CN101147608A - Spiced peanut sausage and its production method - Google Patents
Spiced peanut sausage and its production method Download PDFInfo
- Publication number
- CN101147608A CN101147608A CNA2006100157728A CN200610015772A CN101147608A CN 101147608 A CN101147608 A CN 101147608A CN A2006100157728 A CNA2006100157728 A CN A2006100157728A CN 200610015772 A CN200610015772 A CN 200610015772A CN 101147608 A CN101147608 A CN 101147608A
- Authority
- CN
- China
- Prior art keywords
- sausage
- peanut
- ripe
- pork
- spiced
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The present invention relates to a spiced peanut sausage. It is made up by using cooked pork as main material and cooked peanut kernel as auxiliary material through a certain preparation process. The weight ratio of cooked pork and cooked peanut kernel is 10:1, and its preparation method includes the following steps: (1), mincing cooked pork to make it into meat paste; (2), adding edible salt, sauce, white sugar, daqu liquor, monosodium glutamate, pepper and cooked peanut kernel, mixing them uniformly and filling the above-mentioned mixture into sausage casing; and (3), drying so as to obtain the invented spiced peanut sausage.
Description
(1) technical field
The present invention relates to a kind of food and preparation method thereof, particularly a kind of spiced peanut sausage and preparation method thereof.
(2) background technology
Pork is that people generally like one of food that eats, and it is rich in protein, multivitamin and mineral matter, has tonifying middle-Jiao and Qi, an ease constipation of promoting the production of body fluid, the effect that improves the body and culature.Sausage is a kind of traditional pork eating method, with liking of its people of being subjected to easy to use.But traditional sausage is pure-meat food, if with the auxiliary material of peanut as the making sausage, not only nutritious and unique flavor.
(3) summary of the invention
The objective of the invention is provides spiced peanut sausage of a kind of unique flavor and preparation method thereof at the problems referred to above.
Technical scheme of the present invention:
A kind of spiced peanut sausage is characterized in that: as major ingredient and the auxiliary material of making sausage, the weight ratio of ripe pork and ripe shelled peanut is 10: 1 with ripe pork and ripe shelled peanut.
A kind of preparation method of above-mentioned spiced peanut sausage is characterized in that making step is as follows: 1) ripe pork is twisted into meat gruel; 2) add salt, soy sauce, white sugar, Daqu spirit of China, monosodium glutamate, pepper and ripe shelled peanut, mix to mix thoroughly being filled in the casing; 3) dry or dry and get final product.
A kind of preparation method of above-mentioned spiced peanut sausage is characterized in that: in ripe pork 100 weight quota, the weight quota of each condiment is: salt 5～10, soy sauce 5～10, white sugar 2～5, Daqu spirit of China 1～3, monosodium glutamate 0.5～1.0, pepper 1～2.
Advantage of the present invention is: spiced peanut sausage raw material and condiment cost are low, make easily, for people provide a kind of nutritious, delicious flavour and food easy to carry.
(4) specific embodiment
A kind of spiced peanut sausage, as major ingredient and the auxiliary material of making sausage, its making step is as follows: 1) ripe pork is twisted into meat gruel with 100 kilograms of ripe porks and 10 kilograms of ripe shelled peanuts; 2) add salt, soy sauce, white sugar, Daqu spirit of China, monosodium glutamate, pepper and ripe shelled peanut, mix to mix thoroughly being filled in the casing, the kilogram number of each condiment is: salt 5, soy sauce 5, white sugar 2, Daqu spirit of China 1, monosodium glutamate 1.0, pepper 1; 3) dry or dry and get final product.Nutritious, the delicious flavour of the spiced peanut sausage that the present invention makes.
Claims (3)
1. spiced peanut sausage is characterized in that: as major ingredient and the auxiliary material of making sausage, the weight ratio of ripe pork and ripe shelled peanut is 10: 1 with ripe pork and ripe shelled peanut.
2. the preparation method of an above-mentioned spiced peanut sausage is characterized in that making step is as follows: 1) ripe pork is twisted into meat gruel; 2) add salt, soy sauce, white sugar, Daqu spirit of China, monosodium glutamate, pepper and ripe shelled peanut, mix to mix thoroughly being filled in the casing; 3) dry or dry and get final product.
