CN105747186A - Rhizoma curculiginis flavored matsutake sauce preparation method - Google Patents
Rhizoma curculiginis flavored matsutake sauce preparation method Download PDFInfo
- Publication number
- CN105747186A CN105747186A CN201610144073.7A CN201610144073A CN105747186A CN 105747186 A CN105747186 A CN 105747186A CN 201610144073 A CN201610144073 A CN 201610144073A CN 105747186 A CN105747186 A CN 105747186A
- Authority
- CN
- China
- Prior art keywords
- rhizoma curculiginis
- armillaria matsutake
- matsutake
- soy sauce
- armillaria
- 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.)
- Withdrawn
Links
- 241000121220 Tricholoma matsutake Species 0.000 title claims abstract description 94
- 235000015067 sauces Nutrition 0.000 title abstract description 5
- 238000002360 preparation method Methods 0.000 title abstract 3
- 239000000796 flavoring agent Substances 0.000 claims abstract description 42
- 235000019634 flavors Nutrition 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 15
- 241000216654 Armillaria Species 0.000 claims description 84
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 41
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 41
- 235000013555 soy sauce Nutrition 0.000 claims description 35
- 239000003814 drug Substances 0.000 claims description 27
- 239000002689 soil Substances 0.000 claims description 20
- 235000015096 spirit Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 210000004761 scalp Anatomy 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 229940079593 drug Drugs 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 7
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 240000006439 Aspergillus oryzae Species 0.000 claims description 5
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 108060008539 Transglutaminase Proteins 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000005266 casting Methods 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 210000003491 skin Anatomy 0.000 claims description 5
- 239000010959 steel Substances 0.000 claims description 5
- 102000003601 transglutaminase Human genes 0.000 claims description 5
- 210000003734 kidney Anatomy 0.000 abstract description 23
- 210000004185 liver Anatomy 0.000 abstract description 21
- 208000006820 Arthralgia Diseases 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 241000759833 Cornus officinalis Species 0.000 abstract 1
- 208000006083 Hypokinesia Diseases 0.000 abstract 1
- 238000010923 batch production Methods 0.000 abstract 1
- 208000024765 knee pain Diseases 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 14
- 210000000988 bone and bone Anatomy 0.000 description 8
- 210000003205 muscle Anatomy 0.000 description 8
- 206010011224 Cough Diseases 0.000 description 7
- 208000002193 Pain Diseases 0.000 description 7
- 230000003203 everyday effect Effects 0.000 description 6
- 210000000629 knee joint Anatomy 0.000 description 6
- 210000004072 lung Anatomy 0.000 description 6
- 210000002784 stomach Anatomy 0.000 description 6
- 238000005728 strengthening Methods 0.000 description 6
- 208000024891 symptom Diseases 0.000 description 6
- 206010030113 Oedema Diseases 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 230000001105 regulatory effect Effects 0.000 description 5
- 210000003323 beak Anatomy 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 230000000968 intestinal effect Effects 0.000 description 4
- 231100000614 poison Toxicity 0.000 description 4
- 239000003440 toxic substance Substances 0.000 description 4
- 210000003462 vein Anatomy 0.000 description 4
- UUTKICFRNVKFRG-WDSKDSINSA-N (4R)-3-[oxo-[(2S)-5-oxo-2-pyrrolidinyl]methyl]-4-thiazolidinecarboxylic acid Chemical compound OC(=O)[C@@H]1CSCN1C(=O)[C@H]1NC(=O)CC1 UUTKICFRNVKFRG-WDSKDSINSA-N 0.000 description 3
- 208000008035 Back Pain Diseases 0.000 description 3
- 241001164374 Calyx Species 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 241000628997 Flos Species 0.000 description 3
- 208000008930 Low Back Pain Diseases 0.000 description 3
- 208000004880 Polyuria Diseases 0.000 description 3
- 206010053615 Thermal burn Diseases 0.000 description 3
- 230000000202 analgesic effect Effects 0.000 description 3
- 230000003110 anti-inflammatory effect Effects 0.000 description 3
- 210000001367 artery Anatomy 0.000 description 3
- 230000035619 diuresis Effects 0.000 description 3
- 208000001848 dysentery Diseases 0.000 description 3
- 230000001939 inductive effect Effects 0.000 description 3
- 230000001788 irregular Effects 0.000 description 3
- 230000010534 mechanism of action Effects 0.000 description 3
- 210000004681 ovum Anatomy 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 241000006479 Cyme Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 206010053476 Traumatic haemorrhage Diseases 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000023597 hemostasis Effects 0.000 description 2
- 210000003127 knee Anatomy 0.000 description 2
- 210000003141 lower extremity Anatomy 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920001342 Bakelite® Polymers 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 241000756943 Codonopsis Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241001573881 Corolla Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 240000003211 Corylus maxima Species 0.000 description 1
- 206010011878 Deafness Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000092728 Eleutherococcus gracilistylus Species 0.000 description 1
- 208000010228 Erectile Dysfunction Diseases 0.000 description 1
- 241000208686 Eucommiaceae Species 0.000 description 1
- 206010016326 Feeling cold Diseases 0.000 description 1
- 208000036119 Frailty Diseases 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
- 206010021118 Hypotonia Diseases 0.000 description 1
- 241000234275 Hypoxidaceae Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 102000011782 Keratins Human genes 0.000 description 1
- 108010076876 Keratins Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- 206010062575 Muscle contracture Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 241000736246 Pyrola Species 0.000 description 1
- 208000025747 Rheumatic disease Diseases 0.000 description 1
- 206010040943 Skin Ulcer Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 206010041497 Spermatorrhoea Diseases 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 240000006060 Tragopogon pratensis Species 0.000 description 1
- 235000005699 Tragopogon pratensis Nutrition 0.000 description 1
- 206010046543 Urinary incontinence Diseases 0.000 description 1
- 206010046788 Uterine haemorrhage Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 206010047601 Vitamin B1 deficiency Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000000507 anthelmentic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 239000004637 bakelite Substances 0.000 description 1
- 208000002894 beriberi Diseases 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 210000000078 claw Anatomy 0.000 description 1
- 208000006111 contracture Diseases 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 231100000895 deafness Toxicity 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 208000017561 flaccidity Diseases 0.000 description 1
- 208000016354 hearing loss disease Diseases 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 210000001624 hip Anatomy 0.000 description 1
- 238000002513 implantation Methods 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 229940023569 palmate Drugs 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001047 pyretic effect Effects 0.000 description 1
- 230000000552 rheumatic effect Effects 0.000 description 1
- 201000003068 rheumatic fever Diseases 0.000 description 1
- 238000007665 sagging Methods 0.000 description 1
- 210000004706 scrotum Anatomy 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 231100000019 skin ulcer Toxicity 0.000 description 1
- COEZWFYORILMOM-UHFFFAOYSA-N sodium 4-[(2,4-dihydroxyphenyl)diazenyl]benzenesulfonic acid Chemical compound [Na+].OC1=CC(O)=CC=C1N=NC1=CC=C(S(O)(=O)=O)C=C1 COEZWFYORILMOM-UHFFFAOYSA-N 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000031068 symbiosis, encompassing mutualism through parasitism Effects 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 239000004577 thatch Substances 0.000 description 1
- 230000003813 thin hair Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 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 rhizoma curculiginis flavored matsutake sauce preparation method.The method includes: taking rhizoma curculiginis and matsutake as raw materials, and adding cornus officinalis and herba pyrolae to obtain rhizoma curculiginis flavored matsutake sauce.By making full use of nutritional values of the rhizoma curculiginis and the matsutake and compatibility with traditional Chinese medicines, a synergistic effect is achieved while efficacies of body building, liver nourishing and kidney tonifying are realized.The rhizoma curculiginis flavored matsutake sauce is lustrous, tasty, palatable, unique in flavor, prominent in healthcare function, in accordant with market development requirement, easy to store and capable of evidently improving discomfort of people suffering from waist and knee pains and hypodynamia after long-time consumption.Moreover, the preparation method is simple in process, easy to implement, in accordant with the market development requirement and available for batch production.
