Preparation method of beef sauce capable of clearing heat and relieving fidgetness

A beef sauce, beef technology, applied in food preparation, function of food ingredients, preservation of food ingredients as anti-microbial, etc. Sex and other issues, to achieve the effects of enriching nutrition, improving shelf life, and improving flavor

Inactive Publication Date: 2015-11-04
滁州市百年食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A kind of preparation method of heat-clearing and trouble-free beef sauce is made from the following raw materials in parts by weight (kg):

[0016] Beef 200, glutinous rice 10, Scutellaria barbata 0.6, Qinpi 0.9, cork 0.8, ramie root 0.6, pineapple 9, rice vinegar 3, day lily 10, dried shrimp 5, bayberry leaf 6, 1-2% calcium chloride solution, 0.2-0.4 %Compound phosphate, glucose 3, zinc-rich yeast 2, salt 4, soybean polypeptide 3;

[0017] A kind of preparation method of heat-clearing and trouble-free beef sauce according to claim 1, comprises the following steps:

[0018] (1) decoct the roots of Banzhilian, Qinpi, Cortex Phellodendron, and Ramie with 5 times of water on high heat for 1 hour, press filter to remove residue, and spray dry to obtain Chinese medicine powder;

[0019] (2) Get fresh beef and cut it into pieces and freeze-dry it and grind it, grind the glutinous rice and mix it to get the glutinous rice beef freeze-dried powder, pour the glutinous rice bee...

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PUM

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Abstract

The invention relates to a preparation method of beef sauce capable of clearing heat and relieving fidgetness. The beef sauce disclosed by the invention is delicious in taste and refreshing when being put in mouths. Rice vinegar which is added to the beef sauce has the effects of reducing cholesterol, removing fat, reducing blood pressure, soothing nerves and relieving fidgetness; day-lily buds have the efficacies of stopping bleeding, diminishing inflammation, clearing heat, promoting diuresis and the like, are rich in nutrients of pollen, sugar, protein, vitamin C, calcium, fat, carotene, amino acid and the like, which are necessary for human bodies, so that the nutrition of the beef sauce is greatly enriched. According to the preparation method disclosed by the invention, microorganisms are utilized for fermenting raw material meat, so that the produced beef products not only reserve the basic features of traditional beef but also enable the texture, the color, the mouth feel, the flavor and the guarantee period of the products to be obviously improved; soybean peptides are added to products obtained by extracting waxberry leaves through ethanol, so that the beef sauce has a remarkable antibacterial effect and provides a health-care function brought by the soybean peptides for the human bodies at the same time, and people feel relieved and joyful when eating the beef sauce.

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 heat-clearing and trouble-free beef sauce. 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 the needs of people's lives. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides a preparation method of the heat-clearing and trouble-free beef sauce. [000...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/24A23L1/314A23L1/305A23L1/30A23L13/40A23L13/60A23L27/60
CPCA23V2002/00A23V2200/10A23V2200/30A23V2200/31A23V2250/21A23V2250/55
Inventor 许运龙
Owner 滁州市百年食品股份有限公司
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