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Pot-stewed packet and preparation method and application of pot-stewed soup-stock containing pot-stewed packet

A technology for lo-mei and broth, which is applied in the fields of application, food science, food preservation, etc., can solve the problems of the complex formula of lo-mei package and the difficulty in giving full play to the role of spices, and achieve the effect of simple ingredients and improved shelf life.

Inactive Publication Date: 2021-09-17
广东华馨香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the recipe of the lo-mei buns used in the prior art is complicated, and most of the spices are simply mixed and then put into the soup for soaking, so it is difficult to give full play to the effects of the spices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: prepare lo-mei bag

[0026] (1) Take 12 parts by weight of star anise and 12 parts by weight of grass fruit, bake in an oven at 100°C for 5 minutes to stimulate the fragrance of star anise and grass fruit, and grind them into powder after cooling;

[0027] (2) Get 20 parts by weight of orange peel, 8 parts by weight of cumin and 8 parts by weight of laurel, place them in 100 parts by weight of yellow rice wine, soak for 1 day, take them out, wet grind them into powder, and dry them in the sun;

[0028] (3) Soak 8 parts by weight of comfrey in 42-degree liquor for 1 day, take it out, dry it, and grind it into powder;

[0029] (4) 12 parts by weight of Radix Glycyrrhizae and 17 parts by weight of dried ginger are ground into powder respectively;

[0030] (5) Mix the powdery spices prepared in the above (1)-(4) and 3 parts by weight of bromelain evenly, and place them in a gauze bag to obtain the lo-mei bag of the present invention.

Embodiment 2

[0037] Embodiment 2: Lu-mei package storage stability experiment

[0038] The lo-mei buns of Example 1, Comparative Example 1 and Comparative Example 2 were stored at room temperature for 3 months and 6 months, and the bromelain activity relative to the bromelain activity when it was just prepared was detected. Among them, the activity of bromelain is based on the fact that it can catalyze the hydrolysis of casein to generate tyrosine under alkaline conditions, and tyrosine is an amino acid containing phenolic hydroxyl group, which can be combined with Folin's reagent (a mixture of phosphotungstic acid and phosphomolybdic acid) A folinol reaction occurs, the amount of tyrosine produced is measured by colorimetry, and the activity of bromelain is characterized based on the amount of tyrosine produced by bromelain hydrolyzing casein per unit time. The experimental results are shown in Table 1.

[0039] Table 1: Results of Bromelain Stability Experiment

[0040] group...

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PUM

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Abstract

The invention relates to a pot-stewed packet and a preparation method and application of pot-stewed soup-stock containing pot-stewed packet. The pot-stewed packet comprises the following components in percentage by weight: 10-15% of star anise baked at 80-120 DEG C, 10-15% of tsaoko amomum fruit, 18-25% of orange peel soaked with yellow wine, 5-10% of fennel, 5-10% of laurel, 5-10 wt% of radix arnebiae seu lithosperm soaked by white spiriti, 10-15 wt% of liquorice root, 15-20 wt% of ginger and 2-4 wt% of bromelain. The pot-stewed packet is simple in component, the spices are pretreated respectively, on one hand, the fragrance of the spices can be stimulated, the fragrance of the braised food can be improved, the fishy smell can be reduced, and on the other hand, the shelf life of the braised food bag can be prolonged.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method and application of a lo-mei bag and a lo-mei broth containing the same. Background technique [0002] Chinese lo-mei culture has a long history. During the Xia and Shang Dynasties, people put salt, spices and other seasonings in copper cookers, added water and cooked the food, and then cut it with a knife. "It is popular for people to cook salt, spices, and food with water," and the braised cooking technique was formed from this. In today's society, the consumption market of lo-mei snacks is developing rapidly, and it has become a major living habit of urban table leisure consumption. Among the lo-mei snacks in the fast-paced life, some additives are added, and some additives pose a certain threat to human health. [0003] With the development of the economy, people's dietary requirements are becoming more and more diversified. Stewed v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/14A23L29/00A23L3/3472A23L13/40
CPCA23L27/14A23L29/06A23L3/3472A23L13/428
Inventor 陈春明姚建雄吴宏耀张文启
Owner 广东华馨香料有限公司
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