Preparation method of robinia pseudoacacia flower beef paste

A technology of beef paste and acacia flower, which is applied in the field of food processing, can solve the problems of single taste and high biological value of beef paste, and achieve the effects of promoting rhodopsin regeneration, enhancing blood vessel elasticity, and increasing taste

Inactive Publication Date: 2017-09-05
徐俊鸽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, beef is one of the main livestock products in my country. It is rich in protein, iron, calcium, and multivitamins. As a nutritious food, the protein content of beef is as high as 22%, which is much higher than that of eggs and milk. And contain eight kinds of essential amino acids for the human body, its amino acid pattern is close to the composition of the human body, the biological value is high, and it is better than plant protein; beef sauce is deeply loved by people, and the existing beef sauce has a single taste and cannot satisfy people's diverse requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0022] A preparation method of acacia flower beef sauce, comprising the following steps:

[0023] Step 1: filter the rice wine containing rice, and filter the obtained rice for later use; the filtered rice wine is firstly centrifuged, the rotating speed of centrifugal separation is 6000-8000rpm, the centrifugation time is 10-20min to remove large particles of impurities, and then filter membrane for secondary filtration, and collect filtrate I;

[0024] Step 2: take 10-30 parts by weight of the filtrate I in step 1, add 0.5-1 part of lemon juice to obtain a rice wine solution; then take 1-2 parts by weight of grape skins and add it to the rice wine solution to reflux for 0.5- 2h, finally cooled to room temperature for filtration to obtain filtrate II and filter residue, the filtrate II was used for later use, and the obtained filter residue was dried to prepare a powdery material for later use;

[0025] Step 3: Take 30-40 parts by weight of acacia flowers and add 0.5-1 part a...

Embodiment 1

[0037] A preparation method of acacia flower beef sauce, comprising the following steps:

[0038]Step 1: filter the rice wine containing rice, and filter the obtained rice for later use; the filtered rice wine is firstly centrifuged, the rotating speed of centrifugal separation is 6000-8000rpm, the centrifugation time is 10-20min to remove large particles of impurities, and then filter membrane for secondary filtration, and collect filtrate I;

[0039] Step 2: take 25 parts by weight of the filtrate I in step 1, add 0.8 part of lemon juice to obtain a rice wine solution; then take 1.5 parts by weight of red grape skins and add it to the rice wine solution for 0.5-2h reflux, and finally cool to Filtration at room temperature to obtain filtrate II and filter residue, filtrate II for use, put the obtained filter residue and filter residue in a refrigerator at minus 70 ° C for 30-60min, and then put it into a vacuum drying box to dry, and the dried filter residue is sent to a grin...

Embodiment 2

[0045] A preparation method of acacia flower beef sauce, comprising the following steps:

[0046] Step 1: filter the rice wine containing rice, and filter the obtained rice for later use; the filtered rice wine is firstly centrifuged, the rotating speed of centrifugal separation is 6000-8000rpm, the centrifugation time is 10-20min to remove large particles of impurities, and then filter membrane for secondary filtration, and collect filtrate I;

[0047] Step 2: Take 10 parts by weight of the filtrate I in step 1, add 0.5 part of lemon juice to obtain a rice wine solution; then take 1 part by weight of purple grape skins and add it to the rice wine solution for 0.5-2h reflux, and finally cool to Filtering at room temperature to obtain filtrate II and filter residue, the filtrate II is for later use, and the obtained filter residue is dried to make powdery material for later use;

[0048] Step 3: Take 30 parts by weight of acacia flowers, add 0.5 part of rice and 15 parts of pe...

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PUM

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Abstract

The invention provides a method for preparing acacia beef sauce. Put the beef pieces into the marinade containing soy sauce, lemon juice, cooking wine, filtrate II, chicken essence, salt and cumin powder for ultrasonication. After ultrasonication, the ultrasonicated Add the beef cubes into the seasoning oil and stir-fry, then add water, flour, powdered material, pear pulp, apple pulp and bean paste to cook, then add Dutch pea pods to cook, and then add acacia flower, rice The steamed vegetables prepared by filtering the rice wine and the peeled steamed buns are stirred evenly, boiled, cooled, added salt, crushed peanuts, a mixture of sesame seeds and melon seeds, and the filtrate II, stirred evenly, and the preparation process is completed after sterilization; the acacia flower Beef sauce not only has fruit flavor, sophora flower fragrance and chewy feeling, but also has multi-element nutrients, which is delicious and fragrant, rich in raw materials, safe and healthy.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of acacia flower beef sauce. Background technique [0002] With the development of society, people's living conditions are getting better and better, and they pay more and more attention to their own health. Food is the main source of energy that people need to take in every day. Nutritional ingredients are the development direction of the current food industry. At present, beef is one of the main livestock products in my country. It is rich in protein, iron, calcium, and various vitamins. As a nutrient-rich food, the protein content of beef is as high as 22%, which is much higher than that of eggs and milk. It also contains eight essential amino acids for the human body. Its amino acid pattern is close to the composition of the human body, and its biological value is higher than that of vegetable protein. Beef sauce is deeply loved by peo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10A23L33/105
CPCA23L27/60A23L33/10A23L33/105A23V2002/00
Inventor 徐俊鸽
Owner 徐俊鸽
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