CN105029365A - Making method of spleen-tonifying and blood-activating beef paste - Google Patents
Making method of spleen-tonifying and blood-activating beef paste Download PDFInfo
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- CN105029365A CN105029365A CN201510438881.XA CN201510438881A CN105029365A CN 105029365 A CN105029365 A CN 105029365A CN 201510438881 A CN201510438881 A CN 201510438881A CN 105029365 A CN105029365 A CN 105029365A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 16
- 240000008042 Zea mays Species 0.000 claims abstract description 13
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 13
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 13
- 235000005822 corn Nutrition 0.000 claims abstract description 13
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 12
- 108090000526 Papain Proteins 0.000 claims abstract description 8
- 239000004365 Protease Substances 0.000 claims abstract description 8
- 229940055729 papain Drugs 0.000 claims abstract description 8
- 235000019834 papain Nutrition 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 235000015489 Emblica officinalis Nutrition 0.000 claims abstract description 7
- 244000119298 Emblica officinalis Species 0.000 claims abstract description 7
- 240000001519 Verbena officinalis Species 0.000 claims abstract description 7
- 235000018718 Verbena officinalis Nutrition 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 241000220317 Rosa Species 0.000 claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 244000302512 Momordica charantia Species 0.000 claims description 10
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 10
- 235000018365 Momordica dioica Nutrition 0.000 claims description 10
- 230000017531 blood circulation Effects 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 240000000716 Durio zibethinus Species 0.000 claims description 9
- 235000006025 Durio zibethinus Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 210000000952 spleen Anatomy 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 210000004317 gizzard Anatomy 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims description 4
- 229960002504 capsaicin Drugs 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 206010030113 Oedema Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 230000001939 inductive effect Effects 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000002087 whitening effect Effects 0.000 abstract description 2
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 2
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 2
- 244000025352 Artocarpus heterophyllus Species 0.000 abstract 1
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 abstract 1
- 208000003643 Callosities Diseases 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 206010020649 Hyperkeratosis Diseases 0.000 abstract 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 238000001784 detoxification Methods 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 210000003038 endothelium Anatomy 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 229930195712 glutamate Natural products 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 10
- 235000002566 Capsicum Nutrition 0.000 description 6
- 239000001390 capsicum minimum Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 3
- 238000000746 purification Methods 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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 Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a making method of spleen-tonifying and blood-activating beef paste. The spleen-tonifying and blood-activating beef paste is made of, by weight, 200-220 parts of beef, 200-220 parts of dry and red pepper, 200-220 parts of sweet bean sauce, 10-12 parts of rose hips, 8-9 parts of jackfruit, 10-12 parts of corns, 10-12 parts of bitter gourd, 0.6-0.8 part of endothelium corneum gigeriae galli, 0.7-0.9 part of emblic leafflower fruits, 0.5-0.7 part of vervain, 18-20 parts of salt, 10-12 parts of white granulated sugar, 3-4 parts of monosidum glutamate, an appropriate amount of papain and an appropriate amount of xanthan gum. The beef paste has comprehensive nutrition, is delicious and has strong beef paste fragrance, the added rose pins have the effects of repairing and whitening skin and resisting aging, the bitter gourd contains various vitamins and mineral substances, has the special-effect components for removing fat and reducing the weight, and can accelerate detoxification. In addition, various kinds of Chinese herbal medicine are added in the processing process, and the spleen-tonifying and blood-activating beef paste has the effects of removing heat to cool blood, helping digestion, invigorating the stomach, invigorating the circulation of blood, dispersing blood stasis and inducing diuresis to alleviate edema.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of processing of beef, especially a kind of invigorating the spleen is invigorated blood circulation beef paste and preparation method thereof.
Background technology
Beef is a kind of high protein, low-fat food, unique flavor, dark liking by consumers in general, direct eating mouth feel is tough and tensile, hardness is large, and when using capsicum and beef is mixed and made into capsicum beef paste, the addition of capsicum crosses that I haven't seen you for ages makes taste dullness in sauce, add to and to a certain degree taster can be allowed to regress because the pungent of capsicum is overweight again, therefore make beef fresh purification by specially treated beef, make that capsicum is low pepperyly makes newly formed beef paste color, smell and taste all good, taste is simply fantastic.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of invigorating the spleen and to invigorate blood circulation the preparation method and preparation method thereof of beef paste.
