Roast Beef in a Floral Natto Sauce

A technology for natto sauce and roast beef, applied in the field of sauce beef, can solve the problems of single raw material, not rich enough taste, thick five flavors and the like, and achieve the effects of easy raw material, convenient carrying and eating, and simple production process

Inactive Publication Date: 2016-05-18
FUYANG FUMENG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Sauce beef is brown in color, moderately soft and rotten, fresh and delicious, with thick five flavors. The existing raw materials of sauce beef are single, and the taste is not rich enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A kind of roast beef with floral natto sauce, which is made from the following raw materials in parts by weight (kg): 1200 beef tendon meat, 10 salt, 12 white sugar, 20 soy sauce, 3 chili oil, 40 cooking wine, 60 sweet noodle sauce, watercress Sauce 20, roasted natto powder 5, flower sauce 20, pepper 5, red pepper 4, ginger 12, star anise 4, chicken essence 5, fennel 2;

[0016] The preparation method of the fresh flower sauce is as follows: take 2 parts of lilac, 2 parts of cloud fruit, 1 part of frangipani, 3 parts of natto, 2 parts of avocado, and 5 parts of white radish, mix them evenly, beat, and mix the obtained slurry with 10 parts of white sugar, 1 part of white wine, 5 parts of honey, stir for 4 minutes, let it stand for 4 hours, boil at 90°C for 4 hours, take it out, cool it, and you get it;

[0017] The preparation method of the roasted natto powder is as follows: scald the broken natto with hot water to remove stickiness, then soak the natto in red wine for ...

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PUM

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Abstract

The invention discloses potpourri natto bean paste roast beef which comprises the following raw materials by weight: 900 to 1,200 parts of beef tendon, 10 to 12 parts of salt, 10 to 12 parts of white sugar, 10 to 20 parts of soy, 3 to 5 parts of capsicol, 30 to 40 parts of cooking wine, 50 to 60 parts of sweet soybean paste, 10 to 20 parts of bean paste, 3 to 5 parts of roast natto powder, 10 to 20 parts of flower paste, 3 to 5 parts of pepper, 2 to 4 parts of chilli, 10 to 12 parts of ginger, 3 to 4 parts of illicium verum, 3 to 5 parts of chicken essence, and 1 to 2 of fennel.

Description

technical field [0001] The invention relates to the field of sauced beef, in particular to roast beef with floral natto sauce. Background technique [0002] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is especially suitable for growth and development, postoperative, and post-illness people in supplementing blood loss and repairing tissues. Eating beef in cold winter can keep warm Stomach is a good tonic product in this season; beef has the effects of nourishing the middle and nourishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, quenching thirst and saliva, and is suitable for middle-qi, shortness of breath, weak body, weak muscles and bones, and long-term anemia People who are sick and have yellow eyesight eat it. [0003] The sauce beef is brown in color, moderately soft and rotten, fresh and delicious,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/00
Inventor 朱建军
Owner FUYANG FUMENG FOOD CO LTD
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