Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Pickling material recipe of hot and spicy mustard pickled goose livers and manufacturing method thereof

A kind of spicy mustard and formula technology, applied in food science and other directions, can solve the problem that the halogen ingredients are not particularly prominent and have no identification characteristics, and achieve the effect of expanding the richness and having the recognition degree.

Inactive Publication Date: 2017-11-07
任大伏
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are all kinds of marinade recipes on the market, which are commonly used in the production of various stewed meats such as chicken feet, duck feet, and dried tofu.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) The recipe of stewed foie gras with mild spicy mustard consists of the following ingredients and quality:

[0015] Recipe 1: 20g mustard, 20g dried chili, 20g rock sugar, 6g grass fruit, 15g peppercorns, 6g cinnamon, 6g bay leaves, 20g sesame paste, 1 monk fruit, 4g cumin, 6g licorice, 15g ginger, 30g rock sugar, 20g rice wine gram.

[0016] Recipe 2: 6g star anise, 100g tomato, 10g table salt, 1g clove, 2g Angelica dahurica, 10mL oil consumption, 30mL dark soy sauce, 40mL cooking wine.

[0017] Preparation method of slightly spicy mustard braised foie gras:

[0018] Step 1: Put the raw materials in formula 1 into a pot, seal and soak in hot water at 100°C for 15 minutes, then heat at 2000°C for 15 minutes, add 200g of cleaned foie gras, and heat at 1200°C for 10 minutes.

[0019] Step 2: Put the brine in the pot and the duck liver in Step 1 into a narrow-mouthed container, put the ingredients in Formula 2 into the jar, stir evenly, seal it and store it in a refri...

Embodiment 2

[0022] (1) The recipe of stewed foie gras in spicy mustard consists of the following ingredients and quality:

[0023] Recipe 1: 30g mustard, 30g dried chili, 30g rock sugar, 8g grass fruit, 20g peppercorns, 8g cinnamon, 8g bay leaves, 30g sesame paste, 2 Luo Han Guo, 4g cumin, 8g licorice, 20g ginger, 40g rock sugar, 30g rice wine gram.

[0024] Recipe 2: 8g star anise, 150g tomato, 15g salt, 2g clove, 4g Angelica dahurica, 15mL oil consumption, 40mL dark soy sauce, 50mL cooking wine.

[0025] (2) How to make medium spicy mustard braised foie gras:

[0026] Step 1: Put the raw materials in formula 1 into a pot, seal and soak in hot water at 100°C for 15 minutes, then heat at 2000°C for 15 minutes, add 200g of cleaned foie gras, and heat at 1200°C for 10 minutes.

[0027] Step 2: Put the brine in the pot and the duck liver in Step 1 into a narrow-mouthed container, put the ingredients in Formula 2 into the jar, stir evenly, seal it and store it in a refrigerator at 5°C for 4...

Embodiment 3

[0030] (1) The recipe of stewed foie gras with heavy spicy mustard consists of the following ingredients and quality:

[0031] Recipe 1: 40g mustard, 40g dried chili, 40g rock sugar, 10g grass fruit, 25g prickly ash, 10g cinnamon, 10g bay leaf, 40g sesame paste, 3 monk fruit, 6g cumin, 10g licorice, 25g ginger, 50g rock sugar, 40g rice wine gram.

[0032] Recipe 2: 10g star anise, 200g tomato, 20g salt, 3g clove, 6g Angelica dahurica, 20mL oil consumption, 50mL dark soy sauce, 60mL cooking wine.

[0033] (2) How to make spicy mustard braised foie gras:

[0034] Step 1: Put the raw materials in formula 1 into a pot, seal and soak in hot water at 100°C for 15 minutes, then heat at 2000°C for 15 minutes, add 200g of cleaned foie gras, and heat at 1200°C for 10 minutes.

[0035] Step 2: Put the brine in the pot and the duck liver in Step 1 into a narrow-mouthed container, put the ingredients in Formula 2 into the jar, stir evenly, seal it and store it in a refrigerator at 5°C fo...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention mainly provides a stewed foie gras stewed with spicy mustard and its preparation method, which is composed of the following ingredients and quality: Formula 1: mustard 20-40g, dried pepper 20-40g, rock sugar 20-40g, grass fruit 6-10g , pepper 15‑25g, cinnamon 6‑10g, bay leaves 6‑10g, sesame paste 20‑40g, Luo Han Guo 1‑3, cumin 4‑6g, licorice 6‑10g, ginger 15‑25g, rock sugar 30‑50g, Rice wine 20‑40 grams. Recipe 2: Star anise 6-10g, tomato 100-200g, salt 10-20g, clove 1-3g, angelica dahurica 2-6g, oil consumption 10-20mL, dark soy sauce 30-50mL, cooking wine 40-60mL. The invention also provides a preparation method of spicy mustard stewed foie gras. The invention has the advantages that: the marinated material prepared by the stewed formula has a special taste, is sweet and not greasy, smells good, tastes delicious, and has both a spicy taste and a unique choking taste of mustard.

Description

technical field [0001] The invention relates to a stewed material formula, in particular to a stewed material formula and a preparation method for preparing spicy mustard-stewed foie gras. Background technique [0002] At present, there are all kinds of marinade recipes on the market, which are commonly used in the production of chicken feet, duck feet, dried tofu and other stewed meats. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a marinade formula for making spicy mustard-stewed foie gras with an extremely recognizable taste. [0004] The present invention is achieved through the following technical solutions: a stewed foie gras stewed in spicy mustard formula, characterized in that it consists of the following components and quality: [0005] Formula 1: 20-40g mustard, 20-40g dried chili, 20-40g rock sugar, 6-10g grass fruit, 15-25g prickly ash, 6-10g cinnamon, 6-10g bay leaves, 20...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L13/20A23L13/40A23L13/70
CPCA23L27/00A23L13/20A23L13/428A23L13/70A23L27/10A23L27/20A23L27/88A23V2002/00
Inventor 任大伏
Owner 任大伏
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com