CN103689532A - Yogurt-green bean-fish meat sauce - Google Patents
Yogurt-green bean-fish meat sauce Download PDFInfo
- Publication number
- CN103689532A CN103689532A CN201310579596.0A CN201310579596A CN103689532A CN 103689532 A CN103689532 A CN 103689532A CN 201310579596 A CN201310579596 A CN 201310579596A CN 103689532 A CN103689532 A CN 103689532A
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- Prior art keywords
- parts
- bean
- sauce
- fish meat
- yogurt
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- 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.)
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 22
- 235000013372 meat Nutrition 0.000 title abstract 6
- 241000251468 Actinopterygii Species 0.000 claims abstract description 17
- 235000013618 yogurt Nutrition 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 239000000284 extract Substances 0.000 claims abstract description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 10
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 9
- 240000001519 Verbena officinalis Species 0.000 claims abstract description 9
- 244000172533 Viola sororia Species 0.000 claims abstract description 9
- 235000000023 Auricularia auricula Nutrition 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 240000004153 Hibiscus sabdariffa Species 0.000 claims abstract description 7
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims abstract description 7
- 241000001348 Phtheirospermum Species 0.000 claims abstract description 7
- 235000005770 birds nest Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 7
- 239000003549 soybean oil Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000005765 wild carrot Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 240000004922 Vigna radiata Species 0.000 claims description 17
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 17
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 17
- 235000018718 Verbena officinalis Nutrition 0.000 claims description 7
- 244000028550 Auricularia auricula Species 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 6
- 244000235659 Rubus idaeus Species 0.000 claims description 6
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 6
- 240000006677 Vicia faba Species 0.000 claims description 6
- 235000010749 Vicia faba Nutrition 0.000 claims description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 244000297694 fish poison bean Species 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 244000077995 Coix lacryma jobi Species 0.000 abstract 2
- 235000007354 Coix lacryma jobi Nutrition 0.000 abstract 2
- 235000007212 Verbena X moechina Moldenke Nutrition 0.000 abstract 2
- 235000001594 Verbena polystachya Kunth Nutrition 0.000 abstract 2
- 235000007200 Verbena x perriana Moldenke Nutrition 0.000 abstract 2
- 235000002270 Verbena x stuprosa Moldenke Nutrition 0.000 abstract 2
- 244000013123 dwarf bean Species 0.000 abstract 2
- 240000005710 Auricularia polytricha Species 0.000 abstract 1
- 241001164374 Calyx Species 0.000 abstract 1
- 241000195955 Equisetum hyemale Species 0.000 abstract 1
- 244000078534 Vaccinium myrtillus Species 0.000 abstract 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 abstract 1
- 238000001784 detoxification Methods 0.000 abstract 1
- 230000008030 elimination Effects 0.000 abstract 1
- 238000003379 elimination reaction Methods 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 235000013882 gravy Nutrition 0.000 abstract 1
- 235000008446 instant noodles Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 206010014080 Ecchymosis Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a yogurt-green bean-fish meat sauce, which comprises the following raw materials, by weight, 280-300 parts of bean paste, 60-80 parts of yogurt, 30-40 parts of fish meat, 20-30 parts of green bean, 65-75 parts of lemon vinegar, 10-15 parts of woodear powder, 5-10 parts of coffee, 5-10 parts of chicken juice, 20-25 parts of glutinous rice, 4-5 parts of violet, 5-6 parts of conmon verbena herb, 4-5 parts of rosemary, 4-5 parts of coix lacryma-jobi, 4-5 parts of roselle calyx, 5-6 parts of blaeberry, 4-5 parts of edible bird nest, 3-4 parts of finelydivided phtheirospermum root, 2-3 parts of ramose scouring rush herb, 20-30 parts of gravy salt, 10-15 parts of monosodium glutamate, 40-50 parts of soybean oil, and a proper amount of water. According to the yogurt-green bean-fish meat sauce, fish meat and green bean are adopted as the main raw material, such that the protein content is high, and the protein can be complemented; and extracts of violet, conmon verbena herb, rosemary, coix lacryma-jobi and the like are added, such that effects of fatigue elimination, throat moistening, heat clearing, detoxification, face nourishing and spot removing are provided, and the yogurt-green bean-fish meat sauce is suitable for people easily with excessive internal heat.
Description
Technical field
The present invention relates generally to flavouring of instant noodles and preparation method thereof technical field, relates in particular to a kind of Yoghourt mung bean flesh of fish sauce.
Background technology
Instant noodles be people in daily life, it is a kind of important non-staple food that replaces staple food, the fresh perfume (or spice) of its taste is good to eat, be loved by the people, mainly because of subsidiary sauce and powder in instant noodles, and existing instant noodles sauce, except mouthfeel is good, can be used as beyond seasoning for food on market, do not have very high nutritive value.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of preparation method of Yoghourt mung bean flesh of fish sauce.
