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Venison seasoning marinade and making method thereof

A production method and venison technology, which are applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of complex production methods, lack of nutritional value, poor quality of waste oil, etc., and achieve good physical therapy and health care. effect, rich in nutritional value, and the effect of improving production efficiency

Inactive Publication Date: 2017-01-11
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 venison seasoning marinade is made from the following raw materials in parts by weight: 100 parts of fresh venison, 5 parts of vegetable oil, 1 part of white ginger, 1 part of white garlic, 1 part of fresh peas, 2 parts of red pepper, medicinal wine 5 parts, 80 parts of pork rib soup, 3 parts of 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; the seasoning includes the following raw materials in parts by weight: cinnamon bark 0.1 1 part of Tsao Guo, 1 part of Tangerine Peel, 0.1 part of Pepper, 1 part of Pai Cao, 0.2 part of Hemp Seed, 0.2 part of Lychee Grass, 0.5 part of Turmeric, 0.2 part of Ginseng, 0.02 part of Astragalus;

[0020] The preparation method of described venison seasoning marinade, comprises the following steps:

[0021] (1) Select fresh venison, wash it, put it in water and scald it until it is half-cooked, remove it and wash it, then put it into a g...

Embodiment 2

[0027] A venison seasoning marinade is made from the following raw materials in parts by weight: 150 parts of fresh venison, 10 parts of vegetable oil, 3 parts of white ginger, 3 parts of white garlic, 3 parts of fresh peas, 5 parts of red pepper, medicinal wine 10 parts, 200 parts of pork rib soup, 6 parts of sauce-flavored 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; the seasoning includes the following raw materials in parts by weight: cinnamon bark 0.3 2 parts of Tsao Guo, 2 parts of Tangerine Peel, 0.3 parts of Pepper, 2 parts of Pai Cao, 0.4 parts of Hemp Seed, 0.4 parts of Lychee Grass, 1 part of Turmeric, 0.4 parts of Ginseng, 0.04 parts of Astragalus;

[0028] The preparation method of described venison seasoning marinade, comprises the following steps:

[0029] (1) Select fresh venison, wash it, put it in water and scald it until it is half-cooked, remove it and wash it...

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PUM

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Abstract

The invention discloses venison seasoning marinade and a making method thereof. The venison seasoning marinade is made from the following raw materials of fresh venison, vegetable oil, white ginger, white garlic, fresh peas, red peppers, medicated wine, spare rib soup, soy sauce with aroma of soy paste, refined salt, crystal sugar, gourmet powder, an appropriate amount of water and seasoning. The making method comprises the following steps of (1) making venison paste for standby application; (2) making a seasoning packet for standby application; (3) making a soup base for standby application; (4) putting the seasoning packet into the soup base, performing heating, and performing filtration so as to obtain seasoning liquid for standby application; and (5) putting the venison paste into the seasoning liquid, adding the gourmet powder, performing boiling, performing slow decoction with a small fire, and performing natural cooling so as to obtain the venison seasoning marinade. The venison seasoning marinade made by the making method disclosed by the invention is high in fragrance, fragrant and rich in taste, unique in mouth feel and high in nutrient value, and has good physiotherapy and health-care effects; and the technology of the venison seasoning marinade is simple, the technique of the venison seasoning marinade is easy to control, the production efficiency is greatly improved, and the venison seasoning marinade 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 venison 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 cooking oil. M...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/2112A23V2250/212A23V2250/2124
Inventor 方民宇
Owner 方民宇
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