Spiced beef with fermentation flavor and preparation method of spiced beef with fermentation flavor

Abstract

The invention discloses a spiced beef with a fermentation flavor and a preparation method of spiced beef with the fermentation flavor. The spiced beef is characterized by being prepared from the following raw materials in parts by weight: 250-260 parts of beef, 40-45 parts of milk, 20-22 parts of niblet, 18-20 parts of snow pears, 19-21 parts of green plums, 10-11 parts of chocolate, 10-11 parts of highland barley powder, 10-11 parts of ginger candy, 1-1.2 parts of lyophilized royal jelly, 8-9 parts of black mustard, 10-11 parts of dried scallop, 2-2.5 parts of atractylodes macrocephala koidz, 1.8-2 parts of greenish lily flowers, 1-1.2 parts of rhizoma anemarrhenae, 2-2.3 parts of radix pseudostellariae, 1.4-1.8 parts of loquat leaves, 1-1.2 parts of eurya groffii merr leaves, 1.4-1.5 parts of macrocarpa nucuma, 15-20 parts of vinasse, 70-75 parts of flour, 10-11 parts of Muyu stone powder, a proper amount of lotus leaves, 18-20 parts of spices, 1-1.5 parts of lactic acid bacteria and 20-25 parts of a nutrition health liquid. The spiced beef is wrapped and baked with the vinasse, the flour and the Muyu stone powder after being fermented, so that the spiced beef is unique in flavor; the flavor of wine and microelements in the Muyu stone powder infiltrate into the spiced beef; the nutritive value is improved; and the spiced beef has the efficacy of moistening lung after being mixed and cooked with a plurality of extracting solutions of the snow pears, greenish lily flowers and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fermented flavor braised beef and a preparation method thereof. Background technique [0002] The development of the food industry directly affects people's nutrition and health. With the acceleration of modern urbanization, sub-health problems have become increasingly prominent. Long-term use of medicines will not only fail to achieve the desired curative effect, but will further damage health. Therefore, how to achieve health care effect by diet has attracted people's attention day by day. And stewed beef has a good flavor and is widely loved, but most of its nutritional components are single and have no health care effects, which can no longer meet the growing needs of consumers. Contents of the invention [0003] The purpose of the present invention is to provide a fermented flavor braised beef and a preparation method thereof. The present invention ...

AI Technical Summary

Problems solved by technology

And stewed beef has good local flavor and is widely loved, but most of its nutritional components are single and do not have health care effects, which can no longer meet the growing needs of consumers.