CN103504350A - Beef soaked with corn juice - Google Patents

Beef soaked with corn juice Download PDF

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Publication number
CN103504350A
CN103504350A CN201310402442.4A CN201310402442A CN103504350A CN 103504350 A CN103504350 A CN 103504350A CN 201310402442 A CN201310402442 A CN 201310402442A CN 103504350 A CN103504350 A CN 103504350A
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CN
China
Prior art keywords
weight parts
beef
corn juice
corn
soaked
Prior art date
Application number
CN201310402442.4A
Other languages
Chinese (zh)
Inventor
朱刚强
Original Assignee
五河县亿家念食品有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 五河县亿家念食品有限公司 filed Critical 五河县亿家念食品有限公司
Priority to CN201310402442.4A priority Critical patent/CN103504350A/en
Publication of CN103504350A publication Critical patent/CN103504350A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses beef soaked with a corn juice. The beef soaked with the corn juice is prepared from 180-200 weight parts of beef, 100-120 weight parts of corn, 40-50 weight parts of mung bean, 30-40 weight parts of cranberry, 40-50 weight parts of watermelon, 40-50 weight parts of cornstarch, 5-6 weight parts of fleece-flower root, 4-5 weight parts of cassia seed, 4-5 weight parts of epimeddium, 3-4 weight parts of uncaria, 4-5 weight parts of lumbricus, 3-4 weight parts of oyster, 4-5 weight parts of marigold, 3-4 weight parts of white gourd leaf, 3-4 weight parts of grape seed, 30-50 weight parts of table salt, 30-60 weight parts of white sugar, 15-20 weight parts of monosodium glutamate, 100-130 weight parts of wine, 20-30 weight parts of white vinegar, 50-60 weight parts of honey and a proper amount of water. The beef soaked with the corn juice utilizes carefully selected beef and is rich in animal proteins. The beef is soaked with the corn juice so that the beef soaked with the corn juice has a unique local flavor and the traditional beef eating method is changed. Through use of extract of traditional Chinese medicines such as cassia seed, epimeddium, uncaria and lumbricus, the beef soaked with the corn juice has a certain beneficial effect. The beef soaked with the corn juice is suitable for most people and is a health food having a local flavor and the effect of tonifying.

Description

A kind of corn juice bubble beef

Technical field

The present invention relates generally to meat product and technology field thereof, relates in particular to a kind of corn juice bubble beef and preparation method thereof.

Background technology

The kind of the instant meat product on market seldom, on base, be to take fresh meat as main, yet along with the raising of people's living standard, on market, single meat product can not meet people's life requirement, and the nutrition of commercially available instant meat product is also single, do not embody its auxiliary effect.

Summary of the invention

The present invention, in order to make up the defect of prior art, provides a kind of corn juice bubble beef and preparation method thereof.

The present invention is achieved by the following technical solutions: a kind of corn juice bubble beef, is comprised of following weight portion raw material: beef 180-200, corn 100-120, mung bean 40-50, Cranberry 30-40, watermelon 40-50, fecula 40-50, fleece-flower root 5-6, cassia seed 4-5, barrenwort 4-5, yncaria stem with hooks 3-4, earthworm 4-5, oyster 3-4, marigold 4-5, Chinese waxgourd leaf 3-4, grape pip 3-4, edible salt 30-50, white granulated sugar 30-60, monosodium glutamate 15-20, red wine 100-130, light-coloured vinegar 20-30, honey 50-60, water are appropriate.

A preparation method for corn juice bubble beef, comprises the following steps:

(1) beef is cleaned, be cut into beef granules, put into pressure cooker, add red wine, light-coloured vinegar, honey, heating is stewing boils 1-2 hour, gets in pot all materials standby;

(2) corn, mung bean are cleaned, poured in juicer together with Cranberry pulp, flesh of Pulp Citrulli, add appropriate water, break into corn juice standby;

(3) the water heating of the fleece-flower root, cassia seed, barrenwort, yncaria stem with hooks, earthworm, oyster, marigold, Chinese waxgourd leaf, grape pip doubly being measured with 6-9 is extracted, and extract heating is concentrated, obtains the concentrated liquid of tradition Chinese medicine;

(4) all materials in step 1 are mixed with corn juice, the concentrated liquid of tradition Chinese medicine, fecula, add edible salt, white granulated sugar, monosodium glutamate seasoning, heat while stirring, when soup juice thickens, stop heating, stir, cooling after, encapsulation.

