CN103719807A - Nutritious beef paste for winter and preparation method thereof - Google Patents
Nutritious beef paste for winter and preparation method thereof Download PDFInfo
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- CN103719807A CN103719807A CN201310701807.3A CN201310701807A CN103719807A CN 103719807 A CN103719807 A CN 103719807A CN 201310701807 A CN201310701807 A CN 201310701807A CN 103719807 A CN103719807 A CN 103719807A
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- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000008935 nutritious Nutrition 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 239000008158 vegetable oil Substances 0.000 claims abstract description 10
- 244000000626 Daucus carota Species 0.000 claims abstract description 9
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000004221 Brassica oleracea var gemmifera Nutrition 0.000 claims abstract description 7
- 244000308368 Brassica oleracea var. gemmifera Species 0.000 claims abstract description 7
- 241000488974 Loranthus Species 0.000 claims abstract description 7
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- 244000062730 Melissa officinalis Species 0.000 claims abstract description 7
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 7
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- 241000272525 Anas platyrhynchos Species 0.000 claims description 6
- 244000163122 Curcuma domestica Species 0.000 claims description 6
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- 235000002710 Ilex cornuta Nutrition 0.000 claims description 6
- 241001310146 Ilex cornuta Species 0.000 claims description 6
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims description 6
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- 230000001093 anti-cancer Effects 0.000 description 1
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Classifications
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- 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
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/428—Addition 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
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
-
- 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)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a nutritious beef paste for winter, which is made from the following raw materials in parts by weight: 50 to 60 parts of beef, 20 to 25 parts of barsch-filet, 25 to 35 parts of sugarcane juice, 30 to 35 parts of carrots, 20 to 25 parts of brussels sprouts, 10 to 25 parts of shallot, 6 to 8 parts of garlic, 6 to 8 parts of ginger, 20 to 25 parts of preserved apricot, 30 to 40 parts of thick broad-bean sauce, 30 to 40 parts of vegetable oil, 1 to 2 parts of cowherb seeds, 1 to 3 parts of balm, 1 to 2 parts of parasitic loranthus, 1 to 2 parts of stachys baicalensis, 1 to 2 parts of a food additive and a proper amount of water. The nutritious beef paste provided by the invention is scientific and has health care properties in process and material selection. The barsch-filet has the effects of nourishing liver and kidney, benefiting spleen and stomach, and preventing phlegm from forming and stopping coughing. The carrots have the functions of protecting eyes, preventing cancer, resisting oxidation, maintaining beauty and keeping young, regulating immune function, preventing constipation, enhancing metabolism and the like. The preserved apricot has the effects of invigorating spleen to promote digestion, helping produce saliva and slake thirst. The stachys baicalensis has the effects of dispelling the wind and detoxifying, and stopping bleeding.
Description
Technical field
The present invention relates to a kind of food and technology field thereof, particularly one nourishing beef sauce in winter and preparation method thereof.
Background technology
due to the development of social productive forces and improving constantly of people's living standard, people start to rise to gradually quality of life and food health problem from warm full problem, nowadays food health and safety problem emerge in an endless stream, many people have unpleasantness for the safety problem of food service industry, concern for diet is also more and more, and food need to be taken in the main source of energy every day as people.Therefore, how to guarantee that the food had is not only healthy but also be rich in the nutrition of various needed by human body, it is the developing direction of present grocery trade, existing beef paste technique is in order to meet consumer taste demand, in manufacture craft, cause the nutritional labeling in raw material to run off in process, be unfavorable for the health of human body.Beef paste of the present invention is how in technique or all have certain science and health properties in selection.
Summary of the invention
The present invention has made up the deficiencies in the prior art, and one nourishing beef sauce in winter and preparation method thereof is provided.
Technical scheme of the present invention is as follows:
Beef paste is made by the raw material of following weight portion: beef 50-60, perch meat 20-25, sugar-cane juice 25-35, carrot 30-35, brussels sprout 20-25, spring onion 10-15, garlic 6-8, ginger 6-8, preserved apricot 20-25, thick broad-bean sauce 30-40, vegetable oil 30-40, seed of cowherb 1-2, balm 1-3, parasitic loranthus 1-2, Herba Stachydis 1-2, food additives 1-2, water are appropriate;
Described food additives are made by the raw material of following weight portion: glutinous rice flour 40-50, almond 20-30, green plum 15-20, sophora flower 10-13, fresh mushroom freeze-dried powder 8-12, roast duck skin 5-6, eel grass 2-3, purple perilla 5-6, Chinese holly leaf 4-5, dandelion 5-6, mushroom 2-3, Radix Angelicae Sinensis 4-5, root tuber of aromatic turmeric 3-4, yellow rice wine 10-15, water are appropriate.Green plum is cleaned to stoning and break into fruit juice, add almond to grind pulping, must mix slurry; Sophora flower is put into yellow rice wine and soak 20-24 hour, taking-up is put into dryer oven dry and is pulverized together with roast duck skin, obtains mixed powder; Eel grass, purple perilla, Chinese holly leaf, dandelion, mushroom, Radix Angelicae Sinensis, root tuber of aromatic turmeric are added to suitable quantity of water slow fire boiling 1-2 hour, filter to obtain decoction liquor; The mixing slurry of gained, mixed powder, decoction liquor and other residual components are mixed, and little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and obtains.
The concrete steps of the preparation of beef paste are as follows:
(1) beef is twisted into muddy flesh, puts into vegetable oil and stir-fry to ripe, pull beef out, standby;
(2) spring onion, garlic, ginger are cleaned and be cut into piece, put into food steamer and cook together with perch meat, then the flesh of fish is broken into muddy flesh, standby;
(3) carrot is cleaned to peeling and brussels sprout section, added in sugar-cane juice and flood 1-2 days, taking-up is dried, and obtains dry vegetalbe, standby;
(4) seed of cowherb, balm, parasitic loranthus, Herba Stachydis are added to slow fire boiling 1-2 hour in suitable quantity of water, filter sediment, spraying is dry, obtains traditional Chinese medicine powder, standby;
(5) together with the traditional Chinese medicine powder of the dry vegetalbe of the fish meat puree of the beef of step 1 and vegetable oil, step 2, step 3, step 4 and other residual components, put into frying pan, stir-fry dry, cooling to moisture consumption, obtain.
Beneficial effect of the present invention:
Beef paste of the present invention is how in technique or all have certain science and health properties in selection.Perch meat has the effect of filling liver kidney, beneficial taste, preventing phlegm from forming and stopping coughing.The effect such as carrot has eyeshield, anti-cancer, anti-oxidant, skin maintenance, adjusting immunologic function, Constipation, enhance metabolism.The effect that preserved apricot has reinforcing spleen to promote digestion, promotes the production of body fluid to quench thirst.Herba Stachydis has the effect of the removing toxic substances of dispeling the wind, hemostasis.
Specific embodiments
Below in conjunction with the following specific embodiment, the present invention is described in further detail:
The raw material that takes following weight portion (kg) is made: beef 55, perch meat 23, sugar-cane juice 30, carrot 32, brussels sprout 22, spring onion 12, garlic 7, ginger 7, preserved apricot 22, thick broad-bean sauce 35, vegetable oil 35, the seed of cowherb 1, balm 2, parasitic loranthus 1, Herba Stachydis 1, food additives 1, water are appropriate;
Described food additives are made by the raw material of following weight portion (kg): glutinous rice flour 45, almond 25, green plum 16, sophora flower 12, fresh mushroom freeze-dried powder 10, roast duck skin 5, eel grass 2, purple perilla 5, Chinese holly leaf 4, dandelion 5, mushroom 2, Radix Angelicae Sinensis 4, root tuber of aromatic turmeric 3, yellow rice wine 13, water are appropriate.Green plum is cleaned to stoning and break into fruit juice, add almond to grind pulping, must mix slurry; Sophora flower is put into yellow rice wine and soak 22 hours, taking-up is put into dryer oven dry and is pulverized together with roast duck skin, obtains mixed powder; Eel grass, purple perilla, Chinese holly leaf, dandelion, mushroom, Radix Angelicae Sinensis, root tuber of aromatic turmeric are added to suitable quantity of water slow fire boiling 1.5 hours, filter to obtain decoction liquor; The mixing slurry of gained, mixed powder, decoction liquor and other residual components are mixed, and little fire boils, stirs 25 minutes, and cooling, spraying is dried, and obtains.
The preparation method's of beef paste concrete steps are as follows:
(1) beef is twisted into muddy flesh, puts into vegetable oil and stir-fry to ripe, pull beef out, standby;
(2) spring onion, garlic, ginger are cleaned and be cut into piece, put into food steamer and cook together with perch meat, then the flesh of fish is broken into muddy flesh, standby;
(3) carrot is cleaned to peeling and brussels sprout section, added in sugar-cane juice and flood 1 day, taking-up is dried, and obtains dry vegetalbe, standby;
(4) seed of cowherb, balm, parasitic loranthus, Herba Stachydis are added in suitable quantity of water to slow fire boiling 2 hours, filter sediment, spraying is dry, obtains traditional Chinese medicine powder, standby;
(5) together with the traditional Chinese medicine powder of the dry vegetalbe of the fish meat puree of the beef of step 1 and vegetable oil, step 2, step 3, step 4 and other residual components, put into frying pan, stir-fry dry, cooling to moisture consumption, obtain.
