CN107028109A - A kind of preparation method of health care spiced beef - Google Patents
A kind of preparation method of health care spiced beef Download PDFInfo
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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
Abstract
The present invention relates to health food preparing technical field, more particularly to a kind of preparation method of health care spiced beef；Comprise the following steps：Beef pretreatment, beef after-treatment, beef three processing, batch mixings；Beef meat prepared by the present invention compacts, rich in chewiness, elasticity preferably, the spiced beef of preparation not only succulence, mouthfeel alcohol and, meanwhile, also with improving immunity, constitutional health-care effect.
Description
Technical field
The present invention relates to health food preparing technical field, more particularly to a kind of preparation method of health care spiced beef.
Background technology
Beef, is one of meat product, and the Chinese consumption figure of beef per capita is only second to pork, and beef protein content is high,
And fat content is low, delicious flavour, beef contains abundant protein, and amino acid, its ratio of components pork needs closer to human body,
Body resistance against diseases can be improved, therefore people have also carried out numerous studies, such as dried beef, ox in terms of the deep processing to beef
Meat pulp, forcemeat veal etc., are loved by people, meanwhile, by the spiced beef that beef is processed into be also the food liked very much of people it
One, spiced beef has functions that tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, saliva of quenching the thirst, it is adaptable under middle gas
Sunken, body void of breathing hard, the people of soreness of bones and muscles, anaemia prolonged illness and yellow dizzy people in face eats.
With continuing to develop for society, requirement more and more higher of the people to diet, health care consciousness is also increasingly stronger, in beef
Processing in terms of it is also more and more diversified, various beef items are flooded with the market, wherein, spiced beef is used as production
One of product, it is deep to be liked by consumers in general, but be due to preparation method and raw material selection it is unreasonable, cause its taste, battalion
Foster, quality is uneven, it is difficult to ensure, therefore this researcher, on the basis of traditional spiced beef, and preparation quality is higher, have
The spiced beef of health-care efficacy, although and spiced beef kind is more at present, the spiced beef prepared by starting point of health care is not
Appear in the newspapers.
The content of the invention
The present invention is in order to solve the above technical problems, there is provided a kind of preparation method of health care spiced beef.
Realized particular by following technical scheme：
A kind of preparation method of health care spiced beef, comprises the following steps：
(1) beef is pre-processed：Fresh beef is cleaned, after draining the water, block is cut into, is soaked in water, water is changed repeatedly to not having
There is the leaching of color material, beef is put into 20~30min of immersion in removal agent of raw meat smell, pulls out and drains；
(2) beef after-treatment：The beef of step (1) processing is put into 8~12min of immersion in boiling water, pulls out, is put into ice
15~25min is soaked in block water, is operated three times repeatedly, beef is drained and standby；
(3) three processing of beef：The beef of step (2) processing is mixed with health care material by 1: 4~5 mass ratio, heated
120~150min of infusion；
(4) batch mixing：The beef of step (3) processing is mixed with condiment by 1: 1.8~2.2 mass ratio, mixed thoroughly, heating is stewing
40~50min is boiled, cooling is pulled out.
Described removal agent of raw meat smell, is made up of following raw material by weight：Tealeaves 12~18, radish piece 3~9, tsaoko 2~
4th, nutmeg 3~6, red wine 20~30.
Described removal agent of raw meat smell, its preparation method is to mix radish piece, tsaoko and nutmeg, and add water 40~50min of infusion,
Filtering, adds the ethanol of 5 times of amounts of filtrate quality, extracts 120~150min, reclaim ethanol, obtain material 1, and tealeaves and hot water are pressed into 1
: 8~12 mass ratio mixing, 15~20min is soaked, 2 must be expected by filtering, material 1, material 2 and red wine are mixed, mixed thoroughly.
Described ice cube water, its solid-to-liquid ratio is 1: 1.8~2.
