CN106307455A - Organic soy sauce - Google Patents
Organic soy sauce Download PDFInfo
- Publication number
- CN106307455A CN106307455A CN201610710167.6A CN201610710167A CN106307455A CN 106307455 A CN106307455 A CN 106307455A CN 201610710167 A CN201610710167 A CN 201610710167A CN 106307455 A CN106307455 A CN 106307455A
- Authority
- CN
- China
- Prior art keywords
- parts
- portions
- soy sauce
- fructus
- organic soy
- 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 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 claims description 12
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 12
- 241001550206 Colla Species 0.000 claims description 12
- 240000009087 Crescentia cujete Species 0.000 claims description 12
- 235000005983 Crescentia cujete Nutrition 0.000 claims description 12
- 235000009797 Lagenaria vulgaris Nutrition 0.000 claims description 12
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 abstract description 3
- 206010022437 insomnia Diseases 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000028327 secretion Effects 0.000 abstract description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 abstract 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 1
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 1
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract 1
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 1
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract 1
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 1
- 244000124209 Crocus sativus Species 0.000 abstract 1
- 235000015655 Crocus sativus Nutrition 0.000 abstract 1
- 240000001980 Cucurbita pepo Species 0.000 abstract 1
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 1
- 240000005373 Panax quinquefolius Species 0.000 abstract 1
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 1
- 240000001949 Taraxacum officinale Species 0.000 abstract 1
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 abstract 1
- 241000270708 Testudinidae Species 0.000 abstract 1
- 230000003712 anti-aging effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000003292 glue Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 229960003080 taurine Drugs 0.000 abstract 1
- 230000001225 therapeutic effect Effects 0.000 abstract 1
- 230000003750 conditioning effect Effects 0.000 description 2
- 230000000694 effects 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
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002124 endocrine 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
- 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
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses an organic soy sauce. The soy sauce is prepared from the following components, by weight, 1-2 parts of crocus sativus, 2.1 parts of taurine, 0.4 parts of American ginseng, 0.7 parts of gourd seeds, 1, 2 parts of smoked plum, 1.1 parts of hawthorn fruit, 0.6 parts of Tortoise shell glue, 51 parts of powdered soy, 21 parts of salt, 20 parts of water, and 0.2 parts of dandelion. The organic soy sauce can improve human body immunity and regulate internal secretion after being repeatedly tested; besides the soy sauce further has the anti-aging effect and has the special therapeutic effect on poor physical health and insomnia of men and women.
Description
Technical field
The present invention relates to organic 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 organic soy sauce, through repetition test, body immunity can be improved, in conditioning
Secretion, also has effect of defying age, and, 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 organic soy sauce of design, by weight by following group
It is grouped into:
1～2 part of Stigma Croci,
2.1 parts of taurines,
0.4 part of Radix Panacis Quinquefolii,
0.7 part of calabash seed,
1.2 portions of Fructus Mumes,
1.1 portions of Fructus Crataegis,
0.6 part of Colla Plastri Testudinis,
51 parts of powdered soys,
21 portions of Sal,
20 parts of water,
0.2 part of Herba Taraxaci.
Preferably, organic soy sauce, the most composed of the following components:
1 part of Stigma Croci,
2.1 parts of taurines,
0.4 part of Radix Panacis Quinquefolii,
0.7 part of calabash seed,
1.2 portions of Fructus Mumes,
1.1 portions of Fructus Crataegis,
0.6 part of Colla Plastri Testudinis,
51 parts of powdered soys,
21 portions of Sal,
20 parts of water,
0.2 part of Herba Taraxaci.
Preferably, organic soy sauce, the most composed of the following components:
2 parts of Stigma Croci,
2.1 parts of taurines,
0.4 part of Radix Panacis Quinquefolii,
0.7 part of calabash seed,
1.2 portions of Fructus Mumes,
1.1 portions of Fructus Crataegis,
0.6 part of Colla Plastri Testudinis,
51 parts of powdered soys,
21 portions of Sal,
20 parts of water,
0.2 part of Herba Taraxaci.
Preferably, organic soy sauce, the most composed of the following components:
1.2 parts of Stigma Croci,
2.1 parts of taurines,
0.4 part of Radix Panacis Quinquefolii,
0.7 part of calabash seed,
1.2 portions of Fructus Mumes,
1.1 portions of Fructus Crataegis,
0.6 part of Colla Plastri Testudinis,
51 parts of powdered soys,
21 portions of Sal,
20 parts of water,
0.2 part of Herba Taraxaci.
Advantages of the present invention and having the beneficial effects that: a kind of organic soy sauce is provided, through repetition test, human body can be improved and exempt from
Epidemic disease 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
Organic soy sauce, the most composed of the following components:
1～2 part of Stigma Croci,
2.1 parts of taurines,
0.4 part of Radix Panacis Quinquefolii,
0.7 part of calabash seed,
1.2 portions of Fructus Mumes,
1.1 portions of Fructus Crataegis,
0.6 part of Colla Plastri Testudinis,
51 parts of powdered soys,
21 portions of Sal,
20 parts of water,
0.2 part of Herba Taraxaci.
Embodiment 2
Organic soy sauce, the most composed of the following components:
1 part of Stigma Croci,
2.1 parts of taurines,
0.4 part of Radix Panacis Quinquefolii,
0.7 part of calabash seed,
1.2 portions of Fructus Mumes,
1.1 portions of Fructus Crataegis,
0.6 part of Colla Plastri Testudinis,
51 parts of powdered soys,
21 portions of Sal,
20 parts of water,
0.2 part of Herba Taraxaci.
Embodiment 3
Organic soy sauce, the most composed of the following components:
2 parts of Stigma Croci,
2.1 parts of taurines,
0.4 part of Radix Panacis Quinquefolii,
0.7 part of calabash seed,
1.2 portions of Fructus Mumes,
1.1 portions of Fructus Crataegis,
0.6 part of Colla Plastri Testudinis,
51 parts of powdered soys,
21 portions of Sal,
20 parts of water,
0.2 part of Herba Taraxaci.
Embodiment 4
Organic soy sauce, the most composed of the following components:
1.2 parts of Stigma Croci,
2.1 parts of taurines,
0.4 part of Radix Panacis Quinquefolii,
0.7 part of calabash seed,
1.2 portions of Fructus Mumes,
1.1 portions of Fructus Crataegis,
0.6 part of Colla Plastri Testudinis,
51 parts of powdered soys,
21 portions of Sal,
20 parts of water,
0.2 part of Herba Taraxaci.
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)
1. organic soy sauce, it is characterised in that the most composed of the following components:
1～2 part of Stigma Croci,
2.1 parts of taurines,
0.4 part of Radix Panacis Quinquefolii,
0.7 part of calabash seed,
1.2 portions of Fructus Mumes,
1.1 portions of Fructus Crataegis,
0.6 part of Colla Plastri Testudinis,
51 parts of powdered soys,
21 portions of Sal,
20 parts of water,
0.2 part of Herba Taraxaci.
Organic soy sauce the most according to claim 1, it is characterised in that the most composed of the following components:
1 part of Stigma Croci,
2.1 parts of taurines,
0.4 part of Radix Panacis Quinquefolii,
0.7 part of calabash seed,
1.2 portions of Fructus Mumes,
1.1 portions of Fructus Crataegis,
0.6 part of Colla Plastri Testudinis,
51 parts of powdered soys,
21 portions of Sal,
20 parts of water,
0.2 part of Herba Taraxaci.
Organic soy sauce the most according to claim 1, it is characterised in that the most composed of the following components:
2 parts of Stigma Croci,
2.1 parts of taurines,
0.4 part of Radix Panacis Quinquefolii,
0.7 part of calabash seed,
1.2 portions of Fructus Mumes,
1.1 portions of Fructus Crataegis,
0.6 part of Colla Plastri Testudinis,
51 parts of powdered soys,
21 portions of Sal,
20 parts of water,
0.2 part of Herba Taraxaci.
