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

Chestnut-flavor mutton and processing method thereof

A mutton and chestnut-flavored technology, applied in application, food preparation, food science, etc., can solve the problem of single mutton products, achieve the effects of wide source of raw materials, safe production environment, and prevention of high blood pressure

Inactive Publication Date: 2014-05-07
柳培健
View PDF3 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current market, mutton products are relatively single, mostly fresh mutton or mutton stewed products. Therefore, a variety of mutton products have been developed to fully meet market demand and give consumers more choices

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 1

[0016] A chestnut-flavored mutton is characterized in that it is composed of the following raw materials in parts by weight:

[0017] Fresh mutton 80, chestnut 30, chestnut leaves 5, rhodiola rosea 3, chuanxiong 3, ganoderma lucidum 3, gentian 2, hedyotis diffusa 3, mountain bean root 2, thyme 4, polygala 2, acacia 2, soy sauce 5 , appropriate amount of salt, nutritional additives 8;

[0018] The nutritional additive is composed of angelica oil, pearl powder and nutmeg powder in a weight ratio of 0.04:4:6.

[0019] The processing method of described chestnut-flavored mutton is characterized in that comprising the following steps:

[0020] (1) Add chestnut leaves, Rhodiola rosea, Chuanqiong, Ganoderma lucidum, Gentiana, Hedyotis diffusa, Bean root, Thyme, Polygala, Albizia julibrissin into an appropriate amount of water, heat and decoct to obtain a decoction;

[0021] (2) Wash the fresh mutton and cut it quickly, then put it into the decoction, heat and simmer until the decoc...

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 chestnut-flavor mutton and a processing method thereof. The chestnut-flavor mutton is prepared from following raw materials in parts by weight: 60-80 parts of fresh mutton, 20-30 parts of chestnuts, 3-5 parts of chestnut leaves, 3-4 parts of rhodiola rosea, 2-3 parts of ligusticum wallichii, 1-3 parts of lucid ganoderma, 1-2 parts of gentiana scabra bunge, 3-4 parts of hedyotis diffusa, 2-3 parts of subprostrate sophora, 2-4 parts of thymus mongolicus, 2-3 parts of polygala tenuifolia, 1-2 parts of albizia julibrissin, 3-5 parts of soybean sauce, a suitable amount of table salt and 5-8 parts of a nutrition additive. According to the chestnut-flavor mutton and the processing method thereof, the operation is simple, and raw material sources are wide; the production environment is safe and sanitary; the mutton, the chestnuts and various health-care traditional Chinese medicine components are combined to produce ideal mutton with health-care effects for preventing diseases including hypertension, arteriosclerosis, osteoporosis and the like.

Description

[0001] technical field [0002] The invention relates to chestnut-flavored mutton and a processing method thereof, belonging to the technical field of food processing. Background technique [0003] Mutton is a common food on the table in our country, especially in the colder north, it is very popular because of its warm nature. In the current market, mutton products are relatively single, and most of them are fresh mutton or mutton stewed products. Therefore, a variety of mutton products have been developed, which can fully meet market demand and give consumers more choices. Contents of the invention [0004] The invention overcomes the deficiencies in the prior art and provides chestnut-flavored mutton and a processing method thereof. [0005] The present invention is achieved through the following technical solutions: [0006] A chestnut-flavored mutton is characterized in that it is composed of the following raw materials in parts by weight: [0007] Fresh mutton 60-...

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): A23L1/311A23L1/314A23L1/318A23L1/30A23L33/10A23L33/105A23L33/12
CPCA23L13/40A23L13/06A23L33/10A23L33/105A23V2002/00
Inventor 柳培健
Owner 柳培健
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