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Beef tendon flavor qi-benefitting and deficiency-tonifying corn grit and preparation method thereof

A technology for beef tendon and corn grits, which is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of lack of health care function, monotonous taste of corn flour, and inability to meet consumer demands, etc. Enhance human immunity, delay aging, enhance the effect of cell physiological metabolism

Inactive Publication Date: 2014-12-10
张久兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, with the continuous improvement of people's living standards, more and more people choose high-priced and delicious rice noodles. Corn grits are rich in nutrition and are widely loved by consumers. The taste of corn flour sold on the market is monotonous, and most of them do not have health care functions. , can no longer meet the needs of consumers

Method used

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Experimental program
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Effect test

Embodiment Construction

[0018] A corn grits with beef tendon flavor, benefiting qi and invigorating deficiency is characterized in that it is made of the following raw materials in parts by weight:

[0019] Corn flour 500-550, beef tendon 30-35, water chestnut 10-11, pumpkin flower 6-7, sugarcane juice 20-25, apple juice 15-20, mint powder 3-4, orange peel 4-5, jujube root 2 -3, fried sesame 5-6, cold rice fruit 1-2, brush grass 0.5-0.8, Imperata 1-3, lychee kernel powder 0.8-1, southern isatidis 2-3, arborvitae leaves 0.2-0.5, red Qumi 0.3-0.5, Anemarrhena 0.6-0.7, Mori 0.5-0.6, Star anise 3-5, Zanthoxylum bungeanum 1-2, Cumin 0.8-0.9, Flaxseed oil 8-9, Nutritional additives 60-65;

[0020] The nutrient is made from the following raw materials in parts by weight:

[0021] Egg yolk powder 50-55, milk powder 10-20, peanut powder 15-16, raisin powder 7-8, longan meat 9-10, pumpkin flower 5-6, coconut milk 7-8, Polygonatum 3-4, lotus seed core 2 -3, dark plum 8-9, amomum 1.2-1.5, whitebait 8-9, Tianji...

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PUM

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Abstract

The invention discloses a beef tendon flavor qi-benefitting and deficiency-tonifying corn grit characterized by comprising the following raw materials by weight: 500-550 parts of corn powder, 30-35 parts of beef tendon, 10-11 parts of water chestnut, 6-7 parts of pumpkin flower, 20-25 parts of sugar cane juice, 15-20 parts of apple juice, 3-4 parts of mint powder, 4-5 parts of orange peel, 2-3 parts of wild jujube root, 5-6 parts of fried sesame seed, 1-2 parts of vaccinium fragile Franch, 0.5-0.8 parts of epilobium himalayense hausskn, 1-3 parts of lalang grass rhizome, 0.8-1 parts of litchi seed powder, 2-3 parts of rhizoma et radix baphicacanthis cusiae, 0.2-0.5 parts of cacumen platycladi, 0.3-0.5 parts of red yeast rice, 0.6-0.7 parts of rhizoma anemarrhenae, 0.5-0.6 parts of ramulus mori, 3-5 parts of star anise, 1-2 parts of pepper, 0.8-0.9 parts of cumin, 8-9 parts of linseed oil and 60-65 parts of nutritional additives. The beef tendon can enhance physiological cell metabolism, makes the skin more elastic and ductile, retards skin aging, and is more effective for crease resistance and skin beautifying.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to corn grits, in particular to corn grits with a beef tendon flavor, benefiting qi and tonifying deficiency and a preparation method thereof. Background technique [0002] At present, with the continuous improvement of people's living standards, more and more people choose high-priced and delicious rice noodles. Corn grits are rich in nutrition and are widely loved by consumers. The taste of corn flour sold on the market is monotonous, and most of them do not have health care functions. , can no longer meet the needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a kind of beef tendon-flavored corn grits for nourishing qi and nourishing deficiency and its preparation method. The present invention has the characteristics of nourishing qi and nourishing deficiency, warming the middle and warming the middle, and rich in p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/168A23L1/30
CPCA23L33/10A23L7/198A23L33/105A23L33/17A23V2002/00A23V2250/21A23V2250/2044A23V2250/5422A23V2250/51A23V2200/30A23V2200/318A23V2200/324
Inventor 张久兵
Owner 张久兵
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