Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Kuding tea fragrance dried mussel meat and preparation method thereof

A technology of Kudingcha and clam meat, which is applied in the field of food processing, can solve the problems of serious homogeneity, monotonous flavor, and unbalanced nutrition, and achieve the effect of elasticity and chewiness, delicious taste, and rich nutrition

Active Publication Date: 2013-07-31
安徽银铃食品有限公司
View PDF4 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the traditional jerky uses a single meat raw material, and it is rare to see food made of meat and other health products. There are problems such as nutritional imbalance, monotonous flavor, and serious homogeneity, which cannot meet the various needs of consumers. need

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

[0024] A Kudingcha-flavored river mussel meat jerky, the weight ratio (kg) of each raw material is: mutton 35, river mussel meat 15, lemon peel 0.2, star anise 0.4, celery seed 0.2, Chinese prickly ash 0.3, lemongrass 0.2, Luo Han Guo 0.1, Fragrant Leaf 0.2, Kudingcha 10, Catalpa Grass 6, Ginseng Leaf 4, Dihuang Flower 3, Cassia Seed 2, Hawthorn Core 8, Corn Starch 5, Salt 1.2, Soy Sauce 2, Monosodium Glutamate 1.5, Sugar 6, Rice Wine 2.5 .

[0025] A preparation method of Kudingcha fragrant river mussel meat jerky, comprising the following steps:

[0026] (1) Raw material selection and trimming

[0027] Choose mutton that has passed the health inspection, remove the fat sarcolemma, broken bones, etc., soak it in salt water for 6 hours to remove blood and reduce the smell, wash and drain; choose mussel meat that has passed the health inspection, and rub it with a handful of coarse salt Clam meat for 3 minutes, rub out the mucus, wash it, add salt and rub it a...

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

No PUM Login to View More

Abstract

The invention discloses Kuding tea fragrance dried mussel meat and a preparation method of the Kuding tea fragrance dried mussel meat. The Kuding tea fragrance dried mussel meat comprises the following raw materials, by weight ratio, 30-40 parts of mutton, 10-15 parts of mussel meat, 0.2-0.3 part of lemon peel, 0.3-0.4 part of anise, 0.1-0.3 part of celery seeds, 0.3-0.4 part of Chinese red pepper, 0.2-0.3 part of citronella, 0.1-0.2 part of siraitia grosvenorii, 0.1-0.3 part of bay leaves, 8-12 parts of Kuding tea, 5-8 parts of sweet Chinese catalpa grass, 3-6 parts of ginseng leaves, 2-4 parts of rehmannia flowers, 2-3 parts of cassia seeds, 5-10 parts of hawthorn seeds, 4-6 parts of corn starch,1-1.5 parts of salt, 2-2.5 parts of soybean sauce, 1-1.5 parts of monosodium glutamate, 5-8 parts of white sugar and 2-3 parts of yellow rice wine. The Kuding tea fragrance dried mussel meat has the advantages of being rich in nutrition, red and bright in color and luster, tasty and special in flavor, having high elasticity and chewiness, Kuding tea fragrance and sweet hawthorn seed fragrance, and being novel, and is leisure food which is green, healthy, non-additive, suitable for people of all ages and both sexes, and capable of satisfying requirements of different crowds.

Description

technical field [0001] The invention relates to Kudingcha fragrant river mussel jerky and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Along with the raising of people's living standard and health consciousness, pay more attention to the nutritional health care and flavor mouthfeel of jerky, need better mutton food with rich nutrition, delicious flavor, leisure and convenience on the market. However, traditional jerky mostly uses a single meat raw material, and it is rare to see food made of meat and other health products. There are problems such as unbalanced nutrition, monotonous flavor, and serious homogeneity, which cannot meet various needs of consumers. need. Contents of the invention [0003] The object of the present invention is to provide a kind of Kudingcha-flavored river mussel jerky and its preparation method, which can effectively compound mutton with river mussel meat, Kudingcha, and catalp...

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
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/333A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70A23L17/50
Inventor 杨国辉
Owner 安徽银铃食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products