Fragrance-enhancement type typhalatifoliaL cauloid and mushroom thick broad-bean sauce and preparation method thereof

Abstract

The invention belongs to the technical field of condiments, and particularly relates to a fragrance-enhancement type typhalatifoliaL cauloid and mushroom thick broad-bean sauce and a preparation method thereof. The fragrance-enhancement type typhalatifoliaL cauloid and mushroom thick broad-bean sauce comprises the following raw materials in parts by weight: 40-50 parts of soybeans, 10-20 parts ofbroad beans, 20-30 parts of peanuts, 20-30 parts of salt, 10-20 parts of shiitake mushrooms, 10-20 parts of agrocybe cylindracea, 10-20 parts of typhalatifoliaL cauloid, 5-10 parts of perilla leaves,1-5 parts of Chinese wolfberry fruits, 1-5 parts of Chinese magnoliavine fruits, 1-5 parts of white sesame seeds, 1-5 parts of ginger, 1-5 parts of fennel seeds, 0.1-0.5 part of star anise and 0.1-0.5part of cinnamon. The thick broad-bean sauce prepared by the method is good in mouth feel, the nutrient components do not run off even if the salinity is high, and the fragrance-enhancement type typhalatifoliaL cauloid and mushroom thick broad-bean sauce is deeply loved by consumers.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to an aroma-enhancing type of mushroom bean paste with asparagus shoots and mushrooms and a preparation method thereof. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. At first, common seasoning sauces were 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. But along with the continuous improvement of people's living standards, the requirements for condiments are also improved, not only to have good color, aroma and taste, but also to pay more attention to its nutrition and convenience. [0003] In recent years, many condiment manufacturers have launched different types of miso, such as peanut butter, fruit sauce, hoisin sauce, st...

AI Technical Summary

Problems solved by technology

In the existing mushroom sauce, in order to increase the profit and increase the taste, the manufacturer adds a small amount of mushrooms to the mushroom sauce and adds a large amount of additives, which will cause serious harm to the health of consumers

Doubanjiang is a kind of fermented reddish-brown seasoning brewed by various microorganisms interacting with soybean products to produce complex biochemical reactions. It uses soybeans or broad beans and flour as the main raw materials for production. The habits are different. In the production of bean paste, sesame oil, soybean oil, monosodium glutamate, pepper and other raw materials are prepared, and the varieties of bean paste are increased; the traditional bean paste can no longer meet people's needs.