Spicy pickled marinated beef paste and processing method thereof

A processing method and technology for beef sauce, which are applied in the directions of food ingredients as taste improver, function of food ingredients, food preparation, etc. Delicious, mellow, and easy-to-use effects

Inactive Publication Date: 2015-01-07
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 spicy stewed beef sauce is made from the following raw materials (catties):

[0016] Coriander seed powder 1.5, cinnamon powder 0.4, star anise powder 0.6, beef 15, pickled pepper 10, pork bone paste 6, red distiller's grains 10, oily bean 30, dogwood 7, lotus pistil 0.4, Luo Han Guo flower 0.4, wedelia 0.2, broad bean Flower 0.2, knotweed 0.2, hops 0.3, hibiscus flower 0.3, garlic 15, soy sauce powder 1.5, salt 10, palm oil amount, black garlic nutrient solution 10;

[0017] The black garlic nutrient solution is composed of the following raw materials by weight (catties): black garlic 40, sea cucumber peptide 2, jujube leaf tea 10, cocoa powder 4, collagen 5, guarana powder 4, militaris 3, dry mushroom 3. Black wolfberry 3, Jerusalem artichoke 4, rose hip 6, black rice 5, pomegranate wine in moderation;

[0018] The processing method of the black garlic nutrient solution is as follows: a. Remove impurities, wash, freeze and crush to 20 meshes, add 20 times of pomegra...

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PUM

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Abstract

The invention discloses a spicy pickled marinated beef paste and a processing method thereof. The spicy pickled marinated beef paste is prepared from the following raw materials by weight: coriander seed powder, cassia bark powder, star aniseed powder, beef, pickled chillies, pig bone paste, red wine distillers' grains, cyperus esculentus, cornus officinalis, lotus stamen, grosvener siraitia flower, wedelia chinensis, broad bean flower, polygonum cuspidatum, humulus lupulus, shrubalthea flower, mashed garlic, soy sauce powder, salt, a proper amount of palm oil and black garlic nutritional liquid. In the prepared spicy marinated beef paste, traditional Chinese medicinal liquid and distillers' grains are used to pickle the beef so as to increase pure taste and functions, and then the pickled the beef is processed by marinating. The method is simple and practicable; the spicy pickled marinated beef paste is rich in nutrients and has the functions of clearing liver and moistening lung, clearing heat and removing toxicity, tonifying spleen and kidney, alleviates inflammatory symptoms caused by spicy foods, has a delicious and mellow sauce fragrance, can be used as a side dish to be eaten together with rice or bread and mixed with dishes, noodles and steamed buns.

Description

technical field [0001] The invention relates to a spicy and stewed beef sauce 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 spicy bad stewed beef sauce and its...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/311A23L1/314A23L1/30A23L33/10A23L33/105
CPCA23L33/10A23L13/10A23L13/70A23L27/60A23V2002/00A23V2200/30A23V2200/14
Inventor 赵杰
Owner ANHUI SIJIE FOOD
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