CN102805374B - Ganoderma lucidum spore composite fish sausage - Google Patents
Ganoderma lucidum spore composite fish sausage Download PDFInfo
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- CN102805374B CN102805374B CN2012102633743A CN201210263374A CN102805374B CN 102805374 B CN102805374 B CN 102805374B CN 2012102633743 A CN2012102633743 A CN 2012102633743A CN 201210263374 A CN201210263374 A CN 201210263374A CN 102805374 B CN102805374 B CN 102805374B
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- lucidum spore
- mushroom
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Abstract
The invention discloses a ganoderma lucidum spore composite fish sausage which is prepared by 50-100g of pork, 50-100g of pigskin, 20-25g of sugar, 30-40g of salt, 3-4g of ground pepper, 3-4g of five spice powder, 25-35ml of dark soy sauce, 10-15g of reishi shell-broken spore powder, 10-25g of pumpkin freeze-dried powder and 30-40g of mushroom wine in every1000g of fish paste. The mushroom wine is prepared by 60-100g of dried mushroom, 30-50g of dried lemon and 10-15g of rhizoma polygonati in every 1500g of white spirit. The ganoderma lucidum spore composite fish sausage is reasonable in component distribution ratio, enables the sausage to be mellow in taste, and is delicate in meat while suffusing an exquisite fragrance all around.
Description
Technical field
The present invention relates to the sausage field, exactly is a kind of lucidum spore powder composite fish sausage.
Background technology
Sausage is the very ancient food production of a kind of utilization and carnivorous Techniques of preserving, and the meat of animal is rubbed into the mud shape, pours into the elongated cylinder tubular-shaped food that casing is made again.
Nitrite commonly used is as anticorrosion and bactericidal agent in the sausage, and for a long time use of nitrite can produce the side effect that carcinogenic grade is detrimental to health.In addition, it is single that existing sausage also has local flavor, without the shortcoming of food therapy health effect.
Summary of the invention
The objective of the invention is for existing issue, a kind of delicate mouthfeel, unique flavor are provided and have the lucidum spore powder composite fish sausage of food therapy health effect.
Above-mentioned purpose realizes by following scheme:
A kind of lucidum spore powder composite fish sausage, it is characterized in that: the raw material by following weight proportion is made: every 1000g fish meat emulsion need to be allocated pork 50-100g into, pigskin 50-100g, sugared 20-25g, salt 30-40g, pepper powder 3-4g, five-spice powder 3-4g, dark soy sauce 25-35ml, ganoderma spove powder 10-15g, pumpkin freeze-dried powder 10-25g, " Xianggu " mushroom wine 30-40g; Described " Xianggu " mushroom wine is made by the raw material of following weight proportion: need to allocate into dried thin mushroom 60-100g in every 1500g liquor, dried lemon 30-50g, sealwort 10-15g.
Described a kind of lucidum spore powder composite fish sausage, it is characterized in that: the preparation method of described " Xianggu " mushroom wine is: by weight ratio behind each raw material of mixing, sealing was soaked more than six months, behind the filter residue and get final product.
Described a kind of lucidum spore powder composite fish sausage, it is characterized in that: its preparation technology may further comprise the steps:
(1) the pigskin unhairing is cleaned after, cut after the long section high pressure cooking 2-3 hour, rub for subsequent use;
(2) with after the pork rubbing, pork, fish meat emulsion, the pigskin of rubbing, sugar, salt, pepper powder, five-spice powder, dark soy sauce, the " Xianggu " mushroom wine of by weight ratio mixing rubbing were pickled the composite fish that must pickle 5-6 hour under the rear 0 ℃ of left and right sides low temperature that stirs again;
(2) composite fish that will pickle by weight ratio, ganoderma spove powder, pumpkin freeze-dried powder are mixed thoroughly, the sausage fillings that must mix thoroughly;
(3) with the sausage fillings of mixing thoroughly through bowel lavage exhaust, boiling, smoke, hanging is air-dry, vacuum-packed, namely get product.
