Instant radix millettiae speciosae and preparation method and consumption method thereof

A kind of cattle vigorous, fast food technology, applied in the field of food and medicine, can solve the problems of easy moldy deterioration, inconvenience in eating, short shelf life, etc., to achieve the effect of retaining nutrients and taste, convenient and fast eating, and convenient to eat.

Inactive Publication Date: 2016-07-20
桂林亦元生现代生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The texture of fresh beef is hard, it is not easy to slice, it is extremely inconvenient to eat, and fresh beef is easy to mold and deteriorate when stored and transported under normal temperature conditions, the loss is large, and the shelf life is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Follow the steps below to prepare Instant Niu Dali

[0038] 1) Take 20 kg of fresh beef, clean it, slice it, then roughly crush it, add 4 times the weight of water and heat it to 60°C, and then extract it in a flash extractor with a vacuum of -0.098 MPa;

[0039] A total of 2 extractions, 45 minutes each time, and then filtered by a decanter centrifuge to obtain the water extract;

[0040] 2) The water extract is concentrated under reduced pressure at a temperature of 50°C and a vacuum of -0.093MPa to a thick extract with a specific gravity of 20 degrees Baume (measured at 45°C);

[0041] The thick extract is vacuum-dried at a drying temperature of 90°C;

[0042] 3) After taking it out, crush it to about 100 meshes, seal and pack it with a packaging machine at room temperature, and obtain the instant Niu Dali product.

Embodiment 2

[0044] Follow the steps below to prepare Instant Niu Dali

[0045] 1) Take 25kg of fresh beef, clean it, slice it, then roughly crush it, add 2 times the weight of water and heat it to 75°C, and then extract it in a flash extractor with a vacuum of -0.08MPa;

[0046] Use distilled water to extract for 60 minutes, a total of 1 extraction, and filter through a plate and frame filter press to obtain a water extract;

[0047] 2) The water extract is concentrated under reduced pressure at a temperature of 80°C and a vacuum of -0.08MPa to a thick extract with a specific gravity of 15 degrees Baume (measured at 50°C); the thick extract is vacuum-dried at a drying temperature of 66°C;

[0048] 3) after taking out, pulverize and pass through a 40-mesh sieve, and seal and pack at room temperature with a packaging machine to obtain the instant Niu Dali product.

Embodiment 3

[0050] Follow the steps below to prepare Instant Niu Dali

[0051] 1) Take 100kg of fresh beef, clean it, slice it, then roughly crush it, add 3 times the weight of water and heat it to 90°C, and then use distilled water to extract it in a flash extractor with a vacuum degree of -0.09MPa;

[0052] Use distilled water to extract 4 times, each time for 30 minutes, and filter through a centrifuge to obtain a water extract;

[0053] 2) The water extract is concentrated under reduced pressure at a temperature of 55°C and a vacuum of -0.09MPa to a thick extract with a specific gravity of 25 degrees Baume (measured at 50°C); the thick extract is vacuum-dried at a drying temperature of 45°C;

[0054] 3) After taking it out, crush it to more than 80 meshes, seal and pack it with a packaging machine at room temperature, and obtain the instant Niu Dali product.

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PUM

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Abstract

The present invention provides an instant radix millettiae speciosae and a preparation method thereof. The method comprises the following steps: 1) fresh radix millettiae speciosae is washed, the washed radix millettiae speciosae is sliced, the sliced radix millettiae speciosae is crushed, water is added, the crushd radix millettiae speciosae is subjected to a vacuum flash extraction, and the extracted radix millettiae speciosae is filtrated, wherein the vacuum flash extraction is conducted at a temperature of 60-90 DEG C and a vacuum degree of -0.08 to -0.098 MPa; 2) the radix millettiae speciosae extract is concentrated and dried to obtain a dried radix millettiae speciosae paste; and 3) the dried paste is crushed to obtain the instant radix millettiae speciosae. The vacuum flash extraction fully dissolves the various active ingredients in the radix millettiae speciosae and also solves the problem that the extraction of the radix millettiae speciosae is serious in blistering. Then a series of specific technologies are used to obtain the instant radix millettiae speciosae, so that the nutrients of the fresh radix millettiae speciosae are maximally preserved. The present invention also provides a consumption method of the instant radix millettiae speciosae.

Description

technical field [0001] The invention relates to the fields of food and medicine, in particular to a method for preparing and eating instant beef. Background technique [0002] Niu Dali is a leguminous plant, Millettia speciosa Champ., whose roots are used as medicine. It is known as the southern Korean ginseng. Its ingredients are rich in polysaccharides, flavonoids, alkaloids, coumarins, proteins, starches and various trace elements. , is an ideal immune enhancer. Niu Dali has a sweet smell and mild nature. It has the functions of strengthening yang, nourishing kidney and tonifying deficiency, strengthening tendons and activating collaterals, calming liver and moistening lung. People who smoke and inhale kitchen fumes. It is nourishing but not dry, and folks generally use it to make beautiful soup with meals. The soup is fragrant and sweet, and it is the top grade for entertaining guests. It has a history of more than 200 years. [0003] Generally, Niu Dali soup is made ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L23/00A23L2/38
CPCA23L2/38A23V2002/00A23V2200/30A23V2250/21A23V2300/10
Inventor 苏德辉温剑文谭叶倩陈力芝杨洪元蒋向军蒋臻韬
Owner 桂林亦元生现代生物技术有限公司
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