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Beef-contained soybean paste

A technology of soybean paste and beef, which is applied to the functions of food ingredients, food preparation, food science, etc., to achieve the effects of aiding digestion, simple preparation process, and convenient consumption

Inactive Publication Date: 2014-08-06
陈志冲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no green food in the market that uses beef and soybeans as the main raw materials to make seasoning sauce, which has a unique flavor, is delicious, nutritious, delicious and healthy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of beef soybean paste comprises the following components by weight:

[0023] 10 servings of beef;

[0024] 5 parts tangerine peel;

[0025] 20 servings of soybeans;

[0026] 12 servings of sweet noodle sauce;

[0027] 3 parts soy sauce;

[0028] 3 parts table salt;

[0029] The preparation method of above-mentioned raw material is as follows, comprises the following steps:

[0030] a. Cut the beef into 0.5m2, wash, add cooking wine, ginger, scallions, five-spice powder and pepper, marinate, marinate for 1 hour to taste and then steam;

[0031] b. Select high-quality soybeans, wash and soak for 8 hours until the soybeans swell, then steam them in water, and dry them for later use;

[0032] c. Put the salad oil into the container, heat it to 50% heat, pour in the sweet noodle sauce and stir until it bubbles, then turn off the heat and let it cool, then add orange peel, soy sauce, salt, steamed soybeans and beef, and put it in the fermentation Fermentation is...

Embodiment 2

[0034] A kind of beef soybean paste comprises the following components by weight:

[0035] 12 servings of beef;

[0036] 6 pieces of tangerine peel;

[0037] 28 servings of soybeans;

[0038] 14 servings of sweet bean sauce;

[0039] 4 parts soy sauce;

[0040] 4 parts table salt;

[0041] The preparation method of above-mentioned raw material is as follows, comprises the following steps:

[0042] a. Cut the beef into 0.6cm2, wash, add cooking wine, ginger, scallions, five-spice powder and pepper, marinate, marinate for 1.5 hours to taste and then steam;

[0043] b. Select high-quality soybeans, wash and soak for 9 hours until the soybeans swell, then steam them in water, and dry them for later use;

[0044] c. Put the salad oil into the container, heat it to 60% heat, pour in the sweet noodle sauce and stir until it bubbles, then turn off the heat and let it cool, then add orange peel, soy sauce, salt, steamed soybeans and beef, and put it in the fermentation Fermentat...

Embodiment 3

[0046] A kind of beef soybean paste comprises the following components by weight:

[0047] 15 servings of beef;

[0048] 8 pieces of tangerine peel;

[0049] 35 servings of soybeans;

[0050] 15 servings of sweet bean sauce;

[0051] 6 parts soy sauce;

[0052] 5 parts table salt;

[0053] The preparation method of above-mentioned raw material is as follows, comprises the following steps:

[0054] a. Cut the beef into 0.8cm2, wash, add cooking wine, ginger, scallions, five-spice powder and pepper, marinate, marinate for 2 hours and then steam;

[0055] b. Select high-quality soybeans, wash and soak for 10 hours until the soybeans swell, then steam them in water, and dry them for later use;

[0056] c. Put the salad oil into the container, heat it to 70% heat, pour in the sweet noodle sauce and stir until it bubbles, then turn off the heat and let it cool, then add orange peel, soy sauce, salt, steamed soybeans and beef, and put it in the fermentation Fermentation is car...

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PUM

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Abstract

The invention discloses beef-contained soybean paste which comprises the components in parts by weight as follows: 10-15 parts of beef, 5-8 parts of dried orange peel, 20-35 parts of soybeans, 12-15 parts of sweet bean sauce, 3-6 parts of soybean sauce and 3-5 parts of salt. A preparation method of the raw materials comprises the steps as follows: a, beef is cut to 0.5-0.8 cm<2> and cleaned, cooking wine, gingers, green Chinese onions, five spice powder and ground peppers are added, and the mixture is pickled to be tasty and steamed; b, high-quality soybeans are selected, cleaned and soaked for 8-10 h until the soybeans swell, then the soybeans are steamed above water and dried for standby application; and c, salad oil is placed in a container and heated to 50%-70% hot, the sweet bean sauce is poured into the container and stirred until bubbling, then the flame is taken off, the sweet bean sauce is cooled, the dried orange peel, the soybean sauce, the salt and the steamed soybeans and the beef are added, all materials are placed in a fermentation tank for fermentation, the fermentation is finished after 10-15 days, and sterilization and canning are performed finally. The beef-contained soybean paste has the benefits as follows: the beef is added, so that the soybean paste is nutrient-rich, increases the appetite and assists digestion.

Description

technical field [0001] The invention relates to a sauce, in particular to a beef and soybean sauce. Background technique [0002] Beef is one of the Chinese meat products, second only to pork. Beef has high protein content and low fat content, so it is delicious and popular. It enjoys the reputation of "the favorite of meat". Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is especially suitable for people who are growing and developing, post-operative, and post-ill to supplement blood loss and repair tissues. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and nourishing qi, nourishing the spleen and stomach, strengthening muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. [0003] Soybeans are known as the "king of beans", and are called "vegetable meat" and "green dairy cows", with the most nutrit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/30A23L27/60
CPCA23V2002/00A23L33/10A23L11/50A23V2200/32
Inventor 陈志冲
Owner 陈志冲
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