CN104187533A - Healthcare beef soup flavoring and processing method thereof - Google Patents
Healthcare beef soup flavoring and processing method thereof Download PDFInfo
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Classifications
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- 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
-
- 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
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A healthcare beef soup flavoring and a processing method thereof are disclosed. The flavoring is prepared from following raw materials by weight: 10-12 parts of dandelion, 10-15 parts of sunflower seed kernel, 12-20 parts of beef particles, 8-12 parts of dried scallop, 8-12 parts of durian seed, 8-12 parts of silkworm chrysalis, 15-30 parts of black soybean puree, 5-8 parts of aloe particles, 0.2-0.3 part of herb of Christina loosestrife, 0.2-0.4 part of sugar stevia leaf, 0.2-0.3 part of rhizoma polygonati, 0.2-0.3 part of lavender, 0.2-0.3 part of wild jujube leaf, 10-15 parts of table salt, 5-8 parts of cooking wine, 20-30 parts of mulberry wine, a proper amount of coix seed oil and 8-10 parts of a black garlic nutrition liquid. According to the flavoring, the silkworm chrysalis, the dried scallop, and other nutrition components are added, thus enriching nutritions and enhancing healthcare functions. The nutrition components are synergistic with a plurality of beneficial traditional Chinese medicine components. The flavouring has functions of nourishing yin, invigorating spleen, invigorating stomach, promoting the secretion of saliva or body fluid, calming the heart and nerves, and the like, is mellow and rich in taste, soft, refreshing, delicious, and rich in flavor, and has high nutritional and healthcare value.
Description
Technical field
The present invention relates to a kind of health steamed beef soup flavoring and processing method thereof, belong to food processing technology field.
Background technology
Flavouring extensive use in diet, culinary art and food processing, for improve taste of food and there is raw meat, except having a strong smell, separate the product of the effects such as greasy, flavouring, increasing are fresh, can increase the color of dish, promote appetite, be of value to the accesary foods of health.Traditional flavoring is mainly taking single varieties such as salt, vinegar, soy sauce, sugar as main, and along with the development of industry, and flavouring presents obviously towards product diversification, the trend of composite natral, nutrient health future development.
Summary of the invention
The object of the present invention is to provide a kind of health steamed beef soup flavoring and processing method thereof, cater to more consumers' needs.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of health steamed beef soup flavoring is to be made up of the raw material of following weight parts:
Dandelion 10-12, polly seed nucleole 10-15, beef granule 12-20, dried scallop 8-12, durian core 8-12, silkworm chrysalis 8-12, black soya bean mud 15-30, aloe grain 5-8, desmodium 0.2-0.3, STEVIA REBAUDIANA 0.2-0.4, sealwort 0.2-0.3, lavender 0.2-0.3, From Wild Jujube Leaf 0.2-0.3, salt 10-15, cooking wine 5-8, morat 20-30, appropriate, the black garlic nutrient solution of coix seed oil 8-10;
Described black garlic nutrient solution is made up of the raw material of following weight portion: black garlic 20-40, sea cucumber peptide 1-2, jujube leaf tea 5-10, cocoa power 2-4, collagen 3-5, Guarana powder 2-4, northern Chinese caterpillar fungus 1-3, wizened bacterium 3-5, black matrimony vine 3-5, jerusalem artichoke 4-6, fructus rosae 5-8, fragile blueberry fruit 4-6, pomegranate wine are appropriate;
Described black garlic nutrient solution processing method be: a, northern Chinese caterpillar fungus, wizened bacterium, black matrimony vine, jerusalem artichoke, fructus rosae, fragile blueberry fruit removal of impurities are cleaned to freezing crushing to 10-20 order, add in 10-20 times of pomegranate wine and soak 10-15 days, filter and remove residue, obtains pomegranate medicinal liquor; B, by jujube leaf tea add suitable quantity of water extract 2-3 time, merging extract, add black garlic, boil to ripe perfume (or spice), the pulping of milling, after press filtration, filter residue adds appropriate pomegranate medicinal liquor pulping again, press filtration is removed slag, merging filtrate mixes with pomegranate medicinal liquor and other surplus stocks, to obtain final product.
