Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of persimmon soybean paste

A technology for soybean paste and persimmon is applied in the functions of food ingredients, food preservation, food ingredients as taste improvers, etc., and achieves the effects of simple operation, low cost, and improved flavor.

Inactive Publication Date: 2017-12-22
ANHUI ZANJIATIAN ECOLOGICAL AGRI CO LTD
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no persimmon soybean paste in the market

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of persimmon soybean paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of persimmon soybean paste, comprising the following steps:

[0018] (1) Select soybeans to make soybean paste;

[0019] (2) Soak the ripe hard persimmons in hot water at 85°C, peel them and beat them to make persimmon puree, then add seaweed and cloves to it, mix well, add them to the frying pan, and fry them slowly over low heat After the persimmon puree changes color, continue to stir-fry on low heat for 5 minutes to obtain persimmon jam;

[0020] (3) In parts by weight, 16 parts of rock cabbage, 11 parts of Kudingcha, 7 parts of Chlorophytum, and 3 parts of Huoxiang were added to white wine, soaked for 4 days, and filtered to obtain the filtrate;

[0021] (4) In parts by weight, mix 56 parts of soybean paste, 12 parts of persimmon jam and 4 parts of filtrate, and stir evenly to obtain a finished product.

[0022] Specifically, in the process of preparing jam from soybeans, 0.05 times the weight of soybeans was added to the jam, the fermentatio...

Embodiment 2

[0026] A preparation method of persimmon soybean paste, comprising the following steps:

[0027] (1) Select soybeans to make soybean paste;

[0028] (2) Soak the ripe hard persimmons in hot water at 88°C, peel them and beat them to make a persimmon puree, then add seaweed and cloves to it, mix well, add them to the frying pan, and fry them slowly over low heat After the persimmon puree changes color, continue to stir-fry on low heat for 7 minutes to obtain persimmon jam;

[0029] (3) In parts by weight, 23 parts of rock cabbage, 12 parts of Kudingcha, 9 parts of Chlorophytum chinensis, and 4 parts of Huoxiang are added to white wine, soaked for 4 days, and filtered to obtain the filtrate;

[0030] (4) In parts by weight, mix 58 parts of soybean paste, 13 parts of persimmon jam, and 6 parts of filtrate, and stir evenly to obtain a finished product.

[0031] Specifically, in the process of preparing jam from soybeans, 0.07 times the weight of soybeans in salt was added thereto...

Embodiment 3

[0035] A preparation method of persimmon soybean paste, comprising the following steps:

[0036] (1) Select soybeans to make soybean paste;

[0037] (2) Soak the ripe hard persimmons in hot water at 90°C, peel them and beat them to make a persimmon puree, then add seaweed and cloves to it, mix them evenly, add them to a frying pan, and fry them slowly over low heat After the persimmon puree changes color, continue to stir-fry on low heat for 8 minutes to obtain persimmon jam;

[0038] (3) In parts by weight, 25 parts of rock cabbage, 14 parts of Kudingcha, 10 parts of Chlorophytum chinensis, and 5 parts of Huoxiang are added to white wine, soaked for 5 days, and filtered to obtain the filtrate;

[0039] (4) In parts by weight, mix 62 parts of soybean paste, 15 parts of persimmon jam, and 8 parts of filtrate, and stir evenly to obtain a finished product.

[0040] Specifically, in the process of preparing jam from soybeans, 0.08 times the weight of soybeans was added to the ja...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a preparation method of persimmon soybean paste, which includes steps of (1), selecting soybean to prepare soybean paste; (2), immersing the matured hard persimmon in the hot water at 85-90 DEG C, peeling and then pulping to obtain persimmon puree; adding alga and clove; after mixing evenly, adding to a stir pan; slowly frying by soft fire until the persimmon puree is discolored; continuing to stir and fry by soft fire for 5-8 minutes, and then preparing the persimmon puree; (3), according to part by weight, adding 16-25 parts of purple bergenia herb, 11-14 parts of broadleaf holly leaf, 7-10 parts of fewflower lysionotus herb, and 3-5 parts of agastache rugosus in white spirit; after immersing for 4-5 days, filtering to obtain the filter fluid; (4), according to part by weight, mixing 56-62 parts of soybean paste, 12-15 parts of persimmon puree, and 4-8 parts of filter fluid and then evenly stirring to obtain the finished product. The preparation method of the persimmon soybean paste is simple in operation and low in cost; the prepared persimmon soybean paste is fresh and glossy in color, free from impurities, delicious in taste, rich in nutrition, and long in storage time.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of persimmon soybean paste. Background technique [0002] Soybean paste uses soybeans as raw materials to ferment soybean paste. During the fermentation process of soybean paste, due to the action of mold, yeast, lactic acid bacteria, etc., the raw materials are decomposed, microbial autolysis, microbial metabolites and biochemical reactions between these substances produce Anti-mutation functional substances, anti-cancer substances, new ingredients for dissolving thrombus, active substances such as anti-oxidation, etc. Persimmon is a fruit that people prefer to eat. It is sweet and delicious, and rich in nutrition. Many people also like to eat frozen persimmons in winter, which has a unique taste. Persimmon has high nutritional value and is rich in trace elements such as carotene, riboflavin, and vitamins. The vitamins and sugar containe...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L17/60A23L33/10A23L33/105A23L3/3472A23L11/50
CPCA23L3/3472A23L17/60A23L33/10A23L33/105A23V2002/00A23L11/50A23V2200/14A23V2200/16A23V2200/15A23V2200/30A23V2250/21A23V2250/214
Inventor 王俊山吴坤段琳钰段林森段士平段钰
Owner ANHUI ZANJIATIAN ECOLOGICAL AGRI CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com