Making method for perilla, clove and shrimp broad bean paste

A golden hook bean paste technology and a production method are applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc., and can solve the problems of dark color of bean paste, inability to dissolve shrimp flavor, and hard shrimp particles, etc. To achieve the effect of fully dissolving seafood flavor, maintaining color and bright color

Active Publication Date: 2014-06-11
重庆天厨天雁食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 2) The existing bean paste is dark in color and not bright enough;
[0006] 3) Most of the existing bean pastes have added preservatives, which is harmful to health, and the bean paste without preservatives has a shorter shelf life;
[0007] 4) In the existing bean paste, there is golden hook bean paste made by adding shrimp, but the shrimp particles of this kind of golden hook bean paste are relatively hard, and the shrimp flavor cannot be dissolved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The ratio of raw materials by weight: 15 parts of vegetable oil, 3 parts of shrimp, 11 parts of salt white petals, 6 parts of soybean paste, 3 parts of chili cubes, 1.8 parts of ginger, 1 part of salt, 1.5 parts of monosodium glutamate, 0.8 parts of sugar, yeast extract 0.6 parts, 0.1 parts of 5'-taste nucleotide disodium, 1 part of sesame, 0.01 parts of cloves, 0.15 parts of perilla powder, and 0.2 parts of fresh perilla leaves.

[0025] Raw material handling:

[0026] Break the shrimp into broken particles with a particle size of 1-3 mm, and then put the shrimp into the water according to the ratio of shrimp to water weight ratio of 1:6, until the weight ratio of shrimp to water becomes 1:3, After cooling, beat half of the shrimps and water into minced shrimps, then put the minced shrimps and the remaining half of the shrimps into the salt white petals, stir and mix well, and keep it for 48 hours to get the salt white petals mixed with shrimps.

[0027] Put the dried...

Embodiment 2

[0032] The ratio of raw materials by weight: 20 parts of vegetable oil, 4 parts of shrimp, 12 parts of salt white petals, 7 parts of soybean paste, 3 parts of pepper cubes, 2.0 parts of ginger, 1.2 parts of salt, 1.7 parts of monosodium glutamate, 1 part of sugar, yeast extract 0.7 parts, 0.1 parts of 5'-taste nucleotide disodium, 1 part of sesame, 0.03 parts of cloves, 0.20 parts of perilla powder, and 0.4 parts of fresh perilla leaves.

[0033] Raw material handling:

[0034] Break the shrimp into broken particles with a particle size of 1-3 mm, and then put the shrimp into the water according to the ratio of shrimp to water weight ratio of 1:6, until the weight ratio of shrimp to water becomes 1:3, After cooling, beat half of the shrimps and water into minced shrimps, then put the minced shrimps and the remaining half of the shrimps into the salt white petals, stir and mix well, and keep it for 48 hours to get the salt white petals mixed with shrimps.

[0035] Put the drie...

Embodiment 3

[0040] The ratio of raw materials by weight: 25 parts of vegetable oil, 6 parts of shrimp, 15 parts of salt white petals, 8 parts of soybean paste, 4 parts of pepper cubes, 2.2 parts of ginger, 1.5 parts of salt, 2 parts of monosodium glutamate, 1.2 parts of sugar, yeast extract 0.8 parts, 0.2 parts of 5'-taste nucleotide disodium, 2 parts of sesame, 0.05 parts of cloves, 0.25 parts of perilla powder, and 0.5 parts of fresh perilla leaves.

[0041] Raw material handling:

[0042] Break the shrimp into broken particles with a particle size of 1-3 mm, and then put the shrimp into the water according to the ratio of shrimp to water weight ratio of 1:6, until the weight ratio of shrimp to water becomes 1:3, After cooling, beat half of the shrimps and water into minced shrimps, then put the minced shrimps and the remaining half of the shrimps into the salted white petals, stir and mix well, and keep it for 72 hours to get the salted white petals mixed with shrimps.

[0043] Put th...

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PUM

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Abstract

The invention discloses a making method for perilla, clove and shrimp broad bean paste. The purple perilla, clove and shrimp broad bean paste is prepared from plant oil, shrimp meat, salty white broad beans, soybean paste, chilli blocks, raw gingers, edible salt, monosodium glutamate, white sugar, a yeast extract, disodium 5'-ribonucleotide, sesames, clover, perilla powder and fresh perilla leaves. The making method for the purple perilla, clove and shrimp broad bean paste comprises the steps of frying the perilla powder and the clove in the plant oil to obtain perilla powder and clove mixed oil, performing stir-frying other raw materials in the rest of the plant oil, and adding the perilla powder and clove mixed oil for stir-frying. The instant cooked broad bean paste which has seafood fragrance, tastes crispy and is health-protection and nutritional is made by the making method disclosed by the invention and is very convenient to eat and carry; furthermore, the made broad bean paste is in bright fuchsia color, does not contain any preservative and can be preserved for 20 months.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing Zixiang Jingou bean paste. Background technique [0002] Doubanjiang is a semi-fluid viscous or semi-solid condiment that maintains the prototype of watercress and is fermented and brewed from broad beans. It is rich in protein, carbohydrates, sodium, selenium, copper, calcium, potassium, magnesium, and vitamin C. , amino acids, etc., have many functions such as lowering cholesterol, promoting intestinal peristalsis, increasing appetite, enhancing memory, and improving immunity. It is a very popular bulk condiment. [0003] The bean paste on the market has the following problems: [0004] 1) At present, the bean paste on the market is mainly in the raw form, which is used for cooking in families, restaurants, schools, etc., but there are few cooked bean pastes. As a simple and instant product, cooked bean paste is popular among sales people Optim...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/30A23L33/10A23L33/145
CPCA23L27/60A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 万菁炜徐乙文谢刚中李红张志明郑泽春
Owner 重庆天厨天雁食品有限责任公司
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