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Litsea coreana-flavored incarvillea sinensis-butterfish sausage

A technology of pomfret sausage and pig sprouts, which is applied in the field of food processing to achieve the effects of easy realization, simple production process and outstanding health care function

Inactive Publication Date: 2016-06-15
余桂芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using pig sprouts and pomfret as main raw materials, woody incense and leopard skin camphor as health raw materials, a nutritious and healthy fish meat sausage has been produced, which has not yet been reported or launched.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1, a pork sausage with leopard skin camphor flavored pork sprouts and pomfret, made by the following steps:

[0027] A. Pretreatment of pig sprouts: take fresh tender stems and leaves of pig sprouts, blanch them in boiling water for 30 seconds, wash them with clean water, and cut them into 0.3-0.6 cm segments;

[0028] B. Pomfret pretreatment: Take fresh pomfret with complete scales and shiny surface, remove scales, fins, fish heads, fish bones and internal organs, clean them, cut them into 8 cm long and 4 cm wide slices, and cut the fish meat The slices are soaked in water for 30 minutes, and the temperature is controlled at 4-7°C;

[0029] C. Pretreatment of Chinese herbal medicines: take 55% of Chinese herbal medicines Akiras sinensis and 45% of Leopard skin camphor in proportion by weight, add water 13 times the weight of raw Chinese herbal medicines, soak for 2 hours, and then decoct for 0.6 hours to obtain Chinese medicine slurry;

[0030] D. Dehydrat...

Embodiment 2

[0038] Example 2, a pork sausage with leopard skin camphor flavored pork sprouts and pomfret, made by the following steps:

[0039] A. Pretreatment of pig sprouts: Take fresh tender stems and leaves of pig sprouts, put them into boiling water for 25 seconds, wash them with clean water, and cut them into 0.3-0.6 cm segments;

[0040] B. Pomfret pretreatment: Take fresh pomfret with complete scales and shiny surface, remove scales, fins, fish heads, fish bones and internal organs, clean them, cut them into 10 cm long and 5 cm wide slices, and cut the fish meat The slices are soaked in water for 35 minutes, and the temperature is controlled at 3-6°C;

[0041] C. Pretreatment of Chinese medicinal materials: take 27% of woody fragrance, 15% of leopard skin camphor, 18% of clove basil, 21% of ficus variegata, and 19% of lily in proportion by weight, add water 11 times the weight of raw Chinese medicinal materials, soak for 2.5 hours, and then fry Boil for 0.8 hours to make Chine...

Embodiment 3

[0056] Example 3, a method for making leopard skin camphor flavor willow wormwood bud pomfret sausage, the production steps are as follows:

[0057] A. Pretreatment of Artemisia annua buds: Take fresh tender stems and leaves of Artemisia annua, blanch them in boiling water for 35 seconds, wash them with clean water, and cut them into 0.3-0.6 cm segments;

[0058] B. Pomfret pretreatment: Take fresh pomfret with complete scales and shiny surface, remove scales, fins, fish heads, fish bones and internal organs, clean them, cut them into 8 cm long and 4 cm wide slices, and cut the fish meat The slices are soaked in water for 30 minutes, and the temperature is controlled at 3-7°C;

[0059] C. Pretreatment of Chinese herbal medicines: take 18% of woody fragrance, 13% of leopard skin camphor, 15% of clove basil, 14% of Fallo sea, 10% of Ficus variegata, 14% of Euonymus grandiflora, and 16% of lily by weight, and add raw Chinese medicine Water four times the weight of the wood, s...

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PUM

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Abstract

The invention discloses a litsea coreana-flavored incarvillea sinensis-butterfish sausage.The litsea coreana-flavored incarvillea sinensis-butterfish sausage is made by using incarvillea sinensis and butterfish as raw materials and adding radix aucklandiae and litsea coreana.The litsea coreana-flavored incarvillea sinensis-butterfish sausage has the advantages that the nutritional values of the incarvillea sinensis and the butterfish are fully utilized, the incarvillea sinensis and the butterfish are combined to achieve synergic effects of tonifying the spleen and promoting appetite and promoting qi circulation and digestion; the finished sausage is soft in taste, delicious, rich in nutrition, outstanding in healthcare function, and capable of evidently improving the discomfort of people with dyspepsia when the people eat the sausage for a long time; the sausage is simple in making process, easy to implement and carry, convenient to eat, easy to store and capable of achieving large-scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a leopard skin camphor-flavored pork sprout pomfret sausage prepared by using pig sprouts and pomfret as raw materials and adding Chinese medicinal materials with health care effects. Background technique [0002] Pig sprouts, also known as Artemisia annua, are annual to perennial erect herbs with puberulent hairs. Stems terete, striate. Leaves opposite at base, alternate on branches, pinnate 2-3 times, pinnae 4-7 pairs, lower pinnae divided into 2-3 pairs. Lobes strip-shaped or strip-lanceolate. Racemes with 4-18 flowers, corolla red or lavender. Capsule cylindrical. Its taste is pungent, bitter, and warm in nature. It has the effects of expelling wind and dampness, promoting blood circulation and relieving pain, and detoxifying. [0003] Pomfret, aliases include mirror fish, anchovy, Changhou turtle, Chang mouse, dog sleepy fish, pomfret bream, mirror fish, flat fish, Baicha...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L19/00A23L33/105
CPCA23V2002/00A23V2200/32A23V2200/30
Inventor 余桂芳
Owner 余桂芳
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