and preparation method of nutritional soy sauce |
-
2015
- 2015-01-30 CN CN201510049137.0A patent/CN104664312A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005379A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Sauce-vinegar for decreasing blood sugar and preparation method of sauce-vinegar |
| CN103330183A (en) * | 2013-07-16 | 2013-10-02 | 丁琴 | Health-care sauce and preparation method thereof |
| CN103340385A (en) * | 2013-07-16 | 2013-10-09 | 丁琴 | Multi-functional health care soy sauce and preparation method thereof |
| CN104026554A (en) * | 2014-06-30 | 2014-09-10 | 彭尚元 | Nutritional soy sauce and preparation method of nutritional soy sauce |
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| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150603 |