Described health care material, is made up of following raw material by weight：The root of kudzu vine 12~18, lotus pod 10~15, ginkgo 6~
9th, Radix Codonopsis 1~5, motherwort 8~12, faenum graecum 3~9, Chinese yam 10~15, radix polygonati officinalis 2~8, saline cistanche 10~20, psoralea corylifolia 12~
18th, the fruit of Cherokee rose 3~8, sea-tangle 4~9, lily 2~4, rose 2~4, Semen sesami nigrum 6~10, wild mushroom 8~12.
Described health care material, its preparation method be by：The root of kudzu vine, lotus pod, ginkgo, Radix Codonopsis, motherwort, faenum graecum, Chinese yam, jade
Bamboo, saline cistanche, psoralea corylifolia, fruit of Cherokee rose mixing, add water infusion, filtering, concentrates the filtrate to the 1/3 of filtrate volume, adds concentration
The ethanol of 5 times of liquid quality amounts, is heated to 45~55 DEG C, and flow back 40~50min, reclaims ethanol, obtains material 1, by sea-tangle, lily,
Rose, Semen sesami nigrum and wild mushroom mixing, add water infusion, filtering, the acetone of 5 times of amounts of addition filtrate quality, extraction 80~
100min, reclaims acetone, obtains material 2, material 1 and material 2 is mixed, heating is concentrated into the 2/3 of mixture quality.
Described condiment, is made up of following raw material by weight：Anise 15~20, cassia bark 8~12, cloves 12~
18th, fennel 3~5, Chinese cassia tree 10~15, green onion, ginger and garlic 2~4, dark soy sauce 8~12, cooking wine 6~10, light-coloured vinegar 2~4, thick broad-bean sauce 12~18.
In summary, the beneficial effects of the present invention are：The present invention carries out the pretreatment of deodorization to beef, colded and heat succeed each other
Secondary place, three processing of health care material immersion so that the beef meat of preparation more compacts, rich in chewiness, and elasticity is preferable, energy
The retention space of moisture is reduced, improves beef mouthfeel, by the processing of fishy-smell removing agent, overcomes the fishy smell of beef in itself, effectively
The taste of masses has been catered to, has passed through cold and hot alternate treatment so that beef more compacts, has strengthened the elasticity of beef, ox is improved
The chewiness of meat, lifts the mouthfeel of beef, passes through the addition of health care material so that nutritive and health protection components reach enrichment in beef,
It is effective to penetrate into inside beef so that the spiced beef of preparation not only succulence, mouthfeel alcohol and, meanwhile, also with improving immunity,
Constitutional health-care effect.
Embodiment
The embodiment to the present invention is described in further detail below, but the invention is not limited in these realities
Mode is applied, any improvement or replacement on the present embodiment essence spirit still falls within the claims in the present invention claimed
Scope.
Embodiment 1
A kind of preparation method of health care spiced beef, comprises the following steps：
(1) beef is pre-processed：Fresh beef is cleaned, after draining the water, block is cut into, is soaked in water, water is changed repeatedly to not having
There is the leaching of color material, beef is put into removal agent of raw meat smell and soaks 20min, pulls out and drains；
Described removal agent of raw meat smell, is made up of following raw material by weight：Tealeaves 12kg, radish piece 3kg, tsaoko 2kg, meat
Cardamom 3kg, red wine 20kg；
Described removal agent of raw meat smell, its preparation method is to mix radish piece, tsaoko and nutmeg, and add water infusion 40min, filtering,
The ethanol of 5 times of amounts of filtrate quality is added, 120min is extracted, ethanol is reclaimed, obtains material 1, tealeaves and hot water are pressed to 1: 8 mass ratio
Mixing, soaks 15min, 2 must be expected by filtering, and material 1, material 2 and red wine are mixed, mixed thoroughly；
(2) beef after-treatment：The beef of step (1) processing is put into boiling water and soaks 8min, pulls out, is put into solid-to-liquid ratio
To soak 15min in 1: 1.8 ice cube water, operate three times repeatedly, beef is drained and standby；
(3) three processing of beef：The beef of step (2) processing is mixed with health care material by 1: 4 mass ratio, infusion is heated
120min；
Described health care material, is made up of following raw material by weight：Root of kudzu vine 12kg, lotus pod 10kg, ginkgo 6kg, party
