Red-vinasse-flavor broad bean and preparing method thereof

Abstract

A red-vinasse-flavor broad bean and a preparing method thereof are disclosed. The red-vinasse-flavor broad bean is prepared from following raw materials by weight: 300-350 parts of broad bean, 12-15 parts of red vinasse, 20-22 parts of a sweet sauce made of fermented flour, 6-8 parts of beetroot powder, 5-8 parts of garlic preserved in laba vinegar, 15-20 parts of preserved mustard, 4-6 parts of ossein protein, 8-10 parts of a fermented bean curd solution, 1-2 parts of cortex acanthopanacis, 1-3 parts of sinochasea trigyna, 1-2 parts of forestry greenstar root, 1-2 parts of perilla leaf, 20-40 parts of pig bone, 20-25 parts of sweet osmanthus sugar, 8-10 parts of olive oil and 6-8 parts of a nutrition additive. The red-vinasse-flavor broad bean has layered taste, wherein an outer layer contains the sweet osmanthus sugar, the sweet sauce made of fermented flour, and other nutrition compounds, has fresh and elegant sweet osmanthus fragrance, and is sweet and chewy; and the inner layer adopts the red vinasse, the preserved mustard, and other raw materials to preserve the broad bean so as to improve taste, and is mellow, fragrant, crisp, refreshing, capable of promoting digestion, unique in flavor and rich in nutrition. The added traditional Chinese medicine components improve healthcare value, tonify liver and kidney and are beneficial to human body health.

Description

Technical field [0001] The invention relates to a broad bean flavored with red grains and a preparation method thereof, and belongs to the technical field of food processing. Background technique [0002] Broad bean is a legume that people often eat in daily life. Broad bean contains calcium, zinc, manganese, phospholipid, etc., which are important components that regulate the brain and nerve tissue of broad bean. It is also rich in chostone, which has the effect of enhancing memory and strengthening the brain. There are many common ways to eat broad beans, such as boiling, stir-frying, and deep-frying. They can also be soaked and peeled off for stir-frying or soup; but these ways of eating cannot meet the increasing needs of people, as people's daily life level continues to enrich And increase, the demand for snack food is growing. To comply with this trend of leisure development. The present invention provides a convenient, quick, rich taste, nutritious and healthy leisure fl...

AI Technical Summary

Problems solved by technology

There are many eating methods of common broad beans, such as boiling, frying, frying, and peeling off the seed coat after soaking to make stir-fry or soup; but these eating methods cannot meet people's growing needs. and improving, the demand for snack foods is growing