3. according to the preparation method of the described spiced peanut sausage of claim 2, it is characterized in that: in ripe pork 100 weight quota, the weight quota of each condiment is: salt 5～10, soy sauce 5～10, white sugar 2～5, Daqu spirit of China 1～3, monosodium glutamate 0.5～1.0, pepper 1～2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100157728A CN101147608A (en) | 2006-09-22 | 2006-09-22 | Spiced peanut sausage and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100157728A CN101147608A (en) | 2006-09-22 | 2006-09-22 | Spiced peanut sausage and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101147608A true CN101147608A (en) | 2008-03-26 |
Family
ID=39248397
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100157728A Pending CN101147608A (en) | 2006-09-22 | 2006-09-22 | Spiced peanut sausage and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101147608A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070407A (en) * | 2012-12-12 | 2013-05-01 | 扬州大学 | Making method of anti-oxidative sausage |
| CN103300315A (en) * | 2013-06-28 | 2013-09-18 | 安徽燕之坊食品有限公司 | Vegetable sausage and preparation method thereof |
| CN103535761A (en) * | 2013-09-13 | 2014-01-29 | 郭静静 | Peanut kernel sausage and processing method thereof |
| CN104839756A (en) * | 2014-02-13 | 2015-08-19 | 孙强盛 | Dried wild boar meat sausage and manufacturing method thereof |
| CN105077342A (en) * | 2015-05-28 | 2015-11-25 | 梁艺严 | Formula and making method of hot peanut sausage |
| CN105707731A (en) * | 2016-03-07 | 2016-06-29 | 江苏万盛绿色食品股份有限公司 | Preservative-free sausage and making method thereof |
-
2006
- 2006-09-22 CN CNA2006100157728A patent/CN101147608A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070407A (en) * | 2012-12-12 | 2013-05-01 | 扬州大学 | Making method of anti-oxidative sausage |
| CN103070407B (en) * | 2012-12-12 | 2014-07-09 | 扬州大学 | Making method of anti-oxidative sausage |
| CN103300315A (en) * | 2013-06-28 | 2013-09-18 | 安徽燕之坊食品有限公司 | Vegetable sausage and preparation method thereof |
| CN103535761A (en) * | 2013-09-13 | 2014-01-29 | 郭静静 | Peanut kernel sausage and processing method thereof |
| CN104839756A (en) * | 2014-02-13 | 2015-08-19 | 孙强盛 | Dried wild boar meat sausage and manufacturing method thereof |
| CN105077342A (en) * | 2015-05-28 | 2015-11-25 | 梁艺严 | Formula and making method of hot peanut sausage |
| CN105707731A (en) * | 2016-03-07 | 2016-06-29 | 江苏万盛绿色食品股份有限公司 | Preservative-free sausage and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101427811B (en) | Soup-filling quick freezing pill and preparation thereof | |
| CN103284055A (en) | Fast nutritious convenient porridge and preparation process thereof | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN101176538A (en) | Soyabean protein meat and preparing technique thereof | |
| CN102845703B (en) | Double-pepper seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN101147608A (en) | Spiced peanut sausage and its production method | |
| CN102894281A (en) | High-protein nutrient dried noodles | |
| CN103734803A (en) | Processing method of lobster ham sausage | |
| CN103976385A (en) | Making method of haggis sausage | |
| CN110859273A (en) | Steamed stuffed bun with wild fungi | |
| CN112869112A (en) | Spicy beef sauce and preparation method thereof | |
| CN108991398A (en) | A kind of vegetarian diet wraps up in powder and preparation method thereof | |
| CN101326989A (en) | Seasoning for scallion oil maize flour instant noodles | |
| CN1056043C (en) | Dry finished fried flour | |
| CN104286708A (en) | Dry-type preserved egg and lean meat porridge and preparation method thereof | |
| CN102210440A (en) | Tablet spare rib seasoning | |
| CN105901515A (en) | Nutrition-enhanced multi-cereal convenient food and preparation method of same | |
| CN102178187B (en) | Suaeda salsa bun and preparation method thereof | |
| KR20030055618A (en) | Instant noodle and cooking method thereof | |
| KR20100045416A (en) | Budae jjigae and manufacturing process thereof | |
| CN104473029A (en) | Tomato, corn and beef dumpling and making method of tomato, corn and beef dumpling | |
| CN104509880B (en) | A kind of high fine pork dry sausage and its processing method | |
| KR100798613B1 (en) | Making method of mix source using a celery cabbage and walleye pollack | |
| CN103892234A (en) | Manufacturing method of seafood seasoning | |
| CN101579079A (en) | Multi-flavor dumpling |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20080326 |