The technical solution adopted in the present invention is:
The preparation method that beef paste is invigorated blood circulation in invigorating the spleen, is made up of the raw material of following weight portion:
Beef 200-220, chilli 200-220, sweet fermented flour sauce 200-220, fructus rosae 10-12, durian 8-9, corn 10-12, balsam pear 10-12, the membrane of a chicken's gizzard 0.6-0.8, emblic 0.7-0.9, Verbena officinalis 0.5-0.7, salt 18-20, white granulated sugar 10-12, monosodium glutamate 3-4, papain is appropriate, xanthans is appropriate;
A kind of invigorating the spleen according to claim 1 is invigorated blood circulation the preparation method of beef paste, comprises the following steps:
(1) beef is diced into pot boiling 1h at 85 DEG C, take out and add that concentration is 0.02% papain, concentration is 1.0% xanthans after draining cooling and take out after refrigerate 4 days at 6 DEG C for subsequent use;
(2) after chilli being pulverized 80 mesh sieves pressure be 300bar, temperature is 35 DEG C, 5% water uses supercritical carbon dioxide extraction technology to extract 90min under the condition of entrainer, gets leftover materials for subsequent use after being separated by the capsaicine obtained;
(3) the membrane of a chicken's gizzard, emblic, Verbena officinalis 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; White granulated sugar and sweet fermented flour sauce are put into colloid mill is levigate must expect that sauce is for subsequent use;
(4) get balsam pear chopping and add the making beating of 2 times of water, fructus rosae is squeezed the juice, after crossing boiling water rinses after getting durian section, be pounded pulp mud, corn is cooked post-drying pulverize starch with balsam pear, rose fruit juice and durian puree mix and stir evenly corn is really stuck with paste;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add traditional Chinese medicine powder, expect that sauce, corn fruit is stuck with paste, suitable quantity of water and remain each raw material and fully stir, seal after tinning and to be placed in boiling water sterilization 15min and to get final product.
Beneficial effect of the present invention is:
Beef paste comprehensive nutrition of the present invention, delicious, sauce perfume (or spice) is pure, and wherein added fructus rosae has the effect of repairing skin, whitening anti-aging, and containing multivitamin, mineral matter in balsam pear, the magistery containing fat eliminating, fat-reducing, can accelerate toxin expelling; The present invention uses papain and xanthans to arrange in pairs or groups to process beef to make, and beef fresh purification, color and luster are good, mouthfeel good, remove capsaicine by supercritical carbon dioxide extraction technology and become extremely low by the pungent of capsicum, again with process after beef to arrange in pairs or groups sauce processed, make beef paste color, smell and taste all good, taste is simply fantastic; In addition, the present invention with the addition of multiple Chinese herbal medicine in process, has effect of clearing heat and cooling blood, food digesting stomach fortifying, promoting blood circulation to remove blood stasis, inducing diuresis for removing edema.
Detailed description of the invention
The preparation method that beef paste is invigorated blood circulation in invigorating the spleen, is made up of the raw material of following weight portion (kilogram):
Beef 200, chilli 200, sweet fermented flour sauce 200, fructus rosae 10, durian 8, corn 10, balsam pear 10, the membrane of a chicken's gizzard 0.6, emblic 0.7, Verbena officinalis 0.5, salt 18, white granulated sugar 10, monosodium glutamate 3, papain is appropriate, xanthans is appropriate;
A kind of invigorating the spleen according to claim 1 is invigorated blood circulation the preparation method of beef paste, comprises the following steps:
(1) beef is diced into pot boiling 1h at 85 DEG C, take out and add that concentration is 0.02% papain, concentration is 1.0% xanthans after draining cooling and take out after refrigerate 4 days at 6 DEG C for subsequent use;
(2) after chilli being pulverized 80 mesh sieves pressure be 300bar, temperature is 35 DEG C, 5% water uses supercritical carbon dioxide extraction technology to extract 90min under the condition of entrainer, gets leftover materials for subsequent use after being separated by the capsaicine obtained;
(3) the membrane of a chicken's gizzard, emblic, Verbena officinalis are added 5 times of water big fire decoct 1 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder; White granulated sugar and sweet fermented flour sauce are put into colloid mill is levigate must expect that sauce is for subsequent use;
(4) get balsam pear chopping and add the making beating of 2 times of water, fructus rosae is squeezed the juice, after crossing boiling water rinses after getting durian section, be pounded pulp mud, corn is cooked post-drying pulverize starch with balsam pear, rose fruit juice and durian puree mix and stir evenly corn is really stuck with paste;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add traditional Chinese medicine powder, expect that sauce, corn fruit is stuck with paste, suitable quantity of water and remain each raw material and fully stir, seal after tinning and to be placed in boiling water sterilization 15min and to get final product.
