CN105011027A - Medicine flavored soybean sauce manufacture method - Google Patents

Medicine flavored soybean sauce manufacture method Download PDF

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Publication number
CN105011027A
CN105011027A CN201510373366.8A CN201510373366A CN105011027A CN 105011027 A CN105011027 A CN 105011027A CN 201510373366 A CN201510373366 A CN 201510373366A CN 105011027 A CN105011027 A CN 105011027A
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sauce
water
steaming
steamer
parts
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侯锐
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CHONGQING JIANGREN FLAVOURING Co Ltd
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CHONGQING JIANGREN FLAVOURING Co Ltd
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    • 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

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Abstract

The present invention discloses a medicine flavored soybean sauce manufacture method which includes the following operation steps: preparing materials: soybeans are washed and soaked for 8-12 h; taking medicinal materials for steaming: scutellaria baicalensis, artemisia capillaris, mint, licorice, dried orange peel, perilla frutescens leaves, and angelica dahurica are mixed and reserved for the next step; steaming materials: the medicinal materials for steaming are placed on a bottom-layer food steamer of a steamer, the soaked soybeans are placed on a upper-layer food steamer and stewed for 1-3 h after the water in the steamer is boiled out, and the water in the steamer is boiled out once every 30 min; after the brewing is completed, the water in the steamer is boiled out again and steamed for 1-2 h after the water is boiled out; and blending flour, inoculating, fermenting, blending materials, and sun-drying the sauce, thereby obtaining the finished products. The present invention provides a manufacture method of the medicine flavored soybean sauce which has effects of clearing heat and clearing away toxins, is moderate in flavor, and is suitable for the general population.

Description

The preparation method of medicine odor type soya sauce
Technical field
The invention belongs to method for making food field, be specifically related to a kind ofly to there is medicine odor type and there is the preparation method of heat-clearing effect soya sauce.
Background technology
Soya sauce, also known as soy sauce, beans sauce, fries with soya bean and grinds after fermentation and make, and is the traditional tartar sauce of China.The advantage of soya sauce has: one, the main component of soya sauce has protein, fat, vitamin, calcium, phosphorus, iron etc., and these are all the indispensable nutritional labelings of human body; Two, soya sauce is rich in good protein, can not only increase the nutritive value of vegetable during culinary art, and protein generates amino acid under the effect of microorganism, and vegetable can be made to present more delicious flavour, has appetizing to help effect of food; Three, be also rich in linoleic acid in soya sauce, leukotrienes, necessary aliphatic acid supplemented to human body and reduces cholesterol all helpful, thus reduce the probability suffering from angiocardiopathy; Four, the fat in soya sauce is rich in unrighted acid and soybean lecithin, has the effect keeping blood vessel elasticity, brain tonic and prevent fatty liver from being formed.Therefore, soya sauce is very popular.
The common way of existing soya sauce comprises soaks soya bean, cooked beans or stir-fry beans, inoculate, koji, fermentation, solarization system is made, the common raw material of existing soya sauce is only soya bean, taste is also more traditional, therefore, in order to break through taste, now also there is the soya sauce of beef flavour, floral type soya sauce, the soya sauce etc. of Traditional-Chinese-medicine-type, this kind of common way of soya sauce adds mutton when spice, flower fragment etc., then the adding after its Chinese medicine effective component extracting or directly add after abrasive dust of Traditional-Chinese-medicine-type, but this kind of preparation method, the degrees of fusion of soya sauce and Chinese medicine can be caused poor, be only the taste on surface, and substantially merge the surface soya bean due to the taste of Chinese medicine, therefore, flavour of a drug are overweight, be difficult to suitable general population.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of Traditional-Chinese-medicine-type soya sauce medicine fragrance with antipyretic and antidote functions of making moderate, the preparation method of the medicine odor type soya sauce of suitable general population.
