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Goose flavoring marinade and preparation method thereof

A production method and technology of goose meat, which are applied to the functions of food ingredients, food ingredients containing fat, food ingredients containing natural extracts, etc., can solve the problems of complicated production methods, lack of nutritional value, and single soup ingredients, and achieve good results. Effects of physiotherapy and health care, rich nutritional value, and easy-to-master techniques

Inactive Publication Date: 2017-01-11
安庆凡妃电子商务有限公司
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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 goose seasoning marinade is made from the following raw materials in parts by weight: 100 parts of fresh goose meat, 5 parts of vegetable oil, 1 part of ginger, 1 part of garlic kernels, 1 part of celery, 2 parts of Chaotian pepper, and 5 parts of rice wine , 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; , 1 part of cinnamon, 1 part of tangerine peel, 0.1 part of pepper, 1 part of mango, 0.2 part of medlar, 0.2 part of golden grass, 0.5 part of Atractylodes macrocephala, 0.2 part of American ginseng, 0.02 part of cinnamon bark;

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

[0021] (1) Select fresh goose meat, wash it, put it in water and scald it until it is half-cooked, remove it and wash it, then put it into a grinder for crushing, and get the goose meat sauce for later u...

Embodiment 2

[0027] A seasoning marinade for goose meat is made from the following raw materials in parts by weight: 150 parts of fresh goose meat, 10 parts of vegetable oil, 3 parts of old ginger, 3 parts of garlic kernels, 3 parts of celery, 5 parts of Chaotian pepper, and 10 parts of rice wine , 200 parts of rib soup, 6 parts of soy sauce, 7 parts of refined salt, 6 parts of rock sugar, 2 parts of monosodium glutamate, an appropriate amount of water, and 15 parts of seasoning; the seasoning includes the following raw materials in parts by weight: 0.3 part of Gan Si , 2 parts of cinnamon, 2 parts of tangerine peel, 0.3 part of Chinese prickly ash, 2 parts of mango, 0.4 part of wolfberry, 0.4 part of golden grass, 1 part of Atractylodes macrocephala, 0.4 part of American ginseng, 0.04 part of cinnamon bark;

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

[0029] (1) Select fresh goose meat, wash it, put it in water and scald it until ...

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PUM

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Abstract

The invention discloses goose flavoring marinade and a preparation method thereof. The goose flavoring marinade is prepared from fresh goose, vegetable oil, old ginger, garlic kernels, celery, pod peppers, Chinese rice wine, rib soup, soybean sauce, fine salt, rock candy, monosodium glutamate, a proper amount of water and seasoning. The preparation method includes the following steps that firstly, goose sauce is prepared for use; secondly, a seasoning bag is prepared for use; thirdly, soup is prepared for use; fourthly, the seasoning bag is placed in the soup to be heated and then filtered, and flavoring liquid is obtained for use; fifthly, the goose sauce is placed into the flavoring liquid, monosodium glutamate is added, the mixture is boiled and then slowly decocted on low fire, the mixture is naturally cooled, and the goose flavoring marinade is prepared. The prepared goose flavoring marinade is sharp in fragrance, strong in taste, unique in taste, high in nutritional value and good in physiotherapy health-care effect, the process is simple, the technology is easy to master, production efficiency is greatly improved, and the method is suitable for application and popularization.

Description

technical field [0001] The invention relates to an edible marinade and a preparation method thereof, in particular to a goose 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. Mos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/212A23V2250/18
Inventor 昝建梅
Owner 安庆凡妃电子商务有限公司
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