CN106260969A - Peeled shrimp beef paste formula - Google Patents
Peeled shrimp beef paste formula Download PDFInfo
- Publication number
- CN106260969A CN106260969A CN201510294707.2A CN201510294707A CN106260969A CN 106260969 A CN106260969 A CN 106260969A CN 201510294707 A CN201510294707 A CN 201510294707A CN 106260969 A CN106260969 A CN 106260969A
- Authority
- CN
- China
- Prior art keywords
- beef
- peeled shrimp
- vegetable oil
- soya sauce
- semen sesami
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
Peeled shrimp beef paste formula.It is formed by peeled shrimp, beef, white sugar, Semen Sesami, monosodium glutamate, soya sauce, Fructus Capsici, vegetable oil, Semen arachidis hypogaeae, Herba Alii fistulosi, Rhizoma Zingiberis Recens and Bulbus Allii allotment；Beef can improve body resistance against diseases；Semen Sesami can make skin keep tender, careful and smooth；Fatty acid in vegetable oil can make skin moisturizing glossy；Peeled shrimp improves body's immunity, slow down aging；Soya sauce energy invigorating spleen to remove dampness, benefit blood qi-restoratives, removing toxic substances.
Description
Technical field
The present invention relates to a kind of sauce formulation field, be specifically related to a kind of novel peeled shrimp beef paste formula.
Background technology
Beef paste is a kind of flavoring agent based on beef.Beef is one of Chinese main livestock products, rich in proteins, ferrum, calcium, vitamin A, vitamin B1, vitamin B12, carnitine etc..The needs to functional convenient food growing in order to meet market, by studying formula for a product and processing method, develop not only nutrition but also beef paste easy to carry.Beef paste uses traditional handicraft, and kitchen formula is driven in ingenious combination, the beef paste that parch goes out.Good taste, is flavoring agent of going with rice or bread indispensable on common people's Domestic dining table, it is also possible to directly eat.
Beef nature and flavor are sweet, flat, people's spleen, stomach warp, can tonifying the spleen and stomach, QI invigorating dish, bone and muscle strengthening.Controlling deficient win thin, quench one's thirst, spleen is weak not to be transported, mass in the abdomen, edema, soreness of the waist and knees.Beef contains rich in protein, and its aminoacid ratio of components Carnis Sus domestica needs closer to human body, can improve body resistance against diseases, for growth promoter and Post operation, aftercare people supplement lose blood, the aspect such as repair tissue particularly suitable.The protein content of beef is slightly difference because the kind of cattle, the place of production, feeding manner etc. are different, but general all more than 20%, higher than Carnis Sus domestica and Carnis caprae seu ovis.The protein of beef is made up of the 8 of needed by human kinds of aminoacid, and balanced proportion, and almost can all be absorbed by the body after ingesting utilization.The fat content ratio Carnis Sus domestica of beef, Carnis caprae seu ovis are low, about 10%.Additionally, beef is gone back rich in mineral substances (potassium, zinc, magnesium, ferrum etc.) and vitamin B group.Beef protein content is high, and fat content is low, so delicious flavour, is liked by people, enjoys the laudatory title of " favourite son in meat ".The needs to functional convenient food growing in order to meet market, by studying formula for a product and processing method, develop not only nutrition but also beef paste easy to carry.
Shrimp contains the protein of 20%, it is one of food that protein content is the highest, be fish, egg, several times even tens times of milk, shrimp is compared with the flesh of fish, and contained essential amino acid valine is the highest, but protein source balanced in nutrition, additionally, shrimps contain glycine, and this amino acid whose content is the highest, and the sweet taste of shrimp is the highest.Shrimp is compared with flesh of fish Fowl meat; fat content is few, and is practically free of the animal saccharic as energy source, and the cholesterol level in shrimp is higher; containing the abundant taurine that can reduce human serum cholesterol, shrimp contains the compositions such as trace element and vitamin A such as abundant potassium, iodine, magnesium, phosphorus simultaneously.
