Asparagus lettuce leaf fermented beef capable of clearing away heat and toxic material

A heat-clearing and detoxifying, lettuce leaf technology, applied in the field of food processing, can solve the problems of beef with many fibrous tissues, single taste and variety, and not easy to digest, so as to achieve the effect of rich juice, rich taste and extended shelf life

Inactive Publication Date: 2017-01-04
FUYANG FUMENG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 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

[0018] A heat-clearing and detoxifying lettuce leaf fermented beef, which is prepared from the following raw materials in parts by weight: 1 lettuce leaf, 1 barley, 1 mung bean, 1 pagoda flower, 1 golden pearl fruit, 1 wax gourd skin, 3 purslane, 3 monkey Head mushroom 3, fermented bean curd powder 0.1, cooking wine 0.2, edible salt 3, fennel grains 0.1, coriander seeds 0.1, green tea powder 0.2, chitosan 15, locust bean gum 0.1, gelatin 1, rapeseed oil 0.1, beta cyclopaste Essence 3, citric acid 0.03, beef 400.

[0019] The heat-clearing and detoxifying lettuce leaf fermented beef,

[0020] (1) Take barley, mung bean, and Sophora japonica by weight, wash them, 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, fermented for 2 days at a temperature of 28°C and a relative humidity of 80%, and after taking it out, placed it for 2...

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PUM

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Abstract

The invention discloses an asparagus lettuce leaf fermented beef capable of clearing away heat and toxic material. The asparagus lettuce leaf fermented beef is prepared from the following raw materials in parts by weight: 1-3 parts of asparagus lettuce leaf, 1-2 parts of coix seed, 1-3 parts of mung bean, 1-3 parts of sophora flower, 1-2 parts of gold bead, 1-2 parts of benincasa peel, 3-4 parts of purslane, 3-4 parts of hericium erinaceus, 0.1-0.2 part of powder, 0.2-0.4 part of wine sauce, 3-5 parts of table salt, 0.1-0.5 part of small fennel granule, 0.1-0.5 part of caraway seed, 0.2-0.5 part of green tea powder, 15-35 parts of chitosan, 0.1-1 part of locust bean gum, 1-2 parts of gelatin, 0.1-0.2 part of rapeseed oil, 3-6 parts of beta-cyclodextrin, 0.03-0.05 part of citric acid and 400-500 parts of beef.

Description

technical field [0001] The invention relates to the technical field of food processing technology, in particular to lettuce leaf fermented beef for clearing heat and detoxifying. Background technique [0002] Fermented food has become an important branch of the food industry. In a broad sense, any food made by the action of microorganisms can be called fermented food. Functional fermented food is mainly produced by high-tech biotechnology (including fermentation method and enzyme method) with certain physiologically active substances to produce food that can regulate the physiological functions of the body. [0003] Fermented food can form some specific nutritional factors due to the participation of microorganisms in the food processing process. For example, glutamine that provides energy for the small intestinal mucosa, short-chain fatty acids that provide energy for the colonic mucosa, as well as linoleic acid and arginine. [0004] Beef is rich in protein and amino aci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L3/3562A23L33/00
CPCA23L3/3562A23V2002/00A23V2200/30
Inventor 朱磊朱建军
Owner FUYANG FUMENG FOOD CO LTD
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