Garlic-fragrant beef-containing chilli sauce

A beef chili sauce and garlic fragrant technology is applied in the field of instant noodle sauce and its preparation, which can solve the problems of lack of high nutritional value, and achieve the effects of being beneficial to human health, improving taste, and simple and environmentally friendly production process.

Inactive Publication Date: 2014-04-02
ANHUI MEDIF FOOD
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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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] A garlic-flavored beef chili sauce, which consists of the following raw materials in parts by weight (Kg): beef 55, almonds 10, garlic paste 40, red pepper 30, soybean paste 300, licorice 5, lizard burdock 5, Magnolia officinalis 4, apricot flower 4, Mulberry leaves 5, astragalus 4, Daidaihua 5, plantain 5, bamboo leaf orchid 4, cinnamon bark 4, cola 60, apple cider vinegar 20, pumpkin powder 8, protein powder 8, barley oil 0.2, appropriate amount of salt, and appropriate amount of water.

[0011] A preparation method of garlic beef chili sauce, comprising the following steps:

[0012] (1) Wash the beef, cut it into pieces, put it in the pot with the almonds, add cola and apple cider vinegar, heat and simmer for 50 minutes, remove the beef and almonds and set aside;

[0013] (2) Extract licorice, rhizome, magnolia flower, apricot flower, mulberry leaf, astragalus, Daidaihua, plantain, bamboo leaf orchid, and cinnamon with 6 times the amount of water, and concentrate the...

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PUM

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Abstract

The invention discloses garlic-fragrant beef-containing chilli sauce. The garlic-fragrant beef-containing chilli sauce is prepared from 55-60 parts by weight of beef, 10-15 parts by weight of apricot kernel, 40-50 parts by weight of mashed garlic, 30-40 parts by weight of hot red pepper, 300-320 parts by weight of soybean paste, 5-6 parts by weight of licorice root, 5-6 parts by weight of rhizoma ligustici wallichii, 4-5 parts by weight of flower of official magnolia, 4-5 parts by weight of apricot flower, 5-6 parts by weight of mulberry leaf, 4-5 parts by weight of radix astragali, 4-5 parts by weight of seville orange flower, 5-6 parts by weight of plantain herb, 4-5 parts by weight of arundina graminifolia, 4-5 parts by weight of cassia bark, 60-70 parts by weight of cola, 20-30 parts by weight of apple vinegar, 8-10 parts by weight of pumpkin powder, 8-10 parts by weight of protein powder, 0.2-0.4 parts by weight of coix seed oil, a proper amount of table salt and a proper amount of water. The preparation method of the garlic-fragrant beef-containing chilli sauce is simple and environmentally friendly. Through use of cola and apple vinegar, a sauce taste is changed. Through use of extracts of licorice root, rhizoma ligustici wallichii, flower of official magnolia, apricot flower and mulberry leaf, effects of clearing heat and decreasing internal heat, dispelling cold, heat and pathogenic qi and treating woman arthralgia due to cold and heat-toxicity are obtained. The garlic-fragrant beef-containing chilli sauce is beneficial for human health.

Description

technical field [0001] The invention mainly relates to the technical field of instant noodle sauce and a preparation method thereof, in particular to a chili sauce with garlic and beef. Background technique [0002] Instant noodles are an important non-staple food that replaces the staple food in people's daily life. The ingredients have a good taste and can be eaten as a seasoning, but they do not have 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 garlic beef chili sauce. [0004] The present invention is achieved through the following technical solutions: a garlic beef chili sauce, which is composed of the following raw materials in parts by weight: beef 55-60, almonds 10-15, garlic paste 40-50, red pepper 30-40, soybean paste 300-320 , 5-6 licorice, 5-6 burdock, 4-5 magnolia flower, 4-5 apricot flower, 5-6 mulberry leaf, 4-5 astragalus, 4-5...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/311A23L1/30A23L33/105
CPCA23L13/10A23L27/60A23L33/105A23V2002/00A23V2200/30
Inventor 夏元振姚影辉
Owner ANHUI MEDIF FOOD
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