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Pickles made of bean

A technology for side dishes and bean food, applied in food preparation, food science, application and other directions, can solve the problem of not fully reflecting the taste of beans, and achieve the effect of reasonable structure and better taste

Inactive Publication Date: 2007-06-06
崔进章
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] When existing beans are used as products, a kind of sprouts are eaten for making beans germinate, and another kind is eaten for directly cooking the beans and then adding condiments. Nutrients are completely absorbed by humans, and the taste cannot fully reflect the taste of beans when eaten

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. 3.1-3.3 kg of soybeans, 2.1-2.3 kg of pumpkin, 0.8-1.0 kg of wheat flour, 0.5-0.7 kg of peanut kernels, and 0.5-0.7 kg of almonds;

[0018] 2. Cook the soybeans and cut the pumpkin into 3-5mm thick slices;

[0019] 3. After evenly sticking the cooked soybeans with wheat flour, let it ferment naturally and fully, and dry the fermented soybeans;

[0020] 4. When the auxiliary material is almonds, it should be soaked in water for 24 hours to remove the bitterness.

[0021] 5. Stir the flaky pumpkin with an appropriate amount of Chinese prickly ash, aniseed, and salt, and then add fermented soybeans, peanut kernels, and almonds. After stirring evenly, put it in a ceramic container and submerge at room temperature.

[0022] 6. After soaking for 10-15 days, it can be eaten directly with seasoning.

Embodiment 2

[0024] 1. 3.8-4.0 kg soybeans, 2.8-3.0 kg pumpkin, 0.6-0.8 kg wheat flour, 1.8-2.0 kg peanuts, 1.8-2.0 kg almonds;

[0025] 2. Cook the soybeans and cut the pumpkin into 3-5mm thick slices;

[0026] 3. After evenly sticking the cooked soybeans with wheat flour, let it ferment naturally and fully, and dry the fermented soybeans;

[0027] 4. When the auxiliary material is almonds, it should be soaked in water for 24 hours to remove the bitterness.

[0028] 5. Stir the flaky pumpkin with an appropriate amount of Chinese prickly ash, aniseed, and salt, and then add fermented soybeans, peanut kernels, and almonds. After stirring evenly, put it in a ceramic container and submerge at room temperature.

[0029] 6. After soaking for 10-15 days, it can be eaten directly with seasoning.

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PUM

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Abstract

The bean pickles are made with the main material soybean in 30-40 wt% and gourd in 20-30 wt%; supplementary material includes peanut and / or almond in 10-40 wt%; additive wheat flour in 5-10 wt%; and proper amount of seasoning including sesame oil and deeply fried chili. The production process includes mixing the materials and pickling in a pottery container. The bean pickles have good taste, long preserving period and nutrients easy to absorb.

Description

1. Technical field [0001] The invention belongs to the technical field of food, and relates to a side dish with soybeans as the main ingredient, in particular to a side dish made of soybeans. 2. Background technology [0002] When existing beans are used as products, a kind of sprouts are eaten for making beans germinate, and another kind is eaten for directly cooking the beans and then adding condiments. Nutrients are completely absorbed by humans, and the taste cannot fully reflect the mouthfeel of beans when eaten. 3. Contents of the invention [0003] The purpose of the present invention is to provide a bean food side dish; the taste is good, the storage period is long, and the nutrition is easily absorbed. [0004] In order to achieve the above-mentioned purpose, the technical solution adopted by the present invention is: the main material contains soybeans and melons; the auxiliary material contains peanut kernels or almonds or a combination of the two; the additive...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/48A23L1/218A23L1/29A23L11/00A23L19/20A23L33/00A23L35/00
Inventor 崔志远崔芳华崔志华
Owner 崔进章
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