Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A health food preparation method

A technology of food and water hair, applied in food preparation, food science, application, etc., can solve problems such as side effects and adverse effects on human health, achieve long shelf life, significant social and economic benefits and promotion value, and bright red color

Inactive Publication Date: 2006-12-13
河北玉兰香保定会馆饮食有限公司
View PDF0 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of living standards, life extension and health care have become hot topics that people are more and more concerned about. Therefore, people have a strong interest in related medicines or health products. Although they can play a considerable role, they also generate Certain side effects, on the contrary, have adverse effects on human health

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1: Cut 50 grams of Shuifa Shark’s Fin, 50 grams of Shuifa Fish Maw, 75 grams of Shuifa Beef Tendon, and 75 grams of Shuifa Bullwhip into 4 cm long and 3 cm wide pieces, boil them in boiling water for 1 minute, and remove them Put 65 grams of salad oil in the pot, and when the oil temperature is 150°C, add 20 grams of Baoding Huaimao noodle sauce, 20 grams of soy sauce, 20 grams of cooking wine, 25 grams of Gastrodia elata, 20 grams of medlar, 18 grams of skullcap, 6 A seasoning composition composed of 1 gram of salt and 3 gram of monosodium glutamate and boiled raw materials, then add water to make the raw materials in a semi-submerged state, stir and boil with medium heat for 1 minute to obtain the finished product. For the convenience of long-term preservation, the prepared finished product can be vacuum-packed, sterilized and sterilized to produce instant instant food.

Embodiment 2

[0016] Embodiment 2: The difference between this embodiment and Example 1 is that 40 grams of water-fat shark's fin, 40 grams of water-fat fish maw, 60 grams of water-fat beef tendon, and 60 grams of water-fat bullwhip are boiled in boiling water Take it out after 1 minute; put 50 grams of salad oil in the pot, and when the oil temperature is 140°C, add 18 grams of Baoding Huaimao noodle sauce, 16 grams of soy sauce, 18 grams of cooking wine, 20 grams of Gastrodia elata, 15 grams of medlar, 15 grams of Scutellaria baicalensis, 6 grams of salt and 2 grams of monosodium glutamate form the seasoning composition and boiled raw materials, then add water to make the raw materials in a semi-submerged state, boil with medium heat for 45 seconds during stirring, and then take out the pan to obtain the finished product.

Embodiment 3

[0017] Embodiment 3: The difference between this embodiment and Embodiment 1 is: 60 grams of water-fat shark fin, 60 grams of water-fat fish maw, 80 grams of water-fat beef tendons, and 80 grams of water-fat bullwhip are boiled in boiling water Take it out after 1 minute; put 65 grams of salad oil in the pot, and when the oil temperature is 160°C, add 22 grams of Baoding Huaimao noodle sauce, 23 grams of soy sauce, 23 grams of cooking wine, 23 grams of Gastrodia elata, 18 grams of medlar, 16 grams of Scutellaria baicalensis, 7 grams of salt and 3 grams of monosodium glutamate form the seasoning composition and the boiled raw materials, then add water to make the raw materials in a semi-submerged state, boil them with medium heat for 2 minutes while stirring, and then take them out of the pan to obtain the finished product.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a process for preparing health preserving food from 220-280 weight parts of shark fin, fish-maw, cattle tendon and cattle penis, as well as flavoring composition comprising the following ingredients (by weight ratio): gastrodia elata 20-30 parts, wolfberry fruit 15-20 parts, baikal skullcap root 15-20 parts, cooking wine 15-25 parts, soy sauce 15-25 parts, flour paste 15-25 parts, table salt 5-8 parts and gourmet powder 2-4 parts.

Description

technical field [0001] The invention relates to deep-processed food, in particular to a method for preparing health-preserving food using shark's fin, fish maw, beef tendon, bullwhip, etc. as raw materials. Background technique [0002] With the improvement of living standards, life extension and health care have become hot topics that people are more and more concerned about. Therefore, people have a strong interest in related medicines or health products. Although they can play a considerable role, they also generate Certain side effects, on the contrary, have adverse effects on human health. Contents of the invention [0003] The object of the present invention is to provide a preparation method of a health-preserving food using shark's fin, fish maw, beef tendon, bullwhip, etc. as raw materials. [0004] The purpose of the present invention is achieved in this way: the preparation method of this kind of health food is characterized in that the seasoning used is calcul...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/312A23L1/22A23L17/00A23L13/20A23L27/00
Inventor 梁连起
Owner 河北玉兰香保定会馆饮食有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com