Description
Technical field
The present invention relates to food processing field, particularly to Rhizoma Curculiginis, Armillaria matsutake for raw material, adding the Chinese crude drug with health-care effect, prepared a kind of Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce.
Background technology
Rhizoma Curculiginis, have another name called ground palm fibre, Rhizoma Curculiginis, mountain Radix Codonopsis, Radix Scorzonerae Albicaulis, Radix Glehniae,Thatch claw、Tragopogon pratensis l., belong to Hypoxidaceae.Root stock is closely cylindric, slightly thick, directly gives birth to, diameter about 1 centimetre, long up to 10 centimetres.Leaf is linear, wire lanceolar or lanceolar, and size variation is very big, long 10-45 centimetre, wide 5-25 millimeter, and top length is tapering, base portion gradually narrow one-tenth short handle or nearly stockless, the scattered thin pubescence in two sides or without hair.Scape is very short, long 6-7 centimetre, and major part is hidden within sheath shape petiole base, also by hair；Bract lanceolar, long 2.5-5 centimetre, have echinid；Raceme, how much in umbrella room shape, generally has 4-6 flower；Brightly yellowish color；Bennet is about 2 millimeters；The oval shape lanceolar of perianth sliver, long 8-12 millimeter, wide 2.5-3 millimeter, scattered long pubescence when being backed with of foreign steamer；Stamen is about 1/2 into perianth sliver, the long 1.5-2.5 millimeter of filigree, the long 2-4 millimeter of flower pesticide；Stigma 3 splits, and division part relatively style is for long；Ovary is long and narrow, and top has long beak, and even beak is up to 7.5 millimeters (beak accounts for l/3), by thin hair.The nearly fusiform of berry, long 1.2-1.5 centimetre, wide about 6 millimeters, there is long beak on top.The vertical burr of the surface of the seed tool.The flowering fruit bearing stage 4-9 month.There is warming the kidney to invigorate YANG, dispel effect of cold-damp, cure mainly sexual impotence cold sperm, urinary incontinence, coldness and pain in the epigastrium, soreness of waist and knee joint, muscles and bones weakness, lower limb contracture, climacteric syndrome.
Pine mushroom is that current only a few can not artificial implantationWild mushroomOne of.Armillaria matsutake is except possessing general mushroom growth condition, it is necessary toPinasterIt is grown in together and pinaster root symbiosis.Its growing environment is in the Schattenseite of height above sea level 700 to 500 meters or the pine forests of half Schattenseite.Armillaria matsutake meat is plump, and delicious flavour is sliding tender.Not only local flavor is splendid, fragrance is tempting, and nutritious edible fungi.Though also referred to as pine mushroom, it and to have the Tricholoma matsutake (lto et lmai) Singer of laudatory title of " king of edible fungi " be not same bacterium.Pine mushroom nature and flavor are sweet, warm, Armillaria matsutake has building body, benefit intestinal stomach invigorating, pain relieving are regulated the flow of vital energy, reduce phlegm, pain relieving, anthelmintic, anticancer and treatment diabetes effect, cure mainly that lumbago and skelalgia, numb hand and foot, grain do not relax, abundant expectoration is breathed hard, is hard and dry.
Fructus Corni, another nameFructus Corni, Fructus Corni, mountain in meat etc., machaka or dungarunga,Deciduous treeOr shrub, high 4-10 rice；Bark taupe；Sprig is carefully cylindrical, without hair or rare raw by adhesion pubescence hibernaculum top and axil life, avette to lanceolar, by yellowish-brown pubescence.Leaf is oval to life, papery, ovum shape lanceolar or ovum shape, long 5.5-10 centimetre, wide 2.5-4.5 centimetre, tip is tapering, base portion width wedge shape or be bordering on circle, Quan Yuan, above green, without hair, below light green color, rare by white adhesion pubescence, the filbert feathering of the close life of arteries and veins axil, middle arteries and veins is obvious herein above, protruding below, it is bordering on without hair, lateral vein 6-7 pair, arch inflection；Petiole is carefully cylindrical, long 0.6-1.2 centimetre, has shallow ridges above, below circular, slightly dredged pubescence by adhesion.Fructus Corni sour-puckery flavor, slightly warm in nature, there is effect that liver and kidney tonifying, convergence are solid de-, cure mainly have a dizzy spell, deafness and tinnitus, soreness of the waist and knees, emission and spermatorrhea, frequent micturition, incessant sweating due to debility, woman uterine bleeding, interior-heat are quenched one's thirst.
Herba pyrolae japonicae, for the evergreen draft shape semishrub of Pyrolaceae pyrola, evergreen draft shape semishrub, high (10-) 15-30 centimetre；Rhizome is elongated, grows wild, and oblique ascension has branch.Leaf 4-7, base is raw, keratin；Oval or round avette, rare subcircular, long (2.5-) 3-5.2 centimetre, wide (1.7-) 2.2-3.5 centimetre, tip is blunt nosed or round blunt, the wealthy wedge shape of base portion or subcircular, the closely full edge in edge or have thin tooth, green above, often there are bloom, sometimes band purple below；Petiole is long 2-5.5 centimetre, sometimes band purple.Scape has 1-2 (-4) piece of flakey leaf, ovum shape lanceolar or lanceolar, long 7.5-8 millimeter, wide 4-4.5 millimeter, and tip is tapering or short tapering, and base portion slightly embraces scape.There is effect of qi-restoratives, kidney tonifying, expelling wind and removing dampness, promoting blood flow to regulate menstruation, cure mainly weak cough, over-strained hemoptysis, rheumatic arthritis, metrorrhagia, leucorrhea, traumatic hemorrhage.
Soy sauceIt it is Chinese traditionFlavoring agent.The liquid brewageed with bean, wheat, wheat branFlavoring agent.Color and luster bronzing, has unique paste flavor, and flavour is delicious, helps lend some impetus to appetite.Soy sauce is commonly called asSoy sauce, mainly bySemen sojae atricolor、Semen Tritici aestivi、SalThrough liquefaction,FermentationEtc. program brew.The comparison of ingredients of soy sauce is complicated, except the composition of Sal, also multipleAminoacid, saccharide,Organic acid, the composition such as pigment and spice.Based on saline taste, also there are delicate flavour, fragrance etc..It can increase and improveDishTaste, moreover it is possible to increase or changeDishColor and luster.With Rhizoma Curculiginis, Armillaria matsutake for primary raw material, Fructus Corni, Herba pyrolae japonicae are health material, produce a kind of health-care nutritive soy sauce, yet there are no report and launch.
Summary of the invention
The present invention, with Rhizoma Curculiginis, Armillaria matsutake for raw material, adds Fructus Corni, Herba pyrolae japonicae develops a kind of Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce simultaneously.Fill up this kind of raw material of domestic use and make a blank of soy sauce.
The brewing method of a kind of Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce, it is characterised in that adopt following steps:
A. pretreatment of raw material:
Rhizoma Curculiginis pretreatment: by fresh Rhizoma Curculiginis rhizome, cleans, is cut into the section shape of 0.5-1 centimetre, prepares Rhizoma Curculiginis section；
Armillaria matsutake pretreatment: select the Armillaria matsutake that epidermis is completely fresh, removes top layer casting skin, is cut into the fourth shape of 0.5-1 centimetre, puts into the 30-40 second of scalding in boiling water, places in clear water and cools down, drains, and prepares Armillaria matsutake fourth；
Premixing: take appropriate Rhizoma Curculiginis section, Armillaria matsutake fourth, it is sufficiently mixed uniformly, add the xylanase of the mixture weight cellulase of 0.4-0.8%, the pectase of 0.1-0.3%, the protease of 0.2-0.5%, 0.002-0.005%, heating is to 38-42 DEG C, it is incubated 60-90 minute, place into the beater equipped with 60-100 order mesh screen to pull an oar, prepare Rhizoma Curculiginis Armillaria matsutake mixed soil；
B. Chinese medicine serosity makes: take Chinese crude drug Fructus Corni, Herba pyrolae japonicae by a certain percentage, adds the water of raw materials of traditional Chinese medicinal materials weight 5-10 times, soaks 2-3 hour, then decoct 30-60 minute, after together with decoction liquor, make Chinese medicine mud with the beater equipped with 80-100 order mesh screen；
C. steaming and decocting: take Rhizoma Curculiginis Armillaria matsutake mixed soil 100-150 weight portion, Chinese medicine mud 5-10 weight portion, after mix homogeneously, put into steamer and carry out steaming and decocting, treat well-done, takes out cooling, prepares ripe Rhizoma Curculiginis Armillaria matsutake mixed soil；
D. yeast production: add wheat flour 15-30 weight portion, aspergillus oryzae strain 2-3 weight portion in ripe Rhizoma Curculiginis Armillaria matsutake mixed soil, fully mixes uniformly, again through Automatic curve making machine yeast production；
E. fermentation: beans unstrained spirits is placed in fermenting cellar, adds Sal 7-10 weight portion, water 50-100 weight portion, stirs, and prepares beans wine with dregs, ferments 10-15 days, and temperature controls between 35-38 DEG C；Adding the transglutaminase of beans unstrained spirits weight 0.006-0.01% again, after stirring, continue fermentation 10-15 days, temperature controls between 28-32 DEG C, when beans wine with dregs pH value is down to 6, adds Lu Shi yeast to 105More than individual/milliliter beans wine with dregs, control beans wine with dregs temperature at 28-32 DEG C, ferment 30-40 days, prepare ripe beans unstrained spirits；
F. drench oil: after ripe beans unstrained spirits makes, adopt traditional three times and drench methods, prepare scalp pomade, two pouring oil, three pouring oil；
G. blend: take scalp pomade and two pouring oil are blent as requested, make raw Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce；
H. filtration, sterilizing: Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce filters through diatomite filter, reenter rustless steel container, and heating, to 85-90 DEG C, keeps sterilizing in 35-45 minute, obtains finished product Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce；
I. inspection, packaging: check qualified Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce finished product by passing through, pack in gnotobasis, enter in the storehouse of aeration-drying and store.
In step A of the present invention, Rhizoma Curculiginis, Armillaria matsutake mixed proportion are 1:1-3.
In step B of the present invention, a certain proportion of Chinese crude drug proportioning is following raw material weight ratio: Fructus Corni 50-60%, Herba pyrolae japonicae 40-50%.
The mechanism of action of the present invention:
Rhizoma Curculiginis, warming the kidney to invigorate YANG, dispels cold-damp；Armillaria matsutake, building body, benefit intestinal stomach invigorating；Fructus Corni, liver and kidney tonifying, convergence are admittedly de-；Herba pyrolae japonicae, nourishing the lung to arrest cough, anti-inflammatory analgetic.Utilizing the above four mutual compatibilities of taste Chinese medicine, work in coordination with and come into force, by regulating the strong fortune of spleen, the respectful of lung drops, and promotes that the liter of liver is sent out, admittedly reach effect of building body, the liver and the kidney tonifying.
The present invention, with Rhizoma Curculiginis, Armillaria matsutake for raw material, adds Fructus Corni, Herba pyrolae japonicae simultaneously, produces a kind of Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce.It makes full use of the nutritive value of Rhizoma Curculiginis, Armillaria matsutake, compatibility mutual to Chinese medicine, and Synergistic has effect of building body, the liver and the kidney tonifying.Finished product is rich in gloss, tasty, unique flavor, and health care highlights, and meets market development needs, easily preserves, the long-term edible discomfort that can obviously improve soreness of waist and knee joint, crowd weak all over.Its processing technology is simple, it is easy to accomplish, meet market development needs, it is possible to produce in batches.
Below in conjunction with embodiment, the present invention is described in further detail.
Detailed description of the invention
Embodiment 1, the manufacture method of a kind of Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce, adopt following steps:
A. pretreatment of raw material:
Rhizoma Curculiginis pretreatment: by fresh Rhizoma Curculiginis rhizome, cleans, is cut into the section shape of 0.5-1 centimetre, prepares Rhizoma Curculiginis section；
Armillaria matsutake pretreatment: select the Armillaria matsutake that epidermis is completely fresh, removes top layer casting skin, is cut into the fourth shape of 0.5-1 centimetre, puts into and scald in boiling water 30 seconds, places in clear water and cools down, drains, and prepares Armillaria matsutake fourth；
Premixing: take appropriate Rhizoma Curculiginis section, Rhizoma Curculiginis section weighs the Armillaria matsutake fourth of 2 times, it is sufficiently mixed uniformly, add mixture weigh 0.6% cellulase, 0.2% pectase, 0.3% protease, 0.003% xylanase, heating is to 38-42 DEG C, it is incubated 60 minutes, place into the beater equipped with 80 order mesh screens to pull an oar, prepare Rhizoma Curculiginis Armillaria matsutake mixed soil；
B. Chinese medicine serosity makes: take Chinese crude drug Fructus Corni 55%, Herba pyrolae japonicae 45% by weight proportion, adds raw materials of traditional Chinese medicinal materials and weighs the water of 7 times, soaks 2 hours, then decoct 30 minutes, after together with decoction liquor, make Chinese medicine mud with the beater equipped with 80 order mesh screens；
C. steaming and decocting: take Rhizoma Curculiginis Armillaria matsutake mixed soil 70kg, Chinese medicine mud 3.5kg, after mix homogeneously, puts into steamer and carries out steaming and decocting, treat well-done, takes out cooling, prepares ripe Rhizoma Curculiginis Armillaria matsutake mixed soil；
D. yeast production: add wheat flour 14kg, aspergillus oryzae strain 1.5kg in ripe Rhizoma Curculiginis Armillaria matsutake mixed soil, fully mixes uniformly, again through Automatic curve making machine yeast production；
E. fermentation: beans unstrained spirits is placed in fermenting cellar, adds Sal 5.5kg, water 35kg, stirs, and prepares beans wine with dregs, ferments 12 days, and temperature controls between 35-38 DEG C；Adding beans unstrained spirits again and weigh the transglutaminase of 0.008%, after stirring, continue fermentation 12 days, temperature controls between 28-32 DEG C, when beans wine with dregs pH value is down to 6, adds Lu Shi yeast to 105More than individual/milliliter beans wine with dregs, control beans wine with dregs temperature at 28-32 DEG C, ferment 35 days, prepare ripe beans unstrained spirits；
F. drench oil: after ripe beans unstrained spirits makes, adopt traditional three times and drench methods, prepare scalp pomade, two pouring oil, three pouring oil；
G. blend: take scalp pomade and two pouring oil are blent as requested, make raw Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce；
H. filtration, sterilizing: Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce filters through diatomite filter, reenter rustless steel container, and heating, to 85-90 DEG C, keeps sterilizing in 40 minutes, obtains finished product Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce；
I. inspection, packaging: check qualified Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce finished product by passing through, pack in gnotobasis, enter in the storehouse of aeration-drying and store.
The embodiment of the present invention 1 is through 49 soreness of waist and knee joint, all-overish consumer, and edible 30 days continuously, every day 20 milliliters, it was 31 people that symptom substantially alleviates number, and effective percentage is 63.27%；Edible 60 days continuously, every day more than 20 milliliters, it was 39 people that symptom substantially alleviates number, and effective percentage is 79.59%.
Embodiment 2, the manufacture method of a kind of Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce, adopt following steps:
A. pretreatment of raw material:
Rhizoma Curculiginis pretreatment: by fresh Rhizoma Curculiginis rhizome, cleans, is cut into the section shape of 0.5-1 centimetre, prepares Rhizoma Curculiginis section；
Armillaria matsutake pretreatment: select the Armillaria matsutake that epidermis is completely fresh, removes top layer casting skin, is cut into the fourth shape of 0.5-1 centimetre, puts into and scald in boiling water 35 seconds, places in clear water and cools down, drains, and prepares Armillaria matsutake fourth；
Premixing: take appropriate Rhizoma Curculiginis section, Rhizoma Curculiginis section weighs the Armillaria matsutake fourth of 1.5 times, it is sufficiently mixed uniformly, add mixture weigh 0.6% cellulase, 0.1% pectase, 0.4% protease, 0.004% xylanase, heating is to 38-42 DEG C, it is incubated 60 minutes, place into the beater equipped with 100 order mesh screens to pull an oar, prepare Rhizoma Curculiginis Armillaria matsutake mixed soil；
B. Chinese medicine serosity makes: take Chinese crude drug Fructus Corni 24%, Herba pyrolae japonicae 18%, Rhizoma Cibotii 15%, the Cortex Eucommiae 25%, Cortex Acanthopancis 18% by weight proportion, add raw materials of traditional Chinese medicinal materials and weigh the water of 8 times, soak 2.5 hours, decoct 45 minutes again, after together with decoction liquor, make Chinese medicine mud with the beater equipped with 100 order mesh screens；
C. steaming and decocting: take Rhizoma Curculiginis Armillaria matsutake mixed soil 70kg, Chinese medicine mud 3.5kg, after mix homogeneously, puts into steamer and carries out steaming and decocting, treat well-done, takes out cooling, prepares ripe Rhizoma Curculiginis Armillaria matsutake mixed soil；
D. yeast production: add wheat flour 15kg, aspergillus oryzae strain 1.5kg in ripe Rhizoma Curculiginis Armillaria matsutake mixed soil, fully mixes uniformly, again through Automatic curve making machine yeast production；
E. fermentation: beans unstrained spirits is placed in fermenting cellar, adds Sal 4.5kg, water 45kg, stirs, and prepares beans wine with dregs, ferments 12 days, and temperature controls between 35-38 DEG C；Adding beans unstrained spirits again and weigh the transglutaminase of 0.006%, after stirring, continue fermentation 12 days, temperature controls between 28-32 DEG C, when beans wine with dregs pH value is down to 6, adds Lu Shi yeast to 105More than individual/milliliter beans wine with dregs, control beans wine with dregs temperature at 28-32 DEG C, ferment 35 days, prepare ripe beans unstrained spirits；
F. drench oil: after ripe beans unstrained spirits makes, adopt traditional three times and drench methods, prepare scalp pomade, two pouring oil, three pouring oil；
G. blend: take scalp pomade and two pouring oil are blent as requested, make raw Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce；
H. filtration, sterilizing: Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce filters through diatomite filter, reenter rustless steel container, and heating, to 85-90 DEG C, keeps sterilizing in 45 minutes, obtains finished product Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce；
I. inspection, packaging: check qualified Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce finished product by passing through, pack in gnotobasis, enter in the storehouse of aeration-drying and store.
Rhizoma Cibotii, in irregular long bulk, surface dark-brown, residue gold yellow fine hair；Have the wooden petiole of several rufous above, below remaining black radicula.Matter is hard, is not easily broken.Odorless is lightly seasoned, micro-puckery.Raw Rhizoma Cibotii sheet is irregular strip or circle, diameter 2-10cm, thick 1.5-5mm；Tangent plane light brown, smoother, there is xylem ring grain or the striped of 1 brown color protuberance at proximal edge 1-4mm place, and edge is irregular, occasionally has golden yellow fine hair to remain；Matter is crisp, frangibility, has mealiness.Ripe Rhizoma Cibotii sheet is dark brown, and matter is hard.Rhizoma Cibotii bitter in the mouth, sweet, warm in nature, return liver, kidney channel, there is effect of wind-damp dispelling, invigorating the liver and kidney, strong waist knee joint, be usually used in rheumatic arthralgia, soreness of the waist and knees, weakness of the lower extremities.
The Cortex Eucommiae, has another name called bakelite, forEucommiaceaePlant.Cortex Eucommiae free amino acid is few, a small amount of protein contained, be with most foodstuffs like adequate proteins, namely can be hydrolyzed the detection 8 seed amino acids to needed by human.Determine 15 kinds of mineral elements contained by the Cortex Eucommiae, wherein have the macroelements such as the trace element such as zinc, copper, ferrum, and calcium, phosphorus, potassium, magnesium.The medicinal Cortex Eucommiae, is the dry bark of the Eucommiaceae plant Cortex Eucommiae, is Chinese famous and precious tonic herb.Cortex Eucommiae sweet in the mouth, warm in nature, there is liver and kidney tonifying, bone and muscle strengthening, Chong and Ren Meridians regulating, consolidate through antiabortive effect, be usually used in the lumbago and skelalgia or aching and limp unable that insufficiency of kidney-YANG causes,Deficiency of liver-QIThe diseases such as the born of the same parents' tire caused is not solid, scrotum pruritus due to damp pathogen.
Cortex Acanthopancis, for the dry root bark of Araliaceae acanthopanax gracilistylus.Summer, season in autumn two excavate root, clean, strip root bark, dry.Cortex Acanthopancis acrid in the mouth, hardship, warm in nature, enter liver, kidney channel, there is the effect of wind-damp dispelling, liver and kidney tonifying, bone and muscle strengthening, inducing diuresis to remove edema, be usually used in that Bi condition, muscles and bones flaccidity be soft, children's's walking retardation in children, body void are weak, edema, beriberi.
The mechanism of action of the embodiment of the present invention 2:
Rhizoma Curculiginis, warming the kidney to invigorate YANG, dispels cold-damp；Armillaria matsutake, building body, benefit intestinal stomach invigorating；Fructus Corni, liver and kidney tonifying, convergence are admittedly de-；Herba pyrolae japonicae, nourishing the lung to arrest cough, anti-inflammatory analgetic；Rhizoma Cibotii, removing dampness of dispeling the wind, the liver and the kidney tonifying；The Cortex Eucommiae, liver and kidney tonifying, bone and muscle strengthening；Cortex Acanthopancis, bone and muscle strengthening, inducing diuresis to remove edema.Utilizing the above seven mutual compatibilities of taste Chinese medicine, work in coordination with and come into force, by regulating the strong fortune of spleen, the respectful of lung drops, and promotes that the liter of liver is sent out, admittedly reach effect of building body, the liver and the kidney tonifying.
The embodiment of the present invention 2 is through 57 soreness of waist and knee joint, all-overish consumer, and edible 30 days continuously, every day 20 milliliters, it was 44 people that symptom substantially alleviates number, and effective percentage is 77.19%；Edible 60 days continuously, every day more than 20 milliliters, it was 48 people that symptom substantially alleviates number, and effective percentage is 84.21%.