The present invention is achieved by the following technical solutions: a kind of Yoghourt mung bean flesh of fish sauce, is comprised of following weight portion raw material: thick broad-bean sauce 280-300, Yoghourt 60-80, the flesh of fish 30-40, mung bean 20-30, lemon vinegar 65-75, auricularia auriculajudae powder 10-15, coffee 5-10, chicken extract 5-10, glutinous rice 20-25, violet 4-5, Verbena officinalis 5-6, rosemary, Xue MingRosma rinus officinalis 4-5, bodhi 4-5, roselle 4-5, raspberry 5-6, bird's nest 4-5, finelydivided phtheirospermum root 3-4, Drilgrass 2-3, salt 20-30, monosodium glutamate 10-15, soybean oil 40-50, water are appropriate.
A preparation method for Yoghourt mung bean flesh of fish sauce, comprises the following steps:
(1) will oppress, mung bean cleans, and pours in pot, adds lemon vinegar, the stewing 60-75 minute that boils of heating, takes out all materials in pot, breaks into flesh of fish fermented bean drink, will oppress fermented bean drink spraying and be dried, and obtains oppressing bean powder;
(2) glutinous rice is cleaned, added auricularia auriculajudae powder, coffee, chicken extract, appropriate water, heating is cooked into after rice, is scattered, standby;
(3) water extraction of violet, Verbena officinalis, rosemary, Xue MingRosma rinus officinalis, bodhi, roselle, raspberry, bird's nest, finelydivided phtheirospermum root, Drilgrass doubly being measured with 5-9 is got, and extract is concentrated, obtains the concentrated liquid of tradition Chinese medicine;
(4) soybean oil is poured in container, burnt after heat, add thick broad-bean sauce, Yoghourt, flesh of fish bean powder, glutinous rice, the concentrated liquid of tradition Chinese medicine, salt, monosodium glutamate, fully stir, after mixing, packing.
Advantage of the present invention is: a kind of Yoghourt mung bean flesh of fish sauce of the present invention, with the flesh of fish, mung bean is as primary raw material, protein content is high, can supplement protein, and add the extract of violet, Verbena officinalis, rosemary, Xue MingRosma rinus officinalis, bodhi etc., have eliminate tired, wet one's whistle, the effect of clearing heat and detoxicating, beauty treatment ecchymose removing, be applicable to the people that easily gets angry edible.
The specific embodiment
A Yoghourt mung bean flesh of fish sauce, is comprised of following weight portion (Kg) raw material: thick broad-bean sauce 280, Yoghourt 60, oppress 30, mung bean 20, lemon vinegar 65, auricularia auriculajudae powder 10, coffee 5, chicken extract 5, glutinous rice 20, violet 4, Verbena officinalis 5, rosemary, Xue MingRosma rinus officinalis 4, bodhi 4, roselle 4, raspberry 5, bird's nest 4, finelydivided phtheirospermum root 3, Drilgrass 2, salt 20, monosodium glutamate 10, soybean oil 40, water be appropriate.
A preparation method for Yoghourt mung bean flesh of fish sauce, comprises the following steps:
(1) will oppress, mung bean cleans, and pours in pot, adds lemon vinegar, heating is stewing boils 60 minutes, and all materials in pot are taken out, and breaks into flesh of fish fermented bean drink, will oppress fermented bean drink spraying and be dried, and obtains oppressing bean powder;
(2) glutinous rice is cleaned, added auricularia auriculajudae powder, coffee, chicken extract, appropriate water, heating is cooked into after rice, is scattered, standby;
(3) violet, Verbena officinalis, rosemary, Xue MingRosma rinus officinalis, bodhi, roselle, raspberry, bird's nest, finelydivided phtheirospermum root, Drilgrass are got by the water extraction of 5 times of amounts, extract is concentrated, obtain the concentrated liquid of tradition Chinese medicine;
(4) soybean oil is poured in container, burnt after heat, add thick broad-bean sauce, Yoghourt, flesh of fish bean powder, glutinous rice, the concentrated liquid of tradition Chinese medicine, salt, monosodium glutamate, fully stir, after mixing, packing.
Claims (2)
1. a Yoghourt mung bean is oppressed sauce, it is characterized in that, by following weight portion raw material, formed: thick broad-bean sauce 280-300, Yoghourt 60-80, the flesh of fish 30-40, mung bean 20-30, lemon vinegar 65-75, auricularia auriculajudae powder 10-15, coffee 5-10, chicken extract 5-10, glutinous rice 20-25, violet 4-5, Verbena officinalis 5-6, rosemary, Xue MingRosma rinus officinalis 4-5, bodhi 4-5, roselle 4-5, raspberry 5-6, bird's nest 4-5, finelydivided phtheirospermum root 3-4, Drilgrass 2-3, salt 20-30, monosodium glutamate 10-15, soybean oil 40-50, water are appropriate.
