CN102894387A - Tomato wine spicy sausage capable of promoting appetite and digestion - Google Patents
Tomato wine spicy sausage capable of promoting appetite and digestion Download PDFInfo
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- CN102894387A CN102894387A CN2012103406200A CN201210340620A CN102894387A CN 102894387 A CN102894387 A CN 102894387A CN 2012103406200 A CN2012103406200 A CN 2012103406200A CN 201210340620 A CN201210340620 A CN 201210340620A CN 102894387 A CN102894387 A CN 102894387A
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Abstract
The invention discloses a tomato wine spicy sausage capable of promoting appetite and digestion. The weight ratio of the raw materials are that every 1000 grams of pork is added with 55 to 65 grams of sugar, 25 to 35 grams of salt, 0.01 to 0.03 grams of lycopene, 0.5 to 1.5 grams of monosodium glutamate, 0.5 to 1.5 grams of pricklyash peel, 0.5 to 1.5 grams of five spices powder, 1 to 2 grams of paprika, 5 to 10 grams of black soyabean powder, 5 to 10 grams of soybean powder, 5 to 10 grams of brown rice powder, 25 to 35 ml of tomato wine and 25 to 35 ml of dark soy sauce. The lycopene is a natural pigment contained in plants and one of the strongest anti-oxidants currently found in the plants in the nature; and when used as the sausage pigment, is natural and harmless, plays a health care function for bodies, and can clear free radicals in the body. The antioxidant property of the lycopene can prevent oxidation and deterioration of the fat in the sausage, thereby increasing shelf life of the sausage.
Description
Technical field
The present invention relates to the sausage field, exactly is the spicy sausage of a kind of appetite-stimulating indigestion-relieving tomato wine.
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.
Existing sausage is because fat content is higher, and finished product mostly is in bulk, is directly exposed in the air, and lipid oxidation easily occurs, and Storage is relatively poor, and shelf life is shorter.
Summary of the invention
The objective of the invention is for existing issue, provide that a kind of content of nitrite is low, unique flavor and have the spicy sausage of appetite-stimulating indigestion-relieving tomato wine of food therapy health effect.
Above-mentioned purpose realizes by following scheme:
The spicy sausage of a kind of appetite-stimulating indigestion-relieving tomato wine, it is characterized in that: the weight proportion of its raw material is: every 1000g pork need to be allocated sugared 55-65g into, salt 25-35g, lycopene 0.01-0.03g, monosodium glutamate 0.5-1.5g, zanthoxylum powder 0.5-1.5g, five-spice powder 0.5-1.5g, chilli powder 1-2g, black bean powder 5-10, analysis for soybean powder 5-10, profound ground rice 5-10, tomato wine 25-35ml, dark soy sauce 25-35ml; After described tomato wine is rubbed by per 1000 gram fresh tomato with 12-16g capsicum leaf, 1-2g cloves, distiller's yeast 30 grams, white sugar 30-40 gram, 50-60 degree about liquor 150-200 milliliter mixing after sealing and fermenting soaked 3-5 month, make after taking out filtration.
The spicy sausage of described a kind of appetite-stimulating indigestion-relieving tomato wine is characterized in that: include 750-850g lean meat and 150-250g show condition among the every 1000g of described pork.
The spicy sausage of described a kind of appetite-stimulating indigestion-relieving tomato wine, it is characterized in that: its preparation technology may further comprise the steps:
(1) pork adds by weight ratio sugar, salt, monosodium glutamate, zanthoxylum powder, five-spice powder, chilli powder, dark soy sauce, tomato wine and pickles after stripping and slicing, pickles pork to be rubbed after finishing;
(2) mix the pork, lycopene, black bean powder, analysis for soybean powder, the profound ground rice that rub thoroughly must mix thoroughly sausage fillings by weight ratio;
(3) the sausage fillings of mixing thoroughly being made sausage through conventional sausage maker skill gets final product.
Beneficial effect of the present invention is: lycopene is a kind of natural colouring matter contained in the plant, its still present one of found powerful antioxidant in natural plant simultaneously, as the sausage pigment, naturally can also play a role in health care to human body harmless the time, remove human free radical, its antioxygenic property can stop the oxidation deterioration of the fat in the sausage simultaneously, thereby increases the shelf-life of sausage; Tomato in the tomato wine and capsicum leaf synergy, sweet and sour taste, appetite-stimulating indigestion-relieving when can improve the taste of sausage deoils that it is greasy to separate, and black bean powder, analysis for soybean powder, profound ground rice can increase the trophic component of sausage, simultaneously so that the taste of sausage is more aromatic.
