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Hot-pot beef and preparing method thereof

A technology of beef and hot pot, which is applied in the field of food processing, can solve the problems of nutrient loss and other problems, and achieve the effect of convenient eating, high nutritional value and rich nutrition

Inactive Publication Date: 2011-06-29
HUIZE COUNTY LVHAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To a large extent, the nutritional components of the above-mentioned multiple beef series products have been partially lost during the processing process, and the remaining part is only fiber and its additives, ingredients, etc.; a big gap in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A. Prepare materials according to the following mass parts:

[0031] Beef 100kg Pixian Douban 2~30kg

[0032] Bean Drum 20kg Wolfberry 1kg

[0033] Codonopsis 0.3kg Jujube 1kg

[0034] Butter 60kg Lard 5kg

[0035] Chicken oil 2kg Sesame oil 0.1kg

[0036] Cinnamon bark 0.5kg Fennel seeds 0.2kg

[0037] Garlic 6kg Kaempfer 1kg

[0038] Dried chilli 12kg Chinese prickly ash 5kg

[0039] Ginger 1kg Green Onion 6kg

[0040] Thyme 0.1kg Geranium leaves 1kg

[0041] Pepper 10kg Aniseed 0.5kg

[0042] Angelica dahurica 0.2kg Clove 0.3kg

[0043] Orange peel 2kg Amomum 0.4kg

[0044] Cumin 4kg Dill 0.4kg

[0045] Magnolia 0.1kg Tea Polyphenols 1kg

[0046] White sugar 0.05kg Liquor 5kg

[0047] Soy sauce 3kg Chicken essence 5kg

[0048] MSG 0.5kg Salt amount

[0049] Sodium dehydroacetate 1kg;

[0050] B. After the beef is cut into pieces, put it into clear water until it is submerged, boil it over high heat until it boils, then boil it over low heat for 60 min...

Embodiment 2

[0055] A. Prepare materials according to the following mass parts:

[0056] Beef 100kg Pixian Douban 2kg

[0057] Bean Drum 30kg Wolfberry 20kg

[0058] Codonopsis 6kg Jujube 10kg

[0059]Butter 5kg Lard 50kg

[0060] Chicken oil 40kg Sesame oil 10kg

[0061] Cinnamon bark 0.002kg Fennel seeds 0.002kg

[0062] Garlic 0.05kg Kaempfer 0.002kg

[0063] Dried chilli 0.1kg Chinese prickly ash 0.2kg

[0064] Ginger 0.05kg Green Onion 6kg

[0065] Thyme 0.005kg Geranium leaves 1kg

[0066] Pepper 0.5kg Aniseed 0.003kg

[0067] Angelica dahurica 0.001kg Clove 0.001kg

[0068] Orange peel 0.001kg Amomum 0.001kg

[0069] Cumin 0.001kg Dill 0.005kg

[0070] Magnolias 0.001kg Tea polyphenols 0.02kg

[0071] White sugar 5kg Liquor 1kg

[0072] Soy sauce 0.1kg Chicken essence 5kg

[0073] MSG 5kg Salt amount

[0074] Sodium dehydroacetate 0.02kg;

[0075] B. After the beef is cut into pieces, put it into clear water until it is submerged, boil it over high heat until it boil...

Embodiment 3

[0080] Example 1

[0081] A. Prepare materials according to the following mass parts:

[0082] Beef 100kg Pixian Douban 15kg

[0083] Bean Drum 20kg Wolfberry 10kg

[0084] Codonopsis 3kg Jujube 5kg

[0085] Butter 30kg Lard 30kg

[0086] Chicken oil 12kg Sesame oil 5kg

[0087] Cinnamon bark 0.5kg Fennel seeds 2kg

[0088] Garlic 3kg Kaempfer 3kg

[0089] Dried chilli 5kg Chinese prickly ash 1kg

[0090] Ginger 1kg Green Onion 3kg

[0091] Thyme 0.05kg Geranium 0.05kg

[0092] Pepper 5kg Aniseed 0.5kg

[0093] Angelica dahurica 0.2kg Clove 0.3kg

[0094] Orange peel 2kg Amomum 0.4kg

[0095] Cumin 2kg Dill 0.2kg

[0096] Magnolias 0.01kg Tea Polyphenols 0.05kg

[0097] White sugar 3kg Liquor 3kg

[0098] Soy sauce 2kg Chicken essence 3kg

[0099] MSG 3kg Salt amount

[0100] Sodium dehydroacetate 0.5kg;

[0101] B. After the beef is cut into pieces, put it into clear water until it is submerged, boil it over high heat until it boils, then boil it over low hea...

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PUM

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Abstract

The invention provides a hot-pot beef, characterized in that a hot-pot beef product is obtained by the following steps: cooking and frying beefs, Pixian chilli bean sauces, salt black beans, medlars, Codonopsis pilosula, jujubes, butters, lard oils, chicken oils, sesame oils, dry hot peppers, black peppers, zanthoxylum, garlic, shallots, rhizoma kaempferiae, fennel seeds, cumin, orange peels, gingers, cinnamon, myrcia, thyme, aniseeds, angelica roots, cloves, fructus amomi, dills, violet magnolia, tea polyphenol, white sugars, white spirit, soy sauces, chicken powder, monosodium glutamate, salts and sodium dehydroacetate; packaging the materials and sterilizing. Various original nutrition constituents in beef can be maintained, and an original and unique flavoured hot-pot beef product is provided. The hot-pot beef product is at the top grade in beef products; and a beef product with high quality, high nutritive value, delicious taste and convenience for eating is provided for recent markets.

Description

technical field [0001] The invention relates to hot pot beef and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Cattle grazing in high-altitude areas can breathe fresh oxygen, eat ecological and organic non-polluting grass, drink mountain spring water containing various minerals, and walk on oxygen-rich alpine grasslands, and have a long growth cycle, so the nutrition of beef The value of yellow beef is higher than that of ordinary growth. The protein content in the beef is high, and it is rich in various amino acids, minerals and other nutrients. After eating, it can not only supplement the nutrients necessary for the human body, but also improve the human body's disease resistance Especially for adolescents and children in the growth and development stage and those who need to be recuperated after surgery or serious illness, eating more of this kind of beef can timely supplement the malnutrition caused by ex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
Inventor 周建良
Owner HUIZE COUNTY LVHAI FOOD
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