Nutritive composite beef sauce and processing method thereof

A beef sauce and nutritional additive technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve the problems of single flavor of meat sauce and cannot satisfy consumers, etc., and achieve delicate and delicious meat sauce. The effect of satisfying dietary needs and good health functions

Inactive Publication Date: 2014-12-10
ANHUI SIJIE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Meat sauce is a meat-based condiment. The variety and flavor of meat sauce on the market are relatively single, which cannot meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A kind of nutritious compound beef paste is made from the raw materials with the following weight (jin):

[0016] 15 minced peanuts, 12 pumpkin leaves, 10 water hyacinth leaves, 15 beef, 20 butter, 8 sour papaya powder, 6 beef bone marrow powder, 0.4 sealwort, 0.5 apple blossom, 0.3 weed flower root, 0.3 astragalus, 0.3 lotus root, Hawthorn core 0.3, tempeh 40, jujube wine 15, nutritional additives 10;

[0017] The nutritional additive is composed of the following weight (catties) raw materials: 15 ox blood, 20 passion fruit juice, 10 peach kernel, 15 coix seed, 8 rose petal powder, 10 wattle honey, 40 rice wine, I+G2 , pine pollen 6, arrowroot powder 12, camellia powder 5, lemon vinegar 5, peony seed oil 8;

[0018] The processing method of the nutritional additives is as follows: a. Remove impurities, wash and dry the peach kernels and coix seeds respectively, add peony seeds in oil pan and stir-fry until fragrant, roll and grind them into powder, add rice wine and o...

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PUM

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Abstract

Nutritive composite beef sauce and a processing method thereof are disclosed. The sauce is prepared from following raw materials by weight: 10-15 parts of chopped peanuts, 8-12 parts of pumpkin leaves, 6-10 parts of water hyacinth leaves, 8-15 parts of beef, 10-20 parts of beef tallow, 4-8 parts of pickled pawpaw powder, 3-6 parts of bovine bone marrow powder, 0.2-0.4 part of rhizoma polygonati, 0.3-0.5 part of apple blossom, 0.1-0.3 part of root of wikstroemia canescens (wall) meissn, 0.2-0.3 part of radix astragali, 0.1-0.3 part of lotus leaf base, 0.2-0.3 part of hawthorn seed, 20-40 parts of fermented soybean, 10-15 parts of red date wine, and 6-10 parts of nutrition additives. The sauce is rich and balance in nutrition, mellow and rich in fragrance, fine, smooth and delicious in meat sauce, appetizing and reasonable in compatibility, and has functions of invigorating spleen, tonifying kidney, promoting the secretion of saliva or body fluid, appetizing, clearing heat, removing summer-heat and removing food stagnation. The sauce improves weakness, dyspepsia, and other symptoms, has good healthcare functions, and meets healthy diet needs for the modern people.

Description

technical field [0001] The invention relates to a nutritional compound beef paste and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] With the improvement of living standards, people not only pay attention to the nutritional content of food in terms of diet, but also have higher requirements for the sensory taste of food, so the food seasoning industry has developed accordingly. Traditional seasonings are mainly single varieties such as salt, vinegar, soy sauce, sugar, etc. However, with the development of the industry, seasonings show a clear trend towards product diversification, compound naturalization, and nutritional health. Meat sauce is a condiment based on meat. The variety and flavor of meat sauce on the market are relatively single, which cannot meet the needs of consumers. Contents of the invention [0003] The purpose of the present invention is to provide a kind of nutrient compound beef paste an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/24A23L13/70A23L27/60
CPCA23L33/00A23L13/70A23L27/60A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 赵杰
Owner ANHUI SIJIE FOOD
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