In order to solve the problems of the technologies described above, the invention provides following technical scheme: the preparation method of medicine odor type soya sauce, its operating procedure is as follows:
One, get the raw materials ready: soak 8 ~ 12h by after soya bean cleaning; Get and steam medicinal material: the root of large-flowered skullcap, oriental wormwood, peppermint, Radix Glycyrrhizae, dried orange peel, perilla leaf, the root of Dahurain angelica, mixing for standby use;
Two, steaming: be positioned over bottom food steamer in steaming device by steaming medicinal material, after the water boil in steaming device, is positioned in the food steamer of upper strata by the soya bean after soaking, stewing system 1 ~ 3h, in the process of stewing system, every 30min, boils the water in a steaming device; After stewing system completes, again boil the water in steaming device, after boiling, steam 1 ~ 2h again;
Three, noodles served with soy sauce, sesame butter, etc.: the soya bean steamed is taken out, is cooled to less than 30 DEG C, then adds flour, mix;
Four, inoculate: again bacterial classification is mixed with the soya bean after spice;
Five, ferment: postvaccinal soya bean is positioned over the jar fermenter fermentation 25 ~ 35h in greenhouse, and the temperature in greenhouse is 25 ~ 30 DEG C, obtains former sauce;
Six, spice: add water, salt in former sauce, and mix;
Seven, sauce is shone: the former sauce after spice is shone system 30 ~ 40 days in the sun, stirs three every day, then add flavoring, obtain finished product.
Adopt the preparation method of the medicine odor type soya sauce of technical solution of the present invention, step one, 8 ~ 12h is soaked after soya bean cleaning, object is to make the seed coat on soya bean surface soften, be convenient to steam maturation on the one hand, easily enter in soya bean after being convenient on the other hand to steam the active ingredient volatilization of medicinal material, merge with the active ingredient of soya bean; The root of large-flowered skullcap: bitter, cold.Return lung, courage, spleen, large intestine, small intestinl channel; Have heat-clearing and damp-drying drug, purging intense heat and detonicating, hemostasis, antiabortive effect, for damp-warm syndrome, summer-heat and damp, evil of vomitting uncomfortable in chest, damp and hot ruffian is full, and rush down dysentery, jaundice, cough with lung heat, high hot polydipsia, blood-head tells nosebleed, carbuncle sore tumefacting virus, fetal irritability.Oriental wormwood: bitter, pungent, is slightly cold, and returns spleen, stomach, liver, gallbladder channel; There is eliminating dampness and heat, the effect of normalizing gallbladder to cure jaundice, for jaundice oliguria, damp-warm syndrome summer-heat and damp, wet sore itch.Peppermint: pungent, cool, return lung, Liver Channel; There is dispelling wind and heat from the body, the clear sharp head, relieve sore throat, promoting eruption, the effect of soothing the liver promoting the circulation of qi; For anemopyretic cold, wind-warm syndrome from the beginning of, headache, hot eyes, larynx numbness, aphtha, rubella, measles, chest the side of body swollen vexed.Radix Glycyrrhizae: sweet, flat, the thoughts of returning home, lung, spleen, stomach warp; Have and invigorate the spleen and benefit qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, relieving spasm to stop pain, the effect of coordinating the drug actions of a prescription, for weakness of the spleen and the stomach, lassitude hypodynamia, palpitation, coughing with a lot of sputum, the anxious pain of gastral cavity abdomen, four limbs contraction, carbuncle sore tumefacting virus, cushion toxicity, strong.Dried orange peel: bitter, pungent, temperature, returns lung, the spleen channel; Have regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm effect, for abdominal fullness and distention, food is few vomits and diarrhoea, coughing with a lot of sputum.Perilla leaf: pungent, temperature, returns lung, the spleen channel; Have loose trembling with fear of inducing sweat, the effect of relieving QI stagnancy in the stomach, for anemofrigid cold, evil of vomitting of coughing, the vomiting of pregnancy, fish crab is poisoning.The root of Dahurain angelica: pungent, temperature, returns stomach, large intestine, lung channel; Have loose trembling with fear of inducing sweat, wind-expelling pain-stopping, a surname's clearing the nasal passage, eliminating dampness is band only, the effect of detumescence and apocenosis, and for cold headache, pain in the supra-orbital bone, nasal obstruction runny nose, allergic rhinitis, nasosinusitis, have a toothache, under band, sore swells and ache.The root of large-flowered skullcap, oriental wormwood, perilla leaf, the root of Dahurain angelica are clearing heat and detoxicating medicinal material, and its bitter; Radix Glycyrrhizae and said medicine compatibility, can reduce the injury of medicinal material to stomach and intestine, play a protective role.Peppermint, dried orange peel taste are refrigerant, and taste is sour-sweet, have orange taste, therefore, by the adjustable taste steaming medicinal material after mixing with medicinal material after the extracts active ingredients of peppermint, dried orange peel, make it have medicine fragrance.
