CN103230038A

CN103230038A - Hawthorn leaf sausage and preparation method thereof

Info

Publication number: CN103230038A
Application number: CN2013101051561A
Authority: CN
Inventors: 杨国辉
Original assignee: BENGBU FENGMU CATTLE AND SHEEP MEAT PRODUCT Co Ltd
Current assignee: BENGBU FENGMU CATTLE AND SHEEP MEAT PRODUCT Co Ltd
Priority date: 2013-03-29
Filing date: 2013-03-29
Publication date: 2013-08-07
Anticipated expiration: 2033-03-29
Also published as: CN103230038B

Abstract

The present invention discloses a hawthorn leaf sausage and a preparation method thereof. Raw materials of the hawthorn leaf sausage comprise: pork, brown rice powder, mung bean powder, hawthorn leaf, sunflower floral disc, ginseng, fiveleaf gynostemma herb, sanchi, epimedium, roughhaired holly root, mesona chinensis, bluecrown passionflower herb, apple, lucuma nervosa, borassus flabellifer, fragile blueberry fruit, and a proper amount of purified water. According to the present invention, the pork, the brown rice powder and the mung bean powder are adopted as main raw materials; characteristics of rich nutrition, unique taste, convenient taking, and easy storage are provided; the hawthorn leaf has good effects of blood circulation activating, blood stasis dissipating, appetite increase, digestion promoting, blood fat reduction and the like; the sunflower floral disc has an effect of blood pressure lowering; the ginseng, the fiveleaf gynostemma herb, the sanchi and the epimedium can provide effects of health enhancing and body building; and a fermentation method is adopted so as to remain nutrients of the Chinese herbals and provide a fermentation flavor.

Description

A kind of leaves of Hawthorn sausage and preparation method thereof

Technical field

The present invention relates to meat product processing technology field, be specifically related to a kind of leaves of Hawthorn sausage and preparation method thereof.

Background technology

Sausage is an ancient food production and carnivorous preservation technology, finger rubs into the mud shape with the meat of animal, pour into the elongated cylinder tubular-shaped food that casing is made again, at present in the making of sausage, just only be major ingredient with pork, kind and taste are single, the nutritional labeling deficiency, and the incompatibility modern pursues the requirement of multiple tastesization.

Summary of the invention

The object of the present invention is to provide a kind of leaves of Hawthorn sausage and preparation method thereof.

The present invention adopts following technical scheme:

The leaves of Hawthorn sausage, the weight portion of its constitutive material is: pork 28-32, coarse rice powder 13-15, mung bean flour 10-12, leaves of Hawthorn 3.0-4.5, floral disc of sunflower into 3.0-4.5, genseng 1.2-1.5, gynostemma pentaphylla 3.5-4.5, pseudo-ginseng 5.0-7.0, barrenwort 3.5-4.5, scaly holly root 1.0-2.0, celestial careless 1.5-2.5, passionflower 4.5-5.5, apple 5.0-6.0, chimera fruit 3.5-5.5, candied coconut 5.0-7.0 and fragile blueberry fruit 6.0-7.5, pure water is an amount of.

The leaves of Hawthorn sausage, the weight portion of its constitutive material is: pork 30, coarse rice powder 14, mung bean flour 11, leaves of Hawthorn 3.8, floral disc of sunflower into 3.8, genseng 1.4, gynostemma pentaphylla 4.0, pseudo-ginseng 6.0, barrenwort 4.0, scaly holly root 1.5, celestial grass 2.0, passionflower 5.0, apple 5.5, chimera fruit 4.5, candied coconut 6.0 and fragile blueberry fruit 6.8, pure water is an amount of.

