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Fruit and vegetable beef sauce and preparation method thereof

A technology of fruit and vegetable beef paste and beef paste, which is applied in food science, food preservation, food ingredients as taste improvers, etc., can solve the problems of single taste, insufficient nutrition, easy to get angry, etc., achieve unique taste, reduce greasy feeling, The effect of extending the shelf life

Pending Publication Date: 2021-01-15
郎溪县傅家老屋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although multiple beef sauces have been disclosed at present, most of them have the disadvantages of single taste, insufficient nutrition, easy to get angry after long-term consumption, and relatively greasy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of fruit and vegetable beef paste, its raw material comprises by weight: 34 parts of beef, 3 parts of duck, 5 parts of pork liver, 60 parts of bean paste, 3 parts of sesame powder, 3 parts of dried fruit, 2 parts of soy sauce, 1 part of ginger, 3 parts of garlic, 2 parts of sugar, 15 parts of mushrooms, 2 parts of cucumber, 7 parts of dietary fiber from bamboo shoots, 4 parts of fruit additives, 1.2 parts of bitter melon water extract, 2 parts of algae powder, 3 parts of edible flowers, 2 parts of dandelion powder , 120 parts of vegetable oil; Wherein, described fruit additive is prepared from mangosteen, kiwi fruit, cherry, grape, pear, watermelon.

Embodiment 2

[0021] A kind of fruit and vegetable beef sauce, its raw material comprises by weight: 20 parts of beef, 13 parts of duck, 2 parts of pork liver, 100 parts of bean paste, 1 part of sesame powder, 12 parts of dried fruit, 1 part of soy sauce, 1.2 parts of ginger, 2 parts of garlic, 5 parts of sugar, 8 parts of mushrooms, 5 parts of cucumber, 2 parts of dietary fiber from bamboo shoots, 12 parts of fruit additives, 0.1 parts of bitter gourd water extract, 6 parts of algae powder, 1 part of edible flower, 3 parts of dandelion powder , 70 parts of vegetable oil; Wherein, described fruit additive is prepared from mangosteen, kiwi fruit, cherry, grape, pear, watermelon.

Embodiment 3

[0023] A kind of fruit and vegetable beef sauce, its raw material comprises by weight: 27 parts of beef, 11 parts of duck, 3 parts of pork liver, 80 parts of bean paste, 2 parts of sesame powder, 7 parts of dried fruit, 1.3 parts of soy sauce, 2 parts of ginger, 1 part of garlic, 3 parts of sugar, 9 parts of shiitake mushrooms, 4 parts of cucumber, 6 parts of dietary fiber from bamboo shoots, 20 parts of fruit additives, 0.6 parts of bitter melon water extract, 4 parts of algae powder, 1 part of osmanthus, 1 part of acacia flower, dandelion powder 5 parts, 50 parts of rapeseed oil, 0.1 part of a mixture of hawthorn leaf flavonoids, sunflower pectin, trehalose, and sodium carboxymethylcellulose;

[0024] Wherein, the fruit additive is prepared from mangosteen, kiwi, cherry, grape, pear, and watermelon, and the weight ratio of mangosteen, kiwi, cherry, grape, pear, and watermelon is 3:4:7:5:3:11;

[0025] The dried fruit pieces are prepared from cashew nuts, sweet almonds, peanu...

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PUM

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Abstract

The invention discloses a fruit and vegetable beef sauce and a preparation method thereof. The fruit and vegetable beef sauce comprises the following raw materials in parts by weight: 20-34 parts of beef, 3-13 parts of duck, 2-5 parts of pork livers, 60-100 parts of thick broad-bean sauces, 1-3 parts of sesame powders, 3-12 parts of broken dried fruits, 1-2 parts of soy sauces, 1-2 parts of rhizoma zingiberis recens, 1-3 parts of bulbus allii sativa, 2-5 parts of white sugar, 8-15 parts of mushrooms, 2-5 parts of Cucumis sativus L., 2-7 parts of bamboo shoot dietary fibers, 4-20 parts of fruitadditives, 0.1-1.2 parts of Momordica charantia L. aqueous extracts, 2-6 parts of algae powders, 1-3 parts of edible flowers, 2-5 parts of herba taraxaci powders and 50-120 parts of plant oils, wherein the fruit additives are prepared from Garcinia mangostana L., Actinidia chinensis Planch, Cerasus spp., Vitis vinifera L., Pyrus spp and Citrullus lanatus (Thunb.) Matsum. et Nakai. The preparationmethod, which is put forward by the invention, of the fruit and vegetable beef sauce has a simple process, the obtained beef sauce has rich nutrients, a unique flavor and a fresh and cool taste and is delicious but not greasy, and a user is not likely to get inflamed after the fruit and vegetable beef sauce is eaten.

Description

technical field [0001] The invention relates to the technical field of sauces, in particular to a fruit and vegetable beef sauce and a preparation method thereof. Background technique [0002] Beef has high protein content, low fat content, delicious taste, and is welcomed by most people. Beef sauce is a condiment mainly made of beef. It is an indispensable condiment on the table of common people's families, and it can also be eaten directly. Though multiple beef sauces have been disclosed at present, most of them have the disadvantages of single taste, insufficient nutrition, easy to get angry after long-term consumption, and relatively greasy. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a fruit and vegetable beef sauce and a preparation method thereof. The preparation method has a simple process, and the obtained beef sauce is rich in nutrition, unique in taste, fresh and refres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10A23L33/105A23L33/21A23L3/3472
CPCA23L27/60A23L33/10A23L33/105A23L33/21A23L3/3472A23V2002/00A23V2200/16A23V2200/14A23V2200/15A23V2200/30A23V2250/21
Inventor 王红琴
Owner 郎溪县傅家老屋食品有限公司
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