Vinous black jujube whitebait dry and preparation method thereof

A technology of whitebait and black dates, applied in food preparation, functions of food ingredients, food ingredients containing natural extracts, etc., to achieve the effect of rich nutrition, unique flavor and rich taste

Inactive Publication Date: 2014-12-24
倪群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The whitebait on the dining table is eaten in different ways, but as people's food requirements increase, the nutrition of a single whit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A wine-flavored dried black-date whitebait is made from the following raw materials in parts by weight (kg):

[0016] Whitebait 200, Yu Li Ren 1, Gorgon 1, Atractylodes 0.8, Osmanthus 0.7, Emlical 0.9, Pteris 1, Melon 1, Sweet potato 2, Mango 2, Black dates 3, Brown sugar 1, Orange 2, Coriander 1, Rapeseed oil 1. Sorghum 4, Erguotou 2, nutritional additives 4;

[0017] The nutritional additive is made of the following raw materials in parts by weight (kg): 1 leaf of Acanthopanax sinica, 1 leaf of Angelica sinensis, 0.8 leaves of bayberry, 1 Atractylodes macrocephala, 1 leaf of ginseng, 4 purple rice, 2 vanilla powder, 5 wine, 1 powdered ginger , pork liver 10; the preparation method is: (1) Add Acanthopanax leaves, angelica leaves, red bayberry leaves, Atractylodes macrocephala, and ginseng leaves to 4 times the water and boil for 40 minutes, press filter to remove slag, and the obtained medicinal solution is spray-dried (2) Cut pork liver into thin strips, rinse w...

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PUM

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Abstract

The invention discloses a vinous black jujube whitebait dry, and the vinous black jujube whitebait dry is prepared by the raw materials in parts by weight: 200-210 parts of whitebait, 1-1.2 parts of bunge cherry seed, 1-1.3 parts of gorgon fruit, 0.8-1 parts of bighead atractylodes rhizome, 0.7-0.9 parts of osmanthus fragrans, 0.9-1.2 parts of emblic leafflower fruit, 1-1.1 parts of phoenix-tail fern, 1-2 parts of melon, 2-3 parts of sweet potato, 2-3 parts of mango, 3-4 parts of black jujube, 1-2 parts of brown sugar, 2-3 parts of orange,1-2 parts of caraway, 1-2 parts of colza oil, 4-5 parts of sorghum, 2-3 parts of Chinese vodka and 4-5 parts of nutrition additives; the whitebait dry is rich in nutrition, the melon, black jujube and caraway can enrich the taste of the whitebait dry for having more delicious, the precursor composition of carotene of the vitamin A in the mango is very high and the mango is fine and smooth, unique in taste, rich in nutrition; in addition, the vinous black jujube whitebait dry has the effect of invigorating spleen-stomach and replenishing Qi, tonifying the kidney and keeping vital essence, moistening dryness and laxation and clearing Qi and water by adding a variety of Chinese herbal medicine during the producing process.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a whitebait product, in particular to a wine-flavored black-date dried whitebait and a preparation method thereof. Background technique [0002] Whitebait is one of the famous and precious aquatic products in China. It is regarded as a treasure on the table and has a long-standing reputation at home and abroad. The whitebait on the dining table is eaten in different ways, but as people's food requirements increase, the nutrition of a single whitebait cannot meet people's growing needs. For this reason, various nutrients are added in the present invention to balance people's needs . Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides a wine-flavored dried black-date whitebait and a preparation method thereof. [0004] The technical scheme adopted in the present invention is: [0005] A wine-flavored dried bl...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
CPCA23L17/00A23L27/00A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 倪群
Owner 倪群
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