CN104286890A - Appetizing sauce spiced beef and preparation method thereof - Google Patents
Appetizing sauce spiced beef and preparation method thereof Download PDFInfo
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- CN104286890A CN104286890A CN201410496831.2A CN201410496831A CN104286890A CN 104286890 A CN104286890 A CN 104286890A CN 201410496831 A CN201410496831 A CN 201410496831A CN 104286890 A CN104286890 A CN 104286890A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims description 8
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 abstract 1
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 abstract 1
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 235000007516 Chrysanthemum Nutrition 0.000 abstract 1
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- 244000060474 Eugenia jambolana Species 0.000 abstract 1
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- 244000062793 Sorghum vulgare Species 0.000 abstract 1
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- 208000019622 heart disease Diseases 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
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- 235000010413 sodium alginate Nutrition 0.000 abstract 1
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- 231100000331 toxic Toxicity 0.000 abstract 1
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- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
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- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 230000007812 deficiency Effects 0.000 description 1
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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
- A23L13/40—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
- A23L13/10—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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses appetizing sauce spiced beef. The appetizing sauce spiced beef is characterized by being prepared from the following raw materials in parts by weight: 600-700 parts of beef, 1-2 parts of Hangzhou white chrysanthemum, 1-1.2 parts of hibiscus manihot flower, 0.9-1.1 parts of herb of stickyhair pearleverlasting, 1-1.3 parts of usnea diffracta Vain., 3-4 parts of jambolan, 3-4 parts of nutmeg, 2-3 parts of cortex acanthopanacis, 2-3 parts of aniseed, 2-3 parts of pericarpium zanthoxyli, 3-4 parts of tangerine peel, 30-40 parts of lemon, 2-3 parts of fennel, 3-4 parts of cinnamon, 1-2 parts of coptis chinensis, 8-9 parts of dry cayenne pepper, 1-1.5 parts of millet sprout, 4-5 parts of egg white, 20-30 parts of sea lettuce, 10-15 parts of fresh milk and 5-6 parts of a nutritional additive. The appetizing sauce spiced beef is delicious in taste and is capable of aiding digestion. According to the appetizing sauce spiced beef disclosed by the invention, as the added sea lettuce contains sodium alginate and selenium element, the appetizing sauce spiced beef is capable of lowering onset risk of breast cancer, coronary heart disease and heart disease; in addition, as various medicinal herb components are added, the appetizing sauce spiced beef has efficacy of dispelling wind and heat, calming liver, improving eyesight, clearing away heat and toxic materials, resisting fatigue and ageing and the like.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of spiced and stewed food, particularly relate to the fragrant Spiced beef of a kind of sauce for whetting appetite.
Background technology
Spiced and stewed food is the traditional food of China, and its main feature is finished product is all ripe, can directly eat, and products taste enriches, unique flavor; Along with growth in the living standard, people are not only to have enough to the understanding of food, nice, are more in a kind of health status of pursuit, thus while enjoying cuisines also to health bring health-benefiting be real people the target shared.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide the fragrant Spiced beef of a kind of sauce for whetting appetite.
The technical solution adopted in the present invention is:
The fragrant Spiced beef of a kind of sauce for whetting appetite, is characterized in that being made up of the raw material of following weight portion:
Beef 600-700, FLOS CHRYSANTHEMI ALBA from Haizhou of China 1-2, Hibiscus manihot flower 1-1.2, rhizoma cyperi grass 0.9-1.1, sunglo 1-1.3, fragrant fruit 3-4, nutmeg 3-4, cortex acanthopanacis 2-3, anistree 2-3, Chinese prickly ash 2-3, dried orange peel 3-4, lemon 30-40, fennel seeds 2-3, cassia bark 3-4, coptis 1-2, extra dry red wine green pepper 8-9, rice sprout 1-1.5, egg white 4-5, sea lettuce 20-30, fresh milk 10-15, nourishing additive agent 5-6;
Described nourishing additive agent is made up of the raw material of following weight portion: blood clam 0.8-1, lepidium seed 1-1.1, Kang Xian flower 1.2-1.4, radix polygonati officinalis, 0.9-1.2, Cranberry 3-4, dried small shrimp 4-5, lotus seeds 2-3, purslane 4-5, donkey bone 10-15, green soya bean 3-4
Preparation method is: radix polygonati officinalis, blood clam, lepidium seed, Kang Xianhua are added 4-5 water big fire doubly and decoct 1-2 hour by (1), and press filtration is removed slag, and obtains nutrient solution; Green soya bean, dried small shrimp are put into together clear water soak 3-4 hour for subsequent use;
(2) fruit drink of squeezing the juice to obtain is mixed after getting Cranberry, the clean chopping of purslane; Donkey bone and lotus seeds are entered pot to add 5-6 times of water big fire infusion and take out donkey bone after 7-8 hour, the green soya bean after soaking and dried small shrimp are poured in donkey bone lotus seed soup and adds mixing making beating after fruit drink and nutrient solution again, gained slurries are spray dried to powder and get final product.
