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Tartary buckwheat thick broad-bean sauce and preparation method thereof

A technology of tartary buckwheat bean paste and bean paste, which is applied in the field of food processing, can solve problems such as the rough taste of tartary buckwheat food, and achieve the effect of delicious and mellow taste, simple operation, and rich nutritional components

Inactive Publication Date: 2017-07-14
湖南双晟科技信息咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above-mentioned technical problem of rough aftertaste of tartary buckwheat products, the present invention provides a kind of product that can effectively solve the problem of rough taste of tartary buckwheat food, enriches the nutritional components of bean paste, and has the functions of preventing and treating "three highs", protecting cardiovascular, appetizing and healthy. Tartary buckwheat bean paste with simple operation and low cost and preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] In the present embodiment, the tartary buckwheat bean paste comprises the following components by weight: 60 parts of broad bean, 20 parts of buckwheat rice, 18 parts of salt, 8 parts of wheat flour, 3 parts of spices, 0.1 part of soy sauce, rapeseed oil 10 parts, 8 parts pepper, 9 parts monosodium glutamate, appropriate amount of water.

[0031] The components and weight proportions of the spices are: 4 parts of tangerine peel, 3 parts of thirteen spices, 7 parts of star anise, 7 parts of pepper, 9 parts of fennel, 11 parts of kaempferia and 2 parts of tea.

[0032] The preparation method is as follows:

[0033] Step 1, pretreatment of raw materials:

[0034] Take the tartary buckwheat, remove impurities and wash it, soak it in water for 4 hours, drain it, steam the drained tartary buckwheat until it is half-cooked, then dry the half-cooked tartary buckwheat and shell it to get tartary buckwheat rice, and then tartary buckwheat rice Soak in clean water for 6 hours, s...

Embodiment 2

[0047] In the present embodiment, the tartary buckwheat bean paste comprises the following components by weight: 40 parts of broad bean watercress, 30 parts of tartary buckwheat rice, 10 parts of salt, 5 parts of wheat flour, 1 part of spices, 0.5 parts of soy sauce, rapeseed oil 20 parts, 10 parts pepper, 5 parts monosodium glutamate, appropriate amount of water.

[0048] The components and weight proportions of the spices are: 1 part of tangerine peel, 5 parts of thirteen spices, 5 parts of star anise, 4 parts of pepper, 6 parts of fennel, 8 parts of kaempferia and 5 parts of tea.

[0049] The preparation method is as follows:

[0050] Step 1, pretreatment of raw materials:

[0051] Take the tartary buckwheat, remove impurities and wash it, soak it in water for 4 hours, drain it, steam the drained tartary buckwheat until it is half-cooked, then dry the half-cooked tartary buckwheat and shell it to get tartary buckwheat rice, and then tartary buckwheat rice Soak in clean wa...

Embodiment 3

[0064] In the present embodiment, the tartary buckwheat bean paste comprises the following components by weight: 50 parts of broad bean watercress, 25 parts of tartary buckwheat rice, 14 parts of salt, 7 parts of wheat flour, 2 parts of spices, 0.3 parts of soy sauce, rapeseed oil 15 parts, 9 parts pepper, 7 parts monosodium glutamate, appropriate amount of water.

[0065] The components and weight proportions of the spices are: 3 parts of tangerine peel, 2 parts of thirteen spices, 6 parts of star anise, 6 parts of pepper, 7 parts of fennel, 9 parts of kaempferia and 4 parts of tea.

[0066] The preparation method is as follows:

[0067] The preparation method is as follows:

[0068] Step 1, pretreatment of raw materials:

[0069] Take the tartary buckwheat, remove impurities and wash it, soak it in water for 4 hours, drain it, steam the drained tartary buckwheat until it is half-cooked, then dry the half-cooked tartary buckwheat and shell it to get tartary buckwheat rice, ...

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Abstract

The invention discloses a tartary buckwheat thick broad-bean sauce, which comprises the following components in parts by weight: 40 to 60 parts of broad bean seed, 20 to 30 parts of tartary buckwheat rice, 10 to 18 parts of salt, 5 to 8 parts of wheat flour, 1 to 3 parts of spice, 0.1 to 0.5 part of sauce koji, 10 to 20 parts of edible plant oil, 8 to 10 parts of pepper, 5 to 9 parts of monosodium glutamate, and a proper amount of water. The invention also discloses a preparation method of the tartary buckwheat thick broad-bean sauce. The tartary buckwheat thick broad-bean sauce and preparation method have the advantages that the rough taste of tartary buckwheat food is improved; the nutrients of thick broad-bean sauce are enriched; the thick broad-bean sauce can prevent and control hyperlipidemia, hyperglycemia, and hypertension, protect heart and blood vessels, promote appetite, invigorate the spleen, and keep beauty; the operation is simple, and the cost is low.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tartary buckwheat bean paste and a preparation method thereof. Background technique [0002] Soybean paste is a traditional condiment of the Han nationality in China. There are soybean paste, bean paste, bean noodle paste and other types. It is made by frying and grinding various bean foods and then fermenting. The main components of soybean paste are protein, fat, vitamins, calcium, phosphorus, iron, etc. It not only tastes good, but also has a good therapeutic effect. effect. There are various types of sauce products on the market, with various tastes such as sour, sweet, hemp, spicy, salty and seafood, which have become an indispensable part in people's daily life. Along with the raising of people's living standard, the adjustment of dietary structure, pay more and more attention to natural green food and nutrition and health food, pay attention to its special loca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L7/10A23L33/10A23L27/10A23L11/50
CPCA23V2002/00A23V2200/318A23V2200/32A23V2200/326A23V2200/328
Inventor 不公告发明人
Owner 湖南双晟科技信息咨询有限公司
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