CN104970343A - Milk flavored beauty maintaining beef sauce and preparation method thereof - Google Patents

Abstract

The present invention discloses a preparation method of a milk flavored beauty maintaining beef sauce which is prepared by using the following raw materials in parts by weight: beef 200-220 parts, clove tree twig 0.7-0.9 part, platycladus orientalis root-barks 0.9-1.1 parts, pomegranate seeds 0.7-0.8 part, hibiscus rosa-sinensis roots 0.9-1 part, red glutinous rice 10-12 parts, rice wine 5-6 parts, passiflora caerulea 7-8 parts, pure milk 6-7 parts, green tea leaves 3-4 parts, red bayberry leaves 6-8 parts, 1-2% calcium chloride solution, 0.2-0.4% compound phosphate, glucose 3-4 parts, zinc-rich yeast 2-3 parts, edible salt 4-5 parts and soybean polypeptide 3-4 parts. The beef sauce is delicious and tasty, has light milk fragrance and is refreshing and pleasant, the added rice wine can help blood circulation, promote metabolism, and has the effects of supplementing blood and maintaining beauty, relaxing tendons and activating collaterals, strengthening and building body and prolonging life, and the abundant vitamin C, carotene and SOD enzymes contained in the passiflora caerulea can eliminate free radicals and play the functions of maintaining beauty and preventing aging.

Description

Preparation method of a kind of milk beauty treatment beef paste and preparation method thereof

Technical field

The invention belongs to food processing technology field, relate to a kind of processing of beef, preparation method of especially a kind of milk beauty treatment beef paste and preparation method thereof.

Background technology

Along with the development of meat industry and the raising of people's living standard, consumer constantly proposes higher requirement to beef food, therefore the beef food of health care arises at the historic moment, and some defects of the beef processing process of traditional properties also become and are more and more unfavorable for that it further develops, wherein main problem concentrates on the quality color and luster of Beef, taste and its nutrition limitation, needed for the life being not enough to catch up with people.

Summary of the invention

Instant invention overcomes deficiency of the prior art, provide preparation method of a kind of milk beauty treatment beef paste and preparation method thereof.

The technical solution adopted in the present invention is:

A preparation method for milk beauty treatment beef paste, is made up of the raw material of following weight portion:

Beef 200-220, clove twig 0.7-0.9, Chinese arborvitae root-bark 0.9-1.1, pomegranate seed 0.7-0.8, Chinese hibiscus root 0.9-1, black sticky rice 10-12, rice wine 5-6, passionflower 7-8, plain chocolate 6-7, green tea 3-4, myrica rubra leaf 6-8,1-2% calcium chloride solution, 0.2-0.4% composite phosphate, glucose 3-4, Zinc-rich saccharomyces cerevisiae 2-3, salt 4-5, soya-bean polypeptides 3-4;

The preparation method of a kind of milk beauty treatment beef paste according to claim 1, comprises the following steps:

(1) clove twig, Chinese arborvitae root-bark, pomegranate seed, Chinese hibiscus root are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder;

(2) get after fresh beef is cut into fragment freeze-drying and grind to obtain beef freeze-dried powder, in 1-2% calcium chloride beef freeze-dried powder being poured into double weight and 0.2-0.4% compound phosphoric acid mixed salt solution, and add salt, mixing be placed on ultraviolet light under irradiate 11-12h, then add wherein glucose, Zinc-rich saccharomyces cerevisiae and 14 DEG C of bottom fermentation 70h obtain rich zinc fermented beef slurry;

(3) get black sticky rice abrasive dust, passionflower is squeezed the juice, green tea cleans for subsequent use; The little fire of plain chocolate is stewed slowly to pureed, add black sticky rice powder, rice wine and passion fruit juice after cooling, again by immersing in it after full for green tea blade face pinprick aperture, refrigerate 12-14h at sending into 0-4 DEG C after sealing fully concussion, rejecting green tea of uncapping obtains milk and ices jam;

(4) get myrica rubra leaf 40 DEG C oven dry, cross 40 mesh sieves after pulverizing and obtain leaf powder, leaf powder is immersed in 40% ethanol, temperature 80 DEG C, under solid-liquid ratio 1:45 condition, continuous 2 ultrasonic waves extract 45min, add soya-bean polypeptides, obtain polypeptide extract when second time extracts 25min.

(5) get the rich zinc fermented beef slurry of step (2) gained to be placed in and to endure to muddy under little fire in terrine, stir after adding traditional Chinese medicine powder when 60-70 DEG C, add milk after cooling to room temperature to ice after jam fully mixes and evenly spray polypeptide extract on top layer, after sealing 2-3d and get final product.

Beneficial effect of the present invention is:

Beef paste of the present invention is tasty, with light milk, clearly pleasant, wherein added rice wine can help blood circulation, enhance metabolism, there is blood-enriching face-nourishing, stimulate the circulation of the blood and cause the muscles and joints to relax, the effect improving the health and promote longevity, the VC be rich in passionflower, carrotene, SOD enzyme can remove interior free yl, play face nourishing antidebilitation always to act on, the beef product that the present invention utilizes microorganism to ferment to raw meat and produces both had remained the basic characteristic of traditional beef, make again the quality of product, color and luster, mouthfeel, local flavor and shelf-life be improved significantly, by the product in addition soya-bean polypeptides of myrica rubra leaf via gained after alcohol extract, make it to be health care that human body provides soya-bean polypeptides to bring while there is remarkable fungistatic effect, people are allowed to feel more relieved in edible, joyful, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, having effect of hemostasis in loose cold, the temperature of regulating the flow of vital energy, heat extraction eliminating dampness, clearing lung-heat dampness elimination, inducing diuresis to reduce edema, replenishing blood and nourishing liver.

