CN103230041A - Fish roe and Radix Puerariae sausage and preparation method thereof - Google Patents
Fish roe and Radix Puerariae sausage and preparation method thereof Download PDFInfo
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- CN103230041A CN103230041A CN2013101070789A CN201310107078A CN103230041A CN 103230041 A CN103230041 A CN 103230041A CN 2013101070789 A CN2013101070789 A CN 2013101070789A CN 201310107078 A CN201310107078 A CN 201310107078A CN 103230041 A CN103230041 A CN 103230041A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
A fish roe and Radix Puerariae sausage is composed of the following raw materials, by weight, 98-102 parts of pork, 19-25 parts of fish roe, 11-15 parts of Radix Puerariae powder, 7-10 parts of an apple, 3-4 parts of Stachys sieboldii, 5-8 parts of Chinese yam, 1-2 parts of Loquat leaf, 2-4 parts of grapevine root, 1-3 parts of luffa stem, 2-4 parts of Ligustri Lucidi Fructus, 1-2 parts of Radix Astragali, 3-5 parts of ginger, 0.6-1 part of whey powder, 3-5 parts of rum, and proper amounts of white sugar, monosodium glutamate and salt. The sausage produced in the invention has the characteristics of beautiful color, abundant nutrition and eating convenience, and has the advantages of creative raw material formula, processing method and processing technology of the product, simplicity and easy implementation of the product technology, crack mouthfeel, chewing resistance, salty and fresh taste and abundant nutrition of fish roes through direct eating, massive application of the fish roes, low production cost, strong propulsion of the development of the aquatic product breeding industry, and wide market prospect; and the sausage has the efficacies of cough relieving, phlegm eliminating, panting calming, spleen invigorating, stomach nourishing and the like.
Description
Technical field
The present invention relates generally to a kind of roe root of kudzu vine sausage, belongs to field of food.
Background technology
Roe is a kind of nutritious food, and amounts of protein, calcium, phosphorus, iron, vitamin and riboflavin are wherein arranged, and also is rich in cholesterol, be human brain and marrow the good complement agent, grow agent.Per 100 grams of roe contain moisture 63.85 ~ 85.29 grams; Fat 0.63 ~ 4.19 gram; Thick protein 12.08 ~ 33.01 grams; (coarse ash contains a large amount of phosphate and calcium carbonate again to coarse ash 1.24 ~ 2.06 grams, wherein phosphatic average content has reached more than 46%, be the good invigorant of human brain and marrow). the content of vitamin A, B, D is also very abundant and vitamin A can prevent eye illness in the ovum, Cobastab can be prevented and treated beriberi and depauperation, and vitamin D can be prevented and treated rickets.In addition, also contain mineral matters such as rich in protein and calcium, phosphorus, iron in the fish-egg, and a large amount of cephalin one class nutrition.These nutrients are to human body, and are especially very important to upgrowth and development of children.And few as the daily dietary product kind of raw material, be badly in need of being researched and developed, promote and using.
Summary of the invention
The object of the invention just provides a kind of roe root of kudzu vine sausage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of roe root of kudzu vine sausage, it is made up of the raw material of following weight parts:
Pork 98-102, roe 19-25, kudzu-vine root powder 11-15, apple 7-10, Chinese artichoke 3-4, Chinese yam 5-8, loguat leaf 1-2, european grape root 2-4, luffa vine 1-3, fruit of glossy privet 2-4, Radix Astragali 1-2, ginger 3-5, whey powder 0.6-1, Rum 3-5, white sugar, monosodium glutamate, salt are an amount of.
2, a kind of preparation method of roe root of kudzu vine sausage as claimed in claim 1 is characterized in that may further comprise the steps:
(1) with above-mentioned pork and apple milled mixture, admix kudzu-vine root powder, place in the food steamer that is covered with one deck basyleave, being 80-90 ℃ in temperature steamed 4-6 minute down, discharging cooling back adds above-mentioned Rum, stir, placed 2-3 days in closed container, described closed container place environment temperature is 0-5 ℃;
(2) above-mentioned roe is joined in the citric acid solution of 5-7%, be heated to and boil, keep boiling 20-30 minute, the discharging cooling;
(3) stem tuber of getting above-mentioned Chinese artichoke mixes with Chinese yam, adds an amount of salt slow fire in pot and stir-fries 3-5 minute, mixes pulverizing with above-mentioned ginger after the discharging;
(4) above-mentioned rake leaf, european grape root, luffa vine, the fruit of glossy privet, the Radix Astragali are mixed, extracting in water gets extract;
(5) raw material of crossing with above-mentioned processing mixes with each raw material of residue, stirs, and gets the filling material;
(6) adopt Collagent casing for sausages to carry out can, every 8-15cm length is cut to prick and is bound, and gets semi-finished product;
(7) system of drying in the air: if sunlight with drying, air-dry is adopted in natural environment temperature≤10 ℃, first airing 1-2 days, placed then ventilation natural air drying 3-7 days;
If natural environment temperature 〉=10 ℃ then adopt 55-65 ℃ of drying room to smoke 6-10 hour, be put in again the ventilation naturally in dried 3-5 days;
(8) pack: indicate net content by packaging bag and quantitatively pack;
(9) boiling/sterilization: adopt the sterilization of horizontal sterilizer hydraulic pressure, sterilization temperature and time: 110 ℃/50 minutes, back-pressure 0.15MPa ± 0.01MPa;
(10) cooling: go out retort when being water-cooled to 30-40 ℃, naturally cool to again below 25 ℃ and pack, namely get described roe root of kudzu vine sausage.
