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Manufacture method of hyacinth bean flower flavored catfish spicy sauce

A production method and lentil flower technology are applied in the functions of food ingredients, food ingredients as taste modifiers, food ingredients as taste modifiers, etc., to achieve the effects of rich sauce flavor, bright color and simple production process

Inactive Publication Date: 2018-09-28
南陵县铭泽玉竹种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] A nutritious and health-care fish sauce has been produced by using lentils and catfish as the main raw materials, cabbage, wild jujube, and bergamot as health-care materials, but there is no report or product on the market yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of preparation method of lentil flower flavor catfish chili sauce, adopts the following steps:

[0025] A. Lentil flower pretreatment: Take fresh and spot-free lentil flower, wash and drain, put it in a wall breaking machine, break it 3 times, then pour it into a container, add 0.08% of the lentil flower weight cellulase, and heat to 38°C , keep it for 10 minutes, take it out and put it in a drying room to dry until the water content is lower than 10%, and then use a filter to filter twice to obtain lentil pollen;

[0026] B. Catfish pretreatment: remove the head and viscera of the catfish, clean them, put them in a container, add water 10 times the weight of the catfish, and 10% salt, soak for 60 minutes, take them out and put them in a meat harvester to remove the thorns, and then put them in Put it into a meat grinder to make catfish meat, then pour it into a seasoning machine, add rice wine with 8% weight of catfish meat, 3% minced green onion...

Embodiment 2

[0033] Embodiment 2, a kind of preparation method of lentil flower flavor catfish chili sauce, adopts the following steps:

[0034] A. Lentil flower pretreatment: take fresh and spot-free lentil flower, wash and drain, put it in a wall breaking machine, break it 4 times, then pour it into a container, add 0.12% cellulase of the lentil flower weight, and heat to 40°C , keep for 15 minutes, take it out and put it in a drying room to dry until the water content is lower than 10%, and then use a filter to filter 3 times to obtain lentil pollen;

[0035] B. Catfish pretreatment: remove the head and viscera of the catfish, clean them, put them in a container, add water 12 times the weight of the catfish, and 11% salt, soak for 80 minutes, take them out and put them in a meat harvester to remove the thorns, and then put them in Put it into a meat grinder to make catfish meat, then pour it into the seasoning machine, add rice wine with 8-10% weight of catfish meat, 4% minced green o...

Embodiment 3

[0046] Embodiment 3, a kind of preparation method of lentil flower flavor catfish chili sauce, adopts the following steps:

[0047] A. Lentil flower pretreatment: Take fresh and spot-free lentil flower, wash and drain, put it into a wall breaking machine, break it 5 times, then pour it into a container, add 0.16% of the lentil flower weight cellulase, and heat to 42°C , keep it for 20 minutes, take it out and put it in a drying room to dry until the water content is lower than 10%, and then use a filter to filter 3 times to obtain lentil pollen;

[0048] B. Catfish pretreatment: Remove the head and viscera of the catfish, clean them, put them in a container, add water 15 times the weight of the catfish, and 12% salt, soak for 90 minutes, take them out and put them in a meat harvester to remove the thorns, and then put them in Put it into a meat grinder to make catfish meat, then pour it into a seasoning machine, add rice wine with 10% weight of catfish meat, 5% minced green ...

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PUM

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Abstract

The present invention discloses a manufacture method of hyacinth bean flower flavored catfish spicy sauce. The hyacinth bean flower flavored catfish spicy sauce is prepared from hyacinth bean flowersand catfish as raw materials; and at the same time, buckbeans, axillary choerospondias fruits and fleshfingered citron flowers are added, so as to manufacture the hyacinth bean flower flavored catfishspicy sauce. The nutritional values of the hyacinth bean flowers and catfish are fully used; and the hyacinth bean flowers and catfish are in compatibility with the traditional Chinese medicines to have synergies, so that the hyacinth bean flower flavored catfish spicy sauce has effects of strengthening the spleen, harmonizing the stomach, and eliminating food retention. The hyacinth bean flowersare subjected to enzymolysis treatment to remove bitter mouthfeel contained in the materials. The prepared finished products are mellow in sauce fragrance, bright in color and luster, delicious in taste, and prominent in health-care functions, and can significantly alleviate discomforts of populations with dyspepsia and discomfort stomach duct and abdomen in a long-term consumption. The hyacinthbean flower flavored catfish spicy sauce is simple in manufacture technology, easy to realize and in line with market development needs, and can be subjected to large-scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a catfish chili sauce with lentil flower flavor prepared by adding lentil flower and catfish as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Lentil flowers, dried flowers are flat and irregular triangle. The lower part has a greenish-brown bell-shaped calyx with 5 teeth, covered with short white hairs outside. 5 petals, shriveled, yellow-white or yellow-brown, with veins, the unopened flowers are surrounded by flag petals, which are folded outward after opening, wing petals are located on both sides, keel petals are hooked; stamens 10 , 9 of which are united at the base; there is a yellow-green columnar pistil inside, curved, and white fine hairs can be seen at the apex. Soft and light. The gas is slightly fragrant, and the taste is light. It has the effects of invigorating the spleen and harmonizing the stomach, r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/20A23L33/10A23L33/105
CPCA23L27/60A23L5/25A23L33/10A23L33/105A23V2002/00A23V2200/14A23V2200/16A23V2200/32A23V2250/21
Inventor 黄文雅
Owner 南陵县铭泽玉竹种植专业合作社
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