CN102894393A - Blood-enriching rose beef sausage - Google Patents
Blood-enriching rose beef sausage Download PDFInfo
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- CN102894393A CN102894393A CN2012103406268A CN201210340626A CN102894393A CN 102894393 A CN102894393 A CN 102894393A CN 2012103406268 A CN2012103406268 A CN 2012103406268A CN 201210340626 A CN201210340626 A CN 201210340626A CN 102894393 A CN102894393 A CN 102894393A
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Abstract
The invention discloses a blood-enriching rose beef sausage. The weight ratio of the raw materials of the sausage is that every 1000 grams of beef is added with 20 to 30 grams of dried mushroom, 25 to 35 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 pricklyash peel, 2 to 4 grams of ficin, 0.5 to 1.5 grams of five spices powder, 25 to 35 ml of blood-enriching wine, 8 to 10 ml of dark soy sauce, 10 to 20 grams of rose powder and 10 to 20 grams of black tea 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 rose beef sausage of enriching blood.
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 rose beef sausage of enriching blood of food therapy health effect.
Above-mentioned purpose realizes by following scheme:
A kind of rose beef sausage of enriching blood, it is characterized in that: the weight proportion of its raw material is: every 1000g beef need to be allocated mushroom 20-30g into, sugared 25-35g, salt 25-35g, monosodium glutamate 0.5-1.5g, zanthoxylum powder 0.2-0.5g, ficin 2-4g, five-spice powder 0.5-1.5g, wine for nourishing blood 25-35ml, dark soy sauce 8-10ml, Flos Rosae Rugosas pollen 10-20g, black tea powder 10-20g; Described wine for nourishing blood is made by the raw material of following weight proportioning: every 3000-4000g liquor need to be allocated RHIIZOMA DIOSCOREAE from Henan of China 100-120g into, Radix Angelicae Sinensis 50-60g, red bean 30-40, red date 80-90g, ripe tuber of multiflower knotweed 450-500g, Semen Juglandis 90-100g, fruit of Chinese wolfberry 50-60g, tuber of dwarf lilyturf 20-30g, Semen Nelumbinis 80-90g, ginger 100-120g.
Described a kind of rose beef sausage of enriching blood, it is characterized in that: the preparation method of described wine for nourishing blood is: with each raw material blending, sealing was soaked 5-6 month, and filter and remove residue is got liquid, and get final product.
Described a kind of rose beef sausage of enriching blood, it is characterized in that: its preparation technology may further comprise the steps:
(1) beef adds by weight ratio sugar, salt, monosodium glutamate, zanthoxylum powder, five-spice powder, dark soy sauce, wine for nourishing blood, ficin and pickles after stripping and slicing, pickles beef to be rubbed after finishing;
(2) mushroom is rubbed, mix it thoroughly must mix thoroughly sausage fillings with the beef, Flos Rosae Rugosas pollen, the black tea powder that rub by weight ratio again;
(3) with the sausage fillings of mixing thoroughly through can, smoke, the air-dry 10-15 of hanging days final vacuum packing, namely get product.
Beneficial effect of the present invention is:
1, Flos Rosae Rugosas pollen, black tea powder have anti-oxidant, bactericidal action simultaneously so that the nutrition of sausage is more comprehensive, can be used as simultaneously the toner of sausage; The wine for nourishing blood compatibility is reasonable, has the effect of filling liver kidney, benefiting essence-blood, and can be so that the taste of sausage is more mellow, and the adding of mushroom 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 rose beef sausage of enriching blood, the weight proportion of its raw material is: every 1000g beef need to be allocated mushroom 25g into, sugared 30g, salt 30g, monosodium glutamate 1g, zanthoxylum powder 0.3g, ficin 3g, five-spice powder 1g, wine for nourishing blood 30ml, dark soy sauce 9ml, Flos Rosae Rugosas pollen 16g, black tea powder 15g; Described wine for nourishing blood is made by the raw material of following weight proportioning: every 3000g liquor need to be allocated RHIIZOMA DIOSCOREAE from Henan of China 120g into, Radix Angelicae Sinensis 50g, red bean 30, red date 80g, ripe tuber of multiflower knotweed 500g, Semen Juglandis 100g, fruit of Chinese wolfberry 50g, tuber of dwarf lilyturf 20g, Semen Nelumbinis 90g, ginger 100g.
