CN105455018A - Radix salviae miltiorrhizae soybean paste capable of tonifying Qi and making method thereof - Google Patents
Radix salviae miltiorrhizae soybean paste capable of tonifying Qi and making method thereof Download PDFInfo
- Publication number
- CN105455018A CN105455018A CN201510935707.6A CN201510935707A CN105455018A CN 105455018 A CN105455018 A CN 105455018A CN 201510935707 A CN201510935707 A CN 201510935707A CN 105455018 A CN105455018 A CN 105455018A
- Authority
- CN
- China
- Prior art keywords
- parts
- red sage
- sage root
- tonifying
- miltiorrhizae
- 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
- 244000068988 Glycine max Species 0.000 title abstract 3
- 235000010469 Glycine max Nutrition 0.000 title abstract 3
- 238000000034 method Methods 0.000 title abstract 3
- 239000000463 material Substances 0.000 claims abstract description 15
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 9
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 9
- 229920002752 Konjac Polymers 0.000 claims abstract description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 9
- 244000197580 Poria cocos Species 0.000 claims abstract description 9
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 9
- 240000006677 Vicia faba Species 0.000 claims abstract description 9
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 9
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 239000010517 refined sesame oil Substances 0.000 claims abstract description 9
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 6
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 235000021419 vinegar Nutrition 0.000 claims abstract description 6
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- 240000007164 Salvia officinalis Species 0.000 claims description 20
- 235000005412 red sage Nutrition 0.000 claims description 20
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 14
- 235000015067 sauces Nutrition 0.000 claims description 14
- 241000219784 Sophora Species 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 5
- 240000006365 Vitis vinifera Species 0.000 claims description 5
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 210000004556 brain Anatomy 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- 241000628997 Flos Species 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 235000008960 ketchup Nutrition 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000016507 interphase Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001256 tonic effect Effects 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
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a radix slviae miltiorrhizae soyban paste capable of tonigying Qi and a making method thereof. The radix slviae miltiorrhizae soyban paste is prepared from 60-100 parts of broad beans, 30-40 parts of konjac flour, 20-25 parts of spina date seeds, 5-7 parts of flos sophorae, 3-5 parts of poria cocos, 6-10 parts of lotus plumule, 2-4 parts of dried longan pulp, 4-6 parts of radix slviae miltiorrhizae, 6-8 parts of ketchup, 2-4 parts of wine, 5-7 parts of natural fruit powder, an appropriate amount of slat, 5-10 parts of lemon vinegar, an appropriate amount of rapeseed oil and an appropriate amount of refined sesame oil. According to the radix slviae miltiorrhizae soybean paste capable of tonigying the Qi, food additives are not added, nutrition is balanced, the taste is mellow, and the soybean paste is convenient to eat; the contained food raw materials have the main effects of nourishing Yin, strengthening the brain, tonifying Qi and blood and the like, the making method is simple, and the natural nutrients of food materials are reserved to the maximum extent.
Description
Technical field
The present invention relates to a kind of red sage root tonifying Qi beans sauce and preparation method thereof, belong to food processing field.
Background technology
Beans sauce is the traditional fermented product of China, by the interphase interaction of various microorganism, produces complicated biochemical reaction and a kind of fermented flavoring material of being brewed.Along with improving constantly of living standard, people require to be not only to require high-quality GOOD TASTE to beans sauce, also require to have more alimentary health-care function.
Summary of the invention
The object of the present invention is to provide a kind of red sage root tonifying Qi beans sauce and preparation method thereof.
The present invention adopts following technical scheme:
Red sage root tonifying Qi beans sauce, it comprises following constitutive material: broad bean 60-100, konjaku flour 30-40, spina date seed 20-25, sophora flower 5-7, Poria cocos 3-5, lotus nut 6-10, arillus longan 2-4, red sage root 4-6, catsup 6-8, grape wine 2-4, natural fruit powder 5-7, proper amount of salt, lemon vinegar 5-10, rapeseed oil is appropriate and refined sesame oil is appropriate.
Red sage root tonifying Qi beans sauce, it comprises following constitutive material: broad bean 80, konjaku flour 35, spina date seed 22, sophora flower 6, Poria cocos 4, lotus nut 8, arillus longan 3, the red sage root 5, catsup 7, grape wine 3, natural fruit powder 6, proper amount of salt, lemon vinegar 8, rapeseed oil is appropriate and refined sesame oil is appropriate.
The preparation method of red sage root tonifying Qi beans sauce, comprising: first broad bean, konjaku flour, spina date seed mixing are boiled, after cooling, sealing normal temperature fermentation 1-2 days, for subsequent use; Get sophora flower, Poria cocos, lotus nut, arillus longan, the red sage root grind after drying, for subsequent use; Get refined sesame oil and put into pot, after boiling, add above-mentioned two standby materials, mixing boiling half an hour, then add other constitutive material, stir; Sterilizing, packing, to obtain final product.
Beneficial effect of the present invention:
Red sage root tonifying Qi beans sauce of the present invention does not add any food additives, balanced in nutrition, taste sweet-smelling, instant; Contained raw-food material has enriching yin brain tonic, the primary efficacy such as rich in nutrition, and preparation method is simple, retains the natural nutrient component of food materials to greatest extent.
Detailed description of the invention
Embodiment 1: red sage root tonifying Qi beans sauce, it comprises following constitutive material (jin): broad bean 8, konjaku flour 3.5, spina date seed 2.2, sophora flower 0.6, Poria cocos 0.4, lotus nut 0.8, arillus longan 0.3, the red sage root 0.5, catsup 0.7, grape wine 0.3, natural fruit powder 0.6, proper amount of salt, lemon vinegar 0.8, rapeseed oil is appropriate and refined sesame oil is appropriate.
The preparation method of red sage root tonifying Qi beans sauce, comprising: first broad bean, konjaku flour, spina date seed mixing are boiled, after cooling, sealing normal temperature fermentation 1-2 days, for subsequent use; Get sophora flower, Poria cocos, lotus nut, arillus longan, the red sage root grind after drying, for subsequent use; Get refined sesame oil and put into pot, after boiling, add above-mentioned two standby materials, mixing boiling half an hour, then add other constitutive material, stir; Sterilizing, packing, to obtain final product.
Claims (3)
1. a red sage root tonifying Qi beans sauce, is characterized in that it comprises following constitutive material: broad bean 60-100, konjaku flour 30-40, spina date seed 20-25, sophora flower 5-7, Poria cocos 3-5, lotus nut 6-10, arillus longan 2-4, red sage root 4-6, catsup 6-8, grape wine 2-4, natural fruit powder 5-7, proper amount of salt, lemon vinegar 5-10, rapeseed oil is appropriate and refined sesame oil is appropriate.
2. red sage root tonifying Qi beans sauce according to claim 1, is characterized in that it comprises following constitutive material: broad bean 80, konjaku flour 35, spina date seed 22, sophora flower 6, Poria cocos 4, lotus nut 8, arillus longan 3, the red sage root 5, catsup 7, grape wine 3, natural fruit powder 6, proper amount of salt, lemon vinegar 8, rapeseed oil is appropriate and refined sesame oil is appropriate.
3. a preparation method for red sage root tonifying Qi beans sauce as claimed in claim 1, is characterized in that comprising: first broad bean, konjaku flour, spina date seed mixing are boiled, after cooling, sealing normal temperature fermentation 1-2 days, for subsequent use; Get sophora flower, Poria cocos, lotus nut, arillus longan, the red sage root grind after drying, for subsequent use; Get refined sesame oil and put into pot, after boiling, add above-mentioned two standby materials, mixing boiling half an hour, then add other constitutive material, stir; Sterilizing, packing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510935707.6A CN105455018A (en) | 2015-12-15 | 2015-12-15 | Radix salviae miltiorrhizae soybean paste capable of tonifying Qi and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510935707.6A CN105455018A (en) | 2015-12-15 | 2015-12-15 | Radix salviae miltiorrhizae soybean paste capable of tonifying Qi and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105455018A true CN105455018A (en) | 2016-04-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510935707.6A Pending CN105455018A (en) | 2015-12-15 | 2015-12-15 | Radix salviae miltiorrhizae soybean paste capable of tonifying Qi and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105455018A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071887A (en) * | 2016-06-30 | 2016-11-09 | 桐城市兴新食品有限公司 | A kind of bubble green pepper Semen Viciae fabae and preparation method thereof |
-
2015
- 2015-12-15 CN CN201510935707.6A patent/CN105455018A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071887A (en) * | 2016-06-30 | 2016-11-09 | 桐城市兴新食品有限公司 | A kind of bubble green pepper Semen Viciae fabae and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160406 |
|
| WD01 | Invention patent application deemed withdrawn after publication |