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Jelly-fungi beef sauce

A beef sauce, fungus technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve the problem of lack of high nutritional value, and achieve the effect of nourishing the liver

Inactive Publication Date: 2014-03-26
李春燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Instant noodles are an important non-staple food that replaces the staple food in people's daily life. The sauce has a good taste and can be eaten as a seasoning, but it does not have high nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] A fungus beef sauce, which is composed of the following raw materials in parts by weight (Kg): 300 parts by weight of black bean sauce, 60 parts of beef, 30 parts of fungus, 20 parts of orange powder, 10 parts of ginger powder, 10 parts of onion powder, 60 parts of mushroom juice, 20 parts of coffee, 0.5-1 parts of coix seed oil , black sesame 10, pearl 5, roselle 4, saxifrage 4, stevia leaf 5, forsythia 5, jade butterfly 4, stick grass 5, white tea 5, salt 30, monosodium glutamate 10, food additive 10, appropriate amount of water.

[0013] Food additive, consisting of the following raw materials in parts by weight (Kg): wheat germ powder 8, carrot powder 20, cumin powder 8, beef powder 8, pectin 5, green tea powder 5, celery powder 8, hawthorn kernel powder 5, protein powder 8. Boletus powder8. Star anise powder4.

[0014] A preparation method of fungus beef paste, comprising the following steps:

[0015] (1) Wash the beef and fungus, cut them into granules and flakes...

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PUM

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Abstract

The invention discloses jelly-fungi beef sauce. The jelly-fungi beef sauce comprises following raw materials in parts by weight: 300-320 of fermented soya bean sauce, 60-70 of beef, 30-40 of jelly fungi, 20-30 of tangerine powder, 10-15 of fresh ginger powder, 10-15 of onion powder, 60-80 of lentinus edodes juice, 20-30 of coffee, 0.5-1 of coix seed oil, 10-12 of black sesame, 5-6 of pearl, 4-5 of roselle calyx, 4-5 of saxifrage, 5-6 of stevia rebaudiana leaf, 5-6 of forsythia fruit, 4-5 of semen oroxylin, 5-6 of caryophyllaceous ginseng, 5-6 of white tea, 30-40 of table salt, 10-15 of monosodium glutamate, 10-15 of food additives and a proper amount of water. The jelly-fungi beef sauce contains the jelly fungi, and has a function of moistening the intestines and promoting toxin expelling from human bodies. The semen oroxylin and the stevia rebaudiana leaf are added, and therefore the jelly-fungi beef sauce has certain functions of expelling toxin, slimming, reducing blood fat, nourishing the liver, conserving strength, refreshing and eliminating fatigue, and is beneficial to human health.

Description

technical field [0001] The invention mainly relates to the technical field of instant noodle seasoning sauce and a preparation method thereof, in particular to a fungus beef sauce. Background technique [0002] Instant noodles are an important non-staple food that replaces the staple food in people's daily life. In addition to the good taste of the sauce, it can be eaten as a seasoning, but it does not have a high nutritional value. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a preparation method of fungus beef paste. [0004] The present invention is achieved through the following technical solutions: a fungus beef sauce, which is composed of the following raw materials in parts by weight: fermented soy sauce 300-320, beef 60-70, fungus 30-40, orange powder 20-30, ginger powder 10-15 , onion powder 10-15, mushroom juice 60-80, coffee 20-30, barley oil 0.5-1, black sesame 10-12, pearl 5-6...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/30A23L33/105
CPCA23L33/105A23L27/60A23V2002/00A23V2300/14A23V2250/21A23V2250/214A23V2250/54A23V2200/30A23V2200/3262
Inventor 李春燕
Owner 李春燕
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