Join 1kg, motherwort 8kg, faenum graecum 3kg, Chinese yam 10kg, radix polygonati officinalis 2kg, saline cistanche 10kg, psoralea corylifolia 12kg, fruit of Cherokee rose 3kg, sea
Band 4kg, lily 2kg, rose 2kg, Semen sesami nigrum 6kg, wild mushroom 8kg；
Described health care material, its preparation method be by：The root of kudzu vine, lotus pod, ginkgo, Radix Codonopsis, motherwort, faenum graecum, Chinese yam, jade
Bamboo, saline cistanche, psoralea corylifolia, fruit of Cherokee rose mixing, add water infusion, filtering, concentrates the filtrate to the 1/3 of filtrate volume, adds concentration
The ethanol of 5 times of liquid quality amounts, is heated to 45 DEG C, and flow back 40min, reclaims ethanol, obtains material 1, by sea-tangle, lily, rose, black
Sesame and wild mushroom mixing, add water infusion, filtering, adds the acetone of 5 times of amounts of filtrate quality, extracts 80min, reclaims acetone,
2 must be expected, material 1 and material 2 are mixed, heating is concentrated into the 2/3 of mixture quality；
(4) batch mixing：The beef of step (3) processing is mixed with condiment by 1: 1.8 mass ratio, mixed thoroughly, heating is simmered
40min, pulls cooling out；
Described condiment, is made up of following raw material by weight：Anistree 15kg, cassia bark 8kg, cloves 12kg, fennel
3kg, Chinese cassia tree 10kg, green onion, ginger and garlic 2kg, dark soy sauce 8kg, cooking wine 6kg, light-coloured vinegar 2kg thick broad-bean sauce 12kg.
Embodiment 2
(1) beef is pre-processed：Fresh beef is cleaned, after draining the water, block is cut into, is soaked in water, water is changed repeatedly to not having
There is the leaching of color material, beef is put into removal agent of raw meat smell and soaks 30min, pulls out and drains；
Described removal agent of raw meat smell, is made up of following raw material by weight：Tealeaves 18kg, radish piece 9kg, tsaoko 4kg, meat
Cardamom 6kg, red wine 30kg；
Described removal agent of raw meat smell, its preparation method is to mix radish piece, tsaoko and nutmeg, and add water infusion 50min, filtering,
The ethanol of 5 times of amounts of filtrate quality is added, 150min is extracted, ethanol is reclaimed, obtains material 1, tealeaves and hot water are pressed to 1: 12 quality
Than mixing, 20min is soaked, 2 must be expected by filtering, material 1, material 2 and red wine are mixed, mixed thoroughly；
(2) beef after-treatment：The beef of step (1) processing is put into boiling water and soaks 12min, pulls out, is put into solid-liquid
Than soaking 25min in the ice cube water for 1: 2, operate three times repeatedly, beef is drained and standby；
(3) three processing of beef：The beef of step (2) processing is mixed with health care material by 1: 5 mass ratio, infusion is heated
150min；
Described health care material, is made up of following raw material by weight：Root of kudzu vine 18kg, lotus pod 15kg, ginkgo 9kg, party
Join 5kg, motherwort 12kg, faenum graecum 9kg, Chinese yam 15kg, radix polygonati officinalis 8kg, saline cistanche 20kg, psoralea corylifolia 18kg, fruit of Cherokee rose 8kg,
Sea-tangle 9kg, lily 4kg, rose 4kg, Semen sesami nigrum 10kg, wild mushroom 12kg；
Described health care material, its preparation method be by：The root of kudzu vine, lotus pod, ginkgo, Radix Codonopsis, motherwort, faenum graecum, Chinese yam, jade
Bamboo, saline cistanche, psoralea corylifolia, fruit of Cherokee rose mixing, add water infusion, filtering, concentrates the filtrate to the 1/3 of filtrate volume, adds concentration
The ethanol of 5 times of liquid quality amounts, is heated to 55 DEG C, and flow back 50min, reclaims ethanol, obtains material 1, by sea-tangle, lily, rose, black
Sesame and wild mushroom mixing, add water infusion, filtering, adds the acetone of 5 times of amounts of filtrate quality, extracts 100min, reclaims acetone,
2 must be expected, material 1 and material 2 are mixed, heating is concentrated into the 2/3 of mixture quality；
(4) batch mixing：The beef of step (3) processing is mixed with condiment by 1: 2.2 mass ratio, mixed thoroughly, heating is simmered
50min, pulls cooling out；
Described condiment, is made up of following raw material by weight：Anistree 20kg, cassia bark 12kg, cloves 18kg, fennel
5kg, Chinese cassia tree 15kg, green onion, ginger and garlic 4kg, dark soy sauce 12kg, cooking wine 10kg, light-coloured vinegar 4kg, thick broad-bean sauce 18kg.
