CN105249245A - Fragrant and health-care mung bean paste - Google Patents
Fragrant and health-care mung bean paste Download PDFInfo
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- CN105249245A CN105249245A CN201510671398.6A CN201510671398A CN105249245A CN 105249245 A CN105249245 A CN 105249245A CN 201510671398 A CN201510671398 A CN 201510671398A CN 105249245 A CN105249245 A CN 105249245A
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Abstract
The invention provides fragrant and health-care mung bean paste and relates to the technical field of food processing. The fragrant and health-care mung bean paste adopts mung beans serving as a main raw material as well as other auxiliaries and comprises 30-40 parts of the mung beans, 15-20 parts of soybeans, 5-8 parts of chilies, 8-10 parts of meat, 5-10 parts of cassia seeds, 8-10 parts of mulberry leaves, 5-10 parts of pomegranate seeds, 8-10 parts of lilies, 5-8 parts of dark plums, 3-6 parts of Chinese red dates, 3-5 parts of fresh ginger, 3-5 parts of garlic, 3-5 parts of vegetable oil, 3-5 parts of edible salt and 1 part of a soak solution. The fragrant and health-care mung bean paste is prepared with a special preparation method, has a taste of traditional paste, also has fragrance of the mung beans, tastes crunchy and refreshing, leaves a lingering fragrance in the mouth and has endless aftertastes; besides, the mung bean paste also has a health-care function and can eliminate swelling, promote qi circulation, clear heat, eliminate toxin, purify blood, facilitate diuresis, improve eyesight and reduce pressure if often taken.
Description
Technical field:
The present invention relates to food processing technology field, be specifically related to a kind of delicate fragrance health mung bean sauce.
Background technology:
Sauce is that the pasty state flavouring processed, it originates from China, has long history with things such as beans, wheat flour, fruit, meat or fishes and shrimps for primary raw material.Now, it is the sweet fermented flour sauce of primary raw material that the common tartar sauce of Chinese is divided into wheat flour, and is the large class of thick broad-bean sauce two of primary raw material with beans.With beans be wherein the thick broad-bean sauce of primary raw material in China as flavouring deeply by the liking of numerous people, along with the raising of people's living standard and quality of life, the mouthfeel of common sauce and the nutrition comprised, can not meet the demand of people, people start to pursue the sauce of more Jiamei's taste and the sauce of more Ensure Liquid health.
One in the middle of the modal cereals of mung bean is traditional bean food of our people.The mineral matters such as the multivitamin in mung bean, calcium, phosphorus, iron are all many than polished rice.Therefore, it not only has good edibility, and also have extraordinary medical value, classical TCM is thought: ventilation of can subsiding a swelling, clearing heat and detoxicating.Expert points out, the protein in mung bean is more than chicken, and calcium is 7 times of chicken, and iron is 4 to 5 times of chicken, and has abundant vitamin C, B group, carrotene etc.In the traditional Chinese medical science, mung bean can be used as medicine, there is clearing away summerheat, the diuresis that purifies the blood, the effect such as improving eyesight step-down, be rare " good paddy of benefiting mankind ".
Summary of the invention:
The invention provides a kind of delicate fragrance health mung bean sauce, this sauce take mung bean as primary raw material, add other auxiliary material, be made through special preparation method, this mung bean sauce had both had the taste of traditional sauce, there is again the delicate fragrance of mung bean, to taste light crisp and refreshing mouth, eat up and left a lingering fragrance in one's mouth, enjoy endless aftertastes, this mung bean sauce also has health-preserving function simultaneously, and normal this sauce of food can swell ventilation, clearing heat and detoxicating, the diuresis that purifies the blood, improving eyesight step-down.
