http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106579027-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c198b43d61b0e377fbd577417c9fa9d4 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 |
| filingDate | 2016-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106579027-A |
| titleOfInvention | Corn stigma black tea mutton roll |
| abstract | The invention discloses a corn stigma black tea mutton roll prepared from the following raw materials in parts by weight: 95-100 parts of mutton, 5-8 parts of hawthorn, 5-8 parts of cheese, 15-20 parts of Chinese yam, 5-7 parts of corn stigma, 10-15 parts of sesame, 10-15 parts of tomato, 3-5 parts of black tea, 10-15 parts of burdock, 5-8 parts of garlic, and a proper amount of Baijiu, white granulated sugar, table salt, pepsin, pectinase and water. After tea leaves have walls broken by superfine crushing, the active ingredients such as tea polyphenols are fully exposed, and the nutrient absorption rate of a body on the tea leaves is increased. Through fermentation of the burdock, the breeding of putrefying bacteria is inhibited, the nutrition of processed mutton is balanced, and the flavor is increased. The surface of the mutton roll is sprayed with fruit tea, so the color, luster, appearance and flavor of the mutton roll can be improved. The sesame has quite strong water absorption, is combined with water and can be firmly adhered to meat slices, so less water is lost during baking; the sesame is added in dried meat slices, the dry and hard texture of the dried meat slices can be changed, and good appearance and flavor of the dried meat slices can be maintained. The purpose of pickling is to make tasty and make salt-soluble proteins in the meat dissolved out. The problems of tasty insufficiency and single flavor of traditional dried meat slices can be effectively improved, and the prepared dried meat slices are tender in meat quality, easy to chew, elastic and compact. The added corn stigma has the effects of maintaining beauty, keeping young, regulating qi and promoting digestion. |
| priorityDate | 2016-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 75.