Fruit and vegetable beef sauce and preparation method thereof
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A technology for fruit and vegetable beef sauce and beef, applied in food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of no health care function, single seasoning function, etc. The effect of rational science
Inactive Publication Date: 2014-07-30
HEFEI LONGLE FOODS
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Problems solved by technology
At present, there are many kinds of sauces sold on the market, but they only have a single seasoning function and do not have a health care function, which cannot meet the growing needs of consumers.
Method used
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[0020] A kind of fruit and vegetable beef sauce is characterized in that it is made from the raw materials of following parts by weight (kg):
[0022] The nutritional additive is made of the following raw materials in parts by weight (kg): 1.5 jujubes, 0.8 lotus seed cores, 1.3 Atractylodes macrocephala, 0.9 cordyceps sinensis, 12 milk, 4 tomatoes, and 55 potatoes;
[0023] The preparation method is as follows: (1) Boil jujube, lotus seed core, Atractylodes macrocephala, cordyceps sinensis and milk on high fire, filter to remove slag, and collect the filtrate;
[0024] (2) Take tomato pulp, add the material obtained in step (1) to beat, filter and ...
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Abstract
The invention relates to a fruit and vegetable beef sauce and a preparation method thereof. The fruit and vegetable beef sauce is characterized in that the fruit and vegetable beef sauce is prepared from the following raw materials by weight: 80-85 parts of beef, 1.2-1.5 parts of pericarpium citri reticulatae, 1-2 parts of spinacia oleracea l, 0.8-1 part of fructus broussonetiae, 1-1.4 parts of loquat flower, 2-2.3 parts of apple flower, 0.8-1 part of sophora davidii (franch.) skeels, 1-1.2 parts of root of clammy hopseedbush, 4-5 parts of green vegetable, 3-4 parts of spinach, 5-6 parts of carambola, 4-5 parts of sparerib, 2-3 parts of condensed milk, 35-37 parts of chicken skin, 45-50 parts of wheat germ, 9-10 parts of red pepper, 7-8 parts of peanut oil, 400-450 parts of soybean sauce, and 7-8 parts of a nutritional additive. According to the present invention, the fruit and vegetable beef sauce has characteristics of delicate taste, spicy and delicious taste, and reasonable and scientific formula, the vitamin content is increased with the added vegetables, the added carambola and other fruits and vegetables, the wheat germ is rich in proteins, minerals, dietary fibers and the like so as to provide effects of intestine smoothing, constipation relieving, carcinogen discharge accelerating and intestinal cancer prevention, and the fruit and vegetable beef sauce contains a variety of Chinese herbal components so as to provide effects of qi regulating, ingredients, spleen strengthening, liver fire clearing and eyesight improving.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fruit and vegetable beef paste and a preparation method thereof. Background technique [0002] Sauce is a pasty condiment processed from beans, wheat flour, fruits, meat, etc., and is mostly used for cooking dishes. At present, the sauces sold on the market are of a great variety, but they only have a single seasoning function, and do not have a health care function, which can no longer meet the increasing demands of consumers. Contents of the invention [0003] The object of the present invention is to provide a kind of fruit and vegetable beef sauce and its preparation method, and the present invention has the characteristics of fragrant, delicious, nutritious and healthy. [0004] The technical scheme adopted in the present invention is: [0005] A fruit and vegetable beef sauce is characterized in that it is made from the following raw materi...
Claims
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Application Information
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