Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Spirulina duck meat can

A technology of spirulina duck meat and spirulina, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve the problems of no supplementary effect, single nutrition of instant meat food, etc., to improve immunity Strength, anti-aging, anti-metabolism effects

Inactive Publication Date: 2015-05-13
HEFEI FULAIDUO FOOD
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are few types of ready-to-eat meat products on the market, mainly fresh meat. However, with the improvement of people's living standards, a single meat product on the market cannot meet people's living needs. The nutrition of the food is also single, and it does not reflect its auxiliary effect

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 canned duck meat with spirulina, characterized in that it is composed of the following raw materials in parts by weight: 180 Kg of duck breast, 60 Kg of spirulina, 20 Kg of wolfberry, 30 Kg of tomato, 30 Kg of carrot, 20 Kg of lemon, 4 Kg of cinnamon, Angelica 5 Kg, Epimedium 4 Kg, Shayuanzi 4 Kg, Bamboo Leaf Orchid 3 Kg, Ligustrum lucidum 3 Kg, Rush 3 Kg, Ice Grass 3 Kg, Lemon Vinegar 100 Kg, White Sugar 40 Kg, Yogurt 100 Kg , Salt 10 Kg, appropriate amount of water.

[0012] A preparation method of canned duck meat with spirulina, comprising the following steps:

[0013] (1) Wash the duck breast, cut it into strips, put it in a pot, add the lemon vinegar and white sugar, heat and simmer for 1 hour, and after cooling, soak for 8 days;

[0014] (2) Wash wolfberry, tomato, carrot and lemon, mix with spirulina and yogurt to make milk juice, set aside;

[0015] (3) heating and extracting cinnamon, angelica, epimedium, Radix japonica, bamboo leaf orchid, privet lucidum,...

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 provides a Spirulina duck meat can, comprising the following raw materials by weight: 180 to 200 parts of duck breast, 60 to 70 parts of Spirulina, 20 to 30 parts of wolfberry, 30 to 40 parts of tomato, 30 to 40 parts of carrot, 20 to 30 parts of lemon, 4 to 5 parts of cassia bark, 5 to 6 parts of dahurian angelica root, 4 to 5 parts of epimedium, 4 to 5 parts of flatstem milkvetch seed, 3 to 4 parts of arundina graminifolia, 3 to 4 parts of glossy privet fruit, 3 to 4 parts of Juncus effusus L, 3 to 4 parts of wheatgrass, 100 to 120 parts of lemon vinegar, 0 to 60 parts of white sugar, 100 to 120 parts of sour milk, 10 to 30 parts of salt and a proper amount of water. According to the invention, a preparation process for the Spirulina duck meat can is simple and environment-friendly; Spirulina is added, so the effects of promotion of calcium absorption, improvement of immunity, prevention of metabolic disorders and aging, etc. are obtained; traditional Chinese medicinal materials like cassia bark have effects on warming tendons and dredging veins, and dahurian angelica root is capable of dispelling wind, relieving exterior syndrome, etc.; thus, the Spirulina duck meat can has corresponding health care functions and is health food with rich nutrients.

Description

technical field [0001] The invention mainly relates to the technical field of food and a preparation method thereof, in particular to a canned duck meat with spirulina and a preparation method thereof. Background technique [0002] There are very few types of ready-to-eat meat products on the market, mainly fresh meat. However, with the improvement of people's living standards, a single meat product on the market cannot meet people's living needs, and the commercially available ready-to-eat meat products The nutrition of food is also single, and does not reflect its auxiliary effect. SUMMARY OF THE INVENTION [0003] In order to make up for the defects of the prior art, the present invention provides a canned duck meat with spirulina and a preparation method thereof. [0004] The invention is realized by the following technical solutions: a canned duck meat with spirulina, which is composed of the following raw materials in parts by weight: 180-200 parts of duck b...

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 Patents(China)
IPC IPC(8): A23L1/315A23L1/212A23L1/30A23L33/10A23L33/105
CPCA23L13/50A23L19/09A23L33/105A23V2002/00A23V2250/21A23V2200/30A23V2200/324
Inventor 陈嗣玖
Owner HEFEI FULAIDUO FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com