CN1579223A - Formula of fragrant soy sauce - Google Patents
Formula of fragrant soy sauce Download PDFInfo
- Publication number
- CN1579223A CN1579223A CNA2004100137640A CN200410013764A CN1579223A CN 1579223 A CN1579223 A CN 1579223A CN A2004100137640 A CNA2004100137640 A CN A2004100137640A CN 200410013764 A CN200410013764 A CN 200410013764A CN 1579223 A CN1579223 A CN 1579223A
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- CN
- China
- Prior art keywords
- fructus
- soy sauce
- kilograms
- fragrant
- formula
- 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.)
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Abstract
The invention discloses a formula for fragrant sauce. It includes the formula with twenty materials such as stellatehair vatica, apple and so on. The sauce has a full-bodied fragrant, the taste is delicious.
Description
Technical field
The present invention relates to the condiment product soy sauce, exactly is a kind of prescription of fragrant soy sauce.
Background technology
At present, mostly charge ratio is more single for the soy sauce that people use, and flavour is lighter.
Summary of the invention
Goal of the invention of the present invention is to provide a kind of giving off a strong fragrance, the prescription of the fragrant soy sauce of delicious flavour.
Technical scheme of the present invention is such, a kind of prescription of fragrant soy sauce, and it comprises soy sauce and batching; Per 50 kilograms contain 45 kilograms in soy sauce, prepare burden 5 kilograms; Wherein prepare burden and form (by weight percentage): good U.S. 7%, Pericarpium Citri Reticulatae Viride 5%, Fructus Tsaoko 4.4%, Semen Alpiniae Katsumadai 4.4%, Rhizoma Zingiberis 7%, Fructus Chaenomelis 4.4%, Pericarpium Zanthoxyli 7%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5%, Herba Pelargonii Graveolentis 2.5%, Flos Caryophylli 5%, Oleum Linderae 5%, Rhizoma Kaempferiae 2.5%, Fructus Foeniculi 5%, white seed 2.5%, sweet-scented osmanthus 2.5%, Fructus Anisi Stellati 5%, Fructus Anisi Stellati 5%, Cortex Cinnamomi 4.5%, caraway seeds 5%, the Radix Aucklandiae 3.6%, Fructus Cannabis 3.6%, Fructus Pyracanthae 4% by following raw material.
The soy sauce that the present invention makes gives off a strong fragrance, and delicious flavour is to be fit to the first-class flavoring agent that the whole bag of tricks is made dish.
The specific embodiment
Embodiments of the invention and technical scheme are in full accord.
Claims (1)
1, a kind of prescription of fragrant soy sauce is characterized in that: it comprises soy sauce and batching; Per 50 kilograms contain 45 kilograms in soy sauce, prepare burden 5 kilograms; Wherein prepare burden and form (by weight percentage): good U.S. 7%, Pericarpium Citri Reticulatae Viride 5%, Fructus Tsaoko 4.4%, Semen Alpiniae Katsumadai 4.4%, Rhizoma Zingiberis 7%, Fructus Chaenomelis 4.4%, Pericarpium Zanthoxyli 7%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5%, Herba Pelargonii Graveolentis 2.5%, Flos Caryophylli 5%, Oleum Linderae 5%, Rhizoma Kaempferiae 2.5%, Fructus Foeniculi 5%, white seed 2.5%, sweet-scented osmanthus 2.5%, Fructus Anisi Stellati 5%, Fructus Anisi Stellati 5%, Cortex Cinnamomi 4.5%, caraway seeds 5%, the Radix Aucklandiae 3.6%, Fructus Cannabis 3.6%, Fructus Pyracanthae 4% by following raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100137640A CN1579223A (en) | 2004-05-17 | 2004-05-17 | Formula of fragrant soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100137640A CN1579223A (en) | 2004-05-17 | 2004-05-17 | Formula of fragrant soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1579223A true CN1579223A (en) | 2005-02-16 |
Family
ID=34581699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100137640A Pending CN1579223A (en) | 2004-05-17 | 2004-05-17 | Formula of fragrant soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1579223A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605325A (en) * | 2015-01-29 | 2015-05-13 | 杨小踩 | Soy sauce |
| CN108618113A (en) * | 2018-05-08 | 2018-10-09 | 四川锦膳食品有限公司 | A kind of processing method for steaming thick chilli sauce |
-
2004
- 2004-05-17 CN CNA2004100137640A patent/CN1579223A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605325A (en) * | 2015-01-29 | 2015-05-13 | 杨小踩 | Soy sauce |
| CN108618113A (en) * | 2018-05-08 | 2018-10-09 | 四川锦膳食品有限公司 | A kind of processing method for steaming thick chilli 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 | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |