Pueraria flower flavor partridge dried meat floss pie
A technology of partridge meat and kudzu flower, which is applied in the direction of food ingredients as taste improvers, baking, and food ingredients as taste improvers, etc., to achieve the effect of simple production process, easy realization, and improvement of fatigue
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Embodiment 1
[0028] Embodiment 1, a kudzu flower flavor partridge meat floss pie and its preparation method, the following steps are adopted:
[0029] A. Pretreatment of kudzu flower: take the dried kudzu flower, soak it in warm water at 30-40°C for 45 minutes, wash it, add 3% cellulase and 0.3% hemicellulase to the soaked kudzu flower , 0.4% pectinase, heated to 38-42 ° C, kept for 35 minutes, and then poured into a beater equipped with a 100-mesh screen for beating to obtain enzymatic hydrolyzed kudzu flower pulp;
[0030] B. Puffball pretreatment: Take fresh puffballs, put them into the washing tank, wash them with running water, cut them into 0.5-1 cm cubes with a chopping machine, and then pour them into a beater equipped with a 100-mesh screen for beating , adding sweet wine koji with a puffball pulp weight of 1.5% for fermentation, and ending the fermentation when the alcohol content rose to 0.7% by weight;
[0031] C. Dough production: Take 200kg of wheat flour, 35kg of enzymat...
Embodiment 2
[0041]Embodiment 2, a kudzu flower-flavored partridge meat floss pie and its preparation method, the following steps are adopted:
[0042] A. Pretreatment of kudzu flower: take the dried kudzu flower, soak it in warm water at 30-40°C for 40 minutes, wash it, add 0.55% cellulase and 0.3% hemicellulase to the soaked kudzu flower , 0.4% pectinase, heated to 38-42 ° C, kept for 40 minutes, and then poured into a beater equipped with an 80-mesh screen for beating to obtain enzymatic kudzu flower pulp;
[0043] B. Puffball pretreatment: Take fresh puffballs, put them into the washing tank, wash them with running water, cut them into 0.5-1 cm cubes with a chopping machine, and then pour them into a beater equipped with an 80-mesh screen for beating , add sweet wine koji with a puffball pulp weight of 1.2% for fermentation, and wait for the alcohol content to rise to 0.6% by weight, and then finish the fermentation;
[0044] C. Pretreatment of Chinese herbal medicines: take 38% of ...
Embodiment 3
[0060] Example 3, a kudzu flower-flavored partridge meat floss pie, made by the following steps:
[0061] A. Pretreatment of kudzu flower: take the dried kudzu flower, soak it in warm water at 30-40°C for 50 minutes, wash it, add 0.3% cellulase and 0.5% hemicellulase to the soaked kudzu flower , 0.4% pectinase, heated to 38-42 ° C, kept for 37 minutes, and then poured into a beater equipped with a 100-mesh screen for beating to obtain enzymatic hydrolyzed kudzu flower pulp;
[0062] B. Puffball pretreatment: Take fresh puffballs, put them into the washing tank, wash them with running water, cut them into 0.5-1 cm cubes with a chopping machine, and then pour them into a beater equipped with a 100-mesh screen for beating , add liqueur koji with a puffball pulp weight of 2% for fermentation, and wait for the alcohol content to rise to 1% by weight, and then finish the fermentation;
[0063] C. Chinese medicinal material pretreatment: get Chinese medicinal material Chinese medi...
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