Blood-replenishing sauce with red bean

A red bean and sauce technology, applied in food ingredients containing natural extracts, functions of food ingredients, food science, etc., can solve the problems of lack of nutrition, single variety, single taste, etc., and achieve reasonable compounding, rich aroma, and nutrition rich effect

Inactive Publication Date: 2017-01-04
HEFEI JINXIANGWEI IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing sauces have a single taste, a single variety, lack of nutrition, long-term use is not conducive to health, and cannot meet the diverse needs of the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A red bean blood enriching sauce, which is prepared from the following raw materials in parts by weight: 80 red beans, 13 soybeans, 13 broad beans, 4 aged kimchi water, 24 blood glutinous rice, 0.1 cotton root, 1 angelica, 1 white peony root, and blood enriching vegetables 5. Salt 2, monosodium glutamate 1, sesame oil 7, green onion 3, star anise 1, pepper 1, galangal 1, cinnamon 1, clove 1, red fermented bean curd 1, pork 20, chicken 20.

[0021] Described a kind of red bean enriching blood sauce,

[0022] The preparation method comprises the following steps:

[0023] (1) Mix cinnamon twigs, expired tea leaves, fresh citrus leaves, tangerine peel, and brown sugar in a ratio of 9:2:1:1:1. The smoked raw materials obtained are dry-distilled at 300°C, and the smoke obtained is condensed. Collect, stand still, separate layers, take the supernatant, and then use the non-polar macroporous resin to dynamically absorb and purify to obtain the smoked liquid for later use;

[...

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PUM

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Abstract

The invention discloses a blood-replenishing sauce with red bean. The blood-replenishing sauce is prepared from the following raw materials in parts by weight: 80-90 parts of red bean, 13-16 parts of soybean, 13-18 parts of semen viciae fabae, 4-6 parts of old pickle water, 24-26 parts of red glutinous rice, 0.1-0.3 part of radix gossypii hirsuti, 1-2 parts of radix angelicae sinensis, 1-2 parts of radix paeoniae alba, 5-8 parts of gynura bicolor, 2-4 parts of table salt, 1-2 parts of monosodium glutamate,7-9 parts of sesame oil, 3-5 parts of green onion, 1-2 parts of star anise, 1-2 parts of zanthoxylum bungeanum, 1-2 parts of rhizoma alpiniae officinarum, 1-3 parts of cortex cinnamomi, 1-3 parts of flos caryophylli, 1-2 parts of preserved red beancurd, 20-40 parts of pork and 20-30 parts of chicken.

Description

technical field [0001] The invention relates to the technical field of food technology, in particular to a red bean blood enriching sauce. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material; now there are also condiments such as meat sauce, fish sauce and jam. With the advancement of sauce making technology, the method of making sauce was also used to cook other non-seasoning dishes, and a method of cooking dishes, namely the sauce method, was gradually developed. [0003] Red bean is sea red bean Mimosoaceae sea red bean, arbor, pinnately compound leaves, leaflets oblong, panicle, white flowers, flat pods, bright red seeds, dark brown heartwood, hard...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/00A23L27/60A23L33/10A23L11/45A23L11/50
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/214
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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