CN104473129A - 一种黑豆菌菇酱 - Google Patents

一种黑豆菌菇酱 Download PDF

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Publication number
CN104473129A
CN104473129A CN201410611645.9A CN201410611645A CN104473129A CN 104473129 A CN104473129 A CN 104473129A CN 201410611645 A CN201410611645 A CN 201410611645A CN 104473129 A CN104473129 A CN 104473129A
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China
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parts
sauce
black soybean
soybean
pleurotus ostreatus
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CN201410611645.9A
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English (en)
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曲少春
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Individual
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Individual
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Priority to CN201410611645.9A priority Critical patent/CN104473129A/zh
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

本发明公开了一种黑豆菌菇酱，包括下列重量份数的物质：黑豆85-100份，红豆45-50份，平菇9-14份，芦笋8-13份，生姜1-5份，砂仁5-8份，八角茴香2-6份，大豆油9-13份，花生油5-8份，盐15-20份，花椒8-16份，干辣椒13-18份，小茴香2-6份。本发明的产品由黑豆发酵制造而成，具有丰富的营养，麻辣的口感。

Description

一种黑豆菌菇酱
技术领域
本发明涉及一种黑豆菌菇酱。
背景技术
豆瓣酱是由各种微生物相互作用，产生复杂生化反应，而酿造出来的一种发酵红褐色调味料，豆瓣酱在中国饮食文化中扮演着非常重要的作用。黑豆含丰富的蛋白质、不饱和脂肪酸、磷酯、钙、磷、铁、钾、钠、胡萝卜素、维生素B1、维生素B2、维生素B12、烟酸、叶酸、棉子糖、水苏糖、胆碱、大豆黄酮、皂苷等，使用黑豆制造的豆瓣酱也具有非常丰富的营养，可以给人们带来很大的益处。
另外，很多人喜欢麻辣的口味，麻辣的食物具有很好的开胃效果，使用花椒、干辣椒、山奈、八角、香叶、白豆蔻、小茴香和大豆油熬制的麻辣油辣中带香，可以给人们带来更高的味觉享受。
发明内容
本发明所要解决的技术问题是提供一种美味黑豆瓣酱。
为解决上述技术问题，本发明采用的技术方案是：
一种黑豆菌菇酱，包括下列重量份数的物质：黑豆85-100份，红豆45-50份，平菇9-14份，芦笋8-13份，生姜1-5份，砂仁5-8份，八角茴香2-6份，大豆油9-13份，花生油5-8份，盐15-20份，花椒8-16份，干辣椒13-18份，小茴香2-6份。
本发明的产品由黑豆发酵制造而成，具有丰富的营养，麻辣的口感具有独特的吸引力。本发明产品既可以在人们炒菜的时候当做辅料使用，也可以在人们吃黄瓜等蔬菜时当做蘸料食用。
具体实施方式
实施例1
一种黑豆菌菇酱，包括下列重量份数的物质：黑豆85-100份，红豆45-50份，平菇9-14份，芦笋8-13份，生姜1-5份，砂仁5-8份，八角茴香2-6份，大豆油9-13份，花生油5-8份，盐15-20份，花椒8-16份，干辣椒13-18份，小茴香2-6份。

Claims (1)

1.一种黑豆菌菇酱，包括下列重量份数的物质：黑豆85-100份，红豆45-50份，平菇9-14份，芦笋8-13份，生姜1-5份，砂仁5-8份，八角茴香2-6份，大豆油9-13份，花生油5-8份，盐15-20份，花椒8-16份，干辣椒13-18份，小茴香2-6份。
CN201410611645.9A 2014-11-04 2014-11-04 一种黑豆菌菇酱 Pending CN104473129A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410611645.9A CN104473129A (zh) 2014-11-04 2014-11-04 一种黑豆菌菇酱

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410611645.9A CN104473129A (zh) 2014-11-04 2014-11-04 一种黑豆菌菇酱

Publications (1)

Publication Number Publication Date
CN104473129A true CN104473129A (zh) 2015-04-01

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Family Applications (1)

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CN201410611645.9A Pending CN104473129A (zh) 2014-11-04 2014-11-04 一种黑豆菌菇酱

Country Status (1)

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CN (1) CN104473129A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106261789A (zh) * 2016-08-29 2017-01-04 河南科技大学 一种杂粮黑豆酱及其制备方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103892253A (zh) * 2014-03-06 2014-07-02 郎溪县傅家老屋食品有限公司 一种营养丰富的黑豆香菇酱及其制备方法
CN104012941A (zh) * 2014-06-16 2014-09-03 杨友春 一种麻辣黑豆瓣酱及其制备方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103892253A (zh) * 2014-03-06 2014-07-02 郎溪县傅家老屋食品有限公司 一种营养丰富的黑豆香菇酱及其制备方法
CN104012941A (zh) * 2014-06-16 2014-09-03 杨友春 一种麻辣黑豆瓣酱及其制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106261789A (zh) * 2016-08-29 2017-01-04 河南科技大学 一种杂粮黑豆酱及其制备方法

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