CN103719805A - 一种降血压功效的牛肉酱及其制备方法 - Google Patents
一种降血压功效的牛肉酱及其制备方法 Download PDFInfo
- Publication number
- CN103719805A CN103719805A CN201310701781.2A CN201310701781A CN103719805A CN 103719805 A CN103719805 A CN 103719805A CN 201310701781 A CN201310701781 A CN 201310701781A CN 103719805 A CN103719805 A CN 103719805A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- beef
- blood pressure
- obtains
- 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
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 30
- 230000036772 blood pressure Effects 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 10
- 230000001603 reducing effect Effects 0.000 title abstract 5
- 230000000694 effects Effects 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 9
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 9
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 9
- 244000067456 Chrysanthemum coronarium Species 0.000 claims abstract description 9
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 claims abstract description 9
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 9
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 9
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 9
- 239000011425 bamboo Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 235000009388 Parthenocissus quinquefolia Nutrition 0.000 claims abstract description 7
- 241000219099 Parthenocissus quinquefolia Species 0.000 claims abstract description 7
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 7
- 244000233952 Polygonum bistorta Species 0.000 claims abstract description 7
- 235000014258 Polygonum bistorta Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 239000000312 peanut oil Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 27
- 239000003814 drug Substances 0.000 claims description 12
- 235000013557 nattō Nutrition 0.000 claims description 9
- 239000013049 sediment Substances 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 9
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 7
- 235000014364 Trapa natans Nutrition 0.000 claims description 7
- 235000009165 saligot Nutrition 0.000 claims description 7
- 241000222532 Agrocybe Species 0.000 claims description 6
- 241001645380 Bassia scoparia Species 0.000 claims description 6
- 241000282994 Cervidae Species 0.000 claims description 6
- 241001264174 Cordyceps militaris Species 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 241000222684 Grifola Species 0.000 claims description 6
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims description 6
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims description 6
- 244000241872 Lycium chinense Species 0.000 claims description 6
- 235000015468 Lycium chinense Nutrition 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 240000007313 Tilia cordata Species 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 235000002020 sage Nutrition 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 4
