CN104970344A - Appetite stimulating and liver protecting beef sauce and preparation method thereof - Google Patents
Appetite stimulating and liver protecting beef sauce and preparation method thereof Download PDFInfo
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- CN104970344A CN104970344A CN201510426184.2A CN201510426184A CN104970344A CN 104970344 A CN104970344 A CN 104970344A CN 201510426184 A CN201510426184 A CN 201510426184A CN 104970344 A CN104970344 A CN 104970344A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 210000004185 liver Anatomy 0.000 title claims abstract description 13
- 235000015067 sauces Nutrition 0.000 title abstract 3
- 230000036528 appetite Effects 0.000 title abstract 2
- 235000019789 appetite Nutrition 0.000 title abstract 2
- 230000004936 stimulating effect Effects 0.000 title abstract 2
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 229910052725 zinc Inorganic materials 0.000 claims abstract description 13
- 239000011701 zinc Substances 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 235000008375 Decussocarpus nagi Nutrition 0.000 claims abstract description 8
- 244000132436 Myrica rubra Species 0.000 claims abstract description 8
- 235000014631 Myrica rubra Nutrition 0.000 claims abstract description 8
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 244000022372 Diospyros lotus Species 0.000 claims abstract description 7
- 235000003333 Diospyros lotus Nutrition 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 4
- 239000010452 phosphate Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- 239000000843 powder Substances 0.000 claims description 15
- 229920001184 polypeptide Polymers 0.000 claims description 14
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 14
- 239000000284 extract Substances 0.000 claims description 13
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 10
- 229910052709 silver Inorganic materials 0.000 claims description 10
- 239000004332 silver Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 241001125843 Trichiuridae Species 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 244000078782 Brassica arvensis Species 0.000 claims description 6
- 244000116484 Inula helenium Species 0.000 claims description 6
- 235000002598 Inula helenium Nutrition 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 210000001015 abdomen Anatomy 0.000 claims description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000012634 fragment Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 240000007124 Brassica oleracea Species 0.000 abstract 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract 1
- 241000565359 Fraxinus chinensis Species 0.000 abstract 1
- 241000015177 Saccharina japonica Species 0.000 abstract 1
- 241000632296 Scutellaria lateriflora Species 0.000 abstract 1
- 241000519999 Stachys Species 0.000 abstract 1
- 241000736915 Trichiurus lepturus Species 0.000 abstract 1
- -1 compound phosphate Chemical class 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 8
- 230000000694 effects Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- 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
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention discloses a preparation method of an appetite stimulating and liver protecting beef sauce which consists of the following raw materials in parts by weight: 200-220 parts of beef, 10-12 parts of glutinous rice, 15-18 parts of trichiurus lepturus, 9-12 parts of laminaria japonica, 7-8 parts of stachys siebolidii, 9-12 parts of small shrimps, 1-1.2 parts of purple cabbages, 0.9-1 part of diospyros lotus, 0.7-0.8 part of inulae radix, 0.8-0.9 part of scutellaria lateriflora, 0.7-0.9 part of fraxinus chinensis bark, 6-8 parts of myrica rubra leaves,1-2% calcium chloride solution, 0.2-0.4% compound phosphate, 3-4 parts of glucose, 2-3 parts of zinc-rich yeast, 4-5 parts of edible salt, and 3-4 parts of soybean peptide. The beef sauce is delicious, tasty, and nutritious, ad aids digestion.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of processing of beef, especially a kind of appetizing preparation method protecting the liver 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 a kind of appetizing preparation method protecting the liver beef paste and preparation method thereof.
The technical solution adopted in the present invention is:
Appetizing protects the liver a preparation method for beef paste, is made up of the raw material of following weight portion:
Beef 200-220, glutinous rice 10-12, hairtail 15-18, sea-tangle 9-12, silver bar dish 7-8, Shrimps 9-12, violet cabbage 1-1.2, fruit of date plum 0.9-1, elecampane 0.7-0.8, Huang Ling 0.8-0.9, bark of ash 0.7-0.9, 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;
A kind of appetizing according to claim 1 protects the liver the preparation method of beef paste, comprises the following steps:
(1) violet cabbage, the fruit of date plum, elecampane, Huang Ling, the bark of ash are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(2) get fresh beef be cut into fragment freeze-drying after grinding, glutinous rice grinding after be mixed to get glutinous rice beef freeze-dried powder, in 1-2% calcium chloride glutinous rice 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) to be brewed with 3-4 times of boiling water by abrasive dust after sea-tangle freeze-drying, under 3000r/min, centrifugal 20-25min, gets supernatant for subsequent use, is squeezed the juice by silver bar dish, that hairtail goes internal organ to clean is for subsequent use; Get Shrimps emerge in worm water 5-6min to pull out with in silver bar dish juice together tape loaded fish belly, enter food steamer and cook, taking-up is rejected fishbone and is added sea-tangle supernatant and stirs evenly to obtain multi-flavor band alec;
(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, multi-flavor band alec when 60-70 DEG C after, evenly spray polypeptide extract on top layer after cooling to room temperature, sealing 2-3d after and get final product.
