CN105559014A - Soybean sauce with functions of tonifying kidney and spleen and preparation method of soybean sauce - Google Patents
Soybean sauce with functions of tonifying kidney and spleen and preparation method of soybean sauce Download PDFInfo
- Publication number
- CN105559014A CN105559014A CN201510953643.2A CN201510953643A CN105559014A CN 105559014 A CN105559014 A CN 105559014A CN 201510953643 A CN201510953643 A CN 201510953643A CN 105559014 A CN105559014 A CN 105559014A
- Authority
- CN
- China
- Prior art keywords
- parts
- soy sauce
- liquid
- bent
- weight
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 210000000952 spleen Anatomy 0.000 title claims abstract description 27
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 25
- 244000068988 Glycine max Species 0.000 title claims abstract description 24
- 210000003734 kidney Anatomy 0.000 title claims abstract description 24
- 235000015067 sauces Nutrition 0.000 title abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 17
- 235000006667 Aleurites moluccana Nutrition 0.000 claims abstract description 16
- 244000075850 Avena orientalis Species 0.000 claims abstract description 16
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 16
- 240000004957 Castanea mollissima Species 0.000 claims abstract description 16
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 16
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 14
- 244000045232 Canavalia ensiformis Species 0.000 claims abstract description 14
- 235000010520 Canavalia ensiformis Nutrition 0.000 claims abstract description 14
- 235000010518 Canavalia gladiata Nutrition 0.000 claims abstract description 14
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 14
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 14
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 14
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 14
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 14
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 14
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 14
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 14
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 14
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 14
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 14
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 14
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 14
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 14
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 14
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 14
- 240000001341 Reynoutria japonica Species 0.000 claims abstract description 14
- 235000018167 Reynoutria japonica Nutrition 0.000 claims abstract description 14
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 14
- 235000020232 peanut Nutrition 0.000 claims abstract description 14
- 235000009165 saligot Nutrition 0.000 claims abstract description 14
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 claims abstract description 13
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000008086 Echinocereus enneacanthus Species 0.000 claims abstract 4
- 240000001085 Trapa natans Species 0.000 claims abstract 4
- 235000013555 soy sauce Nutrition 0.000 claims description 72
- 239000007788 liquid Substances 0.000 claims description 67
- 239000000203 mixture Substances 0.000 claims description 63
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 38
- 238000012549 training Methods 0.000 claims description 38
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 37
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 239000003814 drug Substances 0.000 claims description 17
- 235000007558 Avena sp Nutrition 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 15
- 239000002054 inoculum Substances 0.000 claims description 15
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 13
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 13
- 235000018262 Arachis monticola Nutrition 0.000 claims description 13
- 240000004307 Citrus medica Species 0.000 claims description 13
- 235000001938 Citrus medica Nutrition 0.000 claims description 13
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 claims description 13
- 241000756943 Codonopsis Species 0.000 claims description 13
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 13
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 13
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 13
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 13
- 240000008669 Hedera helix Species 0.000 claims description 13
- 241000234435 Lilium Species 0.000 claims description 13
- 241001494479 Pecora Species 0.000 claims description 13
- 210000000582 semen Anatomy 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 11
- 240000006439 Aspergillus oryzae Species 0.000 claims description 10
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 238000011081 inoculation Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 6
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000005728 strengthening Methods 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract 3
- 241000283707 Capra Species 0.000 abstract 1
- 244000183685 Citrus aurantium Species 0.000 abstract 1
- 235000007716 Citrus aurantium Nutrition 0.000 abstract 1
- 240000007126 Citrus medica var. sarcodactylis Species 0.000 abstract 1
- 241000007126 Codonopsis pilosula Species 0.000 abstract 1
- 240000008058 Lilium brownii Species 0.000 abstract 1
- 235000015982 Lilium brownii Nutrition 0.000 abstract 1
- 241000208682 Liquidambar Species 0.000 abstract 1
- 235000006552 Liquidambar styraciflua Nutrition 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 235000004347 Perilla Nutrition 0.000 abstract 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 abstract 1
- 241000046198 Triteleia hyacinthina Species 0.000 abstract 1
- 235000004879 dioscorea Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 244000157072 Hylocereus undatus Species 0.000 description 10
- 241001083492 Trapa Species 0.000 description 10
- 239000000463 material Substances 0.000 description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 3
- 239000004376 Sucralose Substances 0.000 description 3
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 description 3
- 235000010358 acesulfame potassium Nutrition 0.000 description 3
- 229960004998 acesulfame potassium Drugs 0.000 description 3
- 239000000619 acesulfame-K Substances 0.000 description 3
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 description 3
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 239000004302 potassium sorbate Substances 0.000 description 3
- 235000010241 potassium sorbate Nutrition 0.000 description 3
- 229940069338 potassium sorbate Drugs 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 229940073490 sodium glutamate Drugs 0.000 description 3
- 235000019408 sucralose Nutrition 0.000 description 3
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 241001478240 Coccus Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000018481 Hylocereus undatus Nutrition 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 230000002607 hemopoietic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229940100445 wheat starch Drugs 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 discloses soybean sauce with functions of tonifying kidney and spleen. The soybean sauce is prepared from the following raw materials in parts by weight: 40-50 parts of soybeans, 20-30 parts of flour, 20-30 parts of oat, 10-20 parts of Chinese chestnuts, 1-2 parts of goat bones, 2-4 parts of hawthorn fruits, 2-4 parts of wolfberry fruits, 2-4 parts of water chestnut, 2-4 parts of peanuts, 1-2 parts of pitaya peels, 1-2 parts of tuber fleeceflower roots, 2-4 parts of Chinese yams, 2-4 parts of lilium brownii, 2-4 parts of white hyacinth beans, 2-4 parts of codonopsis pilosula, 2-3 parts of perilla stems, 2-3 parts of fingered citrons, 2-3 parts of fennels, 2-3 parts of bitter oranges, 2-3 parts of sword beans and 2-3 parts of beartiful sweetgum fruits. The invention further discloses a preparation method of the soybean sauce with functions of tonifying the kidney and the spleen. The soybean sauce provided by the invention has the advantages of unique taste, abundant nutrients and capabilities of tonifying the spleen and nourishing stomach, tonifying the kidney and strengthening bones.
