CN112956648A - Vacuum drying bean paste powder - Google Patents
Vacuum drying bean paste powder Download PDFInfo
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- CN112956648A CN112956648A CN202110262363.2A CN202110262363A CN112956648A CN 112956648 A CN112956648 A CN 112956648A CN 202110262363 A CN202110262363 A CN 202110262363A CN 112956648 A CN112956648 A CN 112956648A
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- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
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Classifications
-
- 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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides vacuum-dried thick broad-bean sauce powder, and relates to the technical field of food processing. The vacuum-dried thick broad-bean sauce powder comprises the following raw materials in percentage by weight: 48-52% of thick broad-bean sauce, 4.4-7.5% of acid hydrolysis vegetable protein seasoning liquid, 12-16% of maltodextrin, 1-5% of refined salt, 0.4-0.8% of monosodium glutamate, 3.3-5.1% of sesame, 1.2-2.3% of dried orange peel, 1.4-2.5% of hawthorn, 3.3-5.2% of Chinese medicinal powder and 19-34% of soft water. The bean paste powder is prepared by adding various auxiliary materials into the bean paste and then drying the bean paste powder by using a vacuum drying oven under the process conditions of low temperature, high vacuum degree and inert gas filling, so that the common form of the bean paste is changed, the variety of the bean paste product is enriched, medicinal and edible traditional Chinese medicinal materials such as dried orange peel, hawthorn, Chinese yam, coix seed, Chinese mosla herb, poria cocos, white hyacinth bean, honeysuckle, houttuynia cordata, purslane, dandelion, coix seed and the like are added into the bean paste, the effects of dispelling cold and eliminating dampness and clearing heat and removing toxicity can be achieved, and the bean paste powder is worthy of popularization.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to vacuum-dried thick broad-bean sauce powder.
Background
The bean paste is a seasoning, the main materials comprise broad beans, soybeans and the like, the auxiliary materials comprise hot peppers, sesame oil, salt and the like, the bean paste belongs to a fermented red brown seasoning, the raw materials such as the sesame oil, the soybean oil, the monosodium glutamate and the hot peppers are prepared in the production of the bean paste according to different habits of consumers, the variety of the bean paste is increased, the bean paste is deeply favored by people, the bean paste is named after Pi county, the bean paste in Pi county is one of top seasonings in China, the material and the process are unique, the product is different from people, the fragrance is mellow but no spice is added, the color is oily, the standards of good color, fragrance and taste are achieved by fine processing technology and the excellent quality of the raw materials, and the bean paste in Pi county has the characteristics of heavy spicy, fresh red oil, large pepper blocks and fragrant and sweet aftertaste, and is a good seasoning commonly used in Sichuan flavor recipes.
The Pi county bean paste has an inexorable reason since birth day with common people in Sichuan province and all people who like Sichuan pickles, and from the aspect of nutrition, the Pi county bean paste contains abundant proteins, fat, carbohydrates, vitamin c and capsaicin, can stimulate appetite after being eaten for a long time, and plays a role in dispelling cold and eliminating dampness, but the effect of dispelling cold and eliminating dampness of the bean paste per se is not obvious enough, and the effect is single, and a better health care and health preservation effect cannot be achieved, and common bean paste exists in a paste form, and is single in kind and lack of deep processing products.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides vacuum-dried thick broad-bean sauce powder, and solves the problems of common health-care and health-preserving effects and single type of thick broad-bean sauce.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: the vacuum-dried thick broad-bean sauce powder comprises the following raw materials in percentage by weight: 48-52% of thick broad-bean sauce, 4.4-7.5% of acid hydrolysis vegetable protein seasoning liquid, 12-16% of maltodextrin, 1-5% of refined salt, 0.4-0.8% of monosodium glutamate, 3.3-5.1% of sesame, 1.2-2.3% of dried orange peel, 1.4-2.5% of hawthorn, 3.3-5.2% of Chinese medicinal powder and 19-34% of soft water.
Preferably, the bean paste is Pi county bean paste.
