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Method for manufacturing shrike meat paste with rhizoma atractylodis flavor

A production method and a technology for spearhead vegetables are applied in the field of food processing and achieve the effects of broad market prospects, simple production process and delicious taste.

Inactive Publication Date: 2016-05-11
ANHUI LIANZHE JADE & BAMBOO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But with the main raw material of the present invention, spear head vegetable and mozu, supplemented with the meat sauce that the Chinese medicinal material of tool health-care effect is made, there is no report and product listing yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1, the preparation method of a kind of spear head vegetable flavor moth meat sauce, the preparation steps are as follows:

[0030] A. Pretreatment of spinach vegetable: Take the young leaves of spearhead vegetable in the vigorous growth period, wash them, cut them into 2-3 cm long pieces, put them in a stainless steel container, add water three times the weight of the spearhead vegetable, and add 0.5% cellulose Enzymes, 0.3% hemicellulase, 0.2% pectinase, stirred evenly, heated to 40-42°C for 60 minutes, then put into 80-mesh sieve beater, and prepared the hydrolyzed slime of spearhead vegetable;

[0031] B. Sauce pretreatment: Take an appropriate amount of chili sauce, soybean paste with 3 times the weight of chili sauce, and sweet noodle sauce with 2 times the weight into the container, add water with 1.5 times the weight of the sauce, and make a sauce;

[0032] C. Pretreatment of Chinese medicinal materials: take 10% of Chinese medicinal materials Evodia...

Embodiment 2

[0038] Embodiment 2, a kind of preparation method of spear head vegetable flavor moth meat sauce, the preparation steps are as follows:

[0039] A. Pretreatment of spinach vegetable: Take the young leaves of spearhead vegetable in the vigorous growth period, wash them, cut them into 2-3 cm long pieces, put them in a stainless steel container, add water 4 times the weight of the spearhead vegetable, and add 0.6% cellulose Enzymes, 0.4% hemicellulase, 0.2% pectinase, stirred evenly, heated to 38-40°C for 65 minutes, then put into a 60-mesh sieve beater to prepare the hydrolyzed pimento lanceolata;

[0040] B. Sauce pretreatment: Take an appropriate amount of chili sauce, soybean paste 3.5 times the weight of chili sauce, and 2.5 times the sweet noodle sauce into the container, add water 2.5 times the weight of the sauce, and make a sauce;

[0041] C. Pretreatment of Chinese medicinal materials: Take 10% of Chinese medicinal materials Evodia rutaecarpa, 8% ginger, 7% clove, 5% ...

Embodiment 3

[0049] Embodiment 3, a kind of preparation method of spear head vegetable flavor moth meat sauce, the preparation steps are as follows:

[0050] A. Pretreatment of spinach vegetable: take the young leaves of spearhead vegetable in the vigorous growth period, wash them, cut them into 2-3 cm long pieces, put them in a stainless steel container, add water 3.5 times the weight of the spearhead vegetable, and add 0.4% cellulose Enzymes, 0.5% hemicellulase, 0.3% pectinase, stirred evenly, heated to 39-41°C and kept for 55 minutes, then put into 80-mesh sieve beater to prepare the hydrolyzed pimento piscifolia;

[0051] B. Sauce pretreatment: Take an appropriate amount of chili sauce, soybean paste 3.2 times the weight of chili sauce, and 2.4 times the sweet noodle sauce into the container, add water twice the weight of the sauce to make a sauce;

[0052] C. Pretreatment of Chinese medicinal materials: take Chinese medicinal materials Evodia 8%, ginger 7%, clove 7%, perrin 5%, cumi...

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PUM

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Abstract

The invention discloses a method for manufacturing shrike meat paste with rhizoma atractylodis flavor. The shrike meat paste is made of rhizoma atractylodis and shrikes, and fructus evodiae, rhizoma zingiberis recens, flos caryophylli, herba eupatorii, fructus foeniculi, pepper, pericarpium zanthoxyli, fructus lycii, fructus sophorae, herba taraxaci, caulis bambusae in taenia and fritillaria are added into the rhizoma atractylodis and the shrikes, so that the shrike meat paste with the rhizoma atractylodis flavor and healthcare functions can be manufactured. The method has the advantages that nutritional value of the rhizoma atractylodis and nutritional value of the shrikes are sufficiently utilized, the rhizoma atractylodis, the shrikes and traditional Chinese medicines are compatible with one another, and accordingly effects of drying dampness, strengthening spleens and warming the spleens and stomachs for dispelling cold can be realized under synergistic effects of the rhizoma atractylodis, the shrikes and the traditional Chinese medicines; the finished paste has strong aroma, tastes delicate and has the healthcare functions, and discomfort can be obviously relieved for people who suffer from long-term stuffy gastral cavities, anorexia, little digestion and abdominal distension after people eat the shrike meat paste for a long term; processes for manufacturing the shrike meat paste are simple, the shrike meat paste can be produced on a large scale by the aid of the method, and accordingly the method has a broad market prospect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a moth meat sauce with the flavor of mussels prepared by adding Chinese medicinal materials with health-care effects by using mussels and moths as raw materials. Background technique [0002] Spear head vegetable, called Nan Cangzhu, is a plant of Compositae. It likes cool and dry climate, and is afraid of high temperature and high humidity. The texture is solid, the cross-section is yellowish white or off-white, and there are many reddish-brown oil chambers. Specific aroma, warm in nature, pungent and bitter, has the functions of drying dampness and invigorating the spleen, expelling wind and cold, and improving eyesight. , Damp-heat syndrome, damp arthralgia and daily disease, summer heat, dysentery, exogenous pathogenic factors, yellow and leucorrhea embolism. [0003] Thrush, also known as blackbird and blackbird, is a bird in the genus Thrush in the Flycatidae family. Widel...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00
Inventor 何淑芳魏天旭
Owner ANHUI LIANZHE JADE & BAMBOO CO LTD
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