Advantage of the present invention is:
Attractive in appearance, nutritious, the instant of sausage color and luster that the present invention produces has the following advantages:
(1) composition of raw materials of product and processing method and processing technology have originality;
(2) product is simple for process, is suitable for the food processing enterprises production of various scales, and is more conducive to industrial automation production;
(3) can directly eat, the roe mouthfeel has splits sense cruelly, anti-chewing, and delicious tasting, nutritious
(4) can digest roe in a large number, production cost is low, carries forward vigorously the development of culture fishery, and market prospects are wide;
(5) wherein the root of kudzu vine can rise positive expelling pathogenic factors from muscles and skin, promoting eruption antidiarrheal, and relieving restlessness is quenched the thirst, as long as be used for curing the wound cold, warm headache Xiang Qiang, dysphoria with smothery sensation is quenched one's thirst, and has loose bowels, dysentery, ecchymosis are not saturating, hypertension, angina pectoris, diseases such as deafness;
Effects such as sausage of the present invention has kobadrin, relievings asthma, tonifying spleen nourishing the stomach.
The specific embodiment
Embodiment 1
A kind of roe root of kudzu vine sausage, it is made up of the raw material of following weight parts (kilogram):
Pork 102, roe 25, kudzu-vine root powder 15, apple 10, Chinese artichoke 3, Chinese yam 8, loguat leaf 2, european grape root 4, luffa vine 1, the fruit of glossy privet 4, the Radix Astragali 2, ginger 5, whey powder 0.6, Rum 3-5, white sugar, monosodium glutamate, salt are an amount of.
A kind of preparation method of roe root of kudzu vine sausage may further comprise the steps:
(1) with above-mentioned pork and apple milled mixture, admixes kudzu-vine root powder, place in the food steamer that is covered with one deck basyleave, be 90 ℃ in temperature and steamed 6 minutes down that discharging cooling back adds above-mentioned Rum, stirs, placed 3 days in closed container, described closed container place environment temperature is 5 ℃;
(2) above-mentioned roe is joined in the citric acid solution of 5-7%, be heated to and boil, keep boiling 30 minutes, the discharging cooling;
(3) stem tuber of getting above-mentioned Chinese artichoke mixes with Chinese yam, adds an amount of salt slow fire in pot and stir-fries 5 minutes, mixes pulverizing with above-mentioned ginger after the discharging;
(4) above-mentioned rake leaf, european grape root, luffa vine, the fruit of glossy privet, the Radix Astragali are mixed, extracting in water gets extract;
(5) raw material of crossing with above-mentioned processing mixes with each raw material of residue, stirs, and gets the filling material;
(6) adopt Collagent casing for sausages to carry out can, every 15cm length is cut to prick and is bound, and gets semi-finished product;
(7) system of drying in the air: if sunlight with drying, air-dry is adopted in natural environment temperature≤10 ℃, first airing 1-2 days, placed the ventilation natural air drying then 7 days;
If natural environment temperature 〉=10 ℃ then adopt 65 ℃ of drying rooms to smoke 10 hours, be put in again the ventilation naturally in dried 5 days;
(8) pack: indicate net content by packaging bag and quantitatively pack;
(9) boiling/sterilization: adopt the sterilization of horizontal sterilizer hydraulic pressure, sterilization temperature and time: 110 ℃/50 minutes, back-pressure 0.15MPaMPa;
(10) cooling: go out retort when being water-cooled to 40 ℃, naturally cool to again below 25 ℃ and pack, namely get described roe root of kudzu vine sausage.
Claims (2)
1. roe root of kudzu vine sausage is characterized in that it is made up of the raw material of following weight parts:
Pork 98-102, roe 19-25, kudzu-vine root powder 11-15, apple 7-10, Chinese artichoke 3-4, Chinese yam 5-8, loguat leaf 1-2, european grape root 2-4, luffa vine 1-3, fruit of glossy privet 2-4, Radix Astragali 1-2, ginger 3-5, whey powder 0.6-1, Rum 3-5, white sugar, monosodium glutamate, salt are an amount of.
