CN103621959A - 一种带汤汁的降脂卤牛肉用卤料 - Google Patents

一种带汤汁的降脂卤牛肉用卤料 Download PDF

Info

Publication number
CN103621959A
CN103621959A CN201310557147.6A CN201310557147A CN103621959A CN 103621959 A CN103621959 A CN 103621959A CN 201310557147 A CN201310557147 A CN 201310557147A CN 103621959 A CN103621959 A CN 103621959A
Authority
CN
China
Prior art keywords
weight portion
weight
weight portions
lipid
spice
Prior art date
Legal status (The legal status 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 status listed.)
Pending
Application number
CN201310557147.6A
Other languages
English (en)
Inventor
李孝文
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
JIESHOU HONGLIANG FOOD Co Ltd
Original Assignee
JIESHOU HONGLIANG FOOD Co Ltd
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 JIESHOU HONGLIANG FOOD Co Ltd filed Critical JIESHOU HONGLIANG FOOD Co Ltd
Priority to CN201310557147.6A priority Critical patent/CN103621959A/zh
Publication of CN103621959A publication Critical patent/CN103621959A/zh
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR 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; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR 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; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR 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; Macerating or marinating solutions specially adapted therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

一种带汤汁的降脂卤牛肉用卤料,涉及食品技术领域,在每100重量份的传统调味卤料添加含有降脂功能的中药材姜黄、虎杖、柴胡及泽泻各5重量份。本发明在调味卤料中添加含有降脂功能的中药材:姜黄、虎杖、柴胡、泽泻,使卤制的牛肉和卤汤汁在满足食欲营养的同时具有降脂功能,促进人体健康。

Description

一种带汤汁的降脂卤牛肉用卤料
技术领域
本发明涉及食品技术领域,具体涉及一种带汤汁的降脂卤牛肉用卤料。
背景技术
牛肉是全世界人都爱吃的食品,中国人消费的肉类食品之一,仅次于猪肉,牛肉蛋白质含量高,而脂肪含量低,所以味道鲜美,受人喜爱,享有“肉中骄子”的美称。
牛肉含有丰富的蛋白质,且氨基酸组成比猪肉更接近人体需要,能提高机体抗病能力,对生长发育及手术后、病后调养的人在补充失血、修复组织等方面特别适宜。寒冬食牛肉,有暖胃作用,为寒冬补益佳品。中医认为,牛肉有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功效。适用于中气下陷、气短体虚,筋骨酸软、贫血久病及面黄目眩之人食。
目前市场上的中式牛肉类产品很多,但纯牛肉出品率都很低,造成产品价格偏高,而且保质期不长;而包装牛肉产品出品率高,但又采用高温杀菌,产品的口感和口味都不尽如人意,不能体现传统酱卤牛肉的特点。
发明内容
本发明所要解决的技术问题在于提供一种味道好,营养成分高的带汤汁的降脂卤牛肉用卤料。
本发明所要解决的技术问题采用以下技术方案来实现:
一种带汤汁的降脂卤牛肉用卤料,在每100重量份的传统调味卤料添加含有降脂功能的中药材姜黄、虎杖、柴胡及泽泻各5重量份。
所述传统调味卤料由卤水100重量份、食盐1.5重量份、白糖8重量份、味精0.15重量份、大枣3.5重量份、甘草0.15重量份、陈皮0.3重量份、山楂0.3重量份、白芷0.3重量份、姜1.5重量份、干辣椒5重量份、桂皮0.25重量份、草果0.35重量份、花椒0.3重量份、肉桂0.3重量份、小茴香0.3重量份、八角0.3重量份、大茴香0.3重量份组成。
本发明的有益效果是:本发明在调味卤料中添加含有降脂功能的中药材:姜黄、虎杖、柴胡、泽泻,使卤制的牛肉和卤汤汁在满足食欲营养的同时具有降脂功能,促进人体健康。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种带汤汁的降脂卤牛肉用卤料,在每100重量份的传统调味卤料添加含有降脂功能的中药材姜黄、虎杖、柴胡及泽泻各5重量份。
所述传统调味卤料由卤水100重量份、食盐1.5重量份、白糖8重量份、味精0.15重量份、大枣3.5重量份、甘草0.15重量份、陈皮0.3重量份、山楂0.3重量份、白芷0.3重量份、姜1.5重量份、干辣椒5重量份、桂皮0.25重量份、草果0.35重量份、花椒0.3重量份、肉桂0.3重量份、小茴香0.3重量份、八角0.3重量份、大茴香0.3重量份组成。
实施例2
一种带汤汁的降脂卤牛肉用卤料,在每100kg的传统调味卤料添加含有降脂功能的中药材姜黄5kg、虎杖5kg、柴胡5kg及泽泻5kg。
所述传统调味卤料由卤水100kg、食盐1.5kg、白糖8kg、味精0.15kg、大枣3.5kg、甘草0.15kg、陈皮0.3kg、山楂0.3kg、白芷0.3kg、姜1.5kg、干辣椒5kg、桂皮0.25kg、草果0.35kg、花椒0.3kg、肉桂0.3kg、小茴香0.3kg、八角0.3kg、大茴香0.3kg组成。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。

Claims (2)

