Unlock instant, AI-driven research and patent intelligence for your innovation.
Hot and spicy beef sauce
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology for spicy sauce and beef, applied in the fields of application, food preparation, food science, etc., can solve the problems of easy deterioration, loss of nutrients, and difficult preservation of beef sauce, and achieve the effect of rich taste
Inactive Publication Date: 2015-08-05
QINGDAO TOPLINK INFORMATION TECH
View PDF0 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
But the beef paste on the existing market has greatly destroyed the nutritional content of beef, causing the loss of nutrition, and the beef paste on the market is not easy to preserve, and it is prone to deterioration.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0010] A kind of beef spicy sauce, it is made from the raw material of following parts by weight:
[0011] 2 parts of wheat Chinese boli powder, 5 parts of white pepper, 6 parts of pepper, 2 parts of horseradish, 5 parts of broad beans, 5 parts of glutinous rice wine, 4 parts of white vinegar, 3 parts of spices, 2 parts of bamboo fungus, 3 parts of Xuanhu, Chuanqiong 2 parts, 3 parts of Codonopsis, 3 parts of tangerine peel, 2 parts of honey, 30 parts of beef, 15 parts of red pepper, 15 parts of soybean oil, and 5 parts of sesame oil.
Embodiment 2
[0013] A kind of beef spicy sauce, it is made from the raw material of following parts by weight:
[0014] 5 parts of wheat Chinese boli powder, 8 parts of white pepper, 9 parts of pepper, 6 parts of horseradish, 7 parts of broad beans, 8 parts of glutinous rice wine, 8 parts of white vinegar, 5 parts of spices, 5 parts of bamboo fungus, 5 parts of Xuanhu, Chuanqiong 4 parts, 6 parts of Codonopsis, 5 parts of tangerine peel, 8 parts of honey, 60 parts of beef, 30 parts of red pepper segments, 20 parts of soybean oil, and 9 parts of sesame oil.
Embodiment 3
[0016] A kind of beef spicy sauce, it is made from the raw material of following parts by weight:
[0017] 3 parts of wheat Chinese boli powder, 6 parts of white pepper, 8 parts of pepper, 4 parts of horseradish, 6 parts of broad beans, 7 parts of glutinous rice wine, 5 parts of white vinegar, 4 parts of spices, 3 parts of bamboo fungus, 4 parts of Xuanhu, Chuanqiong 3 parts, 4 parts of Codonopsis, 4 parts of tangerine peel, 6 parts of honey, 45 parts of beef, 22 parts of red pepper, 17 parts of soybean oil, and 7 parts of sesame oil.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Login to View More
Abstract
The present invention discloses hot and spicy beef sauce which is made from the following raw materials in parts by weight: cake flour (China) 2-5 parts, white pepper 5-8 parts, Sichuan pricklyash peel 6-9 parts, horseradish 2-6 parts, broad beans 5-7 parts, fermented sticky rice wine 5-8 parts, white vinegar 4-8 parts, spices 3-5 parts, Dictyophora indusiata 2-5 parts, corydalis tuber 3-5 parts, ligusticum chuanxiong hort 2-4 parts, codonopsis pilosula 3-6 parts, dried orange peel 3-5 parts, honey 2-8 parts, beef 30-60 parts, red chili sections 15-30 parts, soybean oil 15-20 parts and sesam-seed oil 5-9 parts. Beneficial effects of the hot and spicy beef sauce are that the hot and spicy beef sauce contains rich vitamin C and rich taste, and has effects in tonifying middle-Jiao and Qi and nourishing the spleen and stomach.
Description
technical field [0001] The invention relates to beef spicy sauce, which belongs to the field of food. Background technique [0002] Beef is a kind of food that people often eat. With the improvement of people's living standards, people's requirements for food are getting higher and higher, and the requirements for the method of beef are also getting higher and higher. Beef can improve the body's ability to resist diseases, and at the same time has the effect of nourishing the middle and Qi, and strengthening the muscles and bones. But the beef paste on the existing market has greatly destroyed the nutritional labeling of beef, causing the loss of nutrition, and the beef paste on the market is not easy to preserve, and the phenomenon of deterioration occurs easily. Therefore, people wish to obtain a kind of not only nutritious mouthfeel but also good beef paste. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the problem to be solved by the...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More 