Detailed description of the invention

A preparation method for milk beauty treatment beef paste, is made up of the raw material of following weight portion (kilogram):

Beef 200, clove twig 0.7, Chinese arborvitae root-bark 0.9, pomegranate seed 0.7, Chinese hibiscus root 0.9, black sticky rice 10, rice wine 5, passionflower 7, plain chocolate 6, green tea 3, myrica rubra leaf 6,1-2% calcium chloride solution, 0.2-0.4% composite phosphate, glucose 3, Zinc-rich saccharomyces cerevisiae 2, salt 4, soya-bean polypeptides 3;

The preparation method of a kind of milk beauty treatment beef paste according to claim 1, comprises the following steps:

(1) clove twig, Chinese arborvitae root-bark, pomegranate seed, Chinese hibiscus root are added 5 times of water big fire decoct 1 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder;

(2) get after fresh beef is cut into fragment freeze-drying and grind to obtain beef freeze-dried powder, in 1-2% calcium chloride beef freeze-dried powder being poured into double weight and 0.2-0.4% compound phosphoric acid mixed salt solution, and add salt, mixing be placed on ultraviolet light under irradiate 11h, then add wherein glucose, Zinc-rich saccharomyces cerevisiae and 14 DEG C of bottom fermentation 70h obtain rich zinc fermented beef slurry;

(3) get black sticky rice abrasive dust, passionflower is squeezed the juice, green tea cleans for subsequent use; The little fire of plain chocolate is stewed slowly to pureed, add black sticky rice powder, rice wine and passion fruit juice after cooling, again by immersing in it after full for green tea blade face pinprick aperture, refrigerate 12h at sending into 0-4 DEG C after sealing fully concussion, rejecting green tea of uncapping obtains milk and ices jam;

(4) get myrica rubra leaf 40 DEG C oven dry, cross 40 mesh sieves after pulverizing and obtain leaf powder, leaf powder is immersed in 40% ethanol, temperature 80 DEG C, under solid-liquid ratio 1:45 condition, continuous 2 ultrasonic waves extract 45min, add soya-bean polypeptides, obtain polypeptide extract when second time extracts 25min.

(5) get the rich zinc fermented beef slurry of step (2) gained to be placed in and to endure to muddy under little fire in terrine, stir add traditional Chinese medicine powder 60 DEG C time after, add milk after cooling to room temperature to ice after jam fully mixes and evenly spray polypeptide extract on top layer, after sealing 2d and get final product.

Claims (2)

1. a preparation method for milk beauty treatment beef paste, is characterized in that being made up of the raw material of following weight portion:

Beef 200-220, clove twig 0.7-0.9, Chinese arborvitae root-bark 0.9-1.1, pomegranate seed 0.7-0.8, Chinese hibiscus root 0.9-1, black sticky rice 10-12, rice wine 5-6, passionflower 7-8, plain chocolate 6-7, green tea 3-4, myrica rubra leaf 6-8,1-2% calcium chloride solution, 0.2-0.4% composite phosphate, glucose 3-4, Zinc-rich saccharomyces cerevisiae 2-3, salt 4-5, soya-bean polypeptides 3-4.

2. the preparation method of a kind of milk beauty treatment beef paste according to claim 1, is characterized in that comprising the following steps:

(1) clove twig, Chinese arborvitae root-bark, pomegranate seed, Chinese hibiscus root are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder;

(2) get after fresh beef is cut into fragment freeze-drying and grind to obtain beef freeze-dried powder, in 1-2% calcium chloride beef freeze-dried powder being poured into double weight and 0.2-0.4% compound phosphoric acid mixed salt solution, and add salt, mixing be placed on ultraviolet light under irradiate 11-12h, then add wherein glucose, Zinc-rich saccharomyces cerevisiae and 14 DEG C of bottom fermentation 70h obtain rich zinc fermented beef slurry;

(3) get black sticky rice abrasive dust, passionflower is squeezed the juice, green tea cleans for subsequent use; The little fire of plain chocolate is stewed slowly to pureed, add black sticky rice powder, rice wine and passion fruit juice after cooling, again by immersing in it after full for green tea blade face pinprick aperture, refrigerate 12-14h at sending into 0-4 DEG C after sealing fully concussion, rejecting green tea of uncapping obtains milk and ices jam;

(4) get myrica rubra leaf 40 DEG C oven dry, cross 40 mesh sieves after pulverizing and obtain leaf powder, leaf powder is immersed in 40% ethanol, temperature 80 DEG C, under solid-liquid ratio 1:45 condition, continuous 2 ultrasonic waves extract 45min, add soya-bean polypeptides, obtain polypeptide extract when second time extracts 25min;

(5) get the rich zinc fermented beef slurry of step (2) gained to be placed in and to endure to muddy under little fire in terrine, stir after adding traditional Chinese medicine powder when 60-70 DEG C, add milk after cooling to room temperature to ice after jam fully mixes and evenly spray polypeptide extract on top layer, after sealing 2-3d and get final product.