Embodiment 3, the manufacture method of a kind of Herba Potentillae Discoloris local flavor Armillaria matsutake soy sauce, adopt following steps:
A. pretreatment of raw material:
Herba Potentillae Discoloris pretreatment: by the tuber of Herba Potentillae Discoloris, cleans, is cut into the section shape of 0.5-1 centimetre, prepares Herba Potentillae Discoloris section；
Armillaria matsutake pretreatment: select the Armillaria matsutake that epidermis is completely fresh, removes top layer casting skin, is cut into the fourth shape of 0.5-1 centimetre, puts into and scald in boiling water 35 seconds, places in clear water and cools down, drains, and prepares Armillaria matsutake fourth；
Premixing: take appropriate Herba Potentillae Discoloris section, Herba Potentillae Discoloris section weighs the Armillaria matsutake fourth of 2 times, it is sufficiently mixed uniformly, add mixture weigh 0.6% cellulase, 0.2% pectase, 0.4% protease, 0.004% xylanase, heating is to 38-42 DEG C, it is incubated 90 minutes, place into the beater equipped with 80 order mesh screens to pull an oar, prepare Herba Potentillae Discoloris Armillaria matsutake mixed soil；
B. Chinese medicine serosity makes: take Chinese crude drug Fructus Corni 24%, Herba pyrolae japonicae 18%, Rhizoma Cibotii 15%, the Cortex Eucommiae 25%, Cortex Acanthopancis 18% by weight proportion, add raw materials of traditional Chinese medicinal materials and weigh the water of 10 times, soak 3 hours, decoct 60 minutes again, after together with decoction liquor, make Chinese medicine mud with the beater equipped with 80 order mesh screens；
C. steaming and decocting: take Herba Potentillae Discoloris Armillaria matsutake mixed soil 100kg, Chinese medicine mud 5kg, after mix homogeneously, puts into steamer and carries out steaming and decocting, treat well-done, takes out cooling, prepares ripe Herba Potentillae Discoloris Armillaria matsutake mixed soil；
D. yeast production: add wheat flour 16.5kg, aspergillus oryzae strain 2kg in ripe Herba Potentillae Discoloris Armillaria matsutake mixed soil, fully mixes uniformly, again through Automatic curve making machine yeast production；
E. fermentation: beans unstrained spirits is placed in fermenting cellar, adds Sal 6kg, water 65kg, stirs, and prepares beans wine with dregs, ferments 15 days, and temperature controls between 35-38 DEG C；Adding beans unstrained spirits again and weigh the transglutaminase of 0.008%, after stirring, continue fermentation 12 days, temperature controls between 28-32 DEG C, when beans wine with dregs pH value is down to 6, adds Lu Shi yeast to 105More than individual/milliliter beans wine with dregs, control beans wine with dregs temperature at 28-32 DEG C, ferment 35 days, prepare ripe beans unstrained spirits；
F. drench oil: after ripe beans unstrained spirits makes, adopt traditional three times and drench methods, prepare scalp pomade, two pouring oil, three pouring oil；
G. blend: take scalp pomade and two pouring oil are blent as requested, make raw Herba Potentillae Discoloris local flavor Armillaria matsutake soy sauce；
H. filtration, sterilizing: Herba Potentillae Discoloris local flavor Armillaria matsutake soy sauce filters through diatomite filter, reenter rustless steel container, and heating, to 85-90 DEG C, keeps sterilizing in 40 minutes, obtains finished product Herba Potentillae Discoloris local flavor Armillaria matsutake soy sauce；
I. inspection, packaging: check qualified Herba Potentillae Discoloris local flavor Armillaria matsutake soy sauce finished product by passing through, pack in gnotobasis, enter in the storehouse of aeration-drying and store.
Herba Potentillae Discoloris, perennial herb.Root is sturdy, and bottom is often plump in spindle.Scape is upright, rises or micro-paving dissipates, high 10-45 centimetre, close by white MIAOMAO.Basal leaf has 2-4 pair, a lobule, 0.8-1.5 centimetre of interval, and even petiole is long 4-20 centimetre, and petiole is close by white MIAOMAO, sometimes and have long pubescence；Lobule is to raw or alternate, stockless, vanelets Long Circle or oval lanceolar, long 1-5 centimetre, wide 0.5-0.8 centimetre, nose-circle is blunt, rare anxious point, base portion wedge shape, wide wedge shape or deflection are circular, edge tool circle crenation, rare anxious point, above dirty-green, by sparse white MIAOMAO or come off several without hair, close by white or canescence MIAOMAO below, arteries and veins is not aobvious or micro-aobvious, and stem leaf 1-2 has palmate 3-5 lobule；Basal leaf stipule film quality, brown, outside by white long pubescence, stem leaf stipule herbaceous stem, green, avette or width egg shape, shape tooth is often incised at edge, rare full edge, below close by white MIAOMAO.Cyme spends several at most piece, evacuates, and bennet is long 1-2.5 centimetre, outer by MIAOMAO；Flower diameter 1-2 centimetre；Sepal triangular shape is avette, calycule sheet lanceolar, shorter than sepal., outside is by white MIAOMAO；Petal yellow, obovate, top nick or circle are blunt, longer than sepal；Style closely pushes up life, and base portion tool mamillary expands, and stigma somewhat expands.The nearly kidney shape of achene, wide about 1 millimeter, smooth.The flowering fruit bearing stage 5-9 month.Herba Potentillae Discoloris sweet in the mouth, micro-hardship, property are flat, nontoxic, have heat clearing awayRemoving toxic substances, dysentery relieving hemostasis, can treatDysentery, diarrhoea,Leucorrhea、Malaria Disease、Spit blood、Have blood in stool, traumatic hemorrhage,Bloody dysenteryStomachache, chronic dysentery be more than,HemorrhoidHemorrhage, carbuncle sore tumefacting virus.
Sucus Cynanchi chinensis, perennial voluble herb, Herb is by pubescence.Root is cylindrical, lark.Stem is wound around, and multi-branched, celadon, by pubescence.Leaf is to life, and wide triangular shape is heart-shaped, and long 3-7 centimetre, wide 36 centimetres, tip is tapering, and base portion is heart-shaped, Quan Yuan, above green, below celadon, two sides all by pubescence, has the petiole of long 2-5 centimetre, by pubescence.Umbrella cyme axil is raw, and total bennet is long 3-5 centimetre, and tool is spent more；Calyx 5 drastic crack, sliver lanceolar, corolla white, spoke shape, have 5 drastic cracks, sliver is strip lanceolar, long 4-5 millimeter；Paracorolla cup-shaped, foreign steamer 5 is shallow to be split, sliver triangle, has 5 filamentouss between sliver, inside takes turns 5 shorter filamentouss of tool；1, the every room of massula, sagging；The nearly pentagon of stigma.Fruit is cylindrical, long 8 12 centimetres；Seed square is circular, is about 5 millimeters, yellowish-brown, and top has white thin,tough silk shape kind hair.The month at florescence 6-7, fruit month phase 8-9.Sucus Cynanchi chinensis acrid in the mouth, sweet, bitter, property is put down, and has effect of dispel the wind removing toxic substances, benefiting stomach and stopping pain, cures mainlyRheumatalgia, lumbago, stomachache, food stagnation of child.
Flos kerriae japonicae, shrub, high 1-2 rice；Sprig has rib, green, without hair.Leaf is avette or triangle, and tip is tapering, and base portion cuts shape or subcircular, and there is heavy sawtooth at edge, above without hair or there is sparse pubescence, below micro-raw pubescence；Petiole is without hair；There is stipule.Hua Dan is born in side shoot top；Without hair；Hua Zhi 3-5 centimetre；Calyx tube is flat, sliver 5, avette, and Quan Yuan, without hair；Petal yellow, wide ellipse；Stamen is most, from life, is about petal partly；Carpel 5-8, has pubescence, and style about waits until long with stamen.Thin looking into black, without hair, calyx lobe harbors.Flos kerriae japonicaeThere is detumescence, pain relieving, cough-relieving, the effect such as aid digestion, cure mainly chronic cough, dyspepsia, edema, rheumatalgia, pyretic toxicity skin ulcer.
The mechanism of action of the embodiment of the present invention 3:
Herba Potentillae Discoloris, heat clearing awayRemoving toxic substances, dysentery relieving hemostasis；Armillaria matsutake, building body, benefit intestinal stomach invigorating；Fructus Corni, liver and kidney tonifying, convergence are admittedly de-；Herba pyrolae japonicae, nourishing the lung to arrest cough, anti-inflammatory analgetic；Rhizoma Cibotii, removing dampness of dispeling the wind, the liver and the kidney tonifying；The Cortex Eucommiae, liver and kidney tonifying, bone and muscle strengthening；Cortex Acanthopancis, bone and muscle strengthening, inducing diuresis to remove edema；Sucus Cynanchi chinensis, dispel the wind removing toxic substances, benefiting stomach and stopping pain；Flos kerriae japonicae, reducing swelling and alleviating pain, cough-relieving help digestion.Utilizing the above nine mutual compatibilities of taste Chinese medicine, work in coordination with and come into force, by regulating the strong fortune of spleen, the respectful of lung drops, and promotes that the liter of liver is sent out, admittedly reach effect of building body, the liver and the kidney tonifying.
The embodiment of the present invention 3 is through 54 soreness of waist and knee joint, all-overish consumer, and edible 30 days continuously, every day 20 milliliters, it was 45 people that symptom substantially alleviates number, and effective percentage is 83.33%；Edible 60 days continuously, every day more than 20 milliliters, it was 48 people that symptom substantially alleviates number, and effective percentage is 88.89%.
Above embodiments is only that the preferred embodiment of the present invention is described; not the scope of the present invention is defined; under the premise designing spirit without departing from the present invention; various deformation that technical scheme is made by this area ordinary skill technical staff and improvement, all should fall in the protection domain that claims of the present invention are determined.
Part that the present invention does not relate to is all same as the prior art maybe can adopt prior art to be realized.
Claims (3)
1. the brewing method of a Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce, it is characterised in that adopt following steps:
A. pretreatment of raw material:
Rhizoma Curculiginis pretreatment: by fresh Rhizoma Curculiginis rhizome, cleans, is cut into the section shape of 0.5-1 centimetre, prepares Rhizoma Curculiginis section；
Armillaria matsutake pretreatment: select the Armillaria matsutake that epidermis is completely fresh, removes top layer casting skin, is cut into the fourth shape of 0.5-1 centimetre, puts into the 30-40 second of scalding in boiling water, places in clear water and cools down, drains, and prepares Armillaria matsutake fourth；
Premixing: take appropriate Rhizoma Curculiginis section, Armillaria matsutake fourth, it is sufficiently mixed uniformly, add the xylanase of the mixture weight cellulase of 0.4-0.8%, the pectase of 0.1-0.3%, the protease of 0.2-0.5%, 0.002-0.005%, heating is to 38-42 DEG C, it is incubated 60-90 minute, place into the beater equipped with 60-100 order mesh screen to pull an oar, prepare Rhizoma Curculiginis Armillaria matsutake mixed soil；
B. Chinese medicine serosity makes: take Chinese crude drug Fructus Corni, Herba pyrolae japonicae by a certain percentage, add the water of raw materials of traditional Chinese medicinal materials weight 5-10 times, soak 2-3 hour, then decoct 30-60 minute, after together with decoction liquor, Chinese medicine mud made by the available beater equipped with 80-100 order mesh screen；
C. steaming and decocting: take Rhizoma Curculiginis Armillaria matsutake mixed soil 100-150 weight portion, Chinese medicine mud 5-10 weight portion, after mix homogeneously, put into steamer and carry out steaming and decocting, treat well-done, takes out cooling, prepares ripe Rhizoma Curculiginis Armillaria matsutake mixed soil；
D. yeast production: add wheat flour 15-30 weight portion, aspergillus oryzae strain 2-3 weight portion in ripe Rhizoma Curculiginis Armillaria matsutake mixed soil, fully mixes uniformly, again through Automatic curve making machine yeast production；
E. fermentation: beans unstrained spirits is placed in fermenting cellar, adds Sal 7-10 weight portion, water 50-100 weight portion, stirs, and prepares beans wine with dregs, ferments 10-15 days, and temperature controls between 35-38 DEG C；Adding the transglutaminase of beans unstrained spirits weight 0.006-0.01% again, after stirring, continue fermentation 10-15 days, temperature controls between 28-32 DEG C, when beans wine with dregs pH value is down to 6, can add Lu Shi yeast to 105More than individual/milliliter beans wine with dregs, control beans wine with dregs temperature at 28-32 DEG C, ferment 30-40 days, prepare ripe beans unstrained spirits；
F. drench oil: after ripe beans unstrained spirits makes, adopt traditional three times and drench methods, prepare scalp pomade, two pouring oil, three pouring oil；
G. blend: take scalp pomade and two pouring oil are blent as requested, make raw Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce；
H. filtration, sterilizing: Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce filters through diatomite filter, reenter rustless steel container, and heating, to 85-90 DEG C, keeps sterilizing in 35-45 minute, obtains finished product Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce；
I. inspection, packaging: check qualified Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce finished product by passing through, pack in gnotobasis, enter in the storehouse of aeration-drying and store.
2. the brewing method of a kind of Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce according to claim 1, it is characterised in that: in step A, Rhizoma Curculiginis, Armillaria matsutake mixed proportion are 1:1-3.
