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Chocolate mutton dried meat floss

A technology of chocolate and chocolate powder, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., to achieve the effect of fragrant tea flavor and rich nutrition

Inactive Publication Date: 2014-07-23
WUHE TONGSHIFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are gradually increasing. The food and accessories on the market can no longer meet people’s daily needs. Food is increasingly favored by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A chocolate mutton floss, consisting of the following raw materials in parts by weight (Kg): 180 mutton, 200 red wine, 40 chocolate powder, 10 green tea powder, 50 shredded pickled cabbage, 40 shredded bamboo shoots, 20 cherries, 20 carambola, 60 honey, and 40 herb , wax gourd skin 5, ice grass 4, jelly grass 3, Anemarrhena 5, dendrobium 5, Ophiopogon japonicus 5, pear flower 2, olive oil amount, salt 20, sugar 30, food additive 6-8, water amount:

[0015] A food additive consisting of the following raw materials in parts by weight (Kg): 20 pork skins, 5 mung bean skins, 20 loquats, 20 fresh dates, 90 white vinegar, and an appropriate amount of water;

[0016] The preparation method of the food additive: wash the loquat and fresh jujube, take the pulp, put them into the pot together with the washed pork skin and mung bean skin, pour white vinegar, heat until the pig skin melts, filter to obtain the slurry for later use.

[0017] A preparation method of chocolate mutton ...

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PUM

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Abstract

The invention relates to a chocolate mutton dried meat floss, which comprises the following raw materials by weight: 180-200 parts of mutton, 200-230 parts of red wine, 40-50 parts of chocolate powder, 10-12 parts of green tea powder, 50-60 parts of potherb mustard slices, 40-50 parts of shredded bamboo shoots, 20-30 parts of cherry, 20-30 parts of carambola, 60-70 parts of honey, 4-6 parts of rhizoma atractylodis, 5-6 parts of white gourd peel, 4-6 parts of agropyron cristatum, 3-4 parts of mesona procumbens hemsl, 5-7 parts of anemarrhena, 5-6 parts of dendrobium, 5-6 parts of Ophiopogon japonicus, and 2-3 parts of pear flower. During a making process, green tea powder, potherb mustard slices and shredded bamboo shoots are added, so that the dried meat floss has fresh tea fragrance and abundant nutrition, extract products of rhizoma atractylodis, white gourd peel, agropyron cristatum, agropyron cristatum and anemarrhena are added, and have the efficacy of clearing heat, draining dampness, and purging fire. The chocolate mutton dried meat floss is especially suitable for people easily suffer from excessive inner heat when eating mutton.

Description

technical field [0001] The invention mainly relates to the technical field of its preparation method, in particular to a chocolate mutton floss. Background technique [0002] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are gradually increasing. The food and accessories on the market can no longer meet people’s daily needs. Food is becoming more and more popular with consumers. Contents of the invention [0003] In order to make up for the defects of the prior art, the invention provides a method for preparing chocolate mutton floss. [0004] The present invention is achieved through the following technical solutions: a chocolate mutton floss, which is composed of the following raw materials in parts by weight: mutton 180-200, red wine 200-230, chocolate powder 40-50, green tea powder 10-12, shredded pickled cabbage 50- 60. Shredded bamboo shoots 40-50, cherries 20-30, carambola 20-30, hon...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/064A23L1/29A23L13/10A23L21/12A23L33/00
CPCA23L13/10A23L33/105A23V2002/00A23V2250/21A23V2200/30
Inventor 杨茹芹
Owner WUHE TONGSHIFU FOOD
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