CN103734677A - Tendon-relaxing antibiosis beef paste and preparation method thereof - Google Patents
Tendon-relaxing antibiosis beef paste and preparation method thereof Download PDFInfo
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- CN103734677A CN103734677A CN201310701808.8A CN201310701808A CN103734677A CN 103734677 A CN103734677 A CN 103734677A CN 201310701808 A CN201310701808 A CN 201310701808A CN 103734677 A CN103734677 A CN 103734677A
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- 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
-
- 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
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- 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)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses tendon-relaxing antibiosis beef paste which is prepared from the following raw materials in parts by weight: 70-80 parts of beef, 50-60 parts of soybean paste, 20-25 parts of red radish sprouts, 20-25 parts of Chinese toon sprouts, 20-25 parts of Chinese torreya, 1-2 parts of thunberg fritillary bulb, 2-3 parts of typha angustifolia, 1-2 parts of begonia evansiana, 1-2 parts of ternate buttercup root, 1-3 parts of green onion and ginger powder, 1-2 parts of pepper, 0.6-1 part of cinnamon, 8-10 parts of brown sugar, 10-12 parts of walnut oil, 20-24 parts of colza oil, 1-2 parts of food additives and a proper amount of water. On the basis of taking the beef as the main raw material, the red radish sprouts with the functions of helping digestion, regulating vital energy, reducing phlegm, relieving a cough, cleaning lung, smoothing throat and eliminating stasis to subdue swelling are added into the beef paste, the Chinese toon sprouts have the functions of protecting liver, tonifying spleen, enriching the blood, relaxing tendon, diminishing inflammation and preventing virus, the Chinese torreya has the functions of killing insects, removing food retention, lubricating lung to reduce phlegm, lubricating intestines to heal haemorrhoids, tonifying spleen, tonifying Qi and removing stagnation to generate new cells, and the walnut oil has the functions of building the body, beautifying the face, beautifying hair, improving the intelligence, preventing cardiovascular and cerebrovascular diseases and supplementing calcium.
Description
Technical field
The present invention relates to a kind of food and technology field thereof, particularly a kind of relaxing muscles and tendons antibacterial cattle meat pulp 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 a kind of relaxing muscles and tendons antibacterial cattle meat pulp 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 70-80, soya sauce 50-60, carrot tassel 20-25, Chinese toon bud 20-25, Chinese torreya 20-25, fritillaria thunbergii 1-2, cattail pollen 2-3, Radix Bischofiae Javanicae 1-2, radix ranunculi ternati 1-2, green onion ginger powder 1-3, Chinese prickly ash 1-2, cassia bark 0.6-1, brown sugar 8-10, walnut oil 10-12, rapeseed oil 20-24, 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 added in suitable quantity of water together with fritillaria thunbergii, cattail pollen, Radix Bischofiae Javanicae, radix ranunculi ternati, slow fire boiling 1-2 hour, takes out beef, is cut into little fourth;
(2) green onion ginger powder, Chinese prickly ash, cassia bark, brown sugar are put into and burnt hot walnut oil and stir-fry and overflow to savory, water in the diced beef of step 1, dipping 20-24 hour, standby;
(3), by Chinese torreya, be ground into disintegrating slag after shelling, carrot tassel, Chinese toon bud chopping, put into frying pan slow fire fried dry together, obtains mixed material, standby;
(4) plant rusting heat is added to mixed material, soya sauce and other residual components of the impregnated beef of step 2, step 3, stir-fry dry, cooling to moisture consumption, obtain
Beneficial effect of the present invention:
Beef paste of the present invention adopt on the basis that beef is main material, also added carrot tassel have help digestion, regulate the flow of vital energy, reduce phlegm, the effect of cough-relieving, removing heat from the lung and relieving sorethroat, eliminating stasis to subdue swelling.Chinese toon bud have protect the liver, invigorating the spleen, enrich blood, the effect of relaxing muscles and tendons, antiphlogistic antibacterial.Chinese torreya has the disappear effect of hemorrhoid, invigorating the spleen tonifying Qi, eliminate blood stasis and promote tissue regeneration of killing insect and eliminating accumulation, moistening lung for removing phlegm, laxation.Walnut oil have improve the health, beautifying face and moistering lotion, beautiful hair care, brain tonic are supported brain, prevention cardiovascular and cerebrovascular disease, the effect of replenishing the calcium.
