Beef soybean chilli paste containing traditional Chinese medicine components

A technology of traditional Chinese medicine components and soybean paste, which is applied in the directions of medical preparations, drug combinations, antipyretics, etc. containing active ingredients, can solve the problems of low nutrient content and inability to meet the consumer demand for food quality, and achieves delicious, high-quality food. Unique flavor, good edible effect

Inactive Publication Date: 2013-11-20
XUZHOU HUAHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Doubanjiang is a fermented red-brown seasoning brewed by the interaction of various microorganisms to produce complex biochemical reactions. It uses soybeans as the main raw material. At the same time, 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, thereby increasing the variety of bean paste. The bean paste is delicious, unique in flavor, and fine in texture. The nutrient elements contained in the sauce are less, which cannot meet people's demand for food quality and increasing consumption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1: A beef and soybean chili sauce containing traditional Chinese medicine ingredients, the soybean sauce contains dried beef, sauce components and traditional Chinese medicine components, and the proportion of the traditional Chinese medicine components and parts by weight is: 1.5 parts of Angelica sinensis, 1.0 parts of Rehmannia glutinosa, 1.5 parts of raw ground, 1.5 parts of peach kernel, 1.2 parts of almond, 1.0 part of licorice, 1.3 parts of skullcap; 15 parts of beef, 30 parts of soybean paste, 7 parts of minced pepper, 4 parts of soybean oil, 0.5 parts of edible salt, 0.3 parts of chicken essence, star anise 0.1 part of white vinegar, 0.8 part of white vinegar, 1.2 part of cooking wine, 0.2 part of ginger and 5 parts of purified water. The sauce is prepared by mixing and stirring under normal temperature conditions.

Embodiment 2

[0013] Example 2: A beef and soybean chili sauce containing traditional Chinese medicine ingredients, the soybean sauce contains dried beef, sauce components and traditional Chinese medicine components, and the proportion of the traditional Chinese medicine components and parts by weight is: 1.5 parts of Angelica sinensis, 1.0 parts of Rehmannia glutinosa, 1.5 parts of raw ground, 1.5 parts of peach kernel, 1.2 parts of almond, 1.0 part of licorice, 1.3 parts of skullcap; 20 parts of beef, 35 parts of soybean paste, 8 parts of minced pepper, 7 parts of soybean oil, 1.5 parts of edible salt, 0.6 part of chicken essence, star anise 0.3 parts, 1 part of white vinegar, 1.5 parts of cooking wine, 0.4 parts of ginger and 10 parts of purified water. The sauce is prepared by mixing and stirring under normal temperature conditions.

Embodiment 3

[0014] Example 3: A beef and soybean chili sauce containing traditional Chinese medicine ingredients, the soybean sauce contains dried beef, sauce components and traditional Chinese medicine components, and the proportion of the traditional Chinese medicine components and parts by weight is: 1.5 parts of Angelica sinensis, 1.0 parts of Rehmannia glutinosa, 1.5 parts of raw ground, 1.5 parts of peach kernel, 1.2 parts of almond, 1.0 part of licorice, 1.3 parts of skullcap; 18 parts of beef, 33 parts of soybean paste, 7.5 parts of minced pepper, 5.5 parts of soybean oil, 1.8 parts of edible salt, 0.4 part of chicken essence, star anise 0.25 parts of white vinegar, 0.9 parts of white vinegar, 1.4 parts of cooking wine, 0.25 parts of ginger and 7 parts of purified water. The sauce is prepared by mixing and stirring under normal temperature conditions.

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PUM

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Abstract

The invention discloses beef soybean paste containing traditional Chinese medicine components. The soybean paste is prepared by mixing and stirring paste components, traditional Chinese medicine components and beef components through adjustment at normal temperature. The soybean paste has the advantages that no chemical additives or pigments are added to the components of the beef soybean chilli paste, and the beef soybean chilli paste is naturally fermented, so that the beef soybean chilli paste is pure natural green food and is safe and healthy; and meanwhile, with the traditional Chinese medicine components, the paste has the functions of relaxing bowels, diminishing inflammation, reducing the blood pressure and conditioning sub-health statuses in the lives of people, is rich in nutrients and has good eating effects.

Description

technical field [0001] The invention relates to the field of formulations of edible sauces, in particular to a beef and soybean chili sauce containing traditional Chinese medicine components. Background technique [0002] Doubanjiang is a fermented red-brown seasoning brewed by the interaction of various microorganisms to produce complex biochemical reactions. It uses soybeans as the main raw material for production. Sesame oil, soybean oil, monosodium glutamate, chili and other raw materials have been prepared to increase the variety of bean paste. The bean paste is delicious, unique in flavor and fine in texture. quality and increasing consumer demand. Contents of the invention [0003] In view of the above-mentioned problems, the invention provides a beef and soybean chili sauce with delicious taste and high nutritional value containing traditional Chinese medicine components. [0004] In order to achieve the above object, the technical scheme adopted in the present ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/24A61K36/804A61P1/10A61P29/00A61P9/12A23L33/00A23L27/60
Inventor 邓克伦
Owner XUZHOU HUAHONG FOOD
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