CN101700115A - Mung bean sauce and method for producing same - Google Patents
Mung bean sauce and method for producing same Download PDFInfo
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- CN101700115A CN101700115A CN200910154674A CN200910154674A CN101700115A CN 101700115 A CN101700115 A CN 101700115A CN 200910154674 A CN200910154674 A CN 200910154674A CN 200910154674 A CN200910154674 A CN 200910154674A CN 101700115 A CN101700115 A CN 101700115A
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- mung bean
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to mung bean sauce and a method for producing the same, belonging to the field of the food fermenting technology. The mung bean sauce comprises the following components by weight portion: 1-6 portions of mung beans, 1-6 portions of carrot, 0.4-3 portions of salt, 0.4-1.2 portions of garlic, 0.2-0.8 portions of ginger, 0.1-0.6 portions of white wine and 0.2-1.2 portions of wheat. The method for producing the mung bean sauce comprises the following steps of cleaning, fermenting and proportioning, etc. The mung bean sauce is produced with the scientific and environmental-friendly method in simple and reasonable steps, integrates the original nutritional value of the mung beans and the unique flavor of the sauce and has the characteristics of complete color, smell and taste, high nutritional value and convenient carrying, thereby being ideal accessory food suitable for the young and the old. The mung bean sauce has the efficacy of lowering the blood lipid, decreasing the blood pressure and keeping shape due to long-term use.
Description
Technical field
The invention belongs to the food technology and brewing technology, be specifically related to a kind of mung bean sauce and production method thereof.
Background technology
Mung bean is in the cultivation history in existing more than 2,000 year of China, and it all has plantation as cereal crops in various places.Nutritious because of it, can make beans congee, beans meal, beans wine, food, Chao food, or as the bait cake that pauses, or germinate and cook, so the title of " good merchantable brand in the food, the long paddy of benefiting mankind " is arranged.Put down in writing from " Kaibao Bencao ": " mung bean, sweet, cold, nontoxic.Go into the heart, stomach warp.Main erysipelas dysphoria with smothery sensation, rubella, hot gas is given birth to and is ground strand juice clothes to globefish, also cooks the detumescence therapeutic method to keep the adverse qi flowing downward, pressure thermal detoxification." after the successive dynasties book on Chinese herbal medicine medicinal efficacy of mung bean had more elucidate.The Compendium of Material Medica cloud: " mung bean is same as red bean though the merit of acne is controlled in detumescence, and presses the power of thermal detoxification to cross it.And beneficial gas, thick stomach, qualcomm meridian do not have avoiding of the withered people of clothes for a long time.Surgery is controlled ulcer, has interior holder to protect the heart and looses, and the utmost point is sayed its effect." and can " separate metal and stone, arsenic, all poison of vegetation "." book on Chinese herbal medicine is looked for the truth " said: " mung bean is distinguished the flavor of sweet cold in nature, is equipped with the utmost point according to book and claims to be apt to, have speech can thick stomach, profit skin and the five internal organs and money taste, though by this with ginseng, stilbene, return, art, be not yet.The institute says can be thick, can moisten, can and, can money person, edge is vehement in evil because of poison, all internal organs channels and collaterals skin taste, none is not disturbed by poison, obey this property and be apt to detoxify, so all prove effective with this invariably." make a general survey of each family's book on Chinese herbal medicine, to the detoxifcation of mung bean clearing summer heat, medicinal efficacies such as Li Shui are all very praised highly.With modern science and technology mung bean is carried out many-sided research, it has antibacterial and bacteriostasis, effect for reducing blood fat, antitumor action, detoxication etc.