Claims (2)
- One kind winter nourishing beef sauce, it is characterized in that, by the raw material of following weight portion, made: beef 50-60, perch meat 20-25, sugar-cane juice 25-35, carrot 30-35, brussels sprout 20-25, spring onion 10-15, garlic 6-8, ginger 6-8, preserved apricot 20-25, thick broad-bean sauce 30-40, vegetable oil 30-40, seed of cowherb 1-2, balm 1-3, parasitic loranthus 1-2, Herba Stachydis 1-2, food additives 1-2, water are appropriate;Described food additives are made by the raw material of following weight portion: glutinous rice flour 40-50, almond 20-30, green plum 15-20, sophora flower 10-13, fresh mushroom freeze-dried powder 8-12, roast duck skin 5-6, eel grass 2-3, purple perilla 5-6, Chinese holly leaf 4-5, dandelion 5-6, mushroom 2-3, Radix Angelicae Sinensis 4-5, root tuber of aromatic turmeric 3-4, yellow rice wine 10-15, water are appropriate; Green plum is cleaned to stoning and break into fruit juice, add almond to grind pulping, must mix slurry; Sophora flower is put into yellow rice wine and soak 20-24 hour, taking-up is put into dryer oven dry and is pulverized together with roast duck skin, obtains mixed powder; Eel grass, purple perilla, Chinese holly leaf, dandelion, mushroom, Radix Angelicae Sinensis, root tuber of aromatic turmeric are added to suitable quantity of water slow fire boiling 1-2 hour, filter to obtain decoction liquor; The mixing slurry of gained, mixed powder, decoction liquor and other residual components are mixed, and little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and obtains.
- According to described in claims 1 winter nourishing beef sauce, it is characterized in that, preparation method's concrete steps are as follows:(1) beef is twisted into muddy flesh, puts into vegetable oil and stir-fry to ripe, pull beef out, standby;(2) spring onion, garlic, ginger are cleaned and be cut into piece, put into food steamer and cook together with perch meat, then the flesh of fish is broken into muddy flesh, standby;(3) carrot is cleaned to peeling and brussels sprout section, added in sugar-cane juice and flood 1-2 days, taking-up is dried, and obtains dry vegetalbe, standby;(4) seed of cowherb, balm, parasitic loranthus, Herba Stachydis are added to slow fire boiling 1-2 hour in suitable quantity of water, filter sediment, spraying is dry, obtains traditional Chinese medicine powder, standby;(5) together with the traditional Chinese medicine powder of the dry vegetalbe of the fish meat puree of the beef of step 1 and vegetable oil, step 2, step 3, step 4 and other residual components, put into frying pan, stir-fry dry, cooling to moisture consumption, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310701807.3A CN103719807A (en) | 2013-12-19 | 2013-12-19 | Nutritious beef paste for winter and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310701807.3A CN103719807A (en) | 2013-12-19 | 2013-12-19 | Nutritious beef paste for winter and preparation method thereof |
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| CN103719807A true CN103719807A (en) | 2014-04-16 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026560A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Hot and spicy sauce and preparation method thereof |
| CN104026451A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Fish-flavored sticky rice sauce and preparation method thereof |
| CN104432278A (en) * | 2014-11-19 | 2015-03-25 | 安徽省固镇县争华羊业有限公司 | Mutton soup with warming and nourishing functions and processing method thereof |
| CN104543961A (en) * | 2015-01-09 | 2015-04-29 | 马鞍山市黄池食品（集团）有限公司 | Cod and sweet broad pea lean meat sauce and preparation method thereof |
| CN104585726A (en) * | 2015-01-09 | 2015-05-06 | 马鞍山市黄池食品（集团）有限公司 | Spicy lean meat paste containing collybia albuminosa, and preparation method of spicy lean meat paste |
| RU2574456C1 (en) * | 2014-11-27 | 2016-02-10 | Олег Иванович Квасенков | Meat-and-vegetal pate production method |
-
2013
- 2013-12-19 CN CN201310701807.3A patent/CN103719807A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026560A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Hot and spicy sauce and preparation method thereof |
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