Technical problem to be solved by this invention adopts following technical scheme to realize:
A kind of delicate fragrance health mung bean sauce, is characterized in that, described mung bean sauce is made up of the raw material of following component and proportioning:
Mung bean 30-40 part, soya bean 15-20 part, capsicum 5-8 part, meat 8-10 part, cassia seed 5-10 part, mulberry leaf 8-10 part, pomegranate seed 5-10 part, lily 8-10 part, dark plum 5-8 part, red date 3-6 part, ginger 3-5 part, garlic 3-5 part, vegetable oil 3-5 part, salt 3-5 part, soak 1 part, A sweety scent assails the nostrils, crisp for the mung bean sauce that above-mentioned raw materials collocation mixing obtains, and has above-mentioned health-preserving function simultaneously.
Described soak is made up of the raw material of following weight portion: distilled water 40-60 part, high spirit 10-12 part, light soy sauce 10-15 part, light-coloured vinegar 8-10 part, salt 8-10 part, monosodium glutamate 6-8 part, white granulated sugar 4-6 part, hawthorn 2-5 part, chrysanthemum 3-5 part, bighead atractylodes rhizome 2-4 part, spice 4-6 part, boil and form, by soak, both strengthened the health maintenance effect that the crisp mouthfeel of mung bean sauce delicate fragrance matter turn increases mung bean sauce.
Described spice is powdery, is pulverized be mixed by bay 3g, dried orange peel 3g, tangerine peel 1g, cloves 2g, tsaoko 1g, root of Dahurain angelica 1g, ginger 1g, pepper 3g, Chinese prickly ash 2g, anistree 1g, fennel 1g, and by spice, tart up youngster and health maintenance effect.
A preparation method for delicate fragrance health mung bean sauce, is characterized in that following steps:
Raw material according to above-mentioned weight portion:
1) get mung bean, after soya bean cleans up, be dipped to mung bean respectively by warm saline, soya bean grows tender shoots, take out for subsequent use;
2) take capsicum, cassia seed, mulberry leaf, lily, dark plum, red date, garlic, ginger, clean up, mince and granulate, add soak and soak 10-15 minute, increase delicate fragrance mouthfeel and the nutritional labeling of soak;
3) take out meat, after cleaning up, be cut into the meat cubelets of soya bean size, boiling water enters pot, adds a small amount of not by the soak used, simmers 10-15 minute, take out after smelling meat perfume (or spice) cool for subsequent use;
4) get pot of cooking, pour vegetable oil into, after heating, first above-mentioned meat cubelets are entered pot to stir-fry, then put into grow tender shoots mung bean, soya bean, add salt, step 2) soak, after stir-frying, add the water of 2 times amount, vexed stewed 10-15 minute, cools for subsequent use after vexed stewed end, mung bean, soya bean are vexed together with meat cubelets to be stewed, both add the delicate fragrance taste of mung bean sauce, in turn enhance nutritional labeling;
5) fetch earth burning or glass container, to clean up and after sterilizing, capsicum in above-mentioned soak, cassia seed, mulberry leaf, lily, dark plum, red date, garlic, ginger are poured in container together with soak, then add above-mentioned vexed stewed mung bean, soya bean, meat cubelets pour in container together with the soup juice in pot, stir, sealing 10-15 days, after uncapping, i.e. obtained delicate fragrance health mung bean sauce.
Beneficial effect of the present invention is, there is provided a kind of delicate fragrance health mung bean sauce, this sauce is primary raw material with mung bean, adds other auxiliary material, be made through special preparation method, this mung bean sauce had both had the taste of traditional sauce, had again the delicate fragrance of mung bean, light crisp and refreshing mouth of tasting, eat up and left a lingering fragrance in one's mouth, enjoy endless aftertastes, this mung bean sauce also has health-preserving function simultaneously, and normal this sauce of food can swell ventilation, clearing heat and detoxicating, the diuresis that purifies the blood, improving eyesight step-down.
