Nutritional apple-pear soybean paste and preparation method

A technology of apple pear and nutrition, which is applied in the field of apple pear nutritional miso and its preparation, can solve the problems of reducing the nutritional value and cultural value of Yanbian miso, not being fully utilized and reflected, and the color is ugly, so as to achieve beautiful color and luster. Rich taste, high blood pressure prevention effect

Inactive Publication Date: 2010-11-10
安风录
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the miso on the market are made by traditional handicrafts. Due to the singleness of traditional handicrafts and ingredients, whether it is color, aroma, seasoning, or the combination of nutritional ingredients, they have not been fully utilized and reflected.
Moreover, the thickness and diversity of ingredients in Yanbian soybean paste generally have problems such as ugly color, excessive salt, strong peculiar smell, and bitter taste, which also reduces the nutritional and cultural value of Yanbian soybean paste.
Yanbian soybean paste has not yet played a major role in the fierce market competition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment one: a kind of apple pear nutritious miso, mixed and stirred by 10kg of apple pear juice, 70kg of soybean paste, 5kg of soybean powder, 5kg of barley flour, 5kg of yam powder, 0.5kg of chitin powder, and 4.5kg of salt, and prepared by fermentation become. Its preparation method: wash 20kg of fresh apple pears, cut them into pieces, put them into a pot, add 1kg of white wine and 30kg of water, start to heat at 100°C with slow fire, boil for 20-30 minutes, remove the apple pear pieces and let them dry naturally After cooling, put it into the pot, start to heat it at 100°C with slow fire, boil for 10-20 minutes, remove the apple and pear pieces and put them in the container to cool naturally, then crush them with a fine sieve, remove the peel and seeds, Grind fruit juice to get apple pear juice; then add soybean powder, barley powder and yam powder, then add chitin powder, salt, stir into pulp sauce, then mix it with the miso sold in the market, and put it into ...

Embodiment 2

[0013] Embodiment two: a kind of apple pear nutritious miso, is mixed and stirred by 20kg of apple pear juice, 60kg of miso, soybean flour, 5kg of barley flour, 5kg of yam powder, 0.5kg of chitin powder, and 4.5kg of salt, and is prepared by fermentation become. Its preparation method: wash 40kg of fresh apple pears, cut them into pieces, put them into a pot, add 2kg of white wine and 60kg of water, start heating at 100°C with slow fire, boil for 20-30 minutes, remove the apple pear pieces and let them cool naturally After cooling, put it back into the pot, start to heat at 100°C with slow fire, boil for 10-20 minutes, remove the apple and pear pieces and put them in a container to cool naturally, then crush them with a fine sieve, remove the peel and seeds, and grind Fruit gravy, that is, apple pear juice; then add fried or dried soybean powder, barley flour and dried yam powder, then add chitin powder, fried salt, stir into meat sauce, and then mix with Mix the miso sold in...

Embodiment 3

[0014] Embodiment three: a kind of apple pear nutritional miso, mixed and stirred by 15kg of apple pear juice, 70kg of soybean paste, 5kg of soybean powder, 3kg of barley flour, 3kg of yam powder, 0.3kg of chitin powder, and 3.7kg of salt, and prepared by fermentation become. Its preparation method is with embodiment two.

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PUM

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Abstract

The invention relates to nutritional apple-pear soybean paste and a preparation method. The paste is prepared by mixing and stirring 10-20% of apple-pear juice, 60-70% of soybean paste, 2-5% of soybean meal, 2-5% of barley meal, 2-5% of yam meal, 0.3-0.5% of chitin meal and 1-5% of fried salt and fermenting the above components in a fermentation vat for 50-60 days. The paste has beautiful main color, strong aroma and mellow taste, not only has better nutritional and health care effects, but also can meet the requirements of people with different tastes.

Description

technical field [0001] The invention relates to the field of food, in particular to an apple-pear nutritious miso and a preparation method thereof. technical background [0002] Miso is the most common, common and favorite health food on the tables of Yanbian residents, especially the Korean people. In particular, Korean soybean paste was included in the second batch of intangible cultural heritage list in Jilin Province. Korean soybean paste has not only achieved branding, but also received national protection and attention as a precious cultural heritage. All of these provide huge business opportunities for the deep development of Yanbian Korean soybean paste products. Thereby more and more people make sauce, making sauce has become some people's main source of income. Most of the soybean paste currently on the market is made by traditional handicrafts. Due to the singleness of traditional handicrafts and ingredients, neither the color, aroma, seasoning nor the combinati...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/30A23L33/10A23L33/105
Inventor 安风录安俊企
Owner 安风录
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