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A kind of truffle peanut butter and preparation method thereof

A technology of peanut butter and truffles, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc. It can solve the problems of single seasoning function and no health care function, and achieve unique flavor, delicate taste and simple preparation process Effect

Active Publication Date: 2016-01-20
南通纳豉康食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A truffle peanut butter is characterized in that it is made from the following raw materials in parts by weight (kg):

[0020] Peanut 80, Acanthopanax 3, Perilla leaf 3, Tea tree root 3.5, Motherwort 5, Elderflower 5.5, Zai fruit 1, Shrimp shell money 3, Cherry 12, Cabbage 23, Pistachio kernel 11, White truffle 1.2, Beer 5, Dried Shrimp 8, Oyster Sauce 2, Mushroom 17, Nutritional Additive 5;

[0021] 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;

[0022] 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 root, heterophylla, polygala, seal Soak for 8-10 hours, ...

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PUM

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Abstract

Disclosed is peanut sauce with tuber magnatum and a preparation method thereof. Raw materials of the sauce comprise, by weight, 80-90 parts of peanuts, 3-4 parts of acanthopanax, 2-3 parts of perilla leaves, 3.5-4 parts of camellia sinensis (L.) O.Kuntzethea sinensis L., 4-5 parts of motherwort, 4.5-5.5 parts of elderberry flowers, 1-2 parts of pleurospermum hookeri C.B.Clarde var. thomsonii C.B.Clarke, 2-3 parts of viola formosana hayata, 10-12 parts of cherries, 20-23 parts of Chinese cabbage, 10-11 parts of pistachio nuts, 1-1.2 parts of tuber magnatum, 4-5 parts of beer, 7-8 parts of dried shrimps, 2-3 partos of oyster sauce, 15-17 parts of shiitake mushrooms and 4-5 parts of nutrition additives. The peanut sauce is fine in mouthfeel, simple in preparation technology, and reasonable and scientific in formula. With the added tuber magnatum, the sauce is rich in fragrance and is unique in flavor. With the pistachio nut which is rich in vitamin E and fat, the sauce has effects of antisenescence and moistening the intestines and relaxing bowel. In addition, with addition of various Chinese herbal medicines, the sauce has effects of activating blood and freeing collateral vessels, moving qi and harmonizing the middle, and tonifying kidney and strengthening stomach.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a truffle peanut butter 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 purpose of the present invention is to provide a kind of truffle peanut butter 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 truffle peanut butter is characterized in that it is made from the following raw materials in parts by weight: [0006] Peanut 80-90...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L25/10A23L33/105
CPCA23L25/10A23L33/10A23L33/105A23V2002/00A23V2200/302A23V2200/30A23V2250/208A23V2250/21
Inventor 吴和建
Owner 南通纳豉康食品有限公司
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