Watermelon soybean paste and its production method

A production method, the technology of bean paste, applied in food preparation, application, food science, etc., can solve the problems of insufficient nutrients, single raw materials, and harm to human body, and achieve the effect of high nutritional value

Inactive Publication Date: 2005-03-16
刘清华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But its making raw material of present bean paste is single, and taste is similar, and nutritive substance is few, also contains certain chemical additive, and long-term consumption can produce certain harm to human body, and existing bean paste can not satisfy people's needs that taste changes, also can not satisfy. Can't make it multinutrient

Method used

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Examples

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Embodiment Construction

[0009] The watermelon bean paste of the present invention is composed of soybeans, flour, salt, and watermelon pulp, and the ingredients are 8-15 parts by weight of soybeans, 150-300 parts of watermelon, 2-5 parts of salt, and 6-9 parts of flour , the optimum weight portion of each composition is 10 parts of soya bean, 200 parts of watermelon, 3 parts of salt, 7 parts of flour.

[0010] The preparation method of the watermelon bean paste is as follows: starting from the fifth month of the lunar calendar every year, first wash the soybeans with pure water and soak them for 10-14 hours, then cook them in a pressure cooker for 5-10 minutes, take out the cooked soybeans and let them cool to room temperature. Then mix the soybeans and flour evenly in proportion, spread grass shanzi in a cool and airless place, spread a layer of edible paper on the grass shank, spread the mixed soybeans on the paper, and then cover with a layer of edible paper, paper Cover with another layer of gras...

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PUM

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Abstract

The invention discloses a watermelon thick broad-bean sauce and method for its preparation, wherein the constituents include soybean, flour and table salt, the sauce also contains watermelon pulp. The percentage by weight of each constituent are, watermelon 150-300 parts, table salt 2-5 parts, soybean 8-15 parts, and flour 6-9 parts.

Description

technical field [0001] The invention relates to a bean paste and a preparation method thereof, in particular to a bean paste using watermelon as a raw material and a preparation method thereof. Background technique [0002] Bean paste is a common food with a unique taste and is deeply loved by people. But its making raw material of present bean paste is single, and taste is similar, and nutritive substance is few, also contains certain chemical additive, and long-term consumption can produce certain harm to human body, and existing bean paste can not satisfy people's needs that taste changes, also can not satisfy. It cannot be made multi-nutrient. Contents of the invention [0003] In order to solve the above problems, the present invention provides a kind of watermelon bean paste with the advantages of delicate fragrance and delicious taste, rich nutrition and suitable for all ages and its preparation method. [0004] To achieve the above object, the present invention a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L19/00A23L27/40
Inventor 刘清华
Owner 刘清华
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