- 241001116389 Aloe Species 0.000 claims description 3
- 241000283026 Cervus elaphus Species 0.000 claims description 3
- 240000001085 Trapa natans Species 0.000 claims description 3
- 235000011399 aloe vera Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 8
- 208000026435 phlegm Diseases 0.000 abstract description 8
- 230000029087 digestion Effects 0.000 abstract description 7
- 230000001737 promoting effect Effects 0.000 abstract description 7
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 208000004880 Polyuria Diseases 0.000 abstract description 5
- 230000035619 diuresis Effects 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 5
- 210000004072 lung Anatomy 0.000 abstract description 4
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 208000035473 Communicable disease Diseases 0.000 abstract description 2
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract description 2
- 206010038743 Restlessness Diseases 0.000 abstract description 2
- 230000001154 acute effect Effects 0.000 abstract description 2
- 208000015181 infectious disease Diseases 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 230000000171 quenching effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 231100000331 toxic Toxicity 0.000 abstract description 2
- 230000002588 toxic effect Effects 0.000 abstract description 2
- 230000004304 visual acuity Effects 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract 3
- 235000019789 appetite Nutrition 0.000 abstract 3
- 230000001939 inductive effect Effects 0.000 abstract 3
- 230000002040 relaxant effect Effects 0.000 abstract 3
- 244000103152 Eleocharis tuberosa Species 0.000 abstract 2
- 235000014309 Eleocharis tuberosa Nutrition 0.000 abstract 2
- 210000000952 spleen Anatomy 0.000 abstract 2
- 238000005728 strengthening Methods 0.000 abstract 2
- 206010001605 Alcohol poisoning Diseases 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 244000301850 Cupressus sempervirens Species 0.000 abstract 1
- 235000007877 Diospyros australis Nutrition 0.000 abstract 1
- 240000009023 Myrrhis odorata Species 0.000 abstract 1
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 240000003889 Piper guineense Species 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 206010036790 Productive cough Diseases 0.000 abstract 1
- 240000002577 Prunus nigra Species 0.000 abstract 1
- 235000010875 Prunus nigra Nutrition 0.000 abstract 1
- 241001660931 Salvia prionitis Species 0.000 abstract 1
- 235000015558 Salvia prionitis Nutrition 0.000 abstract 1
- 244000007853 Sarothamnus scoparius Species 0.000 abstract 1
- 235000018288 Vitex doniana Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000001050 lubricating effect Effects 0.000 abstract 1
- 230000027939 micturition Effects 0.000 abstract 1
- 239000003607 modifier Substances 0.000 abstract 1
- 230000001717 pathogenic effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 208000024794 sputum Diseases 0.000 abstract 1