Advantage of the present invention is: a kind of corn juice bubble beef of the present invention, preferably beef, be rich in animal protein, utilize corn juice bubble beef, there is unique local flavor, change the traditional eating method of beef, extract in conjunction with Chinese medicines such as cassia seed, barrenwort, yncaria stem with hooks, earthworms, human body being had to certain beneficial effect, be applicable to most crowds edible, is a kind of local flavor help health food.

The specific embodiment

A bubble beef, is comprised of following weight portion raw material: beef 180Kg, corn 100 Kg, mung bean 40 Kg, Cranberry 30 Kg, watermelon 40 Kg, fecula 40 Kg, the fleece-flower root 5 Kg, cassia seed 4 Kg, barrenwort 4 Kg, yncaria stem with hooks 3 Kg, earthworm 4 Kg, oyster 3 Kg, marigold 4 Kg, Chinese waxgourd leaf 3 Kg, grape pip 3 Kg, edible salt 30 Kg, white granulated sugar 30 Kg, monosodium glutamate 15 Kg, red wine 100 Kg, light-coloured vinegar 20-30, honey 50 Kg, water are appropriate.

A preparation method for corn juice bubble beef, comprises the following steps:

(1) beef is cleaned, be cut into beef granules, put into pressure cooker, add red wine, light-coloured vinegar, honey, heating is stewing boils 2 hours, gets in pot all materials standby;

(2) corn, mung bean are cleaned, poured in juicer together with Cranberry pulp, flesh of Pulp Citrulli, add appropriate water, break into corn juice standby;

(3) fleece-flower root, cassia seed, barrenwort, yncaria stem with hooks, earthworm, oyster, marigold, Chinese waxgourd leaf, grape pip are extracted with the water heating of 6 times of amounts, extract heating is concentrated, obtain the concentrated liquid of tradition Chinese medicine;

(4) all materials in step 1 are mixed with corn juice, the concentrated liquid of tradition Chinese medicine, fecula, add edible salt, white granulated sugar, monosodium glutamate seasoning, heat while stirring, when soup juice thickens, stop heating, stir, cooling after, encapsulation.

Claims (2)

1. a corn juice steeps beef, it is characterized in that, by following weight portion raw material, formed: beef 180-200, corn 100-120, mung bean 40-50, Cranberry 30-40, watermelon 40-50, fecula 40-50, fleece-flower root 5-6, cassia seed 4-5, barrenwort 4-5, yncaria stem with hooks 3-4, earthworm 4-5, oyster 3-4, marigold 4-5, Chinese waxgourd leaf 3-4, grape pip 3-4, edible salt 30-50, white granulated sugar 30-60, monosodium glutamate 15-20, red wine 100-130, light-coloured vinegar 20-30, honey 50-60, water are appropriate.
2. the preparation method of a kind of corn juice bubble beef as claimed in claim 1, is characterized in that, comprises the following steps:
(1) beef is cleaned, be cut into beef granules, put into pressure cooker, add red wine, light-coloured vinegar, honey, heating is stewing boils 1-2 hour, gets in pot all materials standby;
(2) corn, mung bean are cleaned, poured in juicer together with Cranberry pulp, flesh of Pulp Citrulli, add appropriate water, break into corn juice standby;
(3) the water heating of the fleece-flower root, cassia seed, barrenwort, yncaria stem with hooks, earthworm, oyster, marigold, Chinese waxgourd leaf, grape pip doubly being measured with 6-9 is extracted, and extract heating is concentrated, obtains the concentrated liquid of tradition Chinese medicine;
(4) all materials in step 1 are mixed with corn juice, the concentrated liquid of tradition Chinese medicine, fecula, add edible salt, white granulated sugar, monosodium glutamate seasoning, heat while stirring, when soup juice thickens, stop heating, stir, cooling after, encapsulation.
CN201310402442.4A 2013-09-07 2013-09-07 Beef soaked with corn juice CN103504350A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310402442.4A CN103504350A (en) 2013-09-07 2013-09-07 Beef soaked with corn juice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310402442.4A CN103504350A (en) 2013-09-07 2013-09-07 Beef soaked with corn juice

Publications (1)

Publication Number Publication Date
CN103504350A true CN103504350A (en) 2014-01-15

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310402442.4A CN103504350A (en) 2013-09-07 2013-09-07 Beef soaked with corn juice

Country Status (1)

Country Link
CN (1) CN103504350A (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104223131A (en) * 2014-07-05 2014-12-24 安徽光正食品有限公司 Sweet potato-flavor beef granules
CN104286946A (en) * 2014-09-23 2015-01-21 王学兵 Sauce spiced beef and preparation method thereof
CN104286880A (en) * 2014-09-23 2015-01-21 陈添天 Rib-flavored spiced beef and preparation method thereof
CN104286929A (en) * 2014-09-23 2015-01-21 王学兵 Fungus-flavor spiced beef and preparation method thereof
CN104286883A (en) * 2014-09-23 2015-01-21 陈添天 Spiced beef capable of keeping young and preparation method of spiced beef capable of keeping young
CN104286885A (en) * 2014-09-23 2015-01-21 王学兵 Blood-replenishing spiced beef containing red dates, and preparation method of spiced beef
CN104305232A (en) * 2014-09-23 2015-01-28 王学兵 Pungent and spicy spiced beef and preparation method thereof
CN104982947A (en) * 2015-07-20 2015-10-21 贵州黄平牛老大食品有限公司 Processing method of uncaria beef jerky
CN105077303A (en) * 2015-07-20 2015-11-25 贵州黄平牛老大食品有限公司 Spleen strengthening and lung moistening sliced dried beef processing method

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101069564A (en) * 2007-03-16 2007-11-14 杭州佳美旅游营养食品有限公司 Tea-fragrant cow-meat pellets and making method
CN102125266A (en) * 2010-01-14 2011-07-20 穆欣 Production method of beef jerky
CN102754841A (en) * 2012-06-29 2012-10-31 蚌埠市丰牧牛羊肉制品有限责任公司 Sauced medlar sliced dried beef and preparation method thereof
CN102754839A (en) * 2012-06-29 2012-10-31 蚌埠市丰牧牛羊肉制品有限责任公司 Sliced dried beef beneficial to vision and preparation method of sliced dried beef

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101069564A (en) * 2007-03-16 2007-11-14 杭州佳美旅游营养食品有限公司 Tea-fragrant cow-meat pellets and making method
CN102125266A (en) * 2010-01-14 2011-07-20 穆欣 Production method of beef jerky
CN102754841A (en) * 2012-06-29 2012-10-31 蚌埠市丰牧牛羊肉制品有限责任公司 Sauced medlar sliced dried beef and preparation method thereof
CN102754839A (en) * 2012-06-29 2012-10-31 蚌埠市丰牧牛羊肉制品有限责任公司 Sliced dried beef beneficial to vision and preparation method of sliced dried beef

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
徐清萍: "《调味品加工技术与配方》", 31 March 2011, 中国纺织出版社 *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104223131A (en) * 2014-07-05 2014-12-24 安徽光正食品有限公司 Sweet potato-flavor beef granules
CN104286946A (en) * 2014-09-23 2015-01-21 王学兵 Sauce spiced beef and preparation method thereof
CN104286880A (en) * 2014-09-23 2015-01-21 陈添天 Rib-flavored spiced beef and preparation method thereof
CN104286929A (en) * 2014-09-23 2015-01-21 王学兵 Fungus-flavor spiced beef and preparation method thereof
CN104286883A (en) * 2014-09-23 2015-01-21 陈添天 Spiced beef capable of keeping young and preparation method of spiced beef capable of keeping young
CN104286885A (en) * 2014-09-23 2015-01-21 王学兵 Blood-replenishing spiced beef containing red dates, and preparation method of spiced beef
CN104305232A (en) * 2014-09-23 2015-01-28 王学兵 Pungent and spicy spiced beef and preparation method thereof
CN104982947A (en) * 2015-07-20 2015-10-21 贵州黄平牛老大食品有限公司 Processing method of uncaria beef jerky
CN105077303A (en) * 2015-07-20 2015-11-25 贵州黄平牛老大食品有限公司 Spleen strengthening and lung moistening sliced dried beef processing method

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