Step 2: first will steam medicinal material and be placed on bottom food steamer, bottom food steamer is namely near lower floor's food steamer of water, after water boil, the active ingredient of medicinal material can be volatilized, volatile oil gas molecule in medicinal material is exchanged and draws, soya bean is then placed in the food steamer of upper strata, namely upper strata food steamer is positioned on bottom food steamer, soya bean is subject to steaming the volatile oil component that medicinal material steams rear volatilization, the active ingredient of the active ingredient and soya bean that steam medicinal material exchanges, and fully merges, and makes medicine fragrance incorporate in soya bean, after stewing system, then boil soya bean is cooked.
Step 3: soya sauce needs increase viscosity and mouthfeel adding of flour, adds flour again, mix thoroughly, mainly in order to avoid high temperature makes flour become pasty state, be difficult to mix thoroughly after being cooled by soya sauce.
Step 4: the bacterial classification of inoculation is generally aspergillus oryzae.
Step 5: fermentation makes the aspergillus oryzae of soya bean fully ferment, and in sweat, the active ingredient of medicine perfume (or spice) also fully merges with the nutritional labeling of soya bean.
Step 6: spice increases taste.
Step its: shine system 30 ~ 40 days, stir three every day, sauce to be shone in the process of system fully and sun exposure, shines and be made as the pure sauce of fragrance.
Owing to adding the medicinal material steamed in the present invention in the process of steaming, the medicinal material steamed active ingredient that is abundant and soya bean fully merges, and medicine fragrance is infiltrated in soya bean, thus the medicine fragrance in last obtained soya sauce is uniformly distributed, stir compared with the mode that merges with existing, evenly, taste evenly, and the soya sauce that taste compares existing agitating mode obtained is light, medicine is fragrant for being uniformly distributed, add dried orange peel, peppermint adjustment flavour of a drug, avoid flavour of a drug overweight, be difficult to adapt to general population.
Further, in described step one, the mass fraction of each material is: soya bean 1000 parts, the root of large-flowered skullcap 15 parts, oriental wormwood 10 parts, peppermint 10 parts, 10 parts, Radix Glycyrrhizae, dried orange peel 12 parts, perilla leaf 10 parts, the root of Dahurain angelica 10 parts.Proved by experiment, when the mass fraction steaming medicinal material is compared too much, flavour of a drug are overweight, are difficult to eat, and time very few, are difficult to again experience out different medicine fragrance, and therefore, aforementioned proportion is most suitable ratio, accept by general population.
Further, in described step 3, the mass fraction of flour is: 50 ~ 100 parts.The amount of flour determines final obtained sauce sliminess, and flour is too much, and taste deflection flour paste, flour are very few, then viscosity is too low, and mouthfeel is poor.
Further, in described step 4, the mass fraction of bacterial classification is 1 part.The ratio of bacterial classification and above-mentioned soya bean determines the effect of fermenting, the time of fermentation, the aforementioned proportion time suitable and avoid waste.
