Method for preparing dictyophora indusiata-goose hotpot ingredients

A technology of bamboo fungus goose and hot pot, which is applied in food preparation, application, food science, etc., can solve problems such as not suitable for fast pace, and achieve the effect of food safety guarantee

Inactive Publication Date: 2012-03-28
BEIJING MIAOYUN DINING MANAGEMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the method of slow cooking is obviously not

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: the manufacture method step of Dictyophora goose hot pot batching of the present invention is as follows:

[0019] (1) Firstly, 10% of cloves, 7% of star anise, 10% of perilla, 8% of cumin, 10% of cinnamon, 5% of Chinese prickly ash, and 10% of amomum, which have been dried with a far-infrared dryer, are used in parts by weight. %, 10% of Angelica dahurica, 10% of nutmeg, 10% of dried ginger, and 10% of black pepper are pulverized to 100 mesh with a stainless steel grinder for later use, and then mixed evenly with a stainless steel mixer. The mixed powder is seasoning powder A.

[0020] (2) Fresh pork leg bones with a weight of 70% (fresh lamb leg bones are used instead of fresh pork leg bones for products supplied to areas that believe in Islam), and old hens that have been raised in woodland for more than one year (slaughtered with Whole bone chicken) 15%, and 2% Chinese yam, 2% medlar, 3% jujube, 1% licorice, 3% jujube seed, 2% kudzu root, and 2% lily t...

Embodiment 2

[0024] Embodiment 2: the manufacture method step of Dictyophora goose hot pot batching of the present invention is as follows:

[0025](1) Firstly, 10% of cloves, 7% of star anise, 10% of perilla, 8% of cumin, 10% of cinnamon, 5% of Chinese prickly ash, and 10% of amomum, which have been dried with a far-infrared dryer, are used in parts by weight. %, 10% of Angelica dahurica, 10% of nutmeg, 10% of dried ginger, and 10% of black pepper are pulverized to 100 mesh with a stainless steel grinder for later use, and then mixed evenly with a stainless steel mixer. The mixed powder is seasoning powder A.

[0026] (2) 70% by weight of fresh pork leg bones, 15% of old hens (bone-in whole broilers after slaughter) that have been scattered in the forest for more than one year, and dried with a far-infrared dryer 2% yam, 2% medlar, 3% jujube, 1% licorice, 3% jujube seed, 2% kudzu root, and 2% lily are all ground to 40 mesh with a stainless steel bone mud machine, and the ground materials ...

Embodiment 3

[0030] Embodiment 3: the manufacture method step of Dictyophora goose hot pot batching of the present invention is as follows:

[0031] (1) Firstly, 10% of cloves, 7% of star anise, 10% of perilla, 8% of cumin, 10% of cinnamon, 5% of Chinese prickly ash, and 10% of amomum, which have been dried with a far-infrared dryer, are used in parts by weight. %, 10% of Angelica dahurica, 10% of nutmeg, 10% of dried ginger, and 10% of black pepper are pulverized to 100 mesh with a stainless steel grinder for later use, and then mixed evenly with a stainless steel mixer. The mixed powder is seasoning powder A.

[0032] (2) 70% by weight of fresh lamb leg bones, 15% of old hens (bone-in whole broilers after slaughter) that have been raised in woodland for more than one year, and dried with a far-infrared dryer 2% yam, 2% medlar, 3% jujube, 1% licorice, 3% jujube seed, 2% kudzu root, and 2% lily are all ground to 40 mesh with a stainless steel bone mud machine, and the ground materials are ...

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PUM

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Abstract

The invention relates to a method for preparing dictyophora indusiata-goose hotpot ingredients, comprising the following steps: adding 20% of seasoning powder A, 38% of seasoning powder B, 25% of salt, 15% of monosodium glutamate and 2% of sodium ribonucleotide by weight to a stainless steel mixing machine; uniformly mixing to obtain the finished-product of the dictyophora indusiata-goose hotpot ingredients; checking and packaging the product of the dictyophora indusiata-goose hotpot ingredients. The invention has the following beneficial effects: the invention clears up and replaces the seasonings natural spices and health care Chinese herb medicine in the traditional dictyophora indusiata-goose hotpot ingredients, so delicious taste of the traditional food is kept, and the food safety can be ensured. The invention improves the traditional method for preparing the dictyophora indusiata-goose hotpot ingredients, replaces the method for preparing the dictyophora indusiata-goose hotpot ingredients through slowly stewing with small fire by the method for preparing the dictyophora indusiata-goose hotpot ingredients through a piece of industrialized modern food processing equipment andtechnology, so the dictyophora indusiata-goose food meets the national food safety standards and fast-paced requirements of the modern restaurant, and the taste is more beautiful.

Description

technical field [0001] The invention belongs to the field of chain Chinese food, and mainly relates to a method for preparing ingredients for bamboo fungus and goose hot pot. Background technique [0002] The Chinese nation has a splendid culture of 5,000 years, and the Chinese cuisine has been recognized by the world. The inventor, Mr. Li Shimin, a senior nutritionist of Beijing Miaoyun Catering Management Co., Ltd. summed up his many years of experience in catering business. In line with the eagerness to develop the national catering industry, he traveled all over the Miao and Dai areas in Yunnan and Guizhou provinces. On the basis of high-quality goods and modern catering production management, we have discovered the traditional food of the Miao nationality from the vast Chinese food culture - Dictyophora goose hot pot products. On the basis of integrating the north and south flavors and integrating modern cooking technology, food safety technology and business philosoph...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/28A23L13/40A23L13/50A23L13/70
Inventor 李师民章元炳
Owner BEIJING MIAOYUN DINING MANAGEMENT
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