Preferably, the traditional Chinese medicine powder is prepared from the following raw materials in percentage by weight: 2-4% of Chinese yam, 3-5% of pearl barley, 1.5-2.5% of elsholtzia, 1.2-2.2% of poria cocos, 3-4% of white hyacinth bean, 2.4-3.2% of honeysuckle, 1.2-2.2% of houttuynia cordata, 1.6-2.4% of purslane and 1.3-2.1% of dandelion.
Preferably, the preparation method of the soybean paste powder comprises the following steps:
s1, preparing traditional Chinese medicine powder
a. Firstly, cleaning Chinese yam, pearl barley, elsholtzia, poria cocos, white hyacinth bean, honeysuckle, houttuynia cordata, purslane and dandelion and draining;
b. then, the Chinese yam, the pearl barley, the elsholtzia, the poria cocos, the white hyacinth beans, the honeysuckle, the houttuynia cordata, the purslane and the dandelion are placed into a food steamer in a classified mode, the Chinese yam, the coix seeds, the elsholtzia, the poria cocos, the white hyacinth beans, the honeysuckle, the houttuynia cordata, the purslane and the dandelion are steamed for 10-15 min with strong fire after being boiled, and;
c. cutting and crushing steamed Chinese yam, pearl barley, elsholtzia, poria cocos, white hyacinth beans, honeysuckle, houttuynia cordata, purslane and dandelion by using a crusher, further grinding and crushing by using a grinder, and uniformly stirring for 20-30 min in a stirrer to obtain traditional Chinese medicine powder;
s2, preparing auxiliary materials
Grinding and crushing sesame, dried orange peel and hawthorn by using a grinder, and then filtering by using a 80-100-mesh screen to obtain sesame powder, dried orange peel powder and hawthorn powder;
s3, mixing materials
Putting the soft water and acid hydrolyzed vegetable protein seasoning liquid into a stirring kettle, stirring while sequentially adding the thick broad-bean sauce, maltodextrin, refined salt, monosodium glutamate, sesame powder, tangerine peel powder, hawthorn powder and Chinese medicinal powder, continuously stirring for 30-40 min, slowly raising the temperature of the stirring kettle to 60 ℃, and continuously stirring for 10-15 min to obtain a liquid to be dried;
s4, drying treatment
Placing the liquid to be dried into a tray in a vacuum drying oven, vacuumizing the vacuum drying oven to ensure that the vacuum degree reaches-0.084 to-0.081 MPa, filling argon to keep the vacuum degree stable, raising the temperature to 55 to 60 ℃, keeping the temperature for 5 to 6 hours, adjusting the vacuum degree to-0.090 to-0.087 MPa, reducing the temperature to 48 to 52 ℃, and keeping the temperature for 3 to 4 hours to obtain a semi-finished product with the water content of less than 5 percent;
s5, crushing treatment
And (3) crushing the dried semi-finished product in a crusher, further grinding and crushing the crushed semi-finished product by using a grinder, and filtering the crushed semi-finished product by using a 40-60-mesh screen to obtain the vacuum-dried bean paste powder.
(III) advantageous effects
The invention provides vacuum-dried thick broad-bean sauce powder. The method has the following beneficial effects:
1. according to the invention, various auxiliary materials are added into the broad bean paste, and then the vacuum drying oven is used for drying treatment under the process conditions of low temperature, high vacuum degree and inert gas filling, so that the broad bean paste powder is prepared, the common form of the broad bean paste is changed, the variety of the broad bean paste product is enriched, the broad bean paste product is easy to take and use, and the vacuum drying treatment mode not only reduces the damage of heat-sensitive substances, but also avoids the oxidation of fat and the browning of pigment, so that the color and the taste of the product are obviously improved, and the flavor substances in the raw materials are effectively retained.