Sauce system is with flour or beans, through steaming the net for catching birds or fish fermentation, and the pastel made from salt, water.The composition of sauce can be summarized as follows: nitrogen substance has protein, polypeptide, peptide.Amino acid has tyrosine, cystine, alanine, leucine, proline, aspartic acid, lysine, arginine, histidine, glutamic acid etc.; In addition, putrescine, cadaverine, adenine, choline, betaine, tyrosol, tyrasamine and ammonia are still arranged.Carbohydrate also contains a small amount of pentose, pentosan based on dextrin, glucose.Soybean contains 18% fat approximately, and in system sauce process, essentially no variation so institute is fatty in the sauce, all is stored in the bean cotyledon basically.Contained acids in the sauce, its volatilization person has formic acid, acetate, propionic acid etc.; Non-volatile person has lactic acid, butanedioic acid, kojic acid etc.Other organic matters have ethanol, glycerine, vitamin, organic pigment etc.; Inorganic matter still has the sulfate brought into raw material, phosphate, calcium, magnesium, potassium, iron etc. except that the water of volume, salt.
As seen mung bean and sauce all have good value, yet now the utilization of mung bean mainly are confined to mung bean is boiled into soup or make congee with mung beans and use, and mung bean are not made almost on the market that sauce utilizes.
Summary of the invention
At the problem that prior art exists, the object of the present invention is to provide a kind ofly to look good, smell good and taste good, be of high nutritive value and the mung bean sauce easy to use and the technical scheme of production method thereof.
Described a kind of mung bean sauce is characterized in that containing the component of following weight parts:
Mung bean 1-6 part carrot 1-6 part pimiento 1-6 part
Salt 0.4-3 part head of garlic 0.4-1.2 part ginger 0.2-0.8 part
Liquor 0.1-0.6 part wheat 0.2-1.2 part.
Described a kind of mung bean sauce is characterized in that containing the component of following weight parts:
Mung bean 2-5 part carrot 2-5 part pimiento 2-5 part
Salt 0.6-2 part head of garlic 0.6-1 part ginger 0.3-0.6 part
Liquor 0.2-0.4 part wheat 0.4-1 part.
Described a kind of mung bean sauce is characterized in that containing the component of following weight parts:
Mung bean 3-4 part carrot 3-4 part pimiento 3-4 part
Salt 0.8-1.5 part head of garlic 0.7-0.8 part ginger 0.4-0.5 part
Liquor 0.2-0.3 part wheat 0.5-0.8 part.
Described a kind of mung bean sauce is characterized in that described pimiento is a capsicum annum fasciculatum.
The production method of described a kind of mung bean sauce is characterized in that comprising following processing step:
(1) prepare burden by following weight proportion:
Mung bean 1-6 part carrot 1-6 part pimiento 1-6 part
Salt 0.4-3 part head of garlic 0.4-1.2 part ginger 0.2-0.8 part
Liquor 0.1-0.6 part wheat 0.2-1.2 part;
(2) mung bean is eluriated put into water after clean and soak,, get then that drawer steams on the mung bean after the immersion, after drawer steams and steams 5-15 minute again after the Shanghai Automobile Factory, mung bean taken out place the ventilation to dry until the skin of beancurd spreading;
(3) mung bean that step (2) is obtained equably spreading on the natural preferably organic carrier of gas permeability, the mung bean THICKNESS CONTROL of spreading is at 0.5-1.5cm on natural organic carrier, with sprawling thing the mung bean covering is fermented then, fermentation goes out mould until the mung bean surface, places then under the sun and dries;
(4) carrot, pimiento, the head of garlic, ginger and the wheat that fries are broken into mud together after, pour in the container after fully mixed with the mung bean that goes out mould of step (3) gained, and in container, add salt and liquor, after stirring seal of vessel is preserved;
(5) after above-mentioned seal of vessel 50-70 days, move to and be exposed to the sun under the sun 20-30 days, promptly obtain mung bean sauce.
The production method of described a kind of mung bean sauce is characterized in that the weight proportion of described raw material is:
Mung bean 2-5 part carrot 2-5 part pimiento 2-5 part
Salt 0.6-2 part head of garlic 0.6-1 part ginger 0.3-0.6 part
Liquor 0.2-0.4 part wheat 0.4-1 part.
