Delicately-flavored mountain sting

A technology of mountain jellyfish, fresh and fragrant, applied in the field of food processing, to achieve the effect of rich nutrition, delicious taste and great health value

Inactive Publication Date: 2016-10-12
SHUCHENG SHENGGUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the seasoning of the umami-flavored mountain jellyfish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of fresh and fragrant seasoned mountain jelly, which is composed of the following raw materials in parts by weight:

[0025] 70 jellyfish, 10 weed, 5 bracken, 8 seafood sauce, 1 peanut kernel, 3 traditional Chinese medicine powder, 2 salt, 1 sugar, 0.3 red pepper oil, 0.02 sodium glutamate, 0.04 citric acid, 0.1 vitamin C, Sesame oil 0.1, clove powder 0.1, pepper powder 0.05, chicken essence 0.03, thick soy sauce 1, vegetable oil 2.

[0026] The seafood sauce is made from the following raw materials in parts by weight: 200 parts by weight of shelled shrimp, 120 parts by weight of conch meat, 150 parts by weight of pork, 200 parts by weight of red fish, 20 parts by shiitake mushroom, 20 parts by onion, 15 parts by weight of carrot, 15 parts by weight of tomato, 15 parts by weight of radish, 30 parts of corn oil, and 5 parts by weight of rice wine. , minced garlic 8, salt 10, ginger powder 6, pepper 12, abalone juice 5, sugar 6, chicken essence 5, water starch 5. ...

Embodiment 2

[0030] A kind of fresh and fragrant seasoned mountain jelly, which is composed of the following raw materials in parts by weight:

[0031] 75 hazelnuts, 15 weeds, 8 bracken, 15 hoisin sauce, 3 peanuts, 5 Chinese medicine powder, 3 salt, 1.5 sugar, 0.8 red pepper oil, 0.05 sodium glutamate, 0.1 citric acid, 0.15 vitamin C, Sesame oil 0.2, clove powder 0.15, pepper powder 0.12, chicken essence 0.08, thick soy sauce 1.5, vegetable oil 6.

[0032] The seafood sauce is made from the following raw materials in parts by weight: 200 parts by weight of shelled shrimp, 120 parts by weight of conch meat, 150 parts by weight of pork, 200 parts by weight of red fish, 20 parts by shiitake mushroom, 20 parts by onion, 15 parts by weight of carrot, 15 parts by weight of tomato, 15 parts by weight of radish, 30 parts of corn oil, and 5 parts by weight of rice wine. , minced garlic 8, salt 10, ginger powder 6, pepper 12, abalone juice 5, sugar 6, chicken essence 5, water starch 5.

[0033] The...

Embodiment 3

[0036] A kind of fresh and fragrant seasoned mountain jelly, which is composed of the following raw materials in parts by weight:

[0037] 73 hazelnuts, 12 weeds, 7 bracken, 11 hoisin sauce, 2 peanuts, 4 traditional Chinese medicine powder, 2.5 salt, 1.3 sugar, 0.6 red pepper oil, 0.04 sodium glutamate, 0.07 citric acid, 0.13 vitamin C, Sesame oil 0.15, clove powder 0.13, pepper powder 0.09, chicken essence 0.06, thick soy sauce 1.3, vegetable oil 4.

[0038] The seafood sauce is made from the following raw materials in parts by weight: 200 parts by weight of shelled shrimp, 120 parts by weight of conch meat, 150 parts by weight of pork, 200 parts by weight of red fish, 20 parts by shiitake mushroom, 20 parts by onion, 15 parts by weight of carrot, 15 parts by weight of tomato, 15 parts by weight of radish, 30 parts of corn oil, and 5 parts by weight of rice wine. , minced garlic 8, salt 10, ginger powder 6, pepper 12, abalone juice 5, sugar 6, chicken essence 5, water starch ...

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PUM

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Abstract

The invention discloses delicately-flavored mountain sting. The delicately-flavored mountain sting comprises, by weight, 70-75 parts of mountain sting, 10-15 parts of Osmunda japonica, 5-8 parts of Pteridium aquilinum, 8-15 parts of hoisin sauce, 1-3 parts of peanut kernels, 3-5 parts of traditional Chinese medicine powder, 2-3 parts of edible salt, 1-1.5 parts of white sugar, 0.3-0.8 part of red pepper oil, 0.02-0.05 part of sodium glutamate, 0.04-0.1 part of citric acid, 0.1-0.15 part of vitamin C, 0.1-0.2 part of sesame oil, 0.1-0.15 part of ground cloves powder, 0.05-0.12 part of xanthoxylum pepper, 0.03-0.08 part of chicken essence, 1-1.5 parts of strong soy sauce and 2-6 parts of vegetable oil. The delicately-flavored mountain sting has the advantages that since the Osmunda japonica, the Pteridium aquilinum and the hoisin sauce are added into the mountain sting, the delicately-flavored mountain sting tastes fresh and delicious, is rich in nutrition and meets the requirements of people on taste; with the traditional Chinese medicine powder unique in formula, the delicately-flavored mountain sting is capable of clearing away heat, purging pathogenic fire, nourishing Yin, moistening dryness and reducing blood pressure and serum cholesterol to achieve excellent healthcare effect; developed as a pure natural edible wild herb product and high-grade instant edible cuisine, the delicately-flavored mountain sting is of great healthcare value and has a promising prospect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fresh and fragrant seasoning mountain jellyfish. Background technique [0002] Shanzhai, also known as Gongcai, can be cultivated artificially and is mainly produced in Guoyang, Anhui. [0003] Gongcai is an annual herbaceous plant with bright green color, refreshing texture, and a taste like jellyfish. It has high edible value. More than 2,200 years, it is a pure natural green high-grade dehydrated vegetable. During the Qianlong period of the Qing Dynasty, it was paid tribute to the imperial court, and it was paid tribute to the imperial court year after year, so it is called "tribute dish". Because of its sound when eaten, crisp and refreshing, it is vividly called "Xiang Cai", also known as "Mountain Sting Vegetable". Containing glutamic acid, vitamin C, vitamin D, zinc, iron, calcium, selenium, etc., it has certain therapeutic effects on human development, anti-aging, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/326A23V2200/3262
Inventor 张先华赵从圣赵永飞
Owner SHUCHENG SHENGGUI FOOD
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