Embodiment 3
(1) beef is pre-processed：Fresh beef is cleaned, after draining the water, block is cut into, is soaked in water, water is changed repeatedly to not having
There is the leaching of color material, beef is put into removal agent of raw meat smell and soaks 25min, pulls out and drains；
Described removal agent of raw meat smell, is made up of following raw material by weight：Tealeaves 15kg, radish piece 6kg, tsaoko 3kg, meat
Cardamom 5kg, red wine 25kg；
Described removal agent of raw meat smell, its preparation method is to mix radish piece, tsaoko and nutmeg, and add water infusion 45min, filtering,
The ethanol of 5 times of amounts of filtrate quality is added, 130min is extracted, ethanol is reclaimed, obtains material 1, tealeaves and hot water are pressed to 1: 10 quality
Than mixing, 18min is soaked, 2 must be expected by filtering, material 1, material 2 and red wine are mixed, mixed thoroughly；
(2) beef after-treatment：The beef of step (1) processing is put into boiling water and soaks 10min, pulls out, is put into solid-liquid
Than soaking 20min in the ice cube water for 1: 1.9, operate three times repeatedly, beef is drained and standby；
(3) three processing of beef：The beef of step (2) processing is mixed with health care material by 1: 4.5 mass ratio, heating is endured
Boil 130min；
Described health care material, is made up of following raw material by weight：Root of kudzu vine 15kg, lotus pod 13kg, ginkgo 8kg, party
Join 3kg, motherwort 10kg, faenum graecum 6kg, Chinese yam 13kg, radix polygonati officinalis 5kg, saline cistanche 15kg, psoralea corylifolia 15kg, fruit of Cherokee rose 5kg,
Sea-tangle 6kg, lily 3kg, rose 3kg, Semen sesami nigrum 8kg, wild mushroom 10kg；
Described health care material, its preparation method be by：The root of kudzu vine, lotus pod, ginkgo, Radix Codonopsis, motherwort, faenum graecum, Chinese yam, jade
Bamboo, saline cistanche, psoralea corylifolia, fruit of Cherokee rose mixing, add water infusion, filtering, concentrates the filtrate to the 1/3 of filtrate volume, adds concentration
The ethanol of 5 times of liquid quality amounts, is heated to 50 DEG C, and flow back 45min, reclaims ethanol, obtains material 1, by sea-tangle, lily, rose, black
Sesame and wild mushroom mixing, add water infusion, filtering, adds the acetone of 5 times of amounts of filtrate quality, extracts 90min, reclaims acetone,
2 must be expected, material 1 and material 2 are mixed, heating is concentrated into the 2/3 of mixture quality；
(4) batch mixing：The beef of step (3) processing is mixed with condiment by 1: 2 mass ratio, mixed thoroughly, heating is simmered
45min, pulls cooling out；
Described condiment, is made up of following raw material by weight：Anistree 18kg, cassia bark 10kg, cloves 15kg, fennel
4kg, Chinese cassia tree 13kg, green onion, ginger and garlic 3kg, dark soy sauce 10kg, cooking wine 8kg, light-coloured vinegar 3kg, thick broad-bean sauce 15kg.
Embodiment 4
(1) beef is pre-processed：Fresh beef is cleaned, after draining the water, block is cut into, is soaked in water, water is changed repeatedly to not having
There is the leaching of color material, beef is put into removal agent of raw meat smell and soaks 20min, pulls out and drains；
Described removal agent of raw meat smell, is made up of following raw material by weight：Tealeaves 18kg, radish piece 3kg, tsaoko 4kg, meat
Cardamom 3kg, red wine 30kg；
Described removal agent of raw meat smell, its preparation method is to mix radish piece, tsaoko and nutmeg, and add water infusion 50min, filtering,
The ethanol of 5 times of amounts of filtrate quality is added, 120min is extracted, ethanol is reclaimed, obtains material 1, tealeaves and hot water are pressed to 1: 12 quality
Than mixing, 15min is soaked, 2 must be expected by filtering, material 1, material 2 and red wine are mixed, mixed thoroughly；
(2) beef after-treatment：The beef of step (1) processing is put into boiling water and soaks 8min, pulls out, is put into solid-to-liquid ratio
To soak 15min in 1: 2 ice cube water, operate three times repeatedly, beef is drained and standby；
(3) three processing of beef：The beef of step (2) processing is mixed with health care material by 1: 4 mass ratio, infusion is heated
150min；
Described health care material, is made up of following raw material by weight：Root of kudzu vine 12kg, lotus pod 15kg, ginkgo 6kg, party
Join 5kg, motherwort 8kg, faenum graecum 9kg, Chinese yam 10kg, radix polygonati officinalis 8kg, saline cistanche 10kg, psoralea corylifolia 18kg, fruit of Cherokee rose 3kg, sea
Band 4kg, lily 4kg, rose 2kg, Semen sesami nigrum 10kg, wild mushroom 8kg；
Described health care material, its preparation method be by：The root of kudzu vine, lotus pod, ginkgo, Radix Codonopsis, motherwort, faenum graecum, Chinese yam, jade
Bamboo, saline cistanche, psoralea corylifolia, fruit of Cherokee rose mixing, add water infusion, filtering, concentrates the filtrate to the 1/3 of filtrate volume, adds concentration
The ethanol of 5 times of liquid quality amounts, is heated to 45 DEG C, and flow back 50min, reclaims ethanol, obtains material 1, by sea-tangle, lily, rose, black
Sesame and wild mushroom mixing, add water infusion, filtering, adds the acetone of 5 times of amounts of filtrate quality, extracts 100min, reclaims acetone,
2 must be expected, material 1 and material 2 are mixed, heating is concentrated into the 2/3 of mixture quality；
(4) batch mixing：The beef of step (3) processing is mixed with condiment by 1: 1.8 mass ratio, mixed thoroughly, heating is simmered
50min, pulls cooling out；
Described condiment, is made up of following raw material by weight：Anistree 15kg, cassia bark 12kg, cloves 12kg, fennel
5kg, Chinese cassia tree 10kg, green onion, ginger and garlic 4kg, dark soy sauce 8kg, cooking wine 10kg, light-coloured vinegar 2kg, thick broad-bean sauce 18kg.
