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Yogurt-green bean-fish meat sauce

A fish sauce and mung bean technology, applied in application, food preparation, food science, etc., can solve the problem of not having high nutritional value, and achieve the effect of high protein content and eliminating fatigue

Inactive Publication Date: 2014-04-02
ANHUI MEDIF FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Instant noodles are an important non-staple food that replaces the staple food in people's daily life. In addition to the good taste, the ingredients can be eaten as a seasoning, and have no high nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] A yogurt, mung bean and fish meat sauce, which is composed of the following raw materials in parts by weight (Kg): 280 bean paste, 60 yogurt, 30 fish, 20 mung beans, 65 lemon vinegar, 10 fungus powder, 5 coffee, 5 chicken juice, 20 glutinous rice, and 4 violets , verbena 5, rosemary 4, linden 4, roselle 4, raspberry 5, bird's nest 4, grass cypress branch 3, knotweed 2, salt 20, monosodium glutamate 10, soybean oil 40, water to taste.

[0012] A preparation method of yoghurt mung bean fish meat sauce, comprising the following steps:

[0013] (1) Wash the fish meat and mung beans, pour them into a pot, add lemon vinegar, heat and simmer for 60 minutes, take out all the materials in the pot, beat them into fish meat bean juice, spray dry the fish meat bean juice, and obtain fish meat bean powder;

[0014] (2) Wash the glutinous rice, add fungus powder, coffee, chicken juice, and an appropriate amount of water, heat to cook rice, spread it out, and set aside;

[0015] (3) ...

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PUM

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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 [0001] The invention mainly relates to the technical field of instant noodle seasoning and a preparation method thereof, in particular to a yogurt, mung bean and fish sauce. Background technique [0002] Instant noodles are an important non-staple food that replaces the staple food in people's daily life. The ingredients have a good taste and can be eaten as a seasoning, but they do not have high nutritional value. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a preparation method of yoghurt, mung bean and fish sauce. [0004] The present invention is realized through the following technical solutions: a yoghurt mung bean fish meat sauce, which is composed of the following raw materials in parts by weight: bean paste 280-300, yogurt 60-80, fish meat 30-40, mung bean 20-30, lemon vinegar 65-75 , fungus powder 10-15, coffee 5-10, chicken juice 5-10, glutinous rice 20-25, viole...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/30A23L1/326A23L1/20A23L33/10A23L33/105
CPCA23L33/00A23L27/60A23V2002/00
Inventor 夏元振姚影辉
Owner ANHUI MEDIF FOOD
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