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Brewing type bean food and preparation method thereof

A bean and brewing technology, which is applied in the field of brewed bean food and its preparation, can solve the problems that people's health is greatly affected, and achieve the effects of reducing nutrient loss, good overall experience, and delicate taste

Pending Publication Date: 2020-08-18
路国廷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, people's life rhythm is getting faster and faster, and their work is getting more and more busy. In many cases, people don't have enough time to eat a nutritious meal, which has a great impact on people's health

Method used

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  • Brewing type bean food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] This embodiment provides a brewed bean food, which mainly uses the following raw materials:

[0061] 40g of soybean powder, 15g of dried fruit powder, 5g of flour, and 10g of meat ingredients.

[0062] Among them, dried fruit powder is powder made from melon seeds, and meat ingredients are powder made from beef.

[0063] Among them, the raw material powder used in the flour is stone-milled flour, which is obtained through the following processing methods:

[0064] The stone-milled flour is baked at 50° C. until the ripening degree of the stone-milled flour reaches 80%, and the required flour is obtained. Then the flour is mixed with the other three powders to obtain the reconstituted bean food.

Embodiment 2

[0066] This embodiment provides a brewed bean food, which mainly uses the following raw materials:

[0067] 80g of soybean powder, 20g of dried fruit powder, 15g of flour, and 20g of meat ingredients.

[0068] Among them, the dry fruit powder is made of chestnut powder, and the meat ingredients are obtained from the powder made of pork and chicken at a ratio of 1:1. It should be noted that, in this embodiment and other subsequent embodiments, the quality of the dried fruit used is the quality of the fruit that can be eaten directly.

[0069] Among them, the raw material powder used in the flour is stone-milled flour, which is obtained through the following processing methods:

[0070] The stone-milled flour is baked at 65° C. until the ripening degree of the stone-milled flour is 90%, and the desired flour is obtained.

[0071] Mix and marinate the fresh meat and the deodorizing agent at a weight ratio of 3:1, marinate at 5°C for 4 days, then add the fresh meat to clean wate...

Embodiment 3

[0076] This embodiment provides a brewed bean food, which mainly uses the following raw materials:

[0077] 50g of soybean powder, 20g of dried fruit powder, 10g of flour, and 15g of meat ingredients.

[0078] Among them, the dried fruit powder is made from 10g of cashew nuts and 10g of walnuts, and the meat ingredients are obtained from the powder made of fish, rabbit and duck at a ratio of 1:1:1.5.

[0079] Among them, the raw material powder used in the flour is stone-milled flour, which is obtained through the following processing methods:

[0080] The stone-milled flour is baked at 60° C. until the ripening degree of the stone-milled flour is 85%, and the desired flour is obtained.

[0081] Mix and marinate the fresh meat and the deodorizing agent at a weight ratio of 3:2, marinate at 0°C for 8 days, then add the fresh meat to clean water and boil for 30 minutes at 85°C. The boiled fresh meat is cut into granules with a weight of 2.5 g, and then the granulated poultry m...

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Abstract

The invention provides a brewing type bean food and a preparation method thereof, and relates to the field of foods. The brewing type bean food comprises the following raw materials in parts by weight: 40-80 parts of soybean meal, 15-20 parts of dried fruit powder, 5-15 parts of flour and 10-20 parts of meat food materials. The flour can be baked at 50-65 DEG C until the curing degree of the flouris 80-90%, and then the flour is mixed with the other raw materials to obtain the brewing type bean food. The flour adopts the baking temperature, so that the nutrient loss of the flour in the bakingprocess can be reduced, and meanwhile, the taste of the flour is finer and smoother. Due to the limitation of the curing degree, the brewed flour can achieve a better taste, and meanwhile, when the flour is matched with other food materials, the overall feeling is better. The four raw materials are eaten together, so that the daily nutrition intake of a human body can be ensured. The brewing andeating mode is also very convenient and fast.

Description

technical field [0001] The invention relates to the field of food, in particular to a brewed bean food and a preparation method thereof. Background technique [0002] Soybean (scientific name: Glycine max (Linn.) Merr.) is commonly known as soybean. The nutrients contained in soybeans are relatively comprehensive and rich in content. Every 100 grams of soybeans contains 36.3 grams of protein, 18.4 grams of fat, 25.3 grams of sugar, 412 kcal of calories, 367 mg of calcium, 571 mg of phosphorus, 11 mg of iron, 0.4 mg of carotene, Vitamin B10.79mg, Vitamin B20.25mg, Niacin 2.1mg. Soybean protein contains various amino acids needed by the human body, especially essential helium acids such as lysine, leucine, and threonine. In addition, soybeans also contain soybean isoflavones, which have the functions of anti-oxidation, lowering cholesterol, preventing osteoporosis, and preventing cardiovascular diseases. At present, people's life rhythm is getting faster and faster, and the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L7/10A23L25/00A23L13/10A23L13/50A23L19/12A23L31/00A23L19/00A23L13/40A23L13/70A23L33/00
CPCA23L11/07A23L7/198A23L25/30A23L13/10A23L13/52A23L19/12A23L31/00A23L19/00A23L13/428A23L13/72A23L7/10A23L33/00A23V2002/00A23V2200/30A23V2300/10A23V2200/16A23V2250/192A23V2250/5114
Inventor 路国廷
Owner 路国廷
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