CN101147609A - Vegetable sausage and its preparing process - Google Patents
Vegetable sausage and its preparing process Download PDFInfo
- Publication number
- CN101147609A CN101147609A CNA2006100158006A CN200610015800A CN101147609A CN 101147609 A CN101147609 A CN 101147609A CN A2006100158006 A CNA2006100158006 A CN A2006100158006A CN 200610015800 A CN200610015800 A CN 200610015800A CN 101147609 A CN101147609 A CN 101147609A
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Abstract
The present invention relates to a vegetable sausage. It is characterized by that its formula includes meat, vegetable and starch, their weight ratio is 4-8: 4-8:2-6. Its preparation method includes the following steps: (1), selecting main material vegetable and auxiliary material vegetable and making them into vegetable puree; (2), selecting meat and making it into meat paste; (3), mixing the vegetable puree with meat paste and uniformly stirring them; (4), adding starch and continuously stirring them to obtain their mixture; (5), adding spice and flavouring material into said mixture, uniformly stirring them; (6), heating for 15-25min; and (7), making high-temperature sterilizing treatment and packaging so as to obtain the invented product.
Description
(1) technical field:
The present invention relates to a kind of food, especially a kind of vegetable sausage and preparation method thereof.
(2) background technology:
Ham sausage is the instant food that is loved by the people, but the ham sausage on the market mostly based on pure meat intestines, taste is single, and trophic structure is unsatisfactory, does not also have ham sausage a kind of and that the collocation of vegetables and meat is made together.
(3) summary of the invention:
Goal of the invention of the present invention is to invent a kind of vegetable sausage that vegetables and meat collocation are made together, and it is nutritious, and taste is fragrant beautiful, and the preparation method is simple, health.
Technical scheme of the present invention is: a kind of vegetable sausage, it is characterized in that its prescription is: meat, vegetables and starch, its weight ratio are 4～8: 4～8: 2～6.
Above-mentioned said meat can be at least a in pork, mutton, beef, chicken or the flesh of fish.
Above-mentioned said vegetables comprise major ingredient vegetables and auxiliary material vegetables, wherein the major ingredient vegetables can be at least a in fragrant taro, pumpkin, potato, radish, carrot or the sweet potato, and the auxiliary material vegetables can be at least a in celery, shallot, leek, onion or the bright capsicum.
A kind of preparation method of vegetable sausage is characterized in that it is made of following steps:
1. choose fresh major ingredient vegetables and auxiliary material vegetables, washing and sterilizing is made muddy;
2. choose meat, washing and sterilizing is made muddy flesh;
3. the vegetables slurry of step being made in is 1. put into the muddy flesh that 2. step is made according to aforementioned proportion, stirs;
4. adding starch continues to stir;
5. in the mixture that 4. step is made, add seasoning matter and condiment, stir;
6. heated 15-25 minute;
7. handle through heat sterilization, be packaged into the instant food of ham sausage style.
The seasoning matter of above-mentioned said step in 5. adds according to the weight ratio 1: 0.04～0.06 with the mixture of step in 3., and said seasoning matter comprises Chinese prickly ash, anise, cassia bark, balloonflower root, Chinese cassia tree, cardamom, ginger, garlic and chive.
The condiment of above-mentioned said step in 5. adds according to the weight ratio 1: 0.02～0.05 with the mixture of step in 3., and said condiment comprises salt, monosodium glutamate, white sugar, rice vinegar and soy sauce.
Superiority of the present invention is: using crude vegetable in this food is main prepared composition, is rich in nutritional labeling, edible cellulose, the vitamin A of needed by human, vitamin C and vitamin E and various trace elements; Delicious flavour, mouthfeel is good, and nutrition is easy to absorb, and old children is edible all suitable; Preparation method's health, simple.
(4) specific embodiment:
Embodiment: a kind of vegetable sausage, it is characterized in that its prescription is: meat, vegetables and starch, its weight ratio are 5: 6: 3.
Above-mentioned said meat is chicken.
Above-mentioned said vegetables comprise major ingredient vegetables and auxiliary material vegetables, and wherein the major ingredient vegetables are fragrant taros, and the auxiliary material vegetables are onions.
A kind of preparation method of vegetable sausage is characterized in that it is made of following steps:
1. choose fresh major ingredient vegetables and auxiliary material vegetables, washing and sterilizing is made muddy;
2. choose meat, washing and sterilizing is made muddy flesh;
3. the vegetables slurry of step being made in is 1. put into the muddy flesh that 2. step is made according to aforementioned proportion, stirs;
4. adding starch continues to stir;
5. in the mixture that 4. step is made, add seasoning matter and condiment, stir;
6. heated 25 minutes;
7. handle through conventional heat sterilization, be packaged into the instant food of ham sausage style.
