CN102894392A - Celery-wine agaric sausage capable of tranquilizing mind and aiding digestion - Google Patents
Celery-wine agaric sausage capable of tranquilizing mind and aiding digestion Download PDFInfo
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- CN102894392A CN102894392A CN2012103406253A CN201210340625A CN102894392A CN 102894392 A CN102894392 A CN 102894392A CN 2012103406253 A CN2012103406253 A CN 2012103406253A CN 201210340625 A CN201210340625 A CN 201210340625A CN 102894392 A CN102894392 A CN 102894392A
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Abstract
The invention discloses a celery-wine agaric sausage capable of tranquilizing mind and aiding digestion. The weight ratio of the raw materials of the sausage is that every 1000 grams of pork is added with 20 to 30 grams of black fungus, 55 to 65 grams of sugar, 25 to 35 grams of salt, 0.5 to 1.5 grams of monosodium glutamate, 0.2 to 0.5 grams of sauted inner membrane of chicken gizzard powder, 0.5 to 1.5 grams of five spices powder, 0.4 to 0.6 grams of paprika, 25 to 35 ml of celery wine, 8 to 10 ml of dark soy sauce, 10 to 20 grams of haw powder and 10 to 20 grams of red bean powder. The components of the sausage are reasonable in proportion, so that the sausage has mellow taste and tender meat, and is fragrant.
Description
Technical field
The present invention relates to the sausage field, exactly is a kind of tranquilizing the mind and aiding digestion celery wine auricularia auriculajudae 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.
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 tranquilizing the mind and aiding digestion celery wine auricularia auriculajudae sausage of food therapy health effect.
Above-mentioned purpose realizes by following scheme:
A kind of tranquilizing the mind and aiding digestion celery wine auricularia auriculajudae sausage, it is characterized in that: the weight proportion of its raw material is: every 1000g pork need to be allocated black fungus 20-30g into, sugared 55-65g, salt 25-35g, monosodium glutamate 0.5-1.5g, Endothelium Corneum Gigeriae Galli (parched) powder 0.2-0.5g, five-spice powder 0.5-1.5g, chilli powder 0.4-0.6g, celery wine 25-35ml, dark soy sauce 8-10ml, hawthorn powder 10-20g, red bean powder 10-20g; Described celery wine is made by the raw material of following weight proportioning: celery 180-210g, ginger 20-30g, dried orange peel 20-30g, matrimony vine 20-30g, distiller's yeast 30 grams, white sugar 30-40 gram, liquor 1200-1500g.
Described a kind of tranquilizing the mind and aiding digestion celery wine auricularia auriculajudae sausage is characterized in that: include 750-850g lean meat and 150-250g show condition among the every 1000g of described pork.
Described a kind of tranquilizing the mind and aiding digestion celery wine auricularia auriculajudae sausage, it is characterized in that: the preparation method of described celery wine is: fresh celery, ginger are cleaned, dry surface moisture, be cut into the rectangular of 2-3cm, add by weight ratio again dried orange peel, matrimony vine, liquor, distiller's yeast, white sugar, sealing and fermenting was soaked 4 months, filter and remove residue.
Described a kind of tranquilizing the mind and aiding digestion celery wine auricularia auriculajudae sausage, it is characterized in that: its preparation technology may further comprise the steps:
(1) pork adds by weight ratio sugar, salt, monosodium glutamate, Endothelium Corneum Gigeriae Galli (parched) powder, five-spice powder, chilli powder, dark soy sauce, celery wine and pickles after stripping and slicing, pickles pork to be rubbed after finishing;
(2) black fungus is rubbed, mix it thoroughly must mix thoroughly sausage fillings with the pork, hawthorn powder, the red bean powder that rub by weight ratio again;
(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:
The chemical composition that 1, the generation that can suppress nitrite is arranged in hawthorn, the red bean also can give sausage hyperchromic, so that the nutrition of sausage is more comprehensive simultaneously; The rational celery wine stomach invigorating of filling a prescription, step-down, reducing blood lipid, calm the nerves, can eliminate fatigue, tranquilizing and allaying excitement, improve a poor appetite, celery wine prescription is reasonable, can be so that the taste of sausage be more mellow, and black fungus belongs to the colloid mushroom, the colloid that wherein is rich in can be so that the more delicate high resilience of sausage meat matter, more can be so that the sausage more delicious taste;
2, 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 tranquilizing the mind and aiding digestion celery wine auricularia auriculajudae sausage, the weight proportion of its raw material is: every 1000g pork need to be allocated black fungus 25g into, sugared 60g, salt 30g, monosodium glutamate 1g, Endothelium Corneum Gigeriae Galli (parched) powder 0.4g, five-spice powder 1g, chilli powder 0.5g, celery wine 30ml, dark soy sauce 10ml, hawthorn powder 15g, red bean powder 15g; Described celery wine is made by the raw material of following weight proportioning: celery 200g, ginger 25g, dried orange peel 25g, matrimony vine 25g, distiller's yeast 30 grams, white sugar 30-40 gram, 30 degree liquor 1500g.
Include 750g lean meat and 250g show condition among the every 1000g of described pork.
The preparation method of described celery wine is: fresh celery, ginger are cleaned, dried surface moisture, be cut into the rectangular of 2-3cm, add by weight ratio dried orange peel, matrimony vine, liquor, distiller's yeast, white sugar again, sealing and fermenting was soaked 2 months, filter and remove residue.
