CN106360627A - Seasoning soybean sauce - Google Patents
Seasoning soybean sauce Download PDFInfo
- Publication number
- CN106360627A CN106360627A CN201610709879.6A CN201610709879A CN106360627A CN 106360627 A CN106360627 A CN 106360627A CN 201610709879 A CN201610709879 A CN 201610709879A CN 106360627 A CN106360627 A CN 106360627A
- Authority
- CN
- China
- Prior art keywords
- parts
- portions
- radix
- astragali
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 20
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 19
- 244000068988 Glycine max Species 0.000 title abstract 4
- 235000010469 Glycine max Nutrition 0.000 title abstract 4
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 13
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 13
- 210000002826 placenta Anatomy 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 241000628997 Flos Species 0.000 claims description 12
- 239000009636 Huang Qi Substances 0.000 claims description 12
- 241000545442 Radix Species 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
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000028327 secretion Effects 0.000 abstract description 2
- 241000045403 Astragalus propinquus Species 0.000 abstract 2
- 235000006533 astragalus Nutrition 0.000 abstract 2
- 241001289529 Fallopia multiflora Species 0.000 abstract 1
- 244000224182 Gomphrena globosa Species 0.000 abstract 1
- 240000006079 Schisandra chinensis Species 0.000 abstract 1
- 235000008422 Schisandra chinensis Nutrition 0.000 abstract 1
- 230000003712 anti-aging effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 230000000704 physical effect Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 description 4
- 230000003750 conditioning effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000203 mixture Substances 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
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 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
- 235000013599 spices 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
Abstract
The invention discloses seasoning soybean sauce which includes, by weight, 1-2 parts of shell of longan, 1.3 parts of astragalus membranaceus, 0.6 parts of gomphrena globosa, 0.5 parts of astragalus membranaceus, 2.1 parts of dates, 0.6 parts of polygonum multiflorum, 1.1 parts of human placenta, 49 parts of soybean sauce powder, 19 parts of salt, 18 parts of water, and 0.5 parts of vine of schisandra chinensis. The seasoning soybean sauce, through repeated tests, can improve body immunity and regulate internal secretion, has the anti-aging function, and has special therapy effects on poor physical property of men and women, insomnia, and the like.
Description
Technical field
The present invention relates to seasoning sauce.
Background technology
Soy sauce is commonly called as soy sauce, is mainly brewed through programs such as liquefaction, fermentations by Semen sojae atricolor, Semen Tritici aestivi, Sal.Soy sauce
Comparison of ingredients is complicated, in addition to the composition of Sal, the also composition such as several amino acids, saccharide, organic acid, pigment and spice.With salty
Based on taste, also there are delicate flavour, fragrance etc..It can increase and improve the taste of dish moreover it is possible to increase or change the color and luster of dish.But it is existing
Some soy sauce, single function, there is no health care conditioning effect.
Content of the invention
It is an object of the invention to provide a kind of seasoning sauce, through repetition test, body immunity can be improved, in conditioning
Secretion, also has functions that 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 seasoning sauce of design, by weight by with the following group
It is grouped into:
1～2 part of longan shell,
1.3 parts of Radixs Astragali,
0.6 part of Flos Gomphrenae,
0.5 part of Radix Astragali,
2.1 portions of Fructus Jujubaes,
0.6 part of Radix Polygoni Multiflori,
1.1 parts of Placenta Hominiss,
49 parts of powdered soys,
19 portions of Sal,
18 parts of water,
0.5 part of Cortex et Radix Schisandrae Chinensis.
Preferably, seasoning sauce, composed of the following components by weight:
1 part of longan shell,
1.3 parts of Radixs Astragali,
0.6 part of Flos Gomphrenae,
0.5 part of Radix Astragali,
2.1 portions of Fructus Jujubaes,
0.6 part of Radix Polygoni Multiflori,
1.1 parts of Placenta Hominiss,
49 parts of powdered soys,
19 portions of Sal,
18 parts of water,
0.5 part of Cortex et Radix Schisandrae Chinensis.
Preferably, seasoning sauce, composed of the following components by weight:
2 parts of longan shells,
1.3 parts of Radixs Astragali,
0.6 part of Flos Gomphrenae,
0.5 part of Radix Astragali,
2.1 portions of Fructus Jujubaes,
0.6 part of Radix Polygoni Multiflori,
1.1 parts of Placenta Hominiss,
49 parts of powdered soys,
19 portions of Sal,
18 parts of water,
0.5 part of Cortex et Radix Schisandrae Chinensis.
Preferably, seasoning sauce, composed of the following components by weight:
1.2 parts of longan shells,
1.3 parts of Radixs Astragali,
0.6 part of Flos Gomphrenae,
0.5 part of Radix Astragali,
2.1 portions of Fructus Jujubaes,
0.6 part of Radix Polygoni Multiflori,
1.1 parts of Placenta Hominiss,
49 parts of powdered soys,
19 portions of Sal,
18 parts of water,
0.5 part of Cortex et Radix Schisandrae Chinensis.
Advantages of the present invention and having the beneficial effects that: a kind of seasoning sauce is provided, through repetition test, human body can be improved and exempt from
Epidemic disease power, nurses one's health endocrine, also has functions that defying age, and, insomnia poor to men and women's body constitution etc. has special efficacy.
Specific embodiment
With reference to embodiment, the specific embodiment of the present invention is further described.Following examples are only used for more
Plus clearly demonstrate technical scheme, and can not be limited the scope of the invention with this.
The technical scheme that the present invention is embodied as is:
Embodiment 1
Seasoning sauce, composed of the following components by weight:
1～2 part of longan shell,
1.3 parts of Radixs Astragali,
0.6 part of Flos Gomphrenae,
0.5 part of Radix Astragali,
2.1 portions of Fructus Jujubaes,
0.6 part of Radix Polygoni Multiflori,
1.1 parts of Placenta Hominiss,
49 parts of powdered soys,
19 portions of Sal,
18 parts of water,
0.5 part of Cortex et Radix Schisandrae Chinensis.
Embodiment 2
Seasoning sauce, composed of the following components by weight:
1 part of longan shell,
1.3 parts of Radixs Astragali,
0.6 part of Flos Gomphrenae,
0.5 part of Radix Astragali,
2.1 portions of Fructus Jujubaes,
0.6 part of Radix Polygoni Multiflori,
1.1 parts of Placenta Hominiss,
49 parts of powdered soys,
19 portions of Sal,
18 parts of water,
0.5 part of Cortex et Radix Schisandrae Chinensis.
Embodiment 3
Seasoning sauce, composed of the following components by weight:
2 parts of longan shells,
1.3 parts of Radixs Astragali,
0.6 part of Flos Gomphrenae,
0.5 part of Radix Astragali,
2.1 portions of Fructus Jujubaes,
0.6 part of Radix Polygoni Multiflori,
1.1 parts of Placenta Hominiss,
49 parts of powdered soys,
19 portions of Sal,
18 parts of water,
0.5 part of Cortex et Radix Schisandrae Chinensis.
Embodiment 4
Seasoning sauce, composed of the following components by weight:
1.2 parts of longan shells,
1.3 parts of Radixs Astragali,
0.6 part of Flos Gomphrenae,
0.5 part of Radix Astragali,
2.1 portions of Fructus Jujubaes,
0.6 part of Radix Polygoni Multiflori,
1.1 parts of Placenta Hominiss,
49 parts of powdered soys,
19 portions of Sal,
18 parts of water,
0.5 part of Cortex et Radix Schisandrae Chinensis.
The above is only the preferred embodiment of the present invention it is noted that ordinary skill people for the art
For member, on the premise of without departing from the technology of the present invention principle, some improvements and modifications can also be made, these improvements and modifications
Also should be regarded as protection scope of the present invention.
Claims (4)
1. seasoning sauce is it is characterised in that composed of the following components by weight:
1～2 part of longan shell,
1.3 parts of Radixs Astragali,
0.6 part of Flos Gomphrenae,
0.5 part of Radix Astragali,
2.1 portions of Fructus Jujubaes,
0.6 part of Radix Polygoni Multiflori,
1.1 parts of Placenta Hominiss,
49 parts of powdered soys,
19 portions of Sal,
18 parts of water,
0.5 part of Cortex et Radix Schisandrae Chinensis.
2. seasoning sauce according to claim 1 is it is characterised in that composed of the following components by weight:
1 part of longan shell,
1.3 parts of Radixs Astragali,
0.6 part of Flos Gomphrenae,
0.5 part of Radix Astragali,
2.1 portions of Fructus Jujubaes,
0.6 part of Radix Polygoni Multiflori,
1.1 parts of Placenta Hominiss,
49 parts of powdered soys,
19 portions of Sal,
18 parts of water,
0.5 part of Cortex et Radix Schisandrae Chinensis.
3. seasoning sauce according to claim 1 is it is characterised in that composed of the following components by weight:
2 parts of longan shells,
1.3 parts of Radixs Astragali,
0.6 part of Flos Gomphrenae,
0.5 part of Radix Astragali,
2.1 portions of Fructus Jujubaes,
0.6 part of Radix Polygoni Multiflori,
1.1 parts of Placenta Hominiss,
49 parts of powdered soys,
19 portions of Sal,
18 parts of water,
0.5 part of Cortex et Radix Schisandrae Chinensis.
4. seasoning sauce according to claim 1 is it is characterised in that composed of the following components by weight:
1.2 parts of longan shells,
1.3 parts of Radixs Astragali,
0.6 part of Flos Gomphrenae,
0.5 part of Radix Astragali,
2.1 portions of Fructus Jujubaes,
0.6 part of Radix Polygoni Multiflori,
1.1 parts of Placenta Hominiss,
49 parts of powdered soys,
19 portions of Sal,
18 parts of water,
0.5 part of Cortex et Radix Schisandrae Chinensis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610709879.6A CN106360627A (en) | 2016-08-24 | 2016-08-24 | Seasoning soybean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610709879.6A CN106360627A (en) | 2016-08-24 | 2016-08-24 | Seasoning soybean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360627A true CN106360627A (en) | 2017-02-01 |
Family
ID=57878902
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610709879.6A Pending CN106360627A (en) | 2016-08-24 | 2016-08-24 | Seasoning soybean sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360627A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373605A (en) * | 2017-09-14 | 2017-11-24 | 朱延飞 | Fruit of Chinese magnoliavine soy sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330182A (en) * | 2013-07-16 | 2013-10-02 | 常爱云 | Health-care 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 |
| CN105361106A (en) * | 2015-11-24 | 2016-03-02 | 苏州市吉成酱业酿造有限公司 | Seasoning soy sauce |
-
2016
- 2016-08-24 CN CN201610709879.6A patent/CN106360627A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330182A (en) * | 2013-07-16 | 2013-10-02 | 常爱云 | Health-care 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 |
| CN105361106A (en) * | 2015-11-24 | 2016-03-02 | 苏州市吉成酱业酿造有限公司 | Seasoning soy sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373605A (en) * | 2017-09-14 | 2017-11-24 | 朱延飞 | Fruit of Chinese magnoliavine soy sauce |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170201 |
|
| RJ01 | Rejection of invention patent application after publication |