CN106262679A - Fresh soy sauce - Google Patents
Fresh soy sauce Download PDFInfo
- Publication number
- CN106262679A CN106262679A CN201610710073.9A CN201610710073A CN106262679A CN 106262679 A CN106262679 A CN 106262679A CN 201610710073 A CN201610710073 A CN 201610710073A CN 106262679 A CN106262679 A CN 106262679A
- Authority
- CN
- China
- Prior art keywords
- parts
- portions
- fructus
- soy sauce
- sal
- 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
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 23
- 241000628997 Flos Species 0.000 claims abstract description 13
- 241000757078 Maranta Species 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 206010022437 insomnia Diseases 0.000 abstract description 3
- 230000002124 endocrine Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 3
- 230000003750 conditioning effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 230000003248 secreting effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019640 taste Nutrition 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
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of fresh soy sauce, the most composed of the following components: 1～2 part of Maranta Arundinaceavar. variegata leaf, 0.2 part of Rhizoma Gastrodiae, 1.6 portions of Fructus Lyciis, 0.4 part of Flos Carthami, 1.1 parts of Fructus Corni, 0.8 part of Radix Panacis Quinquefolii, 1.1 portions of Fructus Hordei Germinatus, 55 parts of powdered soys, 25 portions of Sal, 24 parts of water, 0.9 part of Bulbus Allii extract.The fresh soy sauce of the present invention, through repetition test, can improve body immunity, nurse one's health endocrine, also have effect of defying age, and, insomnia poor to men and women's body constitution etc. has special efficacy.
Description
Technical field
The present invention relates to fresh soy sauce.
Background technology
Soy sauce is commonly called as soy sauce, mainly by Semen sojae atricolor, Semen Tritici aestivi, Sal through the program brew such as liquefaction, fermentation.Soy sauce
Comparison of ingredients is complicated, in addition to the composition of Sal, and the also composition such as several amino acids, saccharide, organic acid, pigment and spice.With salty
Taste is main, also has delicate flavour, fragrance etc..It can increase and improve the taste of dish, moreover it is possible to increases or change the color and luster of dish.But it is existing
Some soy sauce, function singleness, do not keep healthy conditioning effect.
Summary of the invention
It is an object of the invention to provide a kind of fresh soy sauce, through repetition test, body immunity can be improved, divide in conditioning
Secreting, also have effect of defying age, insomnia poor to men and women's body constitution etc. has special efficacy.
For achieving the above object, the technical scheme is that a kind of fresh soy sauce of design, by weight by following components
Composition:
1～2 part of Maranta Arundinaceavar. variegata leaf,
0.2 part of Rhizoma Gastrodiae,
1.6 portions of Fructus Lyciis,
0.4 part of Flos Carthami,
1.1 parts of Fructus Corni,
0.8 part of Radix Panacis Quinquefolii,
1.1 portions of Fructus Hordei Germinatus,
55 parts of powdered soys,
25 portions of Sal,
24 parts of water,
0.9 part of Bulbus Allii extract.
Preferably, fresh soy sauce, the most composed of the following components:
1 part of Maranta Arundinaceavar. variegata leaf,
0.2 part of Rhizoma Gastrodiae,
1.6 portions of Fructus Lyciis,
0.4 part of Flos Carthami,
1.1 parts of Fructus Corni,
0.8 part of Radix Panacis Quinquefolii,
1.1 portions of Fructus Hordei Germinatus,
55 parts of powdered soys,
25 portions of Sal,
24 parts of water,
0.9 part of Bulbus Allii extract.
Preferably, fresh soy sauce, the most composed of the following components:
2 parts of Maranta Arundinaceavar. variegata leaves,
0.2 part of Rhizoma Gastrodiae,
1.6 portions of Fructus Lyciis,
0.4 part of Flos Carthami,
1.1 parts of Fructus Corni,
0.8 part of Radix Panacis Quinquefolii,
1.1 portions of Fructus Hordei Germinatus,
55 parts of powdered soys,
25 portions of Sal,
24 parts of water,
0.9 part of Bulbus Allii extract.
