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Marinating material and method for marinating foods through marinating materials

A technology of brine and raw materials, which is applied in the food field, can solve the problem of single taste of food, and achieve the effect of rich nutrition, good economic benefits and good taste

Inactive Publication Date: 2017-09-05
QUZHOU FUCHUANG IND DESIGN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a stewed material for processing stewed duck and its preparation method, which solves the technical problem in the prior art that the taste of the food prepared by the stewed material is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The stewed material in this example is made from the following raw materials in parts by weight: 20 parts of raw astragalus, 20 parts of salvia miltiorrhiza, 20 parts of radix radix radiata, 20 parts of star anise, 20 parts of grasswort, 15 parts of licorice, 20 parts of fenugreek, and 20 parts of clove , 15 parts of Angelica dahurica, 20 parts of fragrant leaves, 17 parts of pepper, 20 parts of cooking wine, 10 parts of soy sauce, 16 parts of black pepper powder, 16 parts of magnolia powder, 17 parts of sand ginger powder, 20 parts of broth, 20 parts of salt, 20 parts of sugar , 10 parts of chicken essence, 10 parts of sesame oil, 10 parts of preservatives;

[0024] Wherein the preservative is made of the following raw materials in percentage by weight: 0.5% malic acid, 1.5% Streptococcus lactis, 3.0% sodium lactate, 1.5% potassium sorbate, and the balance is water;

[0025] The method for using the stewed food of the present embodiment comprises the following steps: ...

Embodiment 2

[0031] The stewed material in this example is made from the following raw materials in parts by weight: 50 parts of raw astragalus, 40 parts of salvia miltiorrhiza, 50 parts of Ophiopogon japonicus, 50 parts of star anise, 40 parts of grasswort, 40 parts of licorice, 50 parts of patchouli, and 50 parts of cloves , 40 parts of Angelica dahurica, 50 parts of fragrant leaves, 45 parts of Chinese pepper, 50 parts of cooking wine, 28 parts of soy sauce, 35 parts of black pepper powder, 35 parts of magnolia powder, 36 parts of ginger powder, 50 parts of broth, 35 parts of salt, and 30 parts of sugar , 20 parts of chicken essence, 30 parts of sesame oil, 15 parts of preservatives;

[0032] Wherein the preservative is made of the following raw materials in percentage by weight: 1.5% malic acid, 2.5% Streptococcus lactis, 4.0% sodium lactate, 2.5% potassium sorbate, and the balance is water;

[0033] The method for using the stewed food of the present embodiment comprises the following...

Embodiment 3

[0039] The stewed material in this example is made from the following raw materials in parts by weight: 30 parts of raw astragalus, 25 parts of salvia miltiorrhiza, 30 parts of Ophiopogon japonicus, 30 parts of star anise, 25 parts of grasswort, 26 parts of licorice, 30 parts of patchouli, and 31 parts of clove , 23 parts of Angelica dahurica, 30 parts of fragrant leaves, 26 parts of peppercorns, 31 parts of cooking wine, 15 parts of soy sauce, 23 parts of black pepper powder, 22 parts of magnolia powder, 25 parts of sand ginger powder, 25 parts of broth, 23 parts of salt, 22 parts of sugar , 13 parts of chicken essence, 16 parts of sesame oil, 11 parts of preservatives;

[0040] Wherein the preservative is made of the following raw materials in percentage by weight: 0.9% of malic acid, 1.9% of Streptococcus lactis, 3.3% of sodium lactate, 1.9% of potassium sorbate, and the balance is water;

[0041] The method for using the stewed food of the present embodiment comprises the ...

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PUM

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Abstract

The invention provides a marinating material and a method for marinating foods through the marinating material, and relates to the technical field of foods. The marinating material disclosed by the invention is made from the following raw materials of unprocessed radix astragali, radix salviae miltiorrhizae, radix ophiopogonis, star aniseeds, fructus amomi globosi, licorice roots, Cantonese styrax, cloves, radix angelicae, bay leaves, Chinese prickly ash, cooking wine, a soy sauce, black pepper powder, biond magnolia flower powder, rhizoma kaempferiae powder, a soup stock, table salt, sugar, chicken essence, sesame oil and a preservative. The marinating material adopting the formula disclosed by the invention is suitable for marinating meat dishes such as marinated ducks, marinated young pigeons and marinated chicks, and can meet pursuit of people for diversified diet tastes; and the dishes marinated by the marinating material disclosed by the invention are fresh, fragrant and delicious, and appropriate in crisp and tender degrees, and people cannot feel oily after eating the marinated dishes for a long term.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a marinade and a method for stewing food using the marinade. Background technique [0002] Stewed materials are also called stewed medicine, stewed incense, etc., that is, spices and condiments. Stewed food is a traditional food in my country. There are various stewed materials and stewed methods, which bring different tastes and flavors. This has created a variety of Chinese cuisines with different tastes and enriched my country's food culture. . [0003] The marinade has a strong aroma, which can remove the fishy smell of food raw materials and increase the aroma of food. Put the brine in a brine pot and add water to boil to make brine. Different brine recipes can be made into brine with different flavors. There are hundreds of kinds of spices in the market, the more common ones are star anise, cinnamon, pepper, nard pine, cumin, white koi, meat koi, amomum, fragrant leaves, m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L13/40
CPCA23L13/428A23L27/00A23V2002/00A23V2400/231A23V2200/10A23V2250/044A23V2250/30
Inventor 姚凯
Owner QUZHOU FUCHUANG IND DESIGN CO LTD
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