CN102919881A - Preparation method for nutrition sausage - Google Patents
Preparation method for nutrition sausage Download PDFInfo
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- CN102919881A CN102919881A CN2012104506155A CN201210450615A CN102919881A CN 102919881 A CN102919881 A CN 102919881A CN 2012104506155 A CN2012104506155 A CN 2012104506155A CN 201210450615 A CN201210450615 A CN 201210450615A CN 102919881 A CN102919881 A CN 102919881A
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- sausage
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- meat
- maltodextrin
- glucose
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Abstract
The invention provides a preparation method for nutrition sausage and belongs to the food field. The preparation method comprises the specific steps: (1) mincing lean meat and fat meat, adding starch and stirring evenly, (2) adding salt, glucose, boxthorn fruit particles, edible alcohol, emulsification, gelatin powder, anise and maltodextrin and tumbling in a vacuum mode, (3) filling into sausage, (4) baking on a shelf, (5) cooling, (6) sterilizing and packaging. The preparation method has the advantages that the sausage does not contain addition agents, original taste of meat is kept, and the sausage is delicious, tasty, nutritious and healthy. Moreover, the sausage has effects of capillary expansion, blood volume expansion, blood sugar control and cardiovascular disease prevention.
Description
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Technical fieldThe present invention relates to the making food technology field, refer to concretely a kind of preparation method of nutrient sausage.
Background technologySausage 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.The sausage of China has long history, and the type of sausage also has a lot, mainly is divided into river taste sausage and Guangdong flavor sausage.Main not existing together just is that Guangdong flavor is sweet, and the river taste is peppery; Along with improving constantly of people's living standard, people also improve constantly dietetic requirement, and everybody has not only rested on this aspect of having enough, and more pay attention to nutrition and the collocation of diet, and therefore, the nutrition that increases sausage is necessary.
Summary of the inventionIn view of the defective that prior art exists, the purpose of this invention is to provide that a kind of mouthfeel is good, the preparation method of the nutrient sausage of nutrient health.
For achieving the above object, the technology used in the present invention solution is: a kind of preparation method of nutrient sausage, and raw material comprises: lean meat 43.7-53.6%, fat meat 25.6-30.1%, salt 3.9-4.9%, matrimony vine grain 2.5-3.5%, glucose 4-6%, edible alcohol 0.1-1%, calcium lactate 1.3-1.6%, donkey-hide gelatin powder 2.5-3.5%, anistree 0.05-0.09%, maltodextrin 3.5-5%, starch 1-10%.
A kind of preparation method of nutrient sausage, its concrete making step is: 1, lean meat and fat meat are rubbed, add starch and stir; 2, add salt, glucose, matrimony vine grain, edible alcohol, emulsification calcium, donkey-hide gelatin powder, anise, maltodextrin, vacuum tumbling; 3, record into intestines; 4, added baking; 5, cooling; 6, sterilization packaging.
A kind of preparation method of nutrient sausage, its beneficial effect is: this sausage does not contain additive, keeps the original flavor of meat, and is tasty, nutrient health; This sausage also has the expansion capilary, expanding blood volume, the effect of control blood sugar and angiocardiopathy preventing.
The specific embodiment
A kind of preparation method of nutrient sausage, raw material comprises: lean meat 43.7-53.6%, fat meat 25.6-30.1%, salt 3.9-4.9%, matrimony vine grain 2.5-3.5%, glucose 4-6%, edible alcohol 0.1-1%, calcium lactate 1.3-1.6%, donkey-hide gelatin powder 2.5-3.5%, anistree 0.05-0.09%, maltodextrin 3.5-5%, starch 1-10%.
A kind of preparation method of nutrient sausage, its concrete making step is: 1, lean meat and fat meat are rubbed, add starch and stir; 2, add salt, glucose, matrimony vine grain, edible alcohol, emulsification calcium, donkey-hide gelatin powder, anise, maltodextrin, vacuum tumbling; 3, record into intestines; 4, added baking; 5, cooling; 6, sterilization packaging.
Claims (2)
1. the preparation method of a nutrient sausage is characterized in that concrete making step is: 1), lean meat and fat meat are rubbed, add starch and stir; 2), add salt, glucose, matrimony vine grain, edible alcohol, emulsification calcium, donkey-hide gelatin powder, anise, maltodextrin, vacuum tumbling; 3), record into intestines; 4), added baking; 5), cooling; 6), sterilization packaging.
2. a kind of nutrient sausage according to claim 1, it is characterized in that raw material comprises: raw material comprises: lean meat 43.7-53.6%, fat meat 25.6-30.1%, salt 3.9-4.9%, matrimony vine grain 2.5-3.5%, glucose 4-6%, edible alcohol 0.1-1%, calcium lactate 1.3-1.6%, donkey-hide gelatin powder 2.5-3.5%, anistree 0.05-0.09%, maltodextrin 3.5-5%, starch 1-10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104506155A CN102919881A (en) | 2012-11-13 | 2012-11-13 | Preparation method for nutrition sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104506155A CN102919881A (en) | 2012-11-13 | 2012-11-13 | Preparation method for nutrition sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102919881A true CN102919881A (en) | 2013-02-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104506155A Pending CN102919881A (en) | 2012-11-13 | 2012-11-13 | Preparation method for nutrition sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102919881A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519220A (en) * | 2013-09-13 | 2014-01-22 | 陈云涛 | Manufacturing method for medlar sausages |
| CN103519221A (en) * | 2013-09-13 | 2014-01-22 | 郭静静 | Processing method for high-calcium sausages |
| CN104473222A (en) * | 2015-01-05 | 2015-04-01 | 陈荣 | Nutritional sausage making method |
-
2012
- 2012-11-13 CN CN2012104506155A patent/CN102919881A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519220A (en) * | 2013-09-13 | 2014-01-22 | 陈云涛 | Manufacturing method for medlar sausages |
| CN103519221A (en) * | 2013-09-13 | 2014-01-22 | 郭静静 | Processing method for high-calcium sausages |
| CN104473222A (en) * | 2015-01-05 | 2015-04-01 | 陈荣 | Nutritional sausage making method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130213 |