The seasoning matter of above-mentioned said step in 5. adds according to the weight ratio with the mixture of step in 3. at 1: 0.05, and said seasoning matter comprises Chinese prickly ash, anise, cassia bark, balloonflower root, Chinese cassia tree, cardamom, ginger, garlic and chive.
The condiment of above-mentioned said step in 5. adds according to the weight ratio with the mixture of step in 3. at 1: 0.04, and said condiment comprises salt, monosodium glutamate, white sugar, rice vinegar and soy sauce.
Claims (6)
1. vegetable sausage, it is characterized in that its prescription is: meat, vegetables and starch, its weight ratio are 4～8: 4～8: 2～6.
2. according to said a kind of vegetable sausage in the claim 1, it is characterized in that said meat can be at least a in pork, mutton, beef, chicken or the flesh of fish.
3. according to said a kind of vegetable sausage in the claim 1, it is characterized in that said vegetables comprise major ingredient vegetables and auxiliary material vegetables, wherein the major ingredient vegetables can be at least a in fragrant taro, pumpkin, potato, radish, carrot or the sweet potato, and the auxiliary material vegetables can be at least a in celery, shallot, leek, onion or the bright capsicum.
4. the preparation method of a vegetable sausage is characterized in that it is made of following steps:
1. choose fresh major ingredient vegetables and auxiliary material vegetables, washing and sterilizing is made muddy;
2. choose meat, washing and sterilizing is made muddy flesh;
3. the vegetables slurry of step being made in is 1. put into the muddy flesh that 2. step is made according to aforementioned proportion, stirs;
4. adding starch continues to stir;
5. in the mixture that 4. step is made, add seasoning matter and condiment, stir;
6. heated 15-25 minute;
7. handle through heat sterilization, be packaged into the instant food of ham sausage style.
5. according to said a kind of vegetable sausage in the claim 4, it is characterized in that the seasoning matter during said step 5. adds according to the weight ratio 1: 0.04～0.06 with the mixture of step in 3., said seasoning matter comprises Chinese prickly ash, anise, cassia bark, balloonflower root, Chinese cassia tree, cardamom, ginger, garlic and chive.
6. according to said a kind of vegetable sausage in the claim 4, it is characterized in that the condiment during said step is 5. adds according to the weight ratio 1: 0.02～0.05 with the mixture of step in 3., said condiment comprises salt, monosodium glutamate, white sugar, rice vinegar and soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100158006A CN101147609A (en) | 2006-09-22 | 2006-09-22 | Vegetable sausage and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100158006A CN101147609A (en) | 2006-09-22 | 2006-09-22 | Vegetable sausage and its preparing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101147609A true CN101147609A (en) | 2008-03-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100158006A Pending CN101147609A (en) | 2006-09-22 | 2006-09-22 | Vegetable sausage and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101147609A (en) |
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904509A (en) * | 2010-08-18 | 2010-12-08 | 唐明霞 | Nutritive ham sausages |
| CN102188018A (en) * | 2011-03-11 | 2011-09-21 | 河南众品食业股份有限公司 | Sausage with celery and processing method thereof |
| CN102813232A (en) * | 2011-06-10 | 2012-12-12 | 天津市双合盛食品有限公司 | Potato ham sausage and production method thereof |
| CN103222647A (en) * | 2013-04-25 | 2013-07-31 | 马俊 | Big pork sausage with sweet potato fragrance |
| 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 |
| CN103349297A (en) * | 2013-07-25 | 2013-10-16 | 江苏迈斯克食品有限公司 | Vanilla crackling sausage and preparation method thereof |
| CN103393143A (en) * | 2013-08-05 | 2013-11-20 | 郭心仪 | Preparation method for taro meatball |
| CN103404903A (en) * | 2013-08-19 | 2013-11-27 | 天津春发生物科技集团有限公司 | Henry steudnera tuber sausage and preparation method thereof |
| CN103445226A (en) * | 2013-09-18 | 2013-12-18 | 吴淑芬 | Seafood and vegetable ham sausage |
