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Thick broad-bean sauce
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A technology of bean paste and soybeans, which is applied in food science and other fields, can solve the problem of single taste of bean paste and cannot satisfy different people, and achieve the effect of unique flavor and high nutritional value
Inactive Publication Date: 2017-09-08
江苏永友食品科技有限公司
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Summary
Abstract
Description
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Problems solved by technology
However, the bean paste on the market has a single taste and cannot satisfy the needs of different people.
Method used
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Examples
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Effect test
Embodiment 1
[0013] A bean paste is composed of the following raw materials: soybeans, tempeh, pectin, garlic, sesame oil, black sesame, lemon juice, nutmeg, peanuts and rice wine, 30 parts of soybeans, 10 parts of tempeh, 10 parts of pectin, garlic 2 parts, 1 part sesame oil, 6 parts black sesame, 1 part lemon juice, 10 parts nutmeg, 8 parts peanuts, 10 parts rice wine.
Embodiment 2
[0015] A bean paste is composed of the following raw materials: soybeans, tempeh, pectin, garlic, sesame oil, black sesame, lemon juice, nutmeg, peanuts and rice wine, 50 parts of soybeans, 20 parts of tempeh, 12 parts of pectin, garlic 6 parts, 3 parts sesame oil, 12 parts black sesame, 5 parts lemon juice, 14 parts nutmeg, 10 parts peanuts, 20 parts rice wine.
Embodiment 3
[0017] A kind of bean paste, which is composed of the following raw materials: soybeans, tempeh, pectin, garlic, sesame oil, black sesame, lemon juice, nutmeg, peanuts and rice wine, 40 parts of soybeans, 15 parts of tempeh, 11 parts of pectin, garlic 4 parts, 2 parts sesame oil, 9 parts black sesame, 3 parts lemon juice, 12 parts nutmeg, 9 parts peanuts, 15 parts rice wine.
[0018] In the present invention, chrysanthemum chrysanthemum and lemon juice are used to assist in the fermentation, and the chrysanthemum chrysanthemum fragrance and the lemon fragrance are blended into the bean paste, which has strong fragrance, unique flavor, delicious taste and high nutritional value.
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PUM
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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...
Claims
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Application Information
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