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Ingredient juice for beef processing and preparation method thereof

A beef and raw material technology is applied in the directions of food ingredients containing natural extracts, food ingredients as taste improvers, food science, etc., which can solve the problems of indigestion, gastric irritation, and insufficient aroma, and achieves simple preparation method, preparation method, etc. low cost effect

Inactive Publication Date: 2021-04-30
镇平县金贵清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing sauces still have many deficiencies when eating. The existing sauces are not delicious enough in the mouthfeel, and the fragrance is not strong enough, and the existing sauces are easy to stimulate the stomach after eating, resulting in indigestion , the existing sauce contains a large amount of chemical preservatives, which is very harmful to people's health, and the safety of eating is poor, and the existing sauce does not have the effect of conditioning people's bodies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A batching juice for beef processing disclosed by the invention is composed of the following raw materials in parts by weight: 30 parts of star anise, 25 parts of fennel, 5 parts of nutmeg, 10 parts of cinnamon, 15 parts of bay leaf, 5 parts of galangal, 5 parts of Amomum japonicus 5 parts of Angelica dahurica, 3 parts of cloves, 50 parts of water.

[0017] A method for preparing beef ingredient juice, comprising the following steps: putting star anise, fennel, nutmeg, cinnamon, bay leaf, galangal, samin, angelica dahurica, cloves and water into a vacuum concentration tank according to the above weight parts Concentrate in a vacuum at low temperature to 60-70% of the original volume; then deastringent, decolorized, precipitated and filtered to form spiced juice.

Embodiment 2

[0019] A batching juice for beef processing disclosed by the present invention is composed of the following raw materials in parts by weight: 40 parts of star anise, 35 parts of fennel, 15 parts of nutmeg, 20 parts of cinnamon, 25 parts of bay leaf, 10 parts of galangal, 10 parts of Amomum japonicus 15 parts of Angelica dahurica, 10 parts of cloves, and 80 parts of water.

[0020] A method for preparing beef ingredient juice, comprising the following steps: putting star anise, fennel, nutmeg, cinnamon, bay leaf, galangal, samin, angelica dahurica, cloves and water into a vacuum concentration tank according to the above weight parts Concentrate in a vacuum at low temperature to 60-70% of the original volume; then deastringent, decolorized, precipitated and filtered to form spiced juice.

Embodiment 3

[0022] A batching juice for beef processing disclosed by the invention is composed of the following raw materials in parts by weight: 35 parts of star anise, 30 parts of fennel, 10 parts of nutmeg, 15 parts of cinnamon, 20 parts of bay leaf, 8 parts of galangal, 8 parts of Amomum japonicus 10 parts of Angelica dahurica, 6 parts of cloves, 65 parts of water.

[0023] A method for preparing beef ingredient juice, comprising the following steps: putting star anise, fennel, nutmeg, cinnamon, bay leaf, galangal, samin, angelica dahurica, cloves and water into a vacuum concentration tank according to the above weight parts Concentrate in a vacuum at low temperature to 60-70% of the original volume; then deastringent, decolorized, precipitated and filtered to form spiced juice.

[0024] The five-spice juice does not need to add preservatives, and it is healthier to eat. The seasoning sauce has a certain pharmacological maintenance effect; the ingredients of the five-spice juice are e...

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PUM

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Abstract

The invention relates to ingredient sauce for beef processing and a preparation method of the ingredient sauce. The ingredient sauce is prepared from the following raw materials in parts by weight: 30-40 parts of anise, 25-35 parts of fennel, 5-15 parts of netmeg, 10-20 parts of cinnamon, 15-25 parts of bay leaves, 5-10 parts of galangal, 5-10 parts of sand kernel, 5-15 parts of angelica dahurica, 3-10 parts of clove and 50-80 parts of water. The sauce has the advantages that preservatives do not need to be added, the sauce is healthier to eat, the sauce has a certain pharmacological maintenance effect, ingredients of the sauce are easy to obtain, and the sauce is simple in preparation method and low in preparation cost.

Description

technical field [0001] The invention relates to the technical field of seasonings, in particular to an ingredient juice for beef processing and a preparation method thereof. Background technique [0002] With the rapid development of people's living standards, sauces are eaten more and more frequently in people's lives. Sauces are cooking sauces used to adjust the taste. There are many kinds of sauces. The taste of sauces can be divided into single flavor and compound flavor. A single flavor is essentially a basic flavor, mainly salty, sour, bitter, spicy, sweet, numb, fragrant and fresh; a compound flavor is a mixture of two or more single flavors, and the types can be varied. Adding different kinds of sauces to different foods can improve the eating taste of the food and increase people's appetite. [0003] The existing sauces still have many deficiencies when eating. The existing sauces are not delicious enough in the mouthfeel, and the fragrance is not strong enough, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L13/40A23L33/105
CPCA23L27/11A23L13/428A23L33/105A23V2002/00A23V2200/16A23V2250/21
Inventor 马银博陈戈
Owner 镇平县金贵清真食品有限公司