Further, described spice Zhong Shui, the mass fraction of salt are respectively: 80 ~ 100 parts of salt, 250 ~ 300 parts of water.Regulate according to taste, but soya sauce salt is slightly many usually, can prolong storage period.
Further, in described step 7, when shining system the 15th day, add flavoring: capsicum, ginger, monosodium glutamate.When shining system the 15th day, adding flavoring, flavoring being added when the process medium viscosity that soya sauce shines system is moderate, increases mouthfeel.
Further, the water added in described spice is the water after the steaming of described step 2.Be rich in middle the effective elements of the medicine in water after steaming, the water added water for this reason, avoided waste, and improve the content of medicine fragrance.
Further, in described step 2 in steaming process, when stewing 1h processed, medicinal material will be steamed and put into water and boil rear continuation and boil in a covered pot over a slow fire system 1 ~ 2h.Owing to steaming medicinal material in bottom food steamer during steaming, gas exchanges active ingredient, the active constituent content produced is effective, therefore, after stewing 1h processed, medicinal material will be steamed and be positioned in water, after continuing decoction, boil in a covered pot over a slow fire system, steam soya bean, make the active ingredient steamed in medicinal material separate out and merge with soya bean more.
Detailed description of the invention
The preparation method of medicine odor type soya sauce of the present invention, in each embodiment, the quality of its each raw material is as shown in table 1:
Table 1
Below respectively embodiment one ~ embodiment seven is illustrated to the preparation method of medicine odor type soya sauce of the present invention.
Embodiment one:
One, get the raw materials ready: after getting the cleaning of 1000g soya bean, soak 8h; Get and steam medicinal material: root of large-flowered skullcap 10g, oriental wormwood 8g, peppermint 8g, Radix Glycyrrhizae 8g, dried orange peel 10g, perilla leaf 8g, root of Dahurain angelica 8g, mixing for standby use;
Two, steaming: steaming device adopts steamer, and steamer comprises three layers of food steamer, will steam on third layer food steamer that medicinal material is positioned in steamer, after the water boil in steamer, the soya bean after soaking is positioned in second layer food steamer, stewing 1h processed, in the process of stewing system, every 30min, boil the water in a steamer; After stewing system completes, again boil the water in steamer, steam 2h again after boiling, steamer, in stewing system and the process that steams, with packing cloth by the gap between the pot cover of steamer and steamer, clearance seal between food steamer and steamer, need be avoided gas to escape, causes waste;
Three, noodles served with soy sauce, sesame butter, etc.: taken out by the soya bean steamed, are cooled to less than 30 DEG C with fan blowing, then add 50g flour, mix;
Four, inoculate: again 1g bacterial classification is mixed with the soya bean after spice;
Five, ferment: postvaccinal soya bean is positioned over fermentation 25h in the jar fermenter in greenhouse, and the temperature in greenhouse is 25 DEG C, relies on air-conditioning to keep temperature, obtain former sauce in greenhouse;
Six, spice: add 250g water, 80g salt in former sauce, and mix;
Seven, sauce is shone: the former sauce after spice is shone system 30 days in the sun, stirs three every day, at 10 in the morning, once at 13 at noon, once at 15 in afternoon once, then added flavoring: monosodium glutamate, thick chilli sauce, ginger, obtain finished product.
