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Soybean and black fungus paste and preparing process thereof

A technique for making craft, fungus sauce

Inactive Publication Date: 2014-09-17
邱阁玄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Purpose of the invention: In order to overcome the deficiencies in the prior art, the present invention provides a soybean fungus sauce and its production process, which solves the problem that the spicy fungus sauce in the prior art cannot be used for patients with high blood pressure, gallstones, and kidney stones. Edible technical issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0028] First, prepare soybean paste for later use. The soybean paste is prepared according to the following method: select the following mass parts of raw materials, respectively: 100 parts of soybeans from Northeast China, 80 parts of flour, 25 parts of salt, 2 parts of ginger, and 10 parts of soft white sugar. Proceed as follows:

[0029] (1) Soak the soybeans in water, remove the second beans, and remove the silt, soak until the head is full, drain, put in a special jar for pickles, add salt and mix well, marinate for 6-8 days, remove and drain;

[0030] (2). Steam the marinated soybeans in a basket for 0.8 to 1.2 hours until they are fully cooked. Take them out and let cool. Wear disposable gloves and crush them. Put the flour and mix well;

[0031] (3) Take the stainless steel plate with a hole at the bottom, and spread the mixed soybeans in the stainless steel plate with a thickness of 1 to 2 cm. Put it in an environment with a normal temperature of 20-35 degrees, keep turning...

Embodiment approach 2

[0040] When preparing soybean paste, the following raw materials are selected by mass parts: 80 parts of soybeans from Northeast China, 70 parts of flour, 22 parts of salt, 1.5 parts of ginger and 8 parts of soft white sugar. The preparation method is the same as the first embodiment.

[0041] When preparing soybean fungus paste, 90 parts of black fungus and 70 parts of soybean paste are selected, and the rest of the materials are added in accordance with the specified range. The preparation method is the same as the first embodiment.

Embodiment approach 3

[0043] When preparing soybean paste, the following raw materials of mass parts are selected, namely: 120 parts of soybeans from Northeast China, 90 parts of flour, 28 parts of salt, 2 parts of ginger and 10 parts of soft white sugar. The preparation method is the same as the first embodiment.

[0044] When preparing soybean fungus paste, 110 parts of black fungus and 90 parts of soybean paste are selected, and the rest of the materials are added in accordance with the specified range. The preparation method is the same as the first embodiment.

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Abstract

The invention provides soybean and black fungus paste which comprises the following raw materials in parts by weight: 70-90 parts of soybean paste, 90-110 parts of water-swollen black fungus, 10-14 parts of rapeseed oil, 2-4 parts of a fragrance material, 8-12 parts of green onion and 8-12 parts of ginger, wherein the fragrance material comprises the following ingredients: fennel, anise, cinnamon and myrcia. By combining the soybean paste and the black fungus, the soybean and black fungus paste is delicious and unique in taste, is a good seasoning suitable for most people to east, and meets the market demand. The spiced fragrance material is used, so that the soybean and black fungus paste is fresh, sweet and spiced in taste, and avoids the mutual conflict of the functions of black fungus and capsaicine, thus being healthy. The soybean and black fungus paste combines the tastes of soybean and black fungus, and the nutritive value and the medicinal value complement each other. The soybean and black fungus paste is simple and scientific in preparation process, green and healthy, and suitable for mass production.

Description

Technical field [0001] The invention belongs to the field of food processing, in particular to a soybean fungus paste and a production process thereof. Background technique [0002] Black fungus is a kind of edible fungus, rich in protein, fat, polysaccharides, calcium, phosphorus, iron and other elements, as well as carotene, vitamin B1, vitamin B2, niacin, etc. It also contains nutrients such as phospholipids and sterols. Fungus is rich in nutrients and is known as the "Crown among the bacteria". It has the effects of invigorating qi, filling hunger, lightening the body and strengthening the mind, stopping bleeding and relieving pain, enriching blood and promoting blood circulation. It is rich in polysaccharide colloids and has a good smoothing effect. Fungus can help the digestive system dissolve indigestible foreign bodies, can effectively prevent iron deficiency anemia, thrombosis, arteriosclerosis and coronary heart disease, and also has anti-cancer effects. Modern nutriti...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/28A23L27/60
CPCA23V2002/00A23L27/60A23L31/00A23L11/50A23V2200/328A23V2200/326A23V2200/3262
Inventor 邱阁玄邱夏曹衍虎
Owner 邱阁玄
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