- 210000003802 sputum Anatomy 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 241001083492 Trapa Species 0.000 description 4
- 230000001077 hypotensive effect Effects 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 206010019280 Heart failures Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 208000020832 chronic kidney disease Diseases 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- JTJMJGYZQZDUJJ-UHFFFAOYSA-N phencyclidine Chemical compound C1CCCCN1C1(C=2C=CC=CC=2)CCCCC1 JTJMJGYZQZDUJJ-UHFFFAOYSA-N 0.000 description 1
- 229950010883 phencyclidine Drugs 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种降血压功效的牛肉酱，由下列重量份的原料制成：牛肉60-70、马蹄20-25、茼蒿20-30、乌梅15-20、竹笋20-25、豆豉40-50、花生油20-30、花椒1-2、茴香0.5-1、白蔹1-3、红根草2-3、拳参1-2、地肤子1-2、食品改良剂1-2、水适量；本发明的牛肉酱，具有开胃消食、降血压的功效。添加的原料不仅使牛肉酱的味道特别、口感爽口，还具有一定的保健作用。马蹄具有预防急性传染病、清热泻火、凉血解毒、利尿通便祛痰、消食除胀等作用。茼蒿具有消食开胃、通便利肺、清血养心、润肺化痰、利小便、降血压的作用。竹笋不仅具有滋阴凉血、降血压、和中润肠、清热化痰、解渴除烦、清热益气、利膈爽胃、利尿通便、解毒透疹、养肝明目、消食的功效，还可开胃健脾、宽肠利膈、通肠排便、开膈豁痰、消油腻、解酒毒的作用。
Description
技术领域
本发明涉及一种食品及其工艺技术领域，特别涉及一种降血压功效的牛肉酱及其制备方法。
背景技术
目前，由于生活水平的不断提高以及高热量、高脂肪食品与烟酒的过量摄入，使人们得高血压的症状越来越多。高血压是最常见的慢性病，也是心脑血管病最主要的危险因素，脑卒中、心肌梗死、心力衰竭及慢性肾脏病是其主要并发症。
牛肉是一种低脂肪高蛋白的功能性肉类，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和修复组织等 方面特别适宜。牛肉有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功能。牛肉为主原料制成的牛肉酱，是可以使高血压患者放心的调味料。本发明的具有降血压功效的调味酱是采用牛肉作为主原料制成的牛肉酱，另外还添加了一些具有降血压作用的天然食材，使高血压患者可以无后顾之忧的食用。
发明内容
本发明弥补了现有技术的不足，提供一种降血压功效的牛肉酱及其制备方法。
本发明的技术方案如下：
牛肉酱由下列重量份的原料制成：牛肉60-70、马蹄20-25、茼蒿20-30、乌梅15-20、竹笋20-25、豆豉40-50、花生油20-30、花椒1-2、茴香0.5-1、白蔹1-3、红根草2-3、拳参1-2、地肤子1-2、食品改良剂1-2、水适量；
所述食品改良剂由下列重量份的原料制成：纳豆40-50、马鹿茸粉6-10、芦荟干粉15-20、梅花10-15、茶树菇18-22、牡丹皮4-5、鹿角胶3-4、绞股蓝3-4、地骨皮5-6、灰树花5-6、白郎花4-5、蛹虫草3-4、米醋6-8、水适量。制备方法是将纳豆烘干研磨成粉；将梅花、茶树菇放入米醋中浸泡6-8小时，取出晒干，研磨成粉，得混合粉；将牡丹皮、鹿角胶、绞股蓝、地骨皮、灰树花、白郎花、蛹虫草加入适量水中煎煮1-2小时，滤掉沉渣，喷雾干燥，得中药粉；将所得纳豆粉、混合粉、中药粉以及其它剩余成分混合均匀，灭菌，即得。
牛肉酱的制备的具体步骤如下：
（1）将马蹄洗净去皮与茼蒿一起放入研磨机中研磨成汁，滤掉沉渣，喷雾干燥，得果蔬粉，备用；
（2）将乌梅去核后与竹笋切成小块，置于阳光下晒干，放入烧热的花生油中油炸至熟，捞出，备用；
（3）将白蔹、红根草、拳参、地肤子加入适量水中文火煎煮1-2小时，滤掉沉渣，喷雾干燥，得中药粉，备用；
（4）将牛肉洗净搅成肉泥，将步骤1的果蔬粉与步骤3的中药粉混合均匀后与肉泥混合，揉搓均匀，与花椒、茴香放入步骤2的油锅中翻炒至牛肉变色后加入步骤2的油炸物、豆豉以及其它剩余成分继续翻炒20-30分钟，即得。
本发明的有益效果：
本发明的牛肉酱，具有开胃消食、降血压的功效。添加的原料不仅使牛肉酱的味道特别、口感爽口，还具有一定的保健作用。马蹄具有预防急性传染病、清热泻火、凉血解毒、利尿通便祛痰、消食除胀等作用。茼蒿具有消食开胃、通便利肺、清血养心、润肺化痰、利小便、降血压的作用。竹笋不仅具有滋阴凉血、降血压、和中润肠、清热化痰、解渴除烦、清热益气、利膈爽胃、利尿通便、解毒透疹、养肝明目、消食的功效，还可开胃健脾、宽肠利膈、通肠排便、开膈豁痰、消油腻、解酒毒的作用。
具体实施方案
下面结合以下具体实施方式对本发明作进一步的详细描述：
称取下列重量份（kg）的原料制成：牛肉65、马蹄23、茼蒿25、乌梅17、竹笋24、豆豉45、花生油25、花椒1、茴香1、白蔹2、红根草2、拳参1、地肤子1、食品改良剂1、水适量；
所述食品改良剂由下列重量份（kg）的原料制成：纳豆45、马鹿茸粉8、芦荟干粉18、梅花13、茶树菇20、牡丹皮4、鹿角胶3、绞股蓝3、地骨皮5、灰树花6、白郎花5、蛹虫草4、米醋7、水适量。制备方法是将纳豆烘干研磨成粉；将梅花、茶树菇放入米醋中浸泡7小时，取出晒干，研磨成粉，得混合粉；将牡丹皮、鹿角胶、绞股蓝、地骨皮、灰树花、白郎花、蛹虫草加入适量水中煎煮2小时，滤掉沉渣，喷雾干燥，得中药粉；将所得纳豆粉、混合粉、中药粉以及其它剩余成分混合均匀，灭菌，即得。
牛肉酱的制备方法的具体步骤如下：
（1）将马蹄洗净去皮与茼蒿一起放入研磨机中研磨成汁，滤掉沉渣，喷雾干燥，得果蔬粉，备用；
（2）将乌梅去核后与竹笋切成小块，置于阳光下晒干，放入烧热的花生油中油炸至熟，捞出，备用；
（3）将白蔹、红根草、拳参、地肤子加入适量水中文火煎煮2小时，滤掉沉渣，喷雾干燥，得中药粉，备用；
（4）将牛肉洗净搅成肉泥，将步骤1的果蔬粉与步骤3的中药粉混合均匀后与肉泥混合，揉搓均匀，与花椒、茴香放入步骤2的油锅中翻炒至牛肉变色后加入步骤2的油炸物、豆豉以及其它剩余成分继续翻炒25分钟，即得。
Claims (2)
