Acanthopanax root stewed meat and preparation method thereof

A technique of five ginseng and braised pork, applied in food science and other directions

Inactive Publication Date: 2016-09-28
ANHUI XIANZHIYUAN FOOD
View PDF5 Cites 15 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no combination

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1

[0024] Raw materials: 80kg of livestock and poultry meat, 1kg of salt, 2kg of Acanthopanax senticosus, 1.5kg of five-spice seasoning, appropriate amount of water.

[0025] The five-spice seasoning is made up of 200g star anise, 200g cinnamon, 300g ginger, 200g cumin, 300g Chinese pepper, and 300g hot pepper.

[0026] The production method is to clean the raw materials first, rinse the blood stains with tap water, and clean them; mix the cleaned raw materials with salt, and marinate them in a low temperature storage at 0-5°C for 2-4 hours; after marinating Livestock and poultry meat or viscera of livestock and poultry or accessories of livestock and poultry as raw materials, add acanthopanax senticosus, five spice seasoning and water in parts by weight, and cook at 100℃. The weight ratio of the poultry accessories to the water weight is 3:1. The poultry is boiled until the moisture is dry and then pre-cooled by a vacuum pre-cooler or cooled to below 15°C in a cold ...

Example Embodiment

[0027] Example 2

[0028] Raw materials: 90kg of livestock and poultry meat, 2kg of salt, 3kg of Acanthopanax senticosus, 2.1kg of five spice seasoning, appropriate amount of water.

[0029] The five-spice seasoning is made up of 300g star anise, 300g cinnamon, 400g ginger, 300g cumin, 400g Chinese pepper, and 400g hot pepper.

[0030] The production method is to clean the raw materials first, rinse the blood stains with tap water, and clean them; mix the cleaned raw materials with salt, and marinate them in a low temperature storage at 0-5°C for 2-4 hours; after marinating Livestock and poultry meat or viscera of livestock and poultry or accessories of livestock and poultry as raw materials, add acanthopanax senticosus, five spice seasoning and water in parts by weight, and cook at 100℃. The weight ratio of the poultry accessories to the water weight is 3:1. The poultry is boiled until the moisture is dry and then pre-cooled by a vacuum pre-cooler or cooled to below 15°C in a cold ...

Example Embodiment

[0031] Example 3

[0032] Raw materials: 100kg of livestock and poultry meat, 2.5kg of salt, 5kg of Acanthopanax senticosus, 3kg of spiced seasoning, appropriate amount of water.

[0033] The five-spice seasoning is made up of 400g star anise, 400g cinnamon, 600g ginger, 400g cumin, 600g Chinese prickly ash, and 600g chili.

[0034] The production method is to clean the raw materials first, rinse the blood stains with tap water, and clean them; mix the cleaned raw materials with salt, and marinate them in a low temperature storage at 0-5°C for 2-4 hours; after marinating Livestock and poultry meat or viscera of livestock and poultry or accessories of livestock and poultry as raw materials, add acanthopanax senticosus, five spice seasoning and water in parts by weight, and cook at 100℃. The weight ratio of the poultry accessories to the water weight is 3:1. The poultry is boiled until the moisture is dry and then pre-cooled by a vacuum pre-cooler or cooled to below 15°C in a cold air...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses acanthopanax root stewed meat and a preparation method thereof. With livestock and poultry meat or livestock and poultry viscera or livestock and poultry adnexa serving as the raw material, and five-spice seasoning, acanthopanax roots and table salt serving as auxiliary materials, the acanthopanax root stewed meat is prepared from, by weight, 80-100 parts of livestock and poultry meat, 1-2.5 parts of table salt, 2-5 parts of acanthopanax roots and 10-20 parts of five-spice seasoning; the five-spice seasoning is prepared from anise, cassia bark, ginger, fennel, Chinese prickly ash and chilies in the weight ratio of (1-3):(1-3):(2-4):(1-3):(2-4):(2-4), and the livestock and poultry adnexa includes livestock and poultry heads, necks, wings and feet; new-taste sauce stewed meat series products which have different flavors and are convenient to carry and eat are made. The acanthopanax root stewed meat can maintain health, balance diet and relieve greasiness and has a new taste.

Description

technical field [0001] The invention relates to a production method of stewed pork with herbal cuisine sauce, more specifically, the invention relates to stewed pork with five-plus-ginseng and a preparation method thereof. Background technique [0002] Medicinal diet originates from traditional Chinese diet and traditional Chinese medicine diet therapy culture. Medicinal diet is under the guidance of traditional Chinese medicine, gastronomy and nutrition theory, strictly according to the formula of medicinal diet, combining traditional Chinese medicine with certain foods with medicinal value, and adopting unique Chinese medicine. Delicious food with a certain color, aroma, taste and shape produced by diet cooking technology and modern scientific methods. It is the product of the combination of traditional Chinese medical knowledge and cooking experience. It "contains medicine in food", not only uses medicine as food, but also attaches food to medicinal, medicine borrows foo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L13/10A23L13/50A23L13/20A23L13/70A23L13/40A23L33/10
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap