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Spice bag for spiced beef

A technology for braised beef and braised buns, which is applied to the field of braised beef buns, can solve the problems of lack of nutrition, complicated operation process, easy to forget steps, etc., and achieve the effects of quick taste, reasonable raw materials and reasonable collocation.

Inactive Publication Date: 2018-07-06
安徽泷汇安全科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These are the most commonly used formula components, but the marinated ingredients used in the market are still different in formula, so the effect of the braised vegetables that can be achieved is also completely different
There are a lot of stewed ingredients in the process of stewing vegetables, the operation process is complicated, and it is easy to forget the steps; and most of the stewed ingredients can only stew vegetables, but there is no nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The technical scheme adopted in the present invention is: a stewed beef stewed material bag, which includes 12% beef bone paste, 45% beef broth, 30% spices and 13% seasoning, the spices The raw materials and parts by weight include 40 parts of Chinese prickly ash, 25 parts of angelica, 20 parts of perilla, 15 parts of cordyceps, 15 parts of heterophylla, 20 parts of star anise, 10 parts of poppy seeds, 5 parts of mustard seeds, 25 parts of chives, mountain 20 parts of mugwort, 15 parts of lotus leaf, 16 parts of thyme, 10 parts of coriander seeds, 40 parts of five spices, 6 parts of tangerine peel, 25 parts of Chaotian pepper and 10 parts of seaweed.

[0018] Further, the raw materials and parts by weight of the seasoning include 8 parts of oyster sauce, 5 parts of dark soy sauce, 4 parts of chicken essence, 20 parts of table salt, 8 parts of rice distiller's grains, 15 parts of brown sugar, 12 parts of cumin, and 14 parts of chili oil. 20 parts of ginger, 15 parts of g...

Embodiment 2

[0021] The technical scheme adopted in the present invention is: a stewed beef stewed material package, which includes 15% beef bone paste, 42% beef broth, 30% spices and 13% seasoning, the spices The raw materials and parts by weight include 55 parts of Chinese prickly ash, 20 parts of angelica, 24 parts of perilla, 10 parts of Chinese caterpillar fungus, 18 parts of heterophylla, 15 parts of star anise, 10 parts of poppy seeds, 3 parts of mustard seeds, 36 parts of chives, mountain 16 parts of mugwort, 19 parts of lotus leaf, 12 parts of thyme, 13 parts of coriander seeds, 26 parts of five spices, 13 parts of tangerine peel, 22 parts of Chaotian pepper and 14 parts of seaweed.

[0022] Further, the raw materials and parts by weight of the seasoning include 5 parts of oyster sauce, 8 parts of dark soy sauce, 3 parts of chicken essence, 25 parts of table salt, 6 parts of rice distiller's grains, 22 parts of brown sugar, 6 parts of cumin, and 14 parts of chili oil. 16 parts of ...

Embodiment 3

[0025] The technical solution adopted in the present invention is: a stewed beef stewed material bag, the stewed beef stewed material bag includes 15% of beef bone paste, 45% of beef broth, 30% of spices and 10% of seasonings, the spices The raw materials and parts by weight include 35 parts of peppercorns, 35 parts of angelica, 18 parts of perilla, 15 parts of Cordyceps, 9 parts of heterophylla, 25 parts of star anise, 5 parts of poppy seeds, 8 parts of mustard seeds, 24 parts of chives, mountain 26 parts of mugwort, 13 parts of lotus leaf, 16 parts of thyme, 8 parts of coriander seeds, 45 parts of five spices, 5 parts of tangerine peel, 32 parts of Chaotian pepper and 6 parts of seaweed.

[0026] Further, the raw materials and parts by weight of the seasoning include 10 parts of oyster sauce, 4 parts of dark soy sauce, 7 parts of chicken essence, 15 parts of table salt, 12 parts of rice distiller's grains, 14 parts of brown sugar, 13 parts of cumin, and 7 parts of chili oil. ...

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PUM

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Abstract

The invention relates to a spice bag for spiced beef. The spice bag of the spiced beef comprises ox bone paste, beef soup, spices and seasonings. A preparation method of the spice bag of the spiced beef comprises the steps as follows: the spices are crushed into powder; the spice powder is steamed with steam until the spice powder contains certain moisture; the steamed spice powder is wrapped withgauze to be produced into cake-like structures for stacking; the spice powder is pressed into a spice extract with an oil press; the spice extract is uniformly mixed with the ox bone paste, the beefsoup and the seasonings; bagging is performed; and the spice bag is obtained. The raw materials of the spice bag of the spiced beef are reasonably matched, the spices are crushed firstly and then steamed and pressed into the extract, the mixing speed of the spices and water is increased, quick and uniform flavoring is realized, introduction of solid impurities of the spices is effectively avoided,the fragrances of the spices are utilized to the greatest extent, aromas of all the raw materials are displayed incisively and vividly, the taste is greatly improved, and the value of the spices is reflected.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a stewed meat bag for stewed beef. Background technique [0002] Beef is the second largest meat product in my country, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. Fresh beef has a short shelf life, so people usually make it into beef products to extend its shelf life. Beef products contain a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of beef, but also lasts for a long time without deterioration. The production of beef products must first select high-quality raw materials, followed by the control of various parameters (such as temperature, time, moisture content, etc.) Just make the marinade. [0003] Brine material is the seasoning for making stewed vegetables, and generally refers to the traditional Chinese medicine spices used to ma...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10
Inventor 王财勇
Owner 安徽泷汇安全科技有限公司
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