Beneficial effect of the present invention is:
Beef paste of the present invention is tasty, nutritious, and it is aid digestion, wherein added hairtail is rich in fat, protein, vitamin A, unrighted acid, phosphorus, calcium, iron, the multiple nutritional components such as iodine, there is warm stomach, pool skin, tonifying Qi, nourish blood, fitness and cardiac stimulant kidney tonifying, relax the muscles and stimulate the blood circulation, anti-inflammatory is reduced phlegm, cephalocathartic antidiarrheal, dispelling fatigue, put forward effect of intensive culture god, silver bar dish can produce refreshing effect to the mind, appetizing helping digestion, filling liver kidney, strengthening the bones and muscles, 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, has strengthening the spleen and stomach, promoting the flow of qi and relieving stagnancy, heat-clearing and damp-drying drug, clears liver and improve vision, effect of hepatic cholagogic.
Detailed description of the invention
Appetizing protects the liver a preparation method for beef paste, is made up of the raw material of following weight portion (kilogram):
Beef 200, glutinous rice 10, hairtail 15, sea-tangle 9, silver bar dish 7, Shrimps 9, violet cabbage 1, the fruit of date plum 0.9, elecampane 0.7, Huang Ling 0.8, the bark of ash 0.7, 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;
A kind of appetizing according to claim 1 protects the liver the preparation method of beef paste, comprises the following steps:
(1) violet cabbage, the fruit of date plum, elecampane, Huang Ling, the bark of ash are added 5 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;
(2) get fresh beef be cut into fragment freeze-drying after grinding, glutinous rice grinding after be mixed to get glutinous rice beef freeze-dried powder, in 1-2% calcium chloride glutinous rice 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) by abrasive dust after sea-tangle freeze-drying brewing with 3 times of boiling water, under 3000r/min, centrifugal 20min, gets supernatant for subsequent use, is squeezed the juice by silver bar dish, that hairtail goes internal organ to clean is for subsequent use; Get Shrimps emerge in worm water 5min to pull out with in silver bar dish juice together tape loaded fish belly, enter food steamer and cook, taking-up is rejected fishbone and is added sea-tangle supernatant and stirs evenly to obtain multi-flavor band alec;
(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, multi-flavor band alec when 60-70 DEG C after, evenly spray polypeptide extract on top layer after cooling to room temperature, sealing 2d after and get final product.
Claims (2)
1. appetizing protects the liver a preparation method for beef paste, it is characterized in that being made up of the raw material of following weight portion:
Beef 200-220, glutinous rice 10-12, hairtail 15-18, sea-tangle 9-12, silver bar dish 7-8, Shrimps 9-12, violet cabbage 1-1.2, fruit of date plum 0.9-1, elecampane 0.7-0.8, Huang Ling 0.8-0.9, bark of ash 0.7-0.9, 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. a kind of appetizing according to claim 1 protects the liver the preparation method of beef paste, it is characterized in that comprising the following steps:
(1) violet cabbage, the fruit of date plum, elecampane, Huang Ling, the bark of ash are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(2) get fresh beef be cut into fragment freeze-drying after grinding, glutinous rice grinding after be mixed to get glutinous rice beef freeze-dried powder, in 1-2% calcium chloride glutinous rice 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) to be brewed with 3-4 times of boiling water by abrasive dust after sea-tangle freeze-drying, under 3000r/min, centrifugal 20-25min, gets supernatant for subsequent use, is squeezed the juice by silver bar dish, that hairtail goes internal organ to clean is for subsequent use; Get Shrimps emerge in worm water 5-6min to pull out with in silver bar dish juice together tape loaded fish belly, enter food steamer and cook, taking-up is rejected fishbone and is added sea-tangle supernatant and stirs evenly to obtain multi-flavor band alec;
(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, multi-flavor band alec when 60-70 DEG C after, evenly spray polypeptide extract on top layer after cooling to room temperature, sealing 2-3d after and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510426184.2A CN104970344A (en) | 2015-07-20 | 2015-07-20 | Appetite stimulating and liver protecting beef sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510426184.2A CN104970344A (en) | 2015-07-20 | 2015-07-20 | Appetite stimulating and liver protecting beef sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104970344A true CN104970344A (en) | 2015-10-14 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510426184.2A Pending CN104970344A (en) | 2015-07-20 | 2015-07-20 | Appetite stimulating and liver protecting beef sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104970344A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719886A (en) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | Beef sauce for treating neurasthenia and preparation method thereof |
| CN103948009A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Wine aroma beef sauce and preparation method thereof |
-
2015
- 2015-07-20 CN CN201510426184.2A patent/CN104970344A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719886A (en) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | Beef sauce for treating neurasthenia and preparation method thereof |
| CN103948009A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Wine aroma beef sauce and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 孔保华等: "磷酸盐和氯化钙对牛肉凝胶特性的影响", 《东北农业大学学报》 * |
| 莫开菊等: "杨梅叶提取物抑菌作用研究", 《湖北民族学院学报（自然科学版）》 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151014 |
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