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 75, soya sauce 55, carrot tassel 23, Chinese toon bud 22, Chinese torreya 23, fritillaria thunbergii 1, cattail pollen 2, Radix Bischofiae Javanicae 1, radix ranunculi ternati 1, green onion ginger powder 2, Chinese prickly ash 1, cassia bark 0.8, brown sugar 8, walnut oil 11, rapeseed oil 22, 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 added in suitable quantity of water together with fritillaria thunbergii, cattail pollen, Radix Bischofiae Javanicae, radix ranunculi ternati, slow fire boiling 2 hours, takes out beef, is cut into little fourth;
(2) green onion ginger powder, Chinese prickly ash, cassia bark, brown sugar are put into and burnt hot walnut oil and stir-fry and overflow to savory, water in the diced beef of step 1, flood 22 hours, standby;
(3), by Chinese torreya, be ground into disintegrating slag after shelling, carrot tassel, Chinese toon bud chopping, put into frying pan slow fire fried dry together, obtains mixed material, standby;
(4) plant rusting heat is added to mixed material, soya sauce and other residual components of the impregnated beef of step 2, step 3, stir-fry dry, cooling to moisture consumption, obtain.
Claims (2)
1. a relaxing muscles and tendons antibacterial cattle meat pulp, it is characterized in that, by the raw material of following weight portion, made: beef 70-80, soya sauce 50-60, carrot tassel 20-25, Chinese toon bud 20-25, Chinese torreya 20-25, fritillaria thunbergii 1-2, cattail pollen 2-3, Radix Bischofiae Javanicae 1-2, radix ranunculi ternati 1-2, green onion ginger powder 1-3, Chinese prickly ash 1-2, cassia bark 0.6-1, brown sugar 8-10, walnut oil 10-12, rapeseed oil 20-24, 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.
2. according to relaxing muscles and tendons antibacterial cattle meat pulp described in claims 1, it is characterized in that, preparation method's concrete steps are as follows:
(1) beef is added in suitable quantity of water together with fritillaria thunbergii, cattail pollen, Radix Bischofiae Javanicae, radix ranunculi ternati, slow fire boiling 1-2 hour, takes out beef, is cut into little fourth;
(2) green onion ginger powder, Chinese prickly ash, cassia bark, brown sugar are put into and burnt hot walnut oil and stir-fry and overflow to savory, water in the diced beef of step 1, dipping 20-24 hour, standby;
(3), by Chinese torreya, be ground into disintegrating slag after shelling, carrot tassel, Chinese toon bud chopping, put into frying pan slow fire fried dry together, obtains mixed material, standby;
(4) plant rusting heat is added to mixed material, soya sauce and other residual components of the impregnated beef of step 2, step 3, stir-fry dry, cooling to moisture consumption, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310701808.8A CN103734677A (en) | 2013-12-19 | 2013-12-19 | Tendon-relaxing antibiosis beef paste and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310701808.8A CN103734677A (en) | 2013-12-19 | 2013-12-19 | Tendon-relaxing antibiosis beef paste and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN103734677A true CN103734677A (en) | 2014-04-23 |
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| CN201310701808.8A Pending CN103734677A (en) | 2013-12-19 | 2013-12-19 | Tendon-relaxing antibiosis beef paste and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026559A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Beef pumpkin paste and preparation method thereof |
| CN107510030A (en) * | 2017-07-19 | 2017-12-26 | 安徽味仙食品有限公司 | A kind of Chinese toon beef paste and preparation method thereof |
| CN112137074A (en) * | 2020-09-26 | 2020-12-29 | 朱仲礼 | Multi-flavor lily beef paste and preparation method thereof |
-
2013
- 2013-12-19 CN CN201310701808.8A patent/CN103734677A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026559A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Beef pumpkin paste and preparation method thereof |
| CN104026559B (en) * | 2014-05-19 | 2015-09-23 | 何群 | A kind of beef pumpkin paste and preparation method thereof |
| CN107510030A (en) * | 2017-07-19 | 2017-12-26 | 安徽味仙食品有限公司 | A kind of Chinese toon beef paste and preparation method thereof |
| CN112137074A (en) * | 2020-09-26 | 2020-12-29 | 朱仲礼 | Multi-flavor lily beef paste and preparation method thereof |
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Application publication date: 20140423 |