Rice aroma beef sauce and preparation method thereof

A beef sauce and beef technology, which is applied in the directions of food preparation, food ingredients as odor modifiers, and functions of food ingredients, etc., can solve the problems of single seasoning function, no health care function, etc., and achieve the effect of rich nutrition

Inactive Publication Date: 2014-07-30
HEFEI LONGLE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A rice-flavored beef sauce is characterized in that it is made from the following raw materials in parts by weight (kg):

[0021] Beef 50, Ophiopogon japonicus 2.4, Equisetum 1.2, American ginseng 0.8, Rehmannia glutinosa 1.2, Gerbera 0.9, Commodrome 1.4, Propolis 4, Highland barley powder 7, Shepherd’s purse 3, Flammulina velutipes 5, Garlic sprouts 4.5, Sunflower kernels 25, Glutinous rice 35. Crab meat 10, compound flavor protease 0.2, sweet noodle sauce 370, nutritional additives 5;

[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 the tomato pulp, add the material obtain...

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PUM

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Abstract

The invention relates to a rice aroma beef sauce and a preparation method thereof. The rice aroma beef sauce is characterized in that the rice aroma beef sauce is prepared from the following raw materials by weight: 50-55 parts of beef, 2-2.4 parts of creeping liriope, 1-1.2 parts of equisetum hyemale l, 0.8-1 part of american ginseng, 1-1.2 parts of rehmannia glutinosa(gae-rtn.) libosch, 0.9-1 part of gerbera anandria (linn.)sch.-bip, 1.1-1.4 parts of monochoria vaginalis, 3-4 parts of propolis, 7-8 parts of hulless barley powder, 3-4 parts of capsella bursa-pastoris, 4-5 parts of flammulina velutipes, 4-4.5 parts of garlic sprouts, 22-25 parts of sunflower seed kernel, 30-35 parts of glutinous rice, 10-11 parts of crab meat, 0.1-0.2 part of a composite flavor protease, 350-370 parts of sweet flour paste, and 4-5 parts of a nutritional additive. According to the present invention, the aroma and the sweet taste of the glutinous rice and the delicious taste of the crab meat are fused into the rice aroma beef sauce, such that the rice aroma beef sauce has the unique flavor; the rice aroma beef sauce is rich in nutrition, wherein the hulless barley powder is rich in dietary fibers so as to remove toxins from the body, and the garlic sprouts contain capsaicine so as to provide effects of sterilization and influenza prevention; and the rice aroma beef sauce further contains a variety of Chinese herbal ingredients so as to provide effects of lung moisturizing, heart-fire clearing, eyesight improving, nebula removing, qi reinforcing and yin nourishing after regular taking.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a rice-flavored 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 rice-flavored beef paste and a preparation method thereof, which is characterized by a rich, delicious taste, and nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A rice-flavored beef sauce is characterized in that it is made from the following raw materials in parts by weight: [0006] Beef 50...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/30A23L27/60
CPCA23L27/60A23L33/105A23V2002/00A23V2200/15A23V2200/30
Inventor 吴和建
Owner HEFEI LONGLE FOODS
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