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Rose beef for beauty treatment

A technology for beef and roses, applied in chemical preservation of meat/fish, functions of food ingredients, food science, etc., can solve problems such as improper storage and reduced nutritional value, achieve shortened production cycle, long shelf life, and suppress fishy smell Effect

Inactive Publication Date: 2016-12-14
ANHUI WANGJIABA ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to improper storage of cured meat, the adipose tissue can undergo hydrolysis and self-oxidation of unsaturated fatty acids under the action of factors such as air and sunlight, and even rancidity, resulting in a decrease in nutritional value

Method used

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Examples

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Effect test

Embodiment Construction

[0015] A beauty-beautifying rose beef, which is prepared from the following raw materials in parts by weight: garlic head 1, Prunella vulgaris 4, safflower 3 cinnamon powder 0.01, salt 8, white sugar 3, brown sugar 2, monosodium glutamate 0.1, bean paste 1, soybean oil 0.5, wheat germ 4, sorghum 1, black bean 1, red bean 1, red yeast rice flour 0.3, beef 500, citric acid 0.1, pullulan 1, gelatin 0.3.

[0016] The preparation method of the beauty rose beef comprises the following steps:

[0017] (1) Take wheat germ, sorghum, black beans, and red beans in parts by weight, clean them, soak them in water for 8 hours, filter them, break them into pulp, heat them for 10 minutes, cool them, add red yeast rice flour, put them in an altar and seal them for fermentation 2 After taking it out, place it for 2 days at a temperature of 6°C and a relative humidity of 80%, filter it, and obtain a fermentation broth for later use;

[0018] (2) Mix and mince the garlic head, Prunella vulgaris,...

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Abstract

The invention discloses rose beef for beauty treatment. The beef is prepared by the following raw materials in parts by weight: 1-2 parts of garlic bulbs, 4-6 parts of prunella spike, 3-5 parts of safflowers, 0.01-0.05 parts of cinnamon powder, 8-10 parts of salts, 3-6 parts of white sugar, 2-5 parts of brown sugar, 0.1-1 part of monosodium glutamate, 1-3 parts of a thick broad-bean sauce, 0.5-2 parts of soya-bean oil, 4-6 parts of wheat germ, 1-4 parts of sorghum, 1-3 parts of black soya beans, 1-3 parts of red beans, 0.3-0.5 parts of red yeast rice powder, 500-700 parts of beef, 0.1-0.2 parts of citric acid, 1-2 parts of pullulan polysaccharide, and 0.3-0.5 parts of gelatin.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a beauty rose beef. Background technique [0002] Cured meat is cured with salt, also known as pickled meat, salt meat, and bacon. Cured meat is a popular food. Good cured meat has a clean appearance, neat knives, firm muscles, no mucus on the surface, bright red color of the cut surface, and slightly yellow fat. Because it is delicious and can be stored for a long time, it is very popular among consumers. [0003] During the pickling process of meat products, there is a certain amount of protein loss. Due to improper storage of cured meat, the adipose tissue can undergo hydrolysis and self-oxidation of unsaturated fatty acids under the action of factors such as air and sunlight, and even rancidity, resulting in a reduction in nutritional value. . Contents of the invention [0004] The object of the present invention is to provide a kind of cosmetic rose beef in order to make ...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23B4/14
CPCA23B4/14A23V2002/00A23V2200/30A23V2200/318
Inventor 王金玲
Owner ANHUI WANGJIABA ECOLOGICAL AGRI
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