Dried meat floss added with black rice

A technology of black rice pork and meat floss is applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., to achieve the effects of lowering blood pressure, scavenging free radicals, and improving myocardial nutrition

Inactive Publication Date: 2014-12-03
WUHU XIANGRONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Meat is the main source of protein for people to obtain daily, which is related to people’s health. The most common food people eat is meat cooked by themselves, which is very inconvenient, especially It is especially inconvenient for people who are busy with work and study. Raw processed meat has a good taste, rich nutrition, and is easy to carry. It can be eaten immediately after opening the bag

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A kind of black rice pork floss, made of the following raw materials in parts by weight (Kg): lean pork 300, black rice 50, soybean milk 340, kudzu root 6, snow chrysanthemum 7, tartary buckwheat 6, golden cherry fruit 6, raspberry 5, Manshanxiang 2, Ou heather 3, aromatherapy package, black pepper 6, ginger powder 8, edible salt, sugar, nutritional additives 10, olive oil 20-30, water:

[0018] Nutritional additives, made from the following raw materials in parts by weight (Kg): 3 gallinaceae, 5 coptis leaves, 5 purple ginseng, 10 propolis liquid, 15 green plum vinegar, 50 yogurt, 20 almond powder, 30 glutinous rice, and an appropriate amount of water;

[0019] The preparation method of the nutritional additive: (1) extracting gallinacea, Coptis chinensis leaves, and purple ginseng with 5 times the amount of water to obtain an extract for later use;

[0020] (2) Mix the propolis liquid and green plum vinegar into the pot, heat and boil for later use;

[0021] (3) Pour...

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PUM

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Abstract

The invention provides dried meat floss added with black rice. The dried meat floss is prepared from following raw materials in parts by weight: 300-320 parts of lean meat, 50-60 parts of the black rice, 340-350 parts of soybean milk, 6-8 parts of lobed kudzuvine roots, 7-8 parts of sanvitalia procumbens and the like. The invention provides the dried meat floss added with the black rice and a preparation process thereof. The black rice is added so that the effects of scavenging free radicals, lowering blood pressure, improving cardiac muscle nutrition and the like are realized, and the dried meat floss is delicious and healthy; extracts of lobed kudzuvine roots, sanvitalia procumbens, tartary buckwheat, rosa laevigata michx are added so that main effects of lowering the blood pressure and lowering lipid are realized, and the dried meat floss is a health food which is particularly suitable for middle aged and elderly people to eat.

Description

[0001] technical field [0002] The invention mainly relates to the technical field of meat food and its preparation, in particular to black rice pork floss. Background technique [0003] Meat is the main source of protein for people to obtain daily, which is related to people's health. The most common food people eat is meat cooked by themselves, which is very inconvenient, especially for people who are busy with work and study. Raw processed meat has a good taste, rich nutrition, and is easy to carry, ready to eat after opening the bag. Contents of the invention [0004] In order to make up for the defects of the prior art, the present invention provides a black rice pork floss and a preparation method thereof. [0005] The present invention is achieved through the following technical solutions: a black rice pork floss made of the following raw materials in parts by weight: lean pork 300-320, black rice 50-60, soybean milk 340-350, kudzu root 6-8, snow chrysanthemum ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/30A23L13/10A23L13/40
CPCA23L13/10A23L13/428A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2250/204A23V2250/21
Inventor 路坤
Owner WUHU XIANGRONG FOOD
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