Condiment bags used for pickling mutton

A technology of bagging and mutton, which is applied in the field of bagging for marinated mutton, can solve the problems of not being able to remove the smell of mutton, poor curing effect, etc., and achieve good taste of pickling, good eating and drinking soup, tangy effect

Inactive Publication Date: 2018-09-18
ANHUI PROVINCE GUZHEN COUNTY ZHENGHUA SHEEP IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Nowadays, many families pickle the mutton, then air-dry it, and then process and eat it, but the current pickling generally only uses salt, so the pickling often cannot remove the smell of mutton, and the effect of pickling is not good.

Method used

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  • Condiment bags used for pickling mutton
  • Condiment bags used for pickling mutton

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A material bag used for marinating mutton, characterized in that: it is made of the following materials by weight,

[0027] 4 parts of tangerine peel, 1 part of grass fruit, 3 parts of ginger slices, 4 parts of star anise, 5 parts of fennel, 1 part of cloves, 3 parts of Angelica dahurica, 2 parts of pepper, 1 part of turmeric, 2 parts of garlic, 1 part of nutmeg, 5 parts of cinnamon , 8 parts of iodized salt, 10 parts of additives, 9 parts of blended juice;

[0028] The auxiliary agent is made of the following materials by weight,

[0029] 1 part of Baiwei, 2 parts of Scutellaria, 3 parts of Ginseng, 4 parts of Eucommia, 5 parts of Liu Jinu, 6 parts of Desmodium, 1 part of Xiangjia Peel, 2 parts of Tangerine Pit, 3 parts of Chuanwu, 4 parts of Tripterygium, 5 parts of root, 6 parts of cassia seed;

[0030] The preparation method is as follows: put the above-mentioned materials into a casserole, add 60 parts by weight of clear water, then boil for 2-3 hours with strong...

Embodiment 2

[0041] A material bag used for marinating mutton, characterized in that: it is made of the following materials by weight,

[0042] 9 parts of tangerine peel, 4 parts of grass fruit, 9 parts of ginger slices, 9 parts of star anise, 10 parts of fennel, 4 parts of cloves, 9 parts of angelica dahurica, 6 parts of pepper, 3 parts of turmeric, 6 parts of garlic, 4 parts of nutmeg, and 10 parts of cinnamon , 15 parts of iodized salt, 15 parts of additives, 15 parts of blended juice;

[0043] The auxiliary agent is made of the following materials by weight,

[0044] 1 part of Baiwei, 2 parts of Scutellaria, 3 parts of Ginseng, 4 parts of Eucommia, 5 parts of Liu Jinu, 6 parts of Desmodium, 1 part of Xiangjia Peel, 2 parts of Tangerine Pit, 3 parts of Chuanwu, 4 parts of Tripterygium, 5 parts of root, 6 parts of cassia seed;

[0045] The preparation method is as follows: put the above-mentioned materials into a casserole, add 60 parts by weight of clear water, then boil for 2-3 hours...

Embodiment 3

[0056] A material bag used for marinating mutton, characterized in that: it is made of the following materials by weight,

[0057] 7 parts of tangerine peel, 3 parts of grass fruit, 8 parts of ginger slices, 7 parts of star anise, 6 parts of fennel, 2 parts of cloves, 5 parts of Angelica dahurica, 5 parts of pepper, 2 parts of turmeric, 4 parts of garlic, 2 parts of nutmeg, and 8 parts of cinnamon , 12 parts of iodized salt, 13 parts of additives, 14 parts of blended juice;

[0058] The auxiliary agent is made of the following materials by weight,

[0059]1 part of Baiwei, 2 parts of Scutellaria, 3 parts of Ginseng, 4 parts of Eucommia, 5 parts of Liu Jinu, 6 parts of Desmodium, 1 part of Xiangjia Peel, 2 parts of Tangerine Pit, 3 parts of Chuanwu, 4 parts of Tripterygium, 5 parts of root, 6 parts of cassia seed;

[0060] The preparation method is as follows: put the above-mentioned materials into a casserole, add 60 parts by weight of clear water, then boil for 2-3 hours wi...

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Abstract

The invention discloses condiment bags used for pickling mutton, and relates to the technical field of mutton processing and preparing. The condiment bags used for pickling mutton are characterized bybeing prepared from the following materials in parts by weight: 4-9 parts of dried orange peel, 1-4 parts of fructus tsaoko, 3-9 parts of ginger slices, 4-9 parts of star anise, 5-10 parts of fennel,1-4 parts of clove, 3-9 parts of radix angelicae dahuricae, 2-6 parts of pepper, 1-3 parts of rhizoma curcumae longae, 2-6 parts of garlic, 1-4 parts of nutmeg, 5-10 parts of Chinese cinnamon, 8-15 parts of iodized salt, 10-15 parts of an adjuvant, and 9-15 parts of blended sauce. The condiment bags used for pickling mutton are rational in method, convenient to operate, and good in pickling taste; and mutton pickled with the condiment bags is free of goaty flavor.

Description

technical field [0001] The invention relates to the technical field of mutton processing and production, in particular to a bag used for marinating mutton. Background technique [0002] Mutton, warm in nature. Mutton is divided into goat meat, sheep meat and wild lamb. In ancient times, mutton was called pork, pork, and pork. [0003] It can not only resist wind and cold, but also nourish the body. It is suitable for general wind-cold cough, chronic bronchitis, asthma due to deficiency cold, impotence due to kidney deficiency, cold pain in the abdomen, weakness and fear of cold, sore waist and knees, yellow and emaciated complexion, deficiency of both qi and blood, and post-illness. All deficiencies such as postpartum physical deficiency have therapeutic and tonic effects, and are most suitable for consumption in winter, so they are called winter tonics and are very popular among people. [0004] Because mutton has a nasty smell of mutton, it is neglected by some people. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L27/10A23L33/10
CPCA23V2002/00A23L13/428A23L13/70A23L27/10A23L33/10A23V2200/30
Inventor 陈争上徐宁周玉刚朱德建程智中王立克
Owner ANHUI PROVINCE GUZHEN COUNTY ZHENGHUA SHEEP IND
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