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Spicy and hot beef pickled mustard tubers and making method thereof

A technology of beef and spicy, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc. It can solve the problem that the taste has not been substantially improved, the strong fragrance of mustard has not been reflected, and the effect of increasing aroma is not obvious, etc. problems, to achieve good health effects, improve food appetite, and shorten the effect of marinating time

Inactive Publication Date: 2017-02-22
黄秋丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But on the one hand, the shredded pickled mustard is a raw vegetable, which must be heated to make it cooked before eating, which increases the technological process and limits the eating conditions; on the other hand, only minced ginger, minced garlic, blended Oil, chicken monosodium glutamate, pepper powder, starch, the nutrition is relatively simple, the effect of enhancing the flavor is not obvious, and the salty fresh juice is directly mixed with mustard shreds and pork shreds, the taste has not been substantially improved, only the external taste Change, the strong flavor of mustard is not reflected

Method used

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  • Spicy and hot beef pickled mustard tubers and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A spicy beef mustard is made from the following raw materials in parts by weight:

[0049] 50 parts of shepherd's purse head, 10 parts of fungus, 10 parts of beef, 3.0 parts of chili sauce, 5 parts of spices, 0.2 parts of chitosan, 2 parts of red wine, 0.5 parts of modified starch, 20 parts of table salt, and 12 parts of vegetable oil; Made from raw materials in parts by weight: 1.5 parts of Zanthoxylum bungeanum, 0.2 parts of star anise, 0.5 parts of perilla leaves, 0.8 parts of lemongrass, 0.1 parts of yellow gardenia, 0.3 parts of Angelica dahurica, 0.2 parts of nepeta, 0.5 parts of pepper, 2.0 parts of lotus leaves, 1.5 parts of hawthorn leaves, 0.1 parts of Peilan, 0.3 parts of amomum, 1.5 parts of cassia seeds, 0.6 parts of radish seeds, and 1.0 parts of mulberries; among them, the raw materials of shepherd's purse head, fungus and beef are all fresh products, and the raw materials in the spices are all dried Chinese herbal medicines. products.

Embodiment 2

[0051] A spicy beef mustard is made from the following raw materials in parts by weight:

[0052] 70 parts of shepherd's purse head, 20 parts of fungus, 18 parts of beef, 5.0 parts of chili sauce, 11 parts of spices, 0.6 parts of chitosan, 6 parts of red wine, 0.9 parts of modified starch, 30 parts of table salt, and 20 parts of plants; Made from raw materials in parts by weight: 4.1 parts of Chinese prickly ash, 1.4 parts of star anise, 1.9 parts of perilla leaves, 2.0 parts of lemon grass, 0.9 parts of yellow gardenia, 1.3 parts of Angelica dahurica, 1.2 parts of nepeta, 1.5 parts of pepper, 5.0 parts of lotus leaf, 4.5 parts of hawthorn leaves, 0.9 parts of Peilan, 1.3 parts of amomum, 3.5 parts of cassia seeds, 1.8 parts of radish seeds, and 2.0 parts of mulberries; among them, the raw materials of shepherd's purse head, fungus and beef are fresh products, and the raw materials in the spices are dried Chinese herbal medicines. products.

Embodiment 3

[0054] A spicy beef mustard is made from the following raw materials in parts by weight:

[0055] 55 parts of shepherd's purse head, 12 parts of fungus, 12 parts of beef, 3.5 parts of chili sauce, 7 parts of spices, 0.3 parts of chitosan, 3 parts of red wine, 0.6 parts of modified starch, 23 parts of table salt, and 15 parts of vegetable oil; Made from raw materials in parts by weight: 2.0 parts of Zanthoxylum bungeanum, 0.2 parts of star anise, 0.5 parts of perilla leaves, 0.8 parts of lemongrass, 0.1 parts of yellow gardenia, 0.3 parts of Angelica dahurica, 0.2 parts of nepeta, 0.5 parts of pepper, 2.0 parts of lotus leaves, 1.5 parts of hawthorn leaves, 0.1 parts of Peilan, 0.3 parts of amomum, 1.5 parts of cassia seeds, 0.6 parts of radish seeds, and 1.0 parts of mulberries; among them, the raw materials of shepherd's purse head, fungus and beef are all fresh products, and the raw materials in the spices are all dried Chinese herbal medicines. products.

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Abstract

The invention discloses spicy and hot beef pickled mustard tubers and a making method thereof, and belongs to the technical field of salt-pickled vegetable making. The spicy and hot beef pickled mustard tubers comprise the following main raw materials: mustard tubers, auricularia auricula, beef, chilli sauce, spices, chitosan, red wine, modified starch, edible salt and plant oil. According to the making method, the components are weighed according to a ratio, the beef which is pickled with the red wine and the modified starch is delicious and fragrant in taste, the taste of the spicy and hot beef pickled mustard tubers is enriched, and nutrient components are increased; due to addition of rich traditional Chinese herbal medicines and fragrance enhancing substances, the nutrient healthcare values of the spicy and hot beef pickled mustard tubers can be increased, and the spicy and hot beef pickled mustard tubers can be pungent, spicy, fresh and fragrant; as a natural food preservative, the chitosan is remarkable in antibacterial effect, small in use amount, good in taste and free of toxic or side effect; and the spicy and hot beef pickled mustard tubers disclosed by the invention have the characteristic of being complete in color, fragrance and taste, are fragrant, spicy and attractive, are capable of stimulating appetite, are capable of meeting requirements of people on nutrient, tasty, healthy and convenient green food, and are worthy of popularization and application.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of preparation of salted vegetables, in particular to a spicy beef mustard and a preparation method thereof. [0003] 【Background technique】 [0004] Mustard mustard is a processed product of stem mustard. It is crisp and tender in texture, delicious in flavor, rich in nutrition, and has a special flavor. It is mainly produced in Chongqing and Zhejiang, and has now grown to more than 30 cities and counties in Chongqing. Fujian, Jiangsu, Shanghai, Hunan, Guangxi, Taiwan and other provinces, municipalities and autonomous regions also have production. Mustard has a special sour and salty taste, crisp, tender and refreshing, and contains protein, carotene, dietary fiber, minerals and other nutrients. Modern nutrition believes that mustard can strengthen the spleen and appetizers, replenish qi and essence, increase food and help the mind. People often use pickled mustard in daily life to increase the col...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L13/10A23L13/40A23L27/10A23L33/105A23L33/125
CPCA23V2002/00A23V2200/32A23V2250/21
Inventor 黄秋丽
Owner 黄秋丽
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