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Beef stewing material

A technology of beef and stewed spare ribs, which is applied in the field of food seasoning, can solve single problems, and achieve the effect of delicious broth and delicious taste

Inactive Publication Date: 2020-08-18
固原彭香源调味品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in the prior art, standardization and unification of ingredients for stewed beef are usually chosen, most of which are composed of a single spice, and other seasonings need to be added when using it, and the stewed beef ingredients can only meet part of the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A stewed beef material, according to parts by weight, comprising the following raw materials: 5 parts of Chinese prickly ash, 2 parts of Daxiang, 8 parts of ginger slices, 1 part of fragrant leaves, 6 parts of grass bandage, 1 part of Codonopsis pilosula, 3 parts of grass fruit, lemongrass 0.5 parts, 2 parts of pepper, 2 parts of ginger, 2 parts of tangerine peel, 1 part of clove, 4 parts of Bibu, 3 parts of nutmeg, 2 parts of small pepper, 2 parts of Angelica dahurica. Preparation method: screen, wash and remove impurities or pulverize the above-mentioned raw materials for later use; weigh each raw material according to the above ratio, carry out batching, and stir evenly; fill the prepared raw materials at 58°C, and pack them into Seasoning powder package: using pasteurization at a temperature of 100°C, the seasoning powder package is sterilized for 30 minutes, after natural cooling, the finished product is packaged, inspected and sealed for storage.

Embodiment 2

[0024] A stewed beef material, according to parts by weight, comprising the following raw materials: 6 parts of Chinese prickly ash, 1 part of Daxiang, 6 parts of ginger slices, 2 parts of fragrant leaves, 5 parts of grass bandage, 0.5 part of Codonopsis pilosula, 5 parts of Tsaoguo, lemongrass 1 part, 3 parts of pepper, 1 part of ginger, 3 parts of tangerine peel, 0.5 part of clove, 2 parts of Bibu, 2 parts of nutmeg, 3 parts of small sharp pepper, 5 parts of Angelica dahurica. Preparation method: screen, wash and remove impurities or pulverize the above-mentioned raw materials for later use; weigh each raw material according to the above ratio, carry out batching, and stir evenly; fill the prepared raw materials at 55°C, and pack them into Seasoning powder package: using pasteurization at a temperature of 85°C, the seasoning powder package is sterilized for 40 minutes, after natural cooling, the finished product is packaged, inspected and sealed for storage.

Embodiment 3

[0026] A stewed stewed meat material, according to parts by weight, comprising the following raw materials: 8 parts of Daxiang, 6 parts of cinnamon, 8 parts of ginger slices, 2 parts of cloves, 3 parts of nutmeg, 5 parts of strawberry, 6 parts of rock sugar, bay leaves 1 part, 0.5 parts of thyme, 3 parts of tangerine peel, 2 parts of coriander seeds, 1 part of basil leaves, 3 parts of small pepper, 2 parts of fragrant fruit, 5 parts of monosodium glutamate. Preparation method: screen, wash and remove impurities or pulverize the above-mentioned raw materials for later use; weigh each raw material according to the above ratio, carry out batching, and stir evenly; fill the prepared raw materials at 60°C, and pack them into Seasoning powder package: using pasteurization at a temperature of 102°C, the seasoning powder package is sterilized for 25 minutes, after natural cooling, the finished product is packaged, inspected and sealed for storage.

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PUM

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Abstract

The invention discloses a beef stewing material, which comprises the following raw materials: Chinese prickly ash, star anise, ginger slices, myrcia, amomum kravanh, codonopsis pilosula, amomum tsao-ko, lemongrass, pepper, galangal, pericarpium citri reticulatae, clove, carrot, netmeg, capsicum frutescens and angelica dahurica. The preparation method comprises the following steps: respectively screening, cleaning, removing impurities or crushing the raw materials for later use; the preparation method comprises the following steps: weighing the raw materials in proportion, proportioning and uniformly stirring; filling the prepared raw materials, and sub-packaging into seasoning powder bags; sterilizing the seasoning powder bag by pasteurization, naturally cooling, packaging a finished product, inspecting, sealing a box and warehousing. The beef stewed by the beef stewing material prepared by the preparation method disclosed by the invention not only maintains the original nutritional value of the beef, but also enables the taste and broth of the beef to be more delicious, does not contain any additive, and is original in taste and flavor and not greasy. The stewed beef material disclosed by the invention contains health-care raw materials, is suitable for people of all ages and both sexes, and has the advantages of appetizing, tonifying spleen, benefiting intelligence, beautifying, building body and the like.

Description

Technical field: [0001] The invention relates to the field of food seasonings, in particular to a seasoning for beef stew. Background technique: [0002] With the improvement of people's living standards, people's requirements for food are getting higher and higher. While paying attention to the taste of food, they pay more attention to the nutritional collocation of food and the health of the human body; Keep adding seasonings and using seasoning packets. Poor seasonings will also affect the taste of the soup. Beef stew is a common beef cooking method for people in daily life. The taste of the final beef stew will vary greatly depending on the raw materials, and due to the level of cooks, not all people can cook delicious stew. beef. [0003] At present, in the prior art, standardization and unification of ingredients for stewed beef are usually selected, most of which are composed of a single spice, and other seasonings need to be added when using, and the stewed beef in...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L33/00
CPCA23L27/00A23L33/00A23V2002/00
Inventor 彭公会
Owner 固原彭香源调味品有限公司
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