阅读说明：本技术 一种风味牛肉粉及其制备工艺 (Flavored beef powder and preparation process thereof ) 是由 许继文 于 2021-09-11 设计创作，主要内容包括：本发明公开了一种风味牛肉粉及其制备工艺,其制备工艺,包括以下步骤：将牛肉洗净,切成块,至于锅中,加入酱牛肉水解液,加热焖煮,待牛肉煮熟后,将牛肉捞出,烘干水分后,做成牛肉粉；将苦丁茶、南瓜、何首乌、三七花、绞股蓝、忍冬叶、栀子叶一起至于锅中,加热煮熟,将锅中所有物料打成浆汁；将葡萄糖、木糖、牛油、等原料用5-10倍量的水提取,将提取液喷雾干燥,得到中药粉；将牛肉粉、浆汁、中药粉、胡椒粉、食盐合并,混合均匀后,烘干,用小包装包装即可。本发明的优点是：本发明的一种风味牛肉粉,制作工艺简单,营养丰富,不仅含有牛肉等常规调料原料,而且加入了何首乌、三七花等营养物质,丰富了本发明牛肉粉的营养。(The invention discloses a flavored beef powder and a preparation process thereof, wherein the preparation process comprises the following steps: cleaning beef, cutting into blocks, adding beef sauce hydrolysate into a pot, heating and stewing, fishing out the beef after the beef is cooked, drying and making into beef powder; putting folium Ilicis, fructus Cucurbitae Moschatae, Polygoni Multiflori radix, Notoginseng, herba Gynostemmatis, folium Lonicerae, and folium Gardeniae into a pot, heating, cooking, and pulping all materials in the pot; extracting glucose, xylose, beef tallow and other raw materials with 5-10 times of water, and spray drying the extract to obtain traditional Chinese medicine powder; mixing the beef powder, the juice, the Chinese medicinal powder, the pepper powder and the salt, uniformly mixing, drying, and packaging in small packages. The invention has the advantages that: the flavored beef powder disclosed by the invention is simple in preparation process and rich in nutrition, not only contains conventional seasoning raw materials such as beef, but also is added with nutrient substances such as polygonum multiflorum, pseudo-ginseng flowers and the like, so that the nutrition of the flavored beef powder disclosed by the invention is enriched.)

1. The flavored beef powder mainly comprises the following components in parts by weight:

30-35 parts of beef; beef sauce hydrolysate; 12-18;

4-8 parts of broadleaf holly leaf; 2-6 parts of glucose;

5-10 parts of pumpkin; 3-6 parts of xylose;

3-5 parts of polygonum multiflorum; 2-5 parts of beef tallow;

3-5 of notoginseng flower; 1-4 parts of maltodextrin;

6-7 parts of gynostemma pentaphylla; 5-10 parts of modified starch;

4-5 parts of honeysuckle leaves; 1-3 parts of scallion powder;

4-5 parts of gardenia leaves; 1-3 parts of ginger powder.

2. A process for preparing the flavored beef powder of claim 1, comprising the steps of:

(1) cleaning beef, cutting into blocks, adding beef sauce hydrolysate into a pot, heating and stewing, fishing out the beef after the beef is cooked, drying and making into beef powder;

(2) putting folium Ilicis, fructus Cucurbitae Moschatae, Polygoni Multiflori radix, Notoginseng, herba Gynostemmatis, folium Lonicerae, and folium Gardeniae into a pot, heating, cooking, and pulping all materials in the pot;

(3) extracting glucose, xylose, beef tallow, maltodextrin, modified starch, scallion powder and ginger powder with 5-10 times of water, and spray drying the extractive solution to obtain Chinese medicinal powder;

(4) mixing the beef powder, the juice, the Chinese medicinal powder, the pepper powder and the salt, uniformly mixing, drying, and packaging in small packages.

Technical Field

The invention relates to beef powder, in particular to flavored beef powder and a preparation process thereof.

Background

With the continuous improvement of living standard, people pay attention to not only nutrition but also flavor and taste to eating food. Meanwhile, the requirement on the sensory taste of food is higher, so the food seasoning industry develops along with the demand. The traditional seasoning mainly takes salt, vinegar, soy sauce, sugar and other single varieties as main materials, and with the development of the industry, the seasoning shows a trend of obviously developing towards product diversification, compound naturalization and nutrition health. The present technology has been developed in response to the above-described needs.

Disclosure of Invention

The invention aims to provide the flavored beef powder and the preparation process thereof.

The invention adopts the following technical scheme: the flavored beef powder mainly comprises the following components in parts by weight:

30-35 parts of beef; beef sauce hydrolysate; 12-18;

4-8 parts of broadleaf holly leaf; 2-6 parts of glucose;

5-10 parts of pumpkin; 3-6 parts of xylose;

3-5 parts of polygonum multiflorum; 2-5 parts of beef tallow;

3-5 of notoginseng flower; 1-4 parts of maltodextrin;

6-7 parts of gynostemma pentaphylla; 5-10 parts of modified starch;

4-5 parts of honeysuckle leaves; 1-3 parts of scallion powder;

4-5 parts of gardenia leaves; 1-3 parts of ginger powder.

