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Production method for solid cured material

A production method and technology for pickling materials, which are applied in the production field of solid pickling materials, can solve the problems of single taste and inconvenient use, and achieve the effects of low cost of raw materials, improving vitality and enhancing SOD activity.

Active Publication Date: 2014-12-10
江苏味门食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of the economy and the progress of the society, the living standards of ordinary people are constantly improving, and at the same time more requirements are put forward for seasonings. Most of the existing pickles are in powder state, which is very inconvenient to use. Secondly, Most of the existing marinades have a single taste, and consumers want marinades with better nutritional value and richer taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for producing a solid marinade, the main components of the marinade are as follows, according to mass percentages, 10% aloe vera, 10% five-spice powder, 1% shiitake mushrooms, 1% longan, 1% seaweed, 2% fungus, 2% star anise, 1% hawthorn, 40% salt, 1% jujube, 1% lotus seeds, 1% codonopsis, 1% garlic, 1% ginger, and the rest is water. The method includes the following steps: 1) raw material processing, putting aloe, five-spice powder, shiitake mushrooms, longan, seaweed, fungus, star anise, hawthorn, salt, jujube, lotus seeds, Codonopsis pilosula in a hammer mill for crushing, crushing 2) add water to mix, put the above pulverized raw materials into a sealed container, stir evenly, and mix with hot water; 3) steam the material, use a high-pressure cooking pot to cook, and the cooking time is 100-120 minutes ;4) Place the mixture obtained in step 3 in the freezer to cool and shape it, and drop the temperature to -8°C—-10°C within 30 minutes to obtain a solid marin...

Embodiment 2

[0016] A method for producing a solid marinade, the main components of the marinade are as follows, according to mass percentages, 18% aloe vera, 5% five-spice powder, 3% shiitake mushrooms, 2% longan, 2% seaweed, 3% fungus, 4% star anise, 3% hawthorn, 45% salt, 1% jujube, 1% lotus seeds, 1% codonopsis, 2% garlic, 2% ginger, and the rest is water. The method includes the following steps: 1) raw material processing, putting aloe, five-spice powder, shiitake mushrooms, longan, seaweed, fungus, star anise, hawthorn, salt, jujube, lotus seeds, Codonopsis pilosula in a hammer mill for crushing, crushing 2) add water to mix, put the above pulverized raw materials into a sealed container, stir evenly, and mix with hot water; 3) steam the material, use a high-pressure cooking pot to cook, and the cooking time is 100-120 minutes ;4) Place the mixture obtained in step 3 in the freezer to cool and shape it, and drop the temperature to -8°C—-10°C within 30 minutes to obtain a solid marina...

Embodiment 3

[0018] A method for producing a solid marinade, the main components of the marinade are as follows, according to mass percentages, 15% aloe vera, 11% five-spice powder, 1.5% shiitake mushrooms, 1% longan, 1% seaweed, 2.5% fungus, 2.5% star anise, 1.5% hawthorn, 41% table salt, 1.5% jujube, 1% lotus seed, 1% Codonopsis pilosula, 1% garlic, 1% ginger, and the rest is water; the method includes the following steps; Aloe vera, five-spice powder, shiitake mushrooms, longan, seaweed, fungus, star anise, hawthorn, salt, jujube, lotus seeds, Codonopsis pilosula, crushed in a hammer mill, the crushed particle size is below 2mm, 2) Add water to mix, and crush the above Put the final raw materials into a sealed container, stir evenly, and mix with hot water; 3) Steam the material, use a high-pressure cooking pot for cooking, and the cooking time is 100-120 minutes; 4) Place the mixture obtained in step 3 in the freezer to cool Set the shape, and drop the temperature to -8°C--10°C within ...

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Abstract

A related production method for a solid cured material is characterized in that the cured material comprises the main compositions in percent by mass: 10-20% of aloe, 10-15% of five-spice powder, 1-3% of lentinus edodes, 1-2% of longan, 1-2% of laver, 2-4% of auricularia auricula, 2-5% of illicium verum, 1-3% of haw, 40-50% of salt, 1-3% of jujube, 1-3% of lotus seed, 1-3% of radix codonopsis, and the balance water.

Description

technical field [0001] The invention relates to a production method of seasoning, in particular to a production method of solid marinade, and belongs to the technical field of seasoning slice processing. Background technique [0002] With the development of the economy and the progress of the society, the living standards of ordinary people are constantly improving, and at the same time more requirements are put forward for seasonings. Most of the existing pickles are in powder state, which is very inconvenient to use. Secondly, Most of the existing marinades have a single taste, and consumers want a marinade with better nutritional value and richer taste. Therefore, there is an urgent need for a new technical solution to solve the above technical problems. Contents of the invention [0003] In order to solve the above existing problems, the invention discloses a production method of a solid marinade. The method is simple and easy to operate, and the marinade has rich bus...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/14A23V2002/00A23V2200/302A23V2200/3262A23V2200/326A23V2200/324A23V2200/32
Inventor 陈金星
Owner 江苏味门食品有限公司
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