Description
Technical field
The present invention relates to a kind of flavouring.More particularly, the present invention relates to and a kind of there is soy sauce of kidney and spleen invigorating function and preparation method thereof.
Background technology
Soy sauce, is commonly called as soy sauce, forms through liquefaction, the brew of fermentation supervisor primarily of soybean, starch, wheat, salt.Soy sauce is as a kind of cooking condiment, and color and luster is reddish brown, has unique sauce fragrant, containing abundant amino acid, can increase and improve the taste of dish, can also increase or change the color and luster of dish.Along with improving constantly of people's living standard, the requirement of people to soy sauce also improves thereupon, and nutritious soy sauce becomes the pursuit product of modern people life.Tradition soy sauce exists that preparation section complexity, taste are single, the problem of poor nutritional.In order to enrich the taste of soy sauce, obtained nutritious, the special taste of processing, there is the soy sauce of health-care efficacy, having become the fashion pursuit of people of people.
Summary of the invention
An object of the present invention is to solve at least the problems referred to above, and the advantage will illustrated at least is below provided.
A further object of the invention is to provide a kind of soy sauce with kidney and spleen invigorating function, and it has the advantage of special taste, nutritious, strengthening spleen and nourishing stomach, nourishing disney and strengthening bone.
A further object of the invention is to provide a kind of preparation method with the soy sauce of kidney and spleen invigorating function, and it has simply effectively, technical process easily controls, be not easy the advantage of pollution.
In order to realize according to these objects of the present invention and other advantage, provide a kind of soy sauce with kidney and spleen invigorating function, comprise the raw material of following parts by weight: soya bean 40 ~ 50 parts, 20 ~ 30 parts, flour, oat 20 ~ 30 parts, Chinese chestnut 10 ~ 20 parts, 1 ~ 2 part, sheep bone, hawthorn 2 ~ 4 parts, matrimony vine 2 ~ 4 parts, water chestnut 2 ~ 4 parts, peanut 2 ~ 4 parts, pitaya peel 1 ~ 2 part, the fleece-flower root 1 ~ 2 part, Chinese yam 2 ~ 4 parts, lily 2 ~ 4 parts, Semen Lablab Album 2 ~ 4 parts, Radix Codonopsis 2 ~ 4 parts, Caulis Perillae 2 ~ 3 parts, Buddha's hand 2 ~ 3 parts, fennel seeds 2 ~ 3 parts, Fructus Aurantii 2 ~ 3 parts, sword bean 2 ~ 3 parts and play both sides of the street 2 ~ 3 parts.
Preferably, the described soy sauce with kidney and spleen invigorating function, comprises the raw material of following parts by weight: soya bean 45 parts, 25 parts, flour, oat 25 parts, Chinese chestnut 15 parts, 1 part, sheep bone, hawthorn 3 parts, matrimony vine 3 parts, water chestnut 3 parts, peanut 3 parts, pitaya peel 1 part, the fleece-flower root 2 parts, Chinese yam 3 parts, lily 3 parts, Semen Lablab Album 3 parts, Radix Codonopsis 3 parts, Caulis Perillae 2 parts, Buddha's hand 2 parts, fennel seeds 2 parts, Fructus Aurantii 2 parts, sword bean 2 parts and play both sides of the street 3 parts.
There is a preparation method for the soy sauce of kidney and spleen invigorating function, comprise the following steps:
Step one, the preparation of soy sauce Normal juice: by the soya bean of above-mentioned parts by weight, oat and Chinese chestnut pulverize and sieve, mix with the flour of above-mentioned parts by weight, steam to evaporate to dryness with ethanol at 80 ~ 90 DEG C, by inoculum concentration be 3 ~ 5% access aspergillus oryzaes, inoculation temperature is 30 DEG C, cultivate 48h, obtain aspergillus oryzae seed, stir, then relative humidity is kept to be 40%, starter-making temperature is 30 DEG C, treat Qu Changman bud, by 2 times amount trickles of gross weight, keep 24h, squeeze and filter obtains into the bent and bent liquid of training, two equal portions are divided into by bent for training liquid to obtain first part of bent liquid of training and second part of bent liquid of training, stand-by, proportionately 1.5 times amount of bent gross weight add saline solution 3 times to bent point of one-tenth, saline solution concentration is 20 Baume degrees, fermentation temperature is kept to be 40 DEG C, cultivate 30d, obtain the first tunning, saline solution is added by 0.2 times amount of its gross weight, saline solution concentration is 20 Baume degrees, soak, drain the oil, obtain soy sauce Normal juice, two equal portions soy sauce Normal juice are divided into be respectively first part of soy sauce Normal juice and second part of soy sauce Normal juice, stand-by,
The preparation of step 2, health protection medicine:
S1: the sheep bone of above-mentioned parts by weight and pitaya peel are dried to water content lower than 20%, obtain the first mixture, by the hawthorn of above-mentioned parts by weight, matrimony vine, water chestnut, peanut, the fleece-flower root, Chinese yam, lily and Semen Lablab Album mixing, smash to pieces, obtain the second mixture, first mixture is immersed in first part of bent liquid of training that step one obtains, keep 30min, then mix with the second mixture, by inoculum concentration be 3 ~ 5% access fermenting agents, fermentation temperature is 35 DEG C, cultivate 10d, obtain the second tunning, wherein, the mix bacterium agent of fermenting agent to be mass ratio be 1:0.4 ~ 0.6 Lactobacillus rhamnosus and Lactobacillus plantarum,
S2: by the Radix Codonopsis of above-mentioned parts by weight, Caulis Perillae, Buddha's hand, fennel seeds, Fructus Aurantii, sword bean, and play both sides of the street and thinly slice or segment, obtain the 3rd mixture, 3rd mixture is immersed in second part of bent liquid of training that step one obtains and keeps 30min, filter and drain, in the 3rd mixture, add clear water do not have its surface, decoct to volume minimizing half at 80 ~ 100 DEG C, filter to obtain the dregs of a decoction and the first liquid, second part after the immersion bent liquid of training is added in the dregs of a decoction, decoct to volume minimizing half at 80 ~ 100 DEG C, filter to obtain the dregs of a decoction and the second liquid, first liquid and the second liquid are merged to obtain traditional Chinese medicine liquid,
The preparation of step 3, soy sauce: the second tunning that first part of soy sauce Normal juice step one obtained, the S1 of step 2 obtain and the traditional Chinese medicine liquid that S2 obtains mixing, by inoculum concentration be 3 ~ 5% access lactobacillus fermentis, inoculation temperature is 35 DEG C, cultivate 3 ~ 5d, add the saline solution of 3 times amount of its gross weight, saline solution concentration is 20 Baume degrees, fermentation 20 ~ 25d, obtain the 3rd tunning, by the 3rd tunning and step one to second part of soy sauce Normal juice mix, the airtight placement of normal temperature 2 days, filters, by filtrate ultra high temperature short time sterilization, to obtain final product.
Preferably, the described preparation method with the soy sauce of kidney and spleen invigorating function, in step one, adds saline solution 3 times to becoming Qu Zhongfen and is specially: the 1d, the 11d and 21d that are cultivating, add into the saline solution of 0.5 times amount of bent gross weight respectively, and stir.
Preferably, the described preparation method with the soy sauce of kidney and spleen invigorating function, in step one, soya bean, oat and Chinese chestnut pulverize and sieve as crossing 60 ~ 100 mesh sieves.
The present invention at least comprises following beneficial effect:
The first, the present invention is when preparing soy sauce Normal juice, reduces the use amount of soya bean, and the crude fibre oat that auxiliary interpolation content of starch is high and Chinese chestnut, can reduce the grease sense of soy sauce, clearly good to eat; Select the fruits and vegetables meat of the beneficial blood hematopoiesis of sheep bone, dragon fruit, hawthorn, matrimony vine, water chestnut, peanut, the fleece-flower root, Chinese yam, lily and Semen Lablab Album antipyretic and antidotal type, select Radix Codonopsis, Caulis Perillae, Buddha's hand, fennel seeds, Fructus Aurantii, sword bean and the gentle Chinese medicine of the invigorating the spleen to clear away damp pathogen that plays both sides of the street, effect that mutual compatibility reaches strengthening spleen and nourishing stomach, hemopoietic function of bone marrow, reconditioner body immunity function are digested and assimilated in nourishing disney and strengthening bone, enhancing;
The second, the present invention is when preparing soy sauce Normal juice, first bent for soya bean training and fermentation, when preparing health care stoste, first mixture is immersed in first part of bent liquid of training, then with the second mixture mixing after fermentation, access other bacterial classifications, shorten total fermentation time, and the microbe species participating in brewageing enriches, give other nutriments such as sugar, amino acid that product is abundanter; 3rd mixture is immersed in second part of bent liquid of training, medicinal material is soaked more abundant, the nutritional labeling of medicinal material is discharged better, shortens and soak medicinal material pretreatment time;
Three, the present invention blends the mode of fermenting again after adopting soy sauce brewing Normal juice, health protection medicine fermentation respectively, processing mode is simple, product quality easily controls and is guaranteed, and farthest can extract the nutritional labeling of fruits and vegetables meat and medicinal raw material, effectively prevent the loss of nutriment.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Should be appreciated that used hereinly such as " to have ", other element one or more do not allotted in " comprising " and " comprising " term or the existence of its combination or interpolation.
