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Green thick broad-bean sauce and preparation method thereof

A technology of doubanjiang and douban, which is applied in the field of food processing, can solve the problems of poor control of the addition amount, human harm, health impact, etc., and achieve the effect of increasing natural aromatic taste.

Inactive Publication Date: 2016-03-16
CHONGQING FULING ZIZHU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production process, if the addition of these additives is not well controlled, it will cause harm to the human body.
Even if it is strictly controlled, long-term consumption of such foods will inevitably affect health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The formula composition of bean paste is expressed in mass ratio as:

[0034] Soybean: Wheat Flour: Well Water: Salt: Eighteen Spices = 38:3:44:14.6:0.4.

[0035] The formula composition of the eighteen spices is expressed in mass ratio, perilla: clove: magnolia flower: pepper: angelica: cinnamon: anise: cumin: dried ginger: galangal: amomum: nutmeg: golden cherry: Kaempfer: Apple: Piper: Woody: Pepper = 8: 7: 7: 8: 6: 5: 5: 5: 2: 2: 3: 3: 2: 2: 2: 2: 1: 1.

[0036] preparation:

[0037] Start and end time: from March 2002 to November 2002. Start and end time: from March 2002 to November 2002.

[0038] The preparation process of bean paste of the present invention is as follows:

[0039] (1) Prepare eighteen spices

[0040] According to the composition of the given eighteen spices, the Chinese medicine raw materials used are mixed and crushed until passing through a 60-mesh sieve for later use;

[0041] (2) Soak

[0042] Soak the soybeans in cold water until the ...

Embodiment 2

[0056] The formula composition of bean paste is expressed in mass ratio as:

[0057] Soybeans: barley flour: well water: salt: eighteen spices = 35:4:50:10.9:0.1

[0058] The composition of the eighteen spices is expressed in mass ratio, perilla: clove: magnolia flower: pepper: angelica: cinnamon: anise: cumin: dried ginger: galangal: amomum: nutmeg: golden cherry: kaempferen : Apple: Piper: Woody: Pepper = 5: 5: 5: 5: 3: 3: 3: 3: 1: 1: 1: 1: 1: 1: 1: 1: 0.3: 0.3.

Embodiment 3

[0060] The formula composition of bean paste is expressed in mass ratio as:

[0061] Broad beans: wheat bran: well water: salt: eighteen spices = 45:5:31.2:18:0.8

[0062]The composition of the eighteen spices is expressed in mass ratio, perilla: clove: magnolia flower: pepper: angelica: cinnamon: anise: fennel: dried ginger: galangal: amomum: nutmeg: rosa japonica: kaempferia : Apple: Piper: Woody: Pepper = 10: 10: 10: 10: 8: 8: 8: 8: 5: 5: 5: 5: 3: 3: 3: 3: 2: 2.

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PUM

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Abstract

The present invention relates to a green thick broad-bean sauce and a preparation method thereof, wherein the components comprise beans, flour, drinking water, edible salt and an eighteen-component spice according to a mass ratio of 35-45:3-5:40-50:10-18:0.1-0.8. The preparation method comprises: preparing an eighteen-component spice, soaking beans, cooking, kneading, fermenting, washing, breaking, and air-drying. The green thick broad-bean sauce of the present invention has characteristics of no chemical preservative, no artificial pigment, bright color, fragrant taste, and unique flavor.

Description

technical field [0001] The invention relates to a preparation method of beans brewed food, in particular to a bean paste and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Bean food, especially bean brewed food, such as bean paste, is a food that is often eaten as a side dish. It is rich in nutrition and has an adjustable taste, so it is deeply loved by people. In the prior art, the bean paste eaten by people generally contains chemically synthesized preservatives, such as: benzoic acid, behenic acid, etc.; in order to prevent the product from becoming rancid and keep it in good color, some artificial pigments are also added. Such as: caramel coloring, etc. In the production process, if the addition of these additives is not well controlled, it will cause harm to the human body. Even if it is strictly controlled, long-term consumption of such foods will inevitably affect health. Therefore, with the improvem...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/30
Inventor 梁永龙张涛
Owner CHONGQING FULING ZIZHU FOOD CO LTD
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