Bean pickles and preparation method thereof

A technology of beans and pickles, which is applied in food preparation, climate change adaptation, and the function of food ingredients, etc., can solve problems such as single nutritional ingredients, cannot meet the growing needs of consumers, and has no health care effect, so as to achieve rich nutrition and delay Effects of aging and improving nutritional structure

Inactive Publication Date: 2015-04-29
ANHUI ZHIXIANGZHAI FOOD
View PDF4 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And pickles have a long history in my country, and are loved by people because of their unique flavor, but most of them

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A carob pickle characterized in that it is made from the following parts by weight (kg) of raw materials:

[0021] Beans 200, Red Yeast Rice 20, Cooking Wine 15, Pear Juice 20, Tofu 50, Chili Noodles 10, Ground Ginger 8, Corn Oil 45, Sesame 8, Almond 9, Rhodiola 2, Astragalus 1, Ginseng Leaf 2, Polygonum Multiflorum 4 , Deer grass 1, half leaf 2, lactic acid bacteria 0.4, salt 20, appropriate amount of rice dumplings, bean paste 120, nutritional additives 7;

[0022] The nutritional additives are made of the following parts by weight (kg) of raw materials: leek 10, parsley 15, appropriate amount of turtle shell, cassava 15;

[0023] The preparation method is as follows: (1) Spread the leeks and parsley in the turtle shells, steam for 15-20 minutes over high heat, take out the leeks and parsley, and send them to the oven, and discharge when the water content drops to 7-8% , Smash;

[0024] (2) The cassava is put into the oven and roasted, the material is discharged, p...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides bean pickles and a preparation method thereof. The bean pickles are characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of beans, 20-23 parts of red yeast rice, 15-20 parts of cooking wine, 20-22 parts of pear juice, 50-55 parts of bean curd, 10-11 parts of chili powder, 8-10 parts of ginger powder, 45-50 parts of corn oil, 8-10 parts of sesame, 9-11 parts of almond, 2-3 parts of rhodiola rosea, 1-2 parts of astragalus, 2-3 parts of ginseng leaves, 4-5 parts of polygonum multiflorum, 1-2 parts of Balanophoora involucrate Hook.f, 2-3 parts of wilson's passion flower, 0.4-0.5 part of lactic acid bacteria, 20-25 parts of dairy salt, a proper amount of steamed rice dumpling leaves, 120-140 parts of thick broad-bean sauce and 7-8 parts of a nutrition additive. According to the bean pickles, beans which are rich in carotene, vitamin E, ascorbic acid and trace element selenium and can play a role of eliminating free radicals are taken as main raw materials, and together with traditional Chinese medicines in the bean pickles, the anti-ageing purpose can be achieved. Besides, bean curd which is multi-processed is added to not only perfect the nutrition structure but also endow the bean pickles with a unique flavor.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and particularly relates to a carob pickle and a preparation method thereof. Background technique [0002] The development of the food industry directly affects the nutrition and health of the people. With the acceleration of modern urbanization, sub-health problems have become increasingly prominent. Long-term use of medicines not only fails to achieve the desired effect, but also further damages health. Therefore, how to achieve health effects through diet has attracted increasing attention. But pickles have a long history in our country and are loved by people because of their unique flavors. However, most of them have a single nutrient composition and do not have health benefits, which can no longer meet the growing needs of consumers. Summary of the invention [0003] The purpose of the present invention is to provide a carob pickle and a preparation method thereof. The present invention...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23V2002/00A23V2200/302Y02A40/90
Inventor 卫修树丁艳钱海进汪大玉
Owner ANHUI ZHIXIANGZHAI FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap