Beef flavor chilli sauce and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of spicy sauce and beef, which is applied in food preparation, food ingredients as taste improvers, functions of food ingredients, etc., can solve the problems of not being able to meet the growing needs of consumers, single nutrition, etc., and achieve unique flavor and delicious taste , the effect of a reasonable formula
Active Publication Date: 2015-05-06
HEXIAN COUNTY JILONGSHAN CONDIMENT
View PDF5 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
At present, there are many kinds of condiments sold on the market, but most of them only have the function of seasoning and have single nutrition, which can no longer meet the growing needs of consumers.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0020] A beef spicy sauce is characterized in that it is made from the following raw materials in parts by weight (kg):
[0021] Magnolia officinalis flower 4, tangerine peel 4, dandelion 5, loofah 2, Gorgon fruit 3, Yinxiang skin 1.5, bearded ginseng 2.3, red pepper 220, tea leaves 8, star anise 3, ginger 11, garlic 10, vinegar 30, salt 12, Brown sugar 2, red yeast rice 4, corn starch 5, sesame oil 20, white fungus 4, bayberry 4, pickled mustard 11, beef 65, nutritional additives 8;
[0022] The nutritional additive is made of the following raw materials in parts by weight (kg): 1.2 parts by weight of Aconitum japonica leaves, 1.4 parts of jasmine flowers, 0.9 parts of papaya seeds, 1.3 parts of loofah, 7 parts of bitter gourd, 50 parts of bean dregs, and 22 parts of preserved eggs;
[0023] The preparation method is as follows: (1) Peel the bitter gourd, add 3-4 times of water to make a slurry, add the leaves, jasmine, papaya seeds, and loofah to the resulting slurry, de...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses beef flavor chilli sauce and a preparation method, and the beef flavor chilli sauce is characterized by being prepared from the following raw materials by weight: 4-5 parts of official magnolia flower, 3-4 parts of dried tangerine peel, 4-5 parts of dandelion, 1-2 parts of loofah sponge, 3-4 parts of gorgon fruit, 1-1.5 parts of burmann cinnamon bark, 2-2.3 parts of arenaria barbata Franch.var.hirsutissima W.W.Smith, 200-220 parts of chilli, 7-8 parts of tea, 3-4 parts of star anise, 9-11 parts of fresh ginger, 8-10 parts of garlic, 25-30 parts of vinegar, 10-12 parts of salt, 1-2 parts of brown sugar, 4-5 parts of red yeast rice, 4-5 parts of corn starch, salad oil, 3-4 parts of tremella, 3-4 parts of waxberry, 10-11 parts of mustard, 60-65 parts of beef and 8-9 parts of a nutritional additive. The beef flavor chilli sauce is sweet, spicy and tasty, and has the fragrance of the tea, is unique in flavor;at the same time, the formula of the beef flavor chilli sauce is reasonable, the added beef can supplement proteins for human body; at the same time, the beef flavor chilli sauce is delicious; in addition, the beef flavor chilli sauce also contains a variety of herbal ingredients, and can reach the effects of promoting the circulation of qi, loosening the center, warming the kidney, strengthening the spleen, restoring channels and activating collaterals by regular consumption.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a beef spicy sauce and a preparation method thereof. Background technique [0002] People often use condiments in daily life to increase the color, aroma and taste of dishes and promote appetite. At present, there are many types of condiments sold on the market, but most of them only have the function of seasoning and have single nutrition, which cannot meet the growing needs of consumers. Contents of the invention [0003] The purpose of the present invention is to provide a kind of beef spicy sauce and its preparation method, and the present invention has the characteristics of strong fragrance, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A beef spicy sauce is characterized in that it is made from the following raw materials in parts by weight: [0006] Magnolia officinalis 4-5, tangerine peel 3-...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more