2, the preparation method of the fragrant Spiced beef of sauce for whetting appetite according to claim 1, is characterized in that comprising the following steps:
(1) FLOS CHRYSANTHEMI ALBA from Haizhou of China, Hibiscus manihot flower, rhizoma cyperi grass, sunglo, rice sprout are added 5-6 water slow fire boiling 1-2 hour doubly, filter cleaner, obtains herb liquid;
(2) mix with sea lettuce after getting fragrant fruit, lemon peeling and squeeze the juice, then add egg white and fresh milk stir after little fire endure slowly to sauce shape and obtain vegetables and fruits sauce;
(3) block being cut into ten centimeter square after being cleaned by beef is for subsequent use, gets nutmeg, cortex acanthopanacis, anise, Chinese prickly ash, dried orange peel, fennel seeds, cassia bark, the coptis, extra dry red wine green pepper add the 4-5 times of little fire of water and decoct filter and remove residue after 2-3 hour and obtain halogen material soup;
(4) by beef clod, herb liquid, halogen material soup and remain and to add clear water after each raw material is fully mixed into pot to covering beef clod completely, use slow fire after big fire boils instead and keep boiling, the stew in soy sauce time is 50-60 minute, and period keeps the water yield be applicable to and within every ten minutes, stir a beef clod;
(5) beef clod taking out stew in soy sauce good is cut into sheet, by step (2) gained vegetables and fruits sauce uniform application on dried beef slices surface, enters baking in baking oven and takes out and get final product for 1 minute.
Beneficial effect of the present invention is:
Spiced beef food flavor of the present invention is delicious, aid digestion, the sea lettuce added contains a kind of algin and selenium element, breast cancer, coronary heart disease, cardiopathic onset risk can be reduced, in addition the present invention with the addition of multiple medicinal herb components, has book and to fall apart wind-heat, flat liver improving eyesight, clearing heat and detoxicating, antifatigue, anti-ageing effect of waiting for a long time.。
Detailed description of the invention
The fragrant Spiced beef of a kind of sauce for whetting appetite, is characterized in that being made up of the raw material of following weight portion (kilogram):
Beef 600, FLOS CHRYSANTHEMI ALBA from Haizhou of China 1, Hibiscus manihot flower 1, rhizoma cyperi grass 0.9, sunglo 1, fragrant fruit 3, nutmeg 3, cortex acanthopanacis 2, anise 2, Chinese prickly ash 2, dried orange peel 3, lemon 30, fennel seeds 2, cassia bark 3, the coptis 1, extra dry red wine green pepper 8, rice sprout 1, egg white 4, sea lettuce 20, fresh milk 10, nourishing additive agent 5;
Described nourishing additive agent is made up of the raw material of following weight portion: blood clam 0.8, lepidium seed 1, Kang Xian spend 1.2, radix polygonati officinalis, 0.9, Cranberry 3, dried small shrimp 4, lotus seeds 2, purslane 4, donkey bone 10, green soya bean 3;
Preparation method is: the water big fire that radix polygonati officinalis, blood clam, lepidium seed, Kang Xianhua are added 4 times by (1) decocts 1 hour, and press filtration is removed slag, and obtains nutrient solution; Green soya bean, dried small shrimp are put into together clear water soak 3 hours for subsequent use;
(2) fruit drink of squeezing the juice to obtain is mixed after getting Cranberry, the clean chopping of purslane; Donkey bone and lotus seeds are entered pot to add 5 times of water big fire infusions and take out donkey bone after 7 hours, the green soya bean after soaking and dried small shrimp are poured in donkey bone lotus seed soup and adds mixing making beating after fruit drink and nutrient solution again, gained slurries are spray dried to powder and get final product.
2, the preparation method of the fragrant Spiced beef of sauce for whetting appetite according to claim 1, is characterized in that comprising the following steps:
(1) FLOS CHRYSANTHEMI ALBA from Haizhou of China, Hibiscus manihot flower, rhizoma cyperi grass, sunglo, rice sprout are added the water slow fire boiling 1 hour of 5 times, filter cleaner, obtains herb liquid;
(2) mix with sea lettuce after getting fragrant fruit, lemon peeling and squeeze the juice, then add egg white and fresh milk stir after little fire endure slowly to sauce shape and obtain vegetables and fruits sauce;
(3) block being cut into ten centimeter square after being cleaned by beef is for subsequent use, gets nutmeg, cortex acanthopanacis, anise, Chinese prickly ash, dried orange peel, fennel seeds, cassia bark, the coptis, extra dry red wine green pepper add 4 times of little fire of water and decoct filter and remove residue after 2 hours and obtain halogen material soup;
(4) by beef clod, herb liquid, halogen material soup and remain and to add clear water after each raw material is fully mixed into pot to covering beef clod completely, use slow fire after big fire boils instead and keep boiling, the stew in soy sauce time is 50 minutes, and period keeps the water yield be applicable to and within every ten minutes, stir a beef clod;
(5) beef clod taking out stew in soy sauce good is cut into sheet, by step (2) gained vegetables and fruits sauce uniform application on dried beef slices surface, enters baking in baking oven and takes out and get final product for 1 minute.
