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Seasoning formula for removing fishy smell and goaty flavor

A condiment and mutton-odor technology, which is applied in the field of condiment formulas for removing fishy smell and muttony smell, can solve the problems of incomplete fishy smell removal, spicy taste, and single formula, so as to achieve pure meat quality and strong ability to remove fishy smell , nutritious effect

Inactive Publication Date: 2017-06-06
GUIZHOU HONGRUIXIANG AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, beef and mutton have strong fishy and mutton smells. If the fishy and mutton smells are not properly removed, the taste will be poor and difficult to swallow.
At present, the condiment formula for removing fishy smell and mutton smell is single, and most of them are boiled with a large amount of ginger to remove the fishy smell. If the amount of ginger is small, the fishy smell will not be removed thoroughly. The original taste, taste and texture of mutton are poor; in addition, the existing condiments only remove part of the fishy smell, and have almost no beauty, beauty, health care and other effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh 10g of calamus, 10g of raw soybeans, 2g of dried ginger slices, 1g of dried yam, 0.2g each of celery, mint, licorice, tangerine peel, and tea leaves, 2g each of chamomile, rosemary, calendula, water onion, rock sugar, and salt, 3g each of grape vinegar and wine; wrap calamus, dried ginger slices, dried yam, celery, mint, licorice, tangerine peel, tea leaves, chamomile, rosemary, calendula, and water onion with gauze, and mix with salt in a 35°C Soak in warm water for 30 minutes and set aside; rinse 2200g beef with running water, drain, slice and pour into the reserve liquid, add grape vinegar and wine, marinate for 30 minutes, wash and drain with water, dissolve rock sugar with water into rock sugar water for later use , the condiment slag is reserved for later use; put the drained beef into the frying pan, add rock sugar water and raw soybeans, and stir-fry for 2 minutes. When the meat is mature, stop and turn off the heat immediately; Reserve seasoning residues,...

Embodiment 2

[0023] Weigh 12g calamus, 8g raw soybeans, 2.5g dried ginger slices, 0.8g dried yam, 0.5g each of celery, mint, licorice, tangerine peel, tea leaves, chamomile, rosemary, calendula, water onion, rock sugar, and salt. 1.5g, 4g each of grape vinegar and wine; wrap calamus, dried ginger slices, dried yam, celery, mint, licorice, tangerine peel, tea leaves, chamomile, rosemary, calendula, and water onion with gauze and bind them with salt Soak in warm water at 45°C for 25 minutes and set aside; rinse 2000g of beef with running water, drain the water, slice it, pour it into the reserve liquid, add grape vinegar and wine, marinate for 25 minutes, wash and drain it with water, dissolve rock sugar in water The rock sugar water is reserved, and the seasoning residue is reserved for later use; put the drained beef into the frying pan, add rock sugar water and raw soybeans, and stir-fry for 4 minutes. When the meat is mature, stop and turn off the heat immediately; pour the fried beef int...

Embodiment 3

[0025] Weigh 15g calamus, 5g raw soybeans, 3g dried ginger slices, 0.6g dried yam, 0.8g each of celery, mint, licorice, tangerine peel, tea leaves, 1g each of chamomile, rosemary, calendula, water onion, rock sugar, and salt 5g each of grape vinegar and wine; wrap calamus, dried ginger slices, dried yam, celery, mint, licorice, tangerine peel, tea leaves, chamomile, rosemary, calendula, and water onion with gauze, and then mix with salt at 55°C Soak in warm water for 20 minutes and set aside; rinse 2100g of mutton with running water, drain the water, slice it, pour it into the reserve liquid, add grape vinegar and wine, marinate for 20 minutes, wash and drain it with water, and dissolve the rock sugar into rock sugar water Put the drained mutton into the frying pan, add rock sugar water and raw soybeans and stir-fry for 5 minutes, when the meat is mature, stop and turn off the heat immediately; pour the fried mutton into the boiling water pot, Put in the reserved condiment res...

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PUM

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Abstract

The invention relates to a seasoning formula for removing fishy smell and goaty flavor and belongs to the technical field of food seasoning. The seasoning formula is prepared from the following raw materials in parts by weight: 10 to 15 parts of rhizoma acori graminei, 5 to 10 parts of raw soybean, 2 to 3 parts of dry ginger slice, 0.6 to 1 part of rhizoma dioscoreae slice, 0.2 to 0.8 part of wild celery herb, 0.2 to 0.8 part of herba menthae, 0.2 to 0.8 part of liquorice root, 0.2 to 0.8 part of pericarpium citri reticulatae, 0.2 to 0.8 part of tea, 1 to 2 parts of chamomile, 1 to 2 parts of rosemarinus officinalis, 1 to 2 parts of marigold, 1 to 2 parts of scirpus tabernaemontani, 1 to 2 parts of crystal sugar, 1 to 2 parts of salt, 3 to 5 parts of grape vinegar and 3 to 5 parts of wine. A using method of the seasoning formula comprises the steps of soaking the seasoning into liquid to pickle sliced meat, washing, draining off, stir frying in high fire and stewing. The formula and the method disclosed by the invention can effectively remove the fishy smell and the goaty flavor of meat products of beef, mutton and the like, and the seasoning formula has unique flavor and further has effects of beautifying, nourishing skin, nourishing and the like.

Description

technical field [0001] The invention relates to a seasoning formula for removing fishy and mutton smells, and belongs to the technical field of food seasonings. Background technique [0002] Beef and mutton have high protein content, low fat content, rich nutrition and delicious taste, and are deeply loved by people. However, beef and mutton have a strong fishy and mutton smell. If the fishy smell and mutton smell are not properly removed, the taste will be poor and difficult to swallow. At present, the condiment formula for removing fishy smell and mutton smell is single, and most of them are boiled with a large amount of ginger to remove the fishy smell. If the amount of ginger is small, the fishy smell will not be removed thoroughly. The original taste, mouthfeel and texture of mutton are relatively poor; in addition, the existing condiments only remove part of the fishy smell, and have almost no effects such as beauty treatment, beauty care, and health care. Contents ...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L33/00
CPCA23V2002/00
Inventor 吴宗伟
Owner GUIZHOU HONGRUIXIANG AGRI DEV CO LTD
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