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Sliced kidney seasoning liquid and preparation method thereof

A technology of seasoning liquid and loin slices, which is applied in the field of loin slice seasoning liquid and its preparation, which can solve the problems of loin slices having a fishy smell and losing their crispness and refreshing taste

Inactive Publication Date: 2019-01-04
CHONGQING ACAD OF CHINESE MATERIA MEDICA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the loin slices are cooked for a longer time in hot pot soup with a strong spicy taste, the fishy smell of the loin slices can be covered to a certain extent, but the original crispness and refreshing taste will also be lost; if the cooking time is shorter, Waist slices not only do not have a spicy and delicious taste, but also have a fishy smell

Method used

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  • Sliced kidney seasoning liquid and preparation method thereof
  • Sliced kidney seasoning liquid and preparation method thereof
  • Sliced kidney seasoning liquid and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] a. After crushing 25g of nutmeg, 35g of cinnamon, 25g of Chinese prickly ash and 15g of star anise into 10-20 mesh, use microwave extraction method to extract with liquor-water mixed solvent; % (v / v), solid-liquid ratio 1:10 (g:ml), microwave extraction at 40°C with a microwave power of 800W for 10 minutes;

[0025] b. After 27g of fragrant leaves, 27g of cloves, 35g of fennel, 35g of perilla seeds, and 15g of licorice are pulverized into 10-20 meshes, the microwave extraction method is used to extract with liquor-water mixed solvent; The alcohol concentration is 8% (v / v), the solid-liquid ratio is 1:10, and the microwave extraction treatment is carried out at 30° C. with a microwave power of 300W for 10 minutes;

[0026] c. Ginger 40g, garlic 40g, green onion 40g and mint 100g add water 300g and use a blender to crush into juice;

[0027] d. Mix the preparations in steps a, b, and c, and stir well to obtain the seasoning liquid.

[0028] Ginger, garlic and shallots a...

Embodiment 2

[0034] a. After crushing 22g of nutmeg, 30g of cinnamon, 22g of Chinese prickly ash and 10g of star anise into 10-20 mesh, use microwave extraction method to extract with liquor-water mixed solvent; % (v / v), the ratio of solid to liquid is 1:10, and the microwave extraction treatment is carried out at 50° C. with a microwave power of 850W for 10 minutes;

[0035] b. After 25g of fragrant leaves, 25g of cloves, 30g of fennel, 30g of perilla seeds, and 12g of licorice are pulverized into 10-20 meshes, the microwave extraction method is used to extract with liquor-water mixed solvent; The alcohol concentration is 10% (v / v), the solid-liquid ratio is 1:10, and the microwave extraction treatment is carried out at 30° C. with a microwave power of 300W for 10 minutes;

[0036] c. Ginger 30g, garlic 30g, green onion 30g and mint 100g add water 300g and use a blender to crush into juice;

[0037] d. Mix the preparations in steps a, b, and c, and stir well to obtain the seasoning liqui...

Embodiment 3

[0039] a. Grind 20g of nutmeg, 30g of cinnamon, 20g of Chinese prickly ash and 10g of star anise into 10-20 meshes, then use microwave extraction method to extract with liquor-water mixed solvent; (v / v), the ratio of solid to liquid is 1:10, and the microwave extraction process is carried out for 15 minutes at 60°C with a microwave power of 800W;

[0040] b. 20g of fragrant leaves, 20g of cloves, 25g of fennel, 25g of perilla seeds, 10g of licorice, crushed into 10-20 meshes, and extracted with liquor-water mixed solvent by microwave extraction; The concentration is 15% (v / v), the ratio of solid to liquid is 1:10, and the microwave extraction treatment is carried out at 30°C with a microwave power of 400W for 10 minutes;

[0041] c. Ginger 30g, garlic 28g, green onion 30g and mint 100g, add water 300g and grind into juice with a blender;

[0042] d. Mix the preparations in steps a, b, and c, and stir well to obtain the seasoning liquid.

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Abstract

The invention relates to sliced kidney seasoning liquid and a preparation method thereof. The sliced kidney seasoning liquid includes the raw materials of nutmeg, cinnamon, pepper, star anise, geranium, clove, fennel, perilla seed, licorice, ginger, garlic, onion, mint, white wine and water. The sliced kidney seasoning liquid has the advantages of further separately processing spices through spicecomponents and matching of component proportions suitable for removing smelling of fish or mutton, fully releasing and dissolving the aroma of each spice in the seasoning liquid, ensuring that the processed sliced kidney not only is free of smelling of fish or mutton but also has aroma, and thus producing appetite when people smell the sliced kidney.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a loin slice seasoning liquid and a preparation method thereof. Background technique [0002] Hot pot is a traditional way of eating in China, which originated among the people and has a long history. Chongqing hotpot, also known as maodu hotpot or spicy hotpot, is a traditional way of eating in Chongqing. The "water eight yuan" on the cheap and affordable street food stalls that people eat. The raw materials of Shuibakuai are mainly beef tripe, pig yellow throat, duck intestines, beef blood, pork loin and other animal offal, which are cut into thin slices and placed on several plates with different dishes. Butter marinade, eaters bring their own wine, choose a grid, stand in front of the stall, pick up the raw slices on the plate, and eat it hot. After eating, the price is calculated according to the empty plate. The price is low, economical and easy to e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L5/20
CPCA23L5/27A23L27/10
Inventor 詹永王勇德罗杨李娟胡柿红杨勇
Owner CHONGQING ACAD OF CHINESE MATERIA MEDICA