The production method of described a kind of mung bean sauce is characterized in that the weight proportion of described raw material is:
Mung bean 3-4 part carrot 3-4 part pimiento 3-4 part
Salt 0.8-1.5 part head of garlic 0.7-0.8 part ginger 0.4-0.5 part
Liquor 0.2-0.3 part wheat 0.5-0.8 part.
The production method of described a kind of mung bean sauce is characterized in that natural organic carrier is the Bamboo-sedan-chair that wheat straw is compiled into sprawling thing in the described step (3).
The production method of described a kind of mung bean sauce is characterized in that salt in the described step (4) is for frying the natural salt to little Huang.
Above-mentioned a kind of mung bean sauce, utilize the preparation method of science environmental protection, technology is simple, reasonable in design, the peculiar flavour of mung bean original nutritive value and sauce is combined, and it has and looks good, smell good and taste good, is of high nutritive value and use convenient carrying, is a kind of desirable appetizing food, all-ages, long-term use also has reducing blood lipid, the hypotensive and effect that keeps the bodily form.
The specific embodiment
Below further specify the present invention by specific embodiment.
Embodiment 1
(1) prepare burden by following weight proportion:
1 part of 1 portion of pimiento of 1 portion of carrot of mung bean
0.2 part in 0.4 portion of ginger of 0.4 part of head of garlic of salt
0.2 part of 0.1 portion of wheat of liquor;
(2) mung bean is eluriated put into water after clean and soak,, get then that drawer steams on the mung bean after the immersion, after drawer steams and steams 10 minutes again after the Shanghai Automobile Factory, mung bean taken out place the ventilation to dry until the skin of beancurd spreading;
(3) mung bean that step (2) is obtained equably spreading on the natural preferably organic carrier of gas permeability, the mung bean THICKNESS CONTROL of spreading is at 1cm on natural organic carrier, with sprawling thing the mung bean covering is fermented then, fermentation goes out mould until the mung bean surface, place then under the sun and dry, natural organic carrier is the Bamboo-sedan-chair that is compiled into wheat straw or other some organic matters with sprawling thing;
(4) carrot, pimiento, the head of garlic, the ginger of prescription and the wheat that fries are broken into mud together after, pour in the container after fully mixed with the mung bean that goes out mould of step (3) gained, and in container, add salt and the liquor of frying to little Huang, after stirring seal of vessel is preserved; (under the more weak situation of sunlight after the Beginning of Winter, preferably begin vexed sauce beans usually, because can not shine the sauce beans again this season.Though can shine, color does not have much effects.This season is vexed have been spent the Spring Festival and just can take out in the sun after good and shone, at that time long weak point of time on daytime the time in the evening this be to have utilized natural weather conditions fully.)
(5) above-mentioned seal of vessel moved to and was exposed to the sun under the sun 30 days after 60 days, promptly obtained mung bean sauce.
Embodiment 2
(1) prepare burden by following weight proportion:
2 parts of 2 portions of pimientos of 2 portions of carrots of mung bean
0.3 part in 0.6 portion of ginger of 0.6 part of head of garlic of salt
0.4 part of 0.2 portion of wheat of liquor;
(2) mung bean is eluriated put into water after clean and soak,, get then that drawer steams on the mung bean after the immersion, after drawer steams and steams 5 minutes again after the Shanghai Automobile Factory, mung bean taken out place the ventilation to dry until the skin of beancurd spreading;
(3) mung bean that step (2) is obtained equably spreading on the natural preferably organic carrier of gas permeability, the mung bean THICKNESS CONTROL of spreading is at 0.5cm on natural organic carrier, with sprawling thing the mung bean covering is fermented then, fermentation goes out mould until the mung bean surface, places then under the sun and dries;
(4) carrot, pimiento, the head of garlic, the ginger of prescription and the wheat that fries are broken into mud together after, pour in the container after fully mixed with the mung bean that goes out mould of step (3) gained, and in container, add to fry salt and liquor to little Huang, after stirring with seal of vessel;
(5) above-mentioned seal of vessel moved to and was exposed to the sun under the sun 20 days after 50 days, promptly obtained mung bean sauce.