Organic soy sauce the most according to claim 1, it is characterised in that the most composed of the following components:
1.2 parts of Stigma Croci,
2.1 parts of taurines,
0.4 part of Radix Panacis Quinquefolii,
0.7 part of calabash seed,
1.2 portions of Fructus Mumes,
1.1 portions of Fructus Crataegis,
0.6 part of Colla Plastri Testudinis,
51 parts of powdered soys,
21 portions of Sal,
20 parts of water,
0.2 part of Herba Taraxaci.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610710167.6A CN106307455A (en) | 2016-08-24 | 2016-08-24 | Organic soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610710167.6A CN106307455A (en) | 2016-08-24 | 2016-08-24 | Organic soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307455A true CN106307455A (en) | 2017-01-11 |
Family
ID=57742052
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610710167.6A Pending CN106307455A (en) | 2016-08-24 | 2016-08-24 | Organic soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307455A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1115611A (en) * | 1994-08-22 | 1996-01-31 | 席殊 | Delicious nutrient soy sauce and production method thereof |
| CN101912104A (en) * | 2010-07-27 | 2010-12-15 | 河北农业大学 | Taurine seafood soy sauce and preparation method thereof |
| CN102132860A (en) * | 2011-03-31 | 2011-07-27 | 弓正田 | Method for preparing fruit and vegetable health-care soy sauce and fruit and vegetable health-care soy sauce |
| CN104783132A (en) * | 2015-04-14 | 2015-07-22 | 凤台县贵禧酱醋有限公司 | Delicious and fresh health sauce and preparation method thereof |
| CN105285910A (en) * | 2015-11-24 | 2016-02-03 | 苏州市吉成酱业酿造有限公司 | Edible soy sauce |
| CN105285913A (en) * | 2015-11-24 | 2016-02-03 | 苏州市吉成酱业酿造有限公司 | Soy sauce with health care and conditioning efficacies |
| CN105285911A (en) * | 2015-11-24 | 2016-02-03 | 苏州市吉成酱业酿造有限公司 | Multifunctional soy sauce |
| CN105361107A (en) * | 2015-11-24 | 2016-03-02 | 苏州市吉成酱业酿造有限公司 | Organic soy sauce |
| CN105661468A (en) * | 2016-02-25 | 2016-06-15 | 和县鸡笼山调味品有限责任公司 | Wheat sauce with effect of nourishing Yin and clearing fire and preparation method thereof |
-
2016
- 2016-08-24 CN CN201610710167.6A patent/CN106307455A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1115611A (en) * | 1994-08-22 | 1996-01-31 | 席殊 | Delicious nutrient soy sauce and production method thereof |
| CN101912104A (en) * | 2010-07-27 | 2010-12-15 | 河北农业大学 | Taurine seafood soy sauce and preparation method thereof |
| CN102132860A (en) * | 2011-03-31 | 2011-07-27 | 弓正田 | Method for preparing fruit and vegetable health-care soy sauce and fruit and vegetable health-care soy sauce |
| CN104783132A (en) * | 2015-04-14 | 2015-07-22 | 凤台县贵禧酱醋有限公司 | Delicious and fresh health sauce and preparation method thereof |
| CN105285910A (en) * | 2015-11-24 | 2016-02-03 | 苏州市吉成酱业酿造有限公司 | Edible soy sauce |
| CN105285913A (en) * | 2015-11-24 | 2016-02-03 | 苏州市吉成酱业酿造有限公司 | Soy sauce with health care and conditioning efficacies |
| CN105285911A (en) * | 2015-11-24 | 2016-02-03 | 苏州市吉成酱业酿造有限公司 | Multifunctional soy sauce |
| CN105361107A (en) * | 2015-11-24 | 2016-03-02 | 苏州市吉成酱业酿造有限公司 | Organic soy sauce |
| CN105661468A (en) * | 2016-02-25 | 2016-06-15 | 和县鸡笼山调味品有限责任公司 | Wheat sauce with effect of nourishing Yin and clearing fire and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 肖玉林: "美味胡萝卜冻豆", 《越吃越漂亮健肤美容菜谱》 * |
| 谭兴贵 等: "常用食疗方", 《家庭常用食物食疗方》 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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: 20170111 |
|
| RJ01 | Rejection of invention patent application after publication |