Honey, vinegar and black bean food and making method thereof

A technology of black beans and food, which is applied in the field of honey vinegar black bean food and its production, can solve the problems of nutrient loss and other problems, achieve the effects of reducing blood fat, sweet and fresh taste, and improving taste

Inactive Publication Date: 2015-11-18
HUBEI TIANJIAN AGRI PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the black beans are heated and fried, the nutrients such as unsaturated fatty acids, anthocyanins, etc. will be decomposed by high temperature, so the traditional method of making vinegar with heated and fried black beans will lose serious nutrients; the second is to directly immerse the raw black beans vinegar, but black beans and vinegar are cold in nature, eating too much can cause flatulence, abdominal pain, diarrhea, vomiting, etc.

Method used

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  • Honey, vinegar and black bean food and making method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0028] A honey vinegar black bean food, made of the following raw materials in parts by weight: 500 grams of black beans, 750 grams of vinegar, 400 grams of nectar, and 25 grams of ginger;

[0029] The production method is as follows: wash 500 grams of black beans and dry them in the sun; wash 25 grams of ginger, dry them and cut them into 2mm thick slices or strips, mix the dried black beans and chopped ginger into 2.5 liters Add 750 grams of vinegar into the glass bottle to submerge the black beans; when the black beans swell during the dipping process and exceed the liquid level, add part of the prepared 400 grams of Sophora nectar to the glass bottle and re-immerse the black beans. Afterwards, whenever the black beans expand beyond the liquid level, add part of the remaining sophora nectar to keep the liquid level higher than the black beans until all the sophora nectar is added to the glass bottle; except for observing the liquid level and adding the sophora nectar when th...

Embodiment 2

[0031] A honey vinegar black soybean food is made from the following raw materials in parts by weight: 200 grams of black soybeans, 300 grams of vinegar, 180 grams of xylitol, and 20 grams of ginger;

[0032] The production method is as follows: wash 200 grams of black beans and dry them in the sun; wash and dry 20 grams of ginger and cut them into 2mm thick slices or strips, mix the dried black beans and chopped ginger into a container ; Add 300 grams of vinegar into a 1.2-liter porcelain bottle to submerge the black beans and allow the black beans to expand during the soaking process; when the black beans expand during the soaking process and exceed the liquid level, add part of the prepared 180 grams of xylitol Porcelain bottle, submerge the black beans again, and then whenever the black beans swell beyond the liquid level, add part of the remaining xylitol to keep the liquid level higher than the black beans until all xylitol is added to the porcelain bottle; except for obs...

Embodiment 3

[0034] A honey vinegar black soybean food is made from the following raw materials in parts by weight: 1000 grams of black soybeans, 1500 grams of vinegar, 400 grams of xylitol, 400 grams of Sophora japonica honey, and 100 grams of ginger;

[0035] The production method is as follows: wash 1000 grams of black beans and dry them in the sun; wash and dry 100 grams of ginger and cut them into 3mm thick slices or strips, mix the dried black beans and chopped ginger into 5 liters Add 1500 grams of vinegar to the clay pot to submerge the black beans and allow the black beans to expand during the soaking process; when the black beans expand during the soaking process and exceed the liquid level, mix 400 grams of xylitol and 400 grams of Add part of the Sophora japonica honey to the earthenware pot, submerge the black beans again, and then whenever the black beans expand beyond the liquid level, add part of the remaining mixed xylitol and Sophora japonica honey, keep the liquid level h...

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Abstract

The invention relates to a honey, vinegar and black bean food and a making method thereof, and belongs to the technical field of food processing. The black bean food is made of, by weight, 100 parts of black beans, 150 parts of vinegar, 80-90 parts of sophora flower honey and 5-10 parts of ginger. The making method comprises the following steps: mixing the black beans with ginger, putting the obtained mixture in a container, adding vinegar to the container to immerse the black beans, adding the sophora flower honey when the black beans expand in the dipping process and exceed the liquid level, and adding parts of remaining sophora flower honey when the black beans exceed the liquid level every time until all the sophora flower honey is added to the container; and allowing the black beans to be dipped in the container for 60-65d to complete making of the black bean food, wherein the container is kept to be closed in the making process, and the container preservation environment temperature is lower than 25DEG C. The honey, vinegar and black bean food can be preserved for a long term and does not deteriorate.

Description

technical field [0001] The invention relates to a black bean food, in particular to a honey vinegar black bean food and a preparation method thereof. Background technique [0002] Health food has a long history in my country and is recognized by the world. Many discussions about the initial concept of "health food" can be found in the literature of the past dynasties. For example, in the Classic of Mountains and Seas: "Tochigi is solid, eating it makes people strong; eating Tochigi's solidity makes one not forget, it is good at walking when it is obeyed, and it is not heavenly when it is obeyed." Walking, not dying, "indicates that food has various health-enhancing effects. It can be seen that as early as thousands of years ago, there was a concept similar to modern health food. However, due to the fact that the information about dietary therapy in traditional Chinese medicine is scattered, there is a lack of modern scientific experimental analysis and demonstration, and ...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/08A23L1/29C12J1/00A23L11/00A23L21/25A23L33/00
CPCA23V2002/00C12J1/00A23V2200/30A23V2200/31A23V2200/32A23V2200/324A23V2200/326A23V2200/3262Y02A40/90
Inventor 安小奇
Owner HUBEI TIANJIAN AGRI PROD CO LTD
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