Bean paste essence and preparation method thereof

A technology of watercress and watercress powder, which is applied in food drying, food science, food forming, etc., can solve the problems of increased use of containers and supporting utensils, and rising production costs, and achieves simplification of eating methods, reduction of spiciness, and shape better effect

Pending Publication Date: 2021-03-16
SICHUAN PROVINCE DANDAN CONDIMENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although container filling is convenient to use, supporting tools are required in the process of taking it. For the manufacturer, the increase in the use of containers and supporting tools will directly lead to an increase in production costs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] An embodiment of the present invention is that a kind of watercress essence comprises the following materials: 70 grams of edible salt, 10 grams of white sugar, 40 grams of cornstarch, 100 grams of watercress powder and 10 grams of maltodextrin, 1 gram of flavor and fragrance for food and water 40 grams. Among them, edible salt mainly adjusts the salty taste of Doubanjing, improves the umami taste of Doubanjing, promotes the release of the main taste of Doubanjiang, and at the same time, to a certain extent, antiseptic and sterilizes, adjusts the texture of Douban, and increases the toughness of cornstarch, thereby improving Douban. Lean performance.

[0026] Among them, the edible salt is the edible salt containing anti-caking agent that meets the food standard GB2721-2015 "National Food Safety Standard Edible Salt", because the characteristics of edible salt itself are very easy to absorb moisture, and it is easy to agglomerate in substances with moisture , in the pr...

Embodiment 2

[0039] One embodiment of the present invention is a watercress essence. The difference between this embodiment and the above embodiment is that 250 grams of edible salt, 60 grams of white sugar, 100 grams of cornstarch, 160 grams of watercress powder and 100 grams of maltodextrin, 20 grams of flavors and fragrances for food, and 80 grams of water;

[0040] Another example is 10 grams of edible salt, 1 gram of white granulated sugar, 5 grams of cornstarch, 10 grams of watercress powder, 5 grams of maltodextrin, 1 gram of flavor and fragrance for food and 4 grams of water.

[0041] Another example is 8 grams of edible salt, 2 grams of white granulated sugar, 6 grams of cornstarch, 11 grams of watercress powder, 6 grams of maltodextrin, 1 gram of flavor and fragrance for food and 5 grams of water.

[0042] Another example is 10 grams of edible salt, 2 grams of white granulated sugar, 7 grams of cornstarch, 13 grams of watercress powder, 7 grams of maltodextrin, 1 gram of flavor a...

Embodiment 3

[0045] An embodiment of the present invention is a kind of watercress essence, and the difference between this embodiment and the above embodiment is: 20 grams of monosodium glutamate, 10 grams of edible salt, 6 grams of white sugar, 10 grams of cornstarch, and 16 grams of watercress powder in this embodiment , 10 grams of maltodextrin, 2 grams of food flavors and fragrances, and 8 grams of water. For groups with low-salt dietary needs, the dietary structure requires that the content of edible salt in seasoning products be reduced as much as possible, and the content of edible salt has been satisfied. Add umami taste through monosodium glutamate, and the umami taste mainly comes from the independent addition of doubanjing granules in addition to the sauce aroma. As a common condiment, monosodium glutamate is more suitable for the Pixian Doubanjing granules Provide umami taste, and MSG contains less salt, so as to reduce the salt content as much as possible without affecting the...

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PUM

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Abstract

The invention discloses bean paste essence and a preparation method thereof. The bean paste essence is prepared from the following substances in parts by weight: 7-25 parts of edible salt, 1-6 parts of white granulated sugar, 4-10 parts of corn starch, 10-16 parts of bean paste powder, 1-10 parts of maltodextrin, 0.1-2 parts of food flavors and fragrances and 4-8 parts of water. The bean paste essence is obtained through the procedures of raw material selection, pretreatment, ingredient mixing, granulation and drying. The bean paste essence retains the delicate flavor, sauce flavor, ester flavor and other flavors of the bean paste, reduces the pungency degree of the bean paste, has a better form, is easy to package and carry, has a simpler eating method, and widens the eating scene. The bean paste essence can be used for application scenes of freshness adjustment and color adjustment of soup bases, seasoning and toning of cold vegetable dishes, seasoning and flavoring during vegetablecooking and the like.

Description

technical field [0001] The invention relates to a food technology, in particular to a bean extract and a preparation method thereof. Background technique [0002] Pixian Douban is a semi-solid condiment made by brewing and fermenting peeled broad beans and peppers as the main raw materials. Therefore, it is a common condiment in daily diet. Specifically, Pixian Douban has the product characteristics of spicy and mellow taste, bright red palm oil, crispy petals, sticky velvet, and rich sauce. Therefore, Pixian Douban is the main product. There are many kinds of compound seasonings made by secondary processing of the main raw materials, with different flavors, such as the typical hot pot base, which are favored by consumers. [0003] Existing bean paste products are all based on sauce-like compound condiments, and the main types are based on spicy and spicy tastes, which can meet the needs of most consumers, but most of the existing bean paste is fried at high temperature. E...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50A23L27/00A23L27/10A23L27/20A23P10/20
CPCA23L27/00A23L27/10A23L27/20A23P10/20A23V2002/00A23V2250/1614A23V2250/5118A23V2250/5114A23V2300/10
Inventor 杨国华邓维琴岳平杨帆岳鹏李龙李洁艺李恒
Owner SICHUAN PROVINCE DANDAN CONDIMENT
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