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Green tea sauced beef

A technology of sauced beef and green tea, applied in application, food preparation, food science, etc., can solve the problems of heavy taste of pickles, lack of health care function, and only focus on taste, etc., to achieve simple production process, beneficial to human health, and rich nutrition Effect

Inactive Publication Date: 2014-01-22
安徽省皖东天都调味食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pickles are a traditional side dish in our country. Most of these pickles have the characteristics of heavy taste and do not have any health care functions. However, as people's requirements for living water products are getting higher and higher, pickles must make corresponding breakthroughs, and they cannot be blindly Only pay attention to the taste, but more attention should be paid to its health effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] A kind of beef with green tea sauce, which is composed of the following raw materials in parts by weight (Kg): 400 beef, 115 garlic moss, 85 pumpkin, 8 lotus leaves, 6 perilla seeds, 8 raspberries, 6 radish seeds, 8 light bamboo leaves, and 5 Hovenia dulcis seeds , Polygonum multiflorum 6, Penzicao 5, Goosegrass 5, Green tea leaves 18, Rice wine 90, Coix seed oil 80, Tomato sauce 205, Bean sauce 135-140, Water amount.

[0012] A preparation method of green tea beef paste, comprising the following steps:

[0013] (1) Wash the beef, cut it into pieces, put it in the pot together with the washed and chopped garlic moss, add an appropriate amount of water, heat and simmer for 60 minutes;

[0014] (2) Wash the pumpkin, peel and remove the seeds, cut into pieces, put in the pot, pour rice wine, cook for 30 minutes, remove the pumpkin and set aside;

[0015] (3) Extract lotus leaf, perilla seed, raspberry, radish seed, light bamboo leaf, Hovenia dulcis, Polygonum multiflorum,...

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PUM

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Abstract

The invention discloses green tea sauced beef, comprising the following raw materials in parts by weight: 400-430 parts of beef, 115-125 parts of garlic sprout, 85-95 parts of pumpkin, 8-10 parts of lotus leaf, 6-7 parts of perila seeds, 8-10 parts of raspberry, 6-7 parts of semen raphani, 8-9 parts of lophatherum gracile, 5-6 parts of hovenia dulcis thunb, 6-7 parts of polygonum multiflorum, 5-6 parts of crinite pogonatherum herb, 5-6 parts of eleusine indica, 18-26 parts of green tea leaves, 90-100 parts of rice wine, 80-90 parts of barley oil, 205-215 parts of tomato sauce, 135-140 parts of black bean sauce, and appropriate amount of water. The green tea sauced beef disclosed by the invention is simple in fabrication technology, and abundant in nutrition; the green tea extract is added, so that the green tea sauced beef has a light tea flavor, and contains tea polyphenol, so that free radical in a human body can be clear, and the green tea sauced beef is beneficial to human health. The extracts such as the lotus leaf and the perila seeds are added, so that the green tea sauced beef is beneficial to the human health.

Description

technical field [0001] The invention mainly relates to the technical field of pickles and a preparation method thereof, in particular to a green tea sauce beef. Background technique [0002] Pickles are a traditional side dish in our country. Most of these pickles have the characteristics of heavy taste and do not have any health care functions. However, as people's requirements for living water products are getting higher and higher, pickles must make corresponding breakthroughs, and they cannot be blindly Only pay attention to the taste, but more attention should be paid to its health care effect. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a method for preparing beef with green tea sauce. [0004] The present invention is achieved through the following technical solutions: a green tea sauce beef, which is composed of the following raw materials in parts by weight: beef 400-430, garlic m...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/30A23L33/105
CPCA23L13/428A23L13/10A23L33/10A23V2002/00
Inventor 刘洋
Owner 安徽省皖东天都调味食品有限责任公司
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