Appetite stimulating and liver protecting beef sauce and preparation method thereof

Abstract

The present invention discloses a preparation method of an appetite stimulating and liver protecting beef sauce which consists of the following raw materials in parts by weight: 200-220 parts of beef, 10-12 parts of glutinous rice, 15-18 parts of trichiurus lepturus, 9-12 parts of laminaria japonica, 7-8 parts of stachys siebolidii, 9-12 parts of small shrimps, 1-1.2 parts of purple cabbages, 0.9-1 part of diospyros lotus, 0.7-0.8 part of inulae radix, 0.8-0.9 part of scutellaria lateriflora, 0.7-0.9 part of fraxinus chinensis bark, 6-8 parts of myrica rubra leaves,1-2% calcium chloride solution, 0.2-0.4% compound phosphate, 3-4 parts of glucose, 2-3 parts of zinc-rich yeast, 4-5 parts of edible salt, and 3-4 parts of soybean peptide. The beef sauce is delicious, tasty, and nutritious, ad aids digestion.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to beef processing, in particular to a preparation method of appetizing liver-protecting beef sauce and the preparation method thereof. Background technique [0002] With the development of the meat processing industry and the improvement of people's living standards, consumers continue to put forward higher requirements for beef food, so beef food with health care functions emerged as the times require, and some defects of traditional flavor beef processing have also become It is more and more unfavorable for its further development, wherein the most important problem concentrates on the quality color and luster, taste and its nutritional limitations of beef, which is not enough to keep up with people's living needs. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides a method for preparing appetizing liver-protecti...

AI Technical Summary

Problems solved by technology

[0002] With the development of the meat processing industry and the improvement of people's living standards, consumers continue to put forward higher requirements for beef food, so beef food with health care functions emerged as the times require, and some defects of traditional flavor beef processing have also become It is becoming more and more unfavorable for its further development. The main problem is that the quality, color, taste and nutritional limitations of beef are not enough to meet the needs of people's lives.