Health fungoid low-salt soybean sauce and preparation method thereof

Abstract

The invention discloses health fungoid low-salt soybean sauce which is prepared from the following raw materials in parts by weight: 350-450 parts of soybeans, 20-30 parts of flour, 7-8 parts of dried tremellodon gelatinosum, 6-8 parts of scaly lentinus, 10-14 parts of lentinula edodes, 5-6 parts of dried protein, 7-8 parts of towel gourd, 6-8 parts of white pea flower juice, a proper amount of soybean oil, 6-8 parts of Chinese prickly ash powder, 8-10 parts of clove powder, 9-11 parts of pepper powder, 6-9 parts of dried ginger powder, 7-8 parts of powdered cinnamon, 5-7 parts of star aniseed powder, 15-20 parts of refined salt, 3-4 parts of Porana racemosa Roxb. var. racemosa, 2-3 parts of conyza blinii, 1-2 parts of potherb mustard, 2-3 parts of radix puerariae, 2-3 parts of manna leaves and 8-10 parts of nutrition additive powder. By being added with various fungoid components, the health fungoid low-salt soybean sauce disclosed by the invention has the effects of nourishing stomach, stimulating appetite, delaying senescence, preventing and resisting cancers; by adding the dried protein, the health fungoid low-salt soybean sauce is rich in plant protein and rich in nutrition; by adopting various Chinese herbal medicines such as radix puerariae, the health fungoid low-salt soybean sauce has the effects of reducing blood pressure and blood fat, so the health fungoid low-salt soybean sauce is a pollution-free food rich in nutrition and convenient to eat.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a fungus low-salt health-preserving soybean 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 purpose of the present invention is to make up for the defects of the prior art, and to provide a fungi low-salt health-preserving soybean paste and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A fungus low-salt health-preserving soybean paste is characterized in that it is made o...

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