Detailed description of the invention:
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment one
A kind of delicate fragrance health mung bean sauce, is characterized in that, described mung bean sauce is made up of the raw material of following component and proportioning:
30 parts, mung bean, soya bean 15 parts, 5 parts, capsicum, meat 8 parts, cassia seed 5 parts, 8 parts, mulberry leaf, pomegranate seed 5 parts, lily 8 parts, dark plum 5 parts, red date 3 parts, 3 parts, ginger, 3 parts, garlic, vegetable oil 3 parts, salt 3 parts, soak 1 part.
Described soak is made up of the raw material of following weight portion: distilled water 40 parts, high spirit 10 parts, light soy sauce 10 parts, light-coloured vinegar 8 parts, salt 8 parts, monosodium glutamate 6 parts, white granulated sugar 4 parts, hawthorn 2 parts, chrysanthemum 3 parts, the bighead atractylodes rhizome 2 parts, spice 4 parts, boil and form.
Described spice is powdery, is pulverized be mixed by bay 3g, dried orange peel 3g, tangerine peel 1g, cloves 2g, tsaoko 1g, root of Dahurain angelica 1g, ginger 1g, pepper 3g, Chinese prickly ash 2g, anistree 1g, fennel 1g.
A preparation method for delicate fragrance health mung bean sauce, is characterized in that following steps:
Raw material according to above-mentioned weight portion:
1) get mung bean, after soya bean cleans up, be dipped to mung bean respectively by warm saline, soya bean grows tender shoots, take out for subsequent use;
2) take capsicum, cassia seed, mulberry leaf, lily, dark plum, red date, garlic, ginger, clean up, mince and granulate, add soak and soak 10-15 minute, increase delicate fragrance mouthfeel and the nutritional labeling of soak;
3) take out meat, after cleaning up, be cut into the meat cubelets of soya bean size, boiling water enters pot, adds a small amount of not by the soak used, simmers 10-15 minute, take out after smelling meat perfume (or spice) cool for subsequent use;
4) get pot of cooking, pour vegetable oil into, after heating, first above-mentioned meat cubelets are entered pot to stir-fry, then put into grow tender shoots mung bean, soya bean, add salt, step 2) soak, after stir-frying, add the water of 2 times amount, vexed stewed 10-15 minute, cools for subsequent use after vexed stewed end, mung bean, soya bean are vexed together with meat cubelets to be stewed, both add the delicate fragrance taste of mung bean sauce, in turn enhance nutritional labeling;
5) fetch earth burning or glass container, to clean up and after sterilizing, capsicum in above-mentioned soak, cassia seed, mulberry leaf, lily, dark plum, red date, garlic, ginger are poured in container together with soak, then add above-mentioned vexed stewed mung bean, soya bean, meat cubelets pour in container together with the soup juice in pot, stir, sealing 10-15 days, after uncapping, i.e. obtained delicate fragrance health mung bean sauce.
Embodiment two
A kind of delicate fragrance health mung bean sauce, is characterized in that, described mung bean sauce is made up of the raw material of following component and proportioning:
35 parts, mung bean, soya bean 18 parts, 6 parts, capsicum, meat 9 parts, cassia seed 8 parts, 9 parts, mulberry leaf, pomegranate seed 8 parts, lily 9 parts, dark plum 6 parts, red date 5 parts, 4 parts, ginger, 4 parts, garlic, vegetable oil 4 parts, salt 4 parts, soak 1 part.
Described soak is made up of the raw material of following weight portion: distilled water 50 parts, high spirit 11 parts, light soy sauce 12 parts, light-coloured vinegar 9 parts, salt 9 parts, monosodium glutamate 7 parts, white granulated sugar 5 parts, hawthorn 3 parts, chrysanthemum 4 parts, the bighead atractylodes rhizome 23 parts, spice 5 parts, boil and form.
Described spice is powdery, is pulverized be mixed by bay 3g, dried orange peel 3g, tangerine peel 1g, cloves 2g, tsaoko 1g, root of Dahurain angelica 1g, ginger 1g, pepper 3g, Chinese prickly ash 2g, anistree 1g, fennel 1g.
