Beef ham and processing method thereof

A processing method and technology of beef, which is applied in the field of food processing, can solve the problems of lack of beef products, etc., and achieve the effect of simple process, reasonable formula and increased nutritional value

Inactive Publication Date: 2014-04-09
WUHU ZHONGLU IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing market, there is a lack of some beef products with health care properties, so more beef products have been developed, which can fully meet the market demand and give consumers more choices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of beef ham is characterized in that it is made up of the following raw materials by weight:

[0016] Beef 50, soybean powder 50, clove 3, nutmeg 3, ginseng 4, panax notoginseng 2, astragalus 4, thorn five leaves 3, rhodiola 2, ghost needle grass 4, phoenix grass 3, pulsatilla 4, salt 5, Pepper powder 3, nutritional additive 8;

[0017] The nutritional additive is composed of barley oil, loofah juice, sesame oil and water chestnut powder in a weight ratio of 3:5:3:5.

[0018] The processing method of described beef ham is characterized in that comprising the following steps:

[0019] (1) Wash the beef, put it into a meat grinder, and grind it into a meat sauce, then add salt and pepper to the meat sauce, stir and mix, and marinate for 5 hours;

[0020] (2) Add cloves, nutmeg, ginseng, panax notoginseng, astragalus, eleuthero, rhodiola rosea, ghost needle grass, phoenix grass, and pulsatilla to an appropriate amount of water, heat and decoct to obtain a decoctio...

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PUM

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Abstract

The invention discloses a beef ham and a processing method thereof. The beef ham is prepared from the following raw materials in parts by weight: 40-50 parts of beef, 40-50 parts of soybean meal, 2-3 parts of clove, 1-3 parts of myristica fragrans, 3-4 parts of ginseng, 2-3 parts of pseudo-ginseng, 2-4 parts of astragalus membranaceus, 1-3 parts of acanthopanax senticosus harms, 2-3 parts of rhodiola rosea, 2-4 parts of sticktight, 2-3 parts of herba pteridis multifidae, 2-4 parts of roots of Chinese pulsatilla, 3-5 parts of salt, 3-5 parts of pepper powder and 6-8 parts of nutrient additive. The invention provides the beef ham and the processing method thereof. The method disclosed by the invention is simple in technology, reasonable in formula and applicable to industrialized production, the taste and the variety of the sausage are enriched, and the nutrient value of the sausage is increased. Meanwhile, the Chinese herbal medicinal ingredients such as the pseudo-ginseng, the astragalus membranaceus and the acanthopanax are added to the raw materials, so that the beef ham product disclosed by the invention has good healthcare effects of invigorating brain and improving intelligence.

Description

technical field [0001] The invention relates to beef ham and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Beef is a common food on the dining table in our country. It is deeply loved by people because of its warm nature, especially in the colder northern regions. In the existing market, there is a lack of some beef products with health care properties, so more beef products are developed, which can fully meet the market demand and give consumers more choices. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a beef ham and a processing method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of beef ham is characterized in that it is made up of the following raw materials by weight: [0006] Beef 40-50, soybean powder 40-50, cloves 2-3, nutmeg 1-3, ginseng 3-4, panax notoginseng 2-3, astra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/318A23L1/30A23L33/105
CPCA23L13/428A23L13/65A23L33/10A23V2002/00
Inventor 陈金莲
Owner WUHU ZHONGLU IND
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