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Edible soybean sauce

A technology of soy sauce and soy sauce powder, which is applied in the field of condiments, can solve problems such as health without too much consideration, and achieve the effect of satisfying food requirements and good taste

Inactive Publication Date: 2016-11-23
罗巧惠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing soy sauce is not good for people with high blood pressure and high blood lipids. Most of them only have the effect of seasoning, and there is not much consideration for health issues.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] An edible soy sauce is composed of the following components and proportions by weight: 100 parts of soy sauce powder, 2 parts of angelica, 2 parts of astragalus, 4 parts of malt, 3 parts of Polygonatum odoratum, 2 parts of sealwort, 8 parts of kudzu root powder, and 1 part of cassia bark , 5 parts of cassia seeds, 6 parts of Prunella vulgaris, 2 parts of wolfberry, 8 parts of salt, and 400 parts of water.

Embodiment 2

[0014] An edible soy sauce is composed of the following components and proportions by weight: 100 parts of soy sauce powder, 3 parts of angelica, 4 parts of astragalus, 6 parts of malt, 5 parts of Polygonatum odoratum, 4 parts of sealwort, 10 parts of kudzu root powder, and 2 parts of cassia bark , 8 parts of cassia seeds, 8 parts of Prunella vulgaris, 4 parts of wolfberry, 10 parts of salt, and 500 parts of water.

Embodiment 3

[0016] An edible soy sauce is composed of the following components and proportions by weight: 100 parts of soy sauce powder, 3 parts of angelica, 2 parts of astragalus, 5 parts of malt, 4 parts of polygonatum, 3 parts of Polygonatum, 9 parts of pueraria powder, and 2 parts of cinnamon , 6 parts of cassia seeds, 7 parts of Prunella vulgaris, 3 parts of wolfberry, 9 parts of salt, and 450 parts of water.

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PUM

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Abstract

The invention discloses edible soybean sauce. The edible soybean sauce is prepared from, by weight, 100 parts of soybean sauce powder, 2-3 parts of radix angelicae sinensis, 2-4 parts of radix astragali, 4-6 parts of malt, 3-5 parts of rhizoma polygonati odorati, 2-4 parts of rhizoma polygonati, 8-10 parts of radix puerariae powder, 1-2 parts of cortex cinnamomi, 5-8 parts of semen cassiae, 6-8 parts of spica prunellae, 2-4 parts of fructus lycii, 8-10 parts of table salt and 400-500 parts of water. The edible soybean sauce is good in taste, the semen cassiae and the spica prunellae have the effects of clearing heat, calming the liver, removing stasis and inducing dieresis, and the edible soybean sauce is used for nursing diseases of hypertension and hyperlipidemia and can meet demands of consumers.

Description

technical field [0001] The invention relates to the field of condiments, in particular to edible soy sauce. Background technique [0002] Soy sauce is an essential condiment in our daily diet. It can add color and fragrance to food and increase people's appetite. Most of the soy sauces currently on the market use grain as the main raw material. The brewed soy sauce tastes good, but has a single function. The composition of soy sauce is more complicated, except the composition of salt, also has the composition such as various amino acid, carbohydrate, organic acid, pigment and spices. It can increase and improve the taste of dishes, and can also add or change the color of dishes. But the existing soy sauce is unfavorable for people with high blood pressure and high blood lipids. Most of them only have the effect of seasoning, and there is not much consideration for health issues. Contents of the invention [0003] The purpose of the present invention is to overcome the d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/326A23V2200/3262
Inventor 罗巧惠
Owner 罗巧惠
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