A kind of bamboo salt sesame paste and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of sesame paste and bamboo salt, which is applied in the direction of food preparation, the function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of no health care function and single seasoning function, and achieve rich nutrition, good taste and strong fragrance Effect
Inactive Publication Date: 2015-12-30
HEFEI LONGLE FOODS
View PDF4 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
At present, there are many kinds of sauces sold on the market, but they only have a single seasoning function and do not have a health care function, which cannot meet the growing needs of consumers.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0020] A bamboo salt sesame paste is characterized in that it is made from the following raw materials in parts by weight (kg):
[0021] White sesame 80, Polygonum multiflorum 4, Polygonatum 2, Wormwood 3.5, Loofah 5, Qizhufeng 3, Fireworks 1, Mulberry 4, Black beans 4, Sorghum rice 6, Oatmeal 4, Red yeast rice 2, Pork floss 5 , orange juice 11, bamboo salt 4, potatoes 20, hawthorn slices 4, white vinegar 5, soybean paste 220, nutritional additives 5;
[0022] The nutritional additive is made of the following raw materials in parts by weight (kg): 1.5 hawthorn core, 0.8 Imperata rhizome, 0.9 heterophylla, 1.3 polygala, 4 mung bean, 2 rock sugar, 5 walnut powder, 23 papaya, 35 pumpkin, 10 shrimp skin, grapeseed oil 2;
[0023] The preparation method is as follows: (1) Boil the mung beans with 5-6 times of water on high heat, filter and remove the slag, add rock sugar to the obtained mung bean soup, stir until the rock sugar is completely melted, add hawthorn core, imperina roo...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
Disclosed is sesame sauce containing bamboo salt and a preparation method thereof. The sesame sauce is characterized of being prepared from raw materials comprising, by weight, 80-90 parts of white sesame, 3-4 parts of fleece-flower root, 2-3 parts of polygonatum rhizome, 3-3.5 parts of argy worwood, 4-5 parts of vegetable sponge of luffa, 2-3 parts of rustyhair raspberry root, 1-2 parts of pellionia repens, 3-4 parts of mulberry, 4-5 parts of black soya bean, 5-6 parts of sorghum rice, 3-4 parts of oatmeal, 2-3 parts of red yeast rice, 4-5 parts of dried pork floss, 10-11 parts of orange juice, 3-4 parts of bamboo salt, 20-23 parts of potato, 3-4 parts of haw flake, 5-6 parts of white vinegar, 200-220 parts of soybean paste and 4-5 parts of nutrition additive. The sesame sauce is great in mouthfeel, is mellow and fragrant in smell, moderates salty and sweet and is reasonable and scientific in formula. With the added grains, such as the black soya bean and the oatmeal and the like which are rich in protein, vitamin and mineral matter, the sesame sauce is rich in nutrition components. Furthermore, the sesame sauce contains various Chinese herbal medicine components and has efficacies of nourishing blood and yin, strengthening spleen and benefiting qi, freeing channels and activating collaterals and moistening intestine and lung.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a bamboo salt sesame paste and a preparation method thereof. Background technique [0002] Sauce is a pasty condiment processed from beans, wheat flour, fruits, meat, etc., and is mostly used for cooking dishes. At present, the sauces sold on the market are of a great variety, but they only have a single seasoning function, and do not have a health care function, which can no longer meet the increasing demands of consumers. Contents of the invention [0003] The object of the present invention is to provide a kind of bamboo salt sesame paste and its preparation method, and the present invention has the characteristics of fragrant, delicious, nutritious and healthy. [0004] The technical scheme adopted in the present invention is: [0005] A bamboo salt sesame paste is characterized in that it is made from the following raw materials in parts by weight: ...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.