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Milk-flavor sliced squid

A technology of squid slices and milk flavor, which is applied in the field of recipes and crafts, can solve the problems of no supplementary effect and single nutrition of ready-to-eat meat, and achieve the effect of simple and environmentally friendly production process, rich nutrition and delicious taste

Inactive Publication Date: 2014-01-15
李继祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are few types of ready-to-eat meat products on the market, mainly fresh meat. However, with the improvement of people's living standards, a single meat product on the market cannot meet people's living needs. The nutrition of the food is also single, and it does not reflect its auxiliary effect

Method used

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Examples

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Effect test

Embodiment Construction

[0011] A kind of milk-flavored squid fillet, is made up of following raw material by weight: squid 180 Kg, milk powder 80 Kg, lotus root starch 70 Kg, flour 160 Kg, tomato 30 Kg, peanut butter 30 Kg, chili sauce 30 Kg, donkey-hide gelatin 5 Kg, pearl powder 4 Kg, Ophiopogon japonicus 5 Kg, Cistanche cistanche 4 Kg, mint leaves 4 Kg, aloe 5 Kg, pear tree root 3 Kg, red bean leaves 3 Kg, wine 150 Kg, monosodium glutamate 10 Kg, appropriate amount of salt, peanut oil 200 Kg, appropriate amount of water .

[0012] A preparation method for milk-flavored squid slices, comprising the following steps:

[0013] (1) Wash the squid, cut it into pieces, put it in a container, add the wine, heat and simmer for 2 hours, take out the squid, dry it, and crush it to obtain squid powder;

[0014] (2) Wash and peel the tomatoes, put them in a pot, add milk powder and an appropriate amount of water, cook for 40 minutes, then take all the ingredients in the pot and beat them into tomato juice for...

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Abstract

The invention discloses a milk-flavor sliced squid. The milk-flavor sliced squid comprises, by weight, 180-210 parts of squid, 80-100 parts of milk powder, 70-80 parts of lotus root starch, 160-180 parts of flour, 30-40 parts of tomato, 30-40 parts of peanut butter, 30-40 parts of chili paste, 5-6 parts of donkey-hide gelatin, 4-5 parts of pearl powder, 5-6 parts of tuber of dwarf lilyturf, 4-5 parts of boschniakia rossica, 4-5 parts of mint leaf, 5-6 parts of aloe, 3-4 parts of pear root, 3-4 parts of red bean leaf, 150-160 parts of wine, 10-30 parts of monosodium glutamate, a proper amount of table salt, 200-230 parts of peanut oil and a proper amount of water. The milk-flavor sliced squid has a delicious taste, is rich in nutrients, can be prepared by simple and environmentally friendly processes, comprises extract of traditional Chinese medicines such as donkey-hide gelatin, pearl powder and the like having beauty treatment effects, has a certain beauty treatment function, comprises tuber of dwarf lilyturf and mint having effects of clearing heat and generating body fluid, is suitable for most people and is a delicious and nutritive health food.

Description

technical field [0001] The invention mainly relates to the technical field of recipes and techniques thereof, in particular to a milk-flavored squid slice and a preparation method thereof. Background technique [0002] There are few types of ready-to-eat meat products on the market, mainly fresh meat. However, with the improvement of people's living standards, a single meat product on the market cannot meet people's living needs. The nutrition of the food is also single, and it does not reflect its auxiliary effect. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a milk-flavored squid slice and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: a milk-flavored squid slice, which is composed of the following raw materials in parts by weight: squid 180-210, milk powder 80-100, lotus root starch 70-80, flour 160-180, tomato 30-40, p...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
CPCA23L17/50A23L33/105A23V2002/00A23V2300/30A23V2250/21
Inventor 朱刚强
Owner 李继祥
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