CN1237372A - Seasoning and toning soy sauce and production method thereof - Google Patents
Seasoning and toning soy sauce and production method thereof Download PDFInfo
- Publication number
- CN1237372A CN1237372A CN98114507A CN98114507A CN1237372A CN 1237372 A CN1237372 A CN 1237372A CN 98114507 A CN98114507 A CN 98114507A CN 98114507 A CN98114507 A CN 98114507A CN 1237372 A CN1237372 A CN 1237372A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- common
- seasoning
- production method
- nutmeg
- 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
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims abstract description 15
- 239000003814 drug Substances 0.000 claims abstract description 8
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 7
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 239000001702 nutmeg Substances 0.000 claims abstract description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 5
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 9
- 244000292697 Polygonum aviculare Species 0.000 claims description 7
- 235000006386 Polygonum aviculare Nutrition 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000522254 Cassia Species 0.000 claims description 5
- 238000011026 diafiltration Methods 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000017803 cinnamon Nutrition 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 2
- 241001127714 Amomum Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 235000018167 Reynoutria japonica Nutrition 0.000 abstract 1
- 240000001341 Reynoutria japonica Species 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 241000723347 Cinnamomum Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a seasoning and toning soy sauce and a production method thereof, wherein the soy sauce is prepared by blending ten kinds of Chinese medicinal materials which are used as both food and medicine and are prepared from fleece-flower root, pepper, anise, cinnamon, dried orange peel, clove, nutmeg, amomum fruit and black bean and soy sauce prepared from common defatted soybean. The invention integrates three functions of health care, seasoning and color mixing, can replace various seasonings during cooking, is convenient and trouble-saving, and is a novel compound seasoning.
Description
The present invention relates to a kind of flavouring colour-regulating soy sauce and production method thereof, belong to seasoned food, the soy sauce that it is made by common defatted soybean adds Chinese medicine and blends and form.
Taste, the function of tradition soy sauce are comparatively single, and people also need be put other condiment during culinary art except that putting soy sauce, so just cause in the food that cooks sediment more.The now existing seasoning sauce that comes out with other condiment and Chinese medicine and soy sauce infusion, it is filled a prescription and taste is had nothing in common with each other.
The purpose of this invention is to provide a kind of flavouring colour-regulating soy sauce, this soy sauce contains the Chinese medicine composition, and possessing has edible flavouring and medicinal function and can play the effect that substitutes multiple condiment.
The purpose of invention is realized by following measure:
Raw material weight percentage is (remove and soak the water composition) tuber of multiflower knotweed 1.5-2.5%, Chinese prickly ash 0.2-0.6%, anistree 0.25-0.35%, Chinese cassia tree 0.05-0.15%, dried orange peel 0.01-0.1%, cloves 0.01-0.1%, nutmeg 0.01-0.1%, tsaoko 0.02-0.03%, fructus amomi 0.02-0.03%, black soya bean 0.05-0.15%, soy sauce (common defatted soybean system) 95-98%.
The tuber of multiflower knotweed and black soya bean were soaked in the water 30-40 minute, mix in proportion for eight kinds with Chinese prickly ash, anise, cinnamon, dried orange peel, cloves, nutmeg, tsaoko, fructus amomi again and boil the natural hot dipping in back, 60-70 minute altogether, add the diafiltration in cone tank of common defatted soybean system soy sauce in proportion through squeezing, through quiescent setting, extract supernatant and be finished product again through operations such as packing sterilizations.
Advantage of the present invention is: the present invention is a kind of compound flavouring, wherein contains the tuber of multiflower knotweed and other Chinese medicine and the common defatted soybean system soy sauce of food medicine dual-purpose, and it has health care, seasoning, three kinds of functions of toning.Alternative multiple condiment uses conveniently and saves trouble during culinary art, and taste is abundant delicious.Because the function that effect the present invention of Chinese medicine also has in the temperature, whets the appetite, regulates the flow of vital energy.The present invention becomes traditional soy sauce the flavouring colour-regulating soy sauce that has novel taste, new role and new usage for a kind of.
Description of drawings
Accompanying drawing is the production method process chart
Embodiment: according to the production technology of accompanying drawing, produce flavouring colour-regulating soy sauce, its raw material gross weight is 100 kilograms (remove and soak the water composition) wherein 2 kilograms of the tubers of multiflower knotweed, 0.4 kilogram in Chinese prickly ash, 0.3 kilogram of anise, 0.1 kilogram of Chinese cassia tree, 0.05 kilogram of dried orange peel, 0.05 kilogram of cloves, 0.05 kilogram of nutmeg, 0.025 kilogram of tsaoko, 0.025 kilogram of fructus amomi, 0.1 kilogram in black soya bean, 96.9 kilograms in soy sauce (common defatted soybean system).
