Seasoning bag contg. wild vegetables, and its prodn. method
A seasoning bag, the technology of taste bag, applied in the field of seasoning bag, to achieve the effect of unique taste, delicious and mellow taste
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Embodiment 1
[0033] Preparation of the physical package: Put the deboned yak meat and the boned yak meat selected by B into the container, add cold water twice as much as the meat and bones and soak for at least 4 hours, then heat up quickly for 30 minutes to make the water temperature reach 95°C When cooking meat, filter out the sundries floating on the surface of the container, add cold water to the container after heating to 100°C to lower the temperature in the meat cooking container to 90°C, turn the meat bones, and filter out the sundries when heating to 95°C. Heating to 100°C. The method of repeatedly filtering out the sundries and then reheating is operated at least three times to completely filter out the sundries in the soup. Wrap 0.5% of black pepper, 1% of grass fruit, 2.5% of ginger, 1.5% of Chinese prickly ash, 0.2% of cassia seed, and 0.3% of meat buckle with gauze to make a spicy condiment bag, put it into the soup, add 2% of green salt and The meat and bones were boiled a...
Embodiment 2
[0037]Preparation of physical package: Put the selected deboned yak meat and the deboned yak meat bones into the container, add cold water twice as much as the meat bone and soak for at least 4 hours, then heat up rapidly for 40 minutes to make the water temperature reach 98°C When cooking meat, filter out the sundries floating on the surface of the container, heat to 100°C and continue to add cold water to the container to lower the temperature in the meat cooking container to 90°C, turn the meat bones, and filter out the sundries when heated to 98°C Reheat to 100°C. The method of repeatedly filtering out the sundries and then reheating is operated at least three times to completely filter out the sundries in the soup. Wrap 1.3% Zanthoxylum bungeanum, 2.5% ginger, 0.7% black pepper, 0.8% grass fruit, 0.5% meat buckle, and 0.3% cassia seed with gauze to make a spicy seasoning bag, put it into the soup, add 4% green salt and Boil the meat bones at 100°C for 2.5 hours at the sa...
Embodiment 3
[0041] Preparation of physical package: Put the selected deboned yak meat and the bones of yak meat into the container, add cold water twice as much as the meat bone and soak for at least 4 hours, then heat up quickly for 60 minutes to make the water temperature reach 96°C , filter off the sundries floating on the surface of the container, add cold water to the container after heating to 100°C to lower the temperature in the meat cooking container to 90°C, turn over the meat bones, filter out the sundries when heated to 96°C, and then add Warm up to 100°C. The method of repeatedly filtering out the sundries and then reheating is operated at least three times to completely filter out the sundries in the soup. Wrap 2% ginger, 2% prickly ash, 0.7% grass fruit, 1% black pepper, 0.5% cassia seed, and 0.4% meat buckle with gauze to make a spicy seasoning bag, put it into the soup, add 3% green salt and The meat and bones were simultaneously boiled for 3 hours at a temperature of 10...
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