Seafood flavor thick broad-bean sauce and making method thereof

A technology of bean paste and flavor, which is applied in the direction of food preparation, the function of food ingredients, and food ingredients containing natural extracts, etc., can solve the problems of not being able to meet the growing needs of consumers and single nutrition, and achieve the purpose of enhancing the body's immunity, Nutritious and unique flavor effect

Active Publication Date: 2014-10-22
HENGSHUN WANTONG FOOD MAKING XUZHOU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of condiments sold on the market, but most of them only have the function of seasoning and have single nutrition, which can no longer meet the growing needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A seafood flavor bean paste is characterized in that it is made from the following raw materials in parts by weight (kg):

[0020] Lycium barbarum 2, Overlord flower 2, Dendrobium flower 3, Gallus chinensis 1.3, Eucommia leaf 1.7, Malaria 1.2, Pai Caoxiang 1.3, Matcha powder 23, Black rice 170, Hami melon 3, Durian 4.5, Kiwi fruit 4, Crab roe 5, Pepper 5, clam meat 50, olive oil 3, purple sweet potato 20, bean paste 220, nutritional additives 9;

[0021] The nutritional additive is made of the following raw materials in parts by weight (kg): Poria cocos 1.2, American ginseng 1.4, kudzu root 1.1, papaya seeds 1.3, white radish 10, carambola 11, kidney beans 5, melon seeds 8;

[0022] The preparation method is as follows: (1) take white radish and carambola pulp, add 2-3 times of water for beating, add poria cocos, American ginseng, kudzu root and papaya seeds into the obtained slurry, seal and soak for 8-10 hours, filter to remove slag, and collect the filtrate; ...

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PUM

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Abstract

The invention relates to a seafood flavor thick broad-bean sauce and a making method thereof. The seafood flavor thick broad-bean sauce is made by using the following raw materials, by weight, 2-3 parts of wolfberry fruit, 1-2 parts of pitaya flower, 2-3 parts of dendrobium flower, 1-1.3 parts of chicken's gizzard membrane, 1.3-1.7 parts of Folium Eucommiae, 1-1.2 parts of Commelina hengalensis L., 1.2-1.3 parts of Herb of Hairystalk Loosestrife, 20-23 parts of mattya powder, 150-170 parts of black rice, 3-4 parts of Hami melon, 4-4.5 parts of durian, 4-5 parts of kiwi berry, 5-6 parts of crab roe, 4-5 parts of Chinese prickly ash, 50-55 parts of clam meat, 3-4 parts of olive oil, 20-22 parts of purple sweet potato, 200-220 parts of thick broad-bean sauce and 8-9 parts of a nutrition additive. The addition of many kinds of fruits, vegetables and seafood makes seafood flavor thick broad-bean sauce have a fresh and sweet taste of fruits and the fresh taste of seafood and a unique flavor; the seafood flavor thick broad-bean sauce has abundant nutrition; the black rice and the purple sweet potato added in the invention contain abundant vitamin C, mineral matters and anthocyanidins, and can enhance the body immunity; and the seafood flavor thick broad-bean sauce also contains many Chinese herbal medicinal components, so the seafood flavor thick broad-bean sauce has the functions of liver nourishing, eyesight improving, blood benefiting, face nourishing, spleen and stomach strengthening, and muscle and bone strengthening.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a seafood-flavored bean paste and a preparation method thereof. Background technique [0002] People often use condiments in daily life to increase the color, aroma and taste of dishes and promote appetite. At present, there are many types of condiments sold on the market, but most of them only have the function of seasoning and have single nutrition, which cannot meet the growing needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a kind of seafood flavor bean paste and its preparation method, and the present invention has the characteristics of strong fragrance, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A seafood flavor bean paste is characterized in that it is made from the following raw materials in parts by weight: [0006] Lycium barbarum...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/33A23L1/333A23L1/30A23L17/40A23L17/50A23L27/60
CPCA23L27/60A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2250/204A23V2250/2042
Inventor 陆开云
Owner HENGSHUN WANTONG FOOD MAKING XUZHOU
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