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Auricularia auricula-beef dried bean curd and production method thereof

A technology of beef and fungus, applied in dairy products, cheese substitutes, applications, etc., can solve single problems and achieve the effect of improving nutritional value and unique taste

Inactive Publication Date: 2017-01-04
毕骅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the 5th National Society of Trace Elements and Human Health, it was identified by some famous nutrition experts as a nutritional and health food with good color, aroma and taste, suitable for all ages, and also the best food for tourism, drinking and drinking tea. There are many kinds of dried tea in the market, but most of them are vegetarian and relatively simple, so it is necessary to develop a kind of dried tea with fungus and beef

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A dried fungus beef tea, comprising the following raw materials in parts by weight: 90 parts of soybeans, 90 parts of black beans, 20 parts of bitter gourd juice, 40 parts of longan, 2 parts of almonds, 8 parts of five-spice powder, 10 parts of fungus, 8 parts of walnut powder, beef 5 parts, 10 parts of corn, 2 parts of Angelica dahurica and 10 parts of asparagus;

[0023] A method for making dried fungus beef tea, comprising the following steps:

[0024] (1) Select soybeans and black beans in proportion, soak them in warm water for 12 hours, then rinse them with clean water to obtain watercress;

[0025] (2) Chop the beef, angelica dahurica, asparagus and fungus, bake them in the oven, and keep them for later use;

[0026] (3) After drying the longan and almonds, chop them for later use;

[0027] (4) Mix the remaining raw materials with the mixture of step (2) and step (3), add water, and boil into marinade;

[0028] (5) Grind the watercress, pour them into a hangin...

Embodiment 2

[0032] A dried fungus beef tea, comprising the following raw materials in parts by weight: 80 parts of soybeans, 80 parts of black beans, 10 parts of bitter gourd juice, 20 parts of longan, 1 part of almonds, 5 parts of five-spice powder, 5 parts of fungus, 5 parts of walnut powder, beef 3 parts, 8 parts of corn, 1 part of Angelica dahurica and 5 parts of asparagus;

[0033] A method for making dried fungus beef tea, comprising the following steps:

[0034] (1) Select soybeans and black beans in proportion, soak them in warm water for 9 hours, then rinse them with clean water to obtain watercress;

[0035] (2) Chop the beef, angelica dahurica, asparagus and fungus, bake them in the oven, and keep them for later use;

[0036] (3) After drying the longan and almonds, chop them for later use;

[0037] (4) Mix the remaining raw materials with the mixture of step (2) and step (3), add water, and boil into marinade;

[0038] (5) Grind the watercress, pour them into a hanging pulp...

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PUM

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Abstract

The present invention discloses an auricularia auricula-beef dried bean curd, which comprises the following raw materials by weight: 80-90 parts of soybean, 80-90 parts of black beans, 10-20 parts of a bitter gourd juice, 20-40 parts of longan, 1-2 parts of apricot kernel, 5-8 parts of five-spice powder, 5-10 parts of auricularia auricula, 5-8 parts of walnut powder, 3-5 parts of beef, 8-10 parts of corn, 1-2 parts of angelica dahurica, and 5-10 parts of asparagus setaceus. The auricularia auricula-beef dried bean curd of the present invention has advantages of refreshing and delicious taste, unique taste, and high nutritional value.

Description

technical field [0001] The invention belongs to the technical field of bean products, and in particular relates to dried fungus beef tea and a preparation method thereof. Background technique [0002] Dried tea is refined from high-quality soybeans. It has the characteristics of sauce red color, long-lasting taste, long-lasting aftertaste, toughness, and continuous folding in half. In addition to being rich in plant protein, it also contains 18 kinds of amino acids needed by the human body, and more than a dozen trace elements such as calcium, magnesium, molybdenum, manganese, selenium, strontium, and copper. In the 5th National Society of Trace Elements and Human Health, it was appraised by some famous nutrition experts as a nutritious and healthy food with good color, fragrance and taste, suitable for all ages, and also the best food for traveling, drinking and drinking tea. There are many kinds of dried tea on the market, but most of them are vegetarian and relatively si...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 毕骅
Owner 毕骅
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