Embodiment 5
(1) beef is pre-processed：Fresh beef is cleaned, after draining the water, block is cut into, is soaked in water, water is changed repeatedly to not having
There is the leaching of color material, beef is put into removal agent of raw meat smell and soaks 25min, pulls out and drains；
Described removal agent of raw meat smell, is made up of following raw material by weight：Tealeaves 18kg, radish piece 9kg, tsaoko 2kg, meat
Cardamom 3kg, red wine 30kg；
Described removal agent of raw meat smell, its preparation method is to mix radish piece, tsaoko and nutmeg, and add water infusion 50min, filtering,
The ethanol of 5 times of amounts of filtrate quality is added, 150min is extracted, ethanol is reclaimed, obtains material 1, tealeaves and hot water are pressed to 1: 8 mass ratio
Mixing, soaks 15min, 2 must be expected by filtering, and material 1, material 2 and red wine are mixed, mixed thoroughly；
(2) beef after-treatment：The beef of step (1) processing is put into boiling water and soaks 12min, pulls out, is put into solid-liquid
Than soaking 25min in the ice cube water for 1: 2, operate three times repeatedly, beef is drained and standby；
(3) three processing of beef：The beef of step (2) processing is mixed with health care material by 1: 4 mass ratio, infusion is heated
120min；
Described health care material, is made up of following raw material by weight：Root of kudzu vine 12kg, lotus pod 10kg, ginkgo 9kg, party
Join 5kg, motherwort 8kg, faenum graecum 3kg, Chinese yam 15kg, radix polygonati officinalis 8kg, saline cistanche 10kg, psoralea corylifolia 12kg, fruit of Cherokee rose 8kg, sea
Band 9kg, lily 2kg, rose 2kg, Semen sesami nigrum 10kg, wild mushroom 12kg；
Described health care material, its preparation method be by：The root of kudzu vine, lotus pod, ginkgo, Radix Codonopsis, motherwort, faenum graecum, Chinese yam, jade
Bamboo, saline cistanche, psoralea corylifolia, fruit of Cherokee rose mixing, add water infusion, filtering, concentrates the filtrate to the 1/3 of filtrate volume, adds concentration
The ethanol of 5 times of liquid quality amounts, is heated to 45 DEG C, and flow back 50min, reclaims ethanol, obtains material 1, by sea-tangle, lily, rose, black
Sesame and wild mushroom mixing, add water infusion, filtering, adds the acetone of 5 times of amounts of filtrate quality, extracts 80min, reclaims acetone,
2 must be expected, material 1 and material 2 are mixed, heating is concentrated into the 2/3 of mixture quality；
(4) batch mixing：The beef of step (3) processing is mixed with condiment by 1: 2.2 mass ratio, mixed thoroughly, heating is simmered
40min, pulls cooling out；
Described condiment, is made up of following raw material by weight：Anistree 20kg, cassia bark 12kg, cloves 12kg, fennel
3kg, Chinese cassia tree 15kg, green onion, ginger and garlic 4kg, dark soy sauce 8kg, cooking wine 6kg, light-coloured vinegar 4kg, thick broad-bean sauce 18kg.
Experimental example
1st, the experiencer of 20 different age groups is chosen, spiced beef prepared by this method is judged, made in the conventional way
Standby spiced beef is compared, with 10 points for full marks, as a result as shown in table 1：
Table 1
2nd, the measure of nutritional ingredient is carried out to spiced beef prepared by this method, the spiced beef prepared in the conventional way is opposed
According to as a result as shown in table 2：
Table 2
| Project | The present invention prepares spiced beef | Conventional method prepares spiced beef |
| Protein g/100g | 23.12 | 19.80 |
| Cholesterol mg/100g | 42.82 | 65.12 |
| General flavone mg/g | 8.12 | Do not detect |
| Polysaccharide % | 5.39 | Do not detect |
| Amino acid g/100g | 268.32 | 86.12 |
Claims (7)
1. a kind of preparation method of health care spiced beef, it is characterised in that comprise the following steps：
(1) beef is pre-processed：Fresh beef is cleaned, after draining the water, block is cut into, is soaked in water, water is changed repeatedly to no blood
Color substance is leached, and beef is put into 20~30min of immersion in removal agent of raw meat smell, pulls out and drains；
(2) beef after-treatment：The beef of step (1) processing is put into 8~12min of immersion in boiling water, pulls out, is put into ice cube water
15~25min of middle immersion, is operated three times repeatedly, and beef is drained and standby；
(3) three processing of beef：The beef of step (2) processing is mixed with health care material by 1: 4~5 mass ratio, infusion is heated
120~150min；
(4) batch mixing：The beef of step (3) processing is mixed with condiment by 1: 1.8~2.2 mass ratio, mixed thoroughly, heating simmers 40
~50min, pulls cooling out.
2. the preparation method of health care spiced beef as claimed in claim 1, it is characterised in that described removal agent of raw meat smell, by pressing below
The raw material composition of parts by weight meter：Tealeaves 12~18, radish piece 3~9, tsaoko 2~4, nutmeg 3~6, red wine 20~30.
