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Nutritive health-care spicy beef slices

A technology of beef slices and spicy, which is applied in the direction of using chemicals to preserve meat/fish, the function of food ingredients, and food ingredients containing natural extracts. It can solve the problems of single taste and low nutritional value, and achieve the promotion of metabolism and color. Vibrant and bright, the taste is rich and delicious

Inactive Publication Date: 2017-12-01
周红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beef is a meat food with high nutritional value. It has the characteristics of high protein and low fat. At the same time, it is also rich in protein, vitamins, carotene and other nutrients, as well as calcium, iron, zinc and other minerals. With the development of science With the improvement of progress and quality of life, consumers have higher and higher requirements for meat products. Beef products with balanced nutrition and unique flavor will become more and more popular. However, the beef products currently on the market not only have a single taste, but also have low nutritional value. ; Therefore, inventing a beef product with rich mouthfeel and rich nutritional value is of great significance to the development of the food field

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0015] In the embodiment of the present invention, a kind of nutritious and health-care spicy beef slices is made of the following raw materials in parts by weight: 460 parts of fresh beef, 8 parts of ginger, 2.4 parts of mustard seeds, 11 parts of dried orange peel, 19 parts of white radish, 0.11 parts of fenugreek extract, 0.08 parts of pomegranate peel polyphenols, 13 parts of rose flower, 16 parts of pickled pepper, 32 parts of purple cabbage juice, 14 parts of perilla seed oil;

[0016] The purple cabbage juice is prepared according to the following steps: put the purple cabbage into a juice extractor to squeeze the juice, take the juice, pass it through a 250-mesh filter cloth, add vinegar 0.02 times the weight of the purple cabbage, mix and stir evenly, and heat to 76°C, cooled naturally at room temperature to obtain purple cabbage juice.

[0017] As a further scheme of the invention: a preparation method of nutritious and health-care spicy beef slices, specifically com...

Embodiment 2

[0023] In the embodiment of the present invention, a kind of nutritious and health-care spicy beef slices is made of the following raw materials in parts by weight: 465 parts of fresh beef, 8.5 parts of ginger, 2.5 parts of mustard seeds, 11.5 parts of dried orange peel, 20 parts of white radish, 0.12 parts of fenugreek extract, 0.085 parts of pomegranate peel polyphenols, 13.5 parts of rose flower, 16.5 parts of pickled pepper, 32.5 parts of purple cabbage juice, 14.5 parts of perilla seed oil;

[0024] The purple cabbage juice is prepared according to the following steps: put the purple cabbage into a juice extractor to squeeze the juice, take the juice, pass it through a 255-mesh filter cloth, add vinegar 0.025 times the weight of the purple cabbage, mix and stir evenly, and heat to 77°C, cooled naturally at room temperature to obtain purple cabbage juice.

[0025] As a further scheme of the invention: a preparation method of nutritious and health-care spicy beef slices is ...

Embodiment 3

[0027] In the embodiment of the present invention, a kind of nutritious and health-care spicy beef slices is made of the following raw materials in parts by weight: 470 parts of fresh beef, 9 parts of ginger, 2.6 parts of mustard seeds, 12 parts of dried orange peel, 21 parts of white radish, 0.13 parts of fenugreek extract, 0.09 parts of pomegranate peel polyphenols, 14 parts of rose flower, 17 parts of pickled pepper, 33 parts of purple cabbage juice, 15 parts of perilla seed oil;

[0028] The purple cabbage juice is prepared according to the following steps: put the purple cabbage into a juice extractor to squeeze the juice, take the juice, pass it through a 260-mesh filter cloth, add vinegar 0.03 times the weight of the purple cabbage, mix and stir evenly, and heat to 78°C, cooled naturally at room temperature to obtain purple cabbage juice.

[0029] As a further scheme of the invention: a preparation method of nutritious and health-care spicy beef slices is the same as in...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to nutritive health-care spicy beef slices. The nutritive health-care spicy beef slices are prepared from the following raw materials in parts by weight: 460-470 parts of fresh beef, 8-9 parts of fresh ginger, 2.4-2.6 parts of mustard seeds, 11-12 parts of dried orange peel, 19-21 parts of white radishes, 0.11-0.13 part of a common fenugreek seed extract, 0.08-0.09 part of pomegranate rind polyphenols, 13-14 parts of Chinese roses, 16-17 parts of pickled peppers, 32-33 parts of purple cabbage juice, and 14-15 parts of fructus perillae oil. The nutritive health-care spicy beef slices are uniform, bright and glossy in color, the fragrance of the Chinese roses and the fragrance of the roast beef are fresh, rich and harmonious, and the nutritive health-care spicy beef slices are moderate in sour and hot degrees, smooth, fine, chewy, free from cracks, and tenacious, and have remarkable treatment effects on patients suffering from low blood sugar, long-term constipation and insomnia and dreaminess.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a nutritious and health-care spicy beef slice. Background technique [0002] Beef is a meat food with high nutritional value. It has the characteristics of high protein and low fat. At the same time, it is also rich in protein, vitamins, carotene and other nutrients, as well as calcium, iron, zinc and other minerals. With the development of science With the improvement of progress and quality of life, consumers have higher and higher requirements for meat products. Beef products with balanced nutrition and unique flavor will become more and more popular. However, the beef products currently on the market not only have a single taste, but also have low nutritional value. Therefore, inventing a kind of beef product with rich mouthfeel and rich nutritional value is of great significance to the development of the food field. Contents of the invention [0003] In view of th...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/10A23L33/105A23B4/20
CPCA23B4/20A23V2002/00A23V2200/31A23V2200/32A23V2200/328A23V2250/21A23V2250/2132
Inventor 周红
Owner 周红
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