Soybean dreg fermented pork liver paste

A technology of pig liver paste and bean dregs, which is applied in the direction of food ingredients containing yeast, the function of food ingredients, and food ingredients containing natural extracts, etc., to achieve the effect of rich nutrition, unique taste, and maintaining normal human body functions

Inactive Publication Date: 2015-12-23
合肥刘老四调味品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional sauce mainly focuses on its taste when making it, and there is not much involved in its health care field, but people pay more and more attention to the health function of many foods including sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] A pork liver pate fermented with bean dregs, made of the following raw materials in parts by weight (Kg): 550 soybeans, 10 Aspergillus oryzae, 8 Aspergillus niger, 7.5 active dry yeast, 650 17% brine, 40 bean dregs, 8 lavender, 2 lactic acid bacteria, Pork liver 60, salmon 40, garlic juice 100, hazelnut kernel 35, cassia seed 6, oyster 6, salvia miltiorrhiza 6, astragalus 4, Polygonum multiflorum 4, wolfberry 6, radish seed 3, sesame oil 20, appropriate amount of water.

[0018] A preparation method of bean dregs fermented pork liver pate, comprising the following steps:

[0019] (1) Wash the soybeans, soak them in clean water for 4 hours, take out the soybeans, steam the soybeans in a steamer, and take the soybeans for later use;

[0020] (2) Take out the steamed soybeans, mash them and cool them, add Aspergillus oryzae, Aspergillus niger, and salt water, and ferment at a constant temperature of 40°C. After 5 days of fermentation, add active dry yeast, stir evenly, and...

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PUM

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Abstract

The invention provides soybean dreg fermented pork liver paste. The soybean dreg fermented pork liver paste is prepared from the following raw materials in parts by weight: 550-600 parts of soybeans, 10-15 parts of aspergillus oryzae, 8-10 parts of aspergillus niger, 7.5-9 parts of active dry yeast, 650-700 parts of 17% saline water, 40-45 parts of soybean dreg and 8-10 parts of lavender. The paste is prepared by freshly fermenting the soybeans, saccharomycetes and the like and relatively good taste and abundant nutrients. According to the invention, lactic acid is added to ferment the soybean dreg so that nutrients of the soybean dreg are enriched and the taste is relatively unique; and pork livers and extracts of Chinese medicinal materials including cassia seeds, oysters, salvia miltiorrhiza, astragalus membranaceus, polygonum multiflorum and the like are matched, so that the soybean dreg fermented pork liver paste has certain effects of maintaining normal functions of human bodies, improving the immunity of the human bodies, protecting eyes and the like.

Description

technical field [0001] The invention relates to a bean dregs fermented pork liver pate, in particular to a bean dregs fermented pig liver pate and a preparation method thereof. Background technique [0002] People often eat sauce in daily life, and there are many kinds of sauces, such as hot sauce and sweet sauce. The sauce can be used as a condiment for cooking, or it can be eaten directly, and the taste is very good. Traditional sauce mainly pays attention to its mouthfeel when making, and there is not much involvement in its health care field, and people pay more and more attention to the health function of many foods including sauce. Contents of the invention [0003] The invention overcomes the deficiencies of the prior art and provides a fermented pork liver paste with bean dregs. [0004] The present invention is achieved through the following technical solutions: [0005] A pork liver pate fermented with bean dregs, which is made from the following raw materials...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/312A23L1/325A23L1/20A23L1/30
CPCA23V2002/00A23V2200/324A23V2200/30A23V2250/21A23V2250/204A23V2250/76
Inventor 刘正发
Owner 合肥刘老四调味品厂
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