The specific embodiment
The spicy sausage of a kind of appetite-stimulating indigestion-relieving tomato wine, the weight proportion of its raw material is: every 1000g pork is allocated sugared 60g into, salt 30g, lycopene 0.02g, monosodium glutamate 1g, zanthoxylum powder 1g, five-spice powder 1g, chilli powder 1g, tomato wine 30ml, dark soy sauce 30ml, black bean powder 5, analysis for soybean powder 7, profound ground rice 7;
After described tomato wine is rubbed by per 1000 gram fresh tomato with 150 milliliters of mixings of liquor of 15g capsicum leaf, 1g cloves, distiller's yeast 30 grams, white sugar 30-40 gram, 60 degree after sealing and fermenting soaked 3 months, make after taking out filtration.
Include 800g lean meat and 200g show condition among the every 1000g of described pork.
The appetite-stimulating indigestion-relieving tomato wine is spicy sausage preparation technology may further comprise the steps:
(1) pork adds by weight ratio sugar, salt, monosodium glutamate, zanthoxylum powder, five-spice powder, chilli powder, dark soy sauce, tomato wine and pickles after stripping and slicing, pickles pork to be rubbed after finishing;
(2) more by weight ratio with the pork, lycopene, black bean powder, analysis for soybean powder, the profound ground rice mixing that rub, the sausage fillings that must mix thoroughly;
(3) the sausage fillings of mixing thoroughly being made sausage through conventional sausage maker skill gets final product.
Effective evaluation:
1, by the present embodiment gained sausage A and the content of nitrite of storing the present embodiment sausage A after 60 days are detected respectively as can be known, its content of nitrite all meets national standard;
2, the present embodiment gained sausage A is carried out the mouth feel score experiment, the sausage B identical with all the other raw materials that do not add black bean powder, analysis for soybean powder, profound ground rice and tomato wine compares, the sausage A fine and tender taste of the present embodiment preparation, the mellow uniqueness of taste, through 20 people's sensory evaluations, there are 15 people to represent to compare the taste that prefers sausage A with sausage B, there are 3 people to represent to compare the taste that prefers sausage B with sausage A, the taste that all the other 2 people estimate sausage A is general, as seen, sausage A is because having unique local flavor, and most people represent to like, and acceptance level is good.
Claims (3)
1. spicy sausage of appetite-stimulating indigestion-relieving tomato wine, it is characterized in that: the weight proportion of its raw material is: every 1000g pork need to be allocated sugared 55-65g into, salt 25-35g, lycopene 0.01-0.03g, monosodium glutamate 0.5-1.5g, zanthoxylum powder 0.5-1.5g, five-spice powder 0.5-1.5g, chilli powder 1-2g, black bean powder 5-10, analysis for soybean powder 5-10, profound ground rice 5-10, tomato wine 25-35ml, dark soy sauce 25-35ml; After described tomato wine is rubbed by per 1000 gram fresh tomato with 12-16g capsicum leaf, 1-2g cloves, distiller's yeast 30 grams, white sugar 30-40 gram, 50-60 degree about liquor 150-200 milliliter mixing after sealing and fermenting soaked 3-5 month, make after taking out filtration.
2. the spicy sausage of a kind of appetite-stimulating indigestion-relieving tomato wine according to claim 1 is characterized in that: include 750-850g lean meat and 150-250g show condition among the every 1000g of described pork.
