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Beef tendon sauce and making method thereof

A production method, the technology of beef tendon sauce, applied in food ingredients as odor improvers, food ingredients as taste improvers, food science, etc., can solve the problems of ascorbic acid loss, etc., to improve utilization rate, eat convenience, and eliminate cold in the body Effect

Pending Publication Date: 2018-08-24
SHANDONG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing processing methods will cause varying degrees of loss of nutrients such as protein, phosphorus, calcium, and ascorbic acid in bananas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] 1) Handling of raw materials

[0055] (1) Treatment of beef tendons: Clean 70g of high-quality beef tendons, add 4 times the water, boil on high heat and simmer for 2 hours. When the beef tendons are soft, soak them in clean water for 1 hour, and remove the outer fascia , remove the residual meat on the tendon of the beef, wash it with clean water, cut it into small pieces about 2cm long, continue to return to the pot and simmer for 12 hours, until the tendon of the beef is cooked and rotten, beat the soup with the cooked and soft tendon of the beef to get the beef Tendon pulp 177g, set aside.

[0056] (2) Lemon treatment: Wash 113g of fresh lemons, drain the water, slice and remove the lemon seeds, put the lemon slices into a cooking machine and stir into lemon juice, weigh 100g of lemon juice, and set aside; take out the lemon The seeds were dried, powdered, and passed through an 80-mesh sieve to obtain 2.04 g of lemon seed powder.

[0057] (3) Treatment of bananas:...

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PUM

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Abstract

The invention relates to a beef tendon sauce and a making method thereof. The beef tendon sauce consists of raw materials of beef tendons, glutinous rice wine pulp, bananas, lemons and fructus perillae, wherein the beef tendons are made into beef tendon pulp through treatment; the lemons comprise lemon pulp juice made from lemon fruit flesh, and lemon seed powder made from lemon seeds; the bananasare made into banana fruit flesh slices; the banana fruit flesh slices and the lemon pulp juice are made into banana and lemon paste; the fructus perillae is made into fructus perillae powder; and the mass ratio of the beef tendon pulp to the glutinous rice wine pulp to the banana fruit flesh slices to the lemon pulp juice to the lemon seed powder to the fructus perillae powder is (24-28) to (20-24) to (29-33) to (12.8-16.6) to (0.2-0.4) to (0.8-1.2). The beef tendon sauce disclosed by the invention has special flavor and nutrient value, which are not contained in single beef tendons, and isconvenient to eat, easy to digest, suitable for various crowds and particularly suitable for old people having bad teeth to eat.

Description

technical field [0001] The application relates to the technical field of food, in particular to a beef tendon sauce and a preparation method thereof. Background technique [0002] Beef tendon is a ligament attached to the hoof bone, which has the effects of delaying skin aging, treating fatigue and emaciation, postpartum coldness, abdominal pain and hernia, and nausea due to middle deficiency. Regular consumption of beef tendon has a good therapeutic effect on those with weak waist and knees and thin body. [0003] The main forms of consumption of beef tendon as raw material in the market include beef tendon jelly, stewed tendon, sauce-flavored beef tendon, beef tendon soup and roasted tendon. In order to cover up the fishy smell of beef tendon during processing, more spices are added to cover up its fishy smell, which loses the original fresh and refreshing taste of beef tendon; the production of beef tendon food takes a long time and is quite troublesome, which is not con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L13/20A23L19/00A23L27/10A23L33/10A23L5/41A23L5/10
CPCA23V2002/00A23L5/13A23L5/41A23L13/20A23L19/09A23L27/10A23L27/60A23L33/10A23V2200/15A23V2200/16
Inventor 周建华张圣强丁秋月杨凤霞李欣谕
Owner SHANDONG NORMAL UNIV
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