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Thick broad-bean paste with mutton and preparation method thereof

A technology of bean paste and bean paste, applied in food science and other fields, to achieve the effect of high nutritional value, delicate taste and unique flavor

Inactive Publication Date: 2017-06-09
TIANCHANG EARTHQUAKE OFFICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no green food in the market that uses mutton and watercress as the main raw materials to make seasoning sauce, which has a unique flavor, is delicious, nutritious, delicious and healthy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The mutton bean paste is made from the following raw materials in parts by weight:

[0019] 45 kg of watercress, 13 kg of mutton, 13 kg of pepper, 7 kg of noodle sauce, 7 kg of flat fritillary, 6 kg of sealwort, 6 kg of medlar, 6 kg of salt, 8 kg of salad oil, 0.5 kg of chicken essence, 0.7 kg of white vinegar, cooking wine 2 kg, 3 kg garlic, 1.5 kg ginger, 1.5 kg pepper powder.

[0020] The preparation method of this mutton bean paste is:

[0021] (1) Raw material pretreatment:

[0022] Remove impurities from the watercress, soak in cold water for 12 hours, cook, let cool, and crush to obtain watercress puree, and then ferment at a low temperature at 18°C ​​for 25 days to prepare Douban mother sauce for later use;

[0023] Wash the mutton, cook and let cool, cut into 10mm mutton cubes, set aside;

[0024] After crushing chili, noodle sauce, flat fritillary, sealwort, wolfberry, passing through a 40-mesh sieve, Chinese medicine powder is obtained and set aside;

[0...

Embodiment 2

[0029] The mutton bean paste is made from the following raw materials in parts by weight:

[0030] 40 kg of watercress, 15 kg of mutton, 10 kg of pepper, 10 kg of noodle sauce, 5 kg of flat fritillary, 10 kg of sealwort, 10 kg of medlar, 4 kg of salt, 5 kg of salad oil, 0.4 kg of chicken essence, 1.0 kg of white vinegar, cooking wine 1 kg, 2 kg garlic, 1 kg ginger, 2 kg pepper powder.

[0031] The preparation method of this mutton bean paste, comprises the following steps:

[0032] (1) Raw material pretreatment:

[0033] Remove impurities from the watercress, soak in cold water for 8 hours, cook, let cool, and crush to obtain watercress puree, and then ferment at a low temperature at 16°C for 30 days to prepare Douban mother sauce for later use;

[0034] Wash the mutton, cook and let cool, cut into 5mm mutton cubes, set aside;

[0035] After crushing chili, noodle sauce, flat fritillary, sealwort, wolfberry, passing through a 40-mesh sieve, Chinese medicine powder is obtain...

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Abstract

The invention discloses thick broad-bean paste with mutton. The thick broad-bean paste with the mutton is characterized by being prepared from the following ingredients in parts by weight: 40-50 parts of thick broad-bean paste, 10-15 parts of mutton, 10-15 parts of chili peppers, 5-10 parts of fermented flour paste, 5-10 parts of fritillary bulbs, 5-10 parts of polygonatum sibiricum, 5-10 parts of Chinese wolfberry fruits, 4-8 parts of edible salt, 5-10 parts of salad oil, 0.4-0.6 part of chicken essence, 0.5-1.0 part of white vinegar, 1-3 parts of cooking wine, 2-4 parts of garlic, 1-2 parts of gingers, and 1-2 parts of Chinese prickly ash powder. The invention has the following beneficial effects: the thick broad-bean paste with the mutton has the health-care effects of relieving exterior syndromes, relieving summer heat, clearing away heat, removing dampness through diuresis, invigorating the spleen, stimulating appetite, activating circulation of the blood, relieving pain, promoting the circulation of Qi, dispelling melancholy, and so on; moreover, the thick broad-bean paste with the mutton is high in nutritional values, unique in flavor, fine and smooth in taste, and simple in preparation method.

Description

technical field [0001] The invention relates to the field of food, in particular to a mutton bean paste and a preparation method thereof. Background technique [0002] Mutton is one of the Chinese meat products, second only to pork. Mutton has high protein content and low fat content, so it tastes delicious and is loved by people. It enjoys the reputation of "the favorite of meat". Mutton is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is especially suitable for people who are growing and developing, post-surgery, and post-illness in supplementing blood loss and repairing tissues. Traditional Chinese medicine believes that mutton has the effects of nourishing the middle and nourishing qi, nourishing the spleen and stomach, strengthening muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. [0003] Douban is known as the "King of Beans", and is cal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L13/00A23L33/10A23L11/50
CPCA23V2002/00A23V2200/30
Inventor 安雪倩
Owner TIANCHANG EARTHQUAKE OFFICE
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