Equisetum ramosissimum herb flavored pork liver canned food

A technology for the flavor of the herbs and the herbs is applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., to achieve the effects of easy realization, improvement of liver heat and red eyes, and widespread production.

Inactive Publication Date: 2017-05-31
南陵百绿汇农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A nutritious and health-care canned food has been produced by using scorpion grass and pig liver as raw materials, and red stone fungus and longli leaf as health-care raw materials. It has not yet been reported and the product is on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, a kind of canned pork liver with festival flavor, adopts the following steps to make:

[0026] A. Knuckles pretreatment: Take fresh Knuckles, wash, drain and cut into 2 cm long pieces;

[0027] B. Pork liver pretreatment: Rinse the pork liver with running water, soak it in salt water for 3 hours, boil it in boiling water for 4 minutes, then take it out and cool it;

[0028] C. Pretreatment of Chinese herbal medicines: Take 35% of Chinese herbal medicine red stone fungus and 65% of longli leaf according to the weight ratio, add water 12 times the weight of raw Chinese herbal medicines, soak for 2 hours, and then decoct for 50 minutes to remove the residue of traditional Chinese medicine to obtain traditional Chinese medicine juice;

[0029] D. Prepare marinade: take the boiled bone broth and pour it into the marinated pot, add 6% star anise, 8% cinnamon, 6% tangerine peel, 4% cloves, 5% pepper, and 3% fennel , 7% licorice, 6% Chinese medicine juice, 2...

Embodiment 2

[0036] Embodiment 2, a kind of canned pork liver with festival flavor, adopts the following steps to make:

[0037] A. Knuckles pretreatment: Take fresh Knuckles, wash, drain and cut into 2 cm long pieces;

[0038] B. Pork liver pretreatment: Rinse the pork liver with running water, soak it in salt water for 3 hours, boil it in boiling water for 4 minutes, then take it out and cool it;

[0039] C. Pretreatment of Chinese herbal medicines: take 35% of Chinese herbal medicines red stone fungus, 65% of longli leaves, 15% of bamboo leaves, 15% of white perilla leaves, and 10% of abacus seven according to the weight ratio, and add water 12 times heavier than the raw materials of Chinese herbal medicines, Soak for 2 hours, then decoct for 50 minutes, remove the residue of Chinese medicine, and make Chinese medicine juice;

[0040] D. Prepare marinade: take the boiled bone broth and pour it into the marinated pot, add 6% star anise, 8% cinnamon, 6% tangerine peel, 4% cloves, 5% ...

Embodiment 3

[0052] Embodiment 3, a kind of canned pork liver with festival flavor, adopts the following steps to make:

[0053] A. Knuckles pretreatment: Take fresh Knuckles, wash, drain and cut into 2 cm long pieces;

[0054] B. Pork liver pretreatment: Rinse the pork liver with running water, soak it in salt water for 3 hours, boil it in boiling water for 4 minutes, then take it out and cool it;

[0055] C. Pretreatment of Chinese herbal medicines: according to the weight ratio, take 35% of red stone fungus, 65% of longli leaf, 15% of bamboo yellow, 15% of perilla leaf, 10% of abacus seven, 10% of lip vanilla, 10% of mottled bamboo root, Add water 12 times the weight of raw Chinese medicinal materials, soak for 2 hours, decoct for 50 minutes, remove Chinese medicinal residues, and prepare Chinese medicinal juice;

[0056] D. Prepare marinade: take the boiled bone broth and pour it into the marinated pot, add 6% star anise, 8% cinnamon, 6% tangerine peel, 4% cloves, 5% pepper, and 3...

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PUM

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Abstract

The invention discloses an equisetum ramosissimum herb flavored pork liver canned food. Equisetum ramosissimum herbs and pork livers are used as raw materials, and besides, thallus of umbilicaria hypococcinea and leaves of sauropus rostratus are added, so that the equisetum ramosissimum herb flavored pork liver canned food is made. According to the equisetum ramosissimum herb flavored pork liver canned food, the nutrient value of the equisetum ramosissimum herbs and the nutrient value of the pork livers are sufficiently used, and the equisetum ramosissimum herbs and the pork livers are in mutual compatibility and synergistic interaction with traditional Chinese medicines, so that the equisetum ramosissimum herb flavored pork liver canned food has the efficacy of nourishing the liver, improving eyesight, reducing fever and causing diuresis, and can obviously improve the discomfort of crowds with liver heat, red eyes and cloudy vision after being eaten for a long term. The making technology is simple, and easy to realize, and massive production can be realized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a canned pork liver with the flavor of jiejiecao and pig liver, which are prepared by adding traditional Chinese medicinal materials with health-care effects. Background technique [0002] Trichosanthes, the whole herb of the Equisetaceae equisetaceae plant Trichosanthes, can be picked in all seasons. Saccharomyces japonicus is sweet in taste, slightly bitter, and flat in nature. It has the functions of improving eyesight, benefiting will, clearing away heat, and diuresis. [0003] Pork liver, rich in iron and phosphorus, is an indispensable raw material for hematopoiesis. Pork liver is rich in protein, lecithin and trace elements, which is beneficial to children's intellectual and physical development. Pork liver is rich in vitamin A. Eating pork liver often can gradually eliminate eye diseases. Pork liver tastes sweet, bitter, warm in nature, and belongs to the liver meridian. ...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/70A23L13/40A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/314A23V2200/326A23V2250/21
Inventor 葛留凡
Owner 南陵百绿汇农业科技有限公司
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