Tomato tea-flavored digestion-helping beef seasoned with soy sauce

A technology for sauced beef and tea aroma, applied in the field of food processing, can solve the problems of beef with many fibrous tissues, single flavor variety, and difficult to digest, and achieve the effects of unique flavor, rich taste, and extended shelf life.

Inactive Publication Date: 2016-10-26
ANHUI WANGJIABA ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing beef food has a single taste and variety, and the beef has a lot of fibrous tissue, rough taste, and is not easy to digest

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A sauced beef with tomato and tea aroma, which is prepared from the following raw materials in parts by weight: 400 parts by weight of beef, 70 parts by weight of noodle sauce, 30 parts by weight of soy sauce, 4 parts by ginger, 1 part of Chinese prickly ash, 1 part of hawthorn, 1 part of rye, 1 part of millet, 1 part of corn, Glutinous rice 2, fermented bean curd powder 0.1, crushed black tea powder 0.5, chitosan 5, locust bean gum 0.1, gelatin 1, rapeseed oil 0.1, β-cyclodextrin 3, citric acid 0.03, Mailangcai 1, licorice 2, cardamom 1 , Kimchi water 3, lard 1, tomato skin dregs 3.

[0020] A kind of beef with tomato tea aroma Xiaoshi sauce,

[0021] (1) Take hawthorn, rye, millet, corn, and glutinous rice in parts by weight. After cleaning, add water to soak for 3 hours, filter and break into a slurry, then add purified water 5 times the weight of the above raw materials, heat and boil for 10 minutes, Cool, add fermented bean curd powder, ferment for 2 days at a tem...

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PUM

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Abstract

The invention discloses tomato tea-flavored digestion-helping beef seasoned with soy sauce. The tomato tea-flavored digestion-helping beef seasoned with soy sauce is prepared from the following raw materials in parts by weight: 400 to 600 parts of beef, 70 to 90 parts of fermented flour sauce, 30 to 50 parts of soy sauce, 4 to 5 parts of gingers, 1 to 2 parts of Chinese prickly ash, 1 to 2 parts of fructus crataegi, 1 to 2 parts of rye, 1 to 3 parts of millets, 1 to 3 parts of corns, 2 to 4 parts of polished glutinous rice, 0.1 to 0.2 part of fermented bean curd powder, 0.5 to 0.7 part of crushed black tea powder, 5 to 10 parts of chitosan, 0.1 to 1 part of sophora bean gum, 1 to 2 parts of gelatin, 0.1 to 0.2 part of rapeseed oil, 3 to 6 parts of beta-cyclodextrin, 0.03 to 0.05 part of citric acid, 1 to 3 parts of Mailangcai, 2 to 4 parts of liquorice root, 1 to 3 parts of fructus galangae, 3 to 5 parts of pickle water, 1 to 2 parts of lard oil and 3 to 5 parts of tomato peel residues.

Description

technical field [0001] The invention relates to the technical field of food processing technology, in particular to a tomato-tea-flavored Xiaoshi sauce beef. Background technique [0002] Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body than pork, and can improve the body's disease resistance. It is especially suitable for people who are growing and developing, after surgery, and after illness to supplement blood loss and repair tissues. [0003] Traditional Chinese medicine diet therapy believes that eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the functions of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. It is suitable for people with sagging middle Qi, shortness of breath, weak body, weak...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23B4/10
CPCA23B4/10A23V2002/00A23V2200/32
Inventor 王金玲
Owner ANHUI WANGJIABA ECOLOGICAL AGRI
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