Broad bean sauce and processing technology thereof

Abstract

The invention discloses broad bean sauce. The broad bean sauce comprises raw materials of preparation components in parts by weight as follows: 200-300 parts of shelled broad beans, 500-600 parts of flour, 20-30 parts of plant oil, 50-80 parts of peanuts, 20-30 parts of edible salt, 3.5-4 parts of largehead atractylodes rhizomes, 4-5 parts of leonurus, 10-20 parts of wild celery, 50-60 parts of honey, 60-80 parts of beef, 40-60 parts of perilla leaf powder, 20-30 parts of bitter gourds, 10-13 parts of ground seaweed, 3-5 parts of South dodder seeds, 4-6 parts of gordon euryale seeds, 4-6 parts of phyllanthus emblica, 3-4 parts of cowpea leaves, 3-5 parts of lilies, 8-11 parts of Hierochloe alpine, 15-19 parts of mulberry leaf powder, 13-18 parts of hairy holly leaf powder, 14-17 parts of ginger, 32-55 parts of edible salt, 1.5-2.5 parts of sodium citrate, 2.3-2.5 parts of ground pepper, 14-16 parts of skim milk powder, 12-15 parts of allspice powder, 12-13 parts of dried red chilies, 15-18 parts of orange peels, 25-27 parts of rice wine and aspergillus oryzae, wherein the weight of aspergillus oryzae is 0.3%-0.5% of the total weight of the broad beans and the flour. People cannot suffer from excessive internal heat after eating the broad bean sauce, the technical problem of high probability of excessive internal heat due to eating of conventional broad bean sauce is solved, and the broad bean sauce can stimulate assimilation of the stomach to food after being eaten, and the appetite is promoted.

Description

technical field [0001] The invention relates to a food, in particular to broad bean paste and its processing technology. Background technique [0002] Broad bean paste, also known as bean paste, originated in Sichuan folk, and developed from family production to industrial production. It has a history of more than 200 years. With the development of transportation, the technology of making watercress has also been spread, and the provinces and cities along the Yangtze River also produce it. According to the different habits of consumers, raw materials such as sesame oil, soybean oil, monosodium glutamate, and pepper are prepared in the production of broad bean bean paste, and the varieties of bean paste are increased. The main raw material of broad bean paste is broad beans. The product with chili added is called spicy douban, and the product without chili is called sweet douban. Broad bean bean paste has a variety of harmonious tastes such as fresh, sweet, salty, spicy, an...

AI Technical Summary

Problems solved by technology

However, after the existing broad bean paste is placed for too long, the mouthfeel is relatively loose, and it is easy to get angry if eaten too much