CN103494226B - Lotus dried duck meat floss - Google Patents
Lotus dried duck meat floss Download PDFInfo
- Publication number
- CN103494226B CN103494226B CN201310396659.9A CN201310396659A CN103494226B CN 103494226 B CN103494226 B CN 103494226B CN 201310396659 A CN201310396659 A CN 201310396659A CN 103494226 B CN103494226 B CN 103494226B
- Authority
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- China
- Prior art keywords
- parts
- lotus
- meat
- rice wine
- duck meat
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- Expired - Fee Related
Links
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 28
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 28
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 28
- 241000628997 Flos Species 0.000 title claims abstract description 16
- 235000006439 Lemna minor Nutrition 0.000 title abstract 5
- 244000242291 Lemna paucicostata Species 0.000 title abstract 5
- 235000013364 duck meat Nutrition 0.000 title abstract 5
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 18
- 235000019991 rice wine Nutrition 0.000 claims abstract description 14
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 9
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 9
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 244000020551 Helianthus annuus Species 0.000 claims abstract description 7
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 7
- 235000021282 Sterculia Nutrition 0.000 claims abstract description 7
- 240000001058 Sterculia urens Species 0.000 claims abstract description 7
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims abstract description 7
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000004634 cranberry Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- 229940059107 sterculia Drugs 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- 235000015177 dried meat Nutrition 0.000 claims description 17
- 235000013372 meat Nutrition 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 11
- 239000000284 extract Substances 0.000 claims description 9
- 239000010231 banlangen Substances 0.000 claims description 7
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- 244000291414 Vaccinium oxycoccus Species 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000021028 berry Nutrition 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 244000111489 Gardenia augusta Species 0.000 abstract 2
- 235000018958 Gardenia augusta Nutrition 0.000 abstract 2
- 241000334160 Isatis Species 0.000 abstract 2
- 244000276331 Citrus maxima Species 0.000 abstract 1
- 235000001759 Citrus maxima Nutrition 0.000 abstract 1
- 241000479007 Phlegmariurus petiolatus Species 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 240000001717 Vaccinium macrocarpon Species 0.000 abstract 1
- 210000000481 breast Anatomy 0.000 abstract 1
- 241000245665 Taraxacum Species 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000000729 antidote Substances 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a lotus dried duck meat floss, comprising the following raw materials by weight: 180 to 220 parts of duck breast, 30 to 40 parts of strawberry, 45 to 55 parts of cranberry, 20 to 30 parts of tomato, 20 to 30 parts of lotus seed, 20 to 30 parts of lotus, 4 to 5 parts of cape jasmine, 3 to 4 parts of isatis root, 4 to 5 parts of dandelion, 4 to 5 parts of boat-fruited sterculia, 3 to 4 parts of Phlegmariurus petiolatus, 3 to 4 parts of sunflower leaf, 4 to 5 parts of shaddock peel, 20 to 50 parts of white sugar, 70 to 90 parts of yellow rice wine, 30 to 40 parts of rice wine, 10 to 20 parts of ginger, 20 to 30 parts of honey, 10 to 40 parts of salt, 20 to 35 parts of essence of chicken, 20 to 40 parts of sesame oil and a proper amount of water. According to the invention, duck meat is used as a main raw material, so the lotus dried duck meat floss has delicious taste; berries like strawberry are added, so the contents of vitamins and dietary fiber in the floss are increased; in particular, effective components of medicinal traditional Chinese medicinal materials like isatis root and cape jasmine with heat clearing and detoxifying effects are added, so the lotus dried duck meat floss has good heat clearing and detoxifying efficacy.
Description
Technical field
The present invention relates generally to food and technology field thereof, particularly relates to a kind of lotus duck dried meat floss and preparation method thereof.
Background technology
The kind of the instant meat product on market is little, base is based on fresh meat, but along with the raising of people's living standard, meat product single on market can not meet the life requirement of people, and the nutrition of commercially available instant meat product is also single, do not embody effect that it is auxiliary.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of lotus duck dried meat floss and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of lotus duck dried meat floss, is made up of following raw material: duck dried meat meat 180-220, strawberry 30-40, Cranberry 45-55, tomato 20-30, lotus seeds 20-30, lotus 20-30, fructus gardeniae 4-5, Radix Isatidis 3-4, dandelion 4-5, sterculia seed 4-5, stereotyped writing rope 3-4, sunflower leaf 3-4, pomelo peel 4-5, white granulated sugar 20-50, yellow rice wine 70-90, rice wine 30-40, ginger 10-20, honey 20-30, edible salt 10-40, chickens' extract 20-35, sesame oil 20-40, water are appropriate.
A preparation method for lotus duck dried meat floss, comprises the following steps:
(1) cleaned by duck dried meat meat, make thread, be placed in pot, add lotus, yellow rice wine, rice wine, ginger, heating simmers 30-45 minute, is pulled out by shredded meat;
(2) strawberry, Cranberry, tomato, lotus seeds are cleaned, break into juice, with described honey, be placed in pot together, mix, heating 5-10 minute, and constantly stir-fry, obtain dip, for subsequent use;
(3) fructus gardeniae, Radix Isatidis, dandelion, the sterculia seed, stereotyped writing rope, sunflower leaf, the pomelo peel water heating of 5-10 times amount are extracted, by extract obtained spraying dry, obtain herb powder;
(4) shredded meat, dip, herb powder mixing are placed in pot, add edible salt, chickens' extract, sesame oil seasoning, heating stir-fries, and treats that shredded meat is fluffy.
Advantage of the present invention is: a kind of lotus duck dried meat floss of the present invention, using duck as main material, delicious flavour, add the berries such as strawberry, add the vitamin of dried meat floss of the present invention and the content of dietary fiber, also add the active ingredient that Radix Isatidis, fructus gardeniae etc. have the Chinese medicine of antipyretic and antidote functions especially, there is well clearing heat and detoxicating effect.
Detailed description of the invention
A kind of lotus duck dried meat floss, is made up of following raw material: duck dried meat meat 180 Kg, strawberry 30 Kg, Cranberry 45 Kg, tomato 20 Kg, lotus seeds 20 Kg, lotus 20 Kg, fructus gardeniae 4 Kg, Radix Isatidis 3 Kg, dandelion 4 Kg, the sterculia seed 4 Kg, stereotyped writing rope 3 Kg, sunflower leaf 3 Kg, pomelo peel 4 Kg, white granulated sugar 20 Kg, yellow rice wine 70 Kg, rice wine 30 Kg, ginger 10 Kg, honey 20 Kg, edible salt 10 Kg, chickens' extract 20 Kg, sesame oil 20 Kg, water are appropriate.
A preparation method for lotus duck dried meat floss, is characterized in that, comprises the following steps:
(1) cleaned by duck dried meat meat, make thread, be placed in pot, add lotus, yellow rice wine, rice wine, ginger, heating simmers 45 minutes, is pulled out by shredded meat;
(2) strawberry, Cranberry, tomato, lotus seeds are cleaned, break into juice, with described honey, be placed in pot together, mix, heat 8 minutes, and constantly stir-fry, obtain dip, for subsequent use;
(3) fructus gardeniae, Radix Isatidis, dandelion, the sterculia seed, stereotyped writing rope, sunflower leaf, the pomelo peel water heating of 7 times amount are extracted, by extract obtained spraying dry, obtain herb powder;
(4) shredded meat, dip, herb powder mixing are placed in pot, add edible salt, chickens' extract, sesame oil seasoning, heating stir-fries, and treats that shredded meat is fluffy.
Claims (1)
1. a lotus duck dried meat floss, it is characterized in that, be made up of following raw material: duck dried meat meat 180-220, strawberry 30-40, Cranberry 45-55, tomato 20-30, lotus seeds 20-30, lotus 20-30, fructus gardeniae 4-5, Radix Isatidis 3-4, dandelion 4-5, sterculia seed 4-5, stereotyped writing rope 3-4, sunflower leaf 3-4, pomelo peel 4-5, white granulated sugar 20-50, yellow rice wine 70-90, rice wine 30-40, ginger 10-20, honey 20-30, edible salt 10-40, chickens' extract 20-35, sesame oil 20-40, water are appropriate;
The preparation method of described a kind of lotus duck dried meat floss comprises the following steps:
(1) cleaned by duck dried meat meat, make thread, be placed in pot, add lotus, yellow rice wine, rice wine, ginger, heating simmers 30-45 minute, is pulled out by shredded meat;
(2) strawberry, Cranberry, tomato, lotus seeds are cleaned, break into juice, with described honey, be placed in pot together, mix, heating 5-10 minute, and constantly stir-fry, obtain dip, for subsequent use;
(3) fructus gardeniae, Radix Isatidis, dandelion, the sterculia seed, stereotyped writing rope, sunflower leaf, the pomelo peel water heating of 5-10 times amount are extracted, by extract obtained spraying dry, obtain herb powder;
(4) shredded meat, dip, herb powder mixing are placed in pot, add edible salt, chickens' extract, sesame oil seasoning, heating stir-fries, and treats that shredded meat is fluffy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310396659.9A CN103494226B (en) | 2013-09-04 | 2013-09-04 | Lotus dried duck meat floss |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310396659.9A CN103494226B (en) | 2013-09-04 | 2013-09-04 | Lotus dried duck meat floss |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103494226A CN103494226A (en) | 2014-01-08 |
| CN103494226B true CN103494226B (en) | 2015-05-13 |
Family
ID=49859565
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310396659.9A Expired - Fee Related CN103494226B (en) | 2013-09-04 | 2013-09-04 | Lotus dried duck meat floss |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103494226B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932158B (en) * | 2014-03-25 | 2015-03-11 | 合肥市龙乐食品有限公司 | Chicken-bone calcium-supplement ketchup and preparation method thereof |
| CN103976376B (en) * | 2014-04-08 | 2016-03-09 | 柳培健 | Aromatic health dried meat floss of a kind of kernel and preparation method thereof |
| CN103976392B (en) * | 2014-04-08 | 2015-12-09 | 柳培健 | A kind of blueberry lily dried meat floss and preparation method thereof |
| CN104172234A (en) * | 2014-07-08 | 2014-12-03 | 芜湖市祥荣食品有限公司 | Coconut milk sea sedge meat floss |
| CN104256690A (en) * | 2014-07-19 | 2015-01-07 | 凤台县惠邦食品有限公司 | Jasmine flower duck meat particles |
| CN105638567A (en) * | 2016-02-19 | 2016-06-08 | 西充县百科有机种养殖有限公司 | Breeding method for abelmoschus moschatus chickens and feed |
| CN107183650A (en) * | 2017-06-23 | 2017-09-22 | 高卓群 | A kind of compound seasoner and preparation method thereof |
| CN108477535A (en) * | 2018-02-07 | 2018-09-04 | 浙江心安食品有限公司 | A kind of crucian, snakeheaded fish dried meat floss and preparation method thereof |
| CN108244545A (en) * | 2018-02-07 | 2018-07-06 | 浙江心安食品有限公司 | A kind of sea eel, Spanish mackerel dried meat floss and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305811A (en) * | 2008-06-19 | 2008-11-19 | 成都大学 | Processing method of polypeptides dried meat floss rich in nutrient |
| CN102613586A (en) * | 2012-04-23 | 2012-08-01 | 福建省厨师食品集团有限公司 | High-calcium pork floss and preparation method thereof |
-
2013
- 2013-09-04 CN CN201310396659.9A patent/CN103494226B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305811A (en) * | 2008-06-19 | 2008-11-19 | 成都大学 | Processing method of polypeptides dried meat floss rich in nutrient |
| CN102613586A (en) * | 2012-04-23 | 2012-08-01 | 福建省厨师食品集团有限公司 | High-calcium pork floss and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103494226A (en) | 2014-01-08 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150513 Termination date: 20210904 |
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| CF01 | Termination of patent right due to non-payment of annual fee |