Manufacture method of oil termitornyces albuminosus
A production method and oil chicken technology are applied in the functions of food ingredients, food ingredients as taste modifiers, food science and other directions, which can solve the problems such as the inability to retain the fresh aroma of chicken fir, and protect the cardiovascular system. The effect of digestion and absorption, better taste and quality
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Embodiment 1
[0052] The production steps include:
[0053] A. Pour 800 parts by weight of rapeseed oil into the pot, turn on high heat and heat to 100 degrees Celsius. After wrapping 11 parts by weight of spices with gauze, put them into the pot together with 900 parts by weight of green onions and fry them. Among them, spices 11 parts by weight include 3 parts by weight of dried chili, 3 parts by weight of grass fruit, 3 parts by weight of star anise, 2 parts by weight of peppercorns, 900 parts by weight of onion seasonings include 500 parts by weight of green onion, 200 parts by weight of onion, and 200 parts by weight of dried shallot , after the scallion fragrance is released in the pot, remove the spices and scallion seasoning;
[0054] B. Take 1000 parts by weight of wild torched chicken fir and cut it into thin strips, put it into a pot, fry it on low heat and sprinkle 2 parts by weight of salt, fry wild torched chicken fir until it is golden yellow, pick it up and set aside;
[00...
Embodiment 2
[0063] The production steps include:
[0064] A. Pour 600 parts by weight of rapeseed oil into the pot, turn on high heat and heat to 80 degrees Celsius. After wrapping 15 parts by weight of spices with gauze, put them into the pot for frying together with 600 parts by weight of onion seasonings. Among them, spices 15 parts by weight include 4 parts by weight of dried chili, 4 parts by weight of grass fruit, 4 parts by weight of star anise, 3 parts by weight of peppercorns, 600 parts by weight of onion seasonings include 400 parts by weight of green onion, 100 parts by weight of onion, and 100 parts by weight of dried shallot , after the scallion fragrance is released in the pot, remove the spices and scallion seasoning;
[0065] B. Take 800 parts by weight of wild torched chicken fir and cut it into thin strips, put it in a pot, deep-fry on low heat and sprinkle 3 parts by weight of salt, fry wild torched chicken fir until golden yellow, pick up and set aside;
[0066] C. sc...
Embodiment 3
[0073] The production steps include:
[0074] A. Pour 1000 parts by weight of rapeseed oil into the pot, turn on high heat and heat to 95 degrees Celsius. After wrapping 22 parts by weight of spices with gauze, put them into the pot together with 1200 parts by weight of green onions and fry them. Among them, spices 22 parts by weight include 6 parts by weight of dried chili, 6 parts by weight of grass fruit, 6 parts by weight of star anise, 4 parts by weight of Zanthoxylum bungeanum, 1200 parts by weight of onion seasonings include 600 parts by weight of green onion, 300 parts by weight of onion, and 300 parts by weight of dried shallot , after the scallion fragrance is released in the pot, remove the spices and scallion seasoning;
[0075] B. Take 1200 parts by weight of wild torched chicken fir and cut it into thin strips, put it in a pot, fry it on low heat and sprinkle 4 parts by weight of salt, fry wild torched chicken fir until it is golden yellow, pick it up and set asi...
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