CN1372841A - Formulation of soybean paste - Google Patents
Formulation of soybean paste Download PDFInfo
- Publication number
- CN1372841A CN1372841A CN02101960A CN02101960A CN1372841A CN 1372841 A CN1372841 A CN 1372841A CN 02101960 A CN02101960 A CN 02101960A CN 02101960 A CN02101960 A CN 02101960A CN 1372841 A CN1372841 A CN 1372841A
- Authority
- CN
- China
- Prior art keywords
- soybean
- watermelon
- soy sauce
- formulation
- soybean paste
- 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
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
A soybean paste is prepared from high-quality soybean, watermelon, Chinese prickly ash, anise, ginger, table salt and water. Its advantages are no odour, rich nutrients and refreshing fragrance.
Description
(1) technical field: the invention belongs to brewageing of food.
(2) background technology: the soy sauce of Xiao Shouing is to be formed by co-fermentation such as soybean, water and salt in the market, and taste is not good, stink slightly, nutrition dullness.
(3) summary of the invention:
The present invention has removed the stink of former soy sauce, has additional nutrients.Technical scheme of the present invention is that employing high quality soybean, watermelon are primary raw material, and composition is soybean 25%, watermelon 5～41%, Chinese prickly ash 0.1%, aniseed 0.2%, ginger 0.1%, salt 12%, water 21.996～57.6%.The present invention makes that soy sauce is nutritious, fragrant is arranged because of containing a large amount of dimension C in the watermelon, and is useful to health.
(4) specific embodiment:
Make 10 kilograms of these soy sauce.With 2.5 kilograms of high quality soybeans, add entry and stew in shallow water ripely, stew in shallow water that water content is 2.296 kilograms in the soybean of ripe back, added ferment-fermented two days, put into altar then, with 4 kilograms of watermelons, 1.2 kilograms of salt, Chinese prickly ash 1 gram, aniseed 2 grams, ginger 1 gram, ferment got final product in 20 days again.
Claims (1)
1, a kind of prescription of soy sauce is characterized in that it is primary raw material that this soy sauce adopts high quality soybean and watermelon, and composition is soybean 25%, watermelon 5～41%, Chinese prickly ash 0.1%, aniseed 0.2%, ginger 0.1%, salt 12%, water 21.996～57.6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02101960A CN1372841A (en) | 2002-01-18 | 2002-01-18 | Formulation of soybean paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02101960A CN1372841A (en) | 2002-01-18 | 2002-01-18 | Formulation of soybean paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1372841A true CN1372841A (en) | 2002-10-09 |
Family
ID=4739634
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN02101960A Pending CN1372841A (en) | 2002-01-18 | 2002-01-18 | Formulation of soybean paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1372841A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100405929C (en) * | 2006-09-21 | 2008-07-30 | 上海交通大学 | Fresh legumen pea preserve products |
| CN100405930C (en) * | 2006-09-21 | 2008-07-30 | 上海交通大学 | Production process of fresh legumen pea catsup |
| CN100405928C (en) * | 2006-09-21 | 2008-07-30 | 上海交通大学 | Fresh legumen peas sauce formulation |
| CN102742823A (en) * | 2012-07-25 | 2012-10-24 | 山国强 | Chili soybean sauce |
| CN102793144A (en) * | 2012-08-30 | 2012-11-28 | 山国强 | Formula of soybean paste |
-
2002
- 2002-01-18 CN CN02101960A patent/CN1372841A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100405929C (en) * | 2006-09-21 | 2008-07-30 | 上海交通大学 | Fresh legumen pea preserve products |
| CN100405930C (en) * | 2006-09-21 | 2008-07-30 | 上海交通大学 | Production process of fresh legumen pea catsup |
| CN100405928C (en) * | 2006-09-21 | 2008-07-30 | 上海交通大学 | Fresh legumen peas sauce formulation |
| CN102742823A (en) * | 2012-07-25 | 2012-10-24 | 山国强 | Chili soybean sauce |
| CN102793144A (en) * | 2012-08-30 | 2012-11-28 | 山国强 | Formula of soybean paste |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |