CN101142987A - Nutritive thick broad-bean sauce formula and making method - Google Patents
Nutritive thick broad-bean sauce formula and making method Download PDFInfo
- Publication number
- CN101142987A CN101142987A CNA2006100688356A CN200610068835A CN101142987A CN 101142987 A CN101142987 A CN 101142987A CN A2006100688356 A CNA2006100688356 A CN A2006100688356A CN 200610068835 A CN200610068835 A CN 200610068835A CN 101142987 A CN101142987 A CN 101142987A
- Authority
- CN
- China
- Prior art keywords
- laiyang
- nutritive
- watermelon
- thick broad
- bean sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a formula of nutritious broad bean paste. The technical proposal adopts fine soybeans, watermelons, and Laiyang hushen as the main materials. The ingredient ratio is that: soybeans take up 10 percent to 45percent, watermelons 35percent to 75percent, Laiyang hushen 10percent to 20% and salt 10percent. Water is added into the fine soybeans and the fine soybeans are heated and smashed. The fresh Laiyang hushen is shattered into a pulpous state and is fermented with the smashed bean paste for three months, and then put into a jar and is added with watermelon juice and salt and then is fermented for twenty days. The formula of the invention adds the Laiyang hushen and watermelon, thus making the made bean paste nutritious, mellow, fragrant and more beneficial to human health.
Description
Technical field
The invention belongs to the field of brewageing of food, relate to a kind of prescription and preparation method of nutritive thick broad-bean sauce specifically.
Background technology
At present, the soy sauce of selling on the market is to be formed by co-fermentation such as soybean, water and salt, and taste is not good enough, and nutrition is dull relatively.
Summary of the invention
The object of the present invention is to provide a kind of nutritious, the prescription of the thick broad-bean sauce of taste delicate fragrance and preparation method.
Realize that technical scheme of the present invention is to adopt high quality soybean, watermelon, Laiyang to join recklessly to primary raw material to make, composition proportion is: soybean 10-45%, 10-20% is joined in watermelon 35-75%, Laiyang recklessly, salt 10%.
Preparation method is: high quality soybean is added water stew in shallow water heat, smash to pieces; Fresh Laiyang joined recklessly being ground into pulpous state and the bean cotyledon smashed to pieces fermentation 3 months, put into altar then, add watermelon juice again, the salt fermentation got final product in 20 days.
Prescription of the present invention added Laiyang join recklessly with watermelon be that the thick broad-bean sauce made is nutritious, taste delicate fragrance, more useful to health.
The specific embodiment
Adopt high quality soybean, watermelon, Laiyang to join recklessly and be primary raw material.If make 100 kilograms of these thick broad-bean sauce, with 30 kilograms of high quality soybeans, add water and stew in shallow water heat, smash to pieces; 10 kilograms of fresh Laiyang are joined recklessly being ground into pulpous state and the bean cotyledon smashed to pieces fermentation 3 months, put into altar then, add 50 kilograms of watermelon juices again, 10 kilograms of fermentations of salt got final product in 20 days.
Claims (3)
1. nutritive thick broad-bean sauce adopts high quality soybean, watermelon, Laiyang to join recklessly to primary raw material and makes.
2. a kind of nutritive thick broad-bean sauce according to claim 1 is characterized in that: the composition proportion of primary raw material is: soybean 10-45%, 10-20% is joined in watermelon 35-75%, Laiyang recklessly, salt 10%.
3. a kind of nutritive thick broad-bean sauce according to claim 1 is characterized in that: its preparation method is stewed in shallow water heat for high quality soybean is added water, smashs to pieces; Fresh Laiyang joined recklessly being ground into pulpous state and the bean cotyledon smashed to pieces fermentation 3 months, put into altar then, add watermelon juice again, the salt fermentation got final product in 20 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100688356A CN101142987A (en) | 2006-09-13 | 2006-09-13 | Nutritive thick broad-bean sauce formula and making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100688356A CN101142987A (en) | 2006-09-13 | 2006-09-13 | Nutritive thick broad-bean sauce formula and making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101142987A true CN101142987A (en) | 2008-03-19 |
Family
ID=39205854
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100688356A Withdrawn CN101142987A (en) | 2006-09-13 | 2006-09-13 | Nutritive thick broad-bean sauce formula and making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101142987A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028182A (en) * | 2010-11-09 | 2011-04-27 | 黄晓强 | Method for preparing tomato soybean sauce |
| CN106906098A (en) * | 2017-03-30 | 2017-06-30 | 于银强 | A kind of thick broad-bean sauce zymotechnique |
-
2006
- 2006-09-13 CN CNA2006100688356A patent/CN101142987A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028182A (en) * | 2010-11-09 | 2011-04-27 | 黄晓强 | Method for preparing tomato soybean sauce |
| CN106906098A (en) * | 2017-03-30 | 2017-06-30 | 于银强 | A kind of thick broad-bean sauce zymotechnique |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104172100B (en) | A kind of functional form fermented laminaria soy sauce and brew method thereof | |
| CN102090614B (en) | Soy sauce without preservative | |
| KR101386879B1 (en) | Method for producing a fermentation food using mixed lactic acid bacteria and a fermentation food | |
| CN104171589A (en) | Sesame-flavor snakehead feed and manufacturing method thereof | |
| CN102258187A (en) | Soybean paste with tea aroma | |
| CN107095273B (en) | Spicy olive pomace composite seasoning sauce and preparation method thereof | |
| CN102250747B (en) | Preparation method of whole-juice aloe and glutinous rice nutrient vinegar powder | |
| CN101358163B (en) | Chinese chestnut vinegar | |
| CN103815383A (en) | Mussel soy sauce and production method thereof | |
| CN103642642A (en) | Preparation method of solid-liquid dual-phase health-care rice wine | |
| CN104789426A (en) | Weight reducing and body strengthening health edible vinegar and preparation method thereof | |
| CN110089651A (en) | A kind of production method of capsicum leaf enzyme beverage | |
| CN101971959A (en) | Composite flavoring and production method thereof | |
| CN106591078A (en) | Preparation method of black rice vinegar | |
| CN104256522A (en) | Three-section fermentation type salty fresh konjak sauce and preparation method thereof | |
| CN101874608A (en) | Walnut soy sauce | |
| CN101142987A (en) | Nutritive thick broad-bean sauce formula and making method | |
| CN101438812A (en) | Carrot sweet thick chilli sauce | |
| CN103710252A (en) | Preparation method of straw mushroom vinegar | |
| KR101547922B1 (en) | Method for producing a sulfur-functional rice prepared using Admiral sulfur and Uses | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN110637880A (en) | Quinoa walnut milk fermented beverage and preparation method thereof | |
| CN104171587A (en) | Snakehead feed capable of improving immunity and preparation method thereof | |
| CN104256509A (en) | Manufacturing method for straw mushroom soybean sauce | |
| CN101348759B (en) | Preparation method of selenium-rich purple sweet potato health wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C04 | Withdrawal of patent application after publication (patent law 2001) | ||
| WW01 | Invention patent application withdrawn after publication |