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Red cluster chili flavored beef sauce with function of nourishing spleen and stomach and preparation method thereof

A technology that refers to chili peppers and beef sauce, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions to achieve the effects of unique flavor, broad market prospects and rich taste.

Inactive Publication Date: 2018-09-07
GUANGXI NORMAL UNIV FOR NATITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the continuous improvement of people's living standards and the improvement of health awareness, people began to pay more attention to the relationship between diet and health, and most of the current mainstream beef sauce focuses on the deployment of flavor and taste, and has both flavor, characteristics, nutrition and efficacy. Beef sauce is seldom reported. The present invention provides a kind of chili pepper and beef as main raw materials, supplemented with Guangxi characteristic Chinese herbal medicine, and prepares chili pepper flavor beef sauce with the functions of nourishing the spleen and stomach, nourishing the middle and replenishing qi, and conforms to people's advocacy. Delicious, healthy and characteristic consumption concepts have broad market prospects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] 1) Take 4 parts of star anise, 4 parts of cinnamon, 3 parts of wampee fruit, 3 parts of poria cocos, 5 parts of Atractylodes macrocephala, 6 parts of yam, 3 parts of licorice, 4 parts of clove leaves, 3 parts of rhodiola, and 3 parts of cassia seeds according to the corresponding weight After the ratio is mixed, wrap it with four layers of gauze, put it in a soup pot, put 8 times of water, 3 parts of light soy sauce and 6 parts of salt in the soup pot, cook on low heat for 1 hour, and keep stirring with a spatula during this time. Prepare the miso soup, remove the Chinese herbal medicine bag;

[0038] 2) Add papain solution (belonging to vegetable protease, the activity content is 20 U / g) and cut into 1 cm 3Mix the diced beef, enzymatically hydrolyze it at 55°C for 20 minutes, then carry out low-temperature microwave tenderization for 2 minutes, remove and drain the tenderized diced beef, add it to the sauce soup prepared in step 1), and cook for 10 minutes. min, then ...

Embodiment 2

[0041] 1) Take 5 parts of star anise, 3 parts of cinnamon, 4 parts of wampee fruit, 4 parts of poria cocos, 5 parts of Atractylodes macrocephala, 7 parts of yam, 2 parts of licorice, 5 parts of clove leaves, 4 parts of rhodiola, and 3 parts of cassia seeds according to the corresponding weight After the ratio is mixed, wrap it with 100-mesh nylon cloth and put it in a soup pot. Put 9 times of water, 3 parts of light soy sauce and 6 parts of salt in the soup pot, cook on low heat for 1.5 hours, and keep stirring with a spatula during this time , make the miso soup, and take out the Chinese herbal medicine bag;

[0042] 2) Add collagenase solution (belonging to animal protease, the activity content is 80 U / g) and cut into 1 cm 3 mixed with diced beef, enzymatically hydrolyzed at 60°C for 18 minutes, and then continued to tenderize by microwave at low temperature for 1.5 minutes. Remove and drain the tenderized diced beef and add it to the sauce soup prepared in step 1), and cook...

Embodiment 3

[0045] 1) Take 3 parts of star anise, 3 parts of cinnamon, 2 parts of wampee fruit, 3 parts of poria cocos, 4 parts of Atractylodes macrocephala, 6 parts of yam, 3 parts of licorice, 2 parts of clove leaves, 3 parts of rhodiola rosea and 3 parts of cassia seed according to the corresponding weight After the ratio is mixed, wrap it with four layers of gauze, put it in a soup pot, put 10 times of water, 4 parts of light soy sauce and 5 parts of salt in the soup pot, cook on low heat for 2 hours, and keep stirring with a spatula during this time. Prepare the miso soup, and take out the Chinese herbal medicine bag;

[0046] 2) Add rice koji protease (belonging to microbial protease, the activity content is 120 U / g) and cut into 1 cm 3 Mix the diced beef, enzymatically hydrolyze it at 65°C for 15 minutes, then carry out low-temperature microwave to continue tenderizing for 1 minute, remove and drain the tenderized diced beef, add it to the sauce soup prepared in step 1), and cook f...

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Abstract

The invention provides red cluster chili flavored beef sauce with a function of nourishing spleen and stomach and a preparation method thereof. The beef sauce is prepared by using red cluster chiliesand cattle beef as main raw materials. The method comprises the following steps: protecting the color of red cluster chilies; performing crushing; dicing and tenderizing beef; decocting sauce soup from ten traditional Chinese medicinal herbs with the function of nourishing spleen and stomach, including star anise, cinnamon, Chinese wampee fruits, poria cocos, bighead atractylodes rhizomes, Chineseyam, licorice roots, clove leaves, rhodiola rosea, cassia seeds and the like; and performing exhausted canning and moist heat sterilization to obtain the beef sauce with remarkable red cluster chiliflavor and spleen-stomach nourishing effect. The red cluster chili flavored beef sauce with function of nourishing spleen and stomach integrates flavor, feature, nutrition and function, can be used for greatly increasing the commercial value and economic additional value of red cluster chilies and beef and breaking through the limitation that current mainstream beef sauce mostly pays attention toflavor and taste preparation, accords with the delicious, healthy and featured consumption concept advocated by people, and has a wide market prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a seasoning preparation method and products, in particular to a chili-flavored beef sauce with the function of nourishing the spleen and stomach and a preparation method thereof. Background technique [0002] Zhitian pepper, also known as Chaotian pepper, has the characteristics of "fragrant", "spicy" and "mellow", that is, bright red in color, extremely spicy and rich in aroma. According to the test, the capsaicin content of Zhitian pepper can reach 0.0574%, which is 155 times that of ordinary peppers, and the heat content is 15 times that of ordinary peppers. Therefore, it is known as "the most spicy in the world" and is well-known both at home and abroad. The nutritional value of Zhitian pepper is very high. According to analysis, every 100 g of fresh Zhitian pepper contains 3.0-6.0 g of carbohydrates, 1.2-2.0 g of protein, and 0.3-0.5 g of lipid. In addition, it is also...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/00A23L19/00A23L27/60A23L33/105
CPCA23V2002/00A23L13/00A23L19/09A23L27/60A23L33/105A23V2200/32A23V2250/21
Inventor 陈永徐丽
Owner GUANGXI NORMAL UNIV FOR NATITIES
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