3. the spicy sausage of a kind of appetite-stimulating indigestion-relieving tomato wine according to claim 1, it is characterized in that: its preparation technology may further comprise the steps:
(1) pork adds by weight ratio sugar, salt, monosodium glutamate, zanthoxylum powder, five-spice powder, chilli powder, dark soy sauce, tomato wine and pickles after stripping and slicing, pickles pork to be rubbed after finishing;
(2) mix the pork, lycopene, black bean powder, analysis for soybean powder, the profound ground rice that rub thoroughly must mix thoroughly sausage fillings by weight ratio;
(3) the sausage fillings of mixing thoroughly being made sausage through conventional sausage maker skill gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103406200A CN102894387A (en) | 2012-09-15 | 2012-09-15 | Tomato wine spicy sausage capable of promoting appetite and digestion |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103406200A CN102894387A (en) | 2012-09-15 | 2012-09-15 | Tomato wine spicy sausage capable of promoting appetite and digestion |
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| CN102894387A true CN102894387A (en) | 2013-01-30 |
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| CN2012103406200A Pending CN102894387A (en) | 2012-09-15 | 2012-09-15 | Tomato wine spicy sausage capable of promoting appetite and digestion |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340426A (en) * | 2013-05-31 | 2013-10-09 | 句容市天贵农副产品有限公司 | Old goose pickled production method for inhibiting lipid oxidation |
| CN103445206A (en) * | 2013-07-30 | 2013-12-18 | 马鞍山雨润百瑞食品有限公司 | Healthcare sausage and preparation method thereof |
| CN103445204A (en) * | 2013-07-30 | 2013-12-18 | 马鞍山雨润百瑞食品有限公司 | Stomach-invigorating sausage and preparation method thereof |
| CN103445205A (en) * | 2013-07-30 | 2013-12-18 | 马鞍山雨润百瑞食品有限公司 | Blood circulation-activating sausage and preparation method thereof |
| CN103535767A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Numb-taste sausage and preparation method thereof |
| CN103704729A (en) * | 2013-11-22 | 2014-04-09 | 张立杰 | Black sausage and preparation method thereof |
| CN105077349A (en) * | 2015-10-08 | 2015-11-25 | 江南大学 | Vegetable protein sausage and production process |
| CN105661268A (en) * | 2016-01-15 | 2016-06-15 | 安徽农业大学 | Sausage anti-oxidation color-protection slow-release agent and preparation method thereof |
| RU2601571C1 (en) * | 2015-08-04 | 2016-11-10 | Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) | Sausages |
Citations (2)
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| CN1161169A (en) * | 1996-04-02 | 1997-10-08 | 史耀华 | Nutritive ham sausage, and process for producing same |
| CN101703269A (en) * | 2009-10-28 | 2010-05-12 | 南通玉兔集团有限公司 | Multi-flavor sausage |
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2012
- 2012-09-15 CN CN2012103406200A patent/CN102894387A/en active Pending
Patent Citations (2)
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| CN1161169A (en) * | 1996-04-02 | 1997-10-08 | 史耀华 | Nutritive ham sausage, and process for producing same |
| CN101703269A (en) * | 2009-10-28 | 2010-05-12 | 南通玉兔集团有限公司 | Multi-flavor sausage |
Non-Patent Citations (1)
| Title |
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| 李树玲等: "《酿酒制醋技术与实例》", 31 May 2006, 化学工业出版社 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340426A (en) * | 2013-05-31 | 2013-10-09 | 句容市天贵农副产品有限公司 | Old goose pickled production method for inhibiting lipid oxidation |
| CN103340426B (en) * | 2013-05-31 | 2014-12-10 | 句容市天贵农副产品有限公司 | Old goose pickled production method for inhibiting lipid oxidation |
| CN103445206A (en) * | 2013-07-30 | 2013-12-18 | 马鞍山雨润百瑞食品有限公司 | Healthcare sausage and preparation method thereof |
| CN103445204A (en) * | 2013-07-30 | 2013-12-18 | 马鞍山雨润百瑞食品有限公司 | Stomach-invigorating sausage and preparation method thereof |
| CN103445205A (en) * | 2013-07-30 | 2013-12-18 | 马鞍山雨润百瑞食品有限公司 | Blood circulation-activating sausage and preparation method thereof |
| CN103535767A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Numb-taste sausage and preparation method thereof |
| CN103704729A (en) * | 2013-11-22 | 2014-04-09 | 张立杰 | Black sausage and preparation method thereof |
| RU2601571C1 (en) * | 2015-08-04 | 2016-11-10 | Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) | Sausages |
| CN105077349A (en) * | 2015-10-08 | 2015-11-25 | 江南大学 | Vegetable protein sausage and production process |
| CN105661268A (en) * | 2016-01-15 | 2016-06-15 | 安徽农业大学 | Sausage anti-oxidation color-protection slow-release agent and preparation method thereof |
| CN105661268B (en) * | 2016-01-15 | 2018-05-18 | 安徽农业大学 | A kind of sausage antioxidation and color-protecting sustained release agent and preparation method |
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Application publication date: 20130130 |