Multi-meat thick broad-bean and rhizoma kaempferiae sauce and preparation method thereof

Abstract

The present invention discloses a multi-meat thick broad-bean and rhizoma kaempferiae sauce which is made from the following raw materials in parts by weight: rhizoma kaempferiae 30-40 parts, thick broad-bean sauce 40-44 parts, nutritional additives 6-8 parts, fresh duck meat 10-12 parts, soybean meal 4-5 parts, artocarpus altilis 4-6 parts, green papayas 4-5 parts, desiccated coconut 2-3 parts, blueberries 6-7 parts, sweet potatoes 6.8-7 parts, fortunella margarita 6-7 parts, dried squid 6-7 parts, chicken breast strips 10-12 parts, goat milk 13-14 parts, spinacia oleracea roots 1.8-2.3 parts, lithospermum erythrorhizon 1.7-2.2 parts, sarcozygium xanthoxylon roots 2.2-3 parts, eupatorium fortunei 1.8-2.3 parts, trapa bispinosa shells 2-2.4 parts, reinwardtia indica 1.9-2.3 parts, and an appropriate amount of scallion, garlic, and refine salt. The rhizoma kaempferiae sauce is mellow in fragrance and delicious in taste, and is instant and convenient. The added fresh duck meat and dried squid ingredients in the recipe enrich the nutrients, and in particular the added nutritional additives are fresh, refresh and smooth, and full of unique aroma, and can be added into the sauce to enrich nutrition.

Description

technical field [0001] The invention relates to a health-care sauce, in particular to a meaty bean paste ginger sauce and a preparation method thereof. Background technique [0002] Ginger is cultivated in most areas of our country. It is generally eaten by pickling or used as a food seasoning. The single ingredient limits its nutritional and health value and affects market demand. Therefore, the production and development of ginger by-products is a general trend to meet market demand. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides a meaty bean paste ginger paste and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A succulent bean paste ginger paste is made from the following raw materials in parts by weight: [0006] Sand ginger 30-40, bean paste 40-44, nutritional additives 6-8, fresh duck 10-12, bean cake 4-5, breadfruit 4-6, green...

AI Technical Summary

Problems solved by technology

[0002] Ginger is cultivated in most parts of our country. It is generally eaten by pickling or used as a food condiment. The ingredients are single, which limits its nutritional and health value and affects market demand