Beneficial effect of the present invention is:
1, the colloid in the pigskin can be so that the sausage mouthfeel be more delicate flexible, and it is nutritious simultaneously, because fat content is not high in the flesh of fish, pigskin can provide fat, satisfies the fatty demand of sausage goods, thereby so that the sausage mouthfeel is stronger mellow; The " Xianggu " mushroom wine compatibility is reasonable, and invigorating spleen and reinforcing stomach has hypotensive, reducing blood lipid, strengthens the effect of immunity; Ganoderma spove powder, pumpkin freeze-dried powder make sausage to the present invention and have brought abundant nutrition;
3, this scientific formulation is reasonable, and preparation method is simple, and work in-process does not add pigment, does not also add nitrite, and the sausage color and luster nature that processes like this is pollution-free, keeps original flavor, has also prolonged simultaneously the shelf-life of product; Each reasonable mixture ratio of components of the present invention, so that sausage is mellow, fine and tender taste when suffusing an exquisite fragrance all around.
The specific embodiment
A kind of lucidum spore powder composite fish sausage, made by the raw material of following weight proportion: every 1000g fish meat emulsion need to be allocated pork 60g into, pigskin 50g, sugared 23g, salt 30g, pepper powder 3g, five-spice powder 3g, dark soy sauce 25ml, ganoderma spove powder 10g, pumpkin freeze-dried powder 18g, " Xianggu " mushroom wine 35g; Described " Xianggu " mushroom wine is made by the raw material of following weight proportion: need to allocate into dried thin mushroom 80g in every 1500g liquor, dried lemon 35g, sealwort 12g.
The preparation method of described " Xianggu " mushroom wine is: by weight ratio behind each raw material of mixing, sealing was soaked 7 months, behind the filter residue and get final product.
The preparation technology of described a kind of lucidum spore powder composite fish sausage may further comprise the steps:
(1) the pigskin unhairing is cleaned after, cut after the long section high pressure cooking 2 hours, rub for subsequent use;
(2) with after the pork rubbing, pork, fish meat emulsion, the pigskin of rubbing, sugar, salt, pepper powder, five-spice powder, dark soy sauce, the " Xianggu " mushroom wine of by weight ratio mixing rubbing were pickled the composite fish that must pickle 5 hours under the rear 0 ℃ of left and right sides low temperature that stirs again;
(2) composite fish that will pickle by weight ratio, ganoderma spove powder, pumpkin freeze-dried powder are mixed thoroughly, the sausage fillings that must mix thoroughly;
(3) with the sausage fillings of mixing thoroughly through bowel lavage exhaust, boiling, smoke, hanging is air-dry, vacuum-packed, namely get product.
By present embodiment gained sausage A and the content of nitrite of storing the present embodiment sausage A after 45 days are detected respectively as can be known, present embodiment nitrite index meets national standard.
Claims (3)
1. lucidum spore powder composite fish sausage, it is characterized in that: the raw material by following weight proportion is made: every 1000g fish meat emulsion need to be allocated pork 50-100g into, pigskin 50-100g, sugared 20-25g, salt 30-40g, pepper powder 3-4g, five-spice powder 3-4g, dark soy sauce 25-35ml, ganoderma spove powder 10-15g, pumpkin freeze-dried powder 10-25g, " Xianggu " mushroom wine 30-40g; Described " Xianggu " mushroom wine is made by the raw material of following weight proportion: need to allocate into dried thin mushroom 60-100g in every 1500g liquor, dried lemon 30-50g, sealwort 10-15g.
2. a kind of lucidum spore powder composite fish sausage according to claim 1, it is characterized in that: the preparation method of described " Xianggu " mushroom wine is: behind each raw material of mixing, sealing was soaked more than six months by weight ratio, behind the filter residue and get final product.
3. a kind of lucidum spore powder composite fish sausage according to claim 1, it is characterized in that: its preparation technology may further comprise the steps:
(1) the pigskin unhairing is cleaned after, cut after the long section high pressure cooking 2-3 hour, rub for subsequent use;
(2) with after the pork rubbing, pork, fish meat emulsion, the pigskin of rubbing, sugar, salt, pepper powder, five-spice powder, dark soy sauce, the " Xianggu " mushroom wine of by weight ratio mixing rubbing were pickled the composite fish that must pickle 5-6 hour under the rear 0 ℃ of low temperature that stirs again;
(3) composite fish that will pickle by weight ratio, ganoderma spove powder, pumpkin freeze-dried powder are mixed thoroughly, the sausage fillings that must mix thoroughly;
(4) with the sausage fillings of mixing thoroughly through bowel lavage exhaust, boiling, smoke, hanging is air-dry, vacuum-packed, namely get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102633743A CN102805374B (en) | 2012-07-27 | 2012-07-27 | Ganoderma lucidum spore composite fish sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102633743A CN102805374B (en) | 2012-07-27 | 2012-07-27 | Ganoderma lucidum spore composite fish sausage |
Publications (2)
| Publication Number | Publication Date |
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| CN102805374A CN102805374A (en) | 2012-12-05 |
| CN102805374B true CN102805374B (en) | 2013-10-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012102633743A Expired - Fee Related CN102805374B (en) | 2012-07-27 | 2012-07-27 | Ganoderma lucidum spore composite fish sausage |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330220B (en) * | 2013-06-28 | 2014-11-12 | 天津市黑子食品有限公司 | Lucid ganoderma frost-flower pork joint |
| CN103494219A (en) * | 2013-08-13 | 2014-01-08 | 鲁杨 | Fish flesh brain-nourishing sausage |
| CN103445222A (en) * | 2013-08-15 | 2013-12-18 | 鲁杨 | Catfish eye-protecting sausage and processing method thereof |
| CN103549481A (en) * | 2013-09-25 | 2014-02-05 | 天长市海旺食品有限公司 | Beauty treatment and health care meat ham |
| CN104489759A (en) * | 2014-11-22 | 2015-04-08 | 李任 | Sausage containing honey and fish and preparation method thereof |
| CN104886635A (en) * | 2015-05-08 | 2015-09-09 | 苏州葛家坞生物科技有限公司 | Preparation method of glossy ganoderma tomato sausages and products of glossy ganoderma tomato sausages |
| CN106901212A (en) * | 2017-02-24 | 2017-06-30 | 雏鹰农牧集团股份有限公司 | A kind of Novel leisure meat products production technology |
| CN106962805A (en) * | 2017-04-26 | 2017-07-21 | 合肥绿益食品有限公司 | The processing method of ganoderma lucidum cured pork |
| CN108523023A (en) * | 2018-05-03 | 2018-09-14 | 吉林农业大学 | A kind of jade agaric lucidum spore powder sausage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101675774A (en) * | 2008-09-19 | 2010-03-24 | 朱长满 | Pumpkin sausage and production method thereof |
| CN101940280A (en) * | 2010-07-27 | 2011-01-12 | 开平健之源保健食品有限公司 | Noodles with addition of ganoderma lucidum spore powder |
| 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 |
-
2012
- 2012-07-27 CN CN2012102633743A patent/CN102805374B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101675774A (en) * | 2008-09-19 | 2010-03-24 | 朱长满 | Pumpkin sausage and production method thereof |
| CN101940280A (en) * | 2010-07-27 | 2011-01-12 | 开平健之源保健食品有限公司 | Noodles with addition of ganoderma lucidum spore powder |
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 朱文慧等.高能营养鱼肉肠的研制.《肉类研究》.2009,(第11期),22-24. |
| 高能营养鱼肉肠的研制;朱文慧等;《肉类研究》;20091231(第11期);22-24 * |
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| CN102805374A (en) | 2012-12-05 |
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