Wine aroma beef sauce and preparation method thereof

A beef sauce and wine aroma technology, which is applied in the field of food processing, can solve the problems of no health care function, single seasoning function, etc., and achieve the effects of simple and easy preparation technology, delicate taste, and reasonable and scientific formula

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 seasonin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

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

[0021] Beef 60, Rhizoma Drynariae 3, Lotus Leaf 1, Osmanthus 2.5, Golden Sakura Seed 1.3, Astragalus sinensis 0.8, Tsubaki Tree Flower 1.3, Vitex Root 1.5, Brown Sugar 9, Soybean 4, Laver 7, Carrot 21, Cantaloupe 20, Beer 23. Konjac flour 11, shallots 2, ginger 3, olive oil 6, sweet noodle sauce 360, lactic acid bacteria 0.5, nutritional additives 5;

[0022] The nutritional additives are made of the following parts by weight (kg) of raw materials: jujube 1.5, lotus seed core 0.8, atractylodes 1.3, cordyceps 0.9, milk 12, tomato 4, potato 55;

[0023] The preparation method is as follows: (1) Add jujube, lotus seed core, Atractylodes, Cordyceps sinensis to milk, boil on high fire, filter and remove slag, and collect the filtrate;

[0024] (2) Take the tomato pulp, add the material obtained in step (1) to pulp, filter and remove the residue to obtain tomat...

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PUM

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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:...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/311A23L1/30A23L13/10A23L27/60
CPCA23L13/10A23L27/60A23L33/105A23V2002/00A23V2200/30
Inventor 吴和建
Owner HEFEI LONGLE FOODS
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