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
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  • 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, l...

Method used

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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...

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PUM

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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

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Application Information

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IPC IPC(8): A23L27/60
CPCA23V2002/00A23V2200/30
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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