Stomach-strengthening digestion-helping beef soup base and processing method thereof

A beef soup stock, a technology for strengthening the stomach and digesting food, which is applied in the field of food processing, can solve the problems of single flavor of meat sauce and cannot satisfy consumers, etc., and achieves the effects of delicate and sweet taste, unique flavor, and promotion of digestion and absorption.

Active 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

[0016] A beef soup for invigorating stomach and eliminating food is made from raw materials with the following weight (jin):

[0017] Kelp powder 10, fennel young leaves 6, rice germ powder 15, arrowhead mushroom 10, lingxiaohua 0.3, silkworm 0.3, Trichosanthes root 0.2, Buddha belly flower 0.3, rose apple shell 0.3, stevia powder 2, sour plum sauce 15, beef 15. Yam 12, purple corn 15, honey 10, rice vinegar, camellia oil 80, salt 40, nutritional additives 12;

[0018] 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+G3 , pine pollen 5, arrowroot powder 12, camellia powder 6, lemon vinegar 5, peony seed oil 8;

[0019] 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, r...

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PUM

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Abstract

A stomach-strengthening digestion-helping beef soup base and a processing method thereof are disclosed. The soup base is prepared from following raw materials by weight: 5-10 parts of sea-tangle micro powder, 4-6 parts of fennel tender leaf, 10-15 parts of rice germ powder, 8-10 parts of arrowhead, 0.2-0.3 part of flower of Chinese trumpetcreeper, 0.2-0.3 part of batryticated silkworm, 0.1-0.2 part of radix trichosanthes, 0.2-0.3 part of chien briggsia herb, 0.1-0.3 part of roseapple pericarp, 1-2 parts of stevia rebaudiana powder, 10-15 parts of sour plum sauce, 10-15 parts of beef, 8-12 parts of Chinese yam, 10-15 parts of purple corn, 8-10 parts of honey, a proper amount of rice vinegar, 60-80 parts of camellia oil, 25-40 parts of table salt and 8-12 parts of nutrition additives. The soup base is characterized by rich sauce fragrance, fine, smooth and sweet taste, unique flavor, raw materials derived from natural compounds, capability of being healthy and safe, and rich nutritions. A plurality of beneficial functional components are added and are synergistic. The soup base has functions of strengthening stomach, helping digestion and promoting digestion and absorption for human bodies.

Description

technical field [0001] The invention relates to a beef soup stock for invigorating stomach and eliminating food 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 b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/30A23L33/10
CPCA23L13/10A23L23/10A23L33/10A23L33/105A23V2002/00A23V2200/32A23V2250/204A23V2250/21
Inventor 赵杰
Owner ANHUI SIJIE FOOD
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