CN103230038B - Hawthorn leaf sausage and preparation method thereof - Google Patents
Hawthorn leaf sausage and preparation method thereof Download PDFInfo
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- CN103230038B CN103230038B CN201310105156.1A CN201310105156A CN103230038B CN 103230038 B CN103230038 B CN 103230038B CN 201310105156 A CN201310105156 A CN 201310105156A CN 103230038 B CN103230038 B CN 103230038B
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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
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 Techniques of preserving, finger rubs into mud shape by the meat of animal, pour into again the elongated cylinder tubular-shaped food that casing is made, at present in the making of sausage, just only take pork as major ingredient, kind and taste are single, and nutritional labeling is not enough, has been not suitable with the requirement that modern pursues multiple tastes.
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:
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 3.0-4.5, ginseng 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 appropriate.
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 3.8, ginseng 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 appropriate.
The preparation method of leaves of Hawthorn sausage, comprises the following steps:
(1) by the weight portion of constitutive material, take pork, after rubbing, add coarse rice powder and mung bean flour, mix and obtain compound, stand-by;
(2) by the weight portion of constitutive material, take other raw materials, mix, then add the heavy sucrose of 5.5-7.5% of slurry and the pure water of 8.5-9.5%, and inoculate the active dry yeast bacterium of 0.3-0.4%, at temperature 15-18 ℃ of fermentation 6-8 days, then juice is got in press filtration, through high pressure homogenizer, carries out homogeneous, after homogeneous, spray again dry, obtain powder;
(3) powder of the compound of step (1) and step (2) is mixed, and add a small amount of pure water, control water content 10-12%, be then placed in bottle placer quantitative filling, then send into sterilization 15-20min in automatic sterilizing pot, control temperature 115-125 ℃.
Beneficial effect of the present invention:
The present invention be take pork, coarse rice powder and mung bean flour as primary raw material, nutritious, special taste, instant and be easy to store, the 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 has hypotensive activity, ginseng, gynostemma pentaphylla, pseudo-ginseng, barrenwort can improve the health, adopt fermentation process simultaneously, both retained the nutritional labeling of Chinese herbal medicine, there is again the local flavor of another kind of fermentation.
The specific embodiment
Embodiment 1: 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 3.8, ginseng 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 appropriate.
The preparation method of leaves of Hawthorn sausage, comprises the following steps:
(1) by the weight portion of constitutive material, take pork, after rubbing, add coarse rice powder and mung bean flour, mix and obtain compound, stand-by;
(2) by the weight portion of constitutive material, take other raw materials, mix, then add slurry to weigh 6.5% sucrose and 9.0% pure water, and inoculate 0.35% active dry yeast bacterium, temperature 15-18 ℃ of fermentation 7 days, then juice was got in press filtration, through high pressure homogenizer, carries out homogeneous, after homogeneous, spray again dry, obtain powder;
(3) powder of the compound of step (1) and step (2) is mixed, and add a small amount of pure water, control water content 11%, be then placed in bottle placer quantitative filling, then send into sterilization 18min in automatic sterilizing pot, control 120 ℃ of temperature.
Claims (2)
1. a 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 3.0-4.5, ginseng 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, and pure water, sucrose are appropriate;
The preparation method of described leaves of Hawthorn sausage comprises the following steps:
(1) by the weight portion of constitutive material, take pork, after rubbing, add coarse rice powder and mung bean flour, mix and obtain compound, stand-by;
(2) by the weight portion of constitutive material, take other raw materials, mix, then add the heavy sucrose of 5.5-7.5% of slurry and the pure water of 8.5-9.5%, and inoculate the active dry yeast bacterium of 0.3-0.4%, at temperature 15-18 ℃ of fermentation 6-8 days, then juice is got in press filtration, through high pressure homogenizer, carries out homogeneous, after homogeneous, spray again dry, obtain powder;
(3) powder of the compound of step (1) and step (2) is mixed, and add a small amount of pure water, control water content 10-12%, be then placed in bottle placer quantitative filling, then send into sterilization 15-20min in automatic sterilizing pot, control temperature 115-125 ℃.
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 3.8, ginseng 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, sucrose are appropriate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310105156.1A CN103230038B (en) | 2013-03-29 | 2013-03-29 | Hawthorn leaf sausage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310105156.1A CN103230038B (en) | 2013-03-29 | 2013-03-29 | Hawthorn leaf sausage and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103230038A CN103230038A (en) | 2013-08-07 |
| CN103230038B true CN103230038B (en) | 2014-04-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310105156.1A Expired - Fee Related CN103230038B (en) | 2013-03-29 | 2013-03-29 | Hawthorn leaf sausage and preparation method thereof |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535765A (en) * | 2013-09-13 | 2014-01-29 | 郭静静 | Method for preparing sausage capable of decreasing internal heat |
| CN103519223A (en) * | 2013-09-13 | 2014-01-22 | 郭静静 | Method for making vegetable sausage |
| CN103653026A (en) * | 2013-09-28 | 2014-03-26 | 安徽省怀远县鑫泰粮油有限公司 | Anthocyanin sausage and preparation method thereof |
| CN103750352A (en) * | 2013-11-20 | 2014-04-30 | 怀远县大禹食品科技发展有限公司 | Healthful mutton shashlik with rice fragrance and preparation method thereof |
| CN103652990A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Coarse cereal shish kebab and preparation method thereof |
| CN103719909A (en) * | 2013-12-16 | 2014-04-16 | 马鞍山市安康菌业有限公司 | Black fungus walnut ham |
| CN103766951A (en) * | 2014-01-14 | 2014-05-07 | 陆开云 | Peanut sausage and processing method thereof |
| CN106262074A (en) * | 2016-08-13 | 2017-01-04 | 潘桂枝 | A kind of egg yolk fruitcake and processing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183926A (en) * | 1996-11-28 | 1998-06-10 | 春都集团股份有限公司 | Sausage containing vegetable and its production process |
| CN1416717A (en) * | 2002-11-24 | 2003-05-14 | 沈根林 | Candied fruit sausage and medicated candied fruit sausage with fruit, vegetable and side crops |
| CN102048136A (en) * | 2009-11-05 | 2011-05-11 | 樊宪涛 | Health-care sausage capable of expelling toxin and moisturizing skin |
-
2013
- 2013-03-29 CN CN201310105156.1A patent/CN103230038B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183926A (en) * | 1996-11-28 | 1998-06-10 | 春都集团股份有限公司 | Sausage containing vegetable and its production process |
| CN1416717A (en) * | 2002-11-24 | 2003-05-14 | 沈根林 | Candied fruit sausage and medicated candied fruit sausage with fruit, vegetable and side crops |
| CN102048136A (en) * | 2009-11-05 | 2011-05-11 | 樊宪涛 | Health-care sausage capable of expelling toxin and moisturizing skin |
Non-Patent Citations (3)
| Title |
|---|
| 山楂猪肉腊肠的研制;高倩倩;《肉类工业》;20121025;第9-12页 * |
| 李良明.香肠加工的辅料选择.《香肠的加工》.四川出版集团天地出版社,2006,第30-45页. * |
| 高倩倩.山楂猪肉腊肠的研制.《肉类工业》.2012,第9-12页. |
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| CN103230038A (en) | 2013-08-07 |
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