Preparation method of radix puerariae flavored shrike meat loaf

A production method and a technique for mozu, which are applied in the field of food processing to achieve the effects of improving eating disorders, being easy to implement and rich in nutrients.

Inactive Publication Date: 2016-05-18
南陵百绿汇农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using kudzu root and mozu as main raw materials, Piperia and Huoxiang as health raw materials, a kind of n

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, a kind of preparation method of kudzu root flavor Mozu meat cake, adopts the following steps:

[0024] A. Pueraria pretreatment: Take fresh pueraria powder with a smooth surface, no mildew, and no damage, and clean it; crush it with a disintegrator equipped with a 10-mesh sieve, put it into a container, add water three times the weight of Pueraria, and add 0.4% Cellulase, 0.2% hemicellulase, 0.3% pectinase, stir evenly, heat to 40-42°C and keep for 50 minutes for joint enzymolysis; finally use a centrifuge to separate the pulp and residue, and separate the supernatant liquid; the residue is put into a food dryer, the temperature is controlled at 55-60°C, and after drying, the enzymatically hydrolyzed kudzu root powder is obtained;

[0025] B. Pretreatment of Chinese herbal medicines: take 55% of Piperumba and 45% of Huoxiang by weight, add the supernatant which is 4 times the weight of raw Chinese herbal medicines, and 8 times the water, soak for 2 hours,...

Embodiment 2

[0031] Embodiment 2, a kind of preparation method of kudzu root flavor Mozu meat cake, adopts the following steps:

[0032] A. Pueraria pretreatment: Take fresh pueraria powder with a smooth surface, no mildew and no damage, and clean it; crush it with a disintegrator equipped with a 12-mesh sieve, put it into a container, add water 3 times the weight of Pueraria, 0.5% Cellulase, 0.2% hemicellulase, 0.2% pectinase, stir evenly, heat to 38-40°C for 60 minutes for combined enzymolysis; finally use a centrifuge to separate the pulp and residue, and separate the supernatant liquid; the residue is put into a food dryer, the temperature is controlled at 60°C-65°C, and after drying, the enzymatically hydrolyzed kudzu root powder is obtained;

[0033] B. Pretreatment of Chinese herbal medicines: take 35% of Piperumba, 24% of Huoxiang, 18% of Galangal, 10% of Ginseng, and 13% of Lily in proportion by weight, add the supernatant which is 5 times the weight of the raw Chinese medicinal ...

Embodiment 3

[0044] Embodiment 3, a kind of preparation method of corn-flavored moth meatloaf adopts the following steps:

[0045] A. Corn pretreatment: Take waxy corn kernels with full grains and no insect eyes, clean them; crush them with a 12-mesh sieve crusher, put them into a container, add water three times the weight of corn kernels, and 0.4% fiber Sulfase, 0.3% hemicellulase, 0.2% pectinase, stir evenly, heat to 40-42°C and keep for 55 minutes for combined enzymolysis; finally use a centrifuge to separate the pulp and residue, separate the supernatant and Enzymolyzed corn flour;

[0046] B. Pretreatment of Chinese herbal medicines: take 18% of Piper, 15% of Huoxiang, 15% of Galangal, 13% of Tangerine Peel, 15% of Duanjieshen, 12% of Chushizi, and 12% of Lily, and add raw Chinese medicinal materials weighing 6 times the supernatant and 4 times the water, soak for 3 hours, and then decoct for 1 hour, and then together with the decoction liquid, use a beater to make traditional Chin...

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PUM

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Abstract

The invention discloses a preparation method of a radix puerariae flavored shrike meat loaf. According to the preparation method, radix puerariae and shrike are used as raw materials, and long pepper and agastache rugosus are added, so that the radix puerariae flavored shrike meat loaf is prepared. The nutritive values of the radix puerariae and the shrike are fully utilized, and the radix puerariae and the shrike are combined with traditional Chinese medicines to bring synergistic effect, so that the radix puerariae flavored shrike meat loaf has the effects of tonifying the middle-Jiao and Qi and improving the digestion. The finished product of the radix puerariae flavored shrike meat loaf is fragrant in smell, delicious in taste and rich in nutrient, has a healthcare function and is capable of significantly improving the discomfort of the people with drinking and eating disorder as well as abdominal fullness and distention through long-term eating. The radix puerariae flavored shrike meat loaf is simple in preparation process, easy to realize and convenient to transport, and is capable of complying with the market development demands.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a kudzu root-flavored moth meat cake prepared by using kudzu root and mozu as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Pueraria lobata is the dried root of the leguminous plant Pueraria mirifica, commonly known as Pueraria mirifica. Excavated in autumn and winter, cut into thick slices or small pieces while fresh; dry. Stout vines, up to 8 meters long, covered with yellow bristles all over, woody at the base of the stems, with thick, massive roots. Pinnately compound leaves with 3 leaflets; stipules dorsi, ovate-oblong, with lines; stipules linear-lanceolate, as long as petiole or longer; leaflets 3-lobed, occasionally entire, terminal The leaflets are broadly ovate or obliquely ovate, with long acuminate apex, and the lateral leaflets are obliquely ovate, slightly smaller, covered with light yellow, flattened ve...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L19/10A23L33/00
CPCA23V2002/00
Inventor 杨丽娟王伟魏天旭
Owner 南陵百绿汇农业科技有限公司
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