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Beef paste with effect of strengthening tendons and bones and preparation method of beef paste

A technology of strengthening tendons and bones, and beef paste, which is applied in food science and other fields, can solve the problems of long fermentation cycle and low production efficiency, and achieve the effect of excellent taste, improved flavor and rich enzyme system as a whole

Inactive Publication Date: 2018-12-25
NINGXIA NINGYANG HALAL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent introduces a fermentation process in the production process of beef sauce to increase the flavor of beef sauce, but the fermentation cycle is longer, resulting in lower production efficiency

Method used

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  • Beef paste with effect of strengthening tendons and bones and preparation method of beef paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Step 1: Take 60 parts of fresh beef and cut them into small pieces of no more than 5cm in each direction, simmer in 800 parts of water over medium heat, boil the water to remove the foam, add 15 parts of salt, 10 parts of pepper, and 8 parts of galangal parts, 6 parts of garlic, 4 parts of white pepper, 1 part of star anise, 2 parts of fennel, 5 parts of peppercorns, 2 parts of nutmeg, wrap all seasonings with gauze and put them in the pot, turn off the heat to ensure that the soup is boiling, Slow cook for 3h;

[0021] Continue to add diced fresh carrots and diced fresh shiitake mushrooms with a size of less than 3cm in each direction to the soup, continue to simmer for 30 minutes, remove the beef, diced carrots and diced shiitake mushrooms, drain and set aside, and filter out the seasonings from the remaining soup. After cooling naturally, serve as soup a.

[0022] Step 2: Take fresh beef bones and tendons, wash and remove impurities and break them into small pieces ...

Embodiment 2

[0027] The only difference between this example and Example 1 is that in Step 3 of Example 1, a composite starter composed of Aspergillus oryzae, saccharified flavor-enhancing koji and papain in a weight ratio of 1:6:2 was used, while this Example Select single Aspergillus oryzae fermentation, as a comparison, the weight ratio of adding Aspergillus oryzae and bean cake in the present embodiment is Aspergillus oryzae: bean cake=1.8×10 -3 : 1, and according to the actual fermentation situation, the fermentation time was extended to 23 days, and the remaining components and process conditions were the same as in Example 1.

Embodiment 3

[0029] Step 1: Take 80 pieces of fresh beef and cut them into small pieces of no more than 5cm in each direction, simmer in 1000 parts of water over medium heat, boil the water to remove the foam, add 20 parts of salt, 8 parts of pepper, and 10 parts of galangal 8 parts of garlic, 5 parts of white pepper, 2 parts of star anise, 1 part of fennel, 3 parts of peppercorns, 1 part of nutmeg, all seasonings are wrapped in gauze and put into the pot, turn off the heat to ensure that the soup is boiling, Slow cook for 2h;

[0030] Continue to add fresh diced carrots and diced fresh shiitake mushrooms with a size of less than 3cm in each direction to the soup, continue to simmer for 30 minutes, remove the beef, diced carrots and diced shiitake mushrooms, drain and set aside, and filter out the seasonings from the remaining soup. After cooling naturally, serve as soup a.

[0031] Step 2: Take fresh beef bones and tendons, wash and remove impurities and break them into small pieces with...

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Abstract

The invention provides beef paste with an effect of strengthening tendons and bones and a preparation method of the beef paste. Fresh beef, carrots, mushrooms, fresh beef bones and beef tendons are used as main materials of the beef paste, bean sauce mash and soup are fermented by a composite leavening agent consisting of aspergillus oryzae, gluten concentrate monascus and papain, nutritional ingredients such as various vitamins, protein and calcium which are rich in the raw materials are effectively transferred into the beef paste, moreover, by a fermentation technology, macromolecular protein in the soup and soybeans is fully degraded into micromolecular substances which are easily digestively absorbed by human bodies, and thus, a purpose of strengthening the tendons and bones is achieved after people eat the beef paste. In addition, by cooperative interaction of various bacteria strains, the flavor of the beef paste is improved, the fermenting period of the product is shortened obviously, and the production efficiency of the beef paste is improved.

Description

technical field [0001] The invention belongs to the technical field of food and food preparation, in particular to a beef sauce for strengthening muscles and bones and a preparation method thereof. Background technique [0002] Beef is one of the favorite meat foods in China. Beef is high in protein and low in fat, so it is delicious and loved by people. Chinese medicine believes that beef has the effects of invigorating the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and relieving wind, and quenching thirst and salivation. Therefore, in the food culture of thousands of years in my country, beef, beef tendon, beef bones and other materials have been made into different types of food, among which beef sauce is the most important one. [0003] Chinese patent CN 102835645B discloses a method for preparing beef sauce and beef sauce. First, pour vegetable oil into a frying pan, heat the oil to 230-250° C., p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L13/10A23L13/70A23L19/00A23L29/00A23L31/00A23L11/50
CPCA23L13/10A23L13/70A23L19/03A23L27/60A23L29/06A23L31/00A23L11/50
Inventor 杨海军杨春梅李谦杨海兵杨丹妮杨海燕金枝梅
Owner NINGXIA NINGYANG HALAL FOOD
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