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Soybean sauce

A technology of soy sauce and soy sauce powder, which is applied in the field of soy sauce, can solve problems such as not too much consideration for health, and achieve the effect of satisfying food requirements and good taste

Inactive Publication Date: 2017-01-04
罗巧惠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing soy sauces only have the function 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] A kind of soy sauce is composed of the following components and proportions by weight: 100 parts of soy sauce powder, 3 parts of spinach juice, 2 parts of angelica, 2 parts of astragalus, 4 parts of malt, 3 parts of polygonatum, 2 parts of sealwort, 10 parts of kudzu root powder , 1 part deer grass, 1 part cinnamon, 2 parts wolfberry, 8 parts salt, 3 gallnuts, 500 parts water.

Embodiment 2

[0014] A kind of soy sauce is composed of the following components and proportions by weight: 100 parts of soy sauce powder, 6 parts of spinach juice, 3 parts of angelica, 4 parts of astragalus, 6 parts of malt, 5 parts of polygonatum, 4 parts of sealwort, 15 parts of kudzu powder , 2 parts deer grass, 2 parts cinnamon, 4 parts wolfberry, 10 parts salt, 5 gallnuts, 600 parts water.

Embodiment 3

[0016] A kind of soy sauce is composed of the following components and proportions by weight: 100 parts of soy sauce powder, 4 parts of spinach juice, 3 parts of angelica, 3 parts of astragalus, 5 parts of malt, 4 parts of Polygonatum odoratum, 3 parts of sealwort, 13 parts of kudzu root powder , 2 parts of deer grass, 2 parts of cinnamon, 3 parts of wolfberry, 9 parts of salt, 4 parts of Gallnut, 550 parts of water.

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PUM

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Abstract

The invention discloses soybean sauce. The soybean sauce comprises the following components in parts by weight: 100 parts of soybean sauce powder, 3-6 parts of spinach juice, 2-3 parts of angelica, 2-4 parts of astragalus membranaceus, 4-6 parts of malt, 3-5 parts of polygonatum odoratum, 2-4 parts of rhizoma polygonati, 10-15 parts of kudzu vine root powder , 1-2 parts of herb pyrolae, 1-2 parts of cassia bark, 2-4 parts of medlar, 8-10 parts of table salt, 3-5 parts of gallnut and 500-600 parts of water. The soybean sauce provided by the invention is good in taste and healthy, and meets needs of consumers.

Description

technical field [0001] The invention relates to the field of condiments, in particular to 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 is mainly salty, but also has umami and fragrance. It can increase and improve the taste of dishes, and can also add or change the color of dishes. But most of the existing soy sauces only have the effect of seasoning, and do not have too much consideration for health issues. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies of the prior art and pr...

Claims

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Application Information

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IPC IPC(8): A23L27/50
Inventor 罗巧惠
Owner 罗巧惠
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