阅读说明：本技术 一种功能性食品的配伍技术 (compatibility technology of functional food ) 是由 王影 张宏桂 曹志强 查琳 杨怀雷 娄子恒 于 2019-10-10 设计创作，主要内容包括：本发明涉及一种功能性食品技术领域,具体涉及一种人参和牛肉配伍技术方法,所述组方中人参与牛肉配伍比例为1:20-1:60。可将人参直接粉碎或人参提取物和牛肉配伍,制成多种功能性食品。本发明产品具有强健筋骨、提高免疫力、缓解疲劳、补血益气、健脾养胃、补肾壮阳等功效,并对提高男性肾功能有良好效果。本发明创新点为将植物性药食两用的人参和动物性食品牛肉的功效特点相结合,制成多种既营养保健又方便快捷的人参牛肉功能性食品,本发明主要保护人参和牛肉组方技术,本发明包含以上4例组方和工艺,但不局限于上述示例。(the invention relates to the technical field of functional food, in particular to a ginseng and beef compatibility technical method, wherein the ratio of the ginseng to the beef in the formula is 1:20-1: 60. The Ginseng radix can be directly pulverized or the Ginseng radix extract can be combined with beef to make into various functional foods. The product of the invention has the effects of strengthening muscles and bones, improving immunity, relieving fatigue, enriching blood and replenishing qi, strengthening spleen and nourishing stomach, tonifying kidney and strengthening yang, and the like, and has good effect on improving the kidney function of men. The invention has the innovation point that the functional characteristics of the vegetable medicinal and edible ginseng and the animal food beef are combined to prepare various ginseng beef functional foods which are nutritious, healthy, convenient and quick.)

1. A compatibility technology of ginseng and beef is characterized in that ginseng and beef are mixed according to a ratio of 1:20-1:60, and the ginseng should not exceed 3g per day according to Weijian Wei.

2. the ginseng-beef mix according to claim 1, wherein ginseng is directly pulverized to obtain ginseng powder, the ginseng powder is mixed with beef powder obtained by cooking with spices such as cinnamon, drying and pulverizing, and then auxiliary materials such as xylitol are added to prepare the ginseng-beef tablet candy.

3. the ginseng-beef blend of claim 1, wherein ginseng is extracted to obtain ginseng extract, the ginseng extract is mixed with beef powder prepared by boiling, drying and crushing, and then auxiliary materials such as cinnamon extract, xylitol and the like are added to prepare the ginseng-beef tablet candy.

4. the ginseng-beef mix according to claim 1, wherein the ginseng is directly pulverized to obtain ginseng powder, and the ginseng powder is mixed with beef and added with auxiliary materials such as hawthorn, cinnamon, salt and the like, and then the ginseng beef jerky is prepared by boiling, concentrating and baking.

5. the ginseng-beef mixture as claimed in claim 1, wherein the beef is mixed with the auxiliary materials such as hawthorn, cinnamon, salt and the like, and then the mixture is boiled, concentrated and the like, and then the ginseng powder is sprinkled on the mixture, and the mixture is baked to prepare the ginseng beef strips (granules).

Technical Field

The invention relates to the technical field of functional food, in particular to a ginseng and beef compatibility technical method.

Background

at present, common food in the market only emphasizes the requirements on the aspects of color, fragrance, taste, appearance diversity and the like, and along with the continuous improvement of living standard of people, the health consciousness of people is continuously enhanced, and more emphasis is placed on nutrition and quality. In addition, various sub-health problems such as organism fatigue, low immunity, spleen, stomach, liver and kidney function reduction and the like caused by accelerated life rhythm and increased working pressure of the modern society become more serious. Therefore, the food combining nutrition and health care with convenience and rapidness is more popular with consumers.

Panax ginseng Ginseng (Panax ginseng C.A. Mey) is a perennial herb of Panax of Araliaceae. It is warm in nature, sweet in taste and slightly bitter. The ginseng contains various nutrient components and bioactive substances which are necessary for human bodies, including ginsenoside, volatile oil, ginseng polysaccharide, flavonoid, fatty acid, vitamin, protein, sterol, lignin, inorganic elements, trace elements and other active components, has extremely high medicinal value, and is a traditional rare Chinese medicinal material in China. Ginseng radix has effects of invigorating primordial qi, restoring pulse, relieving depletion, regulating and nourishing viscera, promoting fluid production, quenching thirst, tranquilizing mind, and improving intelligence. Ginseng also has many functions of enhancing memory, delaying aging, regulating central nervous system, enhancing immunity, reducing blood sugar, resisting oxidation, improving cardiovascular system function, resisting stress, tonifying yang and resisting tumor, etc., and is known as the best product of 'strengthening body resistance and consolidating constitution, nourishing yin and tonifying health' by the oriental medical community. Ginseng was approved as a new resource food by the national ministry of health in 2012, and since then, ginseng foods using ginseng as a raw material have been researched and developed, the comprehensive utilization value of ginseng has also been greatly improved.

