Nutritional apple-pear soybean paste and preparation method

A technology of apple pear and nutrition, which is applied in the field of apple pear nutritional miso and its preparation, can solve the problems of reducing the nutritional value and cultural value of Yanbian miso, not being fully utilized and reflected, and the color is ugly, so as to achieve beautiful color and luster. Rich taste, high blood pressure prevention effect

Inactive Publication Date: 2010-11-10
安风录
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the miso on the market are made by traditional handicrafts. Due to the singleness of traditional handicrafts and ingredients, whether it is color, aroma, seasoning, or the combination of nutritional ingredients, they have not been fully utilized and reflected.
Moreover, the thickness and dive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0012] Example 1: An apple-pear nutritious miso, prepared by mixing and stirring 10kg of apple-pear juice, 70kg of miso, 5kg of soybean powder, 5kg of barley powder, 5kg of yam powder, 0.5kg of chitin powder, 4.5kg of salt, and fermentation to make. Its preparation method: wash fresh 20kg apple pears, cut into pieces, put them into the pot, add 1kg white wine and 30kg water, start with slow heat at 100℃, simmer for 20-30 minutes, remove the apple pear pieces naturally After cooling, put it in a pot and heat it on a slow heat at 100°C. Cook for 10-20 minutes. Take out the apple and pear cubes and place them in a container to cool naturally. Use a fine sieve to break them to remove the peel and seeds. Grind the fruit gravy to obtain apple pear juice; then add soy flour, barley powder and yam powder, then add chitin powder, salt, stir the fruit bouillon, and then mix with the commercially available soybean paste, and put it into the fermented product which can hold 150kg In the t...

Example Embodiment

[0013] Example 2: An apple-pear nutritious miso, made by mixing and stirring 20kg of apple-pear juice, 60kg of miso, 5kg of soybean powder, 5kg of barley powder, 5kg of yam powder, 0.5kg of chitin powder, 4.5kg of salt, and fermentation to make. Its preparation method: wash fresh 40kg apple pears, cut into pieces, put them into the pot, add 2kg white wine and 60kg water, start with slow heat at 100℃, simmer for 20-30 minutes, remove the apple pear pieces and cool naturally After cooling, put it in a pot and heat it on a slow fire at 100℃. Cook for 10-20 minutes. Take out the apple and pear cubes and place them in a container to cool naturally. Use a fine sieve to break them to remove the peel and seeds. Fruit gravy, namely apple pear juice; then add fried or dried soybean flour, barley flour and dried yam powder, then add chitin powder, fried salt, stir the fruit meat sauce, and then Mix the soybean paste sold in the market and put it into a fermentation tank that can hold 150...

Example Embodiment

[0014] Example 3: An apple-pear nutritious miso, prepared by mixing and stirring 15kg of apple-pear juice, 70kg of miso, 5kg of soybean powder, 3kg of barley powder, 3kg of yam powder, 0.3kg of chitin powder, and 3.7kg of salt. to make. The preparation method is the same as in Example 2.

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PUM

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Abstract

The invention relates to nutritional apple-pear soybean paste and a preparation method. The paste is prepared by mixing and stirring 10-20% of apple-pear juice, 60-70% of soybean paste, 2-5% of soybean meal, 2-5% of barley meal, 2-5% of yam meal, 0.3-0.5% of chitin meal and 1-5% of fried salt and fermenting the above components in a fermentation vat for 50-60 days. The paste has beautiful main color, strong aroma and mellow taste, not only has better nutritional and health care effects, but also can meet the requirements of people with different tastes.

Description

technical field [0001] The invention relates to the field of food, in particular to an apple-pear nutritious miso and a preparation method thereof. technical background [0002] Miso is the most common, common and favorite health food on the tables of Yanbian residents, especially the Korean people. In particular, Korean soybean paste was included in the second batch of intangible cultural heritage list in Jilin Province. Korean soybean paste has not only achieved branding, but also received national protection and attention as a precious cultural heritage. All of these provide huge business opportunities for the deep development of Yanbian Korean soybean paste products. Thereby more and more people make sauce, making sauce has become some people's main source of income. Most of the soybean paste currently on the market is made by traditional handicrafts. Due to the singleness of traditional handicrafts and ingredients, neither the color, aroma, seasoning nor the combinati...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/30A23L33/10A23L33/105
Inventor 安风录安俊企
Owner 安风录
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