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

A technology of bean paste and bean paste, which is applied in the field of meaty bean paste and its preparation, can solve the problems of single ingredients, limiting nutritional and health care value, affecting market demand, etc., and achieve the effect of enriching nutrition and enriching nutritional components

Inactive Publication Date: 2015-10-28
JINCAIDI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A succulent watercress ginger sauce, made from the following raw materials in parts by weight (jin):

[0024] Sand ginger 40, bean paste 44, nutritional additives 8, fresh duck meat 12, bean cake 5, breadfruit 6, green papaya 4, minced coconut 2, blueberry 6, sweet potato 6.8, kumquat 7, dried squid 6, chicken tenderloin 12, sheep Milk 14, spinach root 1.8, comfrey 2.2, overlord root 2.2, perrin 2.3, water chestnut shell 2.4, stone sea pepper 2.3, onion garlic, salt to taste;

[0025] The nutritional additive is made from the following raw materials in parts by weight:

[0026] Orange core 2.6, wolfberry 1.1, poria cocos 1.5, divine comedy 2, pig skin 25, rose petals 8, sugar residue 4, cashew nuts 8, cinnamon bark 2, bay leaf 2, chopped green onion and ginger;

[0027] The preparation method is as follows: (1) Extract the orange core, wolfberry, Poria cocos and Divine Comedy with 9 times the amount of water, concentrate, filter to obtain the Chinese medicine juice, an...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/20A23L1/212A23L1/315A23L1/333A23L1/30A23L11/50A23L13/50A23L17/50A23L19/00A23L27/60
CPCA23V2002/00A23V2200/32A23V2200/30
Inventor 麻志刚
Owner JINCAIDI FOOD CO LTD
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