A preparation method for delicate fragrance health mung bean sauce, is characterized in that following steps:
Raw material according to above-mentioned weight portion:
1) get mung bean, after soya bean cleans up, be dipped to mung bean respectively by warm saline, soya bean grows tender shoots, take out for subsequent use;
2) take capsicum, cassia seed, mulberry leaf, lily, dark plum, red date, garlic, ginger, clean up, mince and granulate, add soak and soak 10-15 minute, increase delicate fragrance mouthfeel and the nutritional labeling of soak;
3) take out meat, after cleaning up, be cut into the meat cubelets of soya bean size, boiling water enters pot, adds a small amount of not by the soak used, simmers 10-15 minute, take out after smelling meat perfume (or spice) cool for subsequent use;
4) get pot of cooking, pour vegetable oil into, after heating, first above-mentioned meat cubelets are entered pot to stir-fry, then put into grow tender shoots mung bean, soya bean, add salt, step 2) soak, after stir-frying, add the water of 2 times amount, vexed stewed 10-15 minute, cools for subsequent use after vexed stewed end, mung bean, soya bean are vexed together with meat cubelets to be stewed, both add the delicate fragrance taste of mung bean sauce, in turn enhance nutritional labeling;
5) fetch earth burning or glass container, to clean up and after sterilizing, capsicum in above-mentioned soak, cassia seed, mulberry leaf, lily, dark plum, red date, garlic, ginger are poured in container together with soak, then add above-mentioned vexed stewed mung bean, soya bean, meat cubelets pour in container together with the soup juice in pot, stir, sealing 10-15 days, after uncapping, i.e. obtained delicate fragrance health mung bean sauce.
Embodiment three
A kind of delicate fragrance health mung bean sauce, is characterized in that, described mung bean sauce is made up of the raw material of following component and proportioning:
40 parts, mung bean, soya bean 20 parts, 8 parts, capsicum, meat 10 parts, cassia seed 10 parts, 10 parts, mulberry leaf, pomegranate seed 10 parts, lily 10 parts, dark plum 8 parts, red date 6 parts, 5 parts, ginger, 5 parts, garlic, vegetable oil 5 parts, salt 5 parts, soak 1 part.
Described soak is made up of the raw material of following weight portion: distilled water 60 parts, high spirit 12 parts, light soy sauce 15 parts, light-coloured vinegar 10 parts, salt 10 parts, monosodium glutamate 8 parts, white granulated sugar 6 parts, hawthorn 5 parts, chrysanthemum 5 parts, the bighead atractylodes rhizome 4 parts, spice 6 parts, boil and form.
Described spice is powdery, is pulverized be mixed by bay 3g, dried orange peel 3g, tangerine peel 1g, cloves 2g, tsaoko 1g, root of Dahurain angelica 1g, ginger 1g, pepper 3g, Chinese prickly ash 2g, anistree 1g, fennel 1g.
A preparation method for delicate fragrance health mung bean sauce, is characterized in that following steps:
Raw material according to above-mentioned weight portion:
1) get mung bean, after soya bean cleans up, be dipped to mung bean respectively by warm saline, soya bean grows tender shoots, take out for subsequent use;
2) take capsicum, cassia seed, mulberry leaf, lily, dark plum, red date, garlic, ginger, clean up, mince and granulate, add soak and soak 10-15 minute, increase delicate fragrance mouthfeel and the nutritional labeling of soak;
3) take out meat, after cleaning up, be cut into the meat cubelets of soya bean size, boiling water enters pot, adds a small amount of not by the soak used, simmers 10-15 minute, take out after smelling meat perfume (or spice) cool for subsequent use;
4) get pot of cooking, pour vegetable oil into, after heating, first above-mentioned meat cubelets are entered pot to stir-fry, then put into grow tender shoots mung bean, soya bean, add salt, step 2) soak, after stir-frying, add the water of 2 times amount, vexed stewed 10-15 minute, cools for subsequent use after vexed stewed end, mung bean, soya bean are vexed together with meat cubelets to be stewed, both add the delicate fragrance taste of mung bean sauce, in turn enhance nutritional labeling;
5) fetch earth burning or glass container, to clean up and after sterilizing, capsicum in above-mentioned soak, cassia seed, mulberry leaf, lily, dark plum, red date, garlic, ginger are poured in container together with soak, then add above-mentioned vexed stewed mung bean, soya bean, meat cubelets pour in container together with the soup juice in pot, stir, sealing 10-15 days, after uncapping, i.e. obtained delicate fragrance health mung bean sauce.
