A kind of flavor-increasing crab meat bean paste and preparation method thereof

Abstract

The invention belongs to the technical field of condiments, in particular to an aroma-enhancing crab meat bean paste and a preparation method thereof. 20‑30 parts of black beans, 20‑30 parts of red beans, 10‑20 parts of broad beans, 20‑30 parts of peanuts, 10‑20 parts of walnut kernels, 20‑30 parts of crab meat, 20‑30 parts of salt, 1‑5 parts of dried shiitake mushrooms , 1-5 parts of sunflower seeds, 1-5 parts of black sesame seeds, 1-5 parts of perilla seeds, 0.1-0.5 parts of dried ginger, 0.1-0.5 parts of aniseed, 0.1-0.5 parts of anise. The bean paste prepared by the method has delicious taste, good mouthfeel, rich nutritional components and no chemical additives, and is deeply loved by consumers.

Description

technical field [0001] The invention belongs to the technical field of condiments, in particular to an aroma-enhancing crab meat bean paste and a preparation method thereof. Background technique [0002] Doubanjiang is a kind of fermented reddish-brown seasoning brewed by various microorganisms interacting with soybean products to produce complex biochemical reactions. It uses soybeans or broad beans and flour as the main raw materials for production. The habits are different. In the production of bean paste, raw materials such as sesame oil, soybean oil, monosodium glutamate, and pepper are prepared, and the variety of bean paste is increased. With its unique salty, spicy, sour and other blended tastes, bean paste can help digestion, open up the taste, and has high nutrient content. [0003] In recent years, with the improvement of people's living standards, people pay more and more attention to their health, and their requirements for cooking seasonings are also different...

AI Technical Summary

Problems solved by technology

[0003] In recent years, with the improvement of people's living standards, people pay more and more attention to their health, and the requirements for cooking seasonings are also different from the past. Most of the commercially available bean paste is soybean-based, with a single taste and high nutritional value. Limited; According to the statistical survey of the food sales market, the traditional bean paste can no longer meet people's needs. Therefore, it is particularly important to further explore the taste update of products and the nutrition of raw materials.

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