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Nourishing and seasoning sauce bean powder

A technology of seasoning paste and soybean powder, which is applied in the field of condiments, can solve the problems of perishability, difficulty in remaining materials, and inconvenient carrying, etc., and achieve the effect of easy storage, not easy to perish, and easy to carry

Inactive Publication Date: 2018-10-09
徐小芹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the existing milk beans are made into wet-type ones. In order to adapt to the different tastes of different people, they have various flavors such as sweet, spicy, and spicy. They have the following disadvantages (1) the wet-type preparation method is not very convenient to carry, (2) after opening, the remaining It is difficult to store the ingredients and is easy to deteriorate; (3) generally only has the function of seasoning and accompaniment, and has no nourishing and recuperating effect on the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: Select 40 kilograms of soybeans, boil them with water and dry them in the air, cover and ferment them with 15 kilograms of edible Artemisia annua for 5 days, and dry them for later use. 350 grams of star anise, 120 grams of ginger, 50 grams of dried ginger, 240 grams of peppercorns, 250 grams of grass fruit, 200 grams of cloves, 420 grams of fennel, 400 grams of osmanthus, 100 grams of Bipo, 420 grams of Angelica dahurica, 320 grams of tangerine peel , 390 grams of hawthorn, 20 grams of kaempferen, 45 grams of white pepper, 60 grams of black pepper, 210 grams of magnolia, 350 grams of nutmeg, 197 grams of amomum, 180 grams of leek seeds, 200 grams of raisin, 150 grams of garlic, 350 grams of green onions gram, 200 grams of pepper, 150 grams of coriander, add water and boil until the filtrate is 7500ml, and keep the residue. Add the above-mentioned soybeans into the seasoning liquid and boil until the seasoning liquid is absorbed, and then dry the soybeans....

Embodiment 2

[0016] Embodiment 2, selected 43 kilograms of soybeans, boiled with water and dried in the air, covered and fermented with 20 kilograms of edible Artemisia annua for 6 days, dried in the sun for subsequent use. Weigh 350 grams of star anise, 150 grams of galangal, 33 grams of dried ginger, 260 grams of peppercorns, 270 grams of grass fruit, 265 grams of cloves, 450 grams of cumin, 400 grams of cinnamon, 100 grams of Biper, 460 grams of Angelica dahurica , 350 grams of tangerine peel, 400 grams of hawthorn, 20 grams of kaempferen, 72 grams of white pepper, 70 grams of black pepper, 210 grams of magnolia, 370 grams of nutmeg, 250 grams of amomum, 200 grams of leek seeds, 150 grams of raisin, 150 grams of garlic gram, 250 grams of scallions, 250 grams of pepper, 170 grams of coriander, add water to boil until the filtrate is 8500ml, and keep the residue. Add the above-mentioned soybeans into the seasoning liquid and boil until the seasoning liquid is absorbed, and then dry the so...

Embodiment 3

[0017] Embodiment 3, selected 47.5 kilograms of soybeans, boiled with water and dried in the air, covered and fermented with 30 kilograms of edible Artemisia annua for 7 days, dried in the sun for subsequent use. Weigh 400 grams of star anise, 150 grams of galangal, 32 grams of dried ginger, 267 grams of peppercorns, 260 grams of grass fruit, 225 grams of cloves, 430 grams of cumin, 390 grams of osmanthus, 100 grams of Biper, 410 grams of Angelica dahurica , 360 grams of tangerine peel, 396 grams of hawthorn, 18 grams of kaempferen, 50 grams of white pepper, 65 grams of black pepper, 196 grams of magnolia, 340 grams of nutmeg, 230 grams of amomum, add water and boil until the filtrate is 10000ml, and keep the seasoning residue. Add the above-mentioned soybeans into the seasoning liquid and boil until the seasoning liquid is absorbed, and then dry the soybeans. The seasoning residue is boiled in water until the filtrate reaches 8000ml, and the seasoning residue is kept. Add th...

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Abstract

The invention relates to nourishing and seasoning sauce bean powder, and belongs to the field of seasoning products. According to the present invention, soybeans are cooked, the cooked soybeans are subjected to air drying to achieve a semi-drying state, edible Artemisia scoparia covers the dried soybeans, fermentation is performed, the fermented soybeans are immersed in a traditional Chinese medicine liquid, drying is performed, and crushing is performed to obtain the product, wherein the traditional Chinese medicine comprises Illicium verum Hook.f, Alpinia officinarum Hance, dried raw ginger,Zanthoxylum bungeanum, Amomum tsaoko, clove, fennel, the bark of Cinnamomum cassia Presl, Piper longum, Angelica dahurica, dried tangerine peel, hawthorn, Kaempferia Galamga, white pepper, black pepper, Flos Magnoliae, Myristica fragrans Houtt and Amomum villosum Lour; and the nourishing seasoning sauce bean powder has double effects of nourishing and seasoning, and further has characteristics ofconvenient carrying, healthy eating and no deterioration.

Description

technical field [0001] The invention belongs to the field of condiments, in particular to a nourishing seasoned milk soybean powder. Background technique [0002] Most of the existing milk beans are made into wet-type ones. In order to adapt to the different tastes of different people, they have various flavors such as sweet, spicy, and spicy. They have the following disadvantages (1) the wet-type preparation method is not very convenient to carry, (2) after opening, the remaining It is difficult for the material to be stored, and it is easy to deteriorate; (3) generally only has the function of seasoning and accompaniment, and has no nourishing and recuperating effect on the human body. Contents of the invention [0003] The object of the present invention is to provide a kind of nourishing seasoned milk bean powder that not only has seasoning function but also has nourishing and recuperating effect. [0004] In order to achieve the above-mentioned purpose, the present i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L27/00A23L33/00A23L11/50
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 徐小芹
Owner 徐小芹
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