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Milk-fragrance fish meat sausages capable of invigorating spleen and promoting digestion

A technology of milk-flavored fish sausage, invigorating the spleen and eliminating food, which is applied in food science, food ingredients, and the functions of food ingredients, etc., to achieve the effects of long shelf life, outstanding health care functions, and easy realization

Inactive Publication Date: 2018-10-16
南陵百绿汇农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With bream and stone crucian carp as the main raw materials, orchid orchid and Polygonum curcuma as health raw materials, a kind of milk-flavored fish sausage for invigorating the spleen and eliminating food has been produced. There is no report or product launch yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1, a milk-flavored fish sausage of invigorating the spleen and eliminating food, is produced by the following steps:

[0026] A. Pretreatment of bream and stone crucian carp: take fresh bream and stone crucian carp, remove fish head, scales, skin, main bones, and viscera, clean them, and cut them into 1cm fish pieces for later use;

[0027] B. Pretreatment of Chinese herbal medicines: take 47% of orchid orchid and 53% of Polygonum volvulus according to the weight ratio, add water 13 times the weight of Chinese herbal medicines, soak for 2.5 hours, and then decoct for 55 minutes, pour them together with Chinese medicine residue into a 80-mesh net Beat in the beater of the sieve to make traditional Chinese medicine pulp;

[0028] C. Production of pepper liquid: take an appropriate amount of pepper, put it into a container, add water 12 times the weight of pepper, stir and dissolve to obtain pepper liquid;

[0029] D. Production of starch paste: take an approp...

Embodiment 2

[0035] Example 2, a milk-flavored fish sausage of invigorating the spleen and eliminating food, which is produced by the following steps:

[0036] A. Pretreatment of bream and stone crucian carp: take fresh bream and stone crucian carp, remove fish head, scales, skin, main bone, and viscera, clean them, and cut them into 2cm fish pieces for later use;

[0037] B. Pretreatment of Chinese herbal medicines: take 27% of orchids by weight, 24% of Polygonum curliculus, 20% of Kami, and 29% of fennel grass, add water 10 times the weight of Chinese herbal medicines, soak for 2 hours, and then decoct for 50 minutes , together with the residue of traditional Chinese medicine, pour it into a beater equipped with a 80-mesh sieve for beating to obtain a traditional Chinese medicine slurry;

[0038] C. Production of pepper liquid: take an appropriate amount of pepper, put it into a container, add water 9 times the weight of pepper, stir and dissolve to obtain pepper liquid;

[0039] D. ...

Embodiment 3

[0050] Example 3, a type of milk-flavored fish sausage for invigorating the spleen and eliminating food, made by the following steps:

[0051] A. Pretreatment of bream and stone crucian carp: take fresh bream and stone crucian carp, remove fish head, scales, skin, main bones, and viscera, clean them, and cut them into 1cm fish pieces for later use;

[0052] B. Pretreatment of Chinese herbal medicines: take 17% of orchid, 19% of Polygonum curliculum, 16% of Kami, 14% of S. chinensis, 22% of S. chinensis, and 12% of Huadong vase fern according to the weight ratio, and add 11 times the weight of Chinese medicinal materials. water, soaked for 3 hours, then decocted for 60 minutes, and poured into a beater equipped with a 60-mesh mesh sieve together with the traditional Chinese medicine residue to make a slurry of traditional Chinese medicine;

[0053] C. Production of pepper liquid: take an appropriate amount of pepper, put it into a container, add water 10 times the weight of ...

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PUM

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Abstract

The invention discloses milk-fragrance fish meat sausages capable of invigorating the spleen and promoting digestion. Gurnards and sarcocheilichthys carp meat are used as raw materials, besides, orchis and olygonum convolvulus are added, and the milk-fragrance fish meat sausages in type of invigorating the spleen and promoting digestion are made. The nutrient value of the gurnards and the nutrientvalue of the sarcocheilichthys carp meat are sufficiently utilized, and the gurnards, the sarcocheilichthys carp meat and traditional Chinese medicine are in mutual compatibility and synergetic effects, so that the milk-fragrance fish meat sausages have the efficacy of invigorating the spleen and promoting digestion. Butter and cream cheese are added, so that the made finished products are rich in milk fragrance, fine and smooth in meat quality, soft and tender in mouth feel, rich in nutrients, convenient to carry, simple to eat, long in quality guarantee period and outstanding in health-carefunctions, and can obviously alleviate discomfort of crowds suffering from indigestion and splenic asthenia and crowds eating less after being eaten for a long term. A making technology is simple andeasy to realize, the milk-fragrance fish meat sausages meet requirements of people for health, and batch production can be performed.

Description

technical field [0001] The invention relates to the field of processed meat foods, in particular to a milk-flavored fish sausage of invigorating the spleen and eliminating food, which is prepared by using bream and stone carp as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Bream, also known as bream, bream, flat-chested bream, farro, black bream, lace, triangular bream, is the meat of triangular bream, a carp species. The body is tall and flat on the side, the back of the head is raised, and the body is diamond-shaped. The ventral rib extends from the base of the pelvic fin to the anus, the head is short, the mouth is small, and the mouth is oblique to below the nostrils. The upper and lower jaws are equal in length, and the upper cover is covered with hard horny, which is easy to fall off. Eye lateral, closer to tip of snout than to posterior edge of operculum. Hypopharyngeal teeth 3 rows. Gill rakers 16-22...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L33/105
CPCA23L17/70A23L33/105A23V2002/00A23V2200/32A23V2250/21
Inventor 刘薇
Owner 南陵百绿汇农业科技有限公司
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