The processing method of described health steamed beef soup flavoring, comprises the following steps:
(1), fresh and tender dandelion is put into boiling water blanching 1-2 minute, pull out and rinse cooling freeze-drying and pulverize, obtain dandelion powder; Polly seed nucleole, durian core are cleaned and added stewing the steaming to juice of black garlic nutrient solution to receive and do, add proper amount of clear water and grind pulping, obtain nutrient paste;
(2), that fresh and alive silkworm chrysalis is put into clear water is well-done, pulls cooling cutting off out and gills, and dried scallop is cleaned to bubble and send out, and rolls respectively and wrap up in evenly in nutrient paste, puts into ripe coix seed oil pot frying to crisp, pulls out and drains excess oil, oven dry is pulverized, and obtains fresh crisp powder;
(3), desmodium, STEVIA REBAUDIANA, sealwort, lavender, From Wild Jujube Leaf added to 8-10 times of decocting boil 1-2 hour, filter and remove residue, filtrate is concentrated into paste, obtains health-care paste;
(4), that beef granule and salt, cooking wine tumbling is even, pickle 1-2 hour, enter stewing the steaming to wine juice of cage and receive and do, enter pot together with morat, health-care paste, infusion is thick rotten, add dandelion powder and other surplus stocks and proper amount of clear water to make pulping, stewing steaming to pasty state, freeze drying is pulverized, and mixes with fresh crisp powder, splitting, packaging, to obtain final product.
Beneficial effect of the present invention:
The health steamed beef soup flavoring that the present invention makes, add the nutritional labelings such as silkworm chrysalis, dried scallop, abundant nutrition simultaneously, improve health-caring function, with multiple beneficial traditional Chinese medicine ingredients synergy, there is the functions such as enriching yin invigorating the spleen, stomach invigorating are promoted the production of body fluid, antitoxic heart-soothing and sedative, the mellow and soft deliciousness of mouthfeel, with rich flavor, have nutrition and health care and be worth.
Detailed description of the invention
A kind of health steamed beef soup flavoring is to be made up of the raw material of following weight (jin):
Dandelion 12, polly seed nucleole 15, beef granule 20, dried scallop 12, durian core 12, silkworm chrysalis 12, black soya bean mud 30, aloe grain 8, desmodium 0.3, STEVIA REBAUDIANA 0.4, sealwort 0.3, lavender 0.3, From Wild Jujube Leaf 0.3, salt 15, cooking wine 8, morat 30, appropriate, the black garlic nutrient solution 10 of coix seed oil;
Described black garlic nutrient solution is made up of the raw material of following weight (jin): black garlic 40, sea cucumber peptide 1, jujube leaf tea 10, cocoa power 3, collagen 5, Guarana powder 4, northern Chinese caterpillar fungus 3, wizened bacterium 4, black matrimony vine 5, jerusalem artichoke 6, fructus rosae 8, fragile blueberry fruit 6, pomegranate wine are appropriate;
Described black garlic nutrient solution processing method be: a, northern Chinese caterpillar fungus, wizened bacterium, black matrimony vine, jerusalem artichoke, fructus rosae, fragile blueberry fruit removal of impurities are cleaned to freezing crushing to 20 order, add in 20 times of pomegranate wines and soak 12 days, filter and remove residue, obtains pomegranate medicinal liquor; B, by jujube leaf tea add suitable quantity of water extract 3 times, merge extract, add black garlic, boil to ripe perfume (or spice), the pulping of milling, after press filtration, filter residue adds appropriate pomegranate medicinal liquor pulping again, press filtration is removed slag, merging filtrate mixes with pomegranate medicinal liquor and other surplus stocks, to obtain final product.
