Method for making moon cake stuffing
A production method and moon cake technology, which are applied in the field of moon cake filling production, can solve problems such as poor taste and lack of attention to health, and achieve the effects of tender meat, good taste and rich nutrition.
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Embodiment 1
[0018] A method for making moon cake fillings includes the following process steps:
[0019] 1. Preparation of seasoning: (calculated based on 200 kg of pheasants) take 90 grams of astragalus, 40 grams of angelica, 40 grams of pepper, 40 grams of five-spice powder, 30 grams of spicy powder, 50 grams of cardamom, 40 grams of Amomum, 40 grams of Shannai , 130 grams of cinnamon, 140 grams of Angelica dahurica, 140 grams of cinnamon, 130 grams of cloves, 130 grams of tangerine peel, 80 grams of grass fruit, 230 grams of fresh ginger, 180 grams of monosodium glutamate and 0.8 kilograms of sesame oil, as seasonings; take another 2 kilograms of sugar.
[0020] 2. Choose healthy wild pheasants or domestic chickens, slaughter, remove hair and internal organs, chop off chicken feet and mouth shells, wash with water, and plate the chickens for use.
[0021] 3. Chicken dipping: Take 90 grams of astragalus, 40 grams of angelica, 40 grams of pepper, 40 grams of five-spice powder, 30 grams of spice...
Embodiment 2
[0026] A method for making moon cake fillings includes the following process steps:
[0027] 1. Preparation of smoked chicken seasoning: (calculated based on 300 kg wild pheasant or domestic chicken) take 100 grams of astragalus, 50 grams of angelica, 50 grams of pepper, 50 grams of five-spice powder, 50 grams of spicy powder, 50 grams of cardamom, Amomum villosum 50 grams, 50 grams of Shan Nai, 150 grams of cinnamon, 150 grams of Angelica dahurica, 150 grams of cinnamon, 150 grams of cloves, 150 grams of tangerine peel, 100 grams of grass fruit, 250 grams of fresh ginger, 200 grams of monosodium glutamate and 1 kilogram of sesame oil, as seasonings; Take 2 kg of sugar for use.
[0028] 2. Choose healthy wild pheasants or domestic chickens, slaughter, remove hair and internal organs, chop off chicken feet and mouth shells, wash with water, and plate the chickens for use.
[0029] 3. Chicken dipping: take 100 grams of astragalus, 50 grams of angelica, 50 grams of pepper, 50 grams of ...
Embodiment 3
[0034] A method for making moon cake fillings includes the following process steps:
[0035] 1. Preparation of seasoning: (calculated based on 500 kg of wild pheasant or domestic chicken) 120 grams of astragalus, 60 grams of angelica, 70 grams of pepper, 60 grams of five-spice powder, 60 grams of spicy powder, 70 grams of cardamom, 60 grams of Amomum villosum , Shannai 70g, cinnamon 160g, Angelica dahurica 160g, cinnamon 170g, clove 160g, tangerine peel 160g, grass fruit 120g, fresh ginger 260g, monosodium glutamate 220g and sesame oil 2kg, as seasoning spare; take white sugar 3 kg spare.
[0036] 2. Choose healthy wild pheasants or domestic chickens, slaughter, remove hair and internal organs, chop off chicken feet and mouth shells, wash with water, and plate the chickens for use.
[0037] 3. Chicken dipping: take 120 grams of astragalus, 60 grams of angelica, 70 grams of pepper, 60 grams of five-spice powder, 60 grams of spicy powder, 70 grams of cardamom, 60 grams of Amomum villo...
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