CN104223015A - Nutritious spicy beef tendon and diced beef paste and preparation method thereof - Google Patents
Nutritious spicy beef tendon and diced beef paste and preparation method thereof Download PDFInfo
- Publication number
- CN104223015A CN104223015A CN201410423209.9A CN201410423209A CN104223015A CN 104223015 A CN104223015 A CN 104223015A CN 201410423209 A CN201410423209 A CN 201410423209A CN 104223015 A CN104223015 A CN 104223015A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 58
- 210000002435 Tendons Anatomy 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000008935 nutritious Nutrition 0.000 title abstract description 5
- 235000016709 nutrition Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000003921 oil Substances 0.000 claims abstract description 13
- 235000019198 oils Nutrition 0.000 claims abstract description 13
- 230000035764 nutrition Effects 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 240000007185 Albizia julibrissin Species 0.000 claims abstract description 7
- 240000002840 Allium cepa Species 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 210000002969 Egg Yolk Anatomy 0.000 claims abstract description 7
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 7
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 240000000129 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 240000007329 Zingiber officinale Species 0.000 claims abstract description 7
- 235000021329 brown rice Nutrition 0.000 claims abstract description 7
- 239000002285 corn oil Substances 0.000 claims abstract description 7
- 235000005687 corn oil Nutrition 0.000 claims abstract description 7
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 235000002732 oignon Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 15
- 235000015067 sauces Nutrition 0.000 claims description 12
- 210000000481 Breast Anatomy 0.000 claims description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 9
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 claims description 9
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 claims description 9
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 9
- 235000013303 cayenne pepper Nutrition 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 235000011468 Albizia julibrissin Nutrition 0.000 claims description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 6
- 240000005781 Arachis hypogaea Species 0.000 claims description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims description 6
- 235000010520 Canavalia ensiformis Nutrition 0.000 claims description 6
- 240000001452 Canavalia ensiformis Species 0.000 claims description 6
- 235000010518 Canavalia gladiata Nutrition 0.000 claims description 6
- 240000001980 Cucurbita pepo Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 240000007842 Glycine max Species 0.000 claims description 6
- 240000008415 Lactuca sativa Species 0.000 claims description 6
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 6
- 241000830535 Ligustrum lucidum Species 0.000 claims description 6
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims description 6
- 240000008410 Luffa aegyptiaca Species 0.000 claims description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 240000007817 Olea europaea Species 0.000 claims description 6
- 241001504477 Pycnonotidae Species 0.000 claims description 6
- 241000242583 Scyphozoa Species 0.000 claims description 6
- 210000002966 Serum Anatomy 0.000 claims description 6
- 235000021282 Sterculia Nutrition 0.000 claims description 6
- 240000001058 Sterculia urens Species 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000020232 peanut Nutrition 0.000 claims description 6
- 235000020095 red wine Nutrition 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 229940059107 sterculia Drugs 0.000 claims description 6
- 239000000341 volatile oil Substances 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 235000006025 Durio zibethinus Nutrition 0.000 claims description 3
- 240000000716 Durio zibethinus Species 0.000 claims description 3
- 235000021168 barbecue Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 4
- 210000004072 Lung Anatomy 0.000 abstract description 2
- 206010068319 Oropharyngeal pain Diseases 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 240000003367 Artocarpus heterophyllus Species 0.000 abstract 1
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 abstract 1
- 240000002791 Brassica napus Species 0.000 abstract 1
- 235000006008 Brassica napus var napus Nutrition 0.000 abstract 1
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 1
- 241000219104 Cucurbitaceae Species 0.000 abstract 1
- 244000303847 Lagenaria vulgaris Species 0.000 abstract 1
- 235000009797 Lagenaria vulgaris Nutrition 0.000 abstract 1
- 244000276497 Lycopersicon esculentum Species 0.000 abstract 1
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 1
- 240000002645 Mimusops elengi Species 0.000 abstract 1
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 1
- 241001571446 Scaphium scaphigerum Species 0.000 abstract 1