Embodiment two:
One, get the raw materials ready: after getting the cleaning of 1000g soya bean, soak 12h; Get and steam medicinal material: root of large-flowered skullcap 13g, oriental wormwood 9g, peppermint 9g, Radix Glycyrrhizae 9g, dried orange peel 11g, perilla leaf 9g, root of Dahurain angelica 9g, mixing for standby use;
Two, steaming: steaming device adopts steamer, and steamer comprises three layers of food steamer, will steam on third layer food steamer that medicinal material is positioned in steamer, after the water boil in steamer, soya bean after soaking is positioned in second layer food steamer, first stewing 1h processed, in the process of stewing system, every 30min, boil the water in a steamer, after stewing 1h processed, the medicinal material that steams on third layer food steamer is added in the water of steamer, after boiling, continue stewing 2h processed; After stewing system completes, again boil the water in steamer, steam 1h again after boiling, steamer, in stewing system and the process that steams, with packing cloth by the gap between the pot cover of steamer and steamer, clearance seal between food steamer and steamer, need be avoided gas to escape, causes waste;
Three, noodles served with soy sauce, sesame butter, etc.: taken out by the soya bean steamed, are cooled to less than 30 DEG C with fan blowing, then add 60g flour, mix;
Four, inoculate: again 0.5g bacterial classification is mixed with the soya bean after spice;
Five, ferment: postvaccinal soya bean is positioned over fermentation 35h in the jar fermenter in greenhouse, and the temperature in greenhouse is 30 DEG C, relies on air-conditioning to keep temperature, obtain former sauce in greenhouse;
Six, spice: add 255g water, 80g salt in former sauce, water is the water in step 2 after steaming, and mixes;
Seven, sauce is shone: the former sauce after spice is shone system 40 days in the sun, stirs three every day, at 10 in the morning, once at 13 at noon, once at 15 in afternoon once, then added flavoring: monosodium glutamate, thick chilli sauce, ginger, obtain finished product.
Embodiment three:
Be with the difference of embodiment one:
Step one, to get the raw materials ready: after getting the cleaning of 1000g soya bean, soak 8h; Get and steam medicinal material: root of large-flowered skullcap 15g, oriental wormwood 10g, peppermint 10g, Radix Glycyrrhizae 10g, dried orange peel 12g, perilla leaf 10g, root of Dahurain angelica 10g, mixing for standby use;
Step 3, noodles served with soy sauce, sesame butter, etc.: taken out by the soya bean steamed, be cooled to less than 30 DEG C with fan blowing, then add 80g flour, mix;
Step 6, spice: in former sauce, add 260g water, 80g salt, and mix.
All the other operating procedures are consistent.
Embodiment four:
Be with the difference of embodiment two:
Step one, to get the raw materials ready: after getting the cleaning of 1000g soya bean, soak 12h; Get and steam medicinal material: root of large-flowered skullcap 15g, oriental wormwood 10g, peppermint 10g, Radix Glycyrrhizae 10g, dried orange peel 12g, perilla leaf 10g, root of Dahurain angelica 10g, mixing for standby use;
Step 3, noodles served with soy sauce, sesame butter, etc.: taken out by the soya bean steamed, be cooled to less than 30 DEG C with fan blowing, then add 50g flour, mix;
Step 6, spice: in former sauce, add 250g water, 90g salt, water is the water in step 2 after steaming, and mixes.
All the other operating procedures are consistent.
Embodiment five:
Be with the distinctive points of embodiment four:
Step one, to get the raw materials ready: soybean soaking 8h;
Step 2, steaming: steaming device adopts steamer, and steamer comprises two-layer food steamer, will steam on second layer food steamer that medicinal material is positioned in steamer, after the water boil in steamer, soya bean after soaking is positioned in ground floor food steamer, first stewing 1h processed, in the process of stewing system, every 30min, boil the water in a steamer, after stewing 1h processed, the medicinal material that steams on second layer food steamer is added in the water of steamer, after boiling, continue stewing 1h processed; After stewing system completes, again boil the water in steamer, after boiling, steam 2h again;
Step 3, noodles served with soy sauce, sesame butter, etc.: taken out by the soya bean steamed, be cooled to less than 30 DEG C with fan blowing, then add 100g flour, mix;
Step 5, fermentation: postvaccinal soya bean is positioned over fermentation 25h in the jar fermenter in greenhouse, and the temperature in greenhouse is 28 DEG C, relies on air-conditioning to keep temperature, obtain former sauce in greenhouse;
Step 6, spice: in former sauce, add 270g water, 100g salt, water is the water in step 2 after steaming, and mixes.
