Thick broad-bean sauce

Abstract

The invention discloses a thick broad-bean sauce. The sauce comprises the following components: 30-50 parts of soybeans, 10-20 parts of fermented soya beans, 10-12 parts of pectin, 2-6 parts of garlic, 1-3 parts of sesame oil, 6-12 parts of black sesame, 1-5 parts of lemon juice, 10-14 parts of netmeg, 8-10 parts of peanuts and 10-20 parts of yellow rice wine. Chrysanthemum coronarium and lemon juice are used for assisting fermentation, and aroma of Chrysanthemum coronarium and fresh scent of lemon are merged into the thick broad-bean sauce; the product has the advantages of heavy delicate fragrance, unique flavor, delicious flavor and good taste, and high nutritive value.

Description

technical field [0001] The invention belongs to the technical field of food seasoning bottles, in particular to bean paste. Background technique [0002] As we all know, soybeans are rich in protein, phospholipids and various essential amino acids, and have high nutritional value. They have been one of the favorite foods of our people since ancient times. Doubanjiang is fermented from soybeans by microorganisms. It eliminates the factors that inhibit nutrition in soybeans and produces a variety of substances with aroma, so it is easier to be digested and absorbed by the human body. More importantly, it increases the content of vitamin B12. Therefore, Doubanjiang It is very popular and loved by people. But existing bean paste is complicated to make, and the taste is stereotyped, has little uniqueness. [0003] There are more and more sauce foods on the market, but the classification is not very clear. How to choose delicious and beneficial to people's health among many food...

AI Technical Summary

Problems solved by technology

However, the bean paste on the market has a single taste and cannot satisfy the needs of different people.