It should be noted that experimental technique described in following embodiment if no special instructions, is conventional method, described reagent and material, if no special instructions, all can obtain from commercial channels.
< embodiment 1>
There is a soy sauce for kidney and spleen invigorating function, comprise the raw material of following parts by weight: soya bean 40 parts, 20 parts, flour, oat 20 parts, Chinese chestnut 10 parts, 1 part, sheep bone, hawthorn 2 parts, matrimony vine 2 parts, water chestnut 2 parts, peanut 2 parts, pitaya peel 1 part, the fleece-flower root 1 part, Chinese yam 2 parts, lily 2 parts, Semen Lablab Album 2 parts, Radix Codonopsis 2 parts, Caulis Perillae 2 parts, Buddha's hand 2 parts, fennel seeds 2 parts, Fructus Aurantii 2 parts, sword bean 2 parts and play both sides of the street 2 parts.
There is a preparation method for the soy sauce of kidney and spleen invigorating function, comprise the following steps:
Step one, the preparation of soy sauce Normal juice: by the soya bean of above-mentioned parts by weight, oat and Chinese chestnut pulverized 60 ~ 100 mesh sieves, mix with the flour of above-mentioned parts by weight, steam to evaporate to dryness with ethanol at 80 DEG C, be 3% access aspergillus oryzae by inoculum concentration, inoculation temperature is 30 DEG C, cultivate 48h, obtain aspergillus oryzae seed, stir, then relative humidity is kept to be 40%, starter-making temperature is 30 DEG C, treat Qu Changman bud, by 2 times amount trickles of gross weight, keep 24h, squeeze and filter obtains into the bent and bent liquid of training, two equal portions are divided into by bent for training liquid to obtain first part of bent liquid of training and second part of bent liquid of training, stand-by, proportionately 1.5 times amount of bent gross weight add saline solution 3 times to bent point of one-tenth, the 1d cultivated, 11d and 21d, add into the saline solution of 0.5 times amount of bent gross weight respectively, and stir, saline solution concentration is 20 Baume degrees, fermentation temperature is kept to be 40 DEG C, cultivate 30d, obtain the first tunning, saline solution is added by 0.2 times amount of its gross weight, saline solution concentration is 20 Baume degrees, soak, drain the oil, obtain soy sauce Normal juice, two equal portions soy sauce Normal juice are divided into be respectively first part of soy sauce Normal juice and second part of soy sauce Normal juice, stand-by,
The preparation of step 2, health protection medicine:
S1: the sheep bone of above-mentioned parts by weight and pitaya peel are dried to water content lower than 20%, obtain the first mixture, by the hawthorn of above-mentioned parts by weight, matrimony vine, water chestnut, peanut, the fleece-flower root, Chinese yam, lily and Semen Lablab Album mixing, smash to pieces, obtain the second mixture, first mixture is immersed in first part of bent liquid of training that step one obtains, keep 30min, then mix with the second mixture, be 3% access fermenting agent by inoculum concentration, fermentation temperature is 35 DEG C, cultivate 10d, obtain the second tunning, wherein, the mix bacterium agent of fermenting agent to be mass ratio be 1:0.4 Lactobacillus rhamnosus and Lactobacillus plantarum,
S2: by the Radix Codonopsis of above-mentioned parts by weight, Caulis Perillae, Buddha's hand, fennel seeds, Fructus Aurantii, sword bean, and play both sides of the street and thinly slice or segment, obtain the 3rd mixture, 3rd mixture is immersed in second part of bent liquid of training that step one obtains and keeps 30min, filter and drain, in the 3rd mixture, add clear water do not have its surface, decoct to volume minimizing half at 80 DEG C, filter to obtain the dregs of a decoction and the first liquid, second part after the immersion bent liquid of training is added in the dregs of a decoction, decoct to volume minimizing half at 80 DEG C, filter to obtain the dregs of a decoction and the second liquid, first liquid and the second liquid are merged to obtain traditional Chinese medicine liquid,
Step 3, the preparation of soy sauce: first part of soy sauce Normal juice that step one is obtained, the traditional Chinese medicine liquid mixing that the second tunning that the S1 of step 2 obtains and S2 obtain, be 3% access lactobacillus fermenti by inoculum concentration, inoculation temperature is 35 DEG C, cultivate 3d, add the saline solution of 3 times amount of its gross weight, saline solution concentration is 20 Baume degrees, fermentation 20d, obtain the 3rd tunning, by the 3rd tunning and step one to second part of soy sauce Normal juice mix, add appropriate acesulfame potassium, Sucralose, sodium glutamate, disodium 5 '-ribonucleotide and potassium sorbate, mix, the airtight placement of normal temperature 2 days, filter, by filtrate ultra high temperature short time sterilization, obtain.