The preparation method of leaves of Hawthorn sausage may further comprise the steps:

(1) weight portion by constitutive material takes by weighing pork, rubs the back and adds coarse rice powder and mung bean flour, mixes and obtains compound, and is stand-by;

(2) weight portion by constitutive material takes by weighing other raw materials, mix, add the sucrose of the heavy 5.5-7.5% of slurry and the pure water of 8.5-9.5% then, and the active dry yeast bacterium of inoculation 0.3-0.4%, temperature 15-18 ℃ of fermentation 6-8 days, juice was got in press filtration then, carries out homogeneous through high pressure homogenizer, carry out spray-drying behind the homogeneous again, get powder;

(3) powder with the compound of step (1) and step (2) is even, and adds a small amount of pure water, and control water content 10-12% places the bottle placer quantitative filling then, sends into sterilization 15-20min in the automatic sterilizing pot again, 115-125 ℃ of control temperature.

Beneficial effect of the present invention:

The present invention is primary raw material with pork, coarse rice powder and mung bean flour, nutritious, special taste, instant and be easy to store, multiple effects such as that leaves of Hawthorn has is promoting blood circulation and removing blood stasis, appetite-stimulating indigestion-relieving, reducing blood lipid, floral disc of sunflower into has hypotensive activity, genseng, gynostemma pentaphylla, pseudo-ginseng, barrenwort can improve the health, adopt fermentation process simultaneously, both kept the nutritional labeling of Chinese herbal medicine, had the local flavor of another kind fermentation again.

The specific embodiment

Embodiment 1: the leaves of Hawthorn sausage, the weight portion of its constitutive material (jin) is: pork 30, coarse rice powder 14, mung bean flour 11, leaves of Hawthorn 3.8, floral disc of sunflower into 3.8, genseng 1.4, gynostemma pentaphylla 4.0, pseudo-ginseng 6.0, barrenwort 4.0, scaly holly root 1.5, celestial grass 2.0, passionflower 5.0, apple 5.5, chimera fruit 4.5, candied coconut 6.0 and fragile blueberry fruit 6.8, pure water is an amount of.

(2) weight portion by constitutive material takes by weighing other raw materials, mix, add slurry then and weigh 6.5% sucrose and 9.0% pure water, and inoculate 0.35% active dry yeast bacterium, temperature 15-18 ℃ of fermentation 7 days, juice was got in press filtration then, carries out homogeneous through high pressure homogenizer, carry out spray-drying behind the homogeneous again, get powder;

(3) powder with the compound of step (1) and step (2) is even, and adds a small amount of pure water, and control water content 11% places the bottle placer quantitative filling then, sends into sterilization 18min in the automatic sterilizing pot again, 120 ℃ of control temperature.

Claims

1. leaves of Hawthorn sausage, the weight portion that it is characterized in that its constitutive material is: pork 28-32, coarse rice powder 13-15, mung bean flour 10-12, leaves of Hawthorn 3.0-4.5, floral disc of sunflower into 3.0-4.5, genseng 1.2-1.5, gynostemma pentaphylla 3.5-4.5, pseudo-ginseng 5.0-7.0, barrenwort 3.5-4.5, scaly holly root 1.0-2.0, celestial careless 1.5-2.5, passionflower 4.5-5.5, apple 5.0-6.0, chimera fruit 3.5-5.5, candied coconut 5.0-7.0 and fragile blueberry fruit 6.0-7.5, pure water is an amount of.

2. leaves of Hawthorn sausage according to claim 1, the weight portion that it is characterized in that its constitutive material is: pork 30, coarse rice powder 14, mung bean flour 11, leaves of Hawthorn 3.8, floral disc of sunflower into 3.8, genseng 1.4, gynostemma pentaphylla 4.0, pseudo-ginseng 6.0, barrenwort 4.0, scaly holly root 1.5, celestial grass 2.0, passionflower 5.0, apple 5.5, chimera fruit 4.5, candied coconut 6.0 and fragile blueberry fruit 6.8, pure water is an amount of.

3. the preparation method of a leaves of Hawthorn sausage as claimed in claim 1 is characterized in that may further comprise the steps: