Sweet-scented osmanthus air-dried vegetable lean meat paste and preparation method thereof

Abstract

The invention discloses sweet-scented osmanthus air-dried vegetable lean meat paste. The sweet-scented osmanthus air-dried vegetable lean meat paste is prepared from the following raw materials in parts by weight: 50-70 parts of lean meat, 60-80 parts of thick broad-bean sauce, 30-50 parts of carobs, 6-8 parts of apple freeze-dried powder, 9-10 parts of hazelnut kernels, 8-10 parts of cleomes, 8-10 parts of lotus seed juice, a proper amount of vegetable oil, 6-9 parts of fistular onion juice, 5-7 parts of white sugar, 6-7 parts of orange powder, 10-12 parts of table salt, 6-8 parts of dried chili powder, 9-11 parts of spices, 1-2 parts of sweet-scented osmanthus, 3-4 parts of cortex moutan, 2-3 parts of pericarp of commom banana, 1-2 parts of all-grass of greyish-green corydalis, 3-5 parts of mango seeds and 8-10 parts of a nutritional supplement. The sweet-scented osmanthus air-dried vegetable lean meat paste contains a plurality of health components; the carobs and the cleomes are added to be prepared into air-dried vegetables; the sweet-scented osmanthus air-dried vegetable lean meat paste has a unique taste and has the effects of warming spleen and stomach, and relaxing bowel; and meanwhile, the sweet-scented osmanthus air-dried vegetable lean meat paste is prepared form a plurality of Chinese herbal medicines including the sweet-scented osmanthus, the cortex moutan and the like, and has the effects of maintaining beauty, keeping young, relieving throats, clearing away heat and cooling blood.

Description

Technical field [0001] The invention mainly relates to the field of food processing, in particular to an osmanthus dried vegetable lean meat sauce and a preparation method thereof. Background technique [0002] Sauce is a condiment made from beans, wheat flour, fruits, meat, fish and shrimp as the main raw materials. It originated in China and has a long history. At present, the common seasoning sauces commonly used by the Chinese are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material. Although the original bean sauce has a positive taste, it has a single flavor and cannot satisfy people’s taste. Diversified needs. Summary of the invention [0003] The purpose of the present invention is to make up for the defects of the prior art and provide an osmanthus dried vegetable lean meat sauce and a preparation method thereof. [0004] The present invention is realized through the following tec...

AI Technical Summary

Problems solved by technology

Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material. diverse needs