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Formula of soybean paste

A technology of soybean paste and formula, applied in application, food preparation, food science and other directions, can solve the problems of monotonous nutrition and poor taste, and achieve the effect of delicious taste

Inactive Publication Date: 2012-11-28
山国强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Soybean paste currently on the market is fermented from soybeans, water and salt, which has poor taste and relatively monotonous nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0005] If making 10 kilograms of soybean paste. Use 2.6 kg of high-quality soybeans, add water and cook them, mash them, and make them into lumps. Ferment for about 3 months, then put it in an altar, add 0.8 kg of sesame seeds, 5.0 kg of watermelon juice, 1 kg of salt, 0.6 kg of rice wine, and ferment for 30 days.

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PUM

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Abstract

The invention discloses a formula of soybean paste, which has better color, smell and taste than the original soybean paste and belongs to brewing of foods. According to the invention, a technical solution is as follows: high-quality soybean and a watermelon are taken as main raw materials, and the soybean paste comprises the following compositions: 20-35% of soybean, 8-15% of sesame, 10% of salt, 35-50% of watermelon and 6% of yellow wine. The soybean paste, prepared by the invention, is nutritious and fragrant, and is beneficial for body health.

Description

technical field [0001] The invention belongs to the brewing of food. Background technique [0002] Soybean paste currently sold in the market is formed by co-fermentation of soybeans, water and salt, etc., with poor taste and relatively monotonous nutrition. Contents of the invention [0003] The invention can make the soybean paste enhance its advantages and avoid its disadvantages. The technical solution of the invention is to use high-quality soybeans and watermelon as main raw materials, and the components are 20-35% of soybeans, 8-15% of sesame, 10% of salt, 35-50% of watermelon and 6% of rice wine. Soybean paste is more nutritious, has a clear fragrance, and is more beneficial to human health. [0004] Compared with traditional soybean paste, adding sesame seeds can provide vitamin E, B1, and calcium needed by the human body, especially its "linseed oleic acid" component, which can remove cholesterol attached to the blood vessel wall; adding rice wine can remove F...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/20A23L27/60A23L11/00
Inventor 山国强
Owner 山国强
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