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Pot-stewed beef tendon with alopecia prevention function and preparation method thereof

A technology of beef tendon and loin, applied in the functions of food ingredients, food ingredients as taste modifiers, food science and other directions, can solve problems such as adverse human health, and achieve a reduced marinating time, strong aroma, and uniform color. Effect

Inactive Publication Date: 2016-02-10
JIESHOU HONGLIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the beef tendon snacks sold on the market will produce nitrite during processing and production. Frequent consumption of this kind of food is not good for human health. At the same time, there is no braised beef tendon specially developed for adult men and women to prevent hair loss. Snack foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A braised beef tendon with the function of preventing hair loss is made of the following raw materials, the parts by weight of each raw material are: beef tendon 100-150, salt 6-7, sugar 3-4, peanut oil 3-4, Chinese prickly ash 3-4 5. Pepper 2-3, garlic 4-6, ginger 5-7, bay leaves 1-2, cinnamon 2-3, star anise 2-3, cinnamon 2-3, amomum 1-3, angelica 2-3, habitat 2-3, Rehmannia glutinosa 2-3, Angelica 2-3, Arborvitae leaves 1-2, Black sesame 3-4, Shouwu 2-3, Eclipta 2-3, Bitter melon 35-50, Lemon 15-20 , apple cider vinegar 5-10.

[0036] A preparation method of the braised beef tendon with the function of preventing hair loss in this preferred embodiment comprises the following steps:

[0037] Step (1), trimming treatment: take fresh beef tendon that has passed the inspection, wash it directly, trim off the surface and internal fat, lymph, blood vessels, congestion and dirt, cut it into blocks, and then rinse it with clean water until no blood is precipitated Drain an...

Embodiment 2

[0050] A braised beef tendon with the function of preventing hair loss is made of the following raw materials, the parts by weight of each raw material are: beef tendon 100-150, salt 6-7, sugar 3-4, peanut oil 3-4, Chinese prickly ash 3-4 5. Pepper 2-3, garlic 4-6, ginger 5-7, bay leaves 1-2, cinnamon 2-3, star anise 2-3, cinnamon 2-3, amomum 1-3, angelica 2-3, habitat 2-3, Rehmannia glutinosa 2-3, Angelica 2-3, Arborvitae leaves 1-2, Black sesame 3-4, Shouwu 2-3, Eclipta 2-3, Bitter melon 35-50, Lemon 15-20 , apple cider vinegar 5-10.

[0051] The preparation method of a kind of braised beef tendon with the function of preventing hair loss in this preferred embodiment is the same as the preparation method in embodiment 1.

Embodiment 3

[0053] A braised beef tendon with the function of preventing hair loss is made from the following raw materials, the parts by weight of which are: beef tendon 135, salt 6, sugar 3, peanut oil 3, Chinese prickly ash 3, pepper 2, garlic 4, ginger 5 , bay leaf 1, cinnamon bark 2, star anise 2, cinnamon 3, amomum 2, angelica 2, raw land 2, rehmannia glutinosa 2, angelica 2, arborvitae leaves 1, black sesame 3, Zhishouwu 2.5, eclipta 2, bitter melon 25. Lemon 17. Apple cider vinegar 7.

[0054] A kind of preparation method of the braised ox tendon with the function of preventing hair loss of this preferred embodiment 3, comprises the following steps:

[0055] Step (1), trimming treatment: take fresh beef tendon that has passed the inspection, wash it directly, trim off the surface and internal fat, lymph, blood vessels, congestion and dirt, cut it into blocks, and then rinse it with clean water until no blood is precipitated Drain and set aside;

[0056] Step (2), preparation of ...

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PUM

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Abstract

The invention discloses a pot-stewed beef tendon with an alopecia prevention function. The pot-stewed beef tendon is prepared from, by weight, 120 parts of beef tendon, 6 parts of table salt, 3 parts of white sugar, 4 parts of peanut oil, 3 parts of Chinese prickly ash, 2 parts of pepper, 5 parts of garlic, 7 parts of ginger, 2 parts of myrcia, 2 parts of cassia bark, 2 parts of star anise, 3 parts of cinnamon, 2 parts of fructus amomi, 2 parts of angelica dahurica, 2 parts of radix bupleuri, 2 parts of rehmannia glutinosa, 3 parts of fluorite, 2 parts of safflower carthamus, 2 parts of carmine rose, 2 parts of radix paeoniae rubra, 2 parts of ligusticum wallichii, 2 parts of angelica sinensis, 1 part of fructus aurantii, 1 part of platycodon grandiflorum, 1 part of the root of bidentate achyranthes, 35 parts of bitter gourd, 15 parts of lemon and 8 parts of apple vinegar. Compared with the prior art, the pot-stewed beef tendon with the alopecia prevention function has the advantages that meat is rich in nutrition, fragrance is strong, flavor is unique, and the meat contains high protein, low fat and high calcium; the pot-stewed beef tendon has the effects of nourishing the liver and kidney and blackening and developing hair. After long-term eating of the pot-stewed beef tendon with the alopecia prevention function, alopecia and premature graying of hair can be effectively prevented.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a braised beef tendon with the function of preventing hair loss and a preparation method thereof. Background technique [0002] Beef tendon is the meat of the beef leg. It has been finely trimmed and cleaned, and the tendon oil has been removed without fat. Its appearance is in the shape of a long cylinder, and the average weight of each piece is 1-2 kg. The flesh is red, fresh and delicate in appearance. Beef tendon refers to the thigh muscle of a cow, excluding the part on the buttocks. Tendon meat is the meat from the knee joint to the upper thigh. Tendon meat is the muscle on the thigh, wrapped in a meat membrane, with built-in tendons, moderate hardness, regular texture, and is most suitable for lo-mei. [0003] Beef tendon is rich in protein, and its amino acid composition is closer to the needs of the human body than beef. It can improve the body's disease resistance. It...

Claims

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Application Information

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IPC IPC(8): A23L13/00A23L13/40A23L13/70A23L33/00
CPCA23V2002/00A23V2200/16A23V2200/318
Inventor 李孝文
Owner JIESHOU HONGLIANG FOOD
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