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Mulberry leaf bacteriostatic anti-inflammatory type beef and preparing method thereof

A technology of beef and mulberry leaves, which is applied in the field of food processing, can solve the problems of single taste of beef and lack of health care functions, 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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Examples

Experimental program
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Effect test

Embodiment Construction

[0020] A mulberry leaf antibacterial and anti-inflammatory beef is characterized in that it is made of the following raw materials in parts by weight:

[0021] Beef 500-550, licorice 1-2, Huoxiang 1-2, Citrus aurantium 1-2, Mulberry leaf 2-3, Herb 1-2, Pumpkin vine 2-3, Tremella 5-8, Dried jujube 10- 12. Soybean skin 13-14, black peanut 11-13, cucumber seed 6-7, millet 2-5, buckwheat 3-5, almond 14-15, pistachio 11-12, chrysanthemum 3-4, jasmine 1 -2. Nutritional additives 65-70;

[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, fritillaria, pepper order, aster, a...

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PUM

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Abstract

Mulberry leaf bacteriostatic anti-inflammatory type beef is disclosed. The mulberry leaf bacteriostatic anti-inflammatory type beef is characterized by being prepared from following raw materials by weight: 500-550 parts of beef, 1-2 parts of licorice, 1-2 parts of wrinkled giant hyssop, 1-2 parts of bitter orange, 2-3 parts of mulberry leaf, 1-2 parts of potentilla discolor, 2-3 parts of cushaw stem, 5-8 parts of tremella, 10-12 parts of dried jujube, 13-14 parts of soybean hull, 11-13 parts of black peanuts, 6-7 parts of cucumber seed and 2-5 parts of broom corn millet. The mulberry leaf bacteriostatic anti-inflammatory type beef has bacteriostatic and anti-inflammatory healthcare effects, 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 mulberry leaf antibacterial and anti-inflammatory beef 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 mulberry leaf antibacterial and anti-inflammatory beef and its preparation method. The present invention has the health care effect of antibacterial and anti-inflammatory, good taste and rich nutrition. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/311A23L13/70A23L13/10
CPCA23L13/40A23L13/70A23L33/10A23V2002/00
Inventor 陈争上
Owner ANHUI PROVINCE GUZHEN COUNTY ZHENGHUA SHEEP IND
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