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 PDF

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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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CN
China
Prior art keywords
parts
beef
tendon
diced
oil
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Pending
Application number
CN201410423209.9A
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Chinese (zh)
Inventor
阎楠
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BENGBU NANHUI SICHUAN FLAVOR FOOD FACTORY
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BENGBU NANHUI SICHUAN FLAVOR FOOD FACTORY
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Priority to CN201410423209.9A priority Critical patent/CN104223015A/en
Publication of CN104223015A publication Critical patent/CN104223015A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food 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

A kind of beef tendon nutrition Saute beef with cayenne pepper sauce fourth and preparation method thereof
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.
CN201410423209.9A 2014-08-26 2014-08-26 Nutritious spicy beef tendon and diced beef paste and preparation method thereof Pending CN104223015A (en)

Priority Applications (1)

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CN201410423209.9A CN104223015A (en) 2014-08-26 2014-08-26 Nutritious spicy beef tendon and diced beef paste and preparation method thereof

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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

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Cited By (2)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (5)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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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C53 Correction of patent for invention or patent application
CB02 Change of applicant information

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

C10 Entry into substantive examination
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RJ01 Rejection of invention patent application after publication

Application publication date: 20141224

RJ01 Rejection of invention patent application after publication