Meat paste containing chicken and solanum nigrum fruit and preparation method of meat paste

A technology for nightshade fruit and chicken is applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, which can solve the problems of limited taste and nutritional value, and achieve the improvement of human resistance, nutritional balance, and enhancement of immunity. Effect

Inactive Publication Date: 2017-01-04
TONGCHENG XINGXIN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the limited taste and nutritional value of ordinary sauce, it can no longer meet people's needs,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A chicken nightshade pulp sauce, which is made of the following raw materials in parts by weight: 26 parts of chicken, 9 parts of rabbit meat, 7 parts of sweet potato flour, 10 parts of potherb mustard, 6 parts of gourd, 11 parts of mustard greens, and 9 parts of amaranth 15 parts of nightshade fruit, 7 parts of pumpkin seeds, 115 parts of soybean paste, 3 parts of cooking wine, 4 parts of soy sauce, 8 parts of vegetable oil, 3 parts of ginger, 3 parts of garlic, 2.5 parts of table salt, 5 parts of star anise, 6 parts of Cistanche 3 parts of licorice, 4 parts of mulberry leaves, appropriate amount of water;

[0020] The preparation method of described chicken nightshade pulp, it may further comprise the steps:

[0021] (1) Put the star anise, cistanche, licorice and mulberry leaves into the pot, add an appropriate amount of water and cook for 1-1.5 hours with strong fire, then cook with slow fire for 40-45 minutes, filter off the residue, and obtain the Chinese herbal m...

Embodiment 2

[0028] A chicken nightshade pulp sauce, which is made of the following raw materials in parts by weight: 22 parts of chicken, 11 parts of rabbit meat, 6 parts of sweet potato flour, 12 parts of potherb mustard, 6 parts of gourd melon, 10 parts of mustard greens, and 8 parts of amaranth 17 parts of nightshade fruit, 7 parts of pumpkin seeds, 100 parts of bean paste, 2 parts of cooking wine, 3 parts of soy sauce, 8 parts of vegetable oil, 5 parts of ginger, 4 parts of garlic, 3 parts of table salt, 4 parts of star anise, 6 parts of cistanche 2 parts of licorice, 4 parts of mulberry leaves, appropriate amount of water;

[0029] The preparation method of described chicken nightshade pulp, it may further comprise the steps:

[0030] (1) Put the star anise, cistanche, licorice and mulberry leaves into the pot, add an appropriate amount of water and cook for 1-1.5 hours with strong fire, then cook with slow fire for 40-45 minutes, filter off the residue, and obtain the Chinese herbal...

Embodiment 3

[0037] A chicken nightshade pulp sauce, which is made of the following raw materials in parts by weight: 21 parts of chicken, 10 parts of rabbit meat, 8 parts of sweet potato flour, 11 parts of potherb mustard, 7 parts of gourd melon, 9 parts of mustard greens, and 7 parts of amaranth 17 parts of nightshade fruit, 6 parts of pumpkin seeds, 120 parts of bean paste, 3 parts of cooking wine, 3 parts of soy sauce, 7 parts of vegetable oil, 4 parts of ginger, 4 parts of garlic, 3 parts of table salt, 5 parts of star anise, 6 parts of cistanche 3 parts of licorice, 3 parts of mulberry leaves, appropriate amount of water;

[0038] The preparation method of described chicken nightshade pulp, it may further comprise the steps:

[0039] (1) Put the star anise, cistanche, licorice and mulberry leaves into the pot, add an appropriate amount of water and cook for 1-1.5 hours with strong fire, then cook with slow fire for 40-45 minutes, filter off the residue, and obtain the Chinese herbal ...

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PUM

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Abstract

The invention discloses a meat paste containing chicken and solanum nigrum fruit. The meat paste is prepared from the following raw materials in parts by weight: 14 to 26 parts of chicken, 8 to 15 parts of rabbit meat, 6 to 12 parts of sweet potato powder, 8 to 16 parts of potherb mustard, 4 to 11 parts of bottle gourd, 6 to 13 parts of mustard, 6 to 13 parts of amaranth, 10 to 25 parts of solanum nigrum fruit, 4 to 9 parts of pumpkin seed kernel, 80 to 130 parts of soy sauce, 2 to 4 parts of cooking wine, 2 to 4 parts of soy sauce, 6 to 9 parts of vegetable oil, 2 to 5 parts of ginger, 2 to 5 parts of garlic, 2 to 4 parts of salt, 3 to 7 parts of farfugium japonicum, 3 to 8 parts of cistanche, 2 to 5 parts of liquorice, 2 to 5 parts of folium mori and a proper amount of water. The raw materials for preparation of the meat paste comprise meat and vegetables, so that the nutrition is balanced and rich; the solanum nigrum fruit has the effects of clearing heat and diminishing inflammation, cooling blood and eliminating toxin, and softening hardness and softening swelling, and the potherb mustard has the effects of eliminating toxin and softening swelling, promoting appetite and helping digestion, and warming the middle warmer and benefiting qi; the meat paste is beneficial to improvement of body resistance and enhancement of immunity after being eaten for a long time.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a chicken nightshade pulp sauce and a preparation method thereof. Background technique [0002] China is the largest producer and consumer of pate in the world. The meat sauce industry has developed into a relatively mature industry. With the improvement of people's living standards and the increasing demand for dietary health, meat sauce has also developed from a single temperature-adjusting, low-grade product to a mid-to-high-end product integrating nutrition, function, health care, delicacy, and convenience. As a traditional healthy staple food, pate has become an important industry in the food manufacturing industry. Due to the limited taste and nutritional value of ordinary sauce, it can no longer meet people's needs, and people begin to pursue better and more delicious sauces and more nutritious and healthy sauces. Contents of the invention [0003] The object of the pres...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/324A23V2250/21
Inventor 华柏生华兴茂
Owner TONGCHENG XINGXIN FOOD CO LTD
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