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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

Inactive Publication Date: 2017-10-13
徐爱华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With kudzu flower and partridge as the main raw materials, walnut and puffball as health raw materials, a kudzu flavored partridge meat floss pie has not been reported or launched yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a pueraria flower flavor partridge dried meat floss pie. The pueraria flower flavor partridge dried meat floss pie is made using pueraria flowers and partridge as raw materials, and walnuts and puff-ball are added. The pie fully uses nutritional values of pueraria flowers and partridge, and is mutually compatible with traditional Chinese medicine and has synergetic effects, and the pie has effects of nourishing liver and tonifying kidney and keeping fit. Enzymolysis is performed on pueraria flowers, and green and astringent flavor of pueraria flower is effectively removed. Sweet wine starter initial fermentation is performed on puff-ball, so products have light bouquet, and manufactured finished products are crushable in mouthfeel, and is soft and not greasy, fresh in smell and is fragrant. The pie is for everyone and has certain health function. Eating the pie for long term can obviously improve exhausted caused by lack of sleep and discomfort of dizzy and sleepless people. The pie is simple in manufacturing process and easy in implementation, and economical benefits and social benefits are obvious, and the pies can be produced in large scale.

Description

[0001] This application is a divisional application with application number 201610508896.3, an application date of July 2, 2016, and the title of the invention is "A kudzu-flavored partridge meat floss pie and its preparation method". technical field [0002] The invention relates to the field of food processing, in particular to a kudzu flower-flavored partridge meat floss pie prepared by using kudzu flower and partridge as raw materials and adding Chinese medicinal materials with health care effects. Background technique [0003] Pueraria japonica is the dry flower of the leguminous plant Pueraria japonica, irregularly flat and long 2-3mm. Sepals are grayish green, commissure at base, 5-toothed at apex, lobes lanceolate, 2 teeth connate, surface densely covered with yellow-white hairs. There are two small bracteoles at the base. The petals are 5 equal in length, protruding from the calyx or surrounded by the calyx, blue-purple, and the outer color is lighter, lavender. G...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D2/34A21D2/36
CPCA21D2/34A21D2/36A23V2002/00A23V2200/30A23V2200/16A23V2200/14
Inventor 徐爱华汪盛明
Owner 徐爱华
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