Method for processing cooked-meat in marmite

A technology of food processing and casserole, which is applied in food preparation, food science, application, etc., can solve the problems of production variety restrictions, considerations, and difficulty in mass production, etc., and achieve the effect of strong safety and better health care effect

Inactive Publication Date: 2003-03-26
王华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These processing methods are difficult to produce in large quantities, the varieties of production are limited, and the issues of energy saving, environmental protection and safety are not considered enough

Method used

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  • Method for processing cooked-meat in marmite

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] In this example, 20 600g two-year-old white striped chickens were processed.

[0018] First, 6 grams of cloves, 9 grams of Amomum villosum, 9 grams of cardamom, 12 grams of tangerine peel, 12 grams of grass fruit, 35 grams of ginger, 35 grams of cinnamon, 22 grams of Angelica dahurica, 12 grams of cinnamon, 6 grams of cumin, 9 grams of angelica, Put 6 grams of safflower and 9 grams of Chinese wolfberry in a clean emery cloth bag, wrap it, and then put it in a special small casserole, add 7 kg of warm water, soak for 3.5 hours, heat it to a boil, change to a low fire and cook. After 3 hours, turn off the heat and pour out the first liquid medicine. After the casserole and sand cloth bag have cooled down, add 7 kg of warm water and cook for 2 hours as described above. Pour out the second liquid medicine and add the two liquid medicines. Mix to get the mixed liquid;

[0019] Clean the white striped chicken with bristled hair and eviscerated throat, remove the old skin of the l...

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Abstract

The production method of earthern casserole meat includes the following steps: decocting 12 Chinese medicinal materials of clove, amomum fruit, katsumada's galangal seed, tangerine peel, galangal root, cinnamon bark, dahurian angelica root and other to obtain liquid medicine, colouring shaped meat, frying, placing the fried meat, liquid medicine and Chinese medicinal material into special-made earthern casserole, cooking and slewing so as to obtain the invented casserole food meat with excellent dietary, tonic and health-care effect.

Description

Technical field [0001] The invention belongs to a method for processing meat products, and more specifically, it is a method of processing cooked meat foods using a special casserole with medicinal liquid prepared from Chinese herbal medicine as the main soup. Background technique [0002] There are many processing methods for cooked meat, mainly including sauce, braised, smoked, roasted, fried, etc. Due to the different ingredients and processing equipment, the types, quality and edible effects of the cooked meats are very different. With the improvement of people’s living standards, more attention has been paid to the development of foods with dietary, nourishing, and health-care effects, including meat foods. For example, a patent application with publication number CN1088061A proposed "Method for making casserole chicken with ginseng antler and berry", using ginseng, deer antler, and wolfberry Soups prepared with more than 20 kinds of traditional Chinese medicine, such as ziz...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L13/10
Inventor 王华
Owner 王华
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