The processing method of described health steamed beef soup flavoring, comprises the following steps:
(1), fresh and tender dandelion is put into boiling water blanching 2 minutes, pull out and rinse cooling freeze-drying and pulverize, obtain dandelion powder; Polly seed nucleole, durian core are cleaned and added stewing the steaming to juice of black garlic nutrient solution to receive and do, add proper amount of clear water and grind pulping, obtain nutrient paste;
(2), that fresh and alive silkworm chrysalis is put into clear water is well-done, pulls cooling cutting off out and gills, and dried scallop is cleaned to bubble and send out, and rolls respectively and wrap up in evenly in nutrient paste, puts into ripe coix seed oil pot frying to crisp, pulls out and drains excess oil, oven dry is pulverized, and obtains fresh crisp powder;
(3), desmodium, STEVIA REBAUDIANA, sealwort, lavender, From Wild Jujube Leaf added to 1 times of decocting boil 2 hours, filter and remove residue, filtrate is concentrated into paste, obtains health-care paste;
(4), that beef granule and salt, cooking wine tumbling is even, pickle 2 hours, enter stewing the steaming to wine juice of cage and receive and do, enter pot together with morat, health-care paste, infusion is thick rotten, add dandelion powder and other surplus stocks and proper amount of clear water to make pulping, stewing steaming to pasty state, freeze drying is pulverized, and mixes with fresh crisp powder, splitting, packaging, to obtain final product.
Claims (2)
1. a health steamed beef soup flavoring, is characterized in that, is to be made up of the raw material of following weight parts:
Dandelion 10-12, polly seed nucleole 10-15, beef granule 12-20, dried scallop 8-12, durian core 8-12, silkworm chrysalis 8-12, black soya bean mud 15-30, aloe grain 5-8, desmodium 0.2-0.3, STEVIA REBAUDIANA 0.2-0.4, sealwort 0.2-0.3, lavender 0.2-0.3, From Wild Jujube Leaf 0.2-0.3, salt 10-15, cooking wine 5-8, morat 20-30, appropriate, the black garlic nutrient solution of coix seed oil 8-10;
Described black garlic nutrient solution is made up of the raw material of following weight portion: black garlic 20-40, sea cucumber peptide 1-2, jujube leaf tea 5-10, cocoa power 2-4, collagen 3-5, Guarana powder 2-4, northern Chinese caterpillar fungus 1-3, wizened bacterium 3-5, black matrimony vine 3-5, jerusalem artichoke 4-6, fructus rosae 5-8, fragile blueberry fruit 4-6, pomegranate wine are appropriate;
Described black garlic nutrient solution processing method be: a, northern Chinese caterpillar fungus, wizened bacterium, black matrimony vine, jerusalem artichoke, fructus rosae, fragile blueberry fruit removal of impurities are cleaned to freezing crushing to 10-20 order, add in 10-20 times of pomegranate wine and soak 10-15 days, filter and remove residue, obtains pomegranate medicinal liquor; B, by jujube leaf tea add suitable quantity of water extract 2-3 time, merging extract, add black garlic, boil to ripe perfume (or spice), the pulping of milling, after press filtration, filter residue adds appropriate pomegranate medicinal liquor pulping again, press filtration is removed slag, merging filtrate mixes with pomegranate medicinal liquor and other surplus stocks, to obtain final product.
2. a processing method for health steamed beef soup flavoring as claimed in claim 1, is characterized in that comprising the following steps:
(1), fresh and tender dandelion is put into boiling water blanching 1-2 minute, pull out and rinse cooling freeze-drying and pulverize, obtain dandelion powder; Polly seed nucleole, durian core are cleaned and added stewing the steaming to juice of black garlic nutrient solution to receive and do, add proper amount of clear water and grind pulping, obtain nutrient paste;
(2), that fresh and alive silkworm chrysalis is put into clear water is well-done, pulls cooling cutting off out and gills, and dried scallop is cleaned to bubble and send out, and rolls respectively and wrap up in evenly in nutrient paste, puts into ripe coix seed oil pot frying to crisp, pulls out and drains excess oil, oven dry is pulverized, and obtains fresh crisp powder;
(3), desmodium, STEVIA REBAUDIANA, sealwort, lavender, From Wild Jujube Leaf added to 8-10 times of decocting boil 1-2 hour, filter and remove residue, filtrate is concentrated into paste, obtains health-care paste;
(4), that beef granule and salt, cooking wine tumbling is even, pickle 1-2 hour, enter stewing the steaming to wine juice of cage and receive and do, enter pot together with morat, health-care paste, infusion is thick rotten, add dandelion powder and other surplus stocks and proper amount of clear water to make pulping, stewing steaming to pasty state, freeze drying is pulverized, and mixes with fresh crisp powder, splitting, packaging, to obtain final product.
