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Seasoning wine special for poultry meat and preparation method thereof

A technology for condiment wine and poultry meat, which is applied in the fields of application, function of food ingredients, food science, etc. It can solve problems that affect the visual appearance and quality of food, low utilization rate of active ingredients in spices, and unbalanced and stable quality. Light and non-pungent, good deodorization effect and high utilization rate

Inactive Publication Date: 2019-08-23
河南圆梦生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages are: 1. It is inconvenient to use a variety of seasonings at the same time, and it is inconvenient to measure. The use is relatively random, resulting in a large difference in flavor of similar dishes, and the quality is not balanced and stable; 2. Due to the short cooking time, the utilization rate of active ingredients in spices is low. ;3 Some residues and impurities of spices will be brought into food dishes, affecting the visual aesthetics and quality of food

Method used

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  • Seasoning wine special for poultry meat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A seasoning wine for poultry meat, which is made of the following raw materials in parts by weight: 10.68 parts of edible alcohol with a volume fraction of 95%, 30 parts of rice wine, 1.2 parts of table salt, 0.01 part of monosodium glutamate, 0.40 parts of cinnamon, 0.40 parts of ginger, 0.30 parts of fennel, 0.30 parts of Zanthoxylum bungeanum, 0.24 parts of grass fruit, 0.24 parts of Angelica dahurica, 0.20 parts of tangerine peel, 0.12 parts of licorice, 0.12 parts of nutmeg, 0.06 parts of amomum, 0.06 parts of bay leaves, and 0.06 parts of cloves.

[0039] The preparation method of the seasoning wine special for poultry meat comprises the following steps:

[0040] 1) Preparation of spice powder: Grind cinnamon bark, ginger, anise, pepper, grass fruit, angelica, tangerine peel, licorice, nutmeg, amomum, fragrant leaves, and cloves to 20 meshes, and then mix them in proportion to obtain spices powder spare;

[0041] 2) Purification: Add edible alcohol to pure water ...

Embodiment 2

[0045] A seasoning wine specially made for poultry meat, which is made of the following raw materials in parts by weight: 10.93 parts of edible alcohol with a volume fraction of 95%, 28 parts of rice wine, 1.4 parts of table salt, 0.012 parts of monosodium glutamate, 0.43 parts of cinnamon, 0.43 parts of ginger, 0.32 parts of fennel, 0.32 parts of Zanthoxylum bungeanum, 0.256 parts of grass fruit, 0.256 parts of Angelica dahurica, 0.213 parts of tangerine peel, 0.128 parts of licorice, 0.128 parts of nutmeg, 0.064 parts of amomum, 0.064 parts of bay leaves, and 0.064 parts of cloves.

[0046]The production method of the special seasoning wine for poultry meat, it comprises the steps:

[0047] 1) Preparation of spice powder: Cinnamon, ginger, anise, pepper, grass fruit, angelica, tangerine peel, licorice, nutmeg, amomum, bay leaves, cloves were crushed to 30 mesh, and then mixed in proportion to obtain spices Powder for later use.

[0048] 2) Purification: Add edible alcohol t...

Embodiment 3

[0052] A special seasoning wine for poultry meat, which comprises the following raw materials in weight percent: 11.19 parts of edible alcohol with a volume fraction of 95%, 26 parts of rice wine, 1.6 parts of table salt, 0.014 parts of monosodium glutamate, 0.45 parts of cinnamon, 0.45 parts of ginger, 0.34 parts of anise, 0.34 parts of pepper, 0.273 parts of grass fruit, 0.273 parts of Angelica dahurica, 0.227 parts of tangerine peel, 0.136 parts of licorice, 0.136 parts of nutmeg, 0.068 parts of amomum, 0.068 parts of bay leaves, and 0.068 parts of cloves.

[0053] The production method of the special seasoning wine for poultry meat, it comprises the steps:

[0054] 1) Preparation of spice powder: Cinnamon, ginger, anise, pepper, grass fruit, angelica, tangerine peel, licorice, nutmeg, amomum, bay leaves, cloves were crushed to 30 mesh, and then mixed in proportion to obtain spices Powder for later use.

[0055] 2) Purification: Add edible alcohol to pure water to dilute i...

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Abstract

The invention discloses a seasoning wine special for poultry meat. The seasoning wine special for the poultry meat is prepared from edible alcohol, rice wine, table salt, monosodium glutamate, cinnamon, ginger, anise, pepper, fructus tsaoko, radix angelicae, pericarpium citri reticulatae, licorice, semen myristicae, fructus amomi, myrcia and clove. A preparation method of the seasoning wine special for the poultry meat includes preparation of spice powder, purification of the spice powder, filtration and sterilization. The seasoning wine special for the poultry meat has the functions of removing phlegm, increasing flavor, increasing appetite, nourishing the stomach, strengthening the spleen and assisting digestion, and the prepared meat is fresh and tender; the preparation method has the advantages of simple process, high purification rate and high extraction rate of active ingredients in each raw material.

Description

technical field [0001] The invention relates to the technical field of poultry meat condiments, in particular to a special seasoning wine for poultry meat and a preparation method thereof. Background technique [0002] Cooking wine is wine specially used for cooking seasoning. Cooking wine is a new variety developed on the basis of rice wine. It uses about 30% rice wine as raw material, and then adds some spices and seasonings. At present, the vast majority of cooking wine used in my country's consumer market is also made of yellow rice wine, with a few spices and seasonings such as ginger and spring onion. . [0003] At present, seasoning wines available in the market are not effective enough to enhance the fragrance and remove fishy smell of poultry food. When cooking chicken, duck and goose, consumers need to use some plants that remove fishy smell, flavor and enhance fragrance, such as pepper, Fennel, cinnamon, cloves, tangerine peel, amomum and other spices can make t...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L33/00
CPCA23L27/11A23L33/00A23V2002/00A23V2200/32
Inventor 原德树张军义周旋张丹
Owner 河南圆梦生物工程有限公司
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