1.一种带汤汁的降脂卤牛肉用卤料,其特征在于:在每100重量份的传统调味卤料添加含有降脂功能的中药材姜黄、虎杖、柴胡及泽泻各5重量份。
2.根据权利要求1所述的一种带汤汁的降脂卤牛肉用卤料,其特征在于:所述传统调味卤料由卤水100重量份、食盐1.5重量份、白糖8重量份、味精0.15重量份、大枣3.5重量份、甘草0.15重量份、陈皮0.3重量份、山楂0.3重量份、白芷0.3重量份、姜1.5重量份、干辣椒5重量份、桂皮0.25重量份、草果0.35重量份、花椒0.3重量份、肉桂0.3重量份、小茴香0.3重量份、八角0.3重量份、大茴香0.3重量份组成。
CN201310557147.6A 2013-11-11 2013-11-11 一种带汤汁的降脂卤牛肉用卤料 Pending CN103621959A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310557147.6A CN103621959A (zh) 2013-11-11 2013-11-11 一种带汤汁的降脂卤牛肉用卤料

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310557147.6A CN103621959A (zh) 2013-11-11 2013-11-11 一种带汤汁的降脂卤牛肉用卤料

Publications (1)

Publication Number Publication Date
CN103621959A true CN103621959A (zh) 2014-03-12

Family

ID=50203690

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310557147.6A Pending CN103621959A (zh) 2013-11-11 2013-11-11 一种带汤汁的降脂卤牛肉用卤料

Country Status (1)

Country Link
CN (1) CN103621959A (zh)

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1354000A (zh) * 2000-11-21 2002-06-19 黄涛 一种瘦身减肥茶及其制作方法
CN1398542A (zh) * 2002-08-22 2003-02-26 沈晓瑜 一种卤料及其卤制食品的方法
CN101411851A (zh) * 2008-12-01 2009-04-22 北京凯晋科技有限公司 一种防治高脂血症和动脉粥样硬化的中药组合物
CN101537160A (zh) * 2009-04-29 2009-09-23 田均 一种排毒养颜保健品
CN102049014A (zh) * 2011-01-17 2011-05-11 水厚地 一种佐餐降压降脂调节酒
CN102551096A (zh) * 2012-03-19 2012-07-11 湖南津佳兔业科技食品产业有限公司 一种肉类卤料及其肉类卤煮方法
CN103271318A (zh) * 2013-04-07 2013-09-04 安徽隐山畜牧业开发有限公司 一种卤制牛肉的卤料及其卤制方法
CN103301413A (zh) * 2013-07-08 2013-09-18 崔新明 一种治疗高血脂合并高血糖症的中药组合物
CN103315325A (zh) * 2013-07-17 2013-09-25 孙逊 一种卤牛肉及其制作方法

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1354000A (zh) * 2000-11-21 2002-06-19 黄涛 一种瘦身减肥茶及其制作方法
CN1398542A (zh) * 2002-08-22 2003-02-26 沈晓瑜 一种卤料及其卤制食品的方法
CN101411851A (zh) * 2008-12-01 2009-04-22 北京凯晋科技有限公司 一种防治高脂血症和动脉粥样硬化的中药组合物
CN101537160A (zh) * 2009-04-29 2009-09-23 田均 一种排毒养颜保健品
CN102049014A (zh) * 2011-01-17 2011-05-11 水厚地 一种佐餐降压降脂调节酒
CN102551096A (zh) * 2012-03-19 2012-07-11 湖南津佳兔业科技食品产业有限公司 一种肉类卤料及其肉类卤煮方法
CN103271318A (zh) * 2013-04-07 2013-09-04 安徽隐山畜牧业开发有限公司 一种卤制牛肉的卤料及其卤制方法
CN103301413A (zh) * 2013-07-08 2013-09-18 崔新明 一种治疗高血脂合并高血糖症的中药组合物
CN103315325A (zh) * 2013-07-17 2013-09-25 孙逊 一种卤牛肉及其制作方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
杨青旭等: "调脂口服液配合辛伐他汀治疗高胆固醇血症60例", 《陕西中医》 *
顾奎琴: "《高脂血症的生活指导》", 30 June 2005, 人民军医出版社 *

Similar Documents

Publication Publication Date Title
CN102058080B (zh) 液体调味品
CN102640939A (zh) 一种营养带皮牛肉制品及其制备方法
CN105053936A (zh) 一种炖母鸡用的调味料
CN102366062A (zh) 一种姜晶及其生产工艺
CN104366439A (zh) 一种海带牛肉辣酱制作方法
CN104686983A (zh) 一种鸡精调味品的生产方法
CN103932134B (zh) 一种方便面用调味粉包
CN103504219A (zh) 一种牛肉豆豉油辣椒及其制作方法
CN105410701A (zh) 一种油炸卤蛋夹心牛肉丸子及其制作方法
CN104872713A (zh) 一种石斛葛根鸭肫及其制备方法
CN102370155A (zh) 野菜酱
CN103876088A (zh) 一种炖牛肉用复合调味料
CN103989133B (zh) 一种炖牛肉料及其制备方法
CN106666453A (zh) 一种芝士牛肉丸
CN107028090A (zh) 一种牛肉炸酱面及其制备方法
CN103621959A (zh) 一种带汤汁的降脂卤牛肉用卤料
CN105941883A (zh) 一种牛饲料
CN103504210A (zh) 一种咸味八宝粥
CN104782946A (zh) 一种肉牛饲料的制备方法
CN105685595A (zh) 牛肉酱
CN103932217B (zh) 枸杞辣鹅肉酱
CN102090628A (zh) 抗衰老保健汤及制备方法
CN103932142A (zh) 一种米粉的卤水配方
CN103610087A (zh) 红烧牛肉的制作方法
CN103932160A (zh) 黄芪兔肉酱

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20140312