Preferably, fresh soy sauce, the most composed of the following components:
1.2 parts of Maranta Arundinaceavar. variegata leaves,
0.2 part of Rhizoma Gastrodiae,
1.6 portions of Fructus Lyciis,
0.4 part of Flos Carthami,
1.1 parts of Fructus Corni,
0.8 part of Radix Panacis Quinquefolii,
1.1 portions of Fructus Hordei Germinatus,
55 parts of powdered soys,
25 portions of Sal,
24 parts of water,
0.9 part of Bulbus Allii extract.
Advantages of the present invention and having the beneficial effects that: a kind of fresh soy sauce is provided, through repetition test, human immunity can be improved
Power, nurses one's health endocrine, also has effect of defying age, and, insomnia poor to men and women's body constitution etc. has special efficacy.
Detailed description of the invention
Below in conjunction with embodiment, the detailed description of the invention of the present invention is further described.Following example are only used for more
Add and clearly demonstrate technical scheme, and can not limit the scope of the invention with this.
The technical scheme that the present invention is embodied as is:
Embodiment 1
Fresh soy sauce, the most composed of the following components:
1～2 part of Maranta Arundinaceavar. variegata leaf,
0.2 part of Rhizoma Gastrodiae,
1.6 portions of Fructus Lyciis,
0.4 part of Flos Carthami,
1.1 parts of Fructus Corni,
0.8 part of Radix Panacis Quinquefolii,
1.1 portions of Fructus Hordei Germinatus,
55 parts of powdered soys,
25 portions of Sal,
24 parts of water,
0.9 part of Bulbus Allii extract.
Embodiment 2
Fresh soy sauce, the most composed of the following components:
1 part of Maranta Arundinaceavar. variegata leaf,
0.2 part of Rhizoma Gastrodiae,
1.6 portions of Fructus Lyciis,
0.4 part of Flos Carthami,
1.1 parts of Fructus Corni,
0.8 part of Radix Panacis Quinquefolii,
1.1 portions of Fructus Hordei Germinatus,
55 parts of powdered soys,
25 portions of Sal,
24 parts of water,
0.9 part of Bulbus Allii extract.
Embodiment 3
Fresh soy sauce, the most composed of the following components:
2 parts of Maranta Arundinaceavar. variegata leaves,
0.2 part of Rhizoma Gastrodiae,
1.6 portions of Fructus Lyciis,
0.4 part of Flos Carthami,
1.1 parts of Fructus Corni,
0.8 part of Radix Panacis Quinquefolii,
1.1 portions of Fructus Hordei Germinatus,
55 parts of powdered soys,
25 portions of Sal,
24 parts of water,
0.9 part of Bulbus Allii extract.
Embodiment 4
Fresh soy sauce, the most composed of the following components:
1.2 parts of Maranta Arundinaceavar. variegata leaves,
0.2 part of Rhizoma Gastrodiae,
1.6 portions of Fructus Lyciis,
0.4 part of Flos Carthami,
1.1 parts of Fructus Corni,
0.8 part of Radix Panacis Quinquefolii,
1.1 portions of Fructus Hordei Germinatus,
55 parts of powdered soys,
25 portions of Sal,
24 parts of water,
0.9 part of Bulbus Allii extract.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For Yuan, on the premise of without departing from the technology of the present invention principle, it is also possible to make some improvements and modifications, these improvements and modifications
Also should be regarded as protection scope of the present invention.
Claims (4)
- The freshest soy sauce, it is characterised in that the most composed of the following components:1～2 part of Maranta Arundinaceavar. variegata leaf,0.2 part of Rhizoma Gastrodiae,1.6 portions of Fructus Lyciis,0.4 part of Flos Carthami,1.1 parts of Fructus Corni,0.8 part of Radix Panacis Quinquefolii,1.1 portions of Fructus Hordei Germinatus,55 parts of powdered soys,25 portions of Sal,24 parts of water,0.9 part of Bulbus Allii extract.