The tuber of multiflower knotweed and black soya bean were soaked in the water 30 minutes, mix according to the above ratio for eight kinds with Chinese prickly ash, anise, Chinese cassia tree, dried orange peel, cloves, nutmeg, tsaoko, fructus amomi again and boil the natural hot dipping in back, totally 60 minutes, add the diafiltration in cone tank of common defatted soybean system soy sauce according to the above ratio through squeezing, through quiescent setting, extract supernatant and be finished product again through operations such as packing sterilizations.
Claims (2)
1, flavouring colour-regulating soy sauce, add Chinese medicine by common soy sauce and blend and form, it is characterized in that raw material weight percentage is (remove and soak the water composition) tuber of multiflower knotweed 1.5-2.5%, Chinese prickly ash 0.2-0.6%, anistree 0.25-0.35%, Chinese cassia tree 0.05-0.15%, dried orange peel 0.01-0.1%, cloves 0.01-0.1%, nutmeg 0.01-0.1%, tsaoko 0.02-0.03%, fructus amomi 0.02-0.03%, black soya bean 0.05-0.15%, soy sauce (common defatted soybean system) 95-98%.
2, the production method of flavouring colour-regulating soy sauce, it is characterized in that the tuber of multiflower knotweed and black soya bean were soaked in the water 30-40 minute, mix in proportion for eight kinds with Chinese prickly ash, anise, Chinese cassia tree, dried orange peel, cloves, nutmeg, tsaoko, fructus amomi again and boil the natural hot dipping in back, 60-70 minute altogether, add the diafiltration in cone tank of common defatted soybean system soy sauce in proportion through squeezing, through quiescent setting, extract supernatant and be finished product again through operations such as packing sterilizations.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98114507A CN1237372A (en) | 1998-06-03 | 1998-06-03 | Seasoning and toning soy sauce and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98114507A CN1237372A (en) | 1998-06-03 | 1998-06-03 | Seasoning and toning soy sauce and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1237372A true CN1237372A (en) | 1999-12-08 |
Family
ID=5224162
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98114507A Pending CN1237372A (en) | 1998-06-03 | 1998-06-03 | Seasoning and toning soy sauce and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1237372A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1284142A1 (en) * | 2001-08-13 | 2003-02-19 | Viking Agricultural Products Company | Pharmaceutical composition for treatment of infective immunologic disorders |
| CN102132860A (en) * | 2011-03-31 | 2011-07-27 | 弓正田 | Method for preparing fruit and vegetable health-care soy sauce and fruit and vegetable health-care soy sauce |
| CN103504271A (en) * | 2012-06-28 | 2014-01-15 | 黄平县润发药业农民专业合作社 | Formula of traditional Chinese medicine soy sauce and production method of traditional Chinese medicine soy sauce |
| CN106072429A (en) * | 2016-05-30 | 2016-11-09 | 江苏省滨海首乌科学研究所 | A kind of brewing method of Radix Cynanchi Auriculati Semen sojae atricolor light soy sauce |
| CN108450900A (en) * | 2018-07-05 | 2018-08-28 | 广东天地壹号食品研究院有限公司 | A kind of healthcare function soy sauce and preparation method thereof |
| CN111466547A (en) * | 2020-03-17 | 2020-07-31 | 罗孝华 | Spice soy sauce and production process thereof |
-
1998
- 1998-06-03 CN CN98114507A patent/CN1237372A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1284142A1 (en) * | 2001-08-13 | 2003-02-19 | Viking Agricultural Products Company | Pharmaceutical composition for treatment of infective immunologic disorders |
| WO2003015806A1 (en) * | 2001-08-13 | 2003-02-27 | Vnp Int. | Composition for the prophylaxis and treatment of infective immunologic disorders |
| CN102132860A (en) * | 2011-03-31 | 2011-07-27 | 弓正田 | Method for preparing fruit and vegetable health-care soy sauce and fruit and vegetable health-care soy sauce |
| CN102132860B (en) * | 2011-03-31 | 2012-10-03 | 弓正田 | Method for preparing fruit and vegetable health-care soy sauce and fruit and vegetable health-care soy sauce |
| CN103504271A (en) * | 2012-06-28 | 2014-01-15 | 黄平县润发药业农民专业合作社 | Formula of traditional Chinese medicine soy sauce and production method of traditional Chinese medicine soy sauce |
| CN106072429A (en) * | 2016-05-30 | 2016-11-09 | 江苏省滨海首乌科学研究所 | A kind of brewing method of Radix Cynanchi Auriculati Semen sojae atricolor light soy sauce |
| CN108450900A (en) * | 2018-07-05 | 2018-08-28 | 广东天地壹号食品研究院有限公司 | A kind of healthcare function soy sauce and preparation method thereof |
| CN111466547A (en) * | 2020-03-17 | 2020-07-31 | 罗孝华 | Spice soy sauce and production process thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |