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Life prolonging soybean paste

A bean paste and longevity technology, applied in the field of sauces, can solve problems such as unfavorable human health and long-term consumption, affecting the industrialization development of bean paste, etc., and achieve the effects of significant longevity effect, inhibition of the reproduction of miscellaneous bacteria, and strong enzyme activity.

Inactive Publication Date: 2016-05-25
孔子明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing bean paste is mainly used as pickles, as a flavoring agent for people's daily diet, and it is similar to pickled products, there are harmful substances such as nitrite and bacteria deterioration, which is not conducive to human health and long-term consumption, so it affects soybean paste. The Industrialization Development of Sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The longevity bean paste of the present invention adopts the weight parts of raw materials as follows: 50000 parts of soybeans, 40 parts of ginseng, 50 parts of Codonopsis pilosula, 30 parts of astragalus, 30 parts of Acanthopanax, 50 parts of Polygonum multiflorum, 40 parts of Panax notoginseng, 2800 parts of honey, ganoderma lucidum 20 parts, 50 parts of deer antler, 30 parts of pollen, 35 parts of heterophylla, 55 parts of Atractylodes macrocephala, 1500 parts of hemp seed, 60 parts of rhodiola rosea, 60 parts of Jiaogulan, 50 parts of licorice, 50 parts of fennel, 50 parts of pepper, jujube 20 parts and 60 parts of wolfberry.

[0035] Can choose following method to prepare:

[0036] Step 1. Cook the soybeans, cool them down, put them in a cool place to ferment, then dry them or shell them after drying to obtain wheat kernels, and then put the wheat kernels into containers;

[0037] Step 2. Decoct ginseng, Codonopsis, Astragalus, Acanthopanax, Radix Polygoni Multifl...

Embodiment 2

[0042] The longevity bean paste of the present invention uses the following raw materials by weight: 50,000 parts of soybeans, 60 parts of ginseng, 70 parts of Codonopsis pilosula, 50 parts of astragalus, 50 parts of Acanthopanax, 70 parts of Polygonum multiflorum, 65 parts of Panax notoginseng, 3300 parts of honey, and 40 parts of Ganoderma lucidum. 85 parts of antler, 50 parts of pollen, 60 parts of heterophylla, 80 parts of Atractylodes macrocephala, 2300 parts of hemp seed, 85 parts of rhodiola, 80 parts of Jiaogulan, 75 parts of licorice, 75 parts of fennel, 70 parts of peppercorns, 45 parts of jujube portion and 80 portions of wolfberry.

[0043] Can choose following method to prepare:

[0044] Step 1. Cook the soybeans, cool them down, put them in a cool place to ferment, then dry them or shell them after drying to obtain wheat kernels, and then put the wheat kernels into containers;

[0045] Step 2. Decoct ginseng, Codonopsis, Astragalus, Acanthopanax, Radix Polygoni Mu...

Embodiment 3

[0050] The longevity bean paste of the present invention adopts the following weight parts of raw materials: 50000 parts of soybeans, 45 parts of ginseng, 60 parts of Codonopsis pilosula, 45 parts of astragalus, 45 parts of Acanthopanax, 60 parts of Polygonum multiflorum, 55 parts of Panax notoginseng, 3000 parts of wild honey, ganoderma lucidum 25 parts, 60 parts of deer antler, 35 parts of pollen, 40 parts of heterophylla, 60 parts of Atractylodes macrocephala, 1600 parts of hemp seed, 65 parts of rhodiola rosea, 70 parts of Jiaogulan, 65 parts of licorice, 70 parts of fennel, 55 parts of peppercorns, jujube 30 parts and 75 parts of wolfberry.

[0051] Can choose following method to prepare:

[0052] Step 1. Cook the soybeans, cool them down, put them in a cool place to ferment, then dry them or shell them after drying to obtain wheat kernels, and then put the wheat kernels into containers;

[0053] Step 2. Decoct ginseng, Codonopsis, Astragalus, Acanthopanax, Radix Polygon...

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Abstract

The invention discloses a life prolonging soybean paste, and belongs to the technical field of soybean pastes. The life prolonging soybean paste is prepared from soybeans, ginseng, Radix Codonopsis, Radix Astragali, Manyprickle Acathopanax Root, Polygonum multiflorum, panax notoginseng, honey, Mythic Fungus, pilose antler, pollen, Radix Pseudostellariae, Rhizoma Atractylodis Macrocephalae, hemp seed, Rhodiola rosea, Gynostemma pentaphylla, licorice root, fennel, Chinese prickly ash, jujube and wolfberry fruit. The life prolonging soybean paste has the advantages of good color, aroma and taste, low nitrite content, strong enzyme activity, promotion of growth of beneficial microbes, inhibition of breeding of competitors, realization of abundant and balanced nutrition through combination and penetration effects of all components, health and life prolongation effects, suitableness for people of all ages, and realization of long-term eating.

Description

technical field [0001] The invention relates to the field of sauces, more specifically, the invention relates to a long-lived bean paste. Background technique [0002] Soybean paste is a traditional seasoning in the vast rural areas. It has a unique flavor and is convenient to eat. It is economical to make at home and easy to store. However, the generally used raw materials are soybeans, salt, pepper, pepper, fennel, cinnamon and grass leaves. The production method used is generally to cook the soybeans, then take them out and put them in a sieve, put them in a dark place, cover them with a newspaper or something, wait for the soybeans to ferment, then dry them and grind them into powder. Add water and salt to make a paste. Put it in the sun to dry for about three days. Chop fresh peppers and other ingredients and put them inside to continue to dry. It can be done after about 4 or 5 days in the sun. Existing bean paste is mainly used as pickles, as a flavoring agent for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/10A23L21/25A23L19/00A23L11/50
CPCA23V2002/00A23V2200/30
Inventor 孔子明
Owner 孔子明
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