Wine aroma beef sauce and preparation method thereof

Abstract

The invention relates to a wine aroma beef sauce and a preparation method thereof. The wine aroma beef sauce is characterized in that the wine aroma beef sauce is prepared from the following raw materials by weight: 60-65 parts of beef, 2-3 parts of davallia mariesii moore ex bak, 1-2 parts of lotus leaf, 2-2.5 parts of osmanthus fragrans, 1-1.3 parts of rosa laevigata michx, 0.8-1 part of astragalus complanatus, 1.2-1.3 parts of ailanthus altissima swingle flower, 1.5-1.6 parts of root of hempleaf negundo chastetree, 8-9 parts of brown sugar, 4-5 parts of soybean, 7-8 parts of porphyra, 20-21 parts of carrot, 18-20 parts of hami melon, 20-23 parts of beer, 10-11 parts of amorphophallus konjac powder, 1-2 parts of allium ascalonicum, 2-3 parts of fresh ginger, 6-7 parts of olive oil, 350-360 parts of sweet flour paste, 0.4-0.5 part of lactic acid bacteria, and 4-5 parts of a nutritional additive. According to the present invention, the beef sauce has characteristics of delicate taste, rich wine aroma, simple and easy-performing preparation process, rational and scientific formula, and complete nutrition, and a variety of Chinese herbs are added during the processing process, wherein davallia mariesii moore ex bak, rosa laevigata michx and astragalus complanatus can provide a kidney invigorating effect, lotus leaf and ailanthus altissima swingle flower can provide effects of wind-evil dispelling and dampness removing, and the bone and muscle reinforcing effect can be achieved after often taking the wine aroma beef sauce.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a wine-flavored beef sauce 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 bouillon 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 wine-flavored beef sauce is characterized in that it is made from the following raw materials in parts by weight:...

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.