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Faint scent braised beef

A technology of beef and fragrance, applied in the field of food processing, can solve the problems of large differences in the taste of roast beef, different ways of roasting beef, recording and explaining of roast beef, etc., to protect the health of the body, avoid adverse effects, and enhance nutrition and health care effect of effect

Inactive Publication Date: 2017-02-01
李科羽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But now there are different methods of roasting beef, and there is no special document to record and explain the method of roasting beef. Therefore, the taste of the roasted beef is very different, which cannot meet the needs of consumers. At present, there is no fragrant roasted beef in the market.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0024] A kind of fragrant roast beef, which is made of the following raw materials in parts by weight: 2100 beef, 42 red yeast rice noodles, 13 scallion segments, 13 ginger, 12 star anise, 11 Chinese prickly ash, 11 cinnamon, 7 tangerine peels, 7 cumin, 7 kaempferae, Fruit 7, Fragrant Leaf 6, Angelica 6, Amomum 6, Thyme 6, Cardamom 5, Magnolia 5, Codonopsis 6, Fragrant Sand 5, Piper 5, Clove 4, Wolfberry 7, Gardenia 14, Jasmine 14, Peach Blossom 10. Cooking wine 16, dark soy sauce 11, rock sugar 13, iodized salt 14, sesame oil 12, lactic acid bacteria 8.

[0025] Described beef is the ox key meat of yellow cattle.

[0026] Described sesame oil is black sesame oil.

[0027] The lactic acid bacteria are composed of the following raw materials in parts by weight: Lactobacillus germanus 12, Lactobacillus acidophilus 7, Lactobacillus bulgaricus 5, after secondary activation, the number of viable bacteria is 10 8 ~10 9 CFU / ml.

[0028] A preparation method of fragrant roast beef...

Embodiment 2

[0041] A kind of fragrant roast beef, which is made of the following raw materials in parts by weight: beef 2200, red yeast rice noodles 43, scallion segments 14, ginger 14, star anise 13, pepper 12, cinnamon 12, tangerine peel 8, fennel 8, kaempferia 8, grass Fruit 8, Fragrant Leaf 7, Angelica 7, Amomum 7, Thyme 7, Cardamom 6, Magnolia 6, Codonopsis 7, Fragrant Sand 6, Piper 6, Clove 5, Wolfberry 8, Gardenia 15, Jasmine 15, Peach Blossom 11. Cooking wine 17, dark soy sauce 12, rock sugar 14, iodized salt 15, sesame oil 13, lactic acid bacteria 9.

[0042] Described beef is the ox key meat of yellow cattle.

[0043] Described sesame oil is black sesame oil.

[0044] The lactic acid bacteria are composed of the following raw materials in parts by weight: Lactobacillus germanus 13, Lactobacillus acidophilus 8, Lactobacillus bulgaricus 6, after secondary activation, the number of viable bacteria is 10 8 ~10 9 CFU / ml.

[0045] Preparation and eating methods are the same as in ...

Embodiment 3

[0047]A kind of fragrant roast beef, which is made of the following raw materials in parts by weight: beef 2300, red yeast rice noodles 44, scallion segments 15, ginger 15, star anise 14, pepper 13, cinnamon 13, tangerine peel 9, cumin 9, kaempferia 9, grass Fruit 9, Fragrant Leaf 8, Angelica 8, Amomum 8, Thyme 8, Cardamom 7, Magnolia 7, Codonopsis 8, Fragrant Sand 7, Piper 7, Clove 6, Wolfberry 9, Gardenia 16, Jasmine 16, Peach Blossom 12. Cooking wine 18, dark soy sauce 13, rock sugar 15, iodized salt 16, sesame oil 14, lactic acid bacteria 10.

[0048] Described beef is the ox key meat of yellow cattle.

[0049] Described sesame oil is black sesame oil.

[0050] The lactic acid bacteria are composed of the following raw materials in parts by weight: Lactobacillus germanus 14, Lactobacillus acidophilus 9, Lactobacillus bulgaricus 7, after secondary activation, the number of viable bacteria is 10 8 ~10 9 CFU / ml.

[0051] Preparation and eating methods are the same as in E...

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Abstract

The invention mainly relates to the technical field of food processing and discloses faint scent braised beef. The faint scent braised beef is prepared from the following raw materials: beef, red kojic rice powder, chopped green onion, fresh ginger, anise, Chinese prickly ash, bark of cinnamon, tangerine peel, fennel, rhizoma kaempferiae, fructus tsaoko, bay leaf, radix angelicae dahuricae, fructus amomi, folium et folinm murrayae, semen alpiniae katsumadai, flos magnoliae, radix codonopsis, xiangsha, long pepper, flos caryophylli, fructus lycii, fructus gardeniae, jasmine flower, peach flower, cooking wine, dark soy sauce, rock candy, iodized salt, sesame seed oil and lactic acid bacteria; the faint scent braised beef is bright red and attractive, is crispy and tender and has rich faint scent; a plurality of Chinese herbal medicines are added and have the effects of resisting bacteria and killing worms and the shelf life is prolonged; the red kojic rice powder is added so that the red color of the beef is improved, and the red kojic rice powder is safe and healthy and has the effect of protecting cardiovascular and cerebrovascular; the fructus lycii, the fructus gardeniae, the jasmine flowers and the peach flowers are fermented through the lactic acid bacteria so that the faint scent is increased, and nutrients and health-care effect are enhanced; bacteria resistance and inflammation diminishing are realized, the immunity of human bodies is enhanced and the cardiovascular and cerebrovascular are protected; the faint scent and tenderness of the beef are increased, and adverse effects on the cardiovascular and cerebrovascular, caused by braised beef, are avoided; the sales volume is improved by 10.2 percent and the economic income is improved by 14.1 percent.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a fragrant roast beef. Background technique [0002] Beef is a food that people all over the world love to eat. It is one of the meat products consumed by Chinese people, second only to pork. Beef has high protein content and low fat content, so it is delicious and popular. reputation. Beef is rich in protein, amino acids, vitamins and mineral elements, which can improve the body's disease resistance, promote growth and development, increase muscle, promote recovery, supplement iron and blood, and delay aging. [0003] But now there are different methods of roasting beef, and there is no special document to record and explain the method of roasting beef. Therefore, the taste of roast beef is very different, which cannot meet the needs of consumers. Currently, there is no fragrant roast beef in the market. Contents of the invention [0004] In order to make up f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L33/10
Inventor 李科羽
Owner 李科羽
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