Production process of broad-bean sauce

A production process, the technology of bean paste, which is applied in the food field to achieve the effects of delaying arteriosclerosis, lowering cholesterol, and reducing the incidence of disease

Inactive Publication Date: 2014-12-03
马国丰
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Also lack a kind of bean paste that increases appetite, delays arteriosclerosis, lowers cholesterol, promotes peristalsis in the market

Method used

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Embodiment Construction

[0015] A detailed description will be given below in conjunction with a manufacturing process of bean paste according to an embodiment of the present invention.

[0016] It should be clear that the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0017] A kind of preparation technology of bean paste, it comprises the following steps:

[0018] Weigh the following raw materials: broad beans 10kg, flour 2kg, Chinese toon bark 1.6kg, perilla leaves 620g, cinnamon 620g, fennel 300g, red pepper sauce 6kg, fried salt 5kg, ginger 550g, garlic slices 1kg, chili powder 50g, pepper powder 25g, tomato pulp 1.5kg;

[0019] (1) Shelling and making flaps: Wash the broad beans, dry them, and fry them with a slow fire until the skins are w...

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Abstract

The invention discloses a production process of a broad-bean sauce, and belongs to the technical field of food. The broad-bean sauce comprises the following raw materials in parts by weight: broad bean 10kg, flour 2 kg, Toona tree bark 1.6 kg, Perilla leaf 620 g, cinnamon 620 g, fennel 300 g, red chili sauce 6 kg, fry salt 5 kg, ginger 550 g, garlic flake 1 kg, chili powder 50 g, pepper powder 25 g and tomato pulp 1.5 kg. The above raw materials are subjected to certain steps to obtain the thick broad-bean sauce. The broad-bean sauce has the efficacies of promoting appetite, slowing atherosclerosis, lowering cholesterol, promoting intestinal peristalsis, nourishing Qi and strengthening spleen, disinhibiting dampness and diminishing swelling. Moreover, the broad-bean sauce contains phospholipid which is the important component of brain and nerve tissues and also contains rich choline, so that the broad-bean sauce can boost brain power and enhance memory ability. The broad-bean sauce is also as a good dietetic therapy food capable of lowering the incidence rate of benign prostatic hypoplasia and intestinal cancer.

Description

technical field [0001] The invention relates to the field of food, in particular to a production process of bean paste. Background technique [0002] Doubanjiang is a fermented red-brown seasoning brewed by the interaction of various microorganisms to produce complex biochemical reactions. It is made of soybeans, koji (a kind of bacteria used for fermentation), salt, and at the same time , and according to the different habits of consumers, raw materials such as sesame oil, soybean oil, monosodium glutamate, and pepper are prepared in the production of bean paste, and the varieties of bean paste are increased. Also lack a kind of bean paste that increases appetite, delays arteriosclerosis, lowers cholesterol, promotes peristalsis on the market at present. Contents of the invention [0003] In order to overcome the shortcomings and deficiencies of the background technology, the purpose of the present invention is to provide a kind of bean paste production process, which so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L33/00A23L27/60A23V2002/00
Inventor 马国丰
Owner 马国丰
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