Osmanthus fragrant black soya bean paste and preparation method thereof

The technology of black bean paste and sweet-scented osmanthus is applied in the directions of food preparation, food ingredients as odor modifiers, and functions of food ingredients, etc. It can solve problems such as single flavor, achieve good flavoring effect, lower cholesterol, and dilate blood vessels.

Inactive Publication Date: 2015-03-25
滁州市百年食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material. diverse needs

Method used

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Examples

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Effect test

Embodiment

[0020] A sweet-scented osmanthus black bean paste is made from the following raw materials in parts by weight:

[0021] Black beans 500, flour 30, lamb spine 8, fresh osmanthus 10, peach kernel 13, tangerine peel powder 7, tomato cherry 6, cabbage 7, coconut milk 10, sesame oil 8, star anise powder 8, pepper powder 7, pear vinegar 10. Cooking wine 10, salt 30, chuanxiong 4, wax gourd kernel 5, lotus leaf 3, rose 7, chicken bone fragrance 2, nutritional supplement powder 10;

[0022] The nutritional supplement powder is made of the following raw materials in parts by weight:

[0023] Egg white 4, sirloin juice 8, red yeast rice 5, water chestnut powder 6, cooking oil, peanut butter 4, fish bones 5, bitter horse vegetables 3, grape leaves 3, honeysuckle 2, Tianqi 3, zedoary 5;

[0024] The preparation method is as follows: (1) mixing fish bones, bitter horse vegetables, grape leaves, honeysuckle, Tianqi and zedoary, extracting with water for 3 times, filtering to obtain a filtr...

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PUM

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Abstract

The invention discloses an osmanthus fragrant black soya bean paste which is prepared from the following raw materials in parts by weight: 450-500 parts of black soya beans, 20-30 parts of flour, 5-8 parts of sheep chine, 8-10 parts of fresh osmanthus, 10-13 parts of peach kernels, 6-7 parts of pericarpium citri reticulatae powder, 5-6 parts of cherry tomatoes, 5-7 parts of cabbages, 9-10 parts of coconut milk, 6-8 parts of sesame oil, 7-8 parts of star aniseed powder, 6-7 parts of ground pepper, 9-10 parts of white pear fruit vinegar, 5-10 parts of cooking wine, 20-30 parts of table salt, 3-4 parts of ligusticum wallichii, 2-5 parts of wax gourd kernels, 2-3 parts of lotus leaves, 5-7 parts of roses, 1-2 parts of thickleaf croton roots and 8-10 parts of nutritional additive powder. By adopting black soya beans as the primary material, the osmanthus fragrant black soya bean paste has the effects of reducing cholesterol, tonifying kidney and spleen, detoxifying, beautifying and resisting aging. By adopting the fresh osmanthus, the osmanthus fragrant black soya bean paste not only is fragrant and pleasant, but also has the effects of beautifying and relieving the throat. In a preparation process, the black soya beans are fried firstly for emitting the fragrance, so that the finished product is savoury and mellow in taste for a long time and good in seasoning effect.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to an osmanthus fragrant black bean paste and a preparation method thereof. Background technique [0002] Sauce is a condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material. Diversified needs. Contents of the invention [0003] The object of the invention is to provide a kind of sweet-scented osmanthus black bean paste and a preparation method thereof in order to remedy the defects of the prior art. [0004] The present invention is achieved through the following technical solutions: [0005] A sweet-scented osmanthus black bean paste is characterized in that it is made from the following raw mate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23V2002/00A23L33/00A23L33/10A23L33/105A23L11/50A23V2250/21A23V2200/3262A23V2200/30A23V2200/318A23V2200/302A23V2200/15
Inventor 许运龙
Owner 滁州市百年食品股份有限公司
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