Milk-fragrance red bean sauce and making method thereof

A production method, the technology of red bean paste, which is applied in the food field, can solve the problems of poor taste, harmfulness, and unbalanced nutrition, and achieve the effects of rich nutrition, increasing appetite, and moderate sweetness

Inactive Publication Date: 2017-01-04
李桂斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to maintain the shelf life and taste of the current canned food, various food additives and preservatives must be added. Since preservatives are artificially synthesized rather than natural products, they are harmful to the human body and have poor taste and unbalanced nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] A preparation method of frankincense red bean paste, comprising the steps of:

[0019] (1) Remove impurities from the red beans, wash them, and soak them in water overnight;

[0020] (2) Put 10kg of soaked red beans into the pot, add 20L of boiled fresh Luo Han Guo extract and boil, add red beans after the fresh Luo Han Guo extract is boiled, so that the red beans are easier to boil;

[0021] (3) After boiling until the liquid is one-third of the original amount, and when the red beans are soft and rotten, add 8L of bovine colostrum, stir well, and keep stirring until the red beans are in a paste;

[0022] (4) Add 4kg of butter and continue to cook until the butter is completely melted;

[0023] (5) Cool, put it into a well-sterilized, oil-free and water-free airtight tank, and seal it.

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PUM

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Abstract

The invention discloses a milk-fragrance red bean sauce and a making method thereof. The milk-fragrance red bean sauce is prepared from, by weight, 8 to 12 parts of red beans, 6 to 8 parts of bovine coloctrum, 3 to 5 parts of butter and 18 to 22 parts of fresh grosvenor momordica fruit extract through decoction, cooling, canning and sealing. The milk-fragrance red bean sauce has the advantages that the red bean contains a great amount of dietary fiber, so the milk-fragrance red bean sauce is capable of moistening the intestines, relaxing the bowel, lowering blood pressure and blood fat, adjusting blood sugar, removing toxic manners, resisting cancers, preventing calculi, building body, reducing fat, moistening skin and maintain beauty, and has rich nutrients and delicious and mellow taste; when the milk-fragrance red bean sauce is smeared on bread or blended with yoghourt, appetite can be whetted and vitamins can be supplemented; the making method is simple; and milk-fragrance red bean sauce is free of any antiseptic, moderately sweet, safe to eat and suitable for people of all ages.

Description

technical field [0001] The invention relates to food, in particular to frankincense red bean paste and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the fast-paced life of society, people live in a state of high-speed operation for a long time, but gradually ignore that health and diet structure are closely related, and people's health is challenged unprecedentedly. Therefore, healthy life is advocated , is an urgent need to ensure people's quality of life and work efficiency. In order to maintain its shelf life and mouthfeel, various food additives and preservatives must be added to the current canned food. Since preservatives are synthetic rather than natural products, they are harmful to the human body and have poor taste and unbalanced nutrition. Contents of the invention [0003] The purpose of the present invention is to provide a kind of frankincense red bean paste that is easy to prepare, nutritio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/30A23L1/20
Inventor 李桂斌
Owner 李桂斌
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