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Cynanchum otophyllum wind-damp expelling beef and preparing method thereof

A technology for Qingyang ginseng and rheumatism-removing, which is applied in the field of food processing, can solve the problems of single taste of beef and no health care function, and achieve the effect of good taste

Inactive Publication Date: 2015-04-22
ANHUI PROVINCE GUZHEN COUNTY ZHENGHUA SHEEP IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, with the rapid development of the economy, there are more and more types of food. Beef is a food that often appears on the table in people's lives. , how to make beef into a safe, hygienic, convenient to use, many processing methods, and good taste convenience food has become a problem, and the traditional beef has a single taste, and most of them do not have health care functions, which can no longer meet the needs of consumers

Method used

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Embodiment Construction

[0020] A kind of beef with Qingyang ginseng for dispelling rheumatism is characterized in that it is made of the following raw materials in parts by weight:

[0021] Beef 500-550, Green sheep ginseng 2-3, Rosa japonica 1-3, Huoxiang 1.2-1.5, Artemisia persicae 5-6, Millet 2-3, Sorghum 5-6, Black beans 8-9, Grain amaranth 5- 6. 1-2 peas, 12-14 lentils, 4-5 gynostemma, 50-60 lettuce, 10-11 shiitake mushrooms, 10-15 white radishes, 20-24 red dates, 9-10 water chestnuts, 20-23 honey, Nutritional additives 60-65;

[0022] The nutrient is made from the following raw materials in parts by weight:

[0023] Adenophora 4-6, Baked leaves 1.9-2.1, Cornus 1.4-1.6, Fritillaria 1.4-1.6, Pepper 0.9-1.1, Aster 2.4-2.6, Coltsfoot 2-3, Spicy snails 20-23, Broccoli 10-12, Nostoc 12-15, Chestnut 13-14, Fern root powder 9-11, Snow clam 30-35, Silkworm chrysalis 20-23, Corn oil 30-34;

[0024] Preparation:

[0025] (1) Add 15-20 times of water to Adenophora, roasted loquat leaves, cornus, fritil...

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Abstract

Cynanchum otophyllum wind-damp expelling beef is disclosed. The cynanchum otophyllum wind-damp expelling beef is characterized by being prepared from following raw materials by weight: 500-550 parts of beef, 2-3 parts of cynanchum otophyllum, 1-3 parts of cherokee rose fruit, 1.2-1.5 parts of wrinkled giant hyssop, 5-6 parts of flixweed, 2-3 parts of millet, 5-6 parts of sorghum, 8-9 parts of black bean, 5-6 parts of amaranthus hypochondriacus L., 1-2 parts of pea, 12-14 parts of lentil, 4-5 parts of gynostemma pentaphylla, 50-60 parts of herba rorippae, 10-11 parts of lentinula edodes, 10-15 parts of white radish, 20-24 parts of red date, 9-10 parts of water chestnut, 20-23 parts of honey, and 60-65 parts of nutrition additives. The cynanchum otophyllum wind-damp expelling beef has healthcare effects of expelling wind and damp and is good in taste and rich in nutrition.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to health-care beef, in particular to beef with Qingyang ginseng for expelling rheumatism and a preparation method thereof. Background technique [0002] At present, with the rapid development of the economy, there are more and more types of food. Beef is a food that often appears on the table in people's lives. How to make beef into a safe, hygienic, easy to use, many processing methods, good instant food of mouthfeel has become a difficult problem, and traditional beef has a single taste, and does not have health care function, so it can no longer satisfy the needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a kind of rheumatism-dispelling beef with Qingyang ginseng and its preparation method. The invention has the health care effect of dispelling rheumatism, good taste and rich nutrition. [0004] The technical s...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/30A23L33/10A23L33/105
Inventor 陈争上
Owner ANHUI PROVINCE GUZHEN COUNTY ZHENGHUA SHEEP IND