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Pork mung bean sauce and preparation method thereof

A technology of mung bean paste and pork, applied in the direction of food science, etc., to achieve the effect of rich nutrition, aid digestion, and easy access to raw materials

Inactive Publication Date: 2016-08-24
陈永福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no green food in the market that uses pork and mung beans as the main raw materials to make seasoning sauce, which has a unique flavor, is delicious, nutritious, delicious and healthy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of pork mung bean paste comprises the following components by weight:

[0018] 7 parts of pork; 5 parts of cinnamon; 20 parts of mung beans; 12 parts of strawberry jam; 3 parts of light soy sauce; 3 parts of table salt.

Embodiment 2

[0020] A kind of pork mung bean paste comprises the following components by weight:

[0021] 15 servings of pork; 7 servings of cinnamon; 35 servings of mung beans; 15 servings of strawberry jam; 6 servings of soy sauce; 5 servings of table salt.

Embodiment 3

[0023] A preparation method of pork mung bean paste, comprising the following steps:

[0024] a. Cut the pork into 0.5~0.7cm 2 , wash, add cooking wine, ginger, scallions, five-spice powder and pepper, marinate and then steam;

[0025] b. Select high-quality mung beans, wash and soak for 5-7 hours until the mung beans swell, then steam them in water, and dry them for later use;

[0026] c. Put the peanut oil into the container, heat it to 50-70% heat, pour in the strawberry jam and stir until it bubbles, then turn off the heat and let it cool, then add cinnamon, soy sauce, salt, steamed mung beans and pork, put Put it into a fermenter for fermentation, and the fermentation is completed after 7 to 15 days, and finally sterilized and canned.

[0027] The beneficial effects of the invention are: the mung bean sauce is added with pork, which is rich in nutrition, improves appetite and helps digestion, and meanwhile, the preparation process is simple, the raw materials are easy t...

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PUM

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Abstract

The present invention discloses a pork mung bean sauce. The pork mung bean sauce consists of the following components in parts by weight: 7-15 parts of pork, 5-7 parts of cassia barks, 20-35 parts of mung beans, 12-15 parts of strawberry sauce, 3-6 parts of light soy sauce and 3-5 parts of edible salt. A preparation method of the pork mung bean sauce is as follows: a, pork is cut into to be 0.5-0.7 cm<2>, the pork is washed clean, cooking wine, fresh gingers, green Chinese onions, five spice powder and pepper are added, the pork is pickled to be tasty, and the pickled pork is steamed to be well-done; b, high-quality mung beans are selected, the selected mung beans are washed, the washed mung beans are soaked for 5-7 hours until the mung beans are swollen, the soaked mung beans are steamed to be well-done using water, and the steamed mung beans are sun-dried for standby application; c, peanut oil is put into a container and heated to be moderate to almost well-done, the strawberry sauce is poured into the container to be stirred until bubbles show, fire is turned off, the strawberry sauce is air-cooled, then the cassia barks, light soy sauce, edible salt, steamed mung beans and pork are added, the mixture is put into a fermentation tank to conduct fermentation, the fermentation is conducted after 7-15 days, and finally sterilization and canning are conducted. The beneficial effects are as follows: pork is added into the mung bean sauce, and the pork mung bean sauce is rich in nutrition, increases appetite and helps digestion.

Description

technical field [0001] The invention relates to a sauce, in particular to a pork mung bean sauce and a preparation method thereof. Background technique [0002] Pork is sweet and flat in taste, rich in protein and fat, carbohydrates, calcium, iron, phosphorus and other ingredients. Pork is the main non-staple food in daily life. It has the functions of tonifying deficiency and strengthening the body, nourishing yin and moistening dryness, and plumping the skin. Anyone who is weak after illness, postpartum blood deficiency, yellow and thin, can be used as a nourishing product. [0003] Mung bean Mung bean powder has a significant lipid-lowering effect. Mung bean contains a globulin and polysaccharide, which can promote the decomposition of cholesterol in the animal body into bile acid in the liver, accelerate the secretion of bile salts in the bile and reduce the absorption of cholesterol in the small intestine. [0004] The active ingredients of mung bean have anti-allergi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L13/10A23L21/10A23L11/50
Inventor 陈永福
Owner 陈永福