3. the preparation method of health care spiced beef as claimed in claim 2, it is characterised in that described removal agent of raw meat smell, its preparation side
Method is to mix radish piece, tsaoko and nutmeg, and add water 40~50min of infusion, filtering, adds the second of 5 times of amounts of filtrate quality
Alcohol, extracts 120~150min, reclaims ethanol, obtains material 1, tealeaves is mixed with hot water by 1: 8~12 mass ratio, and immersion 15~
20min, 2 must be expected by filtering, and material 1, material 2 and red wine are mixed, mixed thoroughly.
4. the preparation method of health care spiced beef as claimed in claim 1, it is characterised in that described ice cube water, its solid-to-liquid ratio
For 1: 1.8~2.
5. the preparation method of health care spiced beef as claimed in claim 1, it is characterised in that described health care material, by pressing below
The raw material composition of parts by weight meter：The root of kudzu vine 12~18, lotus pod 10~15, ginkgo 6~9, Radix Codonopsis 1~5, motherwort 8~12, faenum graecum
3~9, Chinese yam 10~15, radix polygonati officinalis 2~8, saline cistanche 10~20, psoralea corylifolia 12~18, the fruit of Cherokee rose 3~8, sea-tangle 4~9, lily 2
~4, rose 2~4, Semen sesami nigrum 6~10, wild mushroom 8~12.
6. the preparation method of health care spiced beef as claimed in claim 5, it is characterised in that described health care material, its preparation side
Method be by：The root of kudzu vine, lotus pod, ginkgo, Radix Codonopsis, motherwort, faenum graecum, Chinese yam, radix polygonati officinalis, saline cistanche, psoralea corylifolia, fruit of Cherokee rose mixing,
Add water infusion, filtering, concentrates the filtrate to the 1/3 of filtrate volume, adds the ethanol of 5 times of amounts of concentrate quality, is heated to 45
~55 DEG C, flowed back 40~50min, reclaims ethanol, obtains material 1, and sea-tangle, lily, rose, Semen sesami nigrum and wild mushroom are mixed, plus
Water infusion, filtering adds the acetone of 5 times of amounts of filtrate quality, extracts 80~100min, reclaims acetone, obtain material 2, by material 1 and material
2 mixing, heating is concentrated into the 2/3 of mixture quality.
7. the preparation method of health care spiced beef as claimed in claim 1, it is characterised in that described condiment, by below by weight
Measure the raw material composition of part meter：Anise 15~20, cassia bark 8~12, cloves 12~18, fennel 3~5, Chinese cassia tree 10~15, green onion, ginger and garlic 2
~4, dark soy sauce 8~12, cooking wine 6~10, light-coloured vinegar 2~4, thick broad-bean sauce 12~18.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132858A (en) * | 2011-03-31 | 2011-07-27 | 天津商业大学 | Seasonings for deodorizing beef-like food materials |
| CN103404904A (en) * | 2013-06-25 | 2013-11-27 | 吴瑞凤 | Processing method of sauced beef with tea flavor |
| CN104770755A (en) * | 2015-04-30 | 2015-07-15 | 覃淑兰 | Sauced beef and making method thereof |
| CN104939125A (en) * | 2015-06-23 | 2015-09-30 | 郭亮 | Flavour edible meat paste and making method |
-
2017
- 2017-05-22 CN CN201710365718.4A patent/CN107028109A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132858A (en) * | 2011-03-31 | 2011-07-27 | 天津商业大学 | Seasonings for deodorizing beef-like food materials |
| CN103404904A (en) * | 2013-06-25 | 2013-11-27 | 吴瑞凤 | Processing method of sauced beef with tea flavor |
| CN104770755A (en) * | 2015-04-30 | 2015-07-15 | 覃淑兰 | Sauced beef and making method thereof |
| CN104939125A (en) * | 2015-06-23 | 2015-09-30 | 郭亮 | Flavour edible meat paste and making method |
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Application publication date: 20170811 |