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Poria cocos-flavored spicy guinea fowl paste

A technology of guinea fowl and tuckahoe, applied in the direction of food ingredients as taste improvers, plant raw materials, food science, etc., to achieve the effect of outstanding health care function, easy realization, and simple production process

Inactive Publication Date: 2017-05-10
ANHUI LIANZHE JADE & BAMBOO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using Poria cocos and guinea fowl as main raw materials, and shepherd's purse and Chuanming ginseng as health raw materials, a kind of nutritious and health-care meat paste has been produced, which has not yet been reported or launched.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of tuckahoe flavor spicy guinea fowl sauce and its preparation method adopt the following steps:

[0025] A. Poria cocos pretreatment: take fresh and mature poria cocos with thick and tender flesh, clean them, put them into a dicing machine and cut them into cubes with a length of 0.5 cm to obtain diced poria cocos, add sweet wine koji with 1-2% weight of poria cocos cocos, seal and let stand Fermentation, when the alcohol content reaches 0.5% volume ratio, the fermentation ends;

[0026] B. Pretreatment of guinea fowl: Remove feathers and visceral impurities from fresh guinea fowl, clean them, put them into a meat grinder to make guinea fowl mash, add cooking wine with 5% weight of guinea fowl and 2% minced ginger, put Seasoning machine, season and marinate for 30 minutes to make guinea fowl puree;

[0027] C. Pretreatment of Chinese medicinal materials: take 52% of Chinese medicinal materials shepherd's purse and 48% of Chuanming ginseng accord...

Embodiment 2

[0034] Embodiment 2, a kind of tuckahoe flavor spicy guinea fowl sauce and its preparation method, adopt the following steps:

[0035] A. Poria cocos pretreatment: Take fresh and mature Poria cocos with thick and tender flesh, clean them, put them into a dicing machine and cut them into cubes with a length of 0.7 cm to obtain diced poria cocos, add sweet wine koji with 1% weight of poria cocos cocos, seal and let stand for fermentation, When the alcohol content reaches 0.8% volume ratio, the fermentation ends;

[0036] B. Guinea fowl pretreatment: Remove the feathers and visceral impurities from the fresh guinea fowl, clean them, put them into a meat grinder to make guinea fowl mash, add cooking wine with 7% weight of guinea fowl and 2% minced ginger, put Seasoning machine, season and marinate for 40 minutes to make guinea fowl puree;

[0037] C. Pretreatment of Chinese medicinal materials: take 18% of Chinese medicinal materials shepherd's purse, 20% of Chuanming ginseng, ...

Embodiment 3

[0049] Embodiment 3, a kind of tuckahoe flavor spicy guinea fowl sauce, adopts the following steps to make:

[0050] A. Poria cocos pretreatment: Take fresh and mature Poria cocos with thick and tender flesh, clean them, put them in a dicing machine and cut them into cubes with a length of 1 cm to obtain diced poria cocos, add sweet wine koji with 2% weight of poria cocos cocos, seal and let stand for fermentation, When the alcohol content reaches 1% volume ratio, the fermentation ends;

[0051] B. Pretreatment of guinea fowl: Remove feathers and visceral impurities from fresh guinea fowl, clean them, put them into a meat grinder to make guinea fowl mash, then add 10% guinea fowl cooking wine and 4% minced ginger, put Seasoning machine, seasoning and marinating for 60 minutes to make guinea fowl puree;

[0052] C. Pretreatment of Chinese medicinal materials: take 13% of Chinese medicinal materials shepherd's purse, 16% of Chuanming ginseng, 18% of chicory, 15% of papaya, 12...

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PUM

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Abstract

The invention discloses a poria cocos-flavored spicy guinea fowl paste. The poria cocos-flavored spicy guinea fowl paste is made of poria cocos and guinea fowl which are added with shepherd's purse and chuanminshen violaceum. The poria cocos-flavored spicy guinea fowl paste makes full use of nutritive value of the poria cocos and the guinea fowl which are matched with Chinese herbs to achieve synergistic interaction and to obtain the effects of invigorating spleen-stomach, warming inside and tonifying qi. According to the poria cocos-flavored spicy guinea fowl paste, sweet wine yeast primary fermentation is performed on the poria cocos to add mellow flavor to the product; the obtained poria cocos-flavored spicy guinea fowl paste is rich in flavor, tasty, outstanding in healthcare functions, easy to save and capable of significantly improving discomfort symptoms of body weakness and lack of appetite. The poria cocos-flavored spicy guinea fowl paste is simple in production process, easy to implement, capable of meeting the requirements of marketing development and applicable to scale production.

Description

[0001] This application is a divisional application with application number 201611041396.X, application date of November 24, 2016, and the title of the invention is "a kind of spicy guinea fowl sauce with Poria cocos flavor". technical field [0002] The invention relates to the field of food processing, in particular to a poria-flavored spicy guinea fowl sauce prepared by taking poria cocos and guinea fowl as raw materials and adding Chinese medicinal materials with health care effects. Background technique [0003] Poria cocos is a wood rot fungus. The formation of Poria cocos is that the mycelium of Poria cocos parasitizes on dead pine wood under suitable conditions, continuously decomposes the nutrients in pine wood cellulose and hemicellulose, and accumulates the excess substances after bacteria Rapid expansion, the formation of nutrient storage organs and dormant organs is the sclerotia, commonly known as Song Fuling. Poria cocos is sweet in taste, flat in nature, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L13/50A23L33/10A61K36/31A61K36/88A61P1/14A61K35/57
CPCA23V2002/00A61K35/57A61K36/076A61K36/185A61K36/23A61K36/28A61K36/31A61K36/48A61K36/88A23V2200/16A23V2200/30A61K2300/00
Inventor 卢荣红
Owner ANHUI LIANZHE JADE & BAMBOO CO LTD
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