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.
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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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