222 results about "Chinese bean" patented technology

The invention discloses red date potato chips. The red date potato chips are characterized by being prepared from the following raw materials in parts by weight: 100 parts of smashed potato, 20 parts of wheat germ powder, 5 parts of xylitol, 5 parts of red date meat paste, 5 parts of red bean paste, 5 parts of pumpkin, 1 part of cushaw flower, 2 parts of eggplant, 2 parts of Chinese broccoli, 0.2 part of lotus leaf powder, 2 parts of boletus edulis, 2 parts of green red pepper, 0.2 part of semen cassiae powder, 2 parts of ginger, 1.0 part of baking soda, 2 parts of salt, 10 parts of white sugar, 0.5 part of monosodium glutamate and a proper amount of water. The red date potato chips are prepared from the wheat germ powder, the red date meat paste, the red bean paste, the pumpkins, the cushaw flowers, the eggplants, the Chinese broccoli, the boletus edulis and the green red peppers, so that the red date potato chips contain rich vitamins, and are anti-oxidative and good to health, and the immune function of a human body can be improved; the lotus leaf powder and the ginger have the effects of invigorating the stomach and reducing blood pressure, so that the potato chips have a health care function; and the formula is in line with the needs of the human body, so that the physical health is maintained when a person enjoys the potato chips, and the potato chips belong to delicious food.

The invention discloses a filling-in-filling mooncake. According to the technical scheme, the filling-in-filling mooncake is characterized by comprising a wrapper, fried crisp and filling, wherein the wrapper comprises water-oiled wrapper; the water-oiled wrapper comprises 995 to 1,005 parts of weak strength flour, 148 to 152 parts of white granulated sugar, 4 to 6 parts of table salt, 399 to 401 parts of ice water, and 249 to 251 parts of cultured butter; the fried crisp comprises 349 to 351 parts of butter, and 698 to 702 parts of weak strength flour; the filling is prepared through the following raw materials: 19 to 21 parts of red bean paste, 9 to 11 parts of elastic core cover, 4 to 6 parts of dried meat floss, and 14 to 16 parts of salted egg yolk. The filling-in-filling mooncake has the advantages of being crispy, rich in filling, and diversified in tastes.

The invention discloses a detoxifying, beautifying, health-maintenance and health-care tea, which is prepared from the following raw materials in parts by weight: 2-3 parts of globeflower, 2-4 parts of rhodiola rosea, 3-5 parts of fresh mint, 1-2 parts of centella asiatica, 7-8 parts of red bean paste, 7-10 parts of red amaranthus deflexus, 4-6 parts of royal jelly powder, 8-10 parts of kelp, 7-9 parts of konjak, 5-7 parts of dried sea shrimp, 6-8 parts of pinenut, 6-8 parts of aloe ointment, 12-13 parts of lichee, 9-11 parts of cucumber, 5-7 parts of pearl powder, 6-8 parts of Yogurt, 8-10 parts of apple vinegar, 8-10 parts of galanga juice, 2-4 parts of sweet potato leaves, 14-16 parts of nutritious additive liquid and appropriate amount of water. The health-care tea disclosed in the invention contains the Chinese herbal medicine materials such as the rhodiola rosea, the fresh mint, so that the effects of tonifying qi, clearing lung, benefiting intelligence, nourishing heat and beautifying face are achieved; in addition, vegetable and fruit materials such as the apple vinegar, the red bean paste, the pearl powder, red amaranthus deflexus which are rich in amino acids and various mineral substances required by a human body are included, so that the effects of reducing blood fat, expelling toxin, beautifying face and protecting health are also achieved. The immunity of the human body can be improved when the health-care tea is drunk for a long period.

The invention discloses a low-sugar snowy moon cake and a manufacturing method thereof. The snowy moon cake comprises cheek and stuffing, wherein a weight ratio of the cheek to the stuffing is 4:6, the cheek is produced by glutinous rice flour, rice flour, wheat starch, water, eggs, milk powder, maltitol, sorbitol, soybean salad oil, peanut oil, Twain and soybean phospholipids; and the stuffing includes red bean paste, jujube paste and hazelnuts. The manufacturing method comprises the following steps of manufacturing the cheek, manufacturing the stuffing, encrusting, stamping and demolding. The low-sugar snowy moon cake has a reasonable formula and a simple manufacturing method, the manufactured snowy moon cake is low in sugar content, delicious, sweet but not sickly, and the surface of the snowy moon cake is white and slightly transparent, the low-sugar snowy moon cake can be stored at normal temperature, and tastes better after being cooled.

The invention relates to a red bean paste grain concentrated pulp non-alcohol drink and a preparation method thereof. The grain concentrated pulp drink is prepared from the following raw materials: red beans, black beans, dry cowpeas, white sugar, maltodextrin, non-dairy creamer, compound stabilizer and water. The preparation method of the grain concentrated pulp comprises: preparing a grain concentrate; preparing an auxiliary concentrate; blending; sterilizing; and finally, obtaining the red bean paste grain concentrated pulp non-alcohol drink which has a strong bean paste flavor, offers a full and smooth mouthfeel, contains rich dietary fibers, and has long-lasting stability.

The invention discloses a red bean paste egg-yolk puff. According to the technical scheme, the red bean paste egg-yolk puff is characterized by comprising wrappers, crusts and stuffing; the wrappers are made of water-oiled crusts, and the water-oiled crusts are made of 995-1005 g of low-gluten flour, 148-152 g of white granulated sugar, 4-6 g of salt, 399-401 g of water and 249-251 g of fermenting butter; the crusts are made of 349-351 g of shortening and 698-702 g of low-gluten flour; the stuffing is made of 400-500 g of red bean paste and 14-16 g of salted egg yolk. The red bean paste egg-yolk puff has the advantages of crispness, rich stuffing and diversified tastes.

The invention discloses a flos sophorae antihypertensive flour and a preparation method thereof, and is characterized in that the flour is prepared from the following raw materials in parts by weight: 500-520 parts of wheat, 10-15 parts of wheat germs, 13-15 parts of flos sophorae, 4-5 parts of rock candy, 40-42 parts of a towel gourd juice, 30-32 parts of millet, 3-4 parts of corn germ oil, 6-8 parts of acorn starch, 13-15 parts of red bean paste, 7-8 parts of red chilli, 4-5 parts of a fermented glutinous rice juice, 20-22 parts of preserved eggs, 2-3 parts of radix salviae miltiorrhizae, 3-4 parts of chrysanthemum, 1-2 parts of radix puerariae, 2-3 parts of corn stigma, 1-2 parts of folium cortex eucommiae, 2-3 parts of arthraxon hispidus, 1-2 parts of strobilus abietis sutchuensis, and 8-10 parts of a nutrition additive. The flour is fine and smooth in mouthfeel and rich in nutrition; because of the addition of flos sophorae, the flour is aromatic in taste, and is continuous in fragrance after being put in mouth; and with collocation of the added radix puerariae, corn stigma and other Chinese herbal medicines, the flour can reach the antihypertensive efficacy, and is suitable for long-term eating for hypertensive patients.

The invention discloses seaweed mooncake and a making method thereof. The seaweed mooncake comprises wrapper and stuffing. The wrapper comprises, by weight, 30-50 parts of corn powder, 10-15 parts of seaweed, 10-13 parts of purple sweet potato powder, 2-4 parts of pineapple juice and 5-8 parts of edible vegetable oil. The stuffing comprises, by weight, 20-25 parts red bean paste, 5-7 parts of wax gourd, 3-5 parts of jujube kernel, 5-7 parts of lily, 4-6 parts of polygonatum odoratum and 5-8 parts of maltose. The seaweed mooncake has the functions of tonifying qi, moistening lung, decreasing internal heat, and preventing calculus, good in diuresis effect and good in bowel relaxing effect. In addition, the making method is simple and easy to implement.

The invention discloses a making method of distinctive glutinous rice cakes. The making method comprises the following operation steps of preparing materials of good-quality selenium-enriched glutinous rice, affine cudweed, rice beans, haws, red jujubes, sesame seeds, honey and vegetable oil; firstly, respectively and thoroughly cleaning the good-quality selenium-enriched glutinous rice and the rice beans, putting the cleaned good-quality selenium-enriched glutinous rice and the cleaned rice beans into clean water for soaking for 8-12 hours, taking out the soaked good-quality selenium-enriched glutinous rice and the soaked rice beans, and filtering the good-quality selenium-enriched glutinous rice and the rice beans so as to obtain dried good-quality selenium-enriched glutinous rice and dried rice beans; cooking the rice beans in a pressure cooker until the cooked rice beans are cracked; putting a little vegetable oil in an iron pan, heating the vegetable oil until the vegetable oil is hot, pouring the cracked rice beans, minced red jujubes and the haws into the pan for stir-frying, chopping the fried rice beans, the fried red jujubes and the fried haws with a truner, and then adding sesame seeds, crystal sugar and honey so as to obtain sweet red bean paste for standby application; thoroughly cleaning the affine cudweed which is picked in advance, draining water, steaming the drained affine cudweed with the good-quality selenium-enriched glutinous rice together in a wooden utensil until the affine cudweed and the good-quality selenium-enriched glutinous rice are completely cooked, and then performing mashing so as to obtain affine cudweed cakes; and when the affine cudweed cakes are hot, taking the affine cudweed cakes and wrapping fillings which are prepared in advance with the affine cudweed cakes, performing cooling and shaping, and performing vacuum packaging. The glutinous rice cakes are unique in flavor, capable of stimulating the appetite and invigorating the spleen, and can also be used as a green food for reducing blood pressure.

The invention belongs to the field of food and particularly relates to a pericarpium citri reticulatae mooncake and a preparation method thereof. The pericarpium citri reticulatae mooncake comprises a mooncake wrapper and stuffing. The mooncake wrapper is prepared from wheat flour, arrowroot starch, waxy highland barley starch, syrup, vegetable fat, sodium bicarbonate and egg white. The stuffing is prepared from pericarpium citri reticulatae powder, red bean paste or red bean particles, syrup and vegetable fat. In the preparation process, the pericarpium citri reticulatae mooncake is easy to form, good in figurability, easy to demould after being baked, low in sugar and calorie, mellow in mouthfeel, delicious, capable of tonifying spleen and helping and promoting digestion and beneficial to health, and mooncake oil leaking and cracking phenomena cannot occur in the storing process.

The invention provides a purple sweet potato red bean sauce and a preparation method thereof. The purple sweet potato red bean sauce is prepared from the following components in parts by weight: 100 parts of purple sweet potato paste, 5-10 parts of red bean paste, 16-24 parts of white granulated sugar, 0.09-0.12 part of citric acid, 0.11-0.14 part of calcium chloride, 0.06-0.12 part of pectin, 0.1-0.4 part of tea polyphenols, 5-8 parts of galactooligosaccharide and 10-15 parts of water. Compared with the prior art, the purple sweet potato red bean sauce disclosed by the invention has the advantages that purple sweet potatoes are used as main raw materials, and red beans are used as auxiliary materials, so that the produced composite sauce not only is rich in the content of nutrients of vitamins, minerals and the like, but also is rich in active components of soluble dietary fibers, anthocyanin and the like, has good effects of resisting oxidation, improving cytotrophy, strengthening constitutions, improving immunity of bodies and preventing diseases, and has good water preserving capability, and good product fluidity. The purple sweet potato red bean sauce is low in saccharose content, rich in fragrance, reasonable in nutrition, prominent in health-care functions and convenient to carry and eat.

The invention relates to a walnut chip, particularly a luscious walnut chip containing sweet bean paste. The walnut chip is composed of a bottom layer, a core layer and a surface layer. The walnut chip is characterized in that the bottom layer and surface layer are respectively prepared by mixing the following raw materials in parts by weight: 40-60 parts of glutinous rice flour and 35-70 parts of mixed sugar powder; the core layer is prepared by mixing the following raw materials in parts by weight: 40-60 parts of glutinous rice flour, 35-70 parts of mixed sugar powder, 4-8 parts of walnut kernel and 5-15 parts of sweet bean paste; the mixed sugar powder is prepared from the following raw materials in parts by weight: 70-75 parts of white granulated sugar, 8-15 parts of maltose, 6-12 parts of edible oil and 10-18 parts of water; and the sweet bean paste is one or composition of more of soybeans, broad beans, peas, mung beans, kidney beans and red beans. The walnut chip adds a fresh blood to the walnut chip family, has the characteristics of excellent color, aroma and taste, favorable mouthfeel and abundant nutrition, and is suitable for wider range of people.

The invention provides flavored sesame source containing rich nutrients and a preparation method thereof. The flavored sesame source is prepared from the following raw materials in parts by weight: 17-22 parts of sesames, 20-24 parts of corn kernels, 9-13 parts of rapeseed oil, 7-9 parts of olive oil, 6-9 parts of soybean oil, 7-10 parts of Chinese prickly ash oil, 5-7 parts of red bean paste, 6-9 parts of glutinous rice flour, 1-2 parts of white granulated sugar, 1-3 parts of table salt, 1-3 parts of ginger slices, 1-3 parts of garlic and 2-4 parts of tea polyphenol. The raw materials can be used for effectively supplementing a plurality of types of nutritional substances to meet the requirements of human bodies; and the preparation method guarantees that beneficial components of the raw materials are not easily lost, can be used for industrially producing and processing, and can be further popularized and applied.

The invention relates to the technical field of food processing, and discloses a radix puerariae-red bean compound sheep soup product and a preparation method thereof. The preparation method comprises the following steps: performing subcritical fluid extraction on radix puerariae to prepare a radix puerariae flavonoid extract; preparing red bean paste of which the water content is 20 to 30 percent; boiling the radix puerariae flavonoid extract, the red bean paste, agar liquid and white granulated sugar together, removing from heat till the mass percentage of a soluble solid is 50 to 65 percent, performing injection molding, cooling and packaging. The radix puerariae-red bean compound sheep soup food has special taste, is fresh and delicious, has a nutritional value and a health-care effect, integrates the functions of nutrition, health care, dietary therapy and the like, and is a nutritional health care food.

The invention discloses piny flower-flavour functional fermented sausage in bladder skin and a preparation method of the piny flower-flavour functional fermented sausage in the bladder skin. The preparation method is characterized by comprising preparation of a fermenting agent, preparation of a mixture of duck, chicken and pork, preparation of a mixture of enzymatically hydrolyzed piny flowers and tomatoes, preparation of enzymatically hydrolyzed red bean paste and preparation of sesame powder, and specifically comprising the following steps: mincing the chicken and duck into meat paste, cutting the streaky pork into pieces, mixing the meat in a certain ratio to obtain raw material meat, and adding the mixture of the enzymatically hydrolyzed piny flowers and tomatoes, enzymatically hydrolyzed the red bean paste, albumen powder, soy protein powder, salt, the fermenting agent, astaxanthin, glucose and wine in the raw material meat, so as to obtain the product through the processes of vacuum-stirring uniform mixing, stuffing, binding, fermenting, roasting, air-drying and vacuum packaging. The product has the advantages of unique flavour, rich nutrition, and antioxidant and immunity regulation functions.

The invention discloses sago dumplings, belonging to the technical field of food and food processing. Sago is the main material of the sago dumplings, red bean paste or the mixture of the bean paste and auxiliary fragrant materials is used as stuff, and the outer wrapping layers of the sago dumplings are made of fragrant bamboo leaf. The sago dumplings are not oily and sticky to the mouth, have fragrant and smooth taste, good elasticity, very good mouthfeel, higher nutritional value and health-care value.

The invention discloses a red bean paste egg yolk cake. Medium-gluten flour, lard, low-gluten flour, red bean paste and salted egg yolk are used as main raw materials, and white sugar, edible salt, water, compound preservatives (sodium dehydroacetate, sorbic acid, citric acid and gluconic acid-delta-lactone), egg yolk liquid and black sesame are added for manufacturing. The surface of the egg yolkcake is golden in color, the skin is crispy and delicious, the filling is delicate and sweet, an egg yolk is sandy and smooth, a quality guarantee period is up to 4 months, there is no obvious difference in color and taste during the quality guarantee period, nutrition is rich, and the quality is stable.

The invention discloses a method for manufacturing red bean paste rice dumplings, aiming at providing loosened rice dumplings which are easy to chew. The technical proposal adopted by the invention includes that the red bean paste is added to sticky rice for manufacturing the rice dumplings and licorice is added and well done at high pressure. The method for manufacturing the red bean paste rice dumplings is as follows: (1) the red bean paste is manufactured; (2) mixture is manufactured; (3) the mixture are wrapped to manufacture the rice dumplings; (4) the rice dumplings are put in a pressure cocker, and water and the licorice are added; and (5) the rice dumplings are well done at high pressure. The red bean paste rice dumplings are soft, sweet, beautiful in color and rich in nutrition with aftertaste.

The present invention discloses a production technology of no-sucrose moon cakes. The production technology consists of two parts, one part is the production technology of no-sucrose moon cake pastry, and the other part is the production technology of no-sucrose moon cake fillings. The production technology of the no-sucrose moon cake pastry includes the following steps: (1) preparing ingredients; (2) placing white cream into a mixing tank; (3) gradually adding rapeseed oil in batches to the white cream, and stirring the mixture uniformly; (4) pouring a preservative into middle of a mixer, and mixing the mixture uniformly; (5) adding maltitol to the mixer, and rapidly stirring the mixture uniformly; (6) adding modified starch, low-gluten flour, and slowly stirring the mixture uniformly; and (7) taking the mixture out of the mixing tank. The production technology of the no-sucrose moon cake fillings, taking xylitol red bean paste filling as an example, includes the following steps: preparing the ingredients, washing red beans, boiling the red beans, grinding, stirring the filling with a spatula, adding oil powder, adding the preservative, and finally taking the filling out of a pot. According to the present invention, sucrose is not added to the moon cake; the moon cake is a low-sugar, low-energy and low-fat new moon cake with high nutritional value; the moon cake has a unique flavor; and the moon cake can meet all requirements of all types of groups.

The invention relates to an eyesight-improving duck neck and a preparation method of the eyesight-improving duck neck. The eyesight-improving duck neck is characterized in that the eyesight-improving duck neck is prepared from the following raw materials in part by weight: 400-420 parts of duck neck, 25-30 parts of pork liver, 10-12 parts of salad dressing, 10-11 parts of rice, 8-9 parts of agaric, 15-20 parts of green plum juice, 8-9 parts of red bean paste, 8-10 parts of dried sweet potato, 3-4 parts of semen cuscutae, 2-3 parts of seed of feather cockscomb, 3-4 parts of mulberry leaf, 2-3 parts of butterflybush flower, 1-2 parts of fructus lycii leaf, 3-4 parts of longan seeds, 0.4-0.5 parts of capsaicine, 8-9 parts of anise, 10-11 parts of pepper and 7-8 parts of cinnamon. In a processing procedure, the duck neck is soaked by capsaicine aqueous solution, and the capsaicine has an anti-bacterial effect, can prolong the effective period of food quality, has an antioxidation effect, and the color change possibility caused by radiation can be reduced; the duck neck is fried and then is marinated and has good mouthfeel, vacuum low-temperature deep frying is adopted, and the damage of high temperature to nutritional ingredients and quality is avoided; and besides, the neck duck is added with pork liver, is rich in vitamin A, and has the eyesight-improving efficacy due to addition of the Chinese medicines.

The invention discloses stomach-invigorating cakes containing cola and red beans. The stomach-invigorating cakes are prepared from the following raw materials in parts by weight: 300-320 parts of glutinous rice flour, 8-10 parts of rice flour, 10-11 parts of a nutritional additive, 20-30 parts of red bean paste, 4-9 parts of watermelon pulp, 3-4 parts of chocolate, 4-5 parts of bean pulp, 7-8 parts of duck foot meat, 2-3 parts of dove essence, 8-10 parts of grape seed powder, 5-8 parts of kochia scoparia, 4-5 parts of cola, 2-3 parts of sago flour, 10-13 parts of apple pomace, 2-2.3 parts of valerian, 1.5-2.3 parts of penthorum chinense pursh, 1.3-2 parts of donkey-hide gelatin, 2.6-2.7 parts of vallisneria spiralis, 0.6-1 part of emblic leafflower fruit and 1.2-2 parts of prepared rhizome of adhesive rehmannia. The stomach-invigorating cakes adopt multiple vegetables and fruits as raw materials, thus having very high nutritive values; the penthorum chinense pursh has the functions of dispelling the effects of alcohol and protecting the liver; the prepared rhizome of adhesive rehmannia has the effects of nourishing yin and supplementing blood as well as replenishing vital essence and tonifying the bone marrow; the emblic leafflower fruit has the effects of removing heat to cool blood and invigorating the stomach to help digestion; therefore, the stomach-invigorating cakes are very suitable for being eaten in summer.

The invention discloses special formula feed for Jingyuan chickens and a preparation method thereof. The feed is prepared from the following raw materials in parts by weight: 20 to 30 parts of sweet corn flour, 10 to 15 parts of expanded soybean meal, 5 to 10 parts of glutinous millet, 3 to 8 parts of oat meal, 1 to 3 parts of pumpkin flowers, 2 to 5 parts of sprout of toona sinensis, 3 to 8 parts of edible amaranth, 1 to 2 parts of carrot leaves, 5 to 8 parts of greasy back shrimp shell powder, 2 to 6 parts of pork liver powder, 5 to 10 parts of lard oil, 3 to 5 parts of locust powder, 2 to 4 parts of red bean paste, 0.5 to 1.5 parts of lychee seeds, 1 to 2 parts of radix aucklandiae, 0.2 to 0.5 part of ambers, 1 to 3 parts of semen strychni, 5 to 8 parts of an appetizer and a proper amount of water. According to the special formula feed for the Jingyuan chickens, all the components are effectively mixed and a formula is scientific and reasonable; the requirements of the Jingyuan chickens at each growth phase can be met and the utilization rate of the feed is high; the special formula feed has good palatability, and the meat quality and the nutritional value of the Jingyuan chickens can also be effectively improved; rapid growth of the Jingyuan chickens is promoted, the morbidity of the Jingyuan chickens can also be reduced and the survival rate of the Jingyuan chickens is improved.

The invention relates to traditional Chinese medicine and sweetened bean paste fillings and a preparation method. The traditional Chinese medicine and sweetened bean paste fillings are made from the following raw materials of traditional Chinese medicine extraction fluid, sweetened red bean paste, Chinese jujubes, apricot kernels, black sesame seeds, jujube kernels, peanuts and erythritol, whereinthe traditional Chinese medicine extraction fluid comprises haws, Chinese yams, papayas, ginkgo seeds, longan aril, lily bulbs, colla corii asini, honeysuckle flowers, Chinese wolfberry fruits, mulberries, lotus seeds, chrysanthemum flowers, dried orange peel, water chestnuts, lotus roots, rose flowers and lycium ruthenicum. The traditional Chinese medicine and sweetened bean paste fillings disclosed by the invention are rich in nutrition; the traditional Chinese medicine extraction fluid which is prepared from cooking various traditional Chinese medicines is added to the fillings, so that the traditional Chinese medicine and sweetened bean paste fillings have high health-care value; the erythritol is used for replacing cane sugar, and the erythritol not only can replace the cane sugar intaste but also meet requirements for healthy diet advocated in nowadays society, so that the traditional Chinese medicine and sweetened bean paste fillings have the characteristics of being low in calorie, low in sugariness, high in tolerance, cool and refreshing in mouth feel and pure in taste; and on one hand, when people enjoy delicious foods, excessively sweet and greasy feel can be avoided,on the other hand, when the traditional Chinese medicine and sweetened bean paste fillings are eaten, whole bodies are nourished, and the effects of being edible and medicinal concurrently and combining foods with medicines can be achieved.

The invention relates to brown sugar red bean paste, and belongs to the technical field of foods. The brown sugar red bean paste is prepared from the following components in parts by weight: 60-80 parts of red bean paste, 10-20 parts of brown sugar, 5-15 parts of Chinese yam flour, 5-15 parts of water chestnut flour and 0.1-0.5 part of edible gum. The preparation method of the brown sugar red bean paste comprises the following steps of uniformly mixing materials in a dry powder mixing machine, pouring the mixed materials into a crushing machine for crushing, screening the crushed materials with a sieve of 220-250 meshes, and performing sterilization and preservation so as to obtain the brown sugar red bean paste. The brown sugar red bean paste disclosed by the invention contains a large quantity of starch, mineral substances and vitamins, has the efficacies of replenishing blood, benefitting qi, resisting cancer, reducing blood sugar and reducing pressure, is rich in nutritive value, and can enhance the immunity of human bodies.

The invention discloses a method for preparing bean paste. The method comprises the step S1 of shelling and soaking screened broad beans; the step S2 of inoculating the broad beans obtained in the step S1 with No.3.042 aspergillus oryzae seed koji, wherein the mass of aspergillus oryzae is 0.1%-0.5% of that of the broad beans; the step S3 of making the koji for the broad beans obtained in the stepS2 to obtain the bean koji; the step S4 of fermenting the bean koji obtained in the step S3 to obtain a bean blank; the step S5 of mixing the bean blank with pepper blank obtained in the step S4 in the proportion of 2-4:6-8 and conducting turning, drying and exposing for more than 3 months to obtain the bean paste. The bean paste is just melt in the mouth, has a delicious taste, and has better color and taste compared with the bean paste made by koji preparation and fermentation through the traditional process.

The invention discloses a preparation method of a ginkgo rice dumpling. The preparation method comprises rice dumpling wrapper burdening and preparation, and rice dumpling stuffing burdening and preparation; the rice dumpling wrapper is prepared from a ginkgo nut juice and glutinous rice flour; the rice dumpling stuffing is prepared through mixing mashed ginkgo nut and a red bean paste; and the green health rice dumpling is prepared through putting the rice dumpling stuffing in the rice dumpling wrapper, and rounding by kneading. The rice dumpling disclosed in the invention has a unique, fresh and natural taste and abundant nutrition, is suitable for old and young people, and has the health efficacies of blood pressure reducing, face nourishing and anti-ageing, immunity enhancing, blood circulation promoting, heat fire clearing and mental tranquility maintaining, spleen invigorating and kidney nourishing, and the like.