The preparation method of described wine for nourishing blood is: with each raw material blending, sealing was soaked 5-6 month, and filter and remove residue is got liquid, and get final product.
Described a kind of rose beef sausage of enriching blood, its preparation technology may further comprise the steps:
(1) beef adds by weight ratio sugar, salt, monosodium glutamate, zanthoxylum powder, five-spice powder, dark soy sauce, wine for nourishing blood, ficin and pickles after stripping and slicing, pickles beef to be rubbed after finishing;
(2) mushroom is rubbed, mix it thoroughly must mix thoroughly sausage fillings with the beef, Flos Rosae Rugosas pollen, the black tea powder that rub by weight ratio again;
(3) with the sausage fillings of mixing thoroughly through can, smoke, air-dry 15 days final vacuum packings of hanging, namely get product.
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 taste scoring experiment, with do not add ficin, Flos Rosae Rugosas pollen, the sausage B that all the other raw materials of black tea powder and wine for nourishing blood are identical compares, the sausage A fine and tender taste of the present embodiment preparation, the mellow uniqueness of taste, fragrance with rose, through 35 people's sensory evaluations, there are 25 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 6 people estimate sausage A is general, as seen, sausage A is because having unique local flavor, and is popular good to its mouthfeel acceptance level.
3, the sausage C contrast identical with all the other raw materials that do not add Flos Rosae Rugosas pollen, black tea powder, the color of sausage A is more bright-coloured, and visible Flos Rosae Rugosas pollen and black tea powder can be as the sausage toners, and the shelf-life of sausage A obviously is longer than sausage C simultaneously.
Claims (3)
1. rose beef sausage of enriching blood, it is characterized in that: the weight proportion of its raw material is: every 1000g beef need to be allocated mushroom 20-30g into, sugared 25-35g, salt 25-35g, monosodium glutamate 0.5-1.5g, zanthoxylum powder 0.2-0.5g, ficin 2-4g, five-spice powder 0.5-1.5g, wine for nourishing blood 25-35ml, dark soy sauce 8-10ml, Flos Rosae Rugosas pollen 10-20g, black tea powder 10-20g; Described wine for nourishing blood is made by the raw material of following weight proportioning: every 3000-4000g liquor need to be allocated RHIIZOMA DIOSCOREAE from Henan of China 100-120g into, Radix Angelicae Sinensis 50-60g, red bean 30-40, red date 80-90g, ripe tuber of multiflower knotweed 450-500g, Semen Juglandis 90-100g, fruit of Chinese wolfberry 50-60g, tuber of dwarf lilyturf 20-30g, Semen Nelumbinis 80-90g, ginger 100-120g.
2. a kind of rose beef sausage of enriching blood according to claim 1, it is characterized in that: the preparation method of described wine for nourishing blood is: with each raw material blending, sealing was soaked 5-6 month, and filter and remove residue is got liquid, and get final product.