Step 7, solarization sauce: the former sauce after spice is shone system 35 days in the sun, stirs three every day, at 10 in the morning, once at 13 at noon, once at 15 in afternoon once, then added flavoring: monosodium glutamate, thick chilli sauce, ginger, obtain finished product.
Embodiment six:
Be with the distinctive points of embodiment four:
Step one, to get the raw materials ready: soybean soaking 10h;
Step 2, steaming: steaming device adopts steamer, steamer comprises two-layer food steamer, to steam on second layer food steamer that medicinal material is positioned in steamer, after the water boil in steamer, soya bean after soaking is positioned in ground floor food steamer, stewing 2h processed, in the process of stewing system, every 30min, boil the water in a steamer; After stewing system completes, again boil the water in steamer, after boiling, steam 1.5h again;
Step 3, noodles served with soy sauce, sesame butter, etc.: taken out by the soya bean steamed, be cooled to less than 30 DEG C with fan blowing, then add 80g flour, mix;
Step 5, fermentation: postvaccinal soya bean is positioned over fermentation 30h in the jar fermenter in greenhouse, and the temperature in greenhouse is 25 DEG C, relies on air-conditioning to keep temperature, obtain former sauce in greenhouse;
Step 6, spice: in former sauce, add 300g water, 80g salt, water is the water in step 2 after steaming, and mixes.
Step 7, solarization sauce: the former sauce after spice is shone system 38 days in the sun, stirs three every day, at 10 in the morning, once at 13 at noon, once at 15 in afternoon once, then added flavoring: monosodium glutamate, thick chilli sauce, ginger, obtain finished product.
Embodiment seven:
Be with the difference of embodiment four:
Step one, to get the raw materials ready: after getting the cleaning of 1000g soya bean, soak 12h; Get and steam medicinal material: root of large-flowered skullcap 16g, oriental wormwood 11g, peppermint 11g, Radix Glycyrrhizae 11g, dried orange peel 13g, perilla leaf 11g, root of Dahurain angelica 11g, mixing for standby use;
Step 3, noodles served with soy sauce, sesame butter, etc.: taken out by the soya bean steamed, be cooled to less than 30 DEG C with fan blowing, then add 80g flour, mix;
Step 6, spice: in former sauce, add 280g water, 80g salt, water is the water in step 2 after steaming, and mixes.
Below for the profile of the soya sauce that made by each embodiment, mouthfeel with medicine fragrance compared with comparative example one, comparative example two, the data obtained come from gets 50 men immediately in market and 50 Mies participate in being suitable for.
Comparative example one is with the distinctive points of embodiment one: step 2: get with embodiment one equal in quality steam pulverizing medicinal materials after add in soya bean and together steam, all the other modes of operation are consistent.
Comparative example two is with the distinctive points of embodiment one: step 2: get and decoct twice with the medicinal material that steams of embodiment one equal in quality, first time decocts 1h, second time decocts 1.5h, get filtrate, be concentrated into the concentrate of 5% again, mixed with the soya bean steamed by concentrate, all the other modes of operation are consistent.
Result is as shown in table 2:
Medicine fragrance Rare thick degree Beany flavour
Embodiment one Cross light Rare Heavy
Embodiment two Slightly light Rare Heavy
Embodiment three Suitable Suitable Heavy
Embodiment four Suitable Rare Heavy
Embodiment five Suitable Suitable Suitable
Embodiment six Suitable Suitable Suitable
Embodiment seven Slightly heavy Suitable Suitable
Comparative example one Overweight Rare Heavy
Comparative example two Overweight Rare Heavy
Be soya bean 1000 parts, the root of large-flowered skullcap 15 parts, oriental wormwood 10 parts, peppermint 10 parts, 10 parts, Radix Glycyrrhizae, dried orange peel 12 parts, perilla leaf 10 parts, the root of Dahurain angelica 10 parts by table 2 ratio steamed as seen between medicinal material and soya bean, medicine fragrance is beneficial to popular acceptance most, the addition of flour and the rare thick relevant of the soya sauce made, embodiment outside above-mentioned scope, all there is the problem that medicine fragrance is overweight or kick the beam in comparative example one, comparative example two.
