Milk-fragrance red bean sauce and making method thereof

Abstract

The invention discloses a milk-fragrance red bean sauce and a making method thereof. The milk-fragrance red bean sauce is prepared from, by weight, 8 to 12 parts of red beans, 6 to 8 parts of bovine coloctrum, 3 to 5 parts of butter and 18 to 22 parts of fresh grosvenor momordica fruit extract through decoction, cooling, canning and sealing. The milk-fragrance red bean sauce has the advantages that the red bean contains a great amount of dietary fiber, so the milk-fragrance red bean sauce is capable of moistening the intestines, relaxing the bowel, lowering blood pressure and blood fat, adjusting blood sugar, removing toxic manners, resisting cancers, preventing calculi, building body, reducing fat, moistening skin and maintain beauty, and has rich nutrients and delicious and mellow taste; when the milk-fragrance red bean sauce is smeared on bread or blended with yoghourt, appetite can be whetted and vitamins can be supplemented; the making method is simple; and milk-fragrance red bean sauce is free of any antiseptic, moderately sweet, safe to eat and suitable for people of all ages.

Description

technical field [0001] The invention relates to food, in particular to frankincense red bean paste and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the fast-paced life of society, people live in a state of high-speed operation for a long time, but gradually ignore that health and diet structure are closely related, and people's health is challenged unprecedentedly. Therefore, healthy life is advocated , is an urgent need to ensure people's quality of life and work efficiency. In order to maintain its shelf life and mouthfeel, various food additives and preservatives must be added to the current canned food. Since preservatives are synthetic rather than natural products, they are harmful to the human body and have poor taste and unbalanced nutrition. Contents of the invention [0003] The purpose of the present invention is to provide a kind of frankincense red bean paste that is easy to prepare, nutritio...

AI Technical Summary

Problems solved by technology

In order to maintain the shelf life and taste of the current canned food, various food additives and preservatives must be added. Since preservatives are artificially synthesized rather than natural products, they are harmful to the human body and have poor taste and unbalanced nutrition.