A preparation process of dried orange peel beef powder comprises the following steps:

(1) cleaning beef, cutting into blocks, adding beef sauce hydrolysate into a pot, heating and stewing, fishing out the beef after the beef is cooked, drying and making into beef powder;

(2) putting folium Ilicis, fructus Cucurbitae Moschatae, Polygoni Multiflori radix, Notoginseng, herba Gynostemmatis, folium Lonicerae, and folium Gardeniae into a pot, heating, cooking, and pulping all materials in the pot;

(3) extracting glucose, xylose, beef tallow, maltodextrin, modified starch, scallion powder and ginger powder with 5-10 times of water, and spray drying the extractive solution to obtain Chinese medicinal powder;

(4) mixing the beef powder, the juice, the Chinese medicinal powder, the pepper powder and the salt, uniformly mixing, drying, and packaging in small packages.

The invention has the advantages that: the flavored beef powder disclosed by the invention is simple in preparation process and rich in nutrition, not only contains conventional seasoning raw materials such as beef and the like, but also is added with nutrient substances such as polygonum multiflorum, pseudo-ginseng flowers and the like, so that the nutrition of the flavored beef powder is enriched, and in addition, extracts such as gynostemma pentaphylla, honeysuckle leaves and gardenia leaves are particularly added, so that the flavored beef powder has good effects of clearing heat and reducing internal heat, and maintaining beauty and keeping young.

Detailed Description

Example 1

The invention adopts the following technical scheme: the flavored beef powder mainly comprises the following components in parts by weight:

30 parts of beef; beef sauce hydrolysate; 18;

4, broadleaf holly leaf; glucose 6;

pumpkin 5; 6 of xylose;

3, polygonum multiflorum; beef tallow 5;

notoginseng flower 3; maltodextrin 4;

gynostemma pentaphylla 6; 10 of modified starch;

honeysuckle leaves 4; 3, onion powder;

gardenia leaves 4; and 3, ginger powder.

A preparation process of dried orange peel beef powder comprises the following steps:

(1) cleaning beef, cutting into blocks, adding beef sauce hydrolysate into a pot, heating and stewing, fishing out the beef after the beef is cooked, drying and making into beef powder;

(2) putting folium Ilicis, fructus Cucurbitae Moschatae, Polygoni Multiflori radix, Notoginseng, herba Gynostemmatis, folium Lonicerae, and folium Gardeniae into a pot, heating, cooking, and pulping all materials in the pot;

(3) extracting glucose, xylose, beef tallow, maltodextrin, modified starch, scallion powder and ginger powder with 5-10 times of water, and spray drying the extractive solution to obtain Chinese medicinal powder;

(4) mixing the beef powder, the juice, the Chinese medicinal powder, the pepper powder and the salt, uniformly mixing, drying, and packaging in small packages.

Example 2

The invention adopts the following technical scheme: the flavored beef powder mainly comprises the following components in parts by weight:

35 parts of beef; beef sauce hydrolysate; 12;

8 parts of broadleaf holly leaf; 2 parts of glucose;

10 of pumpkin; 3 of xylose;

5 of polygonum multiflorum; 2 parts of beef tallow;

notoginseng flower 5; maltodextrin 1;

gynostemma pentaphylla 7; modified starch 5;

honeysuckle leaves 5; 1, onion powder;

5, gardenia leaves; 1, ginger powder.

A preparation process of dried orange peel beef powder comprises the following steps:

(1) cleaning beef, cutting into blocks, adding beef sauce hydrolysate into a pot, heating and stewing, fishing out the beef after the beef is cooked, drying and making into beef powder;

(2) putting folium Ilicis, fructus Cucurbitae Moschatae, Polygoni Multiflori radix, Notoginseng, herba Gynostemmatis, folium Lonicerae, and folium Gardeniae into a pot, heating, cooking, and pulping all materials in the pot;

(3) extracting glucose, xylose, beef tallow, maltodextrin, modified starch, scallion powder and ginger powder with 5-10 times of water, and spray drying the extractive solution to obtain Chinese medicinal powder;

(4) mixing the beef powder, the juice, the Chinese medicinal powder, the pepper powder and the salt, uniformly mixing, drying, and packaging in small packages.

Example 3

The invention adopts the following technical scheme: the flavored beef powder mainly comprises the following components in parts by weight:

33 parts of beef; beef sauce hydrolysate; 15;

6 parts of broadleaf holly leaf; glucose 4;

7, pumpkin; 5 of xylose;

4 of polygonum multiflorum; butter 3;

notoginseng flower 4; maltodextrin 2;

6.5 of gynostemma pentaphylla; modified starch 8;

honeysuckle leaves 4.5; 2, shallot powder;

4.5 parts of gardenia leaves; and 2, ginger powder.

A preparation process of dried orange peel beef powder comprises the following steps:

(1) cleaning beef, cutting into blocks, adding beef sauce hydrolysate into a pot, heating and stewing, fishing out the beef after the beef is cooked, drying and making into beef powder;

(2) putting folium Ilicis, fructus Cucurbitae Moschatae, Polygoni Multiflori radix, Notoginseng, herba Gynostemmatis, folium Lonicerae, and folium Gardeniae into a pot, heating, cooking, and pulping all materials in the pot;

(3) extracting glucose, xylose, beef tallow, maltodextrin, modified starch, scallion powder and ginger powder with 5-10 times of water, and spray drying the extractive solution to obtain Chinese medicinal powder;

(4) mixing the beef powder, the juice, the Chinese medicinal powder, the pepper powder and the salt, uniformly mixing, drying, and packaging in small packages.