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Concentrated nourishing and health-preserving beef soup and processing method

A beef soup and concentrated technology, which is applied in the field of beef processing and beef soup processing, can solve the problems of nutrient loss, shortened shelf life, and deterioration of beef nutritional balance, and achieve high nutritional content, good effect, and long storage time. Effect

Inactive Publication Date: 2017-05-31
刘继顺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to meet the needs of the vast number of consumers, the industrial production of beef soup is also an essential link. However, in industrial production and chain distribution, if it is directly packaged and transported after production, the transportation cost will remain high;
[0003] However, the existing beef soup product repeatedly extracts beef raw materials in the production process, but this method causes a large amount of nutritional labeling to be lost while extracting, and shortens the shelf life of the later stage, especially the nutritional balance of the beef can be caused. Sexual deterioration, affecting edible value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A concentrated nourishing and health-preserving beef soup. The components of the beef soup and their mass parts are: 26 kilograms of beef, 11 kilograms of chicken bones, 12 kilograms of distracting wood, 10 kilograms of pine leaves, 10 kilograms of durian shells, and lantern fruits 11 kg, water chestnut powder 15 kg, water chestnut powder 7 kg, money grass 0.25 kg, mulberry root 0.3 kg, arrowroot powder 0.25 kg, lantern fruit 0.25 kg, salt 13 kg, cooking wine 6 kg, garlic 3 kg, ginger 5 kg, 3 kilograms of yellow bark leaves and 5 kilograms of pomegranate seed powder.

[0020] A processing method of concentrated nourishing and health-preserving beef soup, the preparation method of the nourishing and health-preserving beef soup includes the following steps:

[0021] To prepare thick soup, first blanch the ox tail bone and chicken breast bone and drain, put the blanched ox tail bone and chicken bone into a stew pot and add 4 times the amount of water, bring to a boil on hi...

Embodiment 2

[0025] A concentrated nourishing and health-preserving beef soup. The components of the beef soup and their mass parts are: 22 kilograms of beef, 15 kilograms of ox tail bones, 10 kilograms of chicken bones, 15 kilograms of fenmu, 12 kilograms of pine leaves, durian Shell 8 kg, lantern fruit 12 kg, water chestnut powder 18 kg, water chestnut powder 8 kg, money grass 0.3 kg, mulberry root 0.4 kg, arrowhead mushroom powder 0.2 kg, lantern fruit 0.2 kg, salt 10 kg, cooking wine 5 kg, garlic 2 kg, 4 kg of ginger, 4 kg of yellow bark leaves and 8 kg of pomegranate seed powder.

[0026] A processing method of concentrated nourishing and health-preserving beef soup, the preparation method of the nourishing and health-preserving beef soup includes the following steps:

[0027] To prepare thick soup, first blanch the ox tail bone and chicken breast bone and drain, put the blanched ox tail bone and chicken bone into a stew pot and add 4 times the amount of water, bring to a boil on high...

Embodiment 3

[0031] A concentrated nourishing and health-preserving beef soup. The components of the beef soup and their mass parts are: 30 kilograms of beef, 10 kilograms of ox tail bones, 12 kilograms of chicken bones, 10 kilograms of heartwood, 8 kilograms of pine leaves, and durian Shell 12 kg, lantern fruit 8 kg, water chestnut powder 12 kg, water chestnut powder 5 kg, money grass 0.2 kg, mulberry root 0.2 kg, arrowhead mushroom powder 0.3 kg, lantern fruit 0.3 kg, salt 15 kg, cooking wine 8 kg, garlic 4 kg, 8 kg of ginger, 2 kg of yellow bark leaves and 0.5 kg of pomegranate seed powder.

[0032] A processing method of concentrated nourishing and health-preserving beef soup, the preparation method of the nourishing and health-preserving beef soup includes the following steps:

[0033] To prepare thick soup, first blanch the ox tail bone and chicken breast bone and drain, put the blanched ox tail bone and chicken bone into a stew pot and add 4 times the amount of water, bring to a boi...

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PUM

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Abstract

The invention discloses concentrated nourishing and health-preserving beef soup which comprises the following components in parts by weight: 22-30 parts of beef, 10-15 parts of ox tail bones, 10-12 parts of chicken bones, 10-15 parts of diaphragma juglandis, 8-12 parts of pine needles, 8-12 parts of durian shell, 8-12 parts of cape gooseberry, 12-18 parts of water chestnut flour, 5-8 parts of caltrop starch, 0.2-0.3 part of lysimachia christinae hance, 0.2-0.4 part of mulberry roots, 0.2-0.3 part of arrowhead powder, 0.2-0.3 part of cape gooseberry, 10-15 parts of salt, 5-8 parts of cooking wine, 2-4 parts of garlic, 4-8 parts of ginger, 2-4 parts of randia cochinchinensis leaves and 0.5-8 parts of pomegranate seed powder. The nourishing and health-preserving beef soup is prepared through a preparation method capable of reserving nutrients of raw materials. The prepared beef soup is relatively good in effect, long enough in storage time and high in nutrient.

Description

technical field [0001] The invention belongs to the technical field of beef processing, relates to the technical field of beef soup processing, in particular to a concentrated nourishing and health-preserving beef soup and a processing method thereof. Background technique [0002] Beef has high nutritional value, and beef soup absorbs the essence of beef. In order to meet the needs of the vast number of consumers, the industrial production of beef soup is also an essential link. However, in industrial production and chain distribution, if it is directly packaged and transported after production, the transportation cost will remain high; [0003] However, the existing beef soup product repeatedly extracts beef raw materials in the production process, but this method causes a large amount of nutritional labeling to be lost while extracting, and shortens the shelf life of the later stage, especially the nutritional balance of the beef can be caused. Sexual deterioration, affec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L33/00A23L13/70
CPCA23V2002/00
Inventor 刘继顺
Owner 刘继顺