< embodiment 2>
There is a soy sauce for kidney and spleen invigorating function, comprise the raw material of following parts by weight: soya bean 50 parts, 30 parts, flour, oat 30 parts, Chinese chestnut 20 parts, 2 parts, sheep bone, hawthorn 4 parts, matrimony vine 4 parts, water chestnut 4 parts, peanut 4 parts, pitaya peel 2 parts, the fleece-flower root 2 parts, Chinese yam 4 parts, lily 4 parts, Semen Lablab Album 4 parts, Radix Codonopsis 4 parts, Caulis Perillae 3 parts, Buddha's hand 3 parts, fennel seeds 3 parts, Fructus Aurantii 3 parts, sword bean 3 parts and play both sides of the street 3 parts.
There is a preparation method for the soy sauce of kidney and spleen invigorating function, comprise the following steps:
Step one, the preparation of soy sauce Normal juice: by the soya bean of above-mentioned parts by weight, oat and Chinese chestnut pulverized 60 ~ 100 mesh sieves, mix with the flour of above-mentioned parts by weight, steam to evaporate to dryness with ethanol at 90 DEG C, be 5% access aspergillus oryzae by inoculum concentration, inoculation temperature is 30 DEG C, cultivate 48h, obtain aspergillus oryzae seed, stir, then relative humidity is kept to be 40%, starter-making temperature is 30 DEG C, treat Qu Changman bud, by 2 times amount trickles of gross weight, keep 24h, squeeze and filter obtains into the bent and bent liquid of training, two equal portions are divided into by bent for training liquid to obtain first part of bent liquid of training and second part of bent liquid of training, stand-by, proportionately 1.5 times amount of bent gross weight add saline solution 3 times to bent point of one-tenth, the 1d cultivated, 11d and 21d, add into the saline solution of 0.5 times amount of bent gross weight respectively, and stir, saline solution concentration is 20 Baume degrees, fermentation temperature is kept to be 40 DEG C, cultivate 30d, obtain the first tunning, saline solution is added by 0.2 times amount of its gross weight, saline solution concentration is 20 Baume degrees, soak, drain the oil, obtain soy sauce Normal juice, two equal portions soy sauce Normal juice are divided into be respectively first part of soy sauce Normal juice and second part of soy sauce Normal juice, stand-by,
The preparation of step 2, health protection medicine:
S1: the sheep bone of above-mentioned parts by weight and pitaya peel are dried to water content lower than 20%, obtain the first mixture, by the hawthorn of above-mentioned parts by weight, matrimony vine, water chestnut, peanut, the fleece-flower root, Chinese yam, lily and Semen Lablab Album mixing, smash to pieces, obtain the second mixture, first mixture is immersed in first part of bent liquid of training that step one obtains, keep 30min, then mix with the second mixture, by inoculum concentration be 3 ~ 5% access fermenting agents, fermentation temperature is 35 DEG C, cultivate 10d, obtain the second tunning, wherein, the mix bacterium agent of fermenting agent to be mass ratio be 1:0.6 Lactobacillus rhamnosus and Lactobacillus plantarum,
S2: by the Radix Codonopsis of above-mentioned parts by weight, Caulis Perillae, Buddha's hand, fennel seeds, Fructus Aurantii, sword bean, and play both sides of the street and thinly slice or segment, obtain the 3rd mixture, 3rd mixture is immersed in second part of bent liquid of training that step one obtains and keeps 30min, filter and drain, in the 3rd mixture, add clear water do not have its surface, decoct to volume minimizing half at 100 DEG C, filter to obtain the dregs of a decoction and the first liquid, second part after the immersion bent liquid of training is added in the dregs of a decoction, decoct to volume minimizing half at 100 DEG C, filter to obtain the dregs of a decoction and the second liquid, first liquid and the second liquid are merged to obtain traditional Chinese medicine liquid,
Step 3, the preparation of soy sauce: first part of soy sauce Normal juice that step one is obtained, the traditional Chinese medicine liquid mixing that the second tunning that the S1 of step 2 obtains and S2 obtain, be 5% access lactobacillus fermenti by inoculum concentration, inoculation temperature is 35 DEG C, cultivate 5d, add the saline solution of 3 times amount of its gross weight, saline solution concentration is 20 Baume degrees, fermentation 25d, obtain the 3rd tunning, by the 3rd tunning and step one to second part of soy sauce Normal juice mix, add appropriate acesulfame potassium, Sucralose, sodium glutamate, disodium 5 '-ribonucleotide and potassium sorbate, mix, the airtight placement of normal temperature 2 days, filter, by filtrate ultra high temperature short time sterilization bacterium, obtain.
< embodiment 3>
There is a soy sauce for kidney and spleen invigorating function, comprise the raw material of following parts by weight: soya bean 45 parts, 25 parts, flour, oat 25 parts, Chinese chestnut 15 parts, 1 part, sheep bone, hawthorn 3 parts, matrimony vine 3 parts, water chestnut 3 parts, peanut 3 parts, pitaya peel 1 part, the fleece-flower root 2 parts, Chinese yam 3 parts, lily 3 parts, Semen Lablab Album 3 parts, Radix Codonopsis 3 parts, Caulis Perillae 2 parts, Buddha's hand 2 parts, fennel seeds 2 parts, Fructus Aurantii 2 parts, sword bean 2 parts and play both sides of the street 3 parts.
