Beautiful millettia root pot bottom material and preparation method thereof

A production method, Niu Dali's technology, applied in the field of Niu Dali pot bottom material and its production, to achieve the effects of accelerating diversified development, solving storage and sales problems, and increasing varieties

Pending Publication Date: 2022-04-15
YULIN NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In foreign countries, there are few reports on the research on Niu Dali soup; in my cou

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Pretreatment of cattle vigorously: select the tubers that are cylindrical or several spindle-shaped bodies are connected into a long string, light yellow or khaki, slightly rough, with ring patterns, old roots are close to woody, tough, tender roots are brittle, and have no mildew Change, no pests and diseases. Select the fresh cattle with a length of 25cm (±10%) and a weight of 200g (±10%), wash them vigorously, cut them into pieces with a length of 4-9cm, a width of 2-3cm, and a thickness of 0.5-1.0cm, and place them in Steam in boiling water for 10 minutes, take out and dry after steaming.

[0030] (2) Spice pretreatment: Soak star anise, grass fruit, cinnamon bark and nutmeg in 70°C water for 10 minutes; add pepper and pepper to 10g white wine to soak; cumin, fennel, licorice, angelica, clove, astragalus, Soak the leaves and pepper in water at 70°C for 3 minutes.

[0031] (3) Stir-fried spices: first put star anise, cinnamon bark, Chinese prickly ash, nutmeg a...

Embodiment 2

[0037] (1) Pretreatment of cattle vigorously: select the tubers that are cylindrical or several spindle-shaped bodies are connected into a long string, light yellow or khaki, slightly rough, with ring patterns, old roots are close to woody, tough, tender roots are brittle, and have no mildew Change, no pests and diseases. Select the fresh cattle with a length of 25cm (±10%) and a weight of 200g (±10%), wash them vigorously, cut them into pieces with a length of 4-9cm, a width of 2-3cm, and a thickness of 0.5-1.0cm, and place them in Steam in boiling water for 10 minutes, take out and dry after steaming.

[0038] (2) Spice pretreatment: Soak star anise, grass fruit, cinnamon bark and nutmeg in 70°C water for 10 minutes; add pepper and pepper to 10g white wine to soak; cumin, fennel, licorice, angelica, clove, astragalus, Soak the leaves and pepper in water at 70°C for 3 minutes.

[0039] (3) Stir-fried spices: put the star anise, cinnamon bark, Chinese prickly ash with an add...

Embodiment 3

[0045] (1) Pretreatment of cattle vigorously: select the tubers that are cylindrical or several spindle-shaped bodies are connected into a long string, light yellow or khaki, slightly rough, with ring patterns, old roots are close to woody, tough, tender roots are brittle, and have no mildew Change, no pests and diseases. Select the fresh cattle with a length of 25cm (±10%) and a weight of 200g (±10%), wash them vigorously, cut them into pieces with a length of 4-9cm, a width of 2-3cm, and a thickness of 0.5-1.0cm, and place them in Steam in boiling water for 10 minutes, take out and dry after steaming.

[0046] (2) Spice pretreatment: Soak star anise, grass fruit, cinnamon bark and nutmeg in 70°C water for 10 minutes; add pepper and pepper to 10g white wine to soak; cumin, fennel, licorice, angelica, clove, astragalus, Soak the leaves and pepper in water at 70°C for 3 minutes.

[0047] (3) Stir-fried spices: first put star anise, cinnamon bark, Chinese prickly ash, nutmeg w...

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Abstract

The invention discloses a beautiful millettia root pot bottom material which comprises the following spices in percentage by mass: 50-52% of beautiful millettia root; 6-7% of each of anise, cinnamon, netmeg, pepper and sichuanese peppercorn; and 2% of each of cumin, amomum tsao-ko, fennel, pepper, myrcia, liquorice, angelica dahurica, clove and astragalus membranaceus. The invention discloses a making method of the beautiful millettia root pot bottom material. The making method comprises the following steps: (1) pretreating beautiful millettia roots; (2) pretreating spices; (3) frying spices; (4) pretreating the chilies; (5) boiling oil; (6) concentrating; and (7) packaging. By adding the beautiful millettia roots into the pot bottom material, the functional components of the beautiful millettia roots are fused into the pot bottom material, the pot bottom material has the effects of strengthening tendons and activating collaterals, tonifying deficiency and moistening the lung and tonifying the spleen, new varieties and new processes of the pot bottom material are added, diversified development of soup base products is accelerated, the storage and sales problems of the beautiful millettia roots can be solved, economic benefits are brought to the planting industry, and the pot bottom material is worthy of popularization and application. The economic income of millettia speciosa champ farmers is also improved, and meanwhile, the industrial chain of millettia speciosa champ is favorably formed.

Description

technical field [0001] The invention relates to a pot bottom material and a preparation method thereof, more specifically, it relates to a beef pot bottom material and a preparation method thereof. Background technique [0002] Niu Dali, commonly known as mountain lotus root (Guangdong, Guangxi), sweet cow Dali, Dali potato (Guangdong), pig's foot hat, etc., is mainly distributed in Fujian, Hunan, Guangdong, Guangxi, Hainan, Guizhou and other places. Niu Dali is a plant of the genus Millettia speciosa Champ in the family Fabaceae. Its main nutritional components are protein, carbohydrates, and cellulose, and its main chemical components are alkaloids, coumarin, and carbohydrates. Niu Dali is sweet and flat in nature, and has the functions of strengthening tendons and activating collaterals, nourishing deficiency and nourishing lungs, and invigorating the spleen. It can treat lumbar muscle strain, cough due to lung deficiency, rheumatoid arthritis, chronic bronchitis, chronic...

Claims

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Application Information

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IPC IPC(8): A23L23/10A23L33/00
Inventor 曹笑皇吴丽萍陈宇虹洪美珠王瑞娟洪翎慎汪磊
Owner YULIN NORMAL UNIVERSITY
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