Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Chinese eddo qi-tonifying beef paste

A technology of beef paste and taro, which is applied in the food field, can solve problems such as unhealthy, unsuitable for diversification of the public, and single variety, and achieve the effects of no potential carcinogens, strong smoky flavor, and good development prospects

Inactive Publication Date: 2017-01-04
HEFEI JINXIANGWEI IND & TRADE
View PDF2 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Existing sauces have a single taste, a single variety, lack of nutrition, long-term use is not conducive to health, and cannot meet the diverse needs of the public

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A taro beef paste for invigorating qi, which is prepared from the following raw materials in parts by weight: 80 taro, 10 old kimchi water, 1 red yeast rice flour, 3 radish, 2 astragalus, 1 beef tendon, 2 gastrodia elata, and 1 nourishing cabbage , walnut 1, kale 1, garlic 0.1, ginger 0.1, aloe vera 1, dandelion 1, edible salt 3, salad oil 14, bay leaves 0.01, magnolia 0.1, cinnamon 0.01, beef 130.

[0021] Described a kind of taro invigorating qi beef sauce,

[0022] The preparation method comprises the following steps:

[0023] (1) Mix cinnamon twigs, expired tea leaves, fresh citrus leaves, tangerine peel, and brown sugar in a ratio of 9:2:1:1:1. The smoked raw materials obtained are dry-distilled at 300°C, and the smoke obtained is condensed. Collect, stand still, separate layers, take the supernatant, and then use non-polar macroporous resin dynamic adsorption purification to obtain smoked liquid for later use;

[0024] (2) Wash the beef to remove impurities, coo...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses Chinese eddo qi-tonifying beef paste which is prepared from, by weight parts, 80-130 parts of Chinese eddo, 10-35 parts of aged pickle water, 1-3 parts of red kojic rice powder, 3-4 parts of radish, 2-4 parts of astragalus, 1-2 parts of cowhells, 2-4 parts of gastrodia elata, 1-2 parts of sedum.k.F, 1-3 parts of walnut, 1-2 parts of brassica oleracea, 0.1-0.5 part of garlic, 0.1-0.5 part of old ginger, 1-3 parts of aloe, 1-3 parts of dandelion, 3-4 parts of edible salt, 14-16 parts of salad oil, 0.01-0.02 part of bay leaves, 0.1-0.2 part of biond magnolia flower, 0.01-0.03 part of cinnamon and 130-140 parts of beef.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a taro qi-tonifying beef sauce. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material; now there are also condiments such as meat sauce, fish sauce and jam. With the advancement of sauce making technology, the method of making sauce was also used to cook other non-seasoning dishes, and a method of cooking dishes, namely the sauce method, was gradually developed. Hoisin sauce, which can suppress fishy smell and enhance freshness, is a high-quality seasoning for cooking seafood, and can also be used for cooking seasoning of fresh meat, which is extraordinarily fra...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/60
CPCA23V2002/00A23V2200/30
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com