Embodiment 3
(1) prepare burden by following weight proportion:
3 parts of 3 portions of pimientos of 3 portions of carrots of mung bean
0.4 part in 0.8 portion of ginger of 1 part of head of garlic of salt
0.6 part of 0.2 portion of wheat of liquor;
(2) mung bean is eluriated put into water after clean and soak,, get then that drawer steams on the mung bean after the immersion, after drawer steams and steams 15 minutes again after the Shanghai Automobile Factory, mung bean taken out place the ventilation to dry until the skin of beancurd spreading;
(3) mung bean that step (2) is obtained equably spreading on the natural preferably organic carrier of gas permeability, the mung bean THICKNESS CONTROL of spreading is at 1.5cm on natural organic carrier, with sprawling thing the mung bean covering is fermented then, fermentation goes out mould until the mung bean surface, places then under the sun and dries;
(4) carrot, pimiento, the head of garlic, ginger and the wheat that fries are broken into mud together after, pour in the container after fully mixed with the mung bean that goes out mould of step (3) gained, and in container, add to fry salt and liquor to little Huang, after stirring with seal of vessel;
(5) above-mentioned seal of vessel moved to and was exposed to the sun under the sun 25 days after 70 days, promptly obtained mung bean sauce.
Embodiment 4
(1) prepare burden by following weight proportion:
5 parts of 5 portions of pimientos of 5 portions of carrots of mung bean
0.6 part in 1 portion of ginger of 2 parts of heads of garlic of salt
1 part of 0.4 portion of wheat of liquor;
(2) mung bean is eluriated put into water after clean and soak,, get then that drawer steams on the mung bean after the immersion, after drawer steams and steams 12 minutes again after the Shanghai Automobile Factory, mung bean taken out place the ventilation to dry until the skin of beancurd spreading;
(3) mung bean that step (2) is obtained equably spreading on the natural preferably organic carrier of gas permeability, the mung bean THICKNESS CONTROL of spreading is at 1cm on natural organic carrier, with sprawling thing the mung bean covering is fermented then, fermentation goes out mould until the mung bean surface, places then under the sun and dries;
(4) carrot, pimiento, the head of garlic, ginger and the wheat that fries are broken into mud together after, pour in the container after fully mixed with the mung bean that goes out mould of step (3) gained, and in container, add to fry salt and liquor to little Huang, after stirring with seal of vessel;
(5) above-mentioned seal of vessel moved to and was exposed to the sun under the sun 25 days after 65 days, promptly obtained mung bean sauce.
Embodiment 5
(1) prepare burden by following weight proportion:
3 parts of 4 portions of pimientos of 5 portions of carrots of mung bean
0.6 part in 0.8 portion of ginger of 1 part of head of garlic of salt
1 part of 0.4 portion of wheat of liquor;
(2) mung bean is eluriated put into water after clean and soak,, get then that drawer steams on the mung bean after the immersion, after drawer steams and steams 12 minutes again after the Shanghai Automobile Factory, mung bean taken out place the ventilation to dry until the skin of beancurd spreading;
(3) mung bean that step (2) is obtained equably spreading on the natural preferably organic carrier of gas permeability, the mung bean THICKNESS CONTROL of spreading is at 1cm on natural organic carrier, with sprawling thing the mung bean covering is fermented then, fermentation goes out mould until the mung bean surface, places then under the sun and dries;
(4) carrot, pimiento, the head of garlic, ginger and the wheat that fries are broken into mud together after, pour in the container after fully mixed with the mung bean that goes out mould of step (3) gained, and in container, add to fry salt and liquor to little Huang, after stirring with seal of vessel;
(5) above-mentioned seal of vessel moved to and was exposed to the sun under the sun 25 days after 65 days, promptly obtained mung bean sauce.
