Beef mince chili sauce and processing method thereof

A beef and hot sauce technology, applied in application, food preparation, food science and other directions, can solve problems such as lack of beef products, and achieve the effect of rich nutrition, simple operation and balanced nutrition

Inactive Publication Date: 2014-04-16
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 minced beef chili sauce is characterized in that being made up of the raw material of following weight portion:

[0016] Fresh beef 40, bean paste 30, salt skin wood 3, rare weed grass 1, eucommia 2, turtle shell 3, mulberry octopus 2, apocynum 3, wood butterfly 3, puhuang 1, earthworm 2, walnut kernel 20, Lard 5, Chaotian pepper powder 5, pepper powder 6, soy sauce 3, salt 5, nutritional additives 6;

[0017] The nutritional additive is composed of coix seed oil, apple core powder, rose pollen and water chestnut powder in a weight ratio of 2:3:5:3.

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

[0019] (1) Wash the fresh beef, cut it into small pieces, put it into a meat grinder, and stir it into a meat paste;

[0020] (2) Add salt skin wood, rare weed grass, eucommia ulmoides, turtle shell, mulberry octopus, apocynum, wood butterfly, cattail and earthworm into an appropriate amo...

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PUM

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Abstract

The invention discloses a beef mince chili sauce and a processing method thereof. The beef mince chili sauce is prepared from the following raw materials by weight: 30-40 parts of fresh beef, 30-40 parts of broad-bean sauce, 2-3 parts of rhus chinensis, 1-3 parts of siegesbeckia orientalis, 2-4 parts of eucommia, 2-3 of turtle shells, 1-2 parts of ootheca mantidis, 2-3 parts of apocynum venetum, 1-3 parts of semen oroxyli, 1-2 parts of pollen typhae, 2-3 parts of earthworm, 10-20 parts of walnut kernels, 3-5parts of lard, 5-6 parts of tabasco pepper, 6-8 parts of Chinese prickly ash powder, 3-5 parts of soybean sauce, 4-6 parts of salt and 6-8 parts of a nutritive additive. The beef mince chili sauce and the processing method thereof, which are provided by the invention, have the advantages that the method is simple to operate, the formula is simple and reasonable, and nutrients are balanced; due to the addition of traditional Chinese medicine ingredients having the functions of lowering and preventing hypertension, such as the rhus chinensis, the siegesbeckia orientalis and the eucommia, to the raw materials, the product not only has the characteristics of delicious taste, palatable spiciness and rich nutrients, but also has a good health-care effect.

Description

technical field [0001] The invention relates to a minced beef chili sauce 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 minced beef chili sauce and a processing method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of minced beef chili sauce is characterized in that being made up of the raw material of following weight portion: [0006] Fresh beef 30-40, bean paste 30-40, salt skin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/311A23L1/30A23L33/10A23L33/105
CPCA23L33/10A23L27/60A23L33/105A23V2002/00
Inventor 陈金莲
Owner WUHU ZHONGLU IND
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