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Preparation method of sheepskin food

A production method and sheepskin technology are applied in the functions of food ingredients, food ingredients as taste improvers, food ingredients and other directions, which can solve the problems of uncomfortable use, complex process and high cost, and achieve less nutrient loss, rich nutrition, and retention of nutrients. Effect

Pending Publication Date: 2020-12-01
扎拉玛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sheepskin contains a large amount of keratin, collagen, etc., which have high medical value, but the process of extracting these proteins is complicated and expensive, so it is not suitable for public use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Present embodiment provides a kind of sheepskin food, described sheepskin food production method, comprises the following steps:

[0026] (1) Remove the wool from the sheepskin, wash and soak, cut into long strips, then add water, cook until cooked, and form cooked sheepskin strips;

[0027] (2) remove the cooked sheepskin strips obtained in step (1), put in seasonings, mix well, and form seasoned sheepskin strips;

[0028] (3) The seasoned sheepskin strips obtained in step (2) are fried and tasty, and packed to obtain the sheepskin food.

Embodiment 2

[0030] Present embodiment provides a kind of sheepskin food, described sheepskin food production method, comprises the following steps:

[0031] (1) Remove the wool from the sheepskin, wash it and soak it in boiling water at 100°C, cut it into strips of 4cm and 0.6cm in width, then add more water, boil the water for 30 minutes until cooked, and form cooked making sheepskin strips;

[0032] (2) The cooked sheepskin strips obtained in step (1) are pulled out, and seasonings are added, and the seasonings include rapeseed oil, small ground sesame oil, olive oil, oyster sauce, table salt, cooking wine, Chinese prickly ash, cinnamon, Bay leaves, chives, ginger and garlic, mixed well to form seasoned lamb strips;

[0033] (3) Heat the salad oil, then fry the seasoned sheepskin strips obtained in step (2) at 160° C. for 3 minutes to taste, pack, and obtain the sheepskin food. The amount of salad oil added is the weight of the seasoned sheepskin strips 3%.

Embodiment 3

[0035] Present embodiment provides a kind of sheepskin food, described sheepskin food production method, comprises the following steps:

[0036] (1) Remove the wool from the sheepskin, wash it and soak it in boiling water at 98°C, cut it into strips of 4.5cm and 0.5cm wide, then add more water, boil the water for 25 minutes until cooked, and shape Strips of mature sheepskin;

[0037] (2) Remove the cooked sheepskin strips obtained in step (1), and put in seasonings, the seasonings include 1800g rapeseed oil, 1000g milled sesame oil, 600g olive oil, 20g oyster sauce, 50g table salt, cooking wine 600g, 200g prickly ash, 300g cinnamon, 100g bay leaf, 100g shallot, 1000g ginger, 1000g garlic, and hot sauce, the amount of hot sauce added is 15% of the weight of the seasoning, mixed evenly to form a seasoned sheepskin strip;

[0038] (3) Heat the salad oil, then fry the seasoned sheepskin strips obtained in step (2) at 150° C. for 4 minutes to taste, and vacuum pack to obtain the s...

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PUM

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Abstract

The invention relates to a preparation method of sheepskin food, which comprises the following steps: cutting sheepskin serving as a main raw material into long strips, performing cooking thoroughly,fishing out the cooked sheepskin strips, adding seasonings, and performing frying to obtain the sheepskin food. The sheepskin food has the beneficial effects that the sheepskin food is rich in nutrition and delicious in taste; the product has the effects of maintaining beauty, keeping young, strengthening physique, improving human immunity and the like, and is a good nourishing product for patients with post-illness rehabilitation and physical weakness; and in the making process, cooking is conducted firstly and then stir-frying is conducted, the stir-frying time is short, nutrient loss is little, and nutrients of the sheepskin are reserved to the maximum extent.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making sheepskin food. Background technique [0002] Sheepskin is the skin of goats or sheep, containing water, protein, fat and inorganic substances, the latter two content is very small, and the protein content is relatively high. Hard protein, in addition, it also contains elastin, albumin, globulin and mucin. Reticulin is the main protein that constitutes the reticular tissue, and it and collagen constitute most of the skin. [0003] However, the existing sheepskin processing methods are mainly used in the leather industry and the pharmaceutical industry. The leather industry is a pillar industry in China's light industry, but we also have deficiencies in many aspects. Although China is the world's largest leather production country , but it is not a leather powerhouse. It is still in a weak position in terms of quality and value, and needs ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L33/10
CPCA23L13/20A23L13/428A23L33/10A23V2002/00A23V2200/16A23V2200/318A23V2200/30A23V2200/324
Inventor 扎拉玛
Owner 扎拉玛
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