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| CN201410346760.8A CN104187533B (en) | 2014-07-21 | 2014-07-21 | A kind of health beef soup flavoring and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410346760.8A CN104187533B (en) | 2014-07-21 | 2014-07-21 | A kind of health beef soup flavoring and processing method thereof |
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| CN104187533B CN104187533B (en) | 2015-11-04 |
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Cited By (7)
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| CN104872604A (en) * | 2015-05-21 | 2015-09-02 | 阜阳九珍食品有限公司 | Multi-nutrition pork rib seasoner and processing method thereof |
| CN104905209A (en) * | 2015-05-21 | 2015-09-16 | 阜阳九珍食品有限公司 | Allium tenuissimum L beef seasoning powder and a processing method thereof |
| CN104997081A (en) * | 2015-06-24 | 2015-10-28 | 淮南市牛肉汤研究所 | Delicious taste raising powder for beef broth and making technology of delicious taste raising powder |
| CN106174374A (en) * | 2016-06-27 | 2016-12-07 | 马傲 | A kind of formula of flavouring agent and preparation method thereof |
| CN106490568A (en) * | 2016-11-16 | 2017-03-15 | 南阳中道生态农业有限公司 | A kind of preparation method of instant nourishing beef soup |
| CN106690213A (en) * | 2016-12-12 | 2017-05-24 | 岭南师范学院 | Seafood beef basic seasoning soup and production method thereof |
| CN108669510A (en) * | 2018-04-27 | 2018-10-19 | 周如海 | Fig sealwort steamed beef soup dispensing packet and fig sealwort steamed beef soup comprising it |
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| CN103637150A (en) * | 2013-11-19 | 2014-03-19 | 安徽名珍食品有限公司 | Nutritious composite seasoning soup base |
| CN103689541A (en) * | 2013-12-04 | 2014-04-02 | 丁于萍 | Spicy beef sauce and preparation method thereof |
| CN103719804A (en) * | 2013-12-18 | 2014-04-16 | 芜湖中路实业有限责任公司 | Beef mince chili sauce and processing method thereof |
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| CN103005354A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Bone soup seasoning and preparation method thereof |
| CN103637150A (en) * | 2013-11-19 | 2014-03-19 | 安徽名珍食品有限公司 | Nutritious composite seasoning soup base |
| CN103689541A (en) * | 2013-12-04 | 2014-04-02 | 丁于萍 | Spicy beef sauce and preparation method thereof |
| CN103719804A (en) * | 2013-12-18 | 2014-04-16 | 芜湖中路实业有限责任公司 | Beef mince chili sauce and processing method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872604A (en) * | 2015-05-21 | 2015-09-02 | 阜阳九珍食品有限公司 | Multi-nutrition pork rib seasoner and processing method thereof |
| CN104905209A (en) * | 2015-05-21 | 2015-09-16 | 阜阳九珍食品有限公司 | Allium tenuissimum L beef seasoning powder and a processing method thereof |
| CN104997081A (en) * | 2015-06-24 | 2015-10-28 | 淮南市牛肉汤研究所 | Delicious taste raising powder for beef broth and making technology of delicious taste raising powder |
| CN106174374A (en) * | 2016-06-27 | 2016-12-07 | 马傲 | A kind of formula of flavouring agent and preparation method thereof |
| CN106490568A (en) * | 2016-11-16 | 2017-03-15 | 南阳中道生态农业有限公司 | A kind of preparation method of instant nourishing beef soup |
| CN106690213A (en) * | 2016-12-12 | 2017-05-24 | 岭南师范学院 | Seafood beef basic seasoning soup and production method thereof |
| CN108669510A (en) * | 2018-04-27 | 2018-10-19 | 周如海 | Fig sealwort steamed beef soup dispensing packet and fig sealwort steamed beef soup comprising it |
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| Publication number | Publication date |
|---|---|
| CN104187533B (en) | 2015-11-04 |
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