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Soft-shelled turtle seasoning marinade and preparation method thereof

A production method, soft-shelled turtle technology, applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve the problems of complex production methods, lack of nutritional value, single ingredients of soup, etc., to achieve good physical therapy Health effect, improvement of production efficiency, effect of rich nutritional value

Inactive Publication Date: 2017-01-04
方民宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rice noodles themselves are bland and tasteless. The key lies in the soup used for seasoning, which is the marinade. The taste of the marinade is not only related to the recipe, but also the method of making it. The recipe has been improved, and there are some differences in the stewed marinade. The soup ingredients are single, and basically they are simply made of bone broth with a very low concentration and some seasonings and cooking oil. Most stores The added seasonings and edible oils are of different grades, the taste is not good, the nutritional content is low, and the nutritional value is lacking
Some stores blindly add spices to increase the taste, and consumers will feel dry mouth and easy to get angry after eating.
Even some unscrupulous merchants use waste oil to make seasoning for rice noodles. The quality of waste oil is extremely poor and unhygienic. It is a non-edible oil with a peroxide value, acid value, and moisture that seriously exceed the standard. mucous membranes, causing food poisoning, seriously affecting health
[0003] With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue the unique flavor of food. At present, there are few varieties of seasoning marinade for rice noodles on the market, and the nutritional value has certain limitations. , also lacks unique flavor, and the production method is relatively complicated, it is difficult to meet the growing consumer market demand and people's increasingly updated modern health concept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A soft-shelled turtle seasoning marinade is made from the following raw materials in parts by weight: 100 parts of fresh soft-shelled turtle meat, 5 parts of vegetable oil, 1 part of old ginger, 1 part of purple garlic, 1 part of coriander head, 2 parts of slender pepper, red wine 5 parts, 80 parts of clear soup, 3 parts of soybean soy sauce, 5 parts of refined salt, 2 parts of rock sugar, 1 part of monosodium glutamate, an appropriate amount of water, and 8 parts of seasoning; 1 part of cinnamon, 1 part of white cardamom, 0.1 part of white pepper, 1 part of mango, 0.2 part of longan, 0.2 part of litchi grass, 0.5 part of Atractylodes macrocephala, 0.2 part of salvia miltiorrhiza, 0.02 part of angelica;

[0020] The preparation method of described soft-shelled turtle seasoning marinade, comprises the following steps:

[0021] (1) Select fresh soft-shelled turtle meat, wash it, put it in water and scald until it is half-cooked, take it out and wash it, and then put it in...

Embodiment 2

[0027] A soft-shelled turtle seasoning marinade is made from the following raw materials in parts by weight: 150 parts of fresh soft-shelled turtle meat, 10 parts of vegetable oil, 3 parts of old ginger, 3 parts of purple garlic, 3 parts of coriander heads, 5 parts of slender peppers, red wine 10 parts, 200 parts of clear soup, 6 parts of soybean soy sauce, 7 parts of refined salt, 6 parts of rock sugar, 2 parts of monosodium glutamate, appropriate amount of water, 15 parts of seasoning; 2 parts of cinnamon, 2 parts of white cardamom, 0.3 part of white pepper, 2 parts of mango, 0.4 part of longan, 0.4 part of lychee grass, 1 part of Atractylodes macrocephala, 0.4 part of salvia miltiorrhiza, 0.04 part of angelica;

[0028] The preparation method of described soft-shelled turtle seasoning marinade, comprises the following steps:

[0029] (1) Select fresh soft-shelled turtle meat, wash it, put it in water and scald until it is half-cooked, take it out and wash it, and then put i...

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PUM

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Abstract

The invention discloses soft-shelled turtle seasoning marinade and a preparation method thereof. The soft-shelled turtle seasoning marinade is prepared from the following raw materials: fresh soft-shelled turtle meat, vegetable oil, old gingers, purple garlic, coriander head, slender peppy, red wine, soybean sauce, refined salt, rock candy, monosodium glutamate, a proper amount of water, and seasonings. The preparation method comprises the following steps: (1) preparing soft-shelled turtle meat paste for later use; (2) preparing a seasoning pack for later use; (3) preparing a soup base for later use; (4) adding the seasoning pack into the soup base, heating, and filtering to obtain seasoning liquid for later use; and (5) adding the soft-shelled turtle meat paste into the seasoning liquid, adding the monosodium glutamate, boiling, slowly cooking with a soft fire, and naturally cooling, so as to obtain the soft-shelled turtle seasoning marinade. The soft-shelled turtle seasoning marinade prepared by virtue of the preparation method has tangy fragrance, rich flavor, special taste, rich nutrition value as well as very good physical therapy and health effects; and the process is simple, and the technique is easily grasped, so that the production efficiency is greatly improved, and the soft-shelled turtle preparation method is suitable for popularization and application.

Description

technical field [0001] The invention relates to an edible marinade and a preparation method thereof, in particular to a soft-shelled turtle seasoning marinade and a preparation method thereof. Background technique [0002] Rice noodles are one of the most common traditional foods in southern my country. People often use this as breakfast. It is made by first soaking the rice, grinding it into a slurry and filtering it dry, putting it into a dough ball and boiling it, and then pressing out the rice noodles, and then Formed into a ball in water. The rice noodles themselves are bland and tasteless. The key lies in the soup used for seasoning, which is the marinade. The taste of the marinade is not only related to the recipe, but also the method of making it. The recipe has been improved, and there are some differences in the stewed marinade. The soup ingredients are single, and basically they are simply made of bone broth with a very low concentration and some seasonings and co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L17/00A23L27/10A23L33/105
CPCA23V2002/00A23V2200/16A23V2200/14
Inventor 方民宇
Owner 方民宇
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