Thick broad-bean sauce capable of clearing heat and promoting appetite and preparation method thereof

A technology of bean paste and bean paste, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food ingredients as odor improvers. It can solve the problems of difficult control of fermentation conditions, difficulty in ensuring nutrition, and bacterial contamination To achieve the effect of no miscellaneous taste, harmonious taste and improved taste

Inactive Publication Date: 2021-06-18
王桂华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The bean paste in the prior art has the following technical problems in the process of preparation: during the fermentation process, the contamination by bacteria is serious; the fermentation conditions are difficult to control; It is difficult to be guaranteed, and frequent consumption can easily lead to fire, gastrointestinal problems, etc.

Method used

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  • Thick broad-bean sauce capable of clearing heat and promoting appetite and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The soy sauce adopted in the present invention comprises the first soy sauce and the second soy sauce:

[0044] The first soy sauce is prepared from the following raw materials in parts by weight:

[0045] 20 parts of honeysuckle, 20 parts of plantain, 20 parts of fragrant leaves, 20 parts of star anise, 30 parts of garlic, 15 parts of pepper, 15 parts of grass fruit, 15 parts of desmodium, 20 parts of fennel, 15 parts of dried pine, 20 parts of wolfberry , 15 parts of perilla, 20 parts of nepeta, 5 parts of licorice and 50000 parts of water;

[0046] The preparation method of the first sauce water is: weigh honeysuckle, plantain, fragrant leaves, star anise, garlic, pepper, grass fruit, desmodium, cumin, dried pine, wolfberry, perilla, nepeta, licorice, and add them to the water , boil the water, boil for 2 hours, filter, discard the filter residue, and leave the filtrate at room temperature for 45 days to obtain the first soy sauce;

[0047] The second soy sauce is ...

Embodiment 2

[0052] The soy sauce adopted in the present invention comprises the first soy sauce and the second soy sauce:

[0053] The first soy sauce is prepared from the following raw materials in parts by weight:

[0054] 30 parts of honeysuckle, 30 parts of plantain, 30 parts of fragrant leaves, 30 parts of star anise, 50 parts of garlic, 25 parts of pepper, 25 parts of grass fruit, 25 parts of desmodium, 30 parts of fennel, 20 parts of dried pine, 30 parts of wolfberry , 25 parts of perilla, 30 parts of nepeta, 8 parts of licorice and 50000 parts of water;

[0055] The preparation method of the first sauce water is: weigh honeysuckle, plantain, fragrant leaves, star anise, garlic, pepper, grass fruit, desmodium, cumin, dried pine, wolfberry, perilla, nepeta, licorice, and add them to the water , boil the water, boil for 3 hours, filter, discard the filter residue, and leave the filtrate at room temperature for 50 days to obtain the first soy sauce;

[0056] The second soy sauce is ...

Embodiment 3

[0061] The soy sauce adopted in the present invention comprises the first soy sauce and the second soy sauce:

[0062] The first soy sauce is prepared from the following raw materials in parts by weight:

[0063] 25 parts of honeysuckle, 25 parts of plantain, 25 parts of fragrant leaves, 25 parts of star anise, 40 parts of garlic, 20 parts of pepper, 20 parts of grass fruit, 20 parts of money grass, 25 parts of cumin, 18 parts of dried pine, 25 parts of wolfberry , 20 parts of perilla, 25 parts of nepeta, 6 parts of licorice and 50000 parts of water;

[0064] The preparation method of the first sauce water is: weigh honeysuckle, plantain, fragrant leaves, star anise, garlic, pepper, grass fruit, desmodium, cumin, dried pine, wolfberry, perilla, nepeta, licorice, and add them to the water , boil the water, boil for 3 hours, filter, discard the filter residue, and let the filtrate stand at room temperature for 49 days to obtain the first soy sauce;

[0065] The second soy sauc...

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Abstract

The invention provides a thick broad-bean sauce capable of clearing heat and promoting appetite, the thick broad-bean sauce is prepared by matching the specially-made fermented glutinous rice and sauce water with basic raw materials and seasonings, on one hand, the sauce water is rich in water-extracted effective components of various medicinal and edible raw materials and has the effects of tonifying spleen and promoting appetite, clearing heat and relieving summer-heat, tonifying brain and eliminating fatigue, and on the other hand, the sauce water also has the effects of removing greasy taste and reducing dryness in the thick broad-bean sauce capable of clearing heat and promoting appetite, and does not bring bad taste to the thick broad-bean sauce while improving the taste of the thick broad-bean sauce. The obtained thick broad-bean sauce capable of clearing heat and promoting appetite not only has a health-care effect, but also is bright in color and luster, fresh, fragrant and mellow in taste and free of foreign flavor.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to heat-clearing and appetizing bean paste and a preparation method thereof. Background technique [0002] Doubanjiang is a condiment, the main ingredients are broad beans, soybeans, etc., and the auxiliary ingredients are chili, sesame oil, salt, etc. Doubanjiang belongs to fermented reddish-brown seasoning. According to the different habits of consumers, raw materials such as sesame oil, soybean oil, monosodium glutamate, and pepper are prepared in the production of bean paste, and the varieties of bean paste are added, which is very popular among people. Doubanjiang not only tastes good, but also has certain benefits for ourselves. Douban tastes sweet and flat, and can dispel water swelling, relieve heat and numbness in the stomach, and dew in the wound. It is a good food therapy product for congested blood, dispelling accumulation of internal cold in the five interna...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50A23L27/60A23L11/30A23L33/105
CPCA23L27/60A23L11/34A23L33/105A23V2002/00A23V2200/32A23V2200/30A23V2200/14A23V2200/15A23V2250/21A23V2250/212
Inventor 王桂华
Owner 王桂华
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