- 231100000765 Toxin Toxicity 0.000 abstract 1
- 235000001484 Trigonella foenum graecum Nutrition 0.000 abstract 1
- 240000005216 Trigonella foenum-graecum Species 0.000 abstract 1
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 abstract 1
- 229940079593 drugs Drugs 0.000 abstract 1
- 235000015203 fruit juice Nutrition 0.000 abstract 1
- 230000014860 sensory perception of taste Effects 0.000 abstract 1
- 230000035917 taste Effects 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 108020003112 toxins Proteins 0.000 abstract 1
- 235000001019 trigonella foenum-graecum Nutrition 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 241000227653 Lycopersicon Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 231100000614 Poison Toxicity 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000003440 toxic substance Substances 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
- A23L13/10—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
- 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
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses nutritious spicy beef tendon and diced beef paste and a preparation method thereof. The nutritious spicy beef-tendon diced beef paste is prepared from the following raw materials in parts by weight: 200-210 parts of diced beef, 8-10 parts of spirit, 9-10 parts of capsicol, 9-11 parts of zanthoxylum oil, 7-8 parts of ground pepper, 4-6 parts of gingers, 5-7 parts of chopped green onions, 25-35 parts of corn oil, 6-7 parts of vermicelli, 7-8 parts of jackfruit powder, 8-9 parts of tomatoes, 4-6 parts of cooked egg yolks, 3-5 parts of brown rice buds, 5-6 parts of oilseed rape, 4-6 parts of fried bread sticks, 8-10 parts of beef tendons, 9-11 parts of honey, 8-9 parts of towel gourds, 12-15 parts of club bottle gourd fruit juice, 1-2 parts of silktree siris, 1-2 parts of medlar leaves, 1-2 parts of scaphium scaphigerum, 1-2 parts of gynostemma pentaphylla, 1-2 parts of fenugreek, a proper amount of water, 10-12 parts of salt and 15-20 parts of nutritional aids. By the use of the beef tendons, the nutritious spicy beef tendon and diced beef paste tastes delicious, is rich in nutrition and has the effects of benefiting qi, tonifying deficiency and warming middle-qi; the added traditional Chinese medicines have the effects of clearing heat, moistening lung, relieving sore throat and clearing away toxins.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of beef tendon nutrition Saute beef with cayenne pepper sauce fourth and preparation method thereof.
Background technology
Beef is the food that people from the whole world likes to eat, and one of meat product of Chinese's consumption, be only second to pork, beef protein content is high, and fat content is low, so delicious flavour, likes by people, enjoys the laudatory title of " in meat favourite son ".Beef has multiple processing method, and wherein beef paste fourth is exactly a kind ofly compare the food liked, and existing beef paste fourth does not have health care, can not meet the consumption demand of people, needs to improve.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of beef tendon nutrition Saute beef with cayenne pepper sauce fourth and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of beef tendon nutrition Saute beef with cayenne pepper sauce fourth, is made up of the raw material of following weight parts: diced beef 200-210, white wine 8-10, chilli oil 9-10, Zanthoxylum essential oil 9-11, pepper powder 7-8, ginger 4-6, chopped spring onion 5-7, corn oil 25-35, vermicelli 6-7, durian powder 7-8, tomato 8-9, ripe egg yolk 4-6, brown rice bud 3-5, rape 5-6, deep-fried twisted dough sticks 4-6, beef tendon 8-10, honey 9-11, sponge gourd 8-9, edible gourd juice 12-15, silk tree 1-2, folium lycii 1-2, sterculia seed 1-2, gynostemma pentaphylla 1-2, faenum graecum 1-2, water are appropriate, salt 10-12, nutritional auxiliary 15-20;
Described nutritional auxiliary is made up of following raw materials in part by weight: soya-bean oil 6-7, red wine 10-13, lotus seeds 6-8, Lettuce 5-6, Fresh Grade Breast 7-9, olive 4-5, peanut sprout 3-4, jellyfish wire 3-4, sweet angle 4-5, glossy privet leaf 1-2, basyleave 1-2, folium isatidis 1-2, shell of sword bean 1-2, Chinese bulbul 1-2, water are appropriate;
The preparation method of described nutritional auxiliary is: glossy privet leaf, basyleave, folium isatidis, shell of sword bean, the Chinese bulbul are added appropriate water infusion 20-30 minute by (1), filter to obtain liquid;
(2) Fresh Grade Breast is placed in red wine boils 10-15 minute, add sweet angle after being pulled out by Fresh Grade Breast and jellyfish wire is placed on quick-fried 9-10 minute in soya-bean oil, then send into grinds after oven for drying;
(3) mixing of Lettuce, olive, peanut sprout and lotus seeds is added appropriate water and breaks into slurry, and pour centrifugal filtrate in centrifuge into, by filtrate and gains Homogeneous phase mixing in (1) (2).
