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Healthcare white gourd and black soybean paste for soup cooking and preparation method of white gourd and black soybean paste

A technology of health-care stew and black bean paste, applied in the direction of bacteria used in food preparation, application, food preservation, etc., can solve the problems of high salt content, heavy taste, affecting taste, etc., to improve nutritional value, ensure nutritional value, Nutrient-rich effect

Inactive Publication Date: 2018-05-04
盘锦金鹰调味品酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the amount of salt added to the soup directly affects the taste. If it is too little, it will be tasteless and you will not be able to appreciate the deliciousness of the soup; Use sauce, high salt content, heavy taste, adding it to soup will obviously affect its taste and deliciousness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The wax gourd black bean paste for health-care soup, its raw materials are proportioned as follows by weight: 10 parts of cooked wax gourd sticks, 3.5 parts of black beans, 0.15 parts of fennel, 0.1 part of dried ginger, 0.1 part of tangerine peel, 0.05 part of Chinese prickly ash, 0.05 part of anise, 0.05 part of cassia bark, 0.5% part of the total amount of nisin finished product.

[0016] The preparation method of the wax gourd black bean paste for health-care soup for health-care soup specifically includes the following steps.

[0017] Step 1: Raw material processing: Peel the wax gourd, remove the flesh, cut it into pieces, treat it at 100°C for 2 hours, take out the conventional processing into wax gourd strips (size not greater than 2cm×2cm×2cm), and set aside; black beans, remove impurities, Grind to granules with a particle size of 3mm, soak in water at 100°C for 2-3 hours, place in a steaming tank, first keep the pressure at 0.5Mpa for 1.5h, send steam, and ke...

Embodiment 2

[0022] The winter melon and black bean paste for health-care soup, its raw materials are proportioned as follows by weight: 12 parts of cooked wax gourd sticks, 5 parts of black beans, 0.2 parts of cumin, 0.15 parts of dried ginger, 0.15 parts of tangerine peel, 0.1 part of Chinese prickly ash, 0.1 part of anise, 0.1 part of cassia bark, 0.5% part of the total amount of nisin finished product.

Embodiment 3

[0024] The wax gourd black bean paste for health-care soup, its raw materials are proportioned as follows by weight: 12 parts of cooked wax gourd strips, 4 parts of black beans, 0.2 parts of fennel, 0.1 part of dried ginger, 0.1 part of tangerine peel, 0.08 part of Chinese prickly ash, 0.07 part of anise, 0.05 part of cassia bark, 0.5% part of the total amount of nisin finished product.

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Abstract

The invention belongs to the technical field of seasonings and particularly relates to healthcare white gourd and black soybean paste for soup cooking and a preparation method of the white gourd and black soybean paste. The white gourd and black soybean paste is prepared from raw materials in parts by weight as follows: 10-12 parts of cooked white gourd strips, 3.5-5 parts of black beans, 0.15-0.2part of fennel, 0.1-0.15 part of dried ginger, 0.1-0.15 part of dried tangerine or orange peel, 0.05-0.1 part of Chinese prickly ash, 0.05-0.1 part of star anise, 0.05-0.1 part of cassia bark and nisin accounting for 0.5% of the total weight of a finished product. The product prepared with the method tastes delicious and better, can improve the taste and nutrient value of soup, contains no chemical additives and is very popular among consumers.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a winter melon black bean paste for health-care soup and a preparation method thereof. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. At first, common seasoning sauces were divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material. However, with the continuous improvement of people's living standards, the pursuit of taste and nutritional value of cooking dishes is different from that of the past. However, the taste of dishes and the preservation of food nutrition are mostly dependent on condiments. Therefore, the demand for condiments is also increasing in the market. Higher and higher, not only must have good color, aroma and taste, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L33/00A23L3/3571A23L11/50
CPCA23L3/3571A23L27/60A23L33/00A23V2002/00A23L11/50A23V2400/231A23V2200/30A23V2200/32A23V2200/314
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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