Spiced beef with tea taste and preparation method thereof

A technology of braised beef and tea flavor, applied in the directions of food preparation, application, food science, etc., can solve the problems of single nutrient composition, no health care effect, unable to meet the growing needs of consumers, etc., to achieve the overflowing tea aroma and unique flavor Effect

Inactive Publication Date: 2015-01-28
王学兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And stewed beef has good local flavor and is widely loved, but most of its nutritional components are single and do not have health care effects, which can no longer meet the growing needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A tea-flavored stewed beef is characterized in that it is made of the following raw materials in parts by weight (kg):

[0021] Beef 200, Longan 10, Honey 3, Tea Tea 20, Aloe Vera Juice 8, Peanut Oil 2, Konjac Flour 10, Raisin 4, Bean Curd Residue 10, Dictyophora 9, Ganoderma Lucidum 2, Digupi 1, Acanthopanax 1, Cistanche 2, Red bone ginseng 1.5, Pteris seven 1, distiller's grains 12, flour 60, wood fish stone powder 8, lotus leaf amount, spices 15, nutrition and health care liquid 20;

[0022] The spice is made of the following raw materials in parts by weight (kg): 6 star anise, 8 fennel, 4 cinnamon, 7 pepper, 5 osmanthus, 4 mint leaves, and 5 lemongrass;

[0023] The preparation method is: fry all the materials in an oil pan for 1-2 minutes, then remove, drain and crush to get the product;

[0024] The nutrition and health care solution is made of the following raw materials in parts by weight (kg): 8 clams, 3 white vinegar, 5 beer, 9 loach, 28 pumpkins, 25 wint...

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PUM

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Abstract

The invention relates to a spiced beef with a tea taste and a preparation method thereof. The spiced beef with the tea taste is characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of beef, 10-11 parts of longan, 3-4 parts of honey, 20-22 parts of tea leaves, 8-9 parts of aloe juice, 2-3 parts of peanut oil, 10-11 parts of konjak powder, 4-5 parts of raisin, 10-11 parts of soybean curd residue, 9-10 parts of bamboo fungus, 2-3 parts of lucid ganoderma, 1-1.5 parts of cortex lycii radicis, 1-1.3 parts of manyprickle acathopanax root, 2-2.4 parts of cistanche, 1.5-2 parts of longcoronate sage root, 1-1.2 parts of shrubberry rhodiola root, 12-14 parts of vinasse, 60-65 parts of flour, 8-10 parts of muyu stone powder, an appropriate amount of lotus leaves, 15-17 parts of spice, and 20-25 parts of nutritious health-care liquid. In the invention, the beef and the tea leaves are mixed and baked so that the prepared spiced beef has a strong tea taste and unique flavor; in addition, tea polyphenol contained in the tea leaves has an antioxidative function, and with the addition of the multiple Chinese herbal medicines, the efficacies of building body and resisting aging are achieved. The spiced beef is suitable for people in different groups to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a tea-flavored stewed beef and a preparation method thereof. Background technique [0002] The development of the food industry directly affects people's nutrition and health. With the acceleration of modern urbanization, sub-health problems have become increasingly prominent. Long-term use of medicines will not only fail to achieve the desired curative effect, but will further damage health. Therefore, how to achieve health care effect by diet has attracted people's attention day by day. And stewed beef has a good flavor and is widely loved, but most of its nutritional components are single and have no health care effects, which can no longer meet the growing needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a kind of tea-flavored stewed beef and its preparation method. The present invention has the c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/30A23L33/10A23L33/105
CPCA23L13/428A23L13/10A23L33/10A23L33/105A23V2002/00
Inventor 王学兵
Owner 王学兵
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