the beef contains abundant protein and amino acid, is a high-protein food, and contains 20.1g of protein (about 3.3% more than pork and about 10% more than mutton) per 100g of beef, 10.2g of fat, 7mg of calcium, 170mg of phosphorus, 0.9mg of iron, 10.07mg of vitamin B, 120.15mg of vitamin B, 6mg of nicotinic acid and a small amount of vitamin A, and the beef also contains various minerals such as nicotinic acid, iron, magnesium, sodium, zinc, manganese and the like and vitamins and other components. The iron content of the beef is 14 times that of the fresh spinach, and the vitamin B12 is 7 times that of the chicken breast. Beef has a lower fat content than the same amount of chicken, duck, egg, etc., and half of the beef has unsaturated fatty acids as the olive oil. The beef is popular with people all the time because the contents of fat and cholesterol in the beef are lower than those of other meat foods, the protein content is higher, the taste is delicious, the flavor is unique, the nutritional value is high, and the nutritional ingredients are easy to be digested and absorbed by human bodies. Since 1998, many researchers have found that the meat of rumen animals such as beef, milk, mutton, sheep milk contains Conjugated Linoleic Acid (CLA), which has various physiological functions such as anti-tumor, anti-diabetes, and anti-obesity. The beef is sweet in taste and warm in nature, has the functions of calming middle-jiao and tonifying qi, tonifying spleen and stomach, strengthening waist and legs, quenching thirst and stopping spittle, is considered as a good food therapy product, and enjoys the beauty of a prouder in meat.

With the change of the dietary living habits of modern people, the refinement of diet, the westernization, the development of food processing industry and the like, ginseng and beef are not limited to single eating and processing, so that the functional characteristics of ginseng and beef are combined, and a plurality of ginseng and beef functional foods which are nutritional, health-care, convenient and quick are developed. The innovation point of the invention is a composing technique between plant medicinal and edible ginseng and animal food beef, and no formula product appears at present.

Disclosure of Invention

the invention aims to provide a ginseng and beef formula technology and a preparation method of a product thereof, wherein the ginseng and beef formula technology has the effects of strengthening muscles and bones, improving immunity, relieving fatigue, replenishing blood, tonifying qi, strengthening spleen, nourishing stomach, tonifying kidney, tonifying yang and the like, and has a good effect of improving the male kidney function.

The purpose of the invention is realized by the following technical scheme:

A method for preparing functional food from radix Ginseng and Carnis bovis Seu Bubali comprises pulverizing radix Ginseng directly or mixing radix Ginseng extract with Carnis bovis Seu Bubali. The compatibility proportion is that the ratio of ginseng to beef is 1:20-1: 60. According to Wei Jian Wei, the amount of ginseng should not exceed 3g per day.

example 1, ginseng was directly pulverized to obtain ginseng powder, which was mixed with beef powder prepared by cooking with spices such as cinnamon, oven-drying, and pulverizing, and then added with auxiliary materials such as xylitol to prepare ginseng beef tablet candy.

example 2, ginseng is extracted to obtain ginseng extract, which is mixed with beef powder prepared by boiling, drying and crushing, and then added with auxiliary materials such as cassia bark extract, xylitol and the like to prepare ginseng beef tablet candy.

example 3, ginseng is directly pulverized to obtain ginseng powder, and the ginseng powder is mixed with beef, and auxiliary materials such as hawthorn, cassia bark, salt and the like are added, and the ginseng beef jerky is prepared by boiling, concentrating and baking.

Example 4, beef is cooked with auxiliary materials such as hawthorn, cinnamon, salt and the like, concentrated and the like, then spread with ginseng powder and baked to prepare ginseng beef strips (granules).

The product obtained by the invention has mellow beef flavor, rich nutrition, strong fragrance, good taste, low fat, low cholesterol and low heat energy, is not easy to cause decayed teeth and obesity, is suitable for diabetics, and can tonify middle-jiao and Qi, regulate and nourish five internal organs, nourish spleen and kidney, reduce phlegm and stop endogenous wind, quench thirst and stop saliva, supplement iron and enrich blood, resist oxidation and resist tumors. Is suitable for people with sinking of middle qi, short breath, weak constitution, soreness of bones and muscles, anemia, and blurred vision. Has certain efficacy and effects of strengthening muscles and bones, improving immunity, relieving fatigue, enriching blood and replenishing qi, strengthening spleen and nourishing stomach, tonifying kidney and strengthening yang, and the like. The invention has the advantages of innovative concept of new resource food, scientific proportioning and simple preparation method, integrates the nutrition, deliciousness and health efficacy, and solves the limitation of daily ginseng decoction, beef cooking and preparation, eating methods of the ginseng and the beef and the limitation of people. The product obtained by the invention has the characteristics of convenient carrying, convenient taking, easy digestion by human bodies and suitability for all ages, and is leisure food suitable for people of all ages.

Detailed Description

The technical solution of the present invention is further described in detail by the following embodiments.