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Special peacock meat stockpot and production method thereof

A peacock meat, characteristic technology, applied in the direction of heat treatment of food, food ingredients as taste improver, function of food ingredients, etc., to achieve the effect of improving taste, high nutritional value and better taste

Inactive Publication Date: 2018-06-29
重庆菲利克思农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the context of the increasing scale of peacock artificial breeding, there are more and more cooking methods and related products. However, with the improvement of people's living standards, people began to pursue how to cook peacock meat healthy and delicious. However, how to make healthy and delicious peacock meat Delicious coexistence remains a big problem for cooks

Method used

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preparation example Construction

[0053] The embodiment of the present invention also provides a kind of preparation method of special peacock meat soup pot, comprising:

[0054] Add 20 to 40 parts of distilled water to 2 to 5 parts of Radix Astragali, 5 to 10 parts of Chinese yam in parts by weight; Boiling and filtering at a temperature of ~100°C to obtain the first filtrate; extracting active ingredients of traditional Chinese medicine raw materials at high temperature, so that the active ingredients fully overflow.

[0055] Adding 10 to 14 parts of honey in parts by weight to the first filtrate to obtain the first mixture;

[0056] 40-54 parts by weight of peacock meat and 1-2 parts of pig bones are mixed with the first mixture, boiled at a temperature of 100-105° C. for 1-2 hours, and then filtered to obtain the second filtrate and The first filter residue: boil the peacock meat and pig bones in the extracting solution, so that the nutrition of the peacock meat and pig bones can be fully combined with th...

Embodiment 1

[0064] This embodiment provides a special peacock meat soup pot, which is prepared by the following preparation method:

[0065] S1: Sorting, washing, drying and pulverizing the astragalus, yam, codonopsis pilosula, angelica dahurica and wolfberry in sequence;

[0066] S2: 2 parts by weight of Radix Astragali, 5 parts of Chinese yam; 3 parts of Codonopsis pilosula, 4 parts of Angelica dahurica and 3 parts of Lycium barbarum were added to 20 parts of distilled water, boiled and filtered at a temperature of 98°C to obtain the first filtrate ;

[0067] S3: adding 10 parts of honey in parts by weight to the first filtrate to obtain a first mixture;

[0068] S4: Mix 40 parts of peacock meat and 1 part of pig bone with the first mixture in parts by weight, boil at 100° C. for 1 hour, and then filter to obtain the second filtrate and the first filter residue;

[0069] S5: adding 3 to 8 parts of flavoring agent in parts by weight to the second filtrate and boiling at 98° C. for 6 mi...

Embodiment 2

[0072] This embodiment provides a special peacock meat soup pot, which is prepared by the following preparation method:

[0073] S1: Sorting, washing, drying and pulverizing the astragalus, yam, codonopsis pilosula, angelica dahurica and wolfberry in sequence;

[0074] S2: add 25 parts of distilled water to 3 parts by weight of Astragalus membranaceus, 6 parts of Chinese yam; 4 parts of Codonopsis pilosula, 6 parts of Angelica dahurica and 4 parts of Chinese wolfberry, boil and filter at a temperature of 98.5°C to obtain the first filtrate ;

[0075]S3: adding 11 parts of honey in parts by weight to the first filtrate to obtain the first mixture;

[0076] S4: 42 parts by weight of peacock meat and 1.5 parts of pig bones were mixed with the first mixture, boiled at 103°C for 1.5 hours, and then filtered to obtain the second filtrate and the first filter residue;

[0077] S5: Add the second filtrate to 4 parts by weight of flavoring agent and boil at 98.5°C for 6.5 minutes to ...

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Abstract

The invention provides a special peacock meat stockpot and a production method thereof, and relates to the technical field of stockpots. The special peacock meat stockpot is mainly produced from, by weight, 40-54 parts of peacock meat, 1-2 parts of pig marrowbones, 10-14 parts of honey, 2-5 parts of Radix Astragali, 5-10 parts of Chinese yam, 3-8 parts of Radix Codonopsis, 4-10 parts of dahurian angelica root, 3-6 parts of wolfberry fruits, 3-8 parts of a seasoning and 1-2 parts of a dipping sauce. The special peacock peat stockpot has the efficacy of strengthening the spleen and the stomach,tonifying qi and invigorating the spleen, and tonifying qi and strengthening the physique, and can treat constipation, inappetence and other diseases. The mouthfeel of the stockpot is improved on thebasis of guaranteeing the nutrients of the stockpot.

Description

technical field [0001] The invention relates to the technical field of soup pots, and in particular to a special peacock meat soup pot and a preparation method thereof. Background technique [0002] Peacocks (English name: Peafowls), including 2 species of peacocks, have a total length of more than 2 meters, of which the tail screen is about 1.5 meters, and they are the largest of Galliformes. The top of the head is emerald green, and the feather crown is blue-green and pointed; the overlying feathers on the tail are very long, forming a tail screen, which is bright and beautiful; the real tail feathers are very short and dark brown. The female bird has no tail screen, and the feather color is dark brown and mottled. Inhabits open areas in forests. omnivorous. Males mate with females. The blue peacock is distributed in India and Sri Lanka, and the green peacock is distributed in Southeast Asia. In China, it is only found in the west and south of Yunnan. The wild number is...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L13/70A23L33/00A23L33/105A23L5/10
CPCA23L5/13A23L13/20A23L13/42A23L13/428A23L13/50A23L13/72A23L33/00A23L33/105A23V2002/00A23V2200/30A23V2200/32A23V2250/204A23V2250/21A23V2200/14A23V2300/14A23V2300/24
Inventor 黄礼邹建
Owner 重庆菲利克思农业发展有限公司
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