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Stewed Chinese forest frog buccal tablets and preparation method thereof

A technology for snow clams and cooked products, which is applied to the field of stewed lozenges and the preparation thereof, can solve the problems of not conforming to consumers' dietary habits, difficult to absorb nutrients, and unable to taste the unique flavor of cooked products, etc. The effect of large-scale production, good market prospects, and low equipment requirements

Active Publication Date: 2012-12-12
张雪峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method crushes and enzymatically hydrolyzes snow clams, which completely destroys the taste and flavor of snow clams, and at the same time, the active ingredients are also greatly lost, which is difficult for consumers to accept.
Obviously, these solutions cannot taste the unique flavor of the cooked products obtained by stewing or boiling snow clams, and it is also difficult to fully absorb the nutrients, and it does not conform to the eating habits of consumers.

Method used

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  • Stewed Chinese forest frog buccal tablets and preparation method thereof
  • Stewed Chinese forest frog buccal tablets and preparation method thereof
  • Stewed Chinese forest frog buccal tablets and preparation method thereof

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preparation example Construction

[0033] The preparation method of the present invention specifically comprises the following steps:

[0034] a. Raw material preparation: Soak the raw materials, wash them, and drain them for later use; pre-treatment of ingredients: wash them, drain them for later use; make ingredients according to the traditional formula.

[0035] b. Cooking: According to the different ingredients, use the corresponding traditional method to stew, and choose different stewing processes according to the different tastes of the materials.

[0036] The stewing mentioned in this Law refers to the method of stewing the main ingredients and auxiliary materials, water or soup, or not.

[0037] c. Drying and dehydration: dry and dehydrate the stewed cooked product and pulverize it as required;

[0038] Or: separate the stewed cooked product into soup and solids, dry and dehydrate the separated soup and solids separately and pulverize as required;

[0039] d. Granulating and tableting:

[0040] The cr...

Embodiment 1

[0076] Equipment: Vacuum Freeze Dryer, JDG-04, Lanzhou Science and Technology Freeze Drying Equipment Factory; Superfine Pulverizer, SQW-6L, Shandong Sanqing Stainless Steel Equipment Co., Ltd.; Granulator, YK160 Wuxi Zhongyin Machinery Manufacturing Co., Ltd.; Tablet Machine, P2020, Nanjing Feite Tablet Press Co., Ltd.; hot air circulation oven, PXH-HC, Nanjing Feilong Pharmaceutical Machinery Factory; three-dimensional motion mixer, SYH-15, Changzhou Pinzheng Drying Equipment Co., Ltd.; coating machine, GSHT010M, Italy Imma Machinery Equipment Factory. Embodiment 1, the preparation of the buccal tablet of stewed clams stewed with coconut milk of the present invention

[0077] Main ingredients: 200 grams of snow clams,

[0078] Accessories: coconut milk 2.5kg: purified water: appropriate amount; rock sugar: 50g.

[0079] 1. The stewing process:

[0080] 1.1 Soak 200 grams of snow clam in purified water at room temperature for 8 hours, add ginger slices to remove fishy smel...

Embodiment 2

[0108] Embodiment two, the preparation of papaya stewed snow clam stew buccal tablet of the present invention

[0109] Main ingredients: 100 grams of snow clams.

[0110] Accessories: 500 grams of papaya; purified water: appropriate amount; rock sugar: 50 grams.

[0111] 1. The stewing process:

[0112] 1.1 Soak 100 grams of snow clams in purified water at room temperature for 8 hours. When soaking, add ginger slices to remove fishy smell, remove impurities, wash, drain and set aside.

[0113] 1.2 Wash 500 grams of papaya, remove the core, put in snow clams, then melt 50 grams of rock sugar with an appropriate amount of water, put it in a steamer, and steam for 30 minutes.

[0114] 2 Separation: Take out the steamed snow clams and papaya separately, remove the outer skin of papaya, and drain. In addition, filter the soup and set aside.

[0115] 3. Drying and dehydration: vacuum freeze-drying and dehydration of the separated broth and solids respectively. Reserve part of t...

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Abstract

The invention belongs to the field of health-care foods and particularly relates to stewed Chinese forest frog buccal tablets and a preparation method thereof. The technical problem to be solved in the invention is to provide the stewed Chinese forest frog buccal tablets which can retain the original unique flavor of the stewed product to a certain extent and ensure that the nutrients are kept for a long time and absorbed effectively. A technical scheme to solve the technical problem in the invention is to provide the method for preparing the stewed Chinese forest frog buccal tablets. The method comprises the following steps of: a, mixing the prepared Chinese forest frog and seasonings, and stewing or cooking the raw materials to obtain a cooked product comprising solid and soup; b, drying, dewatering and smashing the cooked product; and c, pressing the smashed cooked product into particles and tablets. The stewed Chinese forest frog buccal tablets prepared by the method in the invention are portable and convenient, create an oral-taking and mucosa-absorbing novel manner of the stewed Chinese forest frog products, meet the traditional taking habits, overcome the shortcoming of only focusing on the increase of the taking amount of part of the active ingredients by taking the extracted food material of the traditional method, and have a promising market prospect.

Description

technical field [0001] The invention belongs to the field of health food, and in particular relates to a snow clam stew buccal tablet and a preparation method thereof. Background technique [0002] With the further improvement of the quality of life, more and more people pay more attention to product quality, product nutrition and performance-price ratio, and the requirements for food processing are also getting higher and higher, and the demand for high-quality "convenience" food has surged. Objectively speaking, there are still many quality control problems in the mainstream "convenience" food currently produced in my country - food dried by atmospheric pressure hot air. As a result, the price in the international market is low and the grim situation is that it cannot be sold in the domestic market. Then only by greatly improving the quality of traditional "convenience" food can we get out of the predicament. In other words, it is to control the quality during the whole ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23P1/02A23L33/00A23P10/28
Inventor 张雪峰徐丽
Owner 张雪峰
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