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Formula and preparation method of seafood-flavored spiced ass meat

A flavor sauce and seafood technology, applied in the field of food processing, to achieve the effect of filling the technical gap, long aftertaste, and rich variety

Inactive Publication Date: 2017-03-08
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As long as the sauce and marinade are prepared, then the raw materials are boiled and matured. After the product is stored for a certain period of time, it can be stored for several days as long as it is boiled in the boiling juice. There is no seafood in the prior art. Donkey Meat in Flavored Marinade Sauce

Method used

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  • Formula and preparation method of seafood-flavored spiced ass meat
  • Formula and preparation method of seafood-flavored spiced ass meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A raw material of donkey meat with seafood flavor sauce is:

[0031] A. Seafood basic soup raw materials: 300 grams of dried prawns, 200 grams of flower crabs, 100 grams of dried oysters, 20 grams of scallops, 1000 grams of pig tail vertebrae, 200 grams of chicken feet, 100 grams of dried cuttlefish, and 40 liters of water.

[0032] B. Spice package: rattan pepper 5 grams, Chinese prickly ash 5 grams, dried chili 50 grams, aniseed 20 grams, longan 30 grams, grass fruit 25 grams, cinnamon bark 23 grams, cloves 15 grams, meat tap 20 grams, ginger 20 grams , 19 grams of licorice, 35 grams of Angelica dahurica, 30 grams of amomum, 20 grams of hawthorn, 10 grams of white pepper, 15 grams of grass, 30 grams of cumin, 10 grams of fragrant leaves, and 30 grams of tangerine peel.

[0033] C. Seasoning: 100 grams of oyster sauce, 150 grams of salt, 400 grams of monosodium glutamate, 400 grams of sugar, 200 grams of chicken powder, 50 grams of seafood sauce.

[0034] D. Toner: 50...

Embodiment 2

[0047] A raw material of donkey meat with seafood flavor sauce is:

[0048] A. Seafood basic soup ingredients: 500 grams of dried prawns, 200 grams of flower crabs, 50 grams of dried oysters, 40 grams of scallops, 1500 grams of pig tail vertebrae, 300 grams of chicken feet, 100 grams of dried cuttlefish, and 60 liters of water.

[0049]B. Spice package: 8 grams of rattan pepper, 7 grams of Chinese prickly ash, 50 grams of dried chili, 40 grams of aniseed, 20 grams of longan, 35 grams of grass fruit, 40 grams of cinnamon, 24 grams of clove, 35 grams of meat, 20 grams of ginger , 28 grams of licorice, 50 grams of Angelica dahurica, 40 grams of amomum, 35 grams of hawthorn, 18 grams of white pepper, 25 grams of grass, 55 grams of cumin, 18 grams of fragrant leaves, and 50 grams of tangerine peel.

[0050] C. Seasoning: 150 grams of oyster sauce, 280 grams of salt, 400 grams of monosodium glutamate, 200 grams of sugar, 250 grams of chicken powder, 60 grams of seafood sauce.

[00...

Embodiment 3

[0064] A raw material of donkey meat with seafood flavor sauce is:

[0065] A. Seafood basic soup ingredients: 150 grams of dried prawns, 200 grams of flower crabs, 50 grams of dried oysters, 10 grams of scallops, 500 grams of pig tail vertebrae, 100 grams of chicken feet, 50 grams of dried cuttlefish, and 20 liters of water.

[0066] B. Spice package: 2 grams of rattan pepper, 2 grams of Chinese prickly ash, 25 grams of dried chili, 10 grams of aniseed, 15 grams of longan, 12 grams of grass fruit, 11 grams of cinnamon, 7 grams of clove, 10 grams of meat, 10 grams of ginger , 9 grams of licorice, 17 grams of Angelica dahurica, 15 grams of amomum, 10 grams of hawthorn, 5 grams of white pepper, 7 grams of grass, 15 grams of cumin, 5 grams of fragrant leaves, and 15 grams of tangerine peel.

[0067] C. Seasoning: 50 grams of oyster sauce, 75 grams of salt, 200 grams of monosodium glutamate, 200 grams of sugar, 100 grams of chicken powder, 25 grams of seafood sauce.

[0068] D. T...

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Abstract

The invention provides seafood-flavored spiced ass meat. The seafood-flavored spiced ass meat is made from the following raw materials of a seafood basic soup blend, a spice bag, seasoning and color matching materials and meat materials. Sorting is rigorous, a formula is scientific and reasonable in collocation, various requirements for nutrients, taste, color and the like are considered, the technology is succinct, and the made seafood-flavored spiced ass meat has the characteristics of being rich in flavor, fresh, fragrant and palatable, long in aftertaste and the like, is rich in nutrition, and meets taste requirements of different areas. Control of heat and collocation and use of spice are considered in the technology, and the seafood-flavored spiced ass meat has the delicious taste of dishes stewed with a soy sauce. The formula of the seafood-flavored spiced ass meat not only enriches the kinds of products stewed with the soy sauce, but also fills a technique blank for pickling and stewing seafood with the soy sauce, and has important significance in the popularization of the dishes stewed with the soy sauce.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a formula and a preparation method of donkey meat in seafood flavor sauce. Background technique [0002] The reason why sauce and marinated products are popular all over the country and favored by consumers is inseparable from its own characteristics, first of all, its unique flavor. Under the action of condiments and pickling, the color of the finished product is pleasing to the eye, both inside and outside are red, and there are also white and red products that maintain the original color and are elegant and simple, giving people a kind of psychological enjoyment and stimulating people's appetite. During the cooking process of sauce and marinated products, the taste of the raw materials themselves gradually penetrates into the sauce and marinade (mainly the aroma of spices) inside the raw materials to take effect, making the products mellow and rich in aroma; secondly, ...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/70A23L13/40A23L5/43
Inventor 李锐
Owner LINGNAN NORMAL UNIV
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