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Beef steak seasoning and preparation method thereof

A technology for seasoning and steak, applied in the field of seasoning, can solve the problem of not being able to taste the taste of steak, and achieve the effects of improving bioavailability, increasing the number of people who eat it, and improving the extraction rate.

Inactive Publication Date: 2018-09-14
福建佳客来食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing steak seasonings are black pepper, which is prepared by adding food additives. If too much is added, the original taste of the steak will be covered, and the taste of the steak will not be tasted.

Method used

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  • Beef steak seasoning and preparation method thereof

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preparation example Construction

[0041] The preparation method of the steak seasoning of the present invention uses the following method, but is not limited to the preparation method described below.

[0042] A preparation method of the steak seasoning described in the above technical scheme, comprising the following steps,

[0043] S1: prepare avocado extract, beef extract and carrot extract respectively;

[0044] S2: the star anise, cinnamon, Chinese prickly ash, sweet pine, cumin, white kohlrabi, meat kohlrabi, amomum, geranium, male cloves, female cloves, sand ginger, galangal, citronella, licorice and The grass fruit is crushed into powder, passed through a 300-mesh sieve, and baked at a temperature of 140-150 ° C. After baking, add the same weight of water and boil for 2-4 hours to obtain a mixed seasoning liquid for use;

[0045] Here star anise, cinnamon, prickly ash, sweet pine, cumin, white kohlrabi, meat kohlrabi, amomum, geranium leaves, male cloves, female cloves, sand ginger, galangal, lemongrass...

Embodiment 1

[0068] A steak seasoning is prepared from the following components: 1g star anise, 1g cinnamon, 1g Chinese prickly ash, 1g sweet pine, 1g cumin, 1g white kohlrabi, 1g Amomum vulgaris, 1g male cloves, 1g female cloves, 1g sand ginger, 1g of lemongrass, 1g of licorice, 0.4g of seaweed polysaccharide, 8g of black pepper and 7g of biological extract; the biological extract is prepared from a mixture of 2g carrot extract, 2g beef extract and 3g avocado extract.

[0069] The specific steps are:

[0070] S1: prepare avocado extract, beef extract and carrot extract respectively;

[0071] S2: the above-mentioned weights of star anise, cinnamon, Chinese prickly ash, sweet pine, cumin, fenugreek, fenugreek, amomum, geranium, male cloves, female cloves, sand ginger, galangal, citronella, licorice and grass fruit, After being crushed into powder, passed through a 300-mesh sieve, and baked at a temperature of 140°C, after baking, add the same weight of water and boil for 2 hours, and set a...

Embodiment 2

[0092] A steak seasoning is prepared from the following components: 2g star anise, 2g cinnamon, 2g Chinese prickly ash, 2g sweet pine, 2g cumin, 2g white kohlrabi, 2g amomum, 2g male cloves, 2g female cloves, 2g sand ginger, 2g lemongrass, 2g licorice, 0.5g seaweed polysaccharide, 10g black pepper and 11g biological extract; the biological extract is prepared from a mixture of 3g carrot extract, 4g beef extract and 4g avocado extract.

[0093] The specific steps are:

[0094] S1: prepare avocado extract, beef extract and carrot extract respectively;

[0095] S2: the above-mentioned weight of star anise, cinnamon, Chinese prickly ash, sweet pine, cumin, white kohlrabi, meat kohlrabi, amomum, geranium leaves, male cloves, female cloves, sand ginger, galangal, citronella, licorice and grass fruit, After being crushed into powder, passed through a 300-mesh sieve, and baked at a temperature of 150°C, after baking, add the same weight of water to boil for 4 hours, and set aside for...

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Abstract

The invention belongs to the field of seasonings, and particularly relates to a beef steak seasoning. The seasoning comprises star anise, cassia bark, Chinese prickly ash, nardostachys roots, fennel,cardamom fruits, villous amomum fruits, cloves, galanga resurrectionlily rhizomes, lemongrass herb, licorice, black pepper, algal polysaccharides and a biological extract liquid. The biological extract liquid is a mixed liquid made from a carrot extract liquid, a beef extract liquid and an avocado extract liquid. The seasoning is prepared from edible plants and animal raw materials; the added beefsteak extract has strong freshness of pure natural beef steak; and the added carrot extract liquid endows the steak with health-care functions.

Description

technical field [0001] The invention belongs to the field of seasonings, and in particular relates to a steak seasoning and a preparation method thereof. Background technique [0002] Seasonings, also known as condiments, are food ingredients that are added to other foods in small amounts to improve the taste. From the taste added by seasoning, it can be divided into sour, sweet, bitter, spicy, salty, fresh and hemp. The added aromas are sweet, spicy, mint, fruity and so on. From the perspective of technical means, in ancient times, most of them were natural seasonings (such as salt, soybean oil, sugar, star anise), while today Chinese people mostly use compound seasonings (monosodium glutamate, chicken essence, chicken powder). [0003] Most of the existing steak seasonings are mainly composed of black pepper, and food additives are added. If too much is added, the original taste of the steak will be covered, and the taste of the steak will not be tasted. SUMMARY OF THE...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/24A23L27/26A23L13/40
CPCA23V2002/00A23L13/428A23L27/11A23L27/24A23L27/26A23V2250/21A23V2250/76A23V2250/204A23V2300/14
Inventor 黄玉狮
Owner 福建佳客来食品股份有限公司
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