Embodiment 6
(1) prepare burden by following weight proportion:
1.5 kilograms of 1.5 kilograms of pimientos of 1.5 kilograms of carrots of mung bean
0.2 kilogram in 0.4 kilogram of ginger of 0.5 kilogram of head of garlic of salt
0.3 kilogram of 0.1 kilogram of wheat of liquor;
(2) dry after mung bean is eluriated, again mung bean is put into water and soak,, get then that drawer steams on the mung bean after the immersion, after drawer steams and steams 10 minutes again after the Shanghai Automobile Factory, mung bean taken out place the ventilation to dry until the skin of beancurd spreading;
(3) mung bean that step (2) is obtained equably spreading on the natural preferably organic carrier of gas permeability, the mung bean THICKNESS CONTROL of spreading is at 1cm on natural organic carrier, with sprawling thing the mung bean covering is fermented then, fermentation goes out mould until the mung bean surface, places then under the sun and dries;
(4) carrot, pimiento, the head of garlic, ginger and the wheat that fries are broken into mud together after, pour in the container after fully mixed with the mung bean that goes out mould of step (3) gained, and in container, add to fry salt and liquor to little Huang, with seal of vessel, and place the shady and cool ventilation place after stirring;
(5) above-mentioned seal of vessel moved to and was exposed to the sun under the sun 25 days after 65 days, promptly obtained mung bean sauce.
Claims (9)
1. mung bean sauce is characterized in that containing the component of following weight parts:
Mung bean 1-6 part carrot 1-6 part pimiento 1-6 part
Salt 0.4-3 part head of garlic 0.4-1.2 part ginger 0.2-0.8 part
Liquor 0.1-0.6 part wheat 0.2-1.2 part.
2. a kind of mung bean sauce as claimed in claim 1 is characterized in that containing the component of following weight parts:
Mung bean 2-5 part carrot 2-5 part pimiento 2-5 part
Salt 0.6-2 part head of garlic 0.6-1 part ginger 0.3-0.6 part
Liquor 0.2-0.4 part wheat 0.4-1 part.
3. a kind of mung bean sauce as claimed in claim 1 is characterized in that containing the component of following weight parts:
Mung bean 3-4 part carrot 3-4 part pimiento 3-4 part
Salt 0.8-1.5 part head of garlic 0.7-0.8 part ginger 0.4-0.5 part
Liquor 0.2-0.3 part wheat 0.5-0.8 part.
4. a kind of mung bean sauce as claimed in claim 1 is characterized in that described pimiento is a capsicum annum fasciculatum.
5. the production method of a mung bean sauce is characterized in that comprising following processing step:
(1) prepare burden by following weight proportion:
Mung bean 1-6 part carrot 1-6 part pimiento 1-6 part
Salt 0.4-3 part head of garlic 0.4-1.2 part ginger 0.2-0.8 part
Liquor 0.1-0.6 part wheat 0.2-1.2 part;
(2) mung bean is eluriated put into water after clean and soak,, get then that drawer steams on the mung bean after the immersion, after drawer steams and steams 5-15 minute again after the Shanghai Automobile Factory, mung bean taken out place the ventilation to dry until the skin of beancurd spreading;
(3) mung bean that step (2) is obtained equably spreading on the natural preferably organic carrier of gas permeability, the mung bean THICKNESS CONTROL of spreading is at 0.5-1.5cm on natural organic carrier, with sprawling thing the mung bean covering is fermented then, fermentation goes out mould until the mung bean surface, places then under the sun and dries;
(4) carrot, pimiento, the head of garlic, ginger and the wheat that fries are broken into mud together after, pour in the container after fully mixed with the mung bean that goes out mould of step (3) gained, and in container, add salt and liquor, after stirring seal of vessel is preserved;
(5) after above-mentioned seal of vessel 50-70 days, move to and be exposed to the sun under the sun 20-30 days, promptly obtain mung bean sauce.
