Okra-flavor dried partridge meat slice

A technology of partridge meat and okra, applied in the direction of plant raw materials, food science, application, etc., to achieve the effect of convenient eating, unique flavor, and improvement of discomfort

Inactive Publication Date: 2017-04-26
汪盛明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using okra and partridge as the main raw materials, leek seeds and gourd tea as health raw materials, a kind of okra-flavored dried partridge meat is produced, which has not yet been reported or launched.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1, a kind of okra-flavor dried partridge meat and its preparation method, adopts the following steps:

[0029] A. Okra pretreatment: Take fresh okra with complete skin, put it into the sink, wash it with running water, remove the stems, cut it into 0.5-1 cm pieces by a shredder, add 0.3% okra pieces Cellulase, 0.5% hemicellulase, 0.4% pectinase, heated to 38-42°C, kept for 50 minutes, and then put into a beater equipped with a 100-mesh screen for beating to obtain enzymatic okra puree ;

[0030] B. Partridge pretreatment: Take artificially bred partridges, remove feathers, internal organs, heads, buttocks and other impurities, clean them, put them into a deboning machine for deboning, and then put them into a beater equipped with an 80-mesh screen for beating. Prepare partridge meat paste;

[0031] C. Seasoning and marinating: put the partridge meat paste into a stainless steel container, add 1% salt, 2% cooking wine, 0.6% black pepper, 0.8% fine sugar, 5...

Embodiment 2

[0040] Embodiment 2, a kind of okra-flavored dried partridge meat and its preparation method, adopts the following steps:

[0041] A. Okra pretreatment: Take fresh okra with complete skin, put it into the sink, wash it with running water, remove the stems, cut it into 0.5-1 cm pieces with a shredder, add 0.4% okra pieces Cellulase, 0.3% hemicellulase, 0.4% pectinase, heated to 38-42°C, kept for 50 minutes, and then put into a beater equipped with a 100-mesh screen for beating to obtain enzymatic okra puree ;

[0042] B. Partridge pretreatment: Take artificially bred partridges, remove feathers, internal organs, heads, buttocks and other impurities, clean them, put them into a deboning machine for deboning, and then put them into a beater equipped with an 80-mesh screen for beating. Prepare partridge meat paste;

[0043] C. Seasoning and marinating: put the partridge meat paste into a stainless steel container, add 1.2% salt, 1.5% cooking wine, 0..8% black pepper, 1% fine s...

Embodiment 3

[0059] Embodiment 3, a kind of okra-flavored dried partridge meat, made by the following steps:

[0060] A. Okra pretreatment: Take fresh okra with complete skin, put it into the sink, wash it with running water, remove the stems, cut it into 0.5-1 cm pieces with a shredder, add 0.4% okra pieces Cellulase, 0.3% hemicellulase, 0.2% pectinase, heated to 38-42°C, kept for 45 minutes, and then put into a beater equipped with a 100-mesh screen for beating to obtain enzymatic okra puree ;

[0061] B. Partridge pretreatment: Take artificially bred partridges, remove feathers, internal organs, heads, buttocks and other impurities, clean them, put them into a deboning machine for deboning, and then put them into a beater equipped with an 80-mesh screen for beating. Prepare partridge meat paste;

[0062] C. Seasoning and marinating: put the partridge meat paste into a stainless steel container, add 1% salt, 1.5% cooking wine, 0.6% black pepper, 0.8% fine sugar, 5% fish sauce , mix ...

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PUM

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Abstract

The invention provides an okra-flavor dried partridge meat slice which is made by using okra and partridge as raw materials and adding semen allii tuberosi and desmodium triquetrum. Nutritional values of the okra and the partridge are fully utilized, and the okra and the partridge are combined mutually with traditional Chinese medicine and synergistic with the same, so that the okra-flavor dried partridge meat slice has efficacy of tonifying liver and kidney and strengthening yang to control nocturnal emission. Cellulase, hemicellulase and pectinase are adopted for joint enzymolysis of the okra as a raw material, so that green and astringent smell of the okra is removed effectively; sweet sake koji is used for primary fermentation of traditional Chinese medicine paste, so that the okra-flavor dried partridge meat slice is added with mellow smell, is oleosus and bright, delicious and mellow in taste, proper in saltiness and sweetness and unique in flavor, has certain healthcare function and can obviously improve discomfort of people suffering from waist-leg weakness through long-time intake. The okra-flavor dried partridge meat slice is simple in making process and convenient to eat, meets current market development needs and can be produced on a large scale.

Description

[0001] This application is a divisional application with the application number 201610511751.9, the application date is July 4, 2016, and the invention title is "A kind of okra-flavored dried partridge meat and its preparation method". technical field [0002] The invention relates to the field of food processing, in particular to an okra-flavored dried partridge meat prepared by using okra and partridge as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0003] Okra, an annual herb. The root system is developed, the absorption is strong, the stems are erect and branched, taprooted, and the root depth is more than 1m. The fruit is a capsule, more than 10 cm long, with a pointed apex, slightly curved, long and thin like a horn or pepper, with thin leathery skin, and a pointed apex, the color of the fruit is from light green to dark green, and some are purple-red; the shape of the fruit is It can be divided into long fruit ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L33/105A23L13/40A23L13/70
CPCA23V2002/00A61K35/57A61K35/612A61K36/02A61K36/185A61K36/48A61K36/758A61K36/82A61K36/8962A61K36/9062A23V2200/30A61K2300/00
Inventor 汪盛明徐爱华
Owner 汪盛明
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