Making method for black soya bean ginger decoction

A production method and technology of black bean ginger, applied in the field of food processing, can solve the problems that the taste and health care function cannot meet the requirements of modern people, and the raw materials for making ginger soup are single, so as to increase the health care function, unique taste and sweet taste. Effect

Inactive Publication Date: 2014-01-08
TONGLING TIANPINGSHAN FLAVORING FACTORY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the raw materials for making ginger soup are single, which mak

Method used

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Examples

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Example Embodiment

[0015] A kind of preparation method of black bean ginger soup, comprises the following steps:

[0016] (1) Weigh the following raw materials in parts by weight (grams): 100 black beans, 30 hazelnut kernels, 20 cashew nuts, 220 ginger, 40 rock sugar, 2 fig leaves, 3 perilla seeds, 2 sunflower flowers, 2 osmanthus twigs, and lotus pods 2. Astragalus 2, Bamboo Leaf Orchid 1, Yexiang Niu 1, Salt 10, Distiller’s Koji 9, Grape Seed Oil, Water;

[0017] (2) Add water to decoct fig leaves, sunflower flowers, cinnamon twigs, lotus pods, astragalus, and nocturnal ox and other traditional Chinese medicine raw materials, filter to remove slag, and set the filtrate for use;

[0018] (3) Soak black beans, hazelnuts, and cashews in 9% salt water for 2 hours, take out and drain the water, heat grape seed oil in a pot, add drained black beans, cashews, etc. and fry until fragrant, add water and simmer for 1 hours, sent to the soybean milk machine for grinding and beating to obtain black s...

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Abstract

The invention discloses a making method of black soya bean ginger decoction, and the black soya bean ginger decoction is characterized by being prepared from the following raw materials: by weight, 50-100 parts of black soya bean, 20-30 parts of hazelnut kernel, 20-30 parts of cashew, 200-250 parts of fresh ginger, 20-40 parts of rock sugar, 1-2 parts of fig leaf, 2-4 parts of perilla frutescens, 2-3 parts of sunflower flower, 1-2 parts of cassia twig, 2-3 parts of lotus seed pot, 2-3 parts of astragalus root, 1-3 parts of arundina chinensis, 1-2 parts of herba vernoniae cinereae, 5-15 parts of salt, 5-15 parts of distiller's yeast and a proper amount of grape seed oil and water. The black soya bean ginger decoction tastes savoury, mellow, sweet and unique; in the formula, components of the hazelnut kernel, the cashew and the like are added for addition of nutrient content; at the same time, traditional Chinese medicine components are added for strengthening health care functions, the astragalus root has the effects of tonifying the lung, invigorating the spleen, benefitting qi and securing the exterior, the fig leaf has the functions of removing heat to promote salivation, invigorating the spleen and promoting the appetite, and the black soya bean ginger decoction is suitable for consumption by people having a poor appetite, air-condition diseases and other symptoms in summer.

Description

technical field [0001] The invention belongs to food processing technology, in particular to a preparation method of black bean ginger soup. Background technique [0002] Black soybeans are rich in nutrients, containing protein, fat, vitamins, trace elements and other nutrients, and also have a variety of biologically active substances, such as black soybean pigments, black soybean polysaccharides and isoflavones. It has the function of invigorating the kidney and benefiting yin, invigorating the spleen and promoting dampness, removing heat and detoxifying. [0003] Ginger contains pungent and aromatic components. It is an aromatic pungent stomachic medicine with warming, excitement, sweating, anti-emetic, and detoxification effects. Ginger has the effects of excitement, sweating, cooling, and refreshing in hot seasons, and can relieve symptoms such as fatigue, fatigue, anorexia, insomnia, abdominal distension, and abdominal pain. Ginger also has the effect of strengthe...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/212A23L1/36A23L1/30A23L33/105
CPCA23L11/00A23L19/00A23L23/00A23L33/105A23V2002/00
Inventor 丁晓明
Owner TONGLING TIANPINGSHAN FLAVORING FACTORY
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