Carrot dried beef floss

A technology for beef floss and carrots, which is applied in the application, food preparation, food science and other directions, can solve the problems of no auxiliary effect, single nutrition of ready-to-eat meat food, etc., and achieves the effect of increasing health care function and simple production process

Inactive Publication Date: 2014-01-08
HEFEI FULAIDUO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are few types of ready-to-eat meat products on the market, mainly fresh meat. However, with the improvement of people's living standards, a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0011] A carrot and beef floss consisting of the following raw materials by weight: preferably beef 160 Kg, carrot 60 Kg, starch 30 Kg, Atractylodes 5 Kg, Northern Adenophora 5 Kg, grapefruit peel 4 Kg, Woody 4 Kg, Atractylodes 4 Kg, Gallus gallus domesticus 4 Kg, northern fish yellow grass 4 Kg, corn leaf 2 Kg, ginkgo biloba 2 Kg, black bean sauce 30 Kg, beer 30 Kg, table salt 10 Kg, white sugar 10 Kg, soy sauce 20 Kg, and water.

[0012] A preparation method of carrot beef floss, including the following steps:

[0013] (1) After washing the preferred beef, cut it into chunks, add tempeh sauce and an appropriate amount of water, heat and simmer for 1 hour, fry with the red wine for 30 minutes, and make shredded beef for use;

[0014] (2) Wash the carrots, add the beer, and cook for 30 minutes, then dry the carrots and make them into powder for later use;

[0015] (3) Heat extraction of Atractylodes macrocephala, Adenophora glabra, grapefruit peel, Muxiang, Atractylodes lanceolata, Ga...

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PUM

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Abstract

The invention provides a carrot dried beef floss, comprising the following raw materials by weight: 160 to 180 parts of chosen beef, 60 to 80 parts of carrot, 30 to 50 parts of starch, 5 to 6 parts of bighead atractylodes rhizome, 5 to 6 parts of glehnia root, 4 to 5 parts of shaddock peel, 4 to 5 parts of banksia rose, 4 to 5 parts of atractylodes rhizome, 4 to 5 parts of chicken's gizzard membrane, 4 to 5 parts of Merremia sibirica, 2 to 3 parts of corn leaf, 2 to 3 parts of ginkgo leaf, 30 to 40 parts of black bean sauce, 30 to 40 parts of beer, 10 to 40 parts of salt, 10 to 60 parts of white sugar, 20 to 30 parts of soy and a proper amount of water. According to the invention, a preparation process for the carrot dried beef floss is simple and environment-friendly; bighead atractylodes rhizome with a beauty fostering effect, glehnia root with lung-heat clearing and cough relieving effects and the like are added, so the carrot dried beef floss has an additional health care function and is applicable to most people.

Description

Technical field [0001] The invention mainly relates to the technical field of foods and preparation methods thereof, in particular to a carrot beef floss. Background technique [0002] There are few types of ready-to-eat meat on the market, and the basis is mainly fresh meat. However, with the improvement of people's living standards, a single meat product on the market cannot meet people's daily needs, and the ready-to-eat meat on the market The nutrition of the food is also single and does not reflect its auxiliary effect. Summary of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a carrot beef floss. [0004] The present invention is achieved through the following technical solutions: a carrot beef floss, consisting of the following raw materials by weight: preferably beef 160-180, carrot 60-80, starch 30-50, Atractylodes macrocephala 5-6, and North Adenophora 5-6 , Grapefruit peel 4-5, Muxiang 4-5, Atractylode...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/30A23L33/10
CPCA23L13/42A23L13/10A23L33/105
Inventor 陈嗣玖
Owner HEFEI FULAIDUO FOOD
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