Flavor-enhancing calcium bean paste and preparation method thereof

A technology of bean paste and calcium, which is applied in the field of condiments to achieve the effect of unique taste and rich nutrition

Active Publication Date: 2022-04-22
盘锦金鹰调味品酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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. According to the statistical survey of the food sales market, the traditional bean paste can no longer satisfy people. Therefore, it is particularly important to study the taste update of products and the nutritionalization of raw materials

Method used

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  • Flavor-enhancing calcium bean paste and preparation method thereof

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Embodiment 1

[0016] Flavor-enhancing calcium bean paste, its raw materials are proportioned as follows by weight: 50 parts of soybeans, 10 parts of broad beans, 10 parts of green beans, 18 parts of cashew nuts, 25 parts of peanuts, 30 parts of fresh pork elbow bones, 30 parts of salt, 5 parts of cucumber seeds, 5 parts of lettuce seeds, 3 parts of white sesame, 3 parts of perilla, 0.5 parts of aniseed, 0.5 parts of cinnamon.

[0017] The preparation method of the flavor-enhancing calcium bean paste provided by the invention specifically includes the following steps.

[0018] Step 1: Raw material processing: remove impurities from soybeans, broad beans, green beans, cashew nuts, and peanuts, crush them into granules with a particle size of 2-3mm, soak them in water at 100°C for 3 hours, put them in a steaming tank, and first under the condition of 0.5Mpa After steaming under pressure for 2 hours, discharge the pressure to 0MPa; take the fresh pork elbow bone and wash it, keep the pressure a...

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Abstract

The invention belongs to the technical field of condiments, and in particular relates to a flavor-enhancing calcium bean paste and a preparation method thereof. The proportioning of other raw materials by weight is as follows: 40-50 parts of soybeans, 10-20 parts of broad beans, 10-20 parts of green beans, 10-20 parts of cashew nuts, 20-30 parts of peanuts, 20-30 parts of fresh pork elbow bones, 20-30 parts of salt, 1-5 parts of cucumber seeds, 1-5 parts of lettuce seeds, 1-5 parts of white sesame seeds, 1-5 parts of perilla, 0.1-0.5 parts of aniseed, 0.1-0.5 parts of cinnamon. The bean paste prepared by the method has good taste and no loss of nutrients due to high salt content, and is deeply loved by consumers.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a flavor-enhancing calcium 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 the requirements for cooking seasonings are also d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/50A23L25/00A23L33/00
CPCA23L33/00A23L11/50
Inventor 刘洋陈淑英刘晓鹏
Owner 盘锦金鹰调味品酿造有限公司
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