| CN103519228A (en) * | 2013-09-13 | 2014-01-22 | 陈云涛 | Preparation method for blood fat reduction sausages |
| CN103783557A (en) * | 2014-02-09 | 2014-05-14 | 会泽县泽兴畜牧经贸有限公司 | Sausage and preparation method thereof |
| CN103829179A (en) * | 2014-03-05 | 2014-06-04 | 兰州乐赛特食品饮料有限公司 | Spirulina-enriched health-protection vegetarian ham sausage and preparation method thereof |
| CN104172238A (en) * | 2014-07-11 | 2014-12-03 | 濮阳市东大食品有限公司 | Vegetable and five cereal sausage and preparation method thereof |
| CN104432180A (en) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | Nutritive health-care allium tuberosum chicken fillet and preparation method thereof |
| CN104783195A (en) * | 2015-04-07 | 2015-07-22 | 李柳强 | Pork sausage containing carrots |
| CN106174114A (en) * | 2016-07-15 | 2016-12-07 | 巫溪县红池腊鲜食品有限公司 | A kind of sauced meat type roasted sausage |
| CN106418252A (en) * | 2016-10-27 | 2017-02-22 | 安徽徽名山农业股份有限公司 | Sausage filling filler and production method thereof |
| CN106538980A (en) * | 2016-10-27 | 2017-03-29 | 安徽徽名山农业股份有限公司 | A kind of sausage fill filler formulation |
| CN108029988A (en) * | 2017-12-13 | 2018-05-15 | 宿州市百汇食品有限公司 | A kind of vegetable nutrient sausage |
| CN110024975A (en) * | 2019-04-03 | 2019-07-19 | 天津农学院 | A kind of geriatric nutrition fish sausage and preparation method thereof |
-
2006
- 2006-09-22 CN CNA2006100158006A patent/CN101147609A/en active Pending
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904509A (en) * | 2010-08-18 | 2010-12-08 | 唐明霞 | Nutritive ham sausages |
| CN101904509B (en) * | 2010-08-18 | 2012-08-29 | 唐明霞 | Nutritive ham sausages |
| CN102188018A (en) * | 2011-03-11 | 2011-09-21 | 河南众品食业股份有限公司 | Sausage with celery and processing method thereof |
| CN102813232A (en) * | 2011-06-10 | 2012-12-12 | 天津市双合盛食品有限公司 | Potato ham sausage and production method thereof |
| CN103222647A (en) * | 2013-04-25 | 2013-07-31 | 马俊 | Big pork sausage with sweet potato fragrance |
| 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 |
| CN103349297A (en) * | 2013-07-25 | 2013-10-16 | 江苏迈斯克食品有限公司 | Vanilla crackling sausage and preparation method thereof |
| CN103393143A (en) * | 2013-08-05 | 2013-11-20 | 郭心仪 | Preparation method for taro meatball |
| CN103404903A (en) * | 2013-08-19 | 2013-11-27 | 天津春发生物科技集团有限公司 | Henry steudnera tuber sausage and preparation method thereof |
| CN103519228A (en) * | 2013-09-13 | 2014-01-22 | 陈云涛 | Preparation method for blood fat reduction sausages |
| CN103445226A (en) * | 2013-09-18 | 2013-12-18 | 吴淑芬 | Seafood and vegetable ham sausage |
| CN103783557B (en) * | 2014-02-09 | 2016-03-30 | 会泽县泽兴畜牧经贸有限公司 | A kind of sausage and preparation method thereof |
| CN103783557A (en) * | 2014-02-09 | 2014-05-14 | 会泽县泽兴畜牧经贸有限公司 | Sausage and preparation method thereof |
| CN103829179A (en) * | 2014-03-05 | 2014-06-04 | 兰州乐赛特食品饮料有限公司 | Spirulina-enriched health-protection vegetarian ham sausage and preparation method thereof |
| CN103829179B (en) * | 2014-03-05 | 2015-06-17 | 兰州乐赛特食品饮料有限公司 | Spirulina-enriched health-protection vegetarian ham sausage and preparation method thereof |
| CN104172238A (en) * | 2014-07-11 | 2014-12-03 | 濮阳市东大食品有限公司 | Vegetable and five cereal sausage and preparation method thereof |
| CN104432180A (en) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | Nutritive health-care allium tuberosum chicken fillet and preparation method thereof |
| CN104783195A (en) * | 2015-04-07 | 2015-07-22 | 李柳强 | Pork sausage containing carrots |
| CN106174114A (en) * | 2016-07-15 | 2016-12-07 | 巫溪县红池腊鲜食品有限公司 | A kind of sauced meat type roasted sausage |
| CN106418252A (en) * | 2016-10-27 | 2017-02-22 | 安徽徽名山农业股份有限公司 | Sausage filling filler and production method thereof |
| CN106538980A (en) * | 2016-10-27 | 2017-03-29 | 安徽徽名山农业股份有限公司 | A kind of sausage fill filler formulation |
| CN108029988A (en) * | 2017-12-13 | 2018-05-15 | 宿州市百汇食品有限公司 | A kind of vegetable nutrient sausage |
| CN110024975A (en) * | 2019-04-03 | 2019-07-19 | 天津农学院 | A kind of geriatric nutrition fish sausage and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20080326 |