Method for preparing nut soybean sauce

A technology of nut bean paste and sauce, which is applied in the field of food processing, can solve the problems of single nutrition and taste, can not meet the needs of work and life, etc., and achieve the effect of comprehensive nutrition

Active Publication Date: 2015-05-27
山东鲁速央厨餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Soybean paste is a traditional food used as a side dish and seasoning in our country. Most of the existing soy paste is made of soybeans, and i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0032] Embodiment one

[0033] The method for making this nut bean paste comprises the following steps:

[0034] Step 1, the making of spice extract:

[0035] Spice extracts use the following weights of raw material:

[0036] 7 kg star anise, 10 kg ginger, 15 kg raw salt, 400 kg water;

[0037] Put the weighed raw materials into the pot and add water to cook, boil until boiling and keep for 30 minutes, after cooling, filter to obtain the spice extract, set aside; the pH value of the water is 7;

[0038] Step 2, making the sauce:

[0039] The sauce uses the following weights of ingredients:

[0040] 240 kg of red beans, 250 kg of black beans, 225 kg of corn, 13 kg of Aspergillus oryzae, 200 kg of flour, 50 kg of sunflower kernels, 62 kg of pumpkin kernels, 70 kg of almonds, 65 kg of walnut kernels, and 500 kg of spice extracts;

[0041] The production steps are as follows:

[0042] a. Stir-fry the sunflower kernels, pumpkin kernels, almonds and walnut kernels until fragra...

Example Embodiment

[0048] Embodiment two

[0049] The method for making this nut bean paste comprises the following steps:

[0050] Step 1, the making of spice extract:

[0051] Spice extracts use the following weights of raw material:

[0052] 10 kg star anise, 15 kg ginger, 20 kg raw salt, 500 kg water;

[0053] Put the weighed raw materials into the pot and add water to cook, boil until boiling and keep for 60 minutes, after cooling, filter to obtain the spice extract, set aside; the pH value of the water is 7.5;

[0054] Step 2, making the sauce:

[0055] The sauce uses the following weights of ingredients:

[0056] 250 kg of red beans, 225 kg of black beans, 250 kg of corn, 15 kg of Aspergillus oryzae, 250 kg of flour, 70 kg of sunflower kernels, 50 kg of pumpkin kernels, 59 kg of almonds, 50 kg of walnut kernels, and 550 kg of spice extracts;

[0057] The production steps are as follows:

[0058] a. Stir-fry the sunflower kernels, pumpkin kernels, almonds and walnut kernels until fra...

Example Embodiment

[0064] Embodiment Three

[0065] The method for making this nut bean paste comprises the following steps:

[0066] Step 1, the making of spice extract:

[0067] Spice extracts use the following weights of raw material:

[0068] 8.5 kg star anise, 13 kg ginger, 17 kg raw salt, 460 kg water;

[0069] Put the weighed raw materials into the pot and add water to cook, boil until boiling and keep for 55 minutes, after cooling, filter to obtain the spice extract, set aside; the pH value of the water is 7.3;

[0070] Step 2, making the sauce:

[0071] The sauce uses the following weights of ingredients:

[0072] 225 kg of red beans, 235 kg of black beans, 245 kg of corn, 14 kg of Aspergillus oryzae, 237 kg of flour, 57 kg of sunflower kernels, 70 kg of pumpkin kernels, 70 kg of almonds, 50 kg of walnut kernels, and 540 kg of spice extracts;

[0073] The production steps are as follows:

[0074] a. Stir-fry the sunflower kernels, pumpkin kernels, almonds and walnut kernels until ...

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PUM

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Abstract

The invention discloses a method for preparing a nut soybean sauce, belonging to the technical field of food processing. The method comprises the following steps: I. preparing spice leach liquor, namely boiling anises, gingers and crude salt with water to prepare the spice leach liquor; and II. preparing sauce, namely mixing rice beans, black soyabeans, corns, aspergillus oryzae, flour, sunflower seed kernels, pumpkin seed kernels, apricot kernels, walnut kernels and the spice leach liquor, and fermenting to prepare the paste. The nut soybean sauce disclosed by the invention not only is abundant in natural nutrition, but also has heavy fragrance and crispy taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making nut bean paste. Background technique [0002] Soybean paste is a traditional food used as a side dish and seasoning in our country. Most of the existing soy paste is made of soybeans, and its nutrition and taste are relatively simple. Obviously, it cannot meet the needs of people's fast-paced work and life after the reform and opening up. . Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making nut bean paste with rich natural nutrition, strong fragrance and crisp taste. [0004] In order to solve the above problems, the technical solution adopted in the present invention is: the method for making this nut bean paste comprises the following steps: [0005] Step 1, the making of spice extract: [0006] The spice extract adopts the following raw materials in parts by weight: ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/38A23L1/29A23L27/60A23L25/10A23L33/00
Inventor 伍祖林
Owner 山东鲁速央厨餐饮管理有限公司
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