1.一种降血压功效的牛肉酱，其特征在于，由下列重量份的原料制成：牛肉60-70、马蹄20-25、茼蒿20-30、乌梅15-20、竹笋20-25、豆豉40-50、花生油20-30、花椒1-2、茴香0.5-1、白蔹1-3、红根草2-3、拳参1-2、地肤子1-2、食品改良剂1-2、水适量；
所述食品改良剂由下列重量份的原料制成：纳豆40-50、马鹿茸粉6-10、芦荟干粉15-20、梅花10-15、茶树菇18-22、牡丹皮4-5、鹿角胶3-4、绞股蓝3-4、地骨皮5-6、灰树花5-6、白郎花4-5、蛹虫草3-4、米醋6-8、水适量；制备方法是将纳豆烘干研磨成粉；将梅花、茶树菇放入米醋中浸泡6-8小时，取出晒干，研磨成粉，得混合粉；将牡丹皮、鹿角胶、绞股蓝、地骨皮、灰树花、白郎花、蛹虫草加入适量水中煎煮1-2小时，滤掉沉渣，喷雾干燥，得中药粉；将所得纳豆粉、混合粉、中药粉以及其它剩余成分混合均匀，灭菌，即得。
2.根据权利要求书1所述降血压功效的牛肉酱，其特征在于，制备方法的具体步骤如下：
（1）将马蹄洗净去皮与茼蒿一起放入研磨机中研磨成汁，滤掉沉渣，喷雾干燥，得果蔬粉，备用；
（2）将乌梅去核后与竹笋切成小块，置于阳光下晒干，放入烧热的花生油中油炸至熟，捞出，备用；
（3）将白蔹、红根草、拳参、地肤子加入适量水中文火煎煮1-2小时，滤掉沉渣，喷雾干燥，得中药粉，备用；
（4）将牛肉洗净搅成肉泥，将步骤1的果蔬粉与步骤3的中药粉混合均匀后与肉泥混合，揉搓均匀，与花椒、茴香放入步骤2的油锅中翻炒至牛肉变色后加入步骤2的油炸物、豆豉以及其它剩余成分继续翻炒20-30分钟，即得。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310701781.2A CN103719805A (zh) | 2013-12-19 | 2013-12-19 | 一种降血压功效的牛肉酱及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310701781.2A CN103719805A (zh) | 2013-12-19 | 2013-12-19 | 一种降血压功效的牛肉酱及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719805A true CN103719805A (zh) | 2014-04-16 |
Family
ID=50444299
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310701781.2A Pending CN103719805A (zh) | 2013-12-19 | 2013-12-19 | 一种降血压功效的牛肉酱及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103719805A (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207102A (zh) * | 2014-07-21 | 2014-12-17 | 马鞍山市黄池食品（集团）有限公司 | 一种香辣黄牛肉酱及其制备方法 |
| CN104305142A (zh) * | 2014-09-25 | 2015-01-28 | 章宏卫 | 一种卤香猪蹄酱及其制备方法 |
| CN105876643A (zh) * | 2016-04-26 | 2016-08-24 | 广西智宝科技有限公司 | 一种马蹄豆豉酱及其制作方法 |
-
2013
- 2013-12-19 CN CN201310701781.2A patent/CN103719805A/zh active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207102A (zh) * | 2014-07-21 | 2014-12-17 | 马鞍山市黄池食品（集团）有限公司 | 一种香辣黄牛肉酱及其制备方法 |
| CN104305142A (zh) * | 2014-09-25 | 2015-01-28 | 章宏卫 | 一种卤香猪蹄酱及其制备方法 |
| CN105876643A (zh) * | 2016-04-26 | 2016-08-24 | 广西智宝科技有限公司 | 一种马蹄豆豉酱及其制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102907507B (zh) | 豆干的制作方法 | |
| CN103284122A (zh) | 银鱼酱及其制备方法 | |
| CN102293426B (zh) | 一种食用油茶卤汁及其制作方法 | |
| CN103976245A (zh) | 一种茶香味蓝莓蒸糕及其制备方法 | |
| CN104137935B (zh) | 一种降三高雪莲果茶及其制备方法 | |
| CN104277961A (zh) | 一种润肠通便的雪莲果果醋饮料及其制备方法 | |
| CN103704595A (zh) | 一种野菜风味的面条及其制备方法 | |
| CN104106796A (zh) | 一种降脂保健蜂蜜茶粉及其加工方法 | |
| CN103478655A (zh) | 一种糖醋生姜及其制作方法 | |
| CN103719810A (zh) | 一种多功能保健牛肉酱及其制备方法 | |
| CN103719805A (zh) | 一种降血压功效的牛肉酱及其制备方法 | |
| CN104106795A (zh) | 一种南瓜花明目蜂蜜营养粉及其加工方法 | |
| CN104106776A (zh) | 一种百合茶香保健锅巴及其加工方法 | |
| CN104247814A (zh) | 一种清肝解毒的雪莲果花茶及其制备方法 | |
| CN103549332A (zh) | 一种香辣苔干的制作方法 | |
| CN104351740B (zh) | 一种富含γ-氨基丁酸的茄子甜椒酱及其制备方法 | |
| CN104222462A (zh) | 一种促消化雪莲果脯及其制备方法 | |
| CN103859267A (zh) | 一种利咽清喉保健粥及其制备方法 | |
| CN103989077A (zh) | 一种猕猴桃果味花香锅巴及其加工方法 | |
| CN103976375B (zh) | 一种即食型高钙营养肉松及其制备方法 | |
| CN103918980B (zh) | 一种竹笋养生粥及其制备方法 | |
| CN106689858A (zh) | 一种洋姜营养酱菜及其制备方法 | |
| CN106689855A (zh) | 一种芹菜营养酱菜及其制备方法 | |
| CN103704591A (zh) | 一种润肠通便面条及其制备方法 | |
| CN103719806A (zh) | 一种可以改善营养不良的牛肉酱及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140416 |