Summary of the invention
The present invention provides a kind of novel sauce formulation, and this formula is mainly with beef, Semen Sesami, soya sauce, Semen arachidis hypogaeae, peeled shrimp as primary raw material, and special taste, mouthfeel are smooth, nutritious, health care.
The technical solution adopted for the present invention to solve the technical problems is: peeled shrimp beef paste formula is formed by peeled shrimp, beef, white sugar, Semen Sesami, monosodium glutamate, soya sauce, Fructus Capsici, vegetable oil, Semen arachidis hypogaeae, Herba Alii fistulosi, Rhizoma Zingiberis Recens and Bulbus Allii allotment；Each raw material composition meter by weight in every part of peeled shrimp beef paste formula: peeled shrimp 23% to 44%, beef 8% to 10%, Semen Sesami 3% to 6%, soya sauce 14% to 18%, Semen arachidis hypogaeae 6% to 8%, Fructus Capsici 2.5% to 4.5%, vegetable oil 18% to 20%, white sugar 1% to 3%, monosodium glutamate 0.5% to 1.5%, Herba Alii fistulosi 1% to 2%, Rhizoma Zingiberis Recens 1.1% to 2%, Bulbus Allii 0.9% to 2%.
The invention has the beneficial effects as follows: beef can improve body resistance against diseases；Semen Sesami can make skin keep tender, careful and smooth；Fatty acid in vegetable oil can make skin moisturizing glossy；Peeled shrimp improves body's immunity, slow down aging；Soya sauce energy invigorating spleen to remove dampness, benefit blood qi-restoratives, removing toxic substances.
Detailed description of the invention
Embodiment 1: peeled shrimp beef paste formula is formed by peeled shrimp, beef, white sugar, Semen Sesami, monosodium glutamate, soya sauce, Fructus Capsici, vegetable oil, Semen arachidis hypogaeae, Herba Alii fistulosi, Rhizoma Zingiberis Recens and Bulbus Allii allotment；Each raw material composition meter by weight in every part of peeled shrimp beef paste formula: peeled shrimp 31.6%, beef 10%, Semen Sesami 6%, soya sauce 18%, Semen arachidis hypogaeae 7%, Fructus Capsici 3.4%, vegetable oil 18.3%, white sugar 2%, monosodium glutamate 0.8%, Herba Alii fistulosi 1 %, Rhizoma Zingiberis Recens 1.4%, Bulbus Allii 1.5%.
Embodiment 2: peeled shrimp beef paste formula is formed by peeled shrimp, beef, white sugar, Semen Sesami, monosodium glutamate, soya sauce, Fructus Capsici, vegetable oil, Semen arachidis hypogaeae, Herba Alii fistulosi, Rhizoma Zingiberis Recens and Bulbus Allii allotment；Each raw material composition meter by weight in every part of peeled shrimp beef paste formula: peeled shrimp 31.5%, beef 9%, Semen Sesami 6%, soya sauce 17%, Semen arachidis hypogaeae 7%, Fructus Capsici 4.4%, vegetable oil 19%, white sugar 1.2%, monosodium glutamate 0.7%, Herba Alii fistulosi 1.2%, Rhizoma Zingiberis Recens 1.4%, Bulbus Allii 1.6%.