2. According to the invention, the traditional Chinese medicinal materials with homology of medicine and food, such as the dried orange peel, the hawthorn, the Chinese yam, the coix seed, the elsholtzia, the poria cocos, the white hyacinth bean and the like, are added into the broad bean paste, so that the cold dispelling and dampness eliminating effects of the broad bean paste can be enhanced, and the added traditional Chinese medicinal materials with homology of medicine and food, such as the honeysuckle, the houttuynia cordata, the purslane, the dandelion, the coix seed and the like, can play a role in clearing away heat and toxic materials, so that a better health care effect is achieved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides vacuum-dried thick broad-bean sauce powder which comprises the following raw materials in percentage by weight: 50% of broad bean paste, 5.5% of acid hydrolyzed vegetable protein seasoning liquid, 14% of maltodextrin, 2% of refined salt, 0.5% of monosodium glutamate, 4.1% of sesame, 1.6% of dried orange peel, 2.2% of hawthorn, 4.1% of Chinese medicinal powder and 25% of soft water, wherein the sesame, the dried orange peel, the hawthorn and the acid hydrolyzed vegetable protein seasoning liquid are added into the broad bean paste, so that the taste of the broad bean paste can be adjusted to be richer.
The bean paste is Pi county bean paste.
The traditional Chinese medicine powder is prepared from the following raw materials in percentage by weight: 2.5% of Chinese yam, 3.2% of coix seed, 2.1% of elsholtzia, 1.8% of tuckahoe, 3.3% of white hyacinth bean, 2.6% of honeysuckle, 1.4% of houttuynia cordata, 1.9% of purslane, 1.5% of dandelion, and the like, wherein the Chinese yam, coix seed, elsholtzia, tuckahoe, white hyacinth bean and other medicinal and edible Chinese medicinal materials have the effects of dispelling cold and eliminating dampness, and the Chinese medicinal materials are cooked and ground into powder to be added into the broad bean paste, so that the effects of dispelling cold and eliminating dampness of the broad bean paste are more remarkable, meanwhile, the added dried orange peel and hawthorn leaves can play the effects of dispelling cold and eliminating dampness, and the added honeysuckle, houttuynia cordata, purslane, dandelion, coix seed and other medicinal and edible Chinese medicinal materials can play the roles of clearing heat.
The preparation method of the thick broad-bean sauce powder comprises the following steps:
s1, preparing traditional Chinese medicine powder
a. Firstly, cleaning Chinese yam, pearl barley, elsholtzia, poria cocos, white hyacinth bean, honeysuckle, houttuynia cordata, purslane and dandelion and draining;
b. then, the Chinese yam, the pearl barley, the elsholtzia, the poria cocos, the white hyacinth beans, the honeysuckle, the houttuynia cordata, the purslane and the dandelion are placed into a food steamer in a classifying mode, after being boiled, the Chinese yam, the pearl barley, the herba elsholtziae, the purslane and the dandelion are steamed for 10min with strong fire, and then the Chinese yam, the pearl barley, the herba elshol;
c. cutting and pulverizing steamed rhizoma Dioscoreae, Coicis semen, herba Moslae, Poria, semen lablab album, flos Lonicerae, herba Houttuyniae, herba Portulacae and herba Taraxaci with pulverizer, further grinding and pulverizing with grinder, and stirring in stirrer for 25min to obtain Chinese medicinal powder;
s2, preparing auxiliary materials
Grinding and crushing sesame, dried orange peel and hawthorn by using a grinder, and then filtering by using a 80-mesh screen to obtain sesame powder, dried orange peel powder and hawthorn powder;
s3, mixing materials
Adding soft water and acid hydrolyzed vegetable protein flavoring liquid into a stirring kettle, sequentially adding bean paste, maltodextrin, refined salt, monosodium glutamate, semen Sesami powder, pericarpium Citri Tangerinae powder, fructus crataegi powder and Chinese medicinal powder while stirring, slowly heating the stirring kettle to 60 deg.C, and continuously stirring for 10min to obtain liquid to be dried;
s4, drying treatment
Placing the liquid to be dried into a vacuum drying oven, vacuumizing the vacuum drying oven to ensure that the vacuum degree reaches-0.084 to-0.081 MPa, filling argon to keep the vacuum degree stable, raising the temperature to 55 to 60 ℃, keeping the temperature for 5 hours, adjusting the vacuum degree to-0.090 to-0.087 MPa, reducing the temperature to 48 to 52 ℃, and continuing to keep the temperature for 3 hours to obtain a semi-finished product with the water content of less than 5 percent, wherein the argon filling is used for reducing the oxygen content in the vacuum drying oven, because the argon is inert gas and cannot react with other substances, and the oxygen is easy to cause oxidation of fat and browning of pigments, so that the color and taste of the product are influenced;
s5, crushing treatment
The semi-finished product after drying treatment is put into a crusher to be crushed, then is further crushed by a grinder, and is filtered by a 40-mesh screen, so that vacuum drying thick broad-bean sauce powder can be obtained.
Example two:
the embodiment of the invention provides vacuum-dried thick broad-bean sauce powder which comprises the following raw materials in percentage by weight: the soybean paste is prepared by adding 52% of soybean paste, 6.5% of acid hydrolyzed vegetable protein seasoning liquid, 15% of maltodextrin, 4% of refined salt, 0.6% of monosodium glutamate, 4.8% of sesame, 2.2% of dried orange peel, 2.1% of hawthorn, 5.1% of Chinese medicinal powder and 32% of soft water into the soybean paste, and the sesame, the dried orange peel, the hawthorn and the acid hydrolyzed vegetable protein seasoning liquid are added into the soybean paste, so that the taste of the soybean paste can be adjusted to be richer.
The bean paste is Pi county bean paste.
The traditional Chinese medicine powder is prepared from the following raw materials in percentage by weight: 3.5% of Chinese yam, 4% of coix seed, 2.2% of elsholtzia, 2.2% of tuckahoe, 4% of white hyacinth bean, 3.1% of honeysuckle, 1.9% of houttuynia cordata, 2.2% of purslane, 1.6% of dandelion, and the Chinese yam, coix seed, elsholtzia, tuckahoe, white hyacinth bean and other medicinal and edible traditional Chinese medicinal materials have the effects of dispelling cold and eliminating dampness.
The preparation method of the thick broad-bean sauce powder comprises the following steps:
s1, preparing traditional Chinese medicine powder
a. Firstly, cleaning Chinese yam, pearl barley, elsholtzia, poria cocos, white hyacinth bean, honeysuckle, houttuynia cordata, purslane and dandelion and draining;
b. then, the Chinese yam, the pearl barley, the elsholtzia, the poria cocos, the white hyacinth beans, the honeysuckle, the houttuynia cordata, the purslane and the dandelion are placed into a food steamer in a classifying mode, after being boiled, the Chinese yam, the pearl barley, the herba elsholtziae, the purslane and the dandelion are steamed for 15min with strong fire, and then the Chinese yam, the coix seed, the elsholtz;
c. cutting and pulverizing steamed rhizoma Dioscoreae, Coicis semen, herba Moslae, Poria, semen lablab album, flos Lonicerae, herba Houttuyniae, herba Portulacae and herba Taraxaci with pulverizer, further grinding and pulverizing with grinder, and stirring in stirrer for 20min to obtain Chinese medicinal powder;
s2, preparing auxiliary materials
Grinding and crushing sesame, dried orange peel and hawthorn by using a grinder, and then filtering by using a 100-mesh screen to obtain sesame powder, dried orange peel powder and hawthorn powder;
s3, mixing materials
Adding soft water and acid hydrolyzed vegetable protein flavoring liquid into a stirring kettle, sequentially adding bean paste, maltodextrin, refined salt, monosodium glutamate, semen Sesami powder, pericarpium Citri Tangerinae powder, fructus crataegi powder and Chinese medicinal powder while stirring, slowly heating the stirring kettle to 60 deg.C, and continuously stirring for 15min to obtain liquid to be dried;
s4, drying treatment
Placing the liquid to be dried into a vacuum drying oven, vacuumizing the vacuum drying oven to ensure that the vacuum degree reaches-0.084 to-0.081 MPa, filling argon to keep the vacuum degree stable, raising the temperature to 55 to 60 ℃, keeping the temperature for 6 hours, adjusting the vacuum degree to-0.090 to-0.087 MPa, reducing the temperature to 48 to 52 ℃, and continuing to keep the temperature for 4 hours to obtain a semi-finished product with the water content of less than 5 percent, wherein the filling of the argon is used for reducing the oxygen content in the vacuum drying oven, because the argon is inert gas and cannot react with other substances, and the oxygen is easy to cause oxidation of fat and browning of pigments, so that the color and taste of the product are influenced;
s5, crushing treatment
The semi-finished product after drying treatment is put into a crusher to be crushed, then is further crushed by a grinder, and is filtered by a 60-mesh screen, so that vacuum drying thick broad-bean sauce powder can be obtained.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (4)
1. Vacuum drying thick broad-bean sauce powder which is characterized in that: comprises the following raw materials in percentage by weight: 48-52% of thick broad-bean sauce, 4.4-7.5% of acid hydrolysis vegetable protein seasoning liquid, 12-16% of maltodextrin, 1-5% of refined salt, 0.4-0.8% of monosodium glutamate, 3.3-5.1% of sesame, 1.2-2.3% of dried orange peel, 1.4-2.5% of hawthorn, 3.3-5.2% of Chinese medicinal powder and 19-34% of soft water.
2. The vacuum-dried soybean paste powder according to claim 1, characterized in that: the bean paste is Pi county bean paste.
3. The vacuum-dried soybean paste powder according to claim 1, characterized in that: the traditional Chinese medicine powder is prepared from the following raw materials in percentage by weight: 2-4% of Chinese yam, 3-5% of pearl barley, 1.5-2.5% of elsholtzia, 1.2-2.2% of poria cocos, 3-4% of white hyacinth bean, 2.4-3.2% of honeysuckle, 1.2-2.2% of houttuynia cordata, 1.6-2.4% of purslane and 1.3-2.1% of dandelion.
4. Vacuum-dried soybean paste powder according to claims 1-3, characterized in that: the preparation method of the thick broad-bean sauce powder comprises the following steps:
s1, preparing traditional Chinese medicine powder
a. Firstly, cleaning Chinese yam, pearl barley, elsholtzia, poria cocos, white hyacinth bean, honeysuckle, houttuynia cordata, purslane and dandelion and draining;
b. then, the Chinese yam, the pearl barley, the elsholtzia, the poria cocos, the white hyacinth beans, the honeysuckle, the houttuynia cordata, the purslane and the dandelion are placed into a food steamer in a classified mode, the Chinese yam, the coix seeds, the elsholtzia, the poria cocos, the white hyacinth beans, the honeysuckle, the houttuynia cordata, the purslane and the dandelion are steamed for 10-15 min with strong fire after being boiled, and;
c. cutting and crushing steamed Chinese yam, pearl barley, elsholtzia, poria cocos, white hyacinth beans, honeysuckle, houttuynia cordata, purslane and dandelion by using a crusher, further grinding and crushing by using a grinder, and uniformly stirring for 20-30 min in a stirrer to obtain traditional Chinese medicine powder;
s2, preparing auxiliary materials
Grinding and crushing sesame, dried orange peel and hawthorn by using a grinder, and then filtering by using a 80-100-mesh screen to obtain sesame powder, dried orange peel powder and hawthorn powder;
s3, mixing materials
Putting the soft water and acid hydrolyzed vegetable protein seasoning liquid into a stirring kettle, stirring while sequentially adding the thick broad-bean sauce, maltodextrin, refined salt, monosodium glutamate, sesame powder, tangerine peel powder, hawthorn powder and Chinese medicinal powder, continuously stirring for 30-40 min, slowly raising the temperature of the stirring kettle to 60 ℃, and continuously stirring for 10-15 min to obtain a liquid to be dried;
s4, drying treatment
Placing the liquid to be dried into a tray in a vacuum drying oven, vacuumizing the vacuum drying oven to ensure that the vacuum degree reaches-0.084 to-0.081 MPa, filling argon to keep the vacuum degree stable, raising the temperature to 55 to 60 ℃, keeping the temperature for 5 to 6 hours, adjusting the vacuum degree to-0.090 to-0.087 MPa, reducing the temperature to 48 to 52 ℃, and keeping the temperature for 3 to 4 hours to obtain a semi-finished product with the water content of less than 5 percent;
s5, crushing treatment
And (3) crushing the dried semi-finished product in a crusher, further grinding and crushing the crushed semi-finished product by using a grinder, and filtering the crushed semi-finished product by using a 40-60-mesh screen to obtain the vacuum-dried bean paste powder.
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