Claims (2)
1. invigorating the spleen is invigorated blood circulation 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, chilli 200-220, sweet fermented flour sauce 200-220, fructus rosae 10-12, durian 8-9, corn 10-12, balsam pear 10-12, the membrane of a chicken's gizzard 0.6-0.8, emblic 0.7-0.9, Verbena officinalis 0.5-0.7, salt 18-20, white granulated sugar 10-12, monosodium glutamate 3-4, papain is appropriate, xanthans is appropriate.
2. a kind of invigorating the spleen according to claim 1 is invigorated blood circulation the preparation method of beef paste, it is characterized in that comprising the following steps:
(1) beef is diced into pot boiling 1h at 85 DEG C, take out and add that concentration is 0.02% papain, concentration is 1.0% xanthans after draining cooling and take out after refrigerate 4 days at 6 DEG C for subsequent use;
(2) after chilli being pulverized 80 mesh sieves pressure be 300bar, temperature is 35 DEG C, 5% water uses supercritical carbon dioxide extraction technology to extract 90min under the condition of entrainer, gets leftover materials for subsequent use after being separated by the capsaicine obtained;
(3) the membrane of a chicken's gizzard, emblic, Verbena officinalis 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; White granulated sugar and sweet fermented flour sauce are put into colloid mill is levigate must expect that sauce is for subsequent use;
(4) get balsam pear chopping and add the making beating of 2 times of water, fructus rosae is squeezed the juice, after crossing boiling water rinses after getting durian section, be pounded pulp mud, corn is cooked post-drying pulverize starch with balsam pear, rose fruit juice and durian puree mix and stir evenly corn is really stuck with paste;
(5) get step (1) gained diced beef mix with step (2) gained pimiento mix thoroughly after add traditional Chinese medicine powder, expect that sauce, corn fruit is stuck with paste, suitable quantity of water and remain each raw material and fully stir, seal after tinning and to be placed in boiling water sterilization 15min and to get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510438881.XA CN105029365A (en) | 2015-07-24 | 2015-07-24 | Making method of spleen-tonifying and blood-activating beef paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510438881.XA CN105029365A (en) | 2015-07-24 | 2015-07-24 | Making method of spleen-tonifying and blood-activating beef paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105029365A true CN105029365A (en) | 2015-11-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510438881.XA Pending CN105029365A (en) | 2015-07-24 | 2015-07-24 | Making method of spleen-tonifying and blood-activating beef paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105029365A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095502A (en) * | 2007-06-23 | 2008-01-02 | 董福伟 | Beef sauce and the method of preparing the same |
| CN103719809A (en) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | Beef paste for promoting blood circulation and removing stasis and preparation method thereof |
| CN103750269A (en) * | 2013-12-19 | 2014-04-30 | 芜湖中路实业有限责任公司 | Digestant spleen-tonifying beef paste and preparation method thereof |
| CN103948006A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Rice aroma beef sauce and preparation method thereof |
-
2015
- 2015-07-24 CN CN201510438881.XA patent/CN105029365A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095502A (en) * | 2007-06-23 | 2008-01-02 | 董福伟 | Beef sauce and the method of preparing the same |
| CN103719809A (en) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | Beef paste for promoting blood circulation and removing stasis and preparation method thereof |
| CN103750269A (en) * | 2013-12-19 | 2014-04-30 | 芜湖中路实业有限责任公司 | Digestant spleen-tonifying beef paste and preparation method thereof |
| CN103948006A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Rice aroma beef sauce and preparation method thereof |
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| C06 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151111 |
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| RJ01 | Rejection of invention patent application after publication |