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Potato beef paste and preparation method thereof

A technology of beef sauce and potatoes, which is applied in the field of potato beef sauce and its preparation, can solve the problems of loss of nutrients and unfavorable human health, etc.

Inactive Publication Date: 2014-04-23
WUHU ZHONGLU IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, how to ensure that the food eaten is not only healthy but also rich in various nutrients needed by the human body is the development direction of the present food industry. Nutrients are lost during processing, which is not conducive to human health

Method used

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Embodiment Construction

[0014] Specific implementation plan

[0015] The present invention will be further described in detail below in conjunction with the following specific embodiments:

[0016] Weigh the following parts by weight (kg) of raw materials: beef 45, black potato 23, soft potato 18, taro 12, tempeh 30, corn germ oil 25, soft white sugar 5, pepper 1, bamboo leaf orchid 1, Qingdai 1 , Jiangtou 1, Diyang magpie 2, food additives 1, proper amount of water.

[0017] The food additives are made of the following parts by weight (kg) of raw materials: glutinous rice flour 45, almond 25, green plum 16, sophora japonica 12, fresh mushroom freeze-dried powder 10, roast duck skin 5, bitter grass 2, perilla 5, Gong Lai Leaf 4, Dandelion 5, Shiitake 2, Angelica 4, Turmeric 3, Huadiao Wine 13, Water appropriate. Wash the green plums, remove the pits, and beat them into juice, add almonds and grind them into a slurry to obtain a mixed slurry; put Sophora japonica flower in Huadiao wine for 22 hours, take i...

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PUM

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Abstract

The invention discloses a potato beef paste, which is prepared from the following raw materials in parts by weight: 40-50 parts of beef, 20-25 parts of black potatoes, 15-20 parts of winged yam rhizome, 10-15 parts of taro, 25-35 parts of fermented soya beans, 20-30 parts of corn germ oil, 5-6 parts of soft white sugar, 1-2 parts of pepper, 1-2 parts of arundina graminifolia, 1-2 parts of indigo naturalis, 1-2 parts of silvervine fleeceflower root, 2-3 parts of corniculate lotus, 1-2 parts of food additive and proper amount of water. By adopting the potato beef paste disclosed by the invention, a few of potato food materials are added on the basis of the main raw material of the beef, the black potatoes have the effects of preventing cancers, enhancing the body immunity, delaying senescence, invigorating health and improving vision. The winged yam rhizome can be used for tonifying the spleen and lung, moistening vital energy, relieving swelling and stopping pain. The taro has the efficacies of relieving stagnation and regulating the flow of vital energy, detoxifying and tonifying the spleen, and clearing heat and relieving cough. The arundina graminifolia has the effects of clearing away heat and toxic materials, dispelling wind and eliminating dampness, stopping pain and inducing dieresis. The indigo naturalis has the effects of clearing heat, cooling blood and removing spots, detoxifying, removing heat from the liver, purging intense heat and arresting convulsion.

Description

technical field [0001] The invention relates to the technical field of food and its technology, in particular to a potato beef sauce and a preparation method thereof. Background technique [0002] Due to the continuous development of social productivity and the continuous improvement of people's living standards, people began to gradually rise from the issue of food and clothing to the issue of quality of life and food health. Nowadays, food health and safety issues emerge in endlessly, and many people have concerns about the safety of the food industry. As a result, more and more attention has been paid to diet, and food is the main source of energy that people need to consume every day. Therefore, how to ensure that the food eaten is not only healthy but also rich in various nutrients needed by the human body is the development direction of the present food industry. Nutrients are lost during processing, which is not conducive to human health. The beef paste of the pres...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/311A23L1/30A23L1/214A23L1/216A23L33/10A23L33/105
CPCA23L33/105A23L27/60A23V2002/00
Inventor 陈金莲
Owner WUHU ZHONGLU IND
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