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

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...

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.