A kind of preparation method of beef tendon nutrition Saute beef with cayenne pepper sauce fourth, comprise the following steps: silk tree, folium lycii, the sterculia seed, gynostemma pentaphylla, faenum graecum mixing are added appropriate water infusion 20-30 minute by (1), filter to obtain liquid, the mixing of white wine, chilli oil, Zanthoxylum essential oil, pepper powder, ginger, chopped spring onion and salt is also added diced beef wherein mix thoroughly, again diced beef is placed on fried 8-10 minute in corn oil, pulls out stand-by;
(2) honey is put on beef tendon surface, beef tendon to be placed on barbecue rack roasting 15-20 minute, then mix with ripe egg yolk, vermicelli, deep-fried twisted dough sticks and be pounded sauce, feeding oven for drying grinds;
(3) mixing of tomato, brown rice bud, rape, sponge gourd and edible gourd juice is broken into slurry, centrifugal filtration obtains filtrate;
(4) gains in other surplus stock and (1) herb liquid and (2) (3) are mixed to get mixed serum, mixed serum are evenly sprayed in (1) in diced beef, more air-dryly make beef paste fourth.
Advantage of the present invention is: present invention uses beef tendon, and delicious flavour is nutritious, and have beneficial gas qi-restoratives, the effect in Wen Zhongnuan, the Chinese medicine added has heat-clearing, moistening lung, relieve sore throat, effect of removing toxic substances.
Detailed description of the invention
A kind of beef tendon nutrition Saute beef with cayenne pepper sauce fourth, is made up of the raw material of following weight parts: diced beef 210, white wine 10, chilli oil 10, Zanthoxylum essential oil 11, pepper powder 8, ginger 6, chopped spring onion 7, corn oil 35, vermicelli 7, durian powder 8, tomato 9, ripe egg yolk 6, brown rice bud 5, rape 6, deep-fried twisted dough sticks 6, beef tendon 10, honey 11, sponge gourd 9, edible gourd juice 15, silk tree 2, folium lycii 2, the sterculia seed 2, gynostemma pentaphylla 2, faenum graecum 2, water are appropriate, salt 12, nutritional auxiliary 20;
Described nutritional auxiliary is made up of following raw materials in part by weight: soya-bean oil 6, red wine 10, lotus seeds 6, Lettuce 5, Fresh Grade Breast 7, olive 4, peanut sprout 3, jellyfish wire 3, sweet angle 4, glossy privet leaf 1, basyleave 1, folium isatidis 1, shell of sword bean 1, the Chinese bulbul 1, water are appropriate;
The preparation method of described nutritional auxiliary is: glossy privet leaf, basyleave, folium isatidis, shell of sword bean, the Chinese bulbul are added appropriate water infusion 20 minutes by (1), filter to obtain liquid;
(2) Fresh Grade Breast is placed in red wine boils 10 minutes, add sweet angle and jellyfish wire after being pulled out by Fresh Grade Breast and to be placed in soya-bean oil quick-fried 9 minutes, then send into grinds after oven for drying;
(3) mixing of Lettuce, olive, peanut sprout and lotus seeds is added appropriate water and breaks into slurry, and pour centrifugal filtrate in centrifuge into, by filtrate and gains Homogeneous phase mixing in (1) (2).
A kind of preparation method of beef tendon nutrition Saute beef with cayenne pepper sauce fourth, comprise the following steps: silk tree, folium lycii, the sterculia seed, gynostemma pentaphylla, faenum graecum mixing are added appropriate water infusion 30 minutes by (1), filter to obtain liquid, the mixing of white wine, chilli oil, Zanthoxylum essential oil, pepper powder, ginger, chopped spring onion and salt is also added diced beef wherein mix thoroughly, again diced beef is placed in corn oil and explodes 10 minutes, pull out stand-by;
(2) honey is put on beef tendon surface, beef tendon to be placed on barbecue rack roasting 20 minutes, then mix with ripe egg yolk, vermicelli, deep-fried twisted dough sticks and be pounded sauce, feeding oven for drying grinds;
(3) mixing of tomato, brown rice bud, rape, sponge gourd and edible gourd juice is broken into slurry, centrifugal filtration obtains filtrate;
(4) gains in other surplus stock and (1) herb liquid and (2) (3) are mixed to get mixed serum, mixed serum are evenly sprayed in (1) in diced beef, more air-dryly make beef paste fourth.
Claims (2)
1. a beef tendon nutrition Saute beef with cayenne pepper sauce fourth, it is characterized in that being made up of the raw material of following weight parts: diced beef 200-210, white wine 8-10, chilli oil 9-10, Zanthoxylum essential oil 9-11, pepper powder 7-8, ginger 4-6, chopped spring onion 5-7, corn oil 25-35, vermicelli 6-7, durian powder 7-8, tomato 8-9, ripe egg yolk 4-6, brown rice bud 3-5, rape 5-6, deep-fried twisted dough sticks 4-6, beef tendon 8-10, honey 9-11, sponge gourd 8-9, edible gourd juice 12-15, silk tree 1-2, folium lycii 1-2, sterculia seed 1-2, gynostemma pentaphylla 1-2, faenum graecum 1-2, water is appropriate, salt 10-12, nutritional auxiliary 15-20,
Described nutritional auxiliary is made up of following raw materials in part by weight: soya-bean oil 6-7, red wine 10-13, lotus seeds 6-8, Lettuce 5-6, Fresh Grade Breast 7-9, olive 4-5, peanut sprout 3-4, jellyfish wire 3-4, sweet angle 4-5, glossy privet leaf 1-2, basyleave 1-2, folium isatidis 1-2, shell of sword bean 1-2, Chinese bulbul 1-2, water are appropriate;
The preparation method of described nutritional auxiliary is: glossy privet leaf, basyleave, folium isatidis, shell of sword bean, the Chinese bulbul are added appropriate water infusion 20-30 minute by (1), filter to obtain liquid;
(2) Fresh Grade Breast is placed in red wine boils 10-15 minute, add sweet angle after being pulled out by Fresh Grade Breast and jellyfish wire is placed on quick-fried 9-10 minute in soya-bean oil, then send into grinds after oven for drying;
(3) mixing of Lettuce, olive, peanut sprout and lotus seeds is added appropriate water and breaks into slurry, and pour centrifugal filtrate in centrifuge into, by filtrate and gains Homogeneous phase mixing in (1) (2).
