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Nutritious beef paste for winter and preparation method thereof

A technology of beef paste and beef, applied in food preparation, food science, application, etc., can solve problems such as unfavorable human health and loss of nutrients, and achieve the effects of preventing constipation, regulating immune function, and promoting metabolism

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

Therefore, how to ensure that the food eaten is not only healthy but also rich in various nutrients needed by the human body is the development direction of the present food industry. Nutrients are lost during processing, which is not conducive to human health

Method used

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Experimental program
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Effect test

Embodiment Construction

[0015] specific implementation plan

[0016] The present invention will be described in further detail below in conjunction with the following specific embodiments:

[0017] Made by weighing the following raw materials in parts by weight (kg): 55 beef, 23 perch meat, 30 sugar cane juice, 32 carrots, 22 Brussels sprouts, 12 shallots, 7 garlic, 7 ginger, 22 preserved apricots, 35 bean paste, Vegetable oil 35, blanc 1, lemon balm 2, mulberry 1, stachys 1, food additive 1, water;

[0018] The food additive is made of the following raw materials in parts by weight (kg): 45 glutinous rice flour, 25 almonds, 16 green plums, 12 Sophora japonica flowers, 10 freeze-dried fresh mushroom powder, 5 roasted duck skins, 2 bitter grasses, 5 perilla, and Gonggong Leaf 4, dandelion 5, shiitake mushroom 2, angelica 4, turmeric 3, Huadiao wine 13, appropriate amount of water. Wash and remove the pits from the green plums and beat them into juice, add almonds and grind them into a pulp to get a ...

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Abstract

The invention discloses a nutritious beef paste for winter, which is made from the following raw materials in parts by weight: 50 to 60 parts of beef, 20 to 25 parts of barsch-filet, 25 to 35 parts of sugarcane juice, 30 to 35 parts of carrots, 20 to 25 parts of brussels sprouts, 10 to 25 parts of shallot, 6 to 8 parts of garlic, 6 to 8 parts of ginger, 20 to 25 parts of preserved apricot, 30 to 40 parts of thick broad-bean sauce, 30 to 40 parts of vegetable oil, 1 to 2 parts of cowherb seeds, 1 to 3 parts of balm, 1 to 2 parts of parasitic loranthus, 1 to 2 parts of stachys baicalensis, 1 to 2 parts of a food additive and a proper amount of water. The nutritious beef paste provided by the invention is scientific and has health care properties in process and material selection. The barsch-filet has the effects of nourishing liver and kidney, benefiting spleen and stomach, and preventing phlegm from forming and stopping coughing. The carrots have the functions of protecting eyes, preventing cancer, resisting oxidation, maintaining beauty and keeping young, regulating immune function, preventing constipation, enhancing metabolism and the like. The preserved apricot has the effects of invigorating spleen to promote digestion, helping produce saliva and slake thirst. The stachys baicalensis has the effects of dispelling the wind and detoxifying, and stopping bleeding.

Description

technical field [0001] The invention relates to the technical field of food and its technology, in particular to a winter nourishing beef paste and a preparation method thereof. Background technique [0002] Due to the continuous development of social productivity and the continuous improvement of people's living standards, people began to gradually rise from the issue of food and clothing to the issue of quality of life and food health. Nowadays, food health and safety issues emerge in endlessly, and many people have concerns about the safety of the food industry. As a result, more and more attention has been paid to diet, and food is the main source of energy that people need to consume every day. Therefore, how to ensure that the food eaten is not only healthy but also rich in various nutrients needed by the human body is the development direction of the present food industry. Nutrients are lost during processing, which is not conducive to human health. The beef paste ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/30A23L33/10A23L33/105
CPCA23L13/42A23L13/424A23L13/428A23L13/67A23L27/60A23L33/10A23L33/105A23V2002/00
Inventor 陈金莲
Owner WUHU ZHONGLU IND
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