CN103734678A - Beef paste with healthcare function in spring and preparation method thereof - Google Patents
Beef paste with healthcare function in spring and preparation method thereof Download PDFInfo
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- CN103734678A CN103734678A CN201310701974.8A CN201310701974A CN103734678A CN 103734678 A CN103734678 A CN 103734678A CN 201310701974 A CN201310701974 A CN 201310701974A CN 103734678 A CN103734678 A CN 103734678A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 21
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 21
- 235000020224 almond Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 210000004185 liver Anatomy 0.000 claims abstract description 16
- 235000015277 pork Nutrition 0.000 claims abstract description 12
- 235000013373 food additive Nutrition 0.000 claims abstract description 10
- 239000002778 food additive Substances 0.000 claims abstract description 10
- 235000011305 Capsella bursa pastoris Nutrition 0.000 claims abstract description 9
- 240000008867 Capsella bursa-pastoris Species 0.000 claims abstract description 9
- 239000008280 blood Substances 0.000 claims abstract description 9
- 210000004369 blood Anatomy 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 7
- 235000019510 Long pepper Nutrition 0.000 claims abstract description 7
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 7
- 240000003455 Piper longum Species 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 239000011425 bamboo Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 9
- 230000036541 health Effects 0.000 claims description 7
- 241000272525 Anas platyrhynchos Species 0.000 claims description 6
- 244000163122 Curcuma domestica Species 0.000 claims description 6
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 6
- 235000002710 Ilex cornuta Nutrition 0.000 claims description 6
- 241001310146 Ilex cornuta Species 0.000 claims description 6
- 240000007171 Imperata cylindrica Species 0.000 claims description 6
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims description 6
- 235000004347 Perilla Nutrition 0.000 claims description 6
- 244000124853 Perilla frutescens Species 0.000 claims description 6
- 241000219784 Sophora Species 0.000 claims description 6
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 241001123263 Zostera Species 0.000 claims description 6
- 125000003118 aryl group Chemical group 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000003373 curcuma longa Nutrition 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013976 turmeric Nutrition 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 240000001949 Taraxacum officinale Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 5
- 230000004438 eyesight Effects 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 2
- 208000002193 Pain Diseases 0.000 abstract description 2
- 206010037660 Pyrexia Diseases 0.000 abstract description 2
- 208000005392 Spasm Diseases 0.000 abstract description 2
- 208000006673 asthma Diseases 0.000 abstract description 2
- 230000035603 choleresis Effects 0.000 abstract description 2
- 230000002175 menstrual effect Effects 0.000 abstract description 2
- 208000004296 neuralgia Diseases 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000035900 sweating Effects 0.000 abstract description 2
- 244000118350 Andrographis paniculata Species 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 abstract 1
- 244000025254 Cannabis sativa Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 241000238631 Hexapoda Species 0.000 abstract 1
- 241001598107 Imperata Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 241000722363 Piper Species 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 230000000740 bleeding effect Effects 0.000 abstract 1
- 239000004202 carbamide Substances 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 230000001050 lubricating effect Effects 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 235000020096 rose wine Nutrition 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 description 9
- 241000245665 Taraxacum Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 description 1
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 description 1
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 235000014102 seafood 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/60—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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses beef paste with a healthcare function in spring. The beef paste is prepared from the following raw materials in parts by weight: 60-70 parts of beef, 10-15 parts of pork liver, 30-35 parts of blood paste, 40-50 parts of rose wine, 20-30 parts of capsella bursa-pastoris, 30-35 parts of bamboo shoots in spring, 20-25 parts of almond, 5-7 parts of white sugar, 40-50 parts of fermented soybeans, 30-40 parts of plant oil, 1-2 parts of piper longum, 1-2 parts of lalang grass rhizome, 2-3 parts of bay leaf, 1-2 parts of andrographis paniculata, 1-2 parts of pepper, 1-2 parts of food additives and a proper amount of water. The beef paste disclosed by the invention not only is delicious in taste, but also has certain healthcare value, and is applicable to eating in spring. The bay leaf has the functions of relieving pain, preventing neurodynia, bacteria and spasm, appetizing, astringing, prompting choleresis, prompting urea, stimulating the menstrual flow, bringing down fever, smoothening liver, killing insects, prompting birth, smoothening stomach, prompting sweating and building the body, the port liver has the functions of tonifying liver, improving eyesight and tonifying blood, the capsella bursa-pastoris has the effects of smoothening spleen, alleviating water retention, stopping bleeding and improving eyesight, and the almond has the functions of relieving cough and asthma, maintaining beauty and keeping young as well as lubricating intestine and relaxing bowel.
Description
Technical field
The present invention relates to a kind of food and technology field thereof, particularly a kind of health in spring beef paste and preparation method thereof.
Background technology
from the invention of sauce, start to today, always be indispensable traditional seasoning matter and flavouring on people's dining table, sauce is on original basis, multiply various sauce kind, there is successively thick broad-bean sauce, meat pulp, flour pastes etc. are of a great variety, wherein beef with brown sauce, Saute beef with cayenne pepper, fried bean sauce pork sauce, seafood taste, spareribs with brown sauce taste, fermented soya beans, salted or other wise juice taste, sesame taste, sauerkraut fishiness sauce etc. is all widely liked by masses, wherein beef paste has obtained liking of consumers in general especially, beef paste of the present invention, in selection or manufacture craft, all there is certain novelty, the beef paste made from this has good health care and health is worth.
Summary of the invention
The present invention has made up the deficiencies in the prior art, and a kind of health in spring beef paste 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 60-70, pork liver 10-15, the glutinous 30-35 of blood, rosolio 40-50, shepherd's purse 20-30, spring bamboo 30-35, almond 20-25, white sugar 5-7, fermented soya bean 40-50, vegetable oil 30-40, piper longum 1-2, cogongrass rhizome 1-2, basyleave 2-3, Herba Andrographitis 1-2, Chinese prickly ash 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 and Chinese prickly ash are put into suitable quantity of water and boil, pull beef out, be cut into meat cubelets, obtain diced beef, standby;
(2) pork liver is dried to pulverize, add suitable quantity of water to grind pulping glutinous blood cleaning, mix with pork liver powder, heating is boiled, and must mix slurry;
(3) shepherd's purse, spring bamboo are ground to form to dish juice after cleaning, add almond to continue to grind, obtain almond dish juice;
(4) piper longum, cogongrass rhizome, basyleave, Herba Andrographitis are put into rosolio slow fire boiling 1-2 hour, filtered sediment, mix with the almond dish juice that mixes slurry, step 3 of step 2, stir, spraying is dry, obtains xeraphium;
(5) xeraphium of the diced beef of step 1, step 4, white sugar, fermented soya bean and food additives are joined and burn in hot vegetable oil, stir-fry dry, cooling to point water consumption, obtain.
Beneficial effect of the present invention:
Not only delicious taste of beef paste of the present invention, also has certain health care and is worth.Be well suited for son edible in spring.Basyleave has pain relieving, neuralgia, antibacterial, anti-spasm, appetizing, convergence, promotion choleresis, diuresis, stimulates the menstrual flow, brings down a fever, sharp liver, desinsection, practise midwifery, sharp stomach, promote sweating, the effect of mending body.The effect that pork liver has tonifying liver improving eyesight, nourishes blood.Shepherd's purse has the effect with spleen, Li Shui, hemostasis, improving eyesight.That almond has is relieving cough and asthma, beautifying face and moistering lotion, the effect that relaxes bowel.
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 65, pork liver 13, blood are glutinous 34, rosolio 44, shepherd's purse 24, spring bamboo 33, almond 22, white sugar 6, fermented soya bean 45, vegetable oil 38, piper longum 1, cogongrass rhizome 2, basyleave 2, Herba Andrographitis 1, Chinese prickly ash 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 and Chinese prickly ash are put into suitable quantity of water and boil, pull beef out, be cut into meat cubelets, obtain diced beef, standby;
(2) pork liver is dried to pulverize, add suitable quantity of water to grind pulping glutinous blood cleaning, mix with pork liver powder, heating is boiled, and must mix slurry;
(3) shepherd's purse, spring bamboo are ground to form to dish juice after cleaning, add almond to continue to grind, obtain almond dish juice;
(4) piper longum, cogongrass rhizome, basyleave, Herba Andrographitis are put into rosolio slow fire boiling 1.5 hours, filter sediment, mix with the almond dish juice that mixes slurry, step 3 of step 2, stir, spraying is dry, obtains xeraphium;
(5) xeraphium of the diced beef of step 1, step 4, white sugar, fermented soya bean and food additives are joined and burn in hot vegetable oil, stir-fry dry, cooling to point water consumption, obtain.
Claims (2)
1. health in a spring beef paste, it is characterized in that, by the raw material of following weight portion, made: beef 60-70, pork liver 10-15, the glutinous 30-35 of blood, rosolio 40-50, shepherd's purse 20-30, spring bamboo 30-35, almond 20-25, white sugar 5-7, fermented soya bean 40-50, vegetable oil 30-40, piper longum 1-2, cogongrass rhizome 1-2, basyleave 2-3, Herba Andrographitis 1-2, Chinese prickly ash 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.
2. according to health in spring beef paste described in claims 1, it is characterized in that, preparation method's concrete steps are as follows:
(1) beef and Chinese prickly ash are put into suitable quantity of water and boil, pull beef out, be cut into meat cubelets, obtain diced beef, standby;
(2) pork liver is dried to pulverize, add suitable quantity of water to grind pulping glutinous blood cleaning, mix with pork liver powder, heating is boiled, and must mix slurry;
(3) shepherd's purse, spring bamboo are ground to form to dish juice after cleaning, add almond to continue to grind, obtain almond dish juice;
(4) piper longum, cogongrass rhizome, basyleave, Herba Andrographitis are put into rosolio slow fire boiling 1-2 hour, filtered sediment, mix with the almond dish juice that mixes slurry, step 3 of step 2, stir, spraying is dry, obtains xeraphium;
(5) xeraphium of the diced beef of step 1, step 4, white sugar, fermented soya bean and food additives are joined and burn in hot vegetable oil, stir-fry dry, cooling to point water consumption, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310701974.8A CN103734678A (en) | 2013-12-19 | 2013-12-19 | Beef paste with healthcare function in spring and preparation method thereof |
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| CN201310701974.8A CN103734678A (en) | 2013-12-19 | 2013-12-19 | Beef paste with healthcare function in spring and preparation method thereof |
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| CN103734678A true CN103734678A (en) | 2014-04-23 |
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| CN201310701974.8A Pending CN103734678A (en) | 2013-12-19 | 2013-12-19 | Beef paste with healthcare function in spring and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256670A (en) * | 2014-08-26 | 2015-01-07 | 蚌埠市楠慧川味食品厂 | Pork-liver spicy nutritious sauced diced beef and preparing method thereof |
| CN104522687A (en) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | Chinese yam nourishing digestion-aiding type beef and preparing method thereof |
| CN107495299A (en) * | 2017-08-22 | 2017-12-22 | 安徽本草堂生物科技有限公司 | A kind of processing method of the sandwich sauce of pot-stewed fowl bread |
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2013
- 2013-12-19 CN CN201310701974.8A patent/CN103734678A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104256670A (en) * | 2014-08-26 | 2015-01-07 | 蚌埠市楠慧川味食品厂 | Pork-liver spicy nutritious sauced diced beef and preparing method thereof |
| CN104522687A (en) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | Chinese yam nourishing digestion-aiding type beef and preparing method thereof |
| CN107495299A (en) * | 2017-08-22 | 2017-12-22 | 安徽本草堂生物科技有限公司 | A kind of processing method of the sandwich sauce of pot-stewed fowl bread |
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Application publication date: 20140423 |