CN103222647A - Big pork sausage with sweet potato fragrance - Google Patents
Big pork sausage with sweet potato fragrance Download PDFInfo
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- CN103222647A CN103222647A CN2013101766259A CN201310176625A CN103222647A CN 103222647 A CN103222647 A CN 103222647A CN 2013101766259 A CN2013101766259 A CN 2013101766259A CN 201310176625 A CN201310176625 A CN 201310176625A CN 103222647 A CN103222647 A CN 103222647A
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- pork
- sausage
- big
- sweet potato
- fragrance
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention discloses a big pork sausage with sweet potato fragrance. The big pork sausage comprises the following components: 40-45kg of sweet potatoes, 15-16kg of streaky pork, 1.5-1.6kg of salt, 450-460g of monosodium glutamate and a plurality of casings. According to the big pork sausage, the sweet potatoes and the streaky pork are matched to prepare dry sausages, the pork fragrance and the sweet potato fragrance are combined together, the more the sausage is, the more the sausage is chewed, and thus the big pork sausage is a cate with a unique flavor.
Description
Technical field the present invention relates to the fragrant pork intestines of a potato seed.
Multiple sausage is arranged on the background technology market, but do not seen the fragrant pork intestines of potato as yet.
Summary of the invention the purpose of this invention is to provide the fragrant pork intestines of a potato seed.
Scheme is: Ipomoea batatas 40-45kg, streaky pork 15-16kg, salt 1.5-1.6kg, monosodium glutamate 450-460g, casing several.
The preparation method: Ipomoea batatas peeling cooked smash into mud, streaky pork is cut into little, adds salt, monosodium glutamate, and mixing, the casing of packing into, dry sausage gets final product.
The specific embodiment
Embodiment 1:
Ipomoea batatas 40-45kg, streaky pork 15-16kg, salt 1.5-1.6kg, monosodium glutamate 450-460g, casing several.
Preparation method: together above
Embodiment 2:
Ipomoea batatas 40kg, streaky pork 15kg, salt 1.5kg, monosodium glutamate 450g, casing several.
Preparation method: together above.
Claims (2)
1. fragrant pork intestines of a potato seed is characterized in that comprising following component:
Ipomoea batatas 40-45kg, streaky pork 15-16kg, salt 1.5-1.6kg, monosodium glutamate 450-460g, casing several.
2. the fragrant pork intestines of above-mentioned potato according to claim 1 is characterized in that comprising following component:
Ipomoea batatas 40kg, streaky pork 15kg, salt 1.5kg, monosodium glutamate 450g, casing several.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101766259A CN103222647A (en) | 2013-04-25 | 2013-04-25 | Big pork sausage with sweet potato fragrance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101766259A CN103222647A (en) | 2013-04-25 | 2013-04-25 | Big pork sausage with sweet potato fragrance |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103222647A true CN103222647A (en) | 2013-07-31 |
Family
ID=48833480
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101766259A Pending CN103222647A (en) | 2013-04-25 | 2013-04-25 | Big pork sausage with sweet potato fragrance |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103222647A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519229A (en) * | 2013-09-13 | 2014-01-22 | 陈云涛 | Processing method for pulp sausages |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1161169A (en) * | 1996-04-02 | 1997-10-08 | 史耀华 | Nutritive ham sausage, and process for producing same |
| CN101147609A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Vegetable sausage and its preparing process |
| CN102742868A (en) * | 2011-04-18 | 2012-10-24 | 天津市海发珍品实业发展有限公司 | Preparation method of vegetable diet fish sausage |
-
2013
- 2013-04-25 CN CN2013101766259A patent/CN103222647A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1161169A (en) * | 1996-04-02 | 1997-10-08 | 史耀华 | Nutritive ham sausage, and process for producing same |
| CN101147609A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Vegetable sausage and its preparing process |
| CN102742868A (en) * | 2011-04-18 | 2012-10-24 | 天津市海发珍品实业发展有限公司 | Preparation method of vegetable diet fish sausage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519229A (en) * | 2013-09-13 | 2014-01-22 | 陈云涛 | Processing method for pulp sausages |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130731 |