Claims (4)
1. a delicate fragrance health mung bean sauce, is characterized in that, described mung bean sauce is made up of the raw material of following component and proportioning:
Mung bean 30-40 part, soya bean 15-20 part, capsicum 5-8 part, meat 8-10 part, cassia seed 5-10 part, mulberry leaf 8-10 part, pomegranate seed 5-10 part, lily 8-10 part, dark plum 5-8 part, red date 3-6 part, ginger 3-5 part, garlic 3-5 part, vegetable oil 3-5 part, salt 3-5 part, soak 1 part.
2. a kind of delicate fragrance health mung bean sauce according to claim 1, it is characterized in that, described soak is made up of the raw material of following weight portion: distilled water 40-60 part, high spirit 10-12 part, light soy sauce 10-15 part, light-coloured vinegar 8-10 part, salt 8-10 part, monosodium glutamate 6-8 part, white granulated sugar 4-6 part, hawthorn 2-5 part, chrysanthemum 3-5 part, bighead atractylodes rhizome 2-4 part, spice 4-6 part.
3. a kind of delicate fragrance health mung bean sauce according to claim 2, it is characterized in that, described spice is powdery, is pulverized be mixed by bay 3g, dried orange peel 3g, tangerine peel 1g, cloves 2g, tsaoko 1g, root of Dahurain angelica 1g, ginger 1g, pepper 3g, Chinese prickly ash 2g, anistree 1g, fennel 1g.
4. a preparation method for delicate fragrance health mung bean sauce, is characterized in that following steps:
Raw material according to above-mentioned weight portion:
1) get mung bean, after soya bean cleans up, be dipped to mung bean respectively by warm saline, soya bean grows tender shoots, take out for subsequent use;
2) take capsicum, cassia seed, mulberry leaf, lily, dark plum, red date, garlic, ginger, clean up, mince and granulate, add soak and soak 10-15 minute;
3) take out meat, after cleaning up, be cut into the meat cubelets of soya bean size, boiling water enters pot, adds a small amount of not by the soak used, simmers 10-15 minute, take out after smelling meat perfume (or spice) cool for subsequent use;
4) get pot of cooking, pour vegetable oil into, after heating, first above-mentioned meat cubelets are entered pot and stir-fry, then put into grow tender shoots mung bean, soya bean, add salt, step 2) soak, after stir-frying, add the water of 2 times amount, vexed stewed 10-15 minute, cool for subsequent use after vexed stewed end;
5) fetch earth burning or glass container, to clean up and after sterilizing, capsicum in above-mentioned soak, cassia seed, mulberry leaf, lily, dark plum, red date, garlic, ginger are poured in container together with soak, then add above-mentioned vexed stewed mung bean, soya bean, meat cubelets pour in container together with the soup juice in pot, stir, sealing 10-15 days, after uncapping, i.e. obtained delicate fragrance health mung bean sauce.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055182A (en) * | 2014-06-16 | 2014-09-24 | 尤星利 | Health drink and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055182A (en) * | 2014-06-16 | 2014-09-24 | 尤星利 | Health drink and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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Application publication date: 20160120 |
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