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Tamarind fruit flavor tringa totanus bacon

A technology of tamarind and shank, applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., to achieve unique flavor, improve weak spleen and stomach, and easy to achieve

Inactive Publication Date: 2018-08-28
NANLING ZHENHUI GREEN AGRI PROD PRODN & MARKETING FARMER PROFESSIONAL COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Using tamarind and redshank as the main raw materials, Magnolia officinalis, black chaixiang, and white peony as health raw materials, a nutritional and health-care ham has been produced, which has not yet been reported or launched.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1, a kind of tamarind flavor redshank bacon, adopts the following steps:

[0029] A. Tamarin pretreatment: Take fresh and plump tamarind, wash and remove the shell, put it into a container, add cold boiled water three times the weight of tamarind, 25% brown sugar, 10% honey, 3% rock sugar, boil over low heat Boil for 30 minutes, cool naturally, remove the residue, and make tamarind juice;

[0030] B. Redshank pretreatment: Take the artificially bred redshank, take the breast meat, clean it, put it into a container, add warm water with a weight of 3 redshank meat, 2% salt, soak for 50 minutes, and make redshank Meat;

[0031] C. Pretreatment of Chinese medicinal materials: take 40% magnolia magnolia, 30% black chaixiang, and 30% white peony according to the weight ratio, add water 10 times the weight of raw Chinese medicinal materials, soak for 30 minutes, then decoct for 20 minutes, and then decoct together liquid together, pour it into a beater for beat...

Embodiment 2

[0040] Embodiment 2, a kind of tamarind flavor redshank bacon, adopts the following steps:

[0041] A. Tamarin pretreatment: Take fresh and plump tamarind, wash and remove the shell, put it into a container, add cold boiled water 4 times the weight of tamarind, 28% brown sugar, 12% honey, 4% rock sugar, boil over low heat Boil for 35 minutes, cool naturally, remove the residue, and make tamarind juice;

[0042]B. Redshank pretreatment: Take the artificially bred redshank, take the breast meat, clean it, put it into a container, add warm water with a redshank meat weight of 3.5, and 2.5% salt, soak for 55 minutes to prepare the redshank Meat;

[0043] C. Pretreatment of Chinese medicinal materials: take 30% magnolia magnolia, 25% black chaixiang, 20% white peony, 15% deer grass, and 10% rock cowpea according to the weight ratio, add water 12 times the weight of raw Chinese medicinal materials, soak for 45 minutes, Decoct for another 30 minutes, and then pour the decoction ...

Embodiment 3

[0056] Embodiment 3, a kind of tamarind flavor redshank bacon, adopts the following steps:

[0057] A. Tamarin pretreatment: Take fresh and plump tamarind, wash and remove the shell, put it into a container, add cold water 5 times the weight of tamarind, 30% brown sugar, 15% honey, 5% rock sugar, boil over low heat Boil for 40 minutes, cool naturally, remove the residue, and make tamarind juice;

[0058] B. Redshank pretreatment: Take the artificially bred redshank, take the breast meat, clean it, put it into a container, add warm water with a weight of 4 redshank meat, 3% salt, and soak for 60 minutes to prepare the redshank Meat;

[0059] C. Pretreatment of Chinese herbal medicines: take 20% magnolia magnolia, 15% black chaixiang, 10% white peony root, 15% deer grass, 10% rock cowpea, 20% coriander, and 10% ginseng by weight, and add raw Chinese medicinal materials 15 times the weight of water, soaked for 60 minutes, and then decocted for 20-40 minutes, together with th...

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Abstract

The invention discloses tamarind fruit flavor tringa totanus bacon. The nutritional value of tamarind fruit and tringa totanus is fully utilized, the two materials are in cooperation traditional Chinese medicine for a synergistic effect, and the bacon has the effects of supplementing the deficiency, benefiting the essence and strengthening the spleen and stomach. A prepared finished product is lustrous, slippery but not greasy and unique in flavor and has certain health care functions. After long-term consumption of the bacon, the discomfort of people with spleen and stomach weakness, cold anddiarrhea can be significantly improved. The bacon is simple in production process, easy to implement, convenient to carry, easy to eat and long in shelf life and has significant economic and social benefits.

Description

technical field [0001] The invention relates to the field of food processing, in particular to tamarind-flavored redshank bacon prepared by using tamarind and redshank as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Tamarin is the fruit of the leguminous sour bean. The fruit is oblong, 3-6 cm long and about 1.5 cm in diameter. The surface is dark brown, the peel is thick, the quality is hard, and it contains 3-10 seeds. The seed strips are round or nearly round, and the surface is reddish brown, smooth and shiny. Slight gas, sour taste. It has the effects of clearing heat and relieving heat, harmonizing stomach and eliminating accumulation. Main heatstroke, loss of appetite, infantile malnutrition, pregnancy vomiting, constipation. [0003] Redshank, 28 cm long, with brownish-gray upperparts, white underparts, and brown longitudinal stripes on the chest. When flying, the waist is obviously white, and the s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L33/105
CPCA23L13/50A23L13/42A23L13/72A23L13/76A23L33/105A23V2002/00A23V2200/30A23V2200/32A23V2250/54252A23V2250/5036A23V2250/21
Inventor 黄文雅朱玲
Owner NANLING ZHENHUI GREEN AGRI PROD PRODN & MARKETING FARMER PROFESSIONAL COOP
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