Cooked food herbal packet and application method

Abstract

The invention discloses a cooked food herbal packet and an application method, and belongs to the technical field of foods. The cooked food herbal packet is prepared from the following raw materials in parts by weight: 30-50 parts of pilose asiabell roots, 20-30 parts of licorice roots, 15-20 parts of dendrobe, 15-20 parts of dried rhizomes of rehmannia, 10-18 parts of the bark of eucommia, 10-15parts of cinnamon, 5-10 parts of polygonum cuspidatum roots, 5-10 parts of galangal roots, 8-12 parts of nutmeg seeds and 5-10 parts of pepper. According to the cooked food herbal packet, traditionalChinese medicinal herbs are scientifically combined, and the effects of removing the fishy smell of cooked food raw materials or the grass flavor of meat to improve the nutrition quality of cooked foods and prolong the preservation period of cooked foods can be remarkably achieved by sufficiently utilizing the synergistic effect among traditional Chinese medicinal herbs. Furthermore, a process byutilizing ultrasonic assisted enzymolysis and microbial two-step fermentation is adopted to remarkably improve the effect of the cooked food packet, an important meaning is achieved for improving thecooked food quality and guaranteeing food safety, and the application prospect.

Description

technical field [0001] The invention relates to a cooked food package and an application method, in particular to a cooked food package prepared by using Chinese herbal medicines and antioxidant active peptides, which can significantly remove the fishy smell / grassy smell in meat, improve the taste of meat, and prolong the cooking life of cooked food. The shelf life of the invention belongs to the field of food technology. Background technique [0002] Cooked food is a dish made from processed or blanched raw materials through prepared marinade, red oil cold salad, smoked roasting, deep-frying, etc. Generally, it can be divided into three categories: stewed vegetables, cold dishes, and spicy fried dishes; cooked food is more common all over the country, mostly stewed vegetables and cold dishes, which are easy to operate and delicious in taste and are accepted by the public. Among the cooked food, pork head meat, pig fat intestines, pork belly, beef fat intestines, donkey mea...

AI Technical Summary

Problems solved by technology

[0003] The main effect of the existing cooked food package is to remove the fishy smell / grassy smell in cooked food raw materials, improve the taste and meat aroma of cooked meat products, but it often does not play any role in the most important fresh-keeping that affects the application of cooked food products , it is often necessary to use special preservatives to prolong the shelf life of cooked food