Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fermented soya bean paste with buckwheat fragrance and preparation method of fermented soya bean paste

A technology of fermented soy sauce and buckwheat, which is applied in the field of food processing and can solve problems such as bad breath in the mouth

Inactive Publication Date: 2017-09-08
镇远县蔡酱坊有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, after eating tempeh, bad breath often occurs in the mouth, which cannot meet the requirements of modern people for more delicacies

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation of embodiment 1 soybean sauce

[0027] Recipe: 200g tempeh, 200g vegetable oil, 10g ginger, 5g garlic, 30g pepper, 6g salt, 2g sugar, 2g prickly pear rice wine, 3g soy sauce, 4g bamboo shoots, 20g kiwi, 10g honeysuckle, 5g buckwheat;

[0028] Preparation:

[0029] (1) Bamboo shoots, kiwi fruit, honeysuckle and buckwheat are dried in the sun, ground into powder and mixed as traditional Chinese medicine mixed powder for subsequent use;

[0030] (2) Put the vegetable oil in the pot, heat it with high heat, add tempeh, ginger, garlic and chili and stir-fry for 7 minutes after the oil is cooked, turn the high heat to simmer, then add salt, sugar, soy sauce and stir-fry for 7 minutes, add Chinese medicine Mix the powder and prickly pear rice wine, mix evenly, put it into a basin, cool to normal temperature, and put it in a can to get the black bean sauce.

Embodiment 2

[0031] The preparation of embodiment 2 fermented soy sauce

[0032] Recipe: 250g tempeh, 250g vegetable oil, 12g ginger, 7g garlic, 40g pepper, 8g salt, 3g sugar, 3g prickly pear rice wine, 4g soy sauce, 5g bamboo shoots, 25g kiwi, 12g honeysuckle, 7g buckwheat;

[0033] Preparation:

[0034] (1) Bamboo shoots, kiwi fruit, honeysuckle and buckwheat are dried in the sun, ground into powder and mixed as traditional Chinese medicine mixed powder for subsequent use;

[0035] (2) Put the vegetable oil in the pot, heat it with high heat, add tempeh, ginger, garlic and chili and stir-fry for 7 minutes after the oil is cooked, turn the high heat to simmer, then add salt, sugar, soy sauce and stir-fry for 7 minutes, add Chinese medicine Mix the powder and prickly pear rice wine, mix evenly, put it into a basin, cool to normal temperature, and put it in a can to get the black bean sauce.

Embodiment 3

[0036] The preparation of embodiment 3 fermented soy sauce

[0037] Recipe: 300g tempeh, 300g vegetable oil, 15g ginger, 8g garlic, 50g pepper, 10g salt, 4g sugar, 4g prickly pear rice wine, 5g soy sauce, 6g bamboo shoots, 30g kiwi, 15g honeysuckle, 8g buckwheat;

[0038] Preparation:

[0039] (1) Bamboo shoots, kiwi fruit, honeysuckle and buckwheat are dried in the sun, ground into powder and mixed as traditional Chinese medicine mixed powder for subsequent use;

[0040] (2) Put the vegetable oil in the pot, heat it with high heat, add tempeh, ginger, garlic and chili and stir-fry for 7 minutes after the oil is cooked, turn the high heat to simmer, then add salt, sugar, soy sauce and stir-fry for 7 minutes, add Chinese medicine Mix the powder and prickly pear rice wine, mix evenly, put it into a basin, cool to normal temperature, and put it in a can to get the black bean sauce.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides fermented soya bean paste with buckwheat fragrance and a preparation method of the fermented soya bean paste. The fermented soya bean paste is prepared through a formula consisting of fermented soya beans, vegetable oil, fresh ginger, garlic, hot peppers, table salt, white sugar, rosa roxburghii tratt fruit rice wine, a soy sauce, bamboo shoots, kiwi fruits, honeysuckle flowers and buckwheat. The prepared fermented soya bean paste is unique in flavor, fresh and delicious in flavor and convenient to carry, also has the buckwheat fragrance, and is suitable for all crowds to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a buckwheat-flavored soybean paste and a preparation method thereof. Background technique [0002] Tempeh is the product of fermented mature seeds of the leguminous plant soybean (Glycine max (L.) Merr.). Fermented soya bean is a unique condiment and home-cooked dish. Fermented soya bean has high nutritional value, its protein content is 39.3%, and its fat content is 8.2%. Soybeans fermented into Douchi are easier for the human body to digest and absorb, and have a good appetizer, lower the atmosphere, and regulate physiological functions, especially the content of vitamin B12 increased from 0.14-0.25mg / 100g to 0.34-0.61mg / 100g. And it has medicinal value, flat in nature and salty in taste. Return lung, stomach warp. Harmonizes the stomach, eliminates restlessness, relieves fishy poison, and removes cold and heat. [0003] However, after eating tempeh, b...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L19/00A23L27/00A23L33/10A61K36/899A61P1/02A23L11/50
CPCA61K36/899A23L19/00A23L27/00A23L33/10A61K36/185A61K36/355A61K36/70A23V2002/00A23L11/50A23V2200/14A23V2200/30A61K2300/00Y02A40/90
Inventor 蔡萍石亚忠田红梅龙邵东曾春艳
Owner 镇远县蔡酱坊有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com