Dried-ballonflower beef sauce and a preparation method thereof

A technique of beef sauce and dried moss, which is applied in the direction of food science to achieve the effect of helping food accumulation and abdominal distension

Inactive Publication Date: 2018-01-30
ANHUI WEIXIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no green food in the market that uses tempeh, beef, and dried moss as the main raw materials to make seasoning sauce, which has a unique flavor, is delicious, nutritious, delicious and healthy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Dried moss beef paste is made from the following raw materials in parts by weight: 25 pieces of beef, 50 dried moss, 15 fresh red pepper, 20 soybeans, 15 garlic, 4 ginger, 5 ground bamboo shoots, 2 red yeast rice, and wood ginger 3. Suanzaoren 3, chopped green onion 2, Caoguo 3, loquat 1, magnolia officinalis 1, kaempferia 2, star anise 1, bay leaf 1, mint 2, salt 7, monosodium glutamate 5, noodle sauce 12, dark soy sauce 8, Cooking wine 12, sugar 3, salad oil 20, purified water 200.

[0024] The salad oil is preferably soybean salad oil; the cooking wine is brewed by adding rice wine, pepper, aniseed, cinnamon, clove, amomum, ginger and other spices; the noodle sauce is sweet noodle sauce, which is made of flour. A sauce-like condiment made from koji making and heat preservation fermentation.

[0025] The grain size of the beef grains was 13 mm.

[0026] The preparation method of described moss-dried beef sauce, comprises the following steps:

[0027] (1) Stir-fry t...

Embodiment 2

[0034] A dried moss beef paste is made from the following raw materials in parts by weight: 23 beef cubes, 45 dried mosses, 13 fresh red peppers, 21 soybeans, 13 garlic, 4 gingers, 5 ground bamboo shoots, 4 red yeast rice, and wood ginger seeds 2. Suanzaoren 2, chopped green onion 1, Caoguo 2, loquat 2, magnolia officinalis 1, kaempferia 3, star anise 2, fragrant leaves 1, mint 1, salt 3, monosodium glutamate 1, noodle sauce 12, dark soy sauce 8, Cooking wine 14, sugar 4, salad oil 20, purified water 150.

[0035] The salad oil is preferably soybean salad oil; the cooking wine is brewed by adding rice wine, pepper, aniseed, cinnamon, clove, amomum, ginger and other spices; the noodle sauce is sweet noodle sauce, which is made of flour. A sauce-like condiment made from koji making and heat preservation fermentation.

[0036] The particle size of the beef granules is 5-15 mm.

[0037] The preparation method of described moss-dried beef sauce, comprises the following steps:

...

Embodiment 3

[0045] A dried moss beef paste is made from the following raw materials in parts by weight: 25 pieces of beef, 50 dried moss, 14 fresh red peppers, 18-30 soybeans, 11 garlic, 5 ginger, 6 ground bamboo shoots, 3 red yeast rice, wood 2 ginger seeds, 2 jujube kernels, 2 chopped green onions, 2 grass fruits, 1 loquat, 1 magnolia flower, 2 kaempferia, 1.5 star anise, 1 bay leaf, 1 mint, 6 salt, 4 monosodium glutamate, 4 noodle sauce, dark soy sauce 8. Cooking wine 13, sugar 3, salad oil 18, purified water 180.

[0046]The salad oil is preferably soybean salad oil; the cooking wine is brewed by adding rice wine, pepper, aniseed, cinnamon, clove, amomum, ginger and other spices; the noodle sauce is sweet noodle sauce, which is made of flour. A sauce-like condiment made from koji making and heat preservation fermentation.

[0047] The particle size of the beef granules is 5-15 mm.

[0048] The preparation method of described moss-dried beef sauce, comprises the following steps:

[...

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PUM

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Abstract

The invention discloses dried-ballonflower beef sauce and a preparation method thereof. The dried-ballonflower beef sauce is prepared from the following raw materials in parts by weight: 20-25 parts of beef granules, 30-50 parts of dried ballonflowers, 10-15 parts of fresh red peppers, 18-30 parts of soybeans, 10-15 parts of garlic, 4-8 parts of fresh gingers, 5-8 parts of lycopus lucidus, 2-4 parts of red yeast rice, 2-3 parts of litsea pungens, 2-3 parts of spina date seeds, 1-2 parts of chopped fresh scallion, 2-3 parts of fructus tsaoko, 1-2 parts of loquat fruits, 1-2 parts of magnolia officinalis flowers, 2-3 parts of rhizoma kaempferiae, 1-2 parts of star anises, 1-2 parts of laurel leaves, 1-2 parts of mint, 3-7 parts of edible salt, 1-5 parts of monosodium glutamate, 4-12 parts offermented flour paste, 5-10 parts of dark soy sauce, 10-15 parts of cooking wine, 2-4 parts of white sugar, 15-20 parts of salad oil, and 100-200 parts of purified water. The dried-ballonflower beefsauce is prepared by organically combining plant proteins and animal proteins. The prepared dried-ballonflower beef sauce is bright in color and luster, spicy but not dry, capable of increasing appetite and promoting digestion, as well as rich in nutrition; moreover, the dried-ballonflower beef sauce is capable of stimulating appetite, and is healthy. The dried-ballonflower beef sauce meets requirements of people on green foods which are tasty, nutritious, convenient and healthy.

Description

technical field [0001] The invention relates to the field of food, in particular to dried moss beef paste and a preparation method thereof. Background technique [0002] Dried moss is an annual herb with bright green color, refreshing texture and jellyfish-like taste, and has high edible value. It has a cultivation history of more than 2,200 years and is a pure natural green high-grade dehydrated vegetable. During the Qianlong period of the Qing Dynasty, it was paid tribute to the imperial court, and it was paid tribute to the imperial court year after year, so it is called "tribute dish". Because of its sound when eaten, crisp and refreshing, it is also called "mountain sting vegetable". [0003] Dried moss is also known as mountain sting and moss. The color is bright green, the texture is refreshing, the taste is like jellyfish, and the edible value is extremely high. It belongs to green leafy vegetables, and it is made by peeling and splitting the stems in autumn. Su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10
Inventor 范亚东
Owner ANHUI WEIXIAN FOOD
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