There is a preparation method for the soy sauce of kidney and spleen invigorating function, comprise the following steps:
Step one, the preparation of soy sauce Normal juice: by the soya bean of above-mentioned parts by weight, oat and Chinese chestnut pulverized 60 ~ 100 mesh sieves, mix with the flour of above-mentioned parts by weight, steam to evaporate to dryness with ethanol at 85 DEG C, be 4% access aspergillus oryzae by inoculum concentration, inoculation temperature is 30 DEG C, cultivate 48h, obtain aspergillus oryzae seed, stir, then relative humidity is kept to be 40%, starter-making temperature is 30 DEG C, treat Qu Changman bud, by 2 times amount trickles of gross weight, keep 24h, squeeze and filter obtains into the bent and bent liquid of training, two equal portions are divided into by bent for training liquid to obtain first part of bent liquid of training and second part of bent liquid of training, stand-by, proportionately 1.5 times amount of bent gross weight add saline solution 3 times to bent point of one-tenth, the 1d cultivated, 11d and 21d, add into the saline solution of 0.5 times amount of bent gross weight respectively, and stir, saline solution concentration is 20 Baume degrees, fermentation temperature is kept to be 40 DEG C, cultivate 30d, obtain the first tunning, saline solution is added by 0.2 times amount of its gross weight, saline solution concentration is 20 Baume degrees, soak, drain the oil, obtain soy sauce Normal juice, two equal portions soy sauce Normal juice are divided into be respectively first part of soy sauce Normal juice and second part of soy sauce Normal juice, stand-by,
The preparation of step 2, health protection medicine:
S1: the sheep bone of above-mentioned parts by weight and pitaya peel are dried to water content lower than 20%, obtain the first mixture, by the hawthorn of above-mentioned parts by weight, matrimony vine, water chestnut, peanut, the fleece-flower root, Chinese yam, lily and Semen Lablab Album mixing, smash to pieces, obtain the second mixture, first mixture is immersed in first part of bent liquid of training that step one obtains, keep 30min, then mix with the second mixture, by inoculum concentration be 3 ~ 5% access fermenting agents, fermentation temperature is 35 DEG C, cultivate 10d, obtain the second tunning, wherein, the mix bacterium agent of fermenting agent to be mass ratio be 1:0.5 Lactobacillus rhamnosus and Lactobacillus plantarum,
S2: by the Radix Codonopsis of above-mentioned parts by weight, Caulis Perillae, Buddha's hand, fennel seeds, Fructus Aurantii, sword bean, and play both sides of the street and thinly slice or segment, obtain the 3rd mixture, 3rd mixture is immersed in second part of bent liquid of training that step one obtains and keeps 30min, filter and drain, in the 3rd mixture, add clear water do not have its surface, decoct to volume minimizing half at 90 DEG C, filter to obtain the dregs of a decoction and the first liquid, second part after the immersion bent liquid of training is added in the dregs of a decoction, decoct to volume minimizing half at 90 DEG C, filter to obtain the dregs of a decoction and the second liquid, first liquid and the second liquid are merged to obtain traditional Chinese medicine liquid,
Step 3, the preparation of soy sauce: first part of soy sauce Normal juice that step one is obtained, the traditional Chinese medicine liquid mixing that the second tunning that the S1 of step 2 obtains and S2 obtain, be 4% access lactobacillus fermenti by inoculum concentration, inoculation temperature is 35 DEG C, cultivate 4d, add the saline solution of 3 times amount of its gross weight, saline solution concentration is 20 Baume degrees, fermentation 22d, obtain the 3rd tunning, by the 3rd tunning and step one to second part of soy sauce Normal juice mix, add appropriate acesulfame potassium, Sucralose, sodium glutamate, disodium 5 '-ribonucleotide and potassium sorbate, mix, the airtight placement of normal temperature 2 days, filter, by filtrate ultra high temperature short time sterilization, obtain.
Embodiment 1 ~ 3 and existing high-salt diluted state fermentation soy are carried out the mensuration of sense organ and physics and chemistry, measurement result as shown in Table 1 and Table 2, embodiment 1 ~ 3 is placed in temperature is 30 DEG C, humidity is under the condition of 60%, measure its total plate count, Escherichia coli and pathogenic bacteria (salmonella, Shigella, staphylococcus glucose coccus) respectively at 0 day, 60 days, 120 days and 180 days, measurement result is as shown in table 3.
Table 1
Table 2
Table 3
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment described.
Claims (5)
1. there is a soy sauce for kidney and spleen invigorating function, it is characterized in that, comprise the raw material of following parts by weight: soya bean 40 ~ 50 parts, 20 ~ 30 parts, flour, oat 20 ~ 30 parts, Chinese chestnut 10 ~ 20 parts, 1 ~ 2 part, sheep bone, hawthorn 2 ~ 4 parts, matrimony vine 2 ~ 4 parts, water chestnut 2 ~ 4 parts, peanut 2 ~ 4 parts, pitaya peel 1 ~ 2 part, the fleece-flower root 1 ~ 2 part, Chinese yam 2 ~ 4 parts, lily 2 ~ 4 parts, Semen Lablab Album 2 ~ 4 parts, Radix Codonopsis 2 ~ 4 parts, Caulis Perillae 2 ~ 3 parts, Buddha's hand 2 ~ 3 parts, fennel seeds 2 ~ 3 parts, Fructus Aurantii 2 ~ 3 parts, sword bean 2 ~ 3 parts and play both sides of the street 2 ~ 3 parts.
