Solid bean paste and preparation method and use method thereof

A production method and watercress technology, applied in the field of watercress, can solve the problems of limited use range, difficulty in mastering cooking time and cooking temperature, affecting the taste of ingredients, etc., and achieve the effects of improving appearance, improving quality and edible taste, and improving cooking range.

Pending Publication Date: 2020-11-13
SICHUAN PROVINCE DANDAN CONDIMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] One of the purposes of the present invention is to solve the above-mentioned shortcomings, provide a solid watercress and its preparation method and use method, in order to solve the problem that the existing watercress has a relatively limited range of use and it is difficult to grasp its cooking time during the cooking process. And cooking temperature, affect the taste of ingredients

Method used

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  • Solid bean paste and preparation method and use method thereof

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Effect test

Embodiment 1

[0023] The content of each component in the solid watercress is calculated in parts by weight: 80-100 parts of watercress, 20-30 parts of fermented watercress, 4-6 parts of monosodium glutamate, 3-5 parts of spices, 4-6 parts of white sugar, anti-caking 0.5 to 0.8 parts of the agent.

[0024] A method for preparing solid watercress, the method comprising the following steps: S1, pulverize and grind the fermented Pixian watercress into tiny particles with a pulverizer or a colloid mill, and the particle size of the small particles is 100-200 S2, uniformly mixing the tiny particles obtained in step S1 with the juice in the fermentation process, wherein the mixing ratio of the tiny particles to the juice is 2:1; S3, drying, drying the mixed material through a fluidized bed, Improve the quality of the drying environment and improve drying efficiency; S4, grind the dried solid into powder, and grind the dried solid to 60-100 mesh; S5, mix the ground powder with monosodium glutamate...

Embodiment 2

[0026] The content of each component in the solid watercress is calculated in parts by weight: 85 parts of watercress, 25 parts of fermented watercress, 4 parts of monosodium glutamate, 4 parts of spices, 4 parts of white sugar, 0.6 parts of anticaking agent,

[0027] A method for preparing solid watercress, the method comprising the following steps: S1, pulverize and grind the fermented Pixian watercress into tiny particles with a pulverizer or a colloid mill, and the particle size of the small particles is 100-200 S2, uniformly mix the tiny particles obtained in step S1 with the juice in the fermentation process, wherein the mixing ratio of the tiny particles and the juice is 3:1, the stirring time is 30min, the temperature during the mixing and stirring process is 24°C, and Mix evenly; S3, dry, dry the mixed material through a fluidized bed, the drying temperature is 30-38°C, and the drying time is 2-3h, so as to improve the quality of the drying environment and improve the ...

Embodiment 3

[0029] The content of each component in the solid watercress is calculated in parts by weight: 80 parts of watercress, 30 parts of fermented watercress, 6 parts of monosodium glutamate, 5 parts of spices, 4 parts of white sugar, and 0.6 parts of anticaking agent.

[0030] A method for preparing solid watercress, the method comprising the following steps: S1, pulverize and grind the fermented Pixian watercress into tiny particles with a pulverizer or a colloid mill, and the particle size of the small particles is 100-200 S2, uniformly mixing the tiny particles obtained in step S1 with the juice in the fermentation process, wherein the mixing ratio of the tiny particles and the juice is 4:1, the stirring time is 30min, the temperature during the mixing and stirring process is 24°C, and Mix evenly; S3, dry, dry the mixed material through a fluidized bed, the drying temperature is 30-38°C, and the drying time is 2-3h, so as to improve the quality of the drying environment and impro...

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Abstract

The invention discloses solid bean paste as well as a preparation method and a use method thereof. The solid bean paste comprises the following components in parts by weight: 80-100 parts of broad-bean, 20-30 parts of broad-bean fermentation extracting solution, 4-6 parts of monosodium glutamate, 2-3 parts of spices, 3-4 parts of white granulated sugar and 0.5-0.8 part of anti-caking agent. The invention aims to solve the problems that in the using process of existing broad-bean, the using range is limited, cooking time and cooking temperature are difficult to master and taste of food materials.

Description

technical field [0001] The present invention relates to a kind of watercress, more specifically, the present invention mainly relates to a kind of solid watercress and its preparation method and using method. Background technique [0002] Pixian Douban has been developed for hundreds of years, no matter the flavor, craftsmanship or state, there is no breakthrough change and development. For consumers in other provinces, many people like the flavor of Douban very much, but the Douban is not ripened or fried in place during use, resulting in diarrhea on the one hand, and the fragrance of Douban is not fully released on the other hand. At the same time, the current Douban is mainly used for pilot dishes (especially Sichuan cuisine) and hot pot cooking, and the use of Douban is relatively limited. Contents of the invention [0003] One of the purposes of the present invention is to solve the above-mentioned shortcomings, provide a solid watercress and its preparation method a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L27/00A23L27/10
CPCA23L27/00A23L27/10
Inventor 杨帆岳鹏杨国华李颖
Owner SICHUAN PROVINCE DANDAN CONDIMENT
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