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Fresh ginger and fish scale beverage

A technology for fish scales and ginger, applied in the field of food processing, can solve problems such as discarding and waste of resources, and achieve the effects of stable state, promoting leaching, and increasing deep processing routes.

Inactive Publication Date: 2017-12-01
ANHUI FUNAN CHANGHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Ginger contains volatile zingerone and zingerol, which have the effects of increasing appetite, promoting digestion, preventing vomiting, promoting blood circulation and dispelling cold, antibacterial and anti-inflammatory, detoxifying and reducing swelling. " and "eat radish in winter and ginger in summer, no need for doctors to prescribe medicine"; fish scales are rich in protein, fat, vitamins, trace elements, colloid, unsaturated fatty acids, etc., which can prevent arteriosclerosis, high blood pressure and heart disease. , enhance brain memory, delay cell aging, increase skin elasticity, repair liver damage, anti-cancer and anti-cancer effects; It is rich, but it has not been recognized by people, and it is directly discarded, causing a lot of waste of resources, and there is no fish scale drink on the market at present, so this application provides a ginger fish scale drink

Method used

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  • Fresh ginger and fish scale beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A ginger fish scale drink, made of the following raw materials in parts by weight: ginger 77, fish scale 28, oat flour 26, pepper bud 11, pumpkin flower 6, cooked salted duck egg 7, lactulose oligosaccharide 13, lactic acid bacteria 3, wine yeast 3 , vitamin C 0.06, compound enzyme 0.06, ginkgo biloba extract 0.03, mosquito mother grass extract 0.03; described ginger is fresh old ginger with skin; described fish scales are fresh fish scales of grass carp with a body weight of 4 ~ 5kg; The oat flour is ground oat with shell.

[0026] The pepper buds mentioned above are soaked in warm water at 40-45°C for 8 hours, taken out, drained, and placed in an environment with a temperature of 28°C and a humidity of 84%, for 1-3 days, taken out every day Sprinkle with water once, the water temperature is 30-34°C, no need to stir after 4 days and later, take it out on the 8th to 9th day, wash it, and get the pepper buds.

[0027] Described pumpkin flower is fresh pumpkin flower.

...

Embodiment 2

[0043] A ginger fish scale drink, made of the following raw materials in parts by weight: ginger 78, fish scale 29, oat flour 27, pepper buds 12, pumpkin flowers 7, cooked salted duck eggs 8, lactulose oligosaccharides 14, lactic acid bacteria 4, wine yeast 4 , vitamin C 0.07, compound enzyme 0.07, ginkgo biloba extract 0.04, mosquito mother grass extract 0.04; described ginger is fresh old ginger with skin; described fish scales are fresh fish scales of grass carp with a body weight of 4 ~ 5kg; The oat flour is ground oat with shell.

[0044] The pepper buds mentioned above are soaked in warm water at 43°C for 9 hours, taken out, drained, and placed in an environment with a temperature of 29°C and a humidity of 85%, for 1 to 3 days, taking out and pouring water every day Once, the water temperature is 30-34°C, and there is no need to stir it for 4 days or later. Take it out on the 8th-9th day, wash it, and get the pepper buds.

[0045] Described pumpkin flower is fresh pumpk...

Embodiment 3

[0052] A ginger fish scale beverage, made of the following raw materials in parts by weight: ginger 79, fish scale 30, oat flour 28, pepper bud 13, pumpkin flower 8, cooked salted duck egg 9, lactulose oligosaccharide 15, lactic acid bacteria 5, wine yeast 5 , vitamin C 0.08, compound enzyme 0.08, ginkgo biloba extract 0.05, mosquito mother grass extract 0.05; described ginger is fresh old ginger with skin; described fish scales are fresh fish scales of grass carp with a body weight of 4 ~ 5kg; The oat flour is ground oat with shell.

[0053] The pepper buds mentioned above are soaked in warm water at 40-45°C for 10 hours, taken out, drained, and placed in an environment with a temperature of 30°C and a humidity of 86% for 1-3 days, taken out every day Sprinkle with water once, the water temperature is 30-34°C, no need to stir after 4 days and later, take it out on the 8th to 9th day, wash it, and get the pepper buds.

[0054] Described pumpkin flower is fresh pumpkin flower....

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PUM

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Abstract

The invention mainly relates to the technical field of food processing, and discloses a fresh ginger and fish scale beverage. The fresh ginger and fish scale beverage is prepared from the following raw materials of fresh ginger, fish scales, oat flour, Chinese prickly ash buds, cushaw flowers, cooked salted duck eggs, lactosyl fructoside, lactic acid bacteria, wine yeast, vitamin C, complex enzymes, a ginkgo leaf extract, and a purslane speedwell extract. The fresh ginger and fish scale beverage is rich in raw materials, balanced in nutrients, moderate in sour and sweet degrees and moderate in stickiness, types of beverages in the market are enriched, the deep processing ways for the fresh ginger and the fish scales are increased, the fresh ginger and fish scale beverage is low in price, and the economic returns are increased by 12.7%. The fresh ginger, the Chinese prickly ash buds and the cushaw flowers are crushed, and then enzymolysis is performed with the complex enzymes, so that leaching of effective components can be facilitated, the utilization rate of the raw materials is increased, the fragrance and the nutrient components of the beverage are enriched, and the fishy smell of the fish scales is reduced. The oat flour is added to the fish scales, and high-temperature short-time lactic acid fermentation is performed, so that the proliferation of lactic acid bacteria is facilitated; and the cooked salted duck eggs are added, and low-temperature long-time lactic acid fermentation is performed, so that the content of lactic acid is increased, nutrient components of the fish scales and the salted duck eggs are leached, and the fishy smell of the fish scales is reduced.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a ginger fish scale drink. Background technique [0002] Ginger contains volatile zingerone and zingerol, which have the effects of increasing appetite, promoting digestion, preventing vomiting, promoting blood circulation and dispelling cold, antibacterial and anti-inflammatory, detoxifying and reducing swelling. " and "eat radish in winter and ginger in summer, no need for doctors to prescribe medicine"; fish scales are rich in protein, fat, vitamins, trace elements, colloid, unsaturated fatty acids, etc., which can prevent arteriosclerosis, high blood pressure and heart disease. , enhance brain memory, delay cell aging, increase skin elasticity, repair liver damage, anti-cancer and anti-cancer effects; Rich, but not yet recognized by people, all are directly discarded, causing a lot of waste of resources, and there is no fish scale drink sold on the market at p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L33/10A23L33/105A23L2/52A23L2/74A23L5/20
CPCA23L2/02A23L2/52A23L2/74A23V2002/00A23V2200/30A23V2250/21
Inventor 常玉龙
Owner ANHUI FUNAN CHANGHUI FOOD
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