2. there is the soy sauce of kidney and spleen invigorating function as claimed in claim 1, it is characterized in that, comprise the raw material of following parts by weight: soya bean 45 parts, 25 parts, flour, oat 25 parts, Chinese chestnut 15 parts, 1 part, sheep bone, hawthorn 3 parts, matrimony vine 3 parts, water chestnut 3 parts, peanut 3 parts, pitaya peel 1 part, the fleece-flower root 2 parts, Chinese yam 3 parts, lily 3 parts, Semen Lablab Album 3 parts, Radix Codonopsis 3 parts, Caulis Perillae 2 parts, Buddha's hand 2 parts, fennel seeds 2 parts, Fructus Aurantii 2 parts, sword bean 2 parts and play both sides of the street 3 parts.
3. there is a preparation method for the soy sauce of kidney and spleen invigorating function as claimed in claim 1 or 2, it is characterized in that, comprise the following steps:
Step one, the preparation of soy sauce Normal juice: by the soya bean of above-mentioned parts by weight, oat and Chinese chestnut pulverize and sieve, mix with the flour of above-mentioned parts by weight, steam to evaporate to dryness with ethanol at 80 ~ 90 DEG C, by inoculum concentration be 3 ~ 5% access aspergillus oryzaes, inoculation temperature is 30 DEG C, cultivate 48h, obtain aspergillus oryzae seed, stir, then relative humidity is kept to be 40%, starter-making temperature is 30 DEG C, treat Qu Changman bud, by 2 times amount trickles of gross weight, keep 24h, squeeze and filter obtains into the bent and bent liquid of training, two equal portions are divided into by bent for training liquid to obtain first part of bent liquid of training and second part of bent liquid of training, stand-by, proportionately 1.5 times amount of bent gross weight add saline solution 3 times to bent point of one-tenth, saline solution concentration is 20 Baume degrees, fermentation temperature is kept to be 40 DEG C, cultivate 30d, obtain the first tunning, saline solution is added by 0.2 times amount of its gross weight, saline solution concentration is 20 Baume degrees, soak, drain the oil, obtain soy sauce Normal juice, two equal portions soy sauce Normal juice are divided into be respectively first part of soy sauce Normal juice and second part of soy sauce Normal juice, stand-by,
The preparation of step 2, health protection medicine:
S1: the sheep bone of above-mentioned parts by weight and pitaya peel are dried to water content lower than 20%, obtain the first mixture, by the hawthorn of above-mentioned parts by weight, matrimony vine, water chestnut, peanut, the fleece-flower root, Chinese yam, lily and Semen Lablab Album mixing, smash to pieces, obtain the second mixture, first mixture is immersed in first part of bent liquid of training that step one obtains, keep 30min, then mix with the second mixture, by inoculum concentration be 3 ~ 5% access fermenting agents, fermentation temperature is 35 DEG C, cultivate 10d, obtain the second tunning, wherein, the mix bacterium agent of fermenting agent to be mass ratio be 1:0.4 ~ 0.6 Lactobacillus rhamnosus and Lactobacillus plantarum,
S2: by the Radix Codonopsis of above-mentioned parts by weight, Caulis Perillae, Buddha's hand, fennel seeds, Fructus Aurantii, sword bean and playing both sides of the street is thinly sliced or segment, obtain the 3rd mixture, 3rd mixture is immersed in second part of bent liquid of training that step one obtains and keeps 30min, filter and drain, in the 3rd mixture, add clear water do not have its surface, decoct to volume minimizing half at 80 ~ 100 DEG C, filter to obtain the dregs of a decoction and the first liquid, second part after the immersion bent liquid of training is added in the dregs of a decoction, decoct to volume minimizing half at 80 ~ 100 DEG C, filter to obtain the dregs of a decoction and the second liquid, first liquid and the second liquid are merged to obtain traditional Chinese medicine liquid,
Step 3, the preparation of soy sauce: first part of soy sauce Normal juice that step one is obtained, the traditional Chinese medicine liquid mixing that the second tunning that the S1 of step 2 obtains and S2 obtain, by inoculum concentration be 3 ~ 5% access lactobacillus fermentis, inoculation temperature is 35 DEG C, cultivate 3 ~ 5d, add the saline solution of 3 times amount of its gross weight, saline solution concentration is 20 Baume degrees, fermentation 20 ~ 25d, obtain the 3rd tunning, by the 3rd tunning and step one to second part of soy sauce Normal juice mix, mix, the airtight placement of normal temperature 2 days, filter, by filtrate ultra high temperature short time sterilization, obtain.