For a person skilled in the art, under the prerequisite not departing from structure of the present invention, can also make some distortion and improvement, these also should be considered as protection scope of the present invention, and these all can not affect effect of the invention process and practical applicability.

Claims (8)

1. the preparation method of medicine odor type soya sauce, is characterized in that: its operating procedure is as follows:
One, get the raw materials ready: soak 8 ~ 12h by after soya bean cleaning; Get and steam medicinal material: the root of large-flowered skullcap, oriental wormwood, peppermint, Radix Glycyrrhizae, dried orange peel, perilla leaf, the root of Dahurain angelica, mixing for standby use;
Two, steaming: be positioned over bottom food steamer in steaming device by steaming medicinal material, after the water boil in steaming device, is positioned in the food steamer of upper strata by the soya bean after soaking, stewing system 1 ~ 3h, in the process of stewing system, every 30min, boils the water in a steaming device; After stewing system completes, again boil the water in steaming device, after boiling, steam 1 ~ 2h again;
Three, noodles served with soy sauce, sesame butter, etc.: the soya bean steamed is taken out, is cooled to less than 30 DEG C, then adds flour, mix;
Four, inoculate: again bacterial classification is mixed with the soya bean after spice;
Five, ferment: postvaccinal soya bean is positioned over the jar fermenter fermentation 25 ~ 35h in greenhouse, and the temperature in greenhouse is 25 ~ 30 DEG C, obtains former sauce;
Six, spice: add water, salt in former sauce, and mix;
Seven, sauce is shone: the former sauce after spice is shone system 30 ~ 40 days in the sun, stirs three every day, then add flavoring, obtain finished product.
2. the preparation method of medicine odor type soya sauce as claimed in claim 1, is characterized in that: in described step one, the mass fraction of each material is: soya bean 1000 parts, the root of large-flowered skullcap 15 parts, oriental wormwood 10 parts, peppermint 10 parts, 10 parts, Radix Glycyrrhizae, dried orange peel 12 parts, perilla leaf 10 parts, the root of Dahurain angelica 10 parts.
3. the preparation method of medicine odor type soya sauce as claimed in claim 2, is characterized in that: in described step 3, the mass fraction of flour is: 50 ~ 100 parts.
4. the preparation method of medicine odor type soya sauce as claimed in claim 3, is characterized in that: in described step 4, the mass fraction of bacterial classification is 1 part.
5. the preparation method of medicine odor type soya sauce as claimed in claim 4, is characterized in that: described spice Zhong Shui, the mass fraction of salt are respectively: 250 ~ 300 portions of water, 80 ~ 100 portions of salt.
6. the preparation method of medicine odor type soya sauce as claimed in claim 5, is characterized in that: in described step 7, when the system of solarization the 15th day, adds flavoring: capsicum, ginger, monosodium glutamate.
7. the preparation method of medicine odor type soya sauce as claimed in claim 5, is characterized in that: the water added in described spice is the water after the steaming of described step 2.
8. the preparation method of medicine odor type soya sauce as claimed in claims 6 or 7, is characterized in that: in described step 2 in steaming process, when stewing 1h processed, will steam medicinal material and put into water and boil rear continuation and boil in a covered pot over a slow fire system 1 ~ 2h.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105533528A (en) * 2015-12-10 2016-05-04 重庆勤发食品有限公司 Processing method of dried bamboo shoots

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