3. the brewing method of a kind of Rhizoma Curculiginis local flavor Armillaria matsutake soy sauce according to claim 1, it is characterised in that: in described step B, a certain proportion of Chinese crude drug proportioning is following raw material weight ratio: Fructus Corni 50-60%, Herba pyrolae japonicae 40-50%.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610144073.7A CN105747186A (en) | 2016-03-15 | 2016-03-15 | Rhizoma curculiginis flavored matsutake sauce preparation method |
| CN201611154371.0A CN106690251A (en) | 2016-03-15 | 2016-03-15 | Preparation method of potentilla discolor flavor pine mushroom sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610144073.7A CN105747186A (en) | 2016-03-15 | 2016-03-15 | Rhizoma curculiginis flavored matsutake sauce preparation method |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611154371.0A Division CN106690251A (en) | 2016-03-15 | 2016-03-15 | Preparation method of potentilla discolor flavor pine mushroom sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105747186A true CN105747186A (en) | 2016-07-13 |
Family
ID=56333104
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610144073.7A Withdrawn CN105747186A (en) | 2016-03-15 | 2016-03-15 | Rhizoma curculiginis flavored matsutake sauce preparation method |
| CN201611154371.0A Withdrawn CN106690251A (en) | 2016-03-15 | 2016-03-15 | Preparation method of potentilla discolor flavor pine mushroom sauce |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611154371.0A Withdrawn CN106690251A (en) | 2016-03-15 | 2016-03-15 | Preparation method of potentilla discolor flavor pine mushroom sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN105747186A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106539058A (en) * | 2016-11-09 | 2017-03-29 | 南陵百绿汇农业科技有限公司 | A kind of brew method of cassia twig local flavor saline cistanche soy sauce |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170597A (en) * | 2018-09-28 | 2019-01-11 | 李影 | A kind of formula of thick chilli sauce and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340387A (en) * | 2013-07-23 | 2013-10-09 | 徐慧敏 | Production method of sauce made of moringa oleifera leaves |
| CN103385449A (en) * | 2013-07-21 | 2013-11-13 | 汪盛明 | Chinese milk vetch soy |
| CN104522612A (en) * | 2015-01-08 | 2015-04-22 | 徐宏伟 | Production method for brewing mushroom soy sauce |
| CN105249417A (en) * | 2015-11-21 | 2016-01-20 | 安徽联喆玉竹有限公司 | Brewing method of corniculate spurgentian herb, all-grass of common bulrush and Chinese flowering crabapple health soybean sauce |
| CN105285908A (en) * | 2015-11-24 | 2016-02-03 | 苏州市吉成酱业酿造有限公司 | Soy sauce containing traditional Chinese medicines |
-
2016
- 2016-03-15 CN CN201610144073.7A patent/CN105747186A/en not_active Withdrawn
- 2016-03-15 CN CN201611154371.0A patent/CN106690251A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385449A (en) * | 2013-07-21 | 2013-11-13 | 汪盛明 | Chinese milk vetch soy |
| CN103340387A (en) * | 2013-07-23 | 2013-10-09 | 徐慧敏 | Production method of sauce made of moringa oleifera leaves |
| CN104522612A (en) * | 2015-01-08 | 2015-04-22 | 徐宏伟 | Production method for brewing mushroom soy sauce |
| CN105249417A (en) * | 2015-11-21 | 2016-01-20 | 安徽联喆玉竹有限公司 | Brewing method of corniculate spurgentian herb, all-grass of common bulrush and Chinese flowering crabapple health soybean sauce |
| CN105285908A (en) * | 2015-11-24 | 2016-02-03 | 苏州市吉成酱业酿造有限公司 | Soy sauce containing traditional Chinese medicines |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106539058A (en) * | 2016-11-09 | 2017-03-29 | 南陵百绿汇农业科技有限公司 | A kind of brew method of cassia twig local flavor saline cistanche soy sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106690251A (en) | 2017-05-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106579210A (en) | Dahurian rose fruit flavored red ginseng fruit jam | |
| CN105614711A (en) | Preparation method of matsutake alfalfa flavor thick broad-bean sauce | |
| CN106387788A (en) | Dendrobium stem flavored quince jam | |
| CN105942383A (en) | Manufacturing method of elaeagnus angustifolia fruit flavored manilkara zapota fruit jelly | |
| CN106497733A (en) | A kind of brewing method of banana dasheen local flavor Corm Eleocharitiss fruit wine | |
| CN105747186A (en) | Rhizoma curculiginis flavored matsutake sauce preparation method | |
| CN105918392A (en) | Ficus tikoua flavored castanopsis eyrei fruit cakes and manufacturing method thereof | |
| CN106036675A (en) | Laium domesticum flesh jelly and production method thereof | |
| CN106666644A (en) | Agriophyllum squarrosum-flavored arrowroot soy sauce | |
| CN105747139A (en) | Cooking method of lotus root flavored grilled butterfish | |
| CN105851983A (en) | Gracilaria lemaneiformis flavored seafood imitated butterfish-containing crab sticks | |
| KR20100016684A (en) | Tea making method | |
| CN106665770A (en) | Dendrobium officinale flavor tinosporae crispae biscuit | |
| CN106107905A (en) | A kind of Fructus Tsaoko local flavor Semen Cajani soy sauce | |
| CN106577915A (en) | Mellow-flavored wax apple bread and making method | |
| CN105779247A (en) | Method for brewing quercus wutaishansea vinegar with agriophyllum squarrosum flavor | |
| CN106071017A (en) | A kind of manufacture method of Wen Dingguo local flavor Milan flower cake | |
| CN105747125A (en) | Making method of Agrimonia pilosa flavor corvus monedula dauuricus meat pie | |
| CN106820021A (en) | A kind of liquorice flavor Fructus Akebiae heath jam | |
| CN105558235A (en) | Method for manufacturing healthcare preserved rhizoma imperatae | |
| CN105831591A (en) | Folium Phyllostachys and sagu metroxylon pith starch health noodle and production method thereof | |
| CN106386952A (en) | Bower actinidia root or leaf bread with opuntia stricta fruit taste and making method thereof | |
| CN105520046A (en) | Production method of shrike meat-Euonymus Fortunei dumplings | |
| KR20220022646A (en) | Porridge containing herbal extract and its manufacturing method | |
| CN105695288A (en) | Brewing method for agriophyllum squarrosum-flavor blueberry vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160713 |