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Preparation method of novel loach and purple yam beverage

A technology of loach and taro, which is applied in food preparation, function of food ingredients, food science, etc., to achieve the effects of fresh, mellow and mellow taste, improved stability and appearance variety, and low processing cost

Active Publication Date: 2015-09-09
海门市创豪工业设计有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this invention, taro and loach are compounded to prepare dishes, which have better sensory quality and health care effects. In the present invention, loach and fragrant taro are compounded to prepare beverages. At present, there are no related reports and related products

Method used

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  • Preparation method of novel loach and purple yam beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A preparation method of loach and sweet taro drink, comprising the following steps:

[0048] The first step: prepare the following components in parts by weight:

[0049] 15 parts of live loach, 6 parts of fresh taro, 2 parts of chives, 2 parts of garlic, 3 parts of sodium chloride, and 3 parts of green tea;

[0050] Step 2: Prepare loach pulp:

[0051] Loach meat slurry preparation step 1: put the live loach into light salt water and raise it for 2 days;

[0052] Preparation step 2 of loach meat slurry: dissect loach, remove head, viscera, skin and thorns, and collect loach meat;

[0053] Preparation step 3 of loach meat slurry: Rinse loach meat once with cold water at or below 5°C, rinse once with 0.3% NaHCO3 solution, and finally rinse once with 0.5% sodium citrate solution. Each rinsing process includes stirring for 3 minutes and then standing for 5 minutes;

[0054] Preparation step 4 of loach meat slurry: adding chives, garlic, sodium chloride and green tea to...

Embodiment 2

[0066] A preparation method of loach and sweet taro drink, comprising the following steps:

[0067] The first step: prepare the following components in parts by weight:

[0068] 20 parts of live loach, 8 parts of fresh taro, 5 parts of chives, 3 parts of garlic, 5 parts of sodium chloride, and 5 parts of green tea;

[0069] Step 2: Prepare loach pulp:

[0070] Loach meat slurry preparation step 1: put the live loach into light salt water and raise it for 3 days;

[0071] Preparation step 2 of loach meat slurry: dissect loach, remove head, viscera, skin and thorns, and collect loach meat;

[0072] Preparation step 3 of loach meat slurry: Rinse loach meat twice with cold water at or below 5°C, then rinse twice with 0.5% NaHCO solution, and finally rinse twice with 0.7% sodium citrate solution, Each rinsing process includes stirring for 4 minutes and then standing for 7 minutes;

[0073] Preparation step 4 of loach meat slurry: adding chives, garlic, sodium chloride and green...

Embodiment 3

[0085] A preparation method of loach and sweet taro drink, comprising the following steps:

[0086] The first step: prepare the following components in parts by weight:

[0087] 15 parts of live loach, 6 parts of fresh taro, 3 parts of chives, 2 parts of garlic, 3 parts of sodium chloride, and 3 parts of green tea;

[0088] Step 2: Prepare loach pulp:

[0089] Loach meat slurry preparation step 1: put the live loach into light salt water and raise it for 2 days;

[0090] Preparation step 2 of loach meat slurry: dissect loach, remove head, viscera, skin and thorns, and collect loach meat;

[0091] Preparation step 3 of loach meat slurry: Rinse loach meat twice with cold water at or below 5°C, then rinse twice with 0.4% NaHCO solution, and finally rinse once with 0.7% sodium citrate solution, Each rinsing process includes stirring for 4 minutes and then standing for 5 minutes;

[0092] Preparation step 4 of loach meat slurry: adding chives, garlic, sodium chloride and green ...

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Abstract

The invention discloses a preparation method of a novel loach and purple yam beverage and belongs to the field of food beverage preparation. The method includes the following steps: firstly, preparing, by weight, 15-20 parts of live loach, 6-8 parts of fresh purple yams, 2-5 parts of chives, 2-3 parts of garlic, 3-5 parts of sodium chloride and 3-5 parts of green tea; secondly, preparing loach meat paste; thirdly, preparing purple yam juice; fourthly, compositing; fifthly, heating and filtering. The preparation method is simple, raw material ingredients are easily available, processing cost is low, and the prepared loach and purple yam beverage is milky-white and transparent in appearance and fresh and mellow in taste, has healthcare efficacies of tonifying the stomach and widening the intestines, relaxing the bowels and detoxifying, tonifying the liver, spleen and kidney, removing stasis and regulating middle qi and reducing phlegm, and has high marketing value.

Description

Technical field: [0001] The invention belongs to the field of beverage processing and preparation, and relates to a method for preparing loach and taro beverage. Background technique: [0002] Loach (Misgurnus anguillicaudatus) belongs to Loach family. Loach is called "the ginseng in the water", and it is distributed in various places in southern China, but it is not common in the north, but it is also distributed in various places. It can be harvested throughout the year, most in summer. After the loach is caught, it can be used fresh or dried. Loach lives in lakes and ponds, and its body is small, only three or four inches long. It is round in shape, short in body, with small scales under the skin, black in color, and covered with its own mucus, so it is slippery and impossible to hold. It is a fish with high nutritional value. It is different from other fish in terms of appearance, body shape and living habits. It is a special kind of loach. Body elongated, slightly c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/84A23L1/29
CPCA23L2/02A23L2/52A23L2/84A23V2002/00A23V2200/30
Inventor 廖传仙
Owner 海门市创豪工业设计有限公司
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