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Seasoning bag for charcoal-broiled mutton

A technology of seasoning package and mutton, which is applied in the fields of application, function of food ingredients, ingredients of oil-containing food, etc., can solve the problems of oral and gastrointestinal damage, disease, disease, and inability to eat well, so as to achieve strong taste, reduce irritation, and not to eat. Stimulates the mouth and stomach

Inactive Publication Date: 2018-08-28
ANHUI PROVINCE GUZHEN COUNTY ZHENGHUA SHEEP IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Charcoal grilling is a way of making and eating mutton, but many of the seasonings and dipping sauces now have a particularly strong taste, either very spicy or very salty, and often cannot be eaten well, and Some seasonings can cause damage to the mouth, esophagus, stomach, etc. because of their strong taste, and frequent consumption may cause diseases and lesions

Method used

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  • Seasoning bag for charcoal-broiled mutton
  • Seasoning bag for charcoal-broiled mutton

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A seasoning bag for charcoal-roasted mutton, characterized in that: it is made of the following materials by weight,

[0026] 1 part of fennel, 2 parts of tangerine peel, 4 parts of Angelica dahurica, 1 part of pepper, 2 parts of wheat, 1 part of barley, 1 part of lily, 2 parts of grass fruit, 1 part of ginger, 5 parts of nutmeg, 1 part of cinnamon, 4 parts of cumin 1 part of black pepper, 1 part of iodized salt, 1 part of coriander seed, 10 parts of additives, 9 parts of blended juice;

[0027] The auxiliary agent is made of the following materials by weight,

[0028] 1 part of Angelica dahurica, 2 parts of asarum, 3 parts of aconite, 4 parts of mint, 5 parts of vitex, 6 parts of medlar, 7 parts of hawthorn, 8 parts of Polygonatum odoratum, 9 parts of dendrobium, 10 parts of notoginseng;

[0029] The preparation method is as follows: put the above-mentioned materials into a casserole, add 60 parts by weight of clear water, then boil for 2-3 hours with strong fire, fil...

Embodiment 2

[0040] A seasoning bag for charcoal-roasted mutton, characterized in that: it is made of the following materials by weight,

[0041] 4 parts of fennel, 6 parts of tangerine peel, 9 parts of Angelica dahurica, 5 parts of Chinese prickly ash, 5 parts of wheat, 5 parts of barley, 6 parts of lily, 6 parts of grass fruit, 5 parts of ginger, 8 parts of nutmeg, 6 parts of cinnamon, 9 parts of cumin 7 parts of black pepper, 5 parts of iodized salt, 5 parts of coriander seeds, 15 parts of additives, 15 parts of blended juice;

[0042] The auxiliary agent is made of the following materials by weight,

[0043] 1 part of Angelica dahurica, 2 parts of asarum, 3 parts of aconite, 4 parts of mint, 5 parts of vitex, 6 parts of medlar, 7 parts of hawthorn, 8 parts of Polygonatum odoratum, 9 parts of dendrobium, 10 parts of notoginseng;

[0044] The preparation method is as follows: put the above-mentioned materials into a casserole, add 60 parts by weight of clear water, then boil for 2-3 hou...

Embodiment 3

[0055] A seasoning bag for charcoal-roasted mutton, characterized in that: it is made of the following materials by weight,

[0056] 2 parts of fennel, 4 parts of tangerine peel, 6 parts of Angelica dahurica, 3 parts of pepper, 3 parts of wheat, 4 parts of barley, 4 parts of lily, 5 parts of grass fruit, 2 parts of ginger, 7 parts of nutmeg, 5 parts of cinnamon, 8 parts of cumin 5 parts of black pepper, 2 parts of iodized salt, 4 parts of coriander seeds, 12 parts of additives, 13 parts of blended juice;

[0057] The auxiliary agent is made of the following materials by weight,

[0058] 1 part of Angelica dahurica, 2 parts of asarum, 3 parts of aconite, 4 parts of mint, 5 parts of vitex, 6 parts of medlar, 7 parts of hawthorn, 8 parts of Polygonatum odoratum, 9 parts of dendrobium, 10 parts of notoginseng;

[0059] The preparation method is as follows: put the above-mentioned materials into a casserole, add 60 parts by weight of clear water, then boil for 2-3 hours with strong ...

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Abstract

The invention provides a seasoning bag for charcoal-broiled mutton, and relates to the technical field of processing and making of mutton. The seasoning bag is prepared from the following materials inparts by weight of 1-4 parts of fennel seeds, 2-6 parts of dried orange peel, 4-9 parts of radix angelicae, 1-5 parts of Chinese prickly ash, 2-5 parts of wheat, 1-5 parts of coix seeds, 1-6 parts oflily bulbs, 2-6 parts of fructus tsaoko, 1-5 parts of galanga, 5-8 parts of netmeg, 1-6 parts of Chinese cinnamon, 4-9 parts of cumin seeds, 1-7 parts of black peppers, 1-5 parts of iodized salt, 1-5parts of coriander seeds, 10-15 parts of an addition agent and 9-15 parts of blending juice. The seasoning bag is reasonable in method, free from stimulation on oral cavities and intestine and stomach, rich in taste and good in mouth feel.

Description

technical field [0001] The invention relates to the technical field of mutton processing and production, in particular to a seasoning package for charcoal-roasted mutton. Background technique [0002] Mutton, warm in nature. Mutton is divided into goat meat, sheep meat and wild lamb. In ancient times, mutton was called pork, pork, and pork. [0003] It can not only resist wind and cold, but also nourish the body. It is suitable for general wind-cold cough, chronic bronchitis, asthma due to deficiency cold, impotence due to kidney deficiency, cold pain in the abdomen, weakness and fear of cold, sore waist and knees, yellow and emaciated complexion, deficiency of both qi and blood, and post-illness. All deficiencies such as postpartum physical deficiency have therapeutic and tonic effects, and are most suitable for consumption in winter, so they are called winter tonics and are very popular among people. [0004] Because mutton has a nasty smell of mutton, it is neglected b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L33/10A23L5/20
CPCA23V2002/00A23L5/27A23L13/428A23L33/10A23V2200/14A23V2200/15A23V2200/16A23V2200/30A23V2200/31A23V2200/32A23V2250/18
Inventor 陈争上徐宁周玉刚朱德建程智中王立克
Owner ANHUI PROVINCE GUZHEN COUNTY ZHENGHUA SHEEP IND
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