Production method of lamb liver canned food with selfheal flavor

A production method, the technology of Prunella vulgaris, is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., to achieve the effects of simple production process, improvement of liver heat and red eyes, and easy realization

Inactive Publication Date: 2017-05-24
NANLING DENDROBIUM IND ASSOC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using Prunella vulgaris and mutton liver as raw materials, Maoxiang flower and Jiuyao as health-care raw materials, a kind of nutritional and health-care canned food has been produced, which has not yet been reported or launched.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, a kind of canned lamb liver with Prunella vulgaris flavor, is made by the following steps:

[0024] A. Prunella vulgaris pretreatment: take the tender stems and leaves of Prunella vulgaris, remove impurities and wash them, blanch them in boiling water for 30 seconds, pick them up and soak them in salt water for 15 minutes, and drain;

[0025] B. Lamb liver pretreatment: Rinse the lamb liver with running water for 10 minutes, soak it in salt water for 2 hours, then boil it in boiling water for 2 minutes, boil out the blood, remove it and cool it;

[0026] C. Pretreatment of Chinese herbal medicines: take 35% of the Chinese herbal medicine Maoxianghua and 65% of the Chinese herbal medicine according to the weight ratio, add water 10 times the weight of the raw material Chinese herbal medicine, soak for 1 hour, and then decoct for 45 minutes to remove the residue of the traditional Chinese medicine to prepare the Chinese medicine juice ;

[0027] D. Stea...

Embodiment 2

[0033] Embodiment 2, a kind of canned lamb liver with Prunella vulgaris flavor, is made by the following steps:

[0034] A. Prunella vulgaris pretreatment: take the tender stems and leaves of Prunella vulgaris, remove impurities and wash them, blanch them in boiling water for 30 seconds, pick them up and soak them in salt water for 15 minutes, and drain;

[0035] B. Lamb liver pretreatment: Rinse the lamb liver with running water for 10 minutes, soak it in salt water for 2 hours, then boil it in boiling water for 2 minutes, boil out the blood, remove it and cool it;

[0036] C. Pretreatment of Chinese herbal medicines: Take 25% of Chinese herbal medicines Maoxianghua, 35% of Jiuniushu, 15% of Dongfengcao, 15% of Shancinnamon, and 10% of dried winter vegetables according to the weight ratio, add water 10 times the weight of raw Chinese herbal medicines, and soak for 1 hour , and then decocted for 45 minutes to remove the residue of Chinese medicine to obtain Chinese medicine...

Embodiment 3

[0050] Embodiment 3, a production method of Prunella vulgaris-flavored canned lamb liver, adopts the following steps:

[0051] A. Prunella vulgaris pretreatment: take the tender stems and leaves of Prunella vulgaris, remove impurities and wash them, blanch them in boiling water for 30 seconds, pick them up and soak them in salt water for 15 minutes, and drain;

[0052] B. Lamb liver pretreatment: Rinse the lamb liver with running water for 10 minutes, soak it in salt water for 2 hours, then boil it in boiling water for 2 minutes, boil out the blood, remove it and cool it;

[0053] C. Pretreatment of Chinese medicinal materials: Take 15% of Chinese medicinal materials Maoxianghua, 25% of Jiuniushu, 15% of Dongfengcao, 15% of Shancinnamon, 10% of dried winter vegetables, 10% of Baishihua, 10% of Yinxiangpi, and add raw materials Soak in water 10 times the weight of Chinese medicinal materials, soak for 1 hour, and then decoct for 45 minutes, remove the residue of Chinese medi...

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PUM

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Abstract

The invention discloses a production method of lamb liver canned food with a selfheal flavor. The lamb liver canned food with the selfheal flavor is prepared by taking selfheal and a lamb liver as raw materials and adding hierochloe odorata beauv and corniculate cayratia at the same time. The food makes full use of nutritive values of the selfheal and the lamb liver; the selfheal and the lamb liver are compatible with traditional Chinese medicines and have a synergetic effect; and the food has effects of tonifying the liver, improving eyesight, clearing away heat and purging pathogenic fire. The food can obviously relieve discomforts of populations with liver heat, hot eyes and blurred vision. A preparation technology of the food is simple and easy to realize, and the food can be produced in batch.

Description

[0001] This application is a divisional application with application number 201610918789.8, an application date of October 21, 2016, and an invention title of "A Prunella-flavored Canned Lamb Liver". technical field [0002] The invention relates to the field of food processing, in particular to a canned mutton liver with Prunella vulgaris flavor, which is prepared by using Prunella vulgaris and sheep liver as raw materials and adding Chinese medicinal materials with health care effects. Background technique [0003] Prunella vulgaris, alias: wheat ear Prunella vulgaris, iron thread Prunella vulgaris, is a perennial herb with creeping rhizomes and fibrous roots on nodes. Prunella vulgaris tastes pungent, bitter, cold in nature, returns to the liver and gallbladder meridian, has the effects of clearing away heat and purging fire, improving eyesight, dispelling stagnation and reducing swelling, and is often used for symptoms such as red eyes, swelling, headache, dizziness, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/70A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 葛留凡
Owner NANLING DENDROBIUM IND ASSOC
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