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Carp seasoning marinade and making method thereof

A production method and marinade technology, applied in the direction of food science, etc., can solve the problems of complex production methods, lack of nutritional value, poor quality of gutter oil, etc., achieve good physiotherapy and health care effects, rich nutritional value, and improve production efficiency

Inactive Publication Date: 2016-11-16
敖芸皎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rice noodles themselves are bland and tasteless. The key lies in the soup used for seasoning, which is the marinade. The taste of the marinade is not only related to the recipe, but also the method of making it. The recipe has been improved, and there are some differences in the stewed marinade. The soup ingredients are single, and basically they are simply made of bone broth with a very low concentration and some seasonings and cooking oil. Most stores The added seasonings and edible oils are of different grades, the taste is not good, the nutritional content is low, and the nutritional value is lacking
Some stores blindly add spices to increase the taste, and consumers will feel dry mouth and easy to get angry after eating.
Even some unscrupulous merchants use waste oil to make seasoning for rice noodles. The quality of waste oil is extremely poor and unhygienic. It is a non-edible oil with a peroxide value, acid value, and moisture that seriously exceed the standard. mucous membranes, causing food poisoning, seriously affecting health
[0003] With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue the unique flavor of food. At present, there are few varieties of seasoning marinade for rice noodles on the market, and the nutritional value has certain limitations. , also lacks unique flavor, and the production method is relatively complicated, it is difficult to meet the growing consumer market demand and people's increasingly updated modern health concept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A carp seasoning marinade is made from the following raw materials in parts by weight: 100 parts of fresh carp meat, 5 parts of vegetable oil, 1 part of red ginger, 1 part of red garlic, 1 part of fresh pea, 2 parts of long handle pepper, rice wine 5 parts, 80 parts of clear soup, 3 parts of dark soy sauce, 5 parts of refined salt, 2 parts of rock sugar, 1 part of monosodium glutamate, an appropriate amount of water, and 8 parts of seasoning; the seasoning includes the following raw materials in parts by weight: Gan Si 0.1 1 part of cinnamon, 1 part of yellow gardenia, 0.1 part of pepper, 1 part of thorn rose, 0.2 part of wolfberry, 0.2 part of litchi grass, 0.5 part of turmeric, 0.2 part of American ginseng, 0.02 part of angelica;

[0020] The preparation method of described carp seasoning marinade, comprises the following steps:

[0021] (1) Select fresh carp meat, wash it, put it in water and scald until it is half-cooked, take it out and wash it, and then put it int...

Embodiment 2

[0027] A carp seasoning marinade is made from the following raw materials in parts by weight: 150 parts of fresh carp meat, 10 parts of vegetable oil, 3 parts of red ginger, 3 parts of red garlic, 3 parts of fresh peas, 5 parts of long-handled pepper, rice wine 10 parts, 200 parts of clear soup, 6 parts of dark soy sauce, 7 parts of refined salt, 6 parts of rock sugar, 2 parts of monosodium glutamate, an appropriate amount of water, and 15 parts of seasoning; the seasoning includes the following raw materials in parts by weight: Gan Si 0.3 2 parts of cinnamon, 2 parts of yellow gardenia, 0.3 part of pepper, 2 parts of thorn rose, 0.4 part of wolfberry, 0.4 part of litchi grass, 1 part of turmeric, 0.4 part of American ginseng, 0.04 part of angelica;

[0028] The preparation method of described carp seasoning marinade, comprises the following steps:

[0029] (1) Select fresh carp meat, wash it, put it in water and scald until it is half-cooked, take it out and wash it, and then...

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PUM

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Abstract

The invention discloses carp seasoning marinade and a making method thereof. The carp seasoning marinade is prepared from the following raw materials: fresh carp flesh, vegetable oil, red ginger, red-peel garlic, fresh pea, long-stem chili, yellow wine, clear soup, soy sauce, refined salt, rock candy, aginomoto, an appropriate amount of water and seasoning. The making method includes the steps: (1) preparing carp meat paste for standby application; (2) preparing a seasoning bag for standby application; (3) preparing a soup base for standby application; (4) placing the seasoning bag into the soup base, and heating and filtering the soup base to obtain seasoning liquid for standby application; (5) placing carp flesh paste into the seasoning liquid, adding the aginomoto, boiling the seasoning liquid, slowly stewing the seasoning liquid with soft fire and naturally cooling the seasoning liquid to obtain the carp seasoning marinade. The carp seasoning marinade is fragrant, savory in flavor, unique in taste, rich in nutritional value, simple in process and suitable for popularization and application and has excellent physical therapy health protection effects. Technology is easily mastered, and production efficiency is greatly improved.

Description

technical field [0001] The invention relates to an edible marinade and a preparation method thereof, in particular to a carp seasoning marinade and a preparation method thereof. Background technique [0002] Rice noodles are one of the most common traditional foods in southern my country. People often use this as breakfast. It is made by first soaking the rice, grinding it into a slurry and filtering it dry, putting it into a dough ball and boiling it, and then pressing out the rice noodles, and then Formed into a ball in water. The rice noodles themselves are bland and tasteless. The key lies in the soup used for seasoning, which is the marinade. The taste of the marinade is not only related to the recipe, but also the method of making it. The recipe has been improved, and there are some differences in the stewed marinade. The soup ingredients are single, and basically they are simply made of bone broth with a very low concentration and some seasonings and cooking oil. Most...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L17/00
Inventor 敖芸皎
Owner 敖芸皎
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