Described a kind of tranquilizing the mind and aiding digestion celery wine auricularia auriculajudae sausage preparation technology may further comprise the steps:
(1) pork adds by weight ratio sugar, salt, monosodium glutamate, Endothelium Corneum Gigeriae Galli (parched) powder, five-spice powder, chilli powder, dark soy sauce, celery wine and pickles after stripping and slicing, pickles pork to be rubbed after finishing;
(2) black fungus is rubbed, mix it thoroughly must mix thoroughly sausage fillings with the pork, hawthorn powder, the red bean powder that rub by weight ratio again;
(3) the sausage fillings of mixing thoroughly being made sausage through conventional sausage maker skill gets final product.
Effective evaluation:
1, 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, its content of nitrite all meets national standard;
2, 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 hawthorn powder, red bean powder, black fungus and celery wine compares, the sausage A fine and tender taste of present embodiment preparation, the mellow uniqueness of taste, through 30 people's sensory evaluations, there are 23 people to represent to compare the taste that prefers sausage A with sausage B, there are 4 people to represent to compare the taste that prefers sausage B with sausage A, the taste that all the other 3 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.
3, the sausage C identical with all the other raw materials that do not add hawthorn powder, red bean powder contrast, the color of sausage A is more bright-coloured, and visible hawthorn powder, red bean powder can be as the sausage toner.
Claims (4)
1. tranquilizing the mind and aiding digestion celery wine auricularia auriculajudae sausage, it is characterized in that: the weight proportion of its raw material is: every 1000g pork need to be allocated black fungus 20-30g into, sugared 55-65g, salt 25-35g, monosodium glutamate 0.5-1.5g, Endothelium Corneum Gigeriae Galli (parched) powder 0.2-0.5g, five-spice powder 0.5-1.5g, chilli powder 0.4-0.6g, celery wine 25-35ml, dark soy sauce 8-10ml, hawthorn powder 10-20g, red bean powder 10-20g; Described celery wine is made by the raw material of following weight proportioning: celery 180-210g, ginger 20-30g, dried orange peel 20-30g, matrimony vine 20-30g, distiller's yeast 30 grams, white sugar 30-40 gram, liquor 1200-1500g.
2. a kind of tranquilizing the mind and aiding digestion celery wine auricularia auriculajudae sausage 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. a kind of tranquilizing the mind and aiding digestion celery wine auricularia auriculajudae sausage according to claim 1, it is characterized in that: the preparation method of described celery wine is: fresh celery, ginger are cleaned, dry surface moisture, be cut into the rectangular of 2-3cm, add by weight ratio again dried orange peel, matrimony vine, liquor, distiller's yeast, white sugar, sealing and fermenting was soaked 4 months, filter and remove residue.
4. a kind of tranquilizing the mind and aiding digestion celery wine auricularia auriculajudae sausage 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, Endothelium Corneum Gigeriae Galli (parched) powder, five-spice powder, chilli powder, dark soy sauce, celery wine and pickles after stripping and slicing, pickles pork to be rubbed after finishing;
(2) black fungus is rubbed, mix it thoroughly must mix thoroughly sausage fillings with the pork, hawthorn powder, the red bean powder that rub by weight ratio again;
(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 |
|---|---|---|---|
| CN2012103406253A CN102894392A (en) | 2012-09-15 | 2012-09-15 | Celery-wine agaric sausage capable of tranquilizing mind and aiding digestion |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012103406253A CN102894392A (en) | 2012-09-15 | 2012-09-15 | Celery-wine agaric sausage capable of tranquilizing mind and aiding digestion |
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| CN102894392A true CN102894392A (en) | 2013-01-30 |
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| CN2012103406253A Pending CN102894392A (en) | 2012-09-15 | 2012-09-15 | Celery-wine agaric sausage capable of tranquilizing mind and aiding digestion |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284196A (en) * | 2013-04-23 | 2013-09-11 | 安徽省石台县七井山食品有限公司 | Ham containing motherwort and preparation method thereof |
| CN103284195A (en) * | 2013-03-29 | 2013-09-11 | 吴龑 | A roe and red bean sausage and a preparation method therefor |
| 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 |
| CN103462068A (en) * | 2013-08-13 | 2013-12-25 | 马雨婷 | Hangover alleviating radix puerariae flavor sausage and its making method |
| CN105661356A (en) * | 2016-03-01 | 2016-06-15 | 华宁县黄师傅食品有限责任公司 | Novel sausages and production method thereof |
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| CN1216690A (en) * | 1998-11-06 | 1999-05-19 | 李富友 | Sausage made of offal |
| CN101116514A (en) * | 2007-06-21 | 2008-02-06 | 王雪鸿 | Sausage with mixed material |
| 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 |
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2012
- 2012-09-15 CN CN2012103406253A patent/CN102894392A/en active Pending
Patent Citations (3)
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| CN1216690A (en) * | 1998-11-06 | 1999-05-19 | 李富友 | Sausage made of offal |
| CN101116514A (en) * | 2007-06-21 | 2008-02-06 | 王雪鸿 | Sausage with mixed material |
| 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 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284195A (en) * | 2013-03-29 | 2013-09-11 | 吴龑 | A roe and red bean sausage and a preparation method therefor |
| CN103284196A (en) * | 2013-04-23 | 2013-09-11 | 安徽省石台县七井山食品有限公司 | Ham containing motherwort and preparation method thereof |
| 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 |
| CN103462068A (en) * | 2013-08-13 | 2013-12-25 | 马雨婷 | Hangover alleviating radix puerariae flavor sausage and its making method |
| CN103462068B (en) * | 2013-08-13 | 2015-06-24 | 马雨婷 | Hangover alleviating radix puerariae flavor sausage and its making method |
| CN105661356A (en) * | 2016-03-01 | 2016-06-15 | 华宁县黄师傅食品有限责任公司 | Novel sausages and production method thereof |
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Application publication date: 20130130 |