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Making method of preserved Millettia specisoa Champ

A production method, the technology of Niu Dali, which is applied in the field of making Niu Dali preserved fruit, can solve the problems of Niu Dali preserved fruit that has not yet been seen, has a single taste, and has no health care effect, and achieves the effects of excellent color, rich nutrition, and accelerated sugar penetration rate

Inactive Publication Date: 2016-04-13
吴绍强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, there has been no dried bonito
In addition, the existing preserved fruit is generally made of a single fruit, which not only has a single taste, but also can only be eaten as a leisure food without health care.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for making dried beef jelly, which uses the following raw materials in percentage by weight: 40% beef jelly, 25% brown sugar, 5% propolis liquid, 1.0% cod liver oil, 1.0% citric acid, and 28% traditional Chinese medicine extract; wherein, the The Chinese medicine extract is composed of 15 parts of Haijinsha, 10 parts of corn silk, 5 parts of Sangjisheng, 10 parts of Guya, and 6 parts of Poria cocos, which are crushed and mixed. Add water 6 times the total weight of Chinese medicine, boil with strong fire, and then decoct with slow fire for 30 minutes. , and the filtrate is obtained by filtration; the preparation method comprises the following steps:

[0031] 1) First remove impurities and wash the beef vigorously, and then soak it in clean water for 5 hours until the body is fat and moist, the color is yellow, and the cross-section is horny and transparent; then cut into slices;

[0032] 2) Put the cut beef vigorously into clean water to rehydrate and soak for ...

Embodiment 2

[0038]A method for making dried beef jelly, which adopts the following raw materials in percentage by weight: 48% beef jelly, 17% brown sugar, 4% propolis liquid, 0.6% cod liver oil, 0.4% citric acid, and 30% traditional Chinese medicine extract; wherein, the The Chinese medicine extract is composed of 16 parts of Haijinsha, 14 parts of corn silk, 7 parts of Sangjisheng, 13 parts of Guya, and 9 parts of Poria cocos, which are crushed and mixed. Add water 7 times the total weight of the traditional Chinese medicine, boil with strong fire, and then decoct with slow fire for 35 minutes. , and the filtrate is obtained by filtration; the preparation method comprises the following steps:

[0039] 1) First remove impurities and wash the beef vigorously, and then soak it in clean water for 6 hours until the body is fat and moist, the color is yellow, and the cross-section is horny and transparent; then cut into cubes;

[0040] 2) Put the cut beef vigorously into clean water to rehydra...

Embodiment 3

[0046] A method for making dried beef jelly, which adopts the following raw materials in percentage by weight: 60% beef jelly, 15% brown sugar, 3% propolis liquid, 0.5% cod liver oil, 0.5% citric acid, and 21% traditional Chinese medicine extract; wherein, the The Chinese medicine extract consists of 20 parts of Haijinsha, 15 parts of corn silk, 10 parts of Sangjisheng, 15 parts of Guya, and 12 parts of Poria cocos, which are crushed and mixed. Add water 8 times the total weight of Chinese medicine, boil with strong fire, and then decoct with slow fire for 40 minutes. , and the filtrate is obtained by filtration; the preparation method comprises the following steps:

[0047] 1) First remove impurities and wash the beef vigorously, and then soak it in clean water for 8 hours until the body is fat and moist, the color is yellow, and the cross-section is horny and transparent; then cut into long strips;

[0048] 2) Put the cut beef vigorously into clean water and rehydrate for 60...

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PUM

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Abstract

The invention relates to a making method of preserved Millettia specisoa Champ, and belongs to the field of food processing. Raw materials used in the invention comprise Millettia specisoa Champ, brown granulated sugar, a propolis liquid, cod-liver oil, citric acid, and a traditional Chinese medicine extract liquid prepared from Spora Lygodii, corn silk, Chinese Taxillus Twig, rice sprouts and Poria cocos; and the making method comprises the steps of main material Millettia specisoa Champ pretreatment (comprising cleaning, immerseion, chopping, re-watering immersion, blanching and steaming), sugar solution preparation, vacuum sugar immersion, drying, softening, subsequent disinfection, cooling, potting, sealing and packaging. The preserved Millettia specisoa Champ made through the making method has the advantages of excellent color, moderate softness, sour-sweet and tasty mouthfeel, deliciousness and tastiness, convenient carrying and eating, abundant nutrition, extremely good health efficacy, no additives, safety, and healthiness.

Description

【Technical field】 [0001] The invention relates to the field of food processing, in particular to a method for preparing dried beef jerky. 【technical background】 [0002] Niu Dali, also known as Zhujiao Li, Admiralty Root, Mountain Lotus Root, Upside Down Admiralty, and Dali Potato, is a plant of the genus Fabaceae, mainly distributed in Fujian, Hunan, Guangdong, Guangxi, Yunnan and Guizhou in China. The root of Niu Dali is used as medicine, and its main ingredients are protein, starch and alkaloids. Its root tuber is cylindrical or several spindle-shaped bodies are connected in a string, the color is light yellow or khaki, the cross-section surface is nearly white, the inner side is a layer of inconspicuous brown ring pattern, and the middle part is close to white. Niu Dali with better quality is characterized by larger potato pieces, white color, strong powder, and slightly sweet taste. Niu Dali has the same origin as medicine and food, and can be used as medicine or food...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2200/30A23V2200/314A23V2200/32A23V2200/324A23V2250/032A23V2250/21
Inventor 吴绍强
Owner 吴绍强