3. a kind of rose beef sausage of enriching blood according to claim 1, it is characterized in that: its preparation technology may further comprise the steps:
(1) beef adds by weight ratio sugar, salt, monosodium glutamate, zanthoxylum powder, five-spice powder, dark soy sauce, wine for nourishing blood, ficin and pickles after stripping and slicing, pickles beef to be rubbed after finishing;
(2) mushroom is rubbed, mix it thoroughly must mix thoroughly sausage fillings with the beef, Flos Rosae Rugosas pollen, the black tea powder that rub by weight ratio again;
(3) with the sausage fillings of mixing thoroughly through can, smoke, the air-dry 10-15 of hanging days final vacuum packing, namely get product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012103406268A CN102894393A (en) | 2012-09-15 | 2012-09-15 | Blood-enriching rose beef sausage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012103406268A CN102894393A (en) | 2012-09-15 | 2012-09-15 | Blood-enriching rose beef sausage |
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| CN102894393A true CN102894393A (en) | 2013-01-30 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300403A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Blood-replenishing red glutinous rice beef sausage and preparation method of blood-replenishing red glutinous rice beef sausage |
| CN103445207A (en) * | 2013-07-30 | 2013-12-18 | 马鞍山雨润百瑞食品有限公司 | Health-care liver-nourishing sausage 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 |
| CN103445209A (en) * | 2013-07-30 | 2013-12-18 | 马鞍山雨润百瑞食品有限公司 | Skin beautifying and tendering 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 |
| CN103445210A (en) * | 2013-07-30 | 2013-12-18 | 马鞍山雨润百瑞食品有限公司 | Eyesight-improving 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 |
| CN103976394A (en) * | 2014-05-20 | 2014-08-13 | 徐州华虹食品有限公司 | Process for making sausages |
| CN104207176A (en) * | 2014-07-04 | 2014-12-17 | 郭峰 | Blood nourishing red date sausage and making method thereof |
| CN104522717A (en) * | 2014-12-23 | 2015-04-22 | 蒋科富 | Beef sausage for preventing and treating tumor |
| CN105211914A (en) * | 2015-08-28 | 2016-01-06 | 定远县福润肉类加工有限公司 | A kind of donkey-hide gelatin is moisturized pork and to be mixed intestines and preparation method thereof |
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| CN1161806A (en) * | 1996-04-06 | 1997-10-15 | 史耀华 | Nutrious ham sausage and making technology thereof |
| CN101513261A (en) * | 2008-02-21 | 2009-08-26 | 宁小静 | Ham sausage or western pork ham and method for preparing same |
| CN101530194A (en) * | 2009-04-17 | 2009-09-16 | 河南科技学院 | Edible fungi ham sausage and preparation method thereof |
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2012
- 2012-09-15 CN CN2012103406268A patent/CN102894393A/en active Pending
Patent Citations (3)
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| CN1161806A (en) * | 1996-04-06 | 1997-10-15 | 史耀华 | Nutrious ham sausage and making technology thereof |
| CN101513261A (en) * | 2008-02-21 | 2009-08-26 | 宁小静 | Ham sausage or western pork ham and method for preparing same |
| CN101530194A (en) * | 2009-04-17 | 2009-09-16 | 河南科技学院 | Edible fungi ham sausage and preparation method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300403A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Blood-replenishing red glutinous rice beef sausage and preparation method of blood-replenishing red glutinous rice beef sausage |
| CN103445207A (en) * | 2013-07-30 | 2013-12-18 | 马鞍山雨润百瑞食品有限公司 | Health-care liver-nourishing sausage 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 |
| CN103445209A (en) * | 2013-07-30 | 2013-12-18 | 马鞍山雨润百瑞食品有限公司 | Skin beautifying and tendering 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 |
| CN103445210A (en) * | 2013-07-30 | 2013-12-18 | 马鞍山雨润百瑞食品有限公司 | Eyesight-improving 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 |
| CN103976394A (en) * | 2014-05-20 | 2014-08-13 | 徐州华虹食品有限公司 | Process for making sausages |
| CN104207176A (en) * | 2014-07-04 | 2014-12-17 | 郭峰 | Blood nourishing red date sausage and making method thereof |
| CN104522717A (en) * | 2014-12-23 | 2015-04-22 | 蒋科富 | Beef sausage for preventing and treating tumor |
| CN105211914A (en) * | 2015-08-28 | 2016-01-06 | 定远县福润肉类加工有限公司 | A kind of donkey-hide gelatin is moisturized pork and to be mixed intestines and preparation method thereof |
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Application publication date: 20130130 |