4. there is the preparation method of the soy sauce of kidney and spleen invigorating function as claimed in claim 3, it is characterized in that, in step one, add saline solution 3 times to becoming Qu Zhongfen and be specially: the 1d, the 11d and 21d that are cultivating, add into the saline solution of 0.5 times amount of bent gross weight respectively, and stir.
5. have the preparation method of the soy sauce of kidney and spleen invigorating function as claimed in claim 4, it is characterized in that, in step one, soya bean, oat and Chinese chestnut pulverize and sieve as crossing 60 ~ 100 mesh sieves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510953643.2A CN105559014A (en) | 2015-12-19 | 2015-12-19 | Soybean sauce with functions of tonifying kidney and spleen and preparation method of soybean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510953643.2A CN105559014A (en) | 2015-12-19 | 2015-12-19 | Soybean sauce with functions of tonifying kidney and spleen and preparation method of soybean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105559014A true CN105559014A (en) | 2016-05-11 |
Family
ID=55870130
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510953643.2A Pending CN105559014A (en) | 2015-12-19 | 2015-12-19 | Soybean sauce with functions of tonifying kidney and spleen and preparation method of soybean sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105559014A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852039A (en) * | 2016-05-23 | 2016-08-17 | 徐州猎奇商贸有限公司 | Traditional Chinese medicine healthcare soybean sauce and making method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011141A (en) * | 2006-01-30 | 2007-08-08 | 王鑫 | Method for production of health care vinegar, health care white spirit and health care soy sauce |
| CN103689338A (en) * | 2013-11-26 | 2014-04-02 | 明光市海春米业有限公司 | Soy nutritious rice and preparation method thereof |
| CN104172103A (en) * | 2014-08-06 | 2014-12-03 | 广西宁明正珠食品进出口有限公司 | Health soybean sauce and preparation method thereof |
| CN104305135A (en) * | 2014-10-11 | 2015-01-28 | 谈茁 | Making method of agrocybe cylindracea health soybean sauce |
-
2015
- 2015-12-19 CN CN201510953643.2A patent/CN105559014A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011141A (en) * | 2006-01-30 | 2007-08-08 | 王鑫 | Method for production of health care vinegar, health care white spirit and health care soy sauce |
| CN103689338A (en) * | 2013-11-26 | 2014-04-02 | 明光市海春米业有限公司 | Soy nutritious rice and preparation method thereof |
| CN104172103A (en) * | 2014-08-06 | 2014-12-03 | 广西宁明正珠食品进出口有限公司 | Health soybean sauce and preparation method thereof |
| CN104305135A (en) * | 2014-10-11 | 2015-01-28 | 谈茁 | Making method of agrocybe cylindracea health soybean sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852039A (en) * | 2016-05-23 | 2016-08-17 | 徐州猎奇商贸有限公司 | Traditional Chinese medicine healthcare soybean sauce and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102090668B (en) | Nutritional dried squids and processing method thereof | |
| CN104207102A (en) | Spicy and hot cattle beef sauce and preparation method thereof | |
| CN104432130A (en) | Spicy and hot air-dried beef and processing method thereof | |
| CN104856082A (en) | A preparation method of nut and fruit roasted duck legs | |
| CN105455102A (en) | Soybean sauce with stomach invigorating and digestion promoting functions and preparing method thereof | |
| CN105559015A (en) | Soybean sauce with beautifying and skincare function and production method thereof | |
| CN104082517A (en) | Cereal ice cream and preparation method thereof | |
| CN103609695A (en) | Yogurt for reducing blood pressure and expelling fire and preparation method of yogurt | |
| CN103431292A (en) | Health care noodle containing bullacta exarata polypeptides and plant extract powder | |
| CN104630011A (en) | Preparation method of low-alcohol black wolfberry-back bean-black fungus drink | |
| CN106578308A (en) | Hawthorn fruit jelly and production method thereof | |
| KR101235038B1 (en) | Method for manufacturing hot pepper paste using ripe persimmon and the hot pepper paste manufactured thereby | |
| CN103060166A (en) | Black allium chinensis vinegar and preparation method thereof | |
| KR20210022867A (en) | A Kimchi comprising extracts from oriental medicine | |
| CN105475970A (en) | Soybean sauce with functions of clearing liver and improving vision and preparation method thereof | |
| CN105559014A (en) | Soybean sauce with functions of tonifying kidney and spleen and preparation method of soybean sauce | |
| CN104187830A (en) | Preparing method for Chinese sausages with sour and spicy flavor and product | |
| CN104286984A (en) | Chinese chestnut paste | |
| CN103518810A (en) | Biscuit rich in collagen and preparation method thereof | |
| CN103932305A (en) | Sweet-scented osmanthus, Chinese chestnut and peanut butter | |
| CN104286384A (en) | Soybean straw feed for lambs and preparation method thereof | |
| CN107927562A (en) | Sweet wormwood lily noodle and preparation method thereof | |
| CN104305145B (en) | A kind of preparation method of characteristic local flavor beans wheat sauce | |
| KR100523725B1 (en) | Pork Fermentation Sauce and Cuisine of Boiled Beef | |
| CN107232499A (en) | A kind of processing method of natto |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160511 |