- Fresh soy sauce the most according to claim 1, it is characterised in that the most composed of the following components:1 part of Maranta Arundinaceavar. variegata leaf,0.2 part of Rhizoma Gastrodiae,1.6 portions of Fructus Lyciis,0.4 part of Flos Carthami,1.1 parts of Fructus Corni,0.8 part of Radix Panacis Quinquefolii,1.1 portions of Fructus Hordei Germinatus,55 parts of powdered soys,25 portions of Sal,24 parts of water,0.9 part of Bulbus Allii extract.
- Fresh soy sauce the most according to claim 1, it is characterised in that the most composed of the following components:2 parts of Maranta Arundinaceavar. variegata leaves,0.2 part of Rhizoma Gastrodiae,1.6 portions of Fructus Lyciis,0.4 part of Flos Carthami,1.1 parts of Fructus Corni,0.8 part of Radix Panacis Quinquefolii,1.1 portions of Fructus Hordei Germinatus,55 parts of powdered soys,25 portions of Sal,24 parts of water,0.9 part of Bulbus Allii extract.
- Fresh soy sauce the most according to claim 1, it is characterised in that the most composed of the following components:1.2 parts of Maranta Arundinaceavar. variegata leaves,0.2 part of Rhizoma Gastrodiae,1.6 portions of Fructus Lyciis,0.4 part of Flos Carthami,1.1 parts of Fructus Corni,0.8 part of Radix Panacis Quinquefolii,1.1 portions of Fructus Hordei Germinatus,55 parts of powdered soys,25 portions of Sal,24 parts of water,0.9 part of Bulbus Allii extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610710073.9A CN106262679A (en) | 2016-08-24 | 2016-08-24 | Fresh soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610710073.9A CN106262679A (en) | 2016-08-24 | 2016-08-24 | Fresh soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262679A true CN106262679A (en) | 2017-01-04 |
Family
ID=57614750
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610710073.9A Pending CN106262679A (en) | 2016-08-24 | 2016-08-24 | Fresh soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262679A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006833A (en) * | 2017-04-28 | 2017-08-04 | 王亮 | A kind of health-care sauce |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340385A (en) * | 2013-07-16 | 2013-10-09 | 丁琴 | Multi-functional health care soy sauce and preparation method thereof |
| CN103340386A (en) * | 2013-07-18 | 2013-10-09 | 丁琴 | Healthcare soy sauce and preparation method thereof |
| CN104026554A (en) * | 2014-06-30 | 2014-09-10 | 彭尚元 | Nutritional soy sauce and preparation method of nutritional soy sauce |
| CN104256503A (en) * | 2014-07-11 | 2015-01-07 | 广东广海大实业有限公司 | Snail soy sauce and manufacturing method thereof |
| 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 |
| CN105614367A (en) * | 2014-10-29 | 2016-06-01 | 徐勤凤 | Nutrient element diversified soy sauce |
| CN105747187A (en) * | 2016-03-23 | 2016-07-13 | 安徽宝恒农业有限公司 | Morningstar lily-flavored arrowroot soybean sauce |
-
2016
- 2016-08-24 CN CN201610710073.9A patent/CN106262679A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340385A (en) * | 2013-07-16 | 2013-10-09 | 丁琴 | Multi-functional health care soy sauce and preparation method thereof |
| CN103340386A (en) * | 2013-07-18 | 2013-10-09 | 丁琴 | Healthcare soy sauce and preparation method thereof |
| CN104026554A (en) * | 2014-06-30 | 2014-09-10 | 彭尚元 | Nutritional soy sauce and preparation method of nutritional soy sauce |
| CN104256503A (en) * | 2014-07-11 | 2015-01-07 | 广东广海大实业有限公司 | Snail soy sauce and manufacturing method thereof |
| CN105614367A (en) * | 2014-10-29 | 2016-06-01 | 徐勤凤 | Nutrient element diversified soy 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 |
| CN105747187A (en) * | 2016-03-23 | 2016-07-13 | 安徽宝恒农业有限公司 | Morningstar lily-flavored arrowroot soybean sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006833A (en) * | 2017-04-28 | 2017-08-04 | 王亮 | A kind of health-care sauce |
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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 |
Application publication date: 20170104 |
|
| RJ01 | Rejection of invention patent application after publication |