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Seaweed soybean paste and preparation method thereof

A technology of soybean paste and seaweed, which is applied in the field of seaweed soybean paste and its preparation, can solve problems such as not eating, and achieve the effects of preventing greasy skin, accelerating blood circulation, and maintaining comprehensive nutrition

Inactive Publication Date: 2015-07-08
JUCHENG FUJIAN AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although soybeans and seaweed have such high nutritional value, soybeans or soybean products always have a beany smell, while seaweed has a seaweed smell. don't like to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A seaweed soybean paste comprises the following raw materials in parts by weight: 4 parts of kelp, 5 parts of laver, 7 parts of asparagus, 18 parts of soybean, 5 parts of vinegar, 9 parts of edible salt, 10 parts of flour and 8 parts of vegetable oil.

[0023] A method for preparing the above-mentioned seaweed soybean paste, comprising the following steps:

[0024] (1) Clean the kelp, seaweed, and asparagus, add 5 times the weight of dilute lye, boil at 65°C for 6 hours, drain to obtain the boiled liquid, and cool it for later use; cut the kelp, seaweed, and asparagus Crushed, squeezed dry, prepared vegetable powder, set aside;

[0025] (2) Wash the fresh soybeans, put them in a magnetic stirring pot, add vinegar and the boiled liquid prepared in step (1), stir and soak for 10 hours; then drain the soybeans, drain the liquid for later use, and steam the soybeans , heat dissipation;

[0026] (3) Add vegetable oil to the frying pan, wait until the oil temperature rises ...

Embodiment 2

[0030] A seaweed soybean paste comprises the following raw materials in parts by weight: 3 parts of kelp, 6 parts of laver, 5 parts of asparagus, 22 parts of soybean, 3 parts of vinegar, 7 parts of edible salt, 12 parts of flour and 10 parts of vegetable oil.

[0031] A method for preparing the above-mentioned seaweed soybean paste, comprising the following steps:

[0032] (1) Clean the kelp, seaweed, and asparagus, add 8 times the weight of dilute lye, boil at 70°C for 4 hours, drain to obtain the boiled liquid, and cool it for later use; cut the kelp, seaweed, and asparagus into pieces Crushed, squeezed dry, prepared vegetable powder, set aside;

[0033] (2) Wash the fresh soybeans, put them in a magnetic stirring pot, add vinegar, the boiled liquid prepared in step (1), and stir for 6 hours; then drain the soybeans, drain the liquid for later use, steam the soybeans, heat dissipation;

[0034] (3) Add vegetable oil to the frying pan, wait until the oil temperature rises t...

Embodiment 3

[0038] A seaweed soybean paste comprises the following raw materials in parts by weight: 5 parts of kelp, 6 parts of laver, 4 parts of asparagus, 20 parts of soybean, 4 parts of vinegar, 8 parts of edible salt, 8 parts of flour and 6 parts of vegetable oil.

[0039] A method for preparing the above-mentioned seaweed soybean paste, comprising the following steps:

[0040] (1) Clean the kelp, seaweed, and asparagus, add 6 times the weight of dilute lye, boil at 67°C for 5 hours, drain to obtain the boiled liquid, and cool it for later use; cut the kelp, seaweed, and asparagus into pieces Crushed, squeezed dry, prepared vegetable powder, set aside;

[0041] (2) Wash the fresh soybeans, put them in a magnetic stirring pot, add vinegar, the boiled liquid prepared in step (1), and stir for 5 hours; then drain the soybeans, drain the liquid for later use, steam the soybeans, heat dissipation;

[0042] (3) Add vegetable oil to the frying pan, wait until the oil temperature rises to ...

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PUM

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Abstract

The invention belongs to the field of soybean paste preparation and particularly relates to seaweed soybean paste and a preparation method thereof. The seaweed soybean paste comprises the following raw materials, by weight, of 3-5 parts of kelp, 5-6 parts of porphyra, 4-7 parts of asparagus, 18-22 parts of soybeans, 3-5 parts of vinegar, 7-9 parts of edible salt, 8-12 parts of flour, and 6-10 parts of vegetable oil. In preparation, the kelp, the porphyra and the asparagus are boiled in a dilute alkali solution, and nutrient contents of the kelp, the porphyra and the asparagus are fully extracted; then, the boiled solution and the vinegar are used for soaking the soybeans, and the full fusion of various components is guaranteed. The seaweed soybean paste combines the fat of the soybeans and the nutrient contents of the seaweeds, the contents of iodine, calcium and amino acid increase greatly, comprehensive nutrients can be maintained after long-time consumption, the healthy growth of the epithelial tissue is maintained to enable dry skin to be full of luster, and the skin is prevented from being dry; the grease secretion of the oily skin can be reduced, and the skin is prevented from being oily; the blood circulation of the skin can be accelerated, the deposition of pigment spots is reduced, and the prominent beauty maintaining and young keeping effect is achieved.

Description

technical field [0001] The invention belongs to the field of preparation of soybean paste, and in particular relates to a seaweed soybean paste and a preparation method thereof. Background technique [0002] Soybean has comprehensive nutrition and rich content. Its protein content is not only high, but also of good quality. The amino acid composition of its protein is similar to that of animal protein, and the amino acid is relatively close to the ratio required by the human body, so it is easy to be digested and absorbed. Soy fat also has high nutritional value. This fat contains a lot of unsaturated fatty acids, which are easily digested and absorbed by the human body. Moreover, soybean fat can prevent the absorption of cholesterol, so soybean is an ideal nutrient for patients with arteriosclerosis. [0003] Seaweeds are algae that grow in the sea and are cryptogamous plants in the plant kingdom. Algae include several different types of organisms that generate energy thr...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 陈永亮
Owner JUCHENG FUJIAN AGRI DEV
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