Green bean paste and preparation method thereof

A technology of doubanjiang and douban, which is applied in the field of food processing, can solve the problems of poor control of dosage, human harm, health impact, etc., and achieve the effect of increasing natural aromatic taste, aroma and taste.

Inactive Publication Date: 2006-09-06
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production process, if the addition of these additives is not well controlled, it will cause harm to the human body.
Even if it is strictly controlled, long-term consumption of such foods will inevitably affect health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. The formula composition of bean paste is expressed in mass ratio as:

[0032] Soybean: Wheat Flour: Well Water: Salt: Eighteen Spices = 38:3:44:14.6:0.4.

[0033] The formula composition of the eighteen spices is expressed in mass ratio, perilla: clove: magnolia flower: pepper: angelica: cinnamon: anise: fennel: dried ginger: galangal: amomum: nutmeg: golden cherry: Kaempfer: Apple: Piper: Woody: Pepper = 8: 7: 7: 8: 6: 5: 5: 5: 2: 2: 3: 3: 2: 2: 2: 2: 1: 1.

[0034] 2. Preparation:

[0035] Start and end time: from March 2002 to November 2002.

[0036] The preparation process of bean paste of the present invention is as follows:

[0037] (1) Prepare eighteen spices

[0038] According to the composition of the given eighteen spices, the Chinese medicine raw materials used are mixed and crushed until passing through a 60-mesh sieve for later use;

[0039] (2) Soak

[0040] Soak the soybeans in cold water until the beans are soft;

[0041] (3) Cooking

[0042] ...

Embodiment 2

[0054] 1. The formula composition of bean paste is expressed in mass ratio as:

[0055] Soybeans: barley flour: well water: salt: eighteen spices = 35:4:50:10.9:0.1

[0056] The composition of the eighteen spices is expressed in mass ratio, perilla: clove: magnolia flower: pepper: angelica: cinnamon: anise: cumin: dried ginger: galangal: amomum: nutmeg: golden cherry: kaempferen : Apple: Piper: Woody: Pepper = 5: 5: 5: 5: 3: 3: 3: 3: 1: 1: 1: 1: 1: 1: 1: 1: 0.3: 0.3.

[0057] 2. Preparation

[0058] Start and end time: from March 2003 to October 30, 2003.

[0059] The preparation method is the same as in Example 1.

Embodiment 3

[0061] 1. The formula composition of bean paste is expressed in mass ratio as:

[0062] Broad beans: wheat bran: well water: salt: eighteen spices = 45:5:31.2:18:0.8

[0063] The composition of the eighteen spices is expressed in mass ratio, perilla: clove: magnolia flower: pepper: angelica: cinnamon: anise: fennel: dried ginger: galangal: amomum: nutmeg: rosa japonica: kaempferia : Apple: Piper: Woody: Pepper = 10: 10: 10: 10: 8: 8: 8: 8: 5: 5: 5: 5: 3: 3: 3: 3: 2: 2.

[0064] 2. Preparation

[0065] Start and end time: from March 2004 to October 29, 2004.

[0066] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention discloses a soybean paste, wherein the ingredients include (by mass ratio) beans : flour : drinking water : drinking water : Eighteen flavoring = 35-45 : 3-5 : 40-50 : 10-18 : 0.1-0.8, the Eighteen flavoring is prepared from the following Chinese medicinal herbs: purple perilla, clove, magnolia flower, wild pepper, dahurian angelica root, Cinnamomum cassia, aniseed, common fennel fruit, dried ginger, galangal rhizome, amomum fruit, mace nutmeg, cherokee rose, Shannai, apple, Piper longum, banksia rose and pepper by the weight ratio of 5.0-10.0 : 5.0-10.0 : 5.0-10.0 : 5.0-10.0 : 3.0-8.0 : 3.0-8.0 : 3.0-8.0 : 3.0-8.0 : 1.0-5.0 : 1.0-5.0 : 10.-5.0 : 1.0-5.

Description

technical field [0001] The invention relates to a preparation method of beans brewed food, in particular to a bean paste and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Bean food, especially bean brewed food, such as bean paste, is a food that is often eaten as a side dish. It is rich in nutrition and has an adjustable taste, so it is deeply loved by people. In the prior art, the bean paste eaten by people generally contains chemically synthesized preservatives, such as: benzoic acid, behenic acid, etc.; in order to prevent the product from becoming rancid and keep it in good color, some artificial pigments are also added. Such as: caramel coloring, etc. In the production process, if the addition of these additives is not well controlled, it will cause harm to the human body. Even if it is strictly controlled, long-term consumption of such foods will inevitably affect health. Therefore, with the improvem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/20A23L1/10A23L1/237A23L1/221A23L27/60A23L7/10A23L11/00A23L27/10A23L27/40
Inventor 鹿瑞麟刘传斌邢志华胡永宏刘慕欣贾庄德
Owner HEBEI AGRICULTURAL UNIV.
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