2. the preparation method of a kind of Yoghourt mung bean flesh of fish sauce as claimed in claim 1, is characterized in that, comprises the following steps:
(1) will oppress, mung bean cleans, and pours in pot, adds lemon vinegar, the stewing 60-75 minute that boils of heating, takes out all materials in pot, breaks into flesh of fish fermented bean drink, will oppress fermented bean drink spraying and be dried, and obtains oppressing bean powder;
(2) glutinous rice is cleaned, added auricularia auriculajudae powder, coffee, chicken extract, appropriate water, heating is cooked into after rice, is scattered, standby;
(3) water extraction of violet, Verbena officinalis, rosemary, Xue MingRosma rinus officinalis, bodhi, roselle, raspberry, bird's nest, finelydivided phtheirospermum root, Drilgrass doubly being measured with 5-9 is got, and extract is concentrated, obtains the concentrated liquid of tradition Chinese medicine;
(4) soybean oil is poured in container, burnt after heat, add thick broad-bean sauce, Yoghourt, flesh of fish bean powder, glutinous rice, the concentrated liquid of tradition Chinese medicine, salt, monosodium glutamate, fully stir, after mixing, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310579596.0A CN103689532A (en) | 2013-11-19 | 2013-11-19 | Yogurt-green bean-fish meat sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310579596.0A CN103689532A (en) | 2013-11-19 | 2013-11-19 | Yogurt-green bean-fish meat sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103689532A true CN103689532A (en) | 2014-04-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310579596.0A Pending CN103689532A (en) | 2013-11-19 | 2013-11-19 | Yogurt-green bean-fish meat sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103689532A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026451A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Fish-flavored sticky rice sauce and preparation method thereof |
| CN104543957A (en) * | 2015-01-08 | 2015-04-29 | 陆开云 | Black hair-blacking sauce and preparation method thereof |
| CN105077179A (en) * | 2015-07-24 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Preparation method of beef paste capable of reducing blood pressure |
| CN106262745A (en) * | 2016-08-29 | 2017-01-04 | 桐城市雨润生物科技有限公司 | A kind of wheat bran Sanguis sus domestica fish meat paste and preparation method thereof |
| CN106262742A (en) * | 2016-08-29 | 2017-01-04 | 桐城市雨润生物科技有限公司 | A kind of Sanguis sus domestica Folium Nelumbinis fish meat paste and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004049829A1 (en) * | 2002-11-29 | 2004-06-17 | Kabushiki Kaisha Soken | Functional foods and drinks |
| CN103222617A (en) * | 2013-03-29 | 2013-07-31 | 李月素 | Method for producing fish head sauce improving sleeping |
| CN103229986A (en) * | 2013-03-29 | 2013-08-07 | 李月素 | Preparation method of stomach strengthening and digestion helping fish head sauce |
-
2013
- 2013-11-19 CN CN201310579596.0A patent/CN103689532A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004049829A1 (en) * | 2002-11-29 | 2004-06-17 | Kabushiki Kaisha Soken | Functional foods and drinks |
| CN103222617A (en) * | 2013-03-29 | 2013-07-31 | 李月素 | Method for producing fish head sauce improving sleeping |
| CN103229986A (en) * | 2013-03-29 | 2013-08-07 | 李月素 | Preparation method of stomach strengthening and digestion helping fish head sauce |
Non-Patent Citations (1)
| Title |
|---|
| 高玉静等: "以草鱼下脚料为原料的鱼味酱加工工艺", 《食品与生物技术学报》, vol. 31, no. 10, 31 October 2012 (2012-10-31), pages 1031 - 1038 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026451A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Fish-flavored sticky rice sauce and preparation method thereof |
| CN104026451B (en) * | 2014-05-19 | 2016-01-27 | 何群 | A kind of glutinous rice sauce with sweet and sour flavor and preparation method thereof |
| CN104543957A (en) * | 2015-01-08 | 2015-04-29 | 陆开云 | Black hair-blacking sauce and preparation method thereof |
| CN105077179A (en) * | 2015-07-24 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Preparation method of beef paste capable of reducing blood pressure |
| CN106262745A (en) * | 2016-08-29 | 2017-01-04 | 桐城市雨润生物科技有限公司 | A kind of wheat bran Sanguis sus domestica fish meat paste and preparation method thereof |
| CN106262742A (en) * | 2016-08-29 | 2017-01-04 | 桐城市雨润生物科技有限公司 | A kind of Sanguis sus domestica Folium Nelumbinis fish meat paste and preparation method thereof |
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Application publication date: 20140402 |