Vinegar-soaked black beans and preparation method thereof

Abstract

The invention discloses vinegar-soaked black beans and a preparation method thereof. The vinegar-soaked black beans can be prepared according to the following sequential steps: selecting 220-225 parts of high-quality black beans of which the water content is 10-15 percent, performing vibration and spray cleaning, and airing the black beans at normal temperature to remove moisture; adding 10-20 parts of five-aged vinegar, and mixing the vinegar with the black beans for 15-20min for later use; heating a constant-temperature automatic frying pan to 80-100 DEG C, adding the mixed black beans, and stir-frying for 5-10min until the black beans are 70% done; and spreading the black beans, cooling to normal temperature, putting the black beans into a glass bottle, adding 50-55 parts of five-aged vinegar, sealing, and standing for 24-48h. The vinegar-soaked black beans have the functions of beautifying, losing weight, tonifying the kidney, improving the eyesight and blacking the hair, hypertension and hyperlipidemia can be effectively improved, and a good treatment effect is achieved during the treatment of blood deficiency; according to the preparation method, nutritional ingredients of the black beans are kept, the functional nutrition of the black beans is fully activated to the greatest extent, and the nutritional ingredients are more easily absorbed and digested by a human body.

Description

technical field [0001] The invention belongs to the technical field of health food, and relates to a soybean food, in particular to vinegar-soaked black soybeans and a preparation method thereof. Background technique [0002] Black soybeans have the reputation of the king of beans. They are the black seeds of the leguminous plant soybean, with black seed coats. Black beans are nutritious and rich in protein, vitamins, and minerals. Black beans contain high levels of trace elements such as zinc, copper, magnesium, molybdenum, selenium, and fluorine. These trace elements can delay human aging and reduce blood viscosity. Waiting is very important. Black soybean skins are black and contain anthocyanins, which are a good source of antioxidants. Black soybeans are flat in nature and sweet in taste; they belong to the spleen and kidney channels; [0003] Aged vinegar refers to vinegar that has been stored for a long time after brewing. It is a kind of vinegar. Compared with ordi...

AI Technical Summary

Problems solved by technology

[0006] Application publication number CN 102732412 A discloses a production process of vinegar-soaked black beans, but the prepared black beans will cause flatulence after eating by people with poor stomach

[0007] In addition, during the traditional frying process of vinegar-soaked black beans, the frying temperature is not easy to control, and the black beans will become burnt, resulting in a serious waste of raw materials

At the same time, honey is added in the later stage of brewing, so that the nutritional fusion of black beans and honey is not sufficient, and the complementary effect between raw materials cannot be reflected.