Composite chickpea puree product and making method thereof

Abstract

The invention discloses a composite chickpea puree product and a making method thereof. The method includes: using chickpea flour, white sesame paste, plant oil, water, onion, garlic, edible salt and gourmet powder as raw materials, smashing the onion and the garlic, and adding the edible salt, the gourmet powder and the plant oil into the smashed onion and garlic to make onion garlic puree; dissolving the chickpea flour with water so as to make chickpea puree; diluting the white sesame paste with water to make the diluted white sesame paste; evenly mixing the chickpea puree with the diluted white sesame paste to make a mixture; cooking the onion garlic puree with a low flame, slowly adding the mixture into the pot, constantly stirring, cooking with the low flame for 3-5 minutes, cooling for 20 minutes under room temperature, and loading the cooled composite chickpea puree into a packaging box according to the packaging box requirements to obtain the composite chickpea puree product. The composite chickpea puree product and the making method thereof have the advantages that the composite chickpea puree product made by the method is milky white, rich in fragrance, even in texture, moderate in sweetness, mellow and normal in sweetness, suitable for being eaten by Asians, safe, healthy and nutritious and worthy of wide application, and the composite chickpea puree product is novel food conforming to the development of times.

Description

technical field

[0001] The invention relates to the technical field of food preparation. Specifically, the invention relates to the technical field of preparation of a chickpea compound mud product with the functions of lowering blood fat and blood sugar. Background technique

[0002] Chickpeas contain a variety of chemical components, which have rich nutritional value and special health care effects. Zhang Tao and others have studied the basic nutrients in chickpeas, including protein, fat, crude fiber and mineral components. The results of their research show that the pure protein content in chickpeas is as high as 28%, 5% fat, and 61% carbohydrates. %, fiber 4%-6%, chickpea contains more than 10 kinds of amino acids, of which all 8 kinds of amino acids necessary for human body are available, and the content is more than 2 times higher than that of oatmeal. The mineral components of chickpeas include: potassium, sodium, calcium, magnesium, manganese, zinc, copper, phosph...

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