2. the preparation method of a kind of beef tendon nutrition Saute beef with cayenne pepper sauce fourth according to claim 1, it is characterized in that comprising the following steps: silk tree, folium lycii, the sterculia seed, gynostemma pentaphylla, faenum graecum mixing are added appropriate water infusion 20-30 minute by (1), filter to obtain liquid, the mixing of white wine, chilli oil, Zanthoxylum essential oil, pepper powder, ginger, chopped spring onion and salt is also added diced beef wherein mix thoroughly, again diced beef is placed on fried 8-10 minute in corn oil, pulls out stand-by;
(2) honey is put on beef tendon surface, beef tendon to be placed on barbecue rack roasting 15-20 minute, then mix with ripe egg yolk, vermicelli, deep-fried twisted dough sticks and be pounded sauce, feeding oven for drying grinds;
(3) mixing of tomato, brown rice bud, rape, sponge gourd and edible gourd juice is broken into slurry, centrifugal filtration obtains filtrate;
(4) gains in other surplus stock and (1) herb liquid and (2) (3) are mixed to get mixed serum, mixed serum are evenly sprayed in (1) in diced beef, more air-dryly make beef paste fourth.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410423209.9A CN104223015A (en) | 2014-08-26 | 2014-08-26 | Nutritious spicy beef tendon and diced beef paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410423209.9A CN104223015A (en) | 2014-08-26 | 2014-08-26 | Nutritious spicy beef tendon and diced beef paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104223015A true CN104223015A (en) | 2014-12-24 |
Family
ID=52212623
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410423209.9A Pending CN104223015A (en) | 2014-08-26 | 2014-08-26 | Nutritious spicy beef tendon and diced beef paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104223015A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235274A (en) * | 2016-08-02 | 2016-12-21 | 桐城市兴新食品有限公司 | A kind of Brassica campestris L heart wild goose meat pulp and preparation method thereof |
| CN108771200A (en) * | 2018-05-25 | 2018-11-09 | 合肥市龙乐食品有限公司 | A kind of Saute beef with cayenne pepper sauce and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62179364A (en) * | 1986-02-01 | 1987-08-06 | Minoru Oshio | Production of fried beef having specific shape |
| CN102188007A (en) * | 2011-06-16 | 2011-09-21 | 甘肃农业大学 | Processing technology of composite dried beef having beef liver and tendon |
| CN103704745A (en) * | 2013-12-18 | 2014-04-09 | 芜湖中路实业有限责任公司 | Sauced air-dried beef and processing method thereof |
| CN103734757A (en) * | 2013-12-18 | 2014-04-23 | 芜湖中路实业有限责任公司 | Toothpick beef jerky and processing method thereof |
| CN103960641A (en) * | 2014-03-25 | 2014-08-06 | 合肥市龙乐食品有限公司 | Nut and beef paste and preparation method thereof |
-
2014
- 2014-08-26 CN CN201410423209.9A patent/CN104223015A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62179364A (en) * | 1986-02-01 | 1987-08-06 | Minoru Oshio | Production of fried beef having specific shape |
| CN102188007A (en) * | 2011-06-16 | 2011-09-21 | 甘肃农业大学 | Processing technology of composite dried beef having beef liver and tendon |
| CN103704745A (en) * | 2013-12-18 | 2014-04-09 | 芜湖中路实业有限责任公司 | Sauced air-dried beef and processing method thereof |
| CN103734757A (en) * | 2013-12-18 | 2014-04-23 | 芜湖中路实业有限责任公司 | Toothpick beef jerky and processing method thereof |
| CN103960641A (en) * | 2014-03-25 | 2014-08-06 | 合肥市龙乐食品有限公司 | Nut and beef paste and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235274A (en) * | 2016-08-02 | 2016-12-21 | 桐城市兴新食品有限公司 | A kind of Brassica campestris L heart wild goose meat pulp and preparation method thereof |
| CN108771200A (en) * | 2018-05-25 | 2018-11-09 | 合肥市龙乐食品有限公司 | A kind of Saute beef with cayenne pepper sauce and preparation method thereof |
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Address after: Chang Huai Lu Longzihu 233010 Anhui city of Bengbu province No. 168 Applicant after: Bengbu Nanhui Sichuan Flavor Food Factory Address before: 233010 mayor Huai Road, Anhui, Bengbu, No. 168 Applicant before: Bengbu Nanhui Sichuan Flavor Food Factory |
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Application publication date: 20141224 |
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