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Production method for liquid curing material with abundant nutrition

A technology with rich nutrition and a production method, which is applied in food preparation, food shaping, and the function of food ingredients, etc., can solve the problems of inconvenient use and single taste, and achieve the effect of improving vitality, low raw material cost, and simple method

Active Publication Date: 2014-12-10
江苏味门食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of the economy and the progress of the society, the living standards of ordinary people are constantly improving, and at the same time more requirements are put forward for seasonings. Most of the existing pickles are in powder state, which is very inconvenient to use. Secondly, Most of the existing marinades have a single taste, and consumers want marinades with better nutritional value and richer taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for producing a nutrient-rich liquid marinade, the main components of the marinade are as follows, according to mass percentage, carrot 10%, five-spice powder 10%, mugwort leaves 1%, walnut kernel 1%, seaweed 1%, Fungus 2%, kelp 2%, hawthorn 1%, salt 40%, jujube 1%, lotus seeds 1%, Chuanqiong 1%, garlic 1%, ginger 1%, and the rest is water. The method includes the following steps: 1) Raw material processing, put carrots, five-spice powder, mugwort leaves, walnut kernels, seaweed, fungus, kelp, hawthorn, salt, jujube, lotus seeds, and Chuanqiong into a hammer mill for pulverization , the particle size of pulverization is below 2mm, 2) add water and mix, put the above-mentioned pulverized raw materials into a sealed container, stir evenly, and mix with hot water; — 40 minutes; 4) Extrude the mixture obtained in step 3; 5) Sterilize at 100° C. for 1 hour to obtain a liquid marinade.

Embodiment 2

[0016] A method for producing a nutrient-rich liquid marinade, the main components of the marinade are as follows, according to mass percentages, 18% of carrots, 5% of five-spice powder, 3% of mugwort leaves, 2% of walnut kernels, and 2% of laver, Fungus 3%, kelp 4%, hawthorn 3%, salt 45%, jujube 1%, lotus seeds 1%, Chuanqiong 1%, garlic 2%, ginger 2%, and the rest is water. The method includes the following steps: 1) Raw material processing, put carrots, five-spice powder, mugwort leaves, walnut kernels, seaweed, fungus, kelp, hawthorn, salt, jujube, lotus seeds, and Chuanqiong into a hammer mill for pulverization , the particle size of pulverization is below 2mm, 2) add water and mix, put the above-mentioned pulverized raw materials into a sealed container, stir evenly, and mix with hot water; — 40 minutes; 4) Extrude the mixture obtained in step 3; 5) Sterilize at 100° C. for 1 hour to obtain a liquid marinade.

Embodiment 3

[0018] A method for producing a nutrient-rich liquid marinade, the main components of the marinade are as follows, according to mass percentages, 15% carrots, 11% five-spice powder, 1.5% mugwort leaves, 1% walnut kernels, 1% seaweed, 2.5% fungus, 2.5% kelp, 1.5% hawthorn, 41% salt, 1.5% jujube, 1% lotus seeds, 1% Chuanqiong, 1% garlic, 1% ginger, and the rest are water; the method includes the following steps; 1 ) Raw material processing, put carrots, five-spice powder, mugwort leaves, walnut kernels, seaweed, fungus, kelp, hawthorn, salt, jujube, lotus seeds, and Chuanqiong in a hammer mill for crushing, and the crushed particle size is below 2mm. 2) Add water to mix, put the above pulverized raw materials into a sealed container, stir evenly, and mix with hot water; 3) Steam the material, use atmospheric pressure cooking equipment for cooking, and the cooking time is 30-40 minutes; 4) Put the step 3) Extrude the obtained mixture; 5) Sterilize at 100°C for 1 hour to obtain a ...

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Abstract

A related production method for a liquid curing material with abundant nutrition is characterized in that the curing material comprises the main compositions in percent by mass: 10-20% of carrot, 10-15% of five-spice powder, 1-3% of folium artemisiae argyi, 1-2% of walnut kernel, 1-2% of laver, 2-4% of auricularia auricula, 2-5% of sea-tangle, 1-3% of haw, 40-50% of salt, 1-3% of jujube, 1-3% of lotus seed, 1-3% of rhizoma chuanxiong, and the balance water.

Description

technical field [0001] The invention relates to a production method of seasoning, in particular to a production method of nutrient-rich liquid marinade, and belongs to the technical field of seasoning slice processing. Background technique [0002] With the development of the economy and the progress of the society, the living standards of ordinary people are constantly improving, and at the same time more requirements are put forward for seasonings. Most of the existing pickles are in powder state, which is very inconvenient to use. Secondly, Most of the existing marinades have a single taste, and consumers want a marinade with better nutritional value and richer taste. Therefore, there is an urgent need for a new technical solution to solve the above technical problems. Contents of the invention [0003] In order to solve the above existing problems, the invention discloses a production method of a nutrient-rich liquid marinade. The method is simple and easy to operate,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/29A23L27/10A23L33/00
CPCA23L27/10A23L33/00A23P30/30A23V2002/00A23V2200/30A23V2200/302A23V2200/3262A23V2200/324
Inventor 陈金星
Owner 江苏味门食品有限公司
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