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Health beef soup can and processing method thereof

A beef soup and canned technology, applied in the application, food preparation, food science and other directions, can solve the problem of lack of beef products, and achieve the effect of wide source of raw materials, reasonable formula matching and simple operation

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

In the existing market, there is a lack of some beef products with health care properties, so more beef products have been developed, which can fully meet the market demand and give consumers more choices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of health-preserving beef soup can is characterized in that it is composed of the following raw materials in parts by weight:

[0016] Fresh beef 100, barley powder 20, carrot 6, lard 3, ginseng 3, Panax notoginseng 3, ganoderma lucidum 2, medlar 3, astragalus 2, cinquefoil 2, rhodiola 3, senna 3, thyme 2, Salt 5, nutritional additives 8;

[0017] The nutritional additive is composed of coix seed oil, apple core powder, rose pollen and water chestnut powder in a weight ratio of 3:3:5:4.

[0018] The preparation method of described health-preserving beef soup can is characterized in that comprising the following steps:

[0019] (1) Add ginseng, panax notoginseng, ganoderma lucidum, medlar, astragalus, cinquefoil, rhodiola rosea, senna, thyme to an appropriate amount of water, heat and extract to obtain an extract;

[0020] (2) Cut the fresh beef into small cubes, wash and drain, put it into the pot and dry-stir, add lard and simmer until there is almost no lard ...

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PUM

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Abstract

The invention discloses a health beef soup can and a processing method thereof. The health beef soup can is prepared from the following raw materials in parts by weight: 100-120 parts of fresh beef, 15-25 parts of barley flour, 6-8 parts of carrot, 3-4 parts of lard oil, 2-3 parts of ginseng, 1-4 parts of panax notoginseng, 2-4 parts of lucid ganoderma, 1-3 parts of fruit of Chinese wolfberry, 2-3 parts of astragalus membranaceus, 1-2 parts of acanthopanax senticosus harms, 1-3 parts of rhodiola rosea, 2-3 parts of folium sennae, 2-4 parts of thyme, 3-5 parts of salt, and 6-8 parts of nutrition additives. The method disclosed by the invention is simple to operate, the formula is reasonable in collocation, and raw material source is wide; a plurality of Chinese herbal medicinal ingredients such as the ginseng, the panax notoginseng and the lucid ganoderma are added to the raw materials, and matched with the warm characteristics of the beef, so that the product disclosed by the invention has the effects of maintaining beauty and keeping young.

Description

technical field [0001] The invention relates to a can of health-preserving beef soup and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Beef is a common food on the dining table in our country. It is deeply loved by people because of its warm nature, especially in the colder northern regions. In the existing market, there is a lack of some beef products with health care properties, so more beef products are developed, which can fully meet the market demand and give consumers more choices. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a can of health-preserving beef soup and a processing method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of health-preserving beef soup can is characterized in that it is composed of the following raw materials in parts by weight: [0006] Fresh beef 1...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L1/29A23L1/31A23L23/00A23L13/00A23L33/00
CPCA23L13/10A23L13/40A23L23/00A23L33/105A23V2002/00
Inventor 陈金莲
Owner WUHU ZHONGLU IND
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