Claims (1)
1. a peeled shrimp beef paste formula, is characterized in that: it is formed by peeled shrimp, beef, white sugar, Semen Sesami, monosodium glutamate, soya sauce, Fructus Capsici, vegetable oil, Semen arachidis hypogaeae, Herba Alii fistulosi, Rhizoma Zingiberis Recens and Bulbus Allii allotment；Each raw material composition meter by weight in every part: peeled shrimp 23% to 44%, beef 8% to 10%, Semen Sesami 3% to 6%, soya sauce 14% to 18%, Semen arachidis hypogaeae 6% to 8%, Fructus Capsici 2.5% to 4.5%, vegetable oil 18% to 20%, white sugar 1% to 3%, monosodium glutamate 0.5% to 1.5%, Herba Alii fistulosi 1% to 2%, Rhizoma Zingiberis Recens 1.1% to 2%, Bulbus Allii 0.9% to 2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510294707.2A CN106260969A (en) | 2015-06-02 | 2015-06-02 | Peeled shrimp beef paste formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510294707.2A CN106260969A (en) | 2015-06-02 | 2015-06-02 | Peeled shrimp beef paste formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106260969A true CN106260969A (en) | 2017-01-04 |
Family
ID=57655626
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510294707.2A Pending CN106260969A (en) | 2015-06-02 | 2015-06-02 | Peeled shrimp beef paste formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106260969A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279751A (en) * | 2017-07-24 | 2017-10-24 | 北京利民恒华农业科技有限公司 | A kind of beef paste and preparation method thereof |
| CN107411041A (en) * | 2017-08-15 | 2017-12-01 | 广西民族大学 | A kind of peeled shrimp beef hot sauce and preparation method thereof |
| CN112617167A (en) * | 2020-12-11 | 2021-04-09 | 安徽天河湖餐饮管理有限公司 | Preparation process of beef paste |
-
2015
- 2015-06-02 CN CN201510294707.2A patent/CN106260969A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279751A (en) * | 2017-07-24 | 2017-10-24 | 北京利民恒华农业科技有限公司 | A kind of beef paste and preparation method thereof |
| CN107411041A (en) * | 2017-08-15 | 2017-12-01 | 广西民族大学 | A kind of peeled shrimp beef hot sauce and preparation method thereof |
| CN112617167A (en) * | 2020-12-11 | 2021-04-09 | 安徽天河湖餐饮管理有限公司 | Preparation process of beef paste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102028054B (en) | Highland barley instant oil-tea and preparation method thereof | |
| CN101467704A (en) | Method for processing canned animals and plants | |
| RU2579228C1 (en) | Chopped meat and vegetable semi-finished product | |
| CN103989072A (en) | Health-care sweet potato noodles and preparation method thereof | |
| CN104095897A (en) | Maca dunaliella salina compound preparation | |
| CN105559063A (en) | Exercise-fatigue-resistant nutrition protein bar and method for preparing same | |
| CN104542484A (en) | Breeding method of selenium-rich pork pig | |
| CN106260969A (en) | Peeled shrimp beef paste formula | |
| CN102342501A (en) | Formula of Wangzi colla piscis food and processing method thereof | |
| CN106260964A (en) | Sauerkraut beef paste formula | |
| CN106260970A (en) | Lentinus Edodes spicy beef sauce formulation | |
| CN103229987A (en) | Making method of blood sugar reducing fish head sauce | |
| CN106260967A (en) | Concha Ostreae peeled shrimp sauce formulation | |
| CN102160653A (en) | Calcium, iron, zinc and selenium enhanced high-quality beef | |
| CN105145738A (en) | Nutritive biscuit for pregnant women and method for making same | |
| CN105580983A (en) | Production method of low-cholesterol-content EPA-enriched eggs | |
| CN103653008A (en) | Preparation method of tomato chicken patty | |
| CN103478771A (en) | Surimi product for promoting wound healing and preparation method thereof | |
| CN102845738A (en) | Oyster mushroom ball and preparation method thereof | |
| CN102551015A (en) | Method for making fresh fish offal sauce | |
| CN105995112A (en) | Feed additive promoting growth of minks and preparation method thereof | |
| CN105995610A (en) | Mustard-flavored health beef ball and preparation method thereof | |
| CN106260962A (en) | Lentinus Edodes beef with sesame sauce formulation | |
| CN106260961A (en) | Lentinus Edodes beef hot sauce formula | |
| CN104095060A (en) | Eel rice noodle roll dried bean curd and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |
|
| WD01 | Invention patent application deemed withdrawn after publication |