Beef paste with fermented soya bean and swine blood

A technology of beef paste and fermented soybeans, which is applied in the direction of food ingredients as taste improvers, functions of food ingredients, food ingredients containing natural extracts, etc., to achieve the effects of increasing appetite, good taste, and enhancing resistance

Inactive Publication Date: 2017-01-18
桐城市雨润生物科技有限公司
View PDF1 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of people's living standards, the requirements for the taste and nutritional value of sauce are also gradually increasing. The food and accessories on the market can no longer meet people's daily needs. Foods with high nutrition and health care functions are more and more popular in consumption. favored by

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 1

[0033] A pork blood beef sauce with fermented soybeans, comprising the following raw materials in parts by weight:

[0034] 8 parts of tempeh, 18 parts of pig blood, 1 part of rice wine, 1 part of lotus leaf powder, 0.5 parts of salt, 2 parts of sesame oil, 4 parts of green tea, 1 part of lemon juice, 14 parts of beef, 0.1 part of grass fruit, 0.2 part of licorice, 0.2 parts of star anise, 0.1 parts of kaempferia, 8 parts of corn oil, 69 parts of bean paste, 4 parts of pepper, 1 part of sweet noodle sauce, 1 part of thirteen spices, 0.3 parts of Chinese medicine concentrate;

[0035] Wherein, the traditional Chinese medicine concentrated solution is prepared from the following raw materials in parts by weight:

[0036] 3 parts of astragalus, 2 parts of angelica, 1.5 parts of ginseng, 2 parts of longan, 1 part of angelica dahurica, 2 parts of akebia, 3 parts of jujube seed, 3 parts of Ophiopogon japonicus, 3 parts of white lentils, 1 part of poria cocos, 2 parts of acacia bark....

Embodiment 2

[0051] A pork blood beef sauce with fermented soybeans, comprising the following raw materials in parts by weight:

[0052] 12 parts of tempeh, 22 parts of pig blood, 2 parts of rice wine, 2 parts of lotus leaf powder, 1 part of table salt, 4 parts of sesame oil, 6 parts of green tea leaves, 2 parts of lemon juice, 18 parts of beef, 0.2 parts of grass fruit, 0.3 parts of licorice, 0.3 parts of star anise, 0.2 parts of kaempferen, 12 parts of corn oil, 79 parts of bean paste, 6 parts of pepper, 2 parts of sweet noodle sauce, 3 parts of thirteen spices, 1 part of Chinese medicine concentrate;

[0053] Wherein, the traditional Chinese medicine concentrate is prepared from the following raw materials in parts by weight:

[0054] 4 parts of Astragalus, 3 parts of Angelica, 2.5 parts of Ginseng, 3 parts of Longan, 2 parts of Angelica dahurica, 3 parts of Akebia, 4 parts of Jujube Seed, 4 parts of Ophiopogon japonicus, 4 parts of white lentils, 2 parts of Poria, and 3 parts of Albizi...

Embodiment 3

[0069] A pork blood beef sauce with fermented soybeans, comprising the following raw materials in parts by weight:

[0070] 9 parts of tempeh, 19 parts of pig blood, 1.4 parts of rice wine, 1.4 parts of lotus leaf powder, 0.8 parts of salt, 3 parts of sesame oil, 5 parts of green tea leaves, 1.4 parts of lemon juice, 15 parts of beef, 0.14 parts of grass fruit, 0.25 parts of licorice, 0.25 parts of star anise, 0.14 parts of kaempferen, 9 parts of corn oil, 72 parts of bean paste, 5 parts of pepper, 2.6 parts of sweet noodle sauce, 2 parts of thirteen spices, 0.8 parts of Chinese medicine concentrate;

[0071] Wherein, the traditional Chinese medicine concentrated solution is prepared from the following raw materials in parts by weight:

[0072] 3.5 parts of astragalus, 2.5 parts of angelica, 1.8 parts of ginseng, 2.5 parts of longan, 1.5 parts of angelica, 2.5 parts of akebia, 3.5 parts of jujube seed, 3.5 parts of Ophiopogon japonicus, 4.5 parts of white lentils, 1.8 parts of...

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 relates to a beef paste with fermented soya beans and swine blood. The beef paste includes by weight the following materials: fermented soya bean 8-15 parts, swine blood 18-28 parts, rice wine 1-3 parts, lotus leaf powder 1-3 parts, edible salt 0.5-2 parts, sesame oil 2-6 parts, green tea leaf 4-9 parts, lemon juice 1-3 parts, beef 14-24 parts, amomum tsaoko 0.1-0.3 parts, liquiritin 0.2-0.5 parts, star aniseed 0.2-0.5 parts, rhizome kaempferiae 0.1-0.3 parts, corn oil 8-16 parts, broad bean paste 69-89 parts, ground pepper powder 4-10 parts, sweet soybean paste 1-4 parts, thirteen spices 1-5 parts, traditional Chinese medicine liquid concentrate 0-3 parts. Through using fermented soya beans, swine blood, rice wine, lotus leaf powder, beef, broad bean paste, ground pepper powder, sweet soybean powder, thirteen spices, traditional Chinese medicine liquid concentrate and other materials, the prepared beef paste tastes good and has the healthcare effects of strengthening spleen and stomach, enriching blood and invigorating, improving appetite and increasing immunity.

Description

technical field [0001] The invention relates to the field of food processing, in particular to fermented soy sauce, pig's blood and beef sauce and a preparation method thereof. Background technique [0002] Sauce originated in China and has a long history. Most of the sauces are paste condiments processed with beans, wheat flour, fruits, meat or fish and shrimp as the main raw materials. There are many kinds of seasoning sauces in my country and various tastes, which have a good effect on improving the color, smell and taste of food. [0003] With the improvement of people's living standards, the requirements for the taste and nutritional value of sauce are also gradually increasing. The food and accessories on the market can no longer meet people's daily needs. Foods with high nutrition and health care functions are more and more popular in consumption. favored by those. Contents of the invention [0004] The object of the present invention is to: provide a kind of nut...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L13/60A23L13/20A23L11/00A23L33/105A23L33/10A23L11/50
CPCA23V2002/00A23V2200/14A23V2200/32A23V2200/324A23V2200/30A23V2250/21
Inventor 熊平永章加万崔群维高仁清方俊生陈甲超
Owner 桐城市雨润生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap