Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
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
View PDF3 Cites 6 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
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
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
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) ...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
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
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.