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Canned thick beef soup

A beef and thick soup technology, applied in food science and other directions, can solve problems such as lack of beef products, and achieve the effects of wide source of raw materials, reasonable formula matching and simple operation

Inactive Publication Date: 2016-02-24
刘韶娜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing market, there is a lack of some beef products with health care properties, so more beef products have been developed, which can fully meet the market demand and give consumers more choices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A canned beef soup, the weight ratio of raw ingredients is as follows:

[0016] 50 to 70 portions of beef, 5 to 7 portions of salt, 15 to 25 portions of carrots, 60 to 80 portions of glutinous rice wine, 20 to 40 portions of wheat flour, 15 to 25 portions of olive oil, 5 to 7 portions of white fungus, 4 to 6 portions of apple cider vinegar , Black fungus 5-7 parts, Baizhu 4-6 parts, wax gourd 4-6 parts, ginseng 6-8 parts, sweet corn kernels 15-25 parts, walnut kernels 6-8 parts, yogurt 50~70 parts, Baizhu 5~ 7 servings, 8-10 servings of dried tangerine peel, 500-600 servings of water.

Embodiment 2

[0018] A canned beef soup, according to the number of parts by mass, including the following formula ingredients:

[0019] 50 portions of beef, 5 portions of salt, 15 portions of carrots, 60 portions of glutinous rice wine, 20 portions of wheat flour, 15 portions of olive oil, 5 portions of white fungus, 4 portions of apple cider vinegar, 5 portions of black fungus, 4 portions of Baizhu, 4 portions of winter melon, 6 portions of ginseng Servings, 15 servings of sweet corn kernels, 6 servings of walnut kernels, 50 servings of yogurt, 5 servings of Baizhu, 8 servings of tangerine peel, 500 servings of water.

Embodiment 3

[0021] A canned beef soup, the weight ratio of raw ingredients is as follows:

[0022] 60 portions of beef, 6 portions of salt, 20 portions of carrots, 70 portions of glutinous rice wine, 30 portions of wheat flour, 20 portions of olive oil, 6 portions of white fungus, 5 portions of apple cider vinegar, 6 portions of black fungus, 5 portions of Baizhu, 5 portions of winter melon, 7 portions of ginseng Servings, 20 portions of sweet corn kernels, 7 portions of walnut kernels, 60 portions of yogurt, 6 portions of Atractylodes macrocephala, 9 portions of tangerine peel, 550 portions of water.

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Abstract

The invention discloses canned thick beef soup comprising the raw material components by weight: 50-70 parts of beef, 5-7 parts of table salt, 15-25 parts of carrots, 60-80 parts of glutinous rice wine, 20-40 parts of wheat flour, 15-25 parts of olive oil, 5-7 parts of tremella fuciformis, 4-6 parts of apple vinegar, 5-7 parts of black fungus, 4-6 parts of rhizoma atractylodis macrocephalae, 4-6 parts of wax gourd, 6-8 parts of ginseng, 15-25 parts of sweet corn kernels, 6-8 parts of walnut kernels, 50-70 parts of yogurt, 5-7 parts of rhizoma atractylodis macrocephalae, 8-10 parts of pericarpium citri reticulatae, and 500-600 parts of water. A method has the advantages of simple operation, reasonable formula collocation, and wide source of raw materials; and due to the addition of various traditional Chinese medicine components in the raw materials and the matching of the warm character of beef, the canned thick beef soup has the effects of maintaining beauty and keeping young.

Description

Technical field [0001] The invention belongs to the field of food and relates to a canned beef soup. Background technique [0002] Beef is a common food on the table in our country. It is loved by people because of its warm nature, especially in the colder northern regions. In the current market, there is a lack of beef products with health-care properties. Therefore, more beef products have been developed to fully meet the market demand and give consumers more choices. [0003] In order to make up for the defects of the prior art, the present invention provides a canned beef soup. The method of the present invention is simple in operation, reasonable in formula collocation, and has a wide source of raw materials. A variety of traditional Chinese medicine ingredients are added to match the warming characteristics of beef. Make the product of the present invention have the effect of beautifying and beautifying, the method of the present invention is simple to operate, the formula i...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L33/00
CPCA23V2002/00
Inventor 刘韶娜
Owner 刘韶娜
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