Bean pickles and preparation method thereof

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...

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 have single nutritional components and no health care effects, which can no longer meet the growing needs of consumers.