Okra flavored partridge dried meat slice and manufacturing method thereof

A production method and technology of partridge meat are applied in the field of food processing to achieve the effects of simple production process, unique flavor and convenient eating

Inactive Publication Date: 2016-11-16
汪盛明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using okra and partridge as the main raw materials, leek seeds and gourd tea as health raw materials,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1, a kind of okra-flavor dried partridge meat and its preparation method, adopts the following steps:

[0028] A. Okra pretreatment: Take fresh okra with complete skin, put it into the sink, wash it with running water, remove the stems, cut it into 0.5-1 cm pieces by a shredder, add 0.3% okra pieces Cellulase, 0.5% hemicellulase, 0.4% pectinase, heated to 38-42°C, kept for 50 minutes, and then put into a beater equipped with a 100-mesh screen for beating to obtain enzymatic okra puree ;

[0029] B. Partridge pretreatment: Take artificially bred partridges, remove feathers, internal organs, heads, buttocks and other impurities, clean them, put them into a deboning machine for deboning, and then put them into a beater equipped with an 80-mesh screen for beating. Prepare partridge meat paste;

[0030] C. Seasoning and marinating: put the partridge meat paste into a stainless steel container, add 1% salt, 2% cooking wine, 0.6% black pepper, 0.8% fine sugar, 5...

Embodiment 2

[0039]Embodiment 2, a kind of okra-flavored dried partridge meat and its preparation method, adopts the following steps:

[0040] A. Okra pretreatment: Take fresh okra with complete skin, put it into the sink, wash it with running water, remove the stems, cut it into 0.5-1 cm pieces with a shredder, add 0.4% okra pieces Cellulase, 0.3% hemicellulase, 0.4% pectinase, heated to 38-42°C, kept for 50 minutes, and then put into a beater equipped with a 100-mesh screen for beating to obtain enzymatic okra puree ;

[0041] B. Partridge pretreatment: Take artificially bred partridges, remove feathers, internal organs, heads, buttocks and other impurities, clean them, put them into a deboning machine for deboning, and then put them into a beater equipped with an 80-mesh screen for beating. Prepare partridge meat paste;

[0042] C. Seasoning and marinating: put the partridge meat paste into a stainless steel container, add 1.2% salt, 1.5% cooking wine, 0..8% black pepper, 1% fine su...

Embodiment 3

[0058] Embodiment 3, a kind of okra-flavored dried partridge meat and its preparation method, adopts the following steps:

[0059] A. Okra pretreatment: Take fresh okra with complete skin, put it into the sink, wash it with running water, remove the stems, cut it into 0.5-1 cm pieces with a shredder, add 0.4% okra pieces Cellulase, 0.3% hemicellulase, 0.2% pectinase, heated to 38-42°C, kept for 45 minutes, and then put into a beater equipped with a 100-mesh screen for beating to obtain enzymatic okra puree ;

[0060] B. Partridge pretreatment: Take artificially bred partridges, remove feathers, internal organs, heads, buttocks and other impurities, clean them, put them into a deboning machine for deboning, and then put them into a beater equipped with an 80-mesh screen for beating. Prepare partridge meat paste;

[0061] C. Seasoning and marinating: put the partridge meat paste into a stainless steel container, add 1% salt, 1.5% cooking wine, 0.6% black pepper, 0.8% fine su...

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PUM

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Abstract

The invention discloses an okra flavored partridge dried meat slice and a manufacturing method thereof. Okra and partridge are adopted as raw materials, meanwhile, semen allii tuberosi and desmodium triquetrum are added, and the okra flavored partridge dried meat slice is manufactured. Nutritive values of okra and partridge are sufficiently utilized and compatible with traditional Chinese medicine, the synergistic interaction is achieved, and the effects of tonifying the liver and the kidney, tonifying Yang and controlling nocturnal emission are achieved. According to the okra flavored partridge dried meat slice, cellulase, hemicellulose and pectinase are adopted for performing combined enzymolysis on the raw material okra, and green and astringency of the okra are effectively removed; traditional Chinese medicine paste is subjected to sweet distiller's yeast initial fermentation, the mellow flavor is added for the product, and the obtained product is oily, moist, bright, delicious and mellow in taste, proper in saltiness and sweetness and unique in flavor, has the certain healthcare function, and can obviously improve discomfort of the crowd with waist-leg weakness when people eat the dried meat slice for a long time. The dried meat slice is simple in manufacturing technology and convenient to eat, meets the current market development requirement and can perform large-scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an okra-flavored dried partridge meat prepared by using okra and partridge as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Okra, an annual herb. The root system is developed, the absorption is strong, the stems are erect and branched, taprooted, and the root depth is more than 1m. The fruit is a capsule, more than 10 cm long, with a pointed apex, slightly curved, long and thin like a horn or pepper, with thin leathery skin, and a pointed apex, the color of the fruit is from light green to dark green, and some are purple-red; the shape of the fruit is It can be divided into long fruit shape or short fruit shape, 5-cornered to multi-cornered, and some are round. The fruit contains a special sticky substance and has a special aroma or flavor. Okra is rich in trace elements such as zinc and selenium, which are very help...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L19/00A23L5/10A61K36/8962A61K36/9062A61P39/00A61K35/612A61K35/57
CPCA23V2002/00A61K35/57A61K35/612A61K36/02A61K36/185A61K36/48A61K36/758A61K36/82A61K36/8962A61K36/9062A23V2200/30A61K2300/00
Inventor 汪盛明徐爱华
Owner 汪盛明
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