Claims (2)
1. the fragrant Spiced beef of sauce for whetting appetite, is characterized in that being made up of the raw material of following weight portion:
Beef 600-700, FLOS CHRYSANTHEMI ALBA from Haizhou of China 1-2, Hibiscus manihot flower 1-1.2, rhizoma cyperi grass 0.9-1.1, sunglo 1-1.3, fragrant fruit 3-4, nutmeg 3-4, cortex acanthopanacis 2-3, anistree 2-3, Chinese prickly ash 2-3, dried orange peel 3-4, lemon 30-40, fennel seeds 2-3, cassia bark 3-4, coptis 1-2, extra dry red wine green pepper 8-9, rice sprout 1-1.5, egg white 4-5, sea lettuce 20-30, fresh milk 10-15, nourishing additive agent 5-6;
Described nourishing additive agent is made up of the raw material of following weight portion: blood clam 0.8-1, lepidium seed 1-1.1, Kang Xian flower 1.2-1.4, radix polygonati officinalis, 0.9-1.2, Cranberry 3-4, dried small shrimp 4-5, lotus seeds 2-3, purslane 4-5, donkey bone 10-15, green soya bean 3-4;
Preparation method is: radix polygonati officinalis, blood clam, lepidium seed, Kang Xianhua are added 4-5 water big fire doubly and decoct 1-2 hour by (1), and press filtration is removed slag, and obtains nutrient solution; Green soya bean, dried small shrimp are put into together clear water soak 3-4 hour for subsequent use;
(2) fruit drink of squeezing the juice to obtain is mixed after getting Cranberry, the clean chopping of purslane; Donkey bone and lotus seeds are entered pot to add 5-6 times of water big fire infusion and take out donkey bone after 7-8 hour, the green soya bean after soaking and dried small shrimp are poured in donkey bone lotus seed soup and adds mixing making beating after fruit drink and nutrient solution again, gained slurries are spray dried to powder and get final product.
2. the preparation method of the fragrant Spiced beef of sauce for whetting appetite according to claim 1, is characterized in that comprising the following steps:
(1) FLOS CHRYSANTHEMI ALBA from Haizhou of China, Hibiscus manihot flower, rhizoma cyperi grass, sunglo, rice sprout are added 5-6 water slow fire boiling 1-2 hour doubly, filter cleaner, obtains herb liquid;
(2) mix with sea lettuce after getting fragrant fruit, lemon peeling and squeeze the juice, then add egg white and fresh milk stir after little fire endure slowly to sauce shape and obtain vegetables and fruits sauce;
(3) block being cut into ten centimeter square after being cleaned by beef is for subsequent use, gets nutmeg, cortex acanthopanacis, anise, Chinese prickly ash, dried orange peel, fennel seeds, cassia bark, the coptis, extra dry red wine green pepper add the 4-5 times of little fire of water and decoct filter and remove residue after 2-3 hour and obtain halogen material soup;
(4) by beef clod, herb liquid, halogen material soup and remain and to add clear water after each raw material is fully mixed into pot to covering beef clod completely, use slow fire after big fire boils instead and keep boiling, the stew in soy sauce time is 50-60 minute, and period keeps the water yield be applicable to and within every ten minutes, stir a beef clod;
(5) beef clod taking out stew in soy sauce good is cut into sheet, by step (2) gained vegetables and fruits sauce uniform application on dried beef slices surface, enters baking in baking oven and takes out and get final product for 1 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410496831.2A CN104286890A (en) | 2014-09-25 | 2014-09-25 | Appetizing sauce spiced beef and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410496831.2A CN104286890A (en) | 2014-09-25 | 2014-09-25 | Appetizing sauce spiced beef and preparation method thereof |
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| CN104286890A true CN104286890A (en) | 2015-01-21 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666459A (en) * | 2016-11-16 | 2017-05-17 | 广西山水牛农业有限责任公司 | Canned mint beef |
| CN106912816A (en) * | 2017-03-25 | 2017-07-04 | 周红 | A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali |
| CN107467523A (en) * | 2017-08-24 | 2017-12-15 | 合肥市福来多食品有限公司 | A kind of method that ginkgo leaf synergetic hydrolysis albumen maintains Spiced beef shelf life good appearance |
| CN112641050A (en) * | 2019-10-11 | 2021-04-13 | 董兆德 | Method for making selenium-rich sauced donkey meat |
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| CN103734758A (en) * | 2013-12-18 | 2014-04-23 | 芜湖中路实业有限责任公司 | Spiced stewed beef and processing method thereof |
| CN104000120A (en) * | 2014-04-23 | 2014-08-27 | 柳培健 | Pigskin flavor rice crust with pickled peppers and processing method thereof |
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2014
- 2014-09-25 CN CN201410496831.2A patent/CN104286890A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1220112A (en) * | 1998-11-10 | 1999-06-23 | 郑玉洪 | Series instant bone marrow soap |
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