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Spiced kudzuvine root product and production method thereof

A production method and technology for spiced kudzu products, applied in food science and other directions, can solve the problems of harmfulness to human health, more damage to kudzu's nutrients, and poor taste.

Inactive Publication Date: 2016-11-30
重庆荷西农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the above-mentioned shortcomings of the prior art, the object of the present invention is to provide a spiced kudzu product and its production method, which is used to solve the problem of the poor taste of raw kudzu root or kudzu root food in the prior art, and the nutrition of kudzu root in the production process. Many components are destroyed, and the added additives are harmful to human health, etc.

Method used

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  • Spiced kudzuvine root product and production method thereof
  • Spiced kudzuvine root product and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of production method of spiced kudzu product, comprises the steps:

[0023] 1) Pretreatment of kudzu root: select fresh kudzu root, wash, peel, cut into slices with a thickness of 1.5-2mm, put it into seasoning liquid, and soak at a low temperature of 4-5°C for 4 hours. The raw materials and their weight percentages in the seasoning liquid are: 2% of table salt, 0.2% of cinnamon, 0.2% of fennel, 0.2% of grass fruit, and the balance is water.

[0024] 2) Stewed: The raw materials and weight parts of the stewed material are 0.8 parts of star anise, 0.4 parts of cinnamon bark, 0.1 part of fennel, 1 part of Zanthoxylum bungeanum, and 0.2 parts of Tsaoguo. Mix the raw materials according to the above formula to prepare the stewed material. Take the bittern material whose weight is 3% of the weight of the peeled Pueraria radiata, add the bittern material to water, the ratio of the weight of the water to the weight of the peeled Pueraria root in step 1) is 1:1, stir and...

Embodiment 2

[0029] A kind of production method of spiced kudzu product, comprises the steps:

[0030] 1) Pretreatment of kudzu root: select fresh kudzu root, wash, peel, cut into filaments with a thickness of 1.5-2mm, put it into seasoning liquid, and soak it at a low temperature of 4-5°C for 5 hours. The raw materials and their weight percentages in the seasoning liquid are: 3% of table salt, 0.25% of cinnamon, 0.25% of fennel, 0.25% of grass fruit, and the balance is water.

[0031] 2) Stewed: The raw materials and weight parts of the stewed material are 0.9 parts of star anise, 0.5 parts of cinnamon bark, 0.2 parts of fennel, 2 parts of Zanthoxylum bungeanum, and 0.2 parts of grass fruit. The raw materials are mixed evenly according to the above formula to prepare the stewed material. Take the stewed material whose weight is 4% of the weight of the peeled kudzu root, add the stewed material to water, the ratio of the weight of the water to the weight of the peeled kudzu root in step 1)...

Embodiment 3

[0036] A kind of production method of spiced kudzu product, comprises the steps:

[0037] 1) Pretreatment of kudzu root: select fresh kudzu root, wash, peel, cut into strips with a thickness of 1.5-2mm, put it into seasoning liquid, and soak it at a low temperature of 4-5°C for 6 hours. The raw materials in the seasoning liquid and their weight percentages are: 4% of table salt, 0.3% of cinnamon, 0.3% of fennel, 0.3% of grass fruit, and the balance is water.

[0038] 2) Stewed: The raw materials and weight parts of the stewed material are 1 part of star anise, 0.6 part of cinnamon, 0.3 part of fennel, 3 parts of Zanthoxylum bungeanum, and 0.3 part of Tsaoguo. Mix the raw materials evenly according to the above formula to prepare the stewed material. Take the bittern material whose weight is 5% of the weight of the peeled kudzu root, add the brine material into water, the ratio of the weight of the water to the weight of the peeled kudzu root in step 1) is 1.3:1, stir and mix, ...

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Abstract

The invention provides a spiced kudzuvine root product and a production method thereof. The method comprises: kudzuvine root pretreatment, marinating, condiment preparation, and blending of condiment into the marinated kudzuvine root, thus obtaining a finished product. The spiced kudzuvine root product prepared by the method provided by the invention is developed from marinade, has fragrant juice and strong flavor, is oily and can dissolve residue, and has rich juice. The product is made into spiced flavor type, integrates taste, nutrition and food therapy, wins the affection of numerous consumers, and is salty, delicious and tasty, crisp and refreshing.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a spiced kudzu product and a production method thereof. Background technique [0002] Traditional kudzu root food is mainly made by kudzu root powder, for example, the name is "a kind of ultrafine kudzu root powder whole powder process made by pueraria mirifica", and the application number is 201410737069.2 Invention patent application, etc. There are many eating methods of this kind, and the main defects are The process is complicated, and after Pueraria is crushed, many nutrients in Pueraria are destroyed, and some preservatives such as sodium sulfite are added in the processing process, such as the invention named "A Pueraria food and its processing method" and the application number is 200810143300.x Patent application, although it can play a certain antiseptic effect, preservatives are harmful to human health. Contents of the invention [0003] In view of the above-mentioned...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L33/00
Inventor 秦卫东王三根魏娜宗学凤
Owner 重庆荷西农业科技有限公司
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