6. the production method of a kind of mung bean sauce as claimed in claim 5 is characterized in that the weight proportion of described raw material is:
Mung bean 2-5 part carrot 2-5 part pimiento 2-5 part
Salt 0.6-2 part head of garlic 0.6-1 part ginger 0.3-0.6 part
Liquor 0.2-0.4 part wheat 0.4-1 part.
7. the production method of a kind of mung bean sauce as claimed in claim 5 is characterized in that the weight proportion of described raw material is:
Mung bean 3-4 part carrot 3-4 part pimiento 3-4 part
Salt 0.8-1.5 part head of garlic 0.7-0.8 part ginger 0.4-0.5 part
Liquor 0.2-0.3 part wheat 0.5-0.8 part.
8. the production method of a kind of mung bean sauce as claimed in claim 5 is characterized in that natural organic carrier is the Bamboo-sedan-chair that wheat straw is compiled into sprawling thing in the described step (3).
9. the production method of a kind of mung bean sauce as claimed in claim 5 is characterized in that salt in the described step (4) is for frying the natural salt to little Huang.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910154674A CN101700115B (en) | 2009-11-23 | 2009-11-23 | Mung bean sauce and method for producing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910154674A CN101700115B (en) | 2009-11-23 | 2009-11-23 | Mung bean sauce and method for producing same |
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| Publication Number | Publication Date |
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| CN101700115A true CN101700115A (en) | 2010-05-05 |
| CN101700115B CN101700115B (en) | 2012-08-29 |
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| CN200910154674A Active CN101700115B (en) | 2009-11-23 | 2009-11-23 | Mung bean sauce and method for producing same |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869259A (en) * | 2010-06-30 | 2010-10-27 | 上海交通大学 | Hyacinth bean sauce and preparation method thereof |
| CN102187978A (en) * | 2011-05-04 | 2011-09-21 | 天津市利好食品有限责任公司 | Mung bean catsup and preparation method thereof |
| CN103229981A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Carrot flavor fermented soya bean and making method thereof |
| CN105495361A (en) * | 2015-12-29 | 2016-04-20 | 浏阳河农业产业集团股份有限公司 | Coarse grain fermented soya bean and soybean paste, preparation methods thereof and special spice leaching liquor |
| CN106235022A (en) * | 2016-07-28 | 2016-12-21 | 兴化市联富食品有限公司 | A kind of preparation method of refrigerant mung bean sauce |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1283411A (en) * | 2000-05-09 | 2001-02-14 | 冯健 | Technology for producing plant sausages |
| CN101268823A (en) * | 2007-03-20 | 2008-09-24 | 白桦 | Fragrant and hot crab paste |
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2009
- 2009-11-23 CN CN200910154674A patent/CN101700115B/en active Active
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869259A (en) * | 2010-06-30 | 2010-10-27 | 上海交通大学 | Hyacinth bean sauce and preparation method thereof |
| CN102187978A (en) * | 2011-05-04 | 2011-09-21 | 天津市利好食品有限责任公司 | Mung bean catsup and preparation method thereof |
| CN103229981A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Carrot flavor fermented soya bean and making method thereof |
| CN105495361A (en) * | 2015-12-29 | 2016-04-20 | 浏阳河农业产业集团股份有限公司 | Coarse grain fermented soya bean and soybean paste, preparation methods thereof and special spice leaching liquor |
| CN105495361B (en) * | 2015-12-29 | 2019-04-23 | 浏阳河农业产业集团股份有限公司 | A kind of coarse cereals fermented soya bean, beans sauce and preparation method thereof and dedicated fragrance leaching liquor |
| CN106235022A (en) * | 2016-07-28 | 2016-12-21 | 兴化市联富食品有限公司 | A kind of preparation method of refrigerant mung bean sauce |
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| Publication number | Publication date |
|---|---|
| CN101700115B (en) | 2012-08-29 |
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