2. the preparation method of a roe root of kudzu vine sausage as claimed in claim 1 is characterized in that may further comprise the steps:
(1) with above-mentioned pork and apple milled mixture, admix kudzu-vine root powder, place in the food steamer that is covered with one deck basyleave, being 80-90 ℃ in temperature steamed 4-6 minute down, discharging cooling back adds above-mentioned Rum, stir, placed 2-3 days in closed container, described closed container place environment temperature is 0-5 ℃;
(2) above-mentioned roe is joined in the citric acid solution of 5-7%, be heated to and boil, keep boiling 20-30 minute, the discharging cooling;
(3) stem tuber of getting above-mentioned Chinese artichoke mixes with Chinese yam, adds an amount of salt slow fire in pot and stir-fries 3-5 minute, mixes pulverizing with above-mentioned ginger after the discharging;
(4) above-mentioned rake leaf, european grape root, luffa vine, the fruit of glossy privet, the Radix Astragali are mixed, extracting in water gets extract;
(5) raw material of crossing with above-mentioned processing mixes with each raw material of residue, stirs, and gets the filling material;
(6) adopt Collagent casing for sausages to carry out can, every 8-15cm length is cut to prick and is bound, and gets semi-finished product;
(7) system of drying in the air: if sunlight with drying, air-dry is adopted in natural environment temperature≤10 ℃, first airing 1-2 days, placed then ventilation natural air drying 3-7 days;
If natural environment temperature 〉=10 ℃ then adopt 55-65 ℃ of drying room to smoke 6-10 hour, be put in again the ventilation naturally in dried 3-5 days;
(8) pack: indicate net content by packaging bag and quantitatively pack;
(9) boiling/sterilization: adopt the sterilization of horizontal sterilizer hydraulic pressure, sterilization temperature and time: 110 ℃/50 minutes, back-pressure 0.15MPa ± 0.01MPa;
(10) cooling: go out retort when being water-cooled to 30-40 ℃, naturally cool to again below 25 ℃ and pack, namely get described roe root of kudzu vine sausage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101070789A CN103230041A (en) | 2013-03-29 | 2013-03-29 | Fish roe and Radix Puerariae sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101070789A CN103230041A (en) | 2013-03-29 | 2013-03-29 | Fish roe and Radix Puerariae sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103230041A true CN103230041A (en) | 2013-08-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101070789A Pending CN103230041A (en) | 2013-03-29 | 2013-03-29 | Fish roe and Radix Puerariae sausage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519226A (en) * | 2013-09-13 | 2014-01-22 | 陈云涛 | Preparation method of Laiwu-flavored sausage |
| WO2018176645A1 (en) * | 2017-03-27 | 2018-10-04 | 朱秀青 | Medicinal sausage |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101327025A (en) * | 2008-05-06 | 2008-12-24 | 马新 | Method for producing food and drink |
| CN101433339A (en) * | 2007-11-15 | 2009-05-20 | 吴茂顺 | Special sausage with delicious flavour for strongly tonifying kidney and replenishing vital essence |
| CN101647579A (en) * | 2009-08-28 | 2010-02-17 | 烟台深水湾海洋食品有限公司 | Marine product meat sausage and making method thereof |
| CN102302190A (en) * | 2011-07-19 | 2012-01-04 | 刘三保 | Ham sausage containing sealwort and processing method thereof |
| CN102450673A (en) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | Ass-hide gelatin sausage |
| CN102894386A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Kudzuvine root starch beef sausage |
-
2013
- 2013-03-29 CN CN2013101070789A patent/CN103230041A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433339A (en) * | 2007-11-15 | 2009-05-20 | 吴茂顺 | Special sausage with delicious flavour for strongly tonifying kidney and replenishing vital essence |
| CN101327025A (en) * | 2008-05-06 | 2008-12-24 | 马新 | Method for producing food and drink |
| CN101647579A (en) * | 2009-08-28 | 2010-02-17 | 烟台深水湾海洋食品有限公司 | Marine product meat sausage and making method thereof |
| CN102450673A (en) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | Ass-hide gelatin sausage |
| CN102302190A (en) * | 2011-07-19 | 2012-01-04 | 刘三保 | Ham sausage containing sealwort and processing method thereof |
| CN102894386A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Kudzuvine root starch beef sausage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519226A (en) * | 2013-09-13 | 2014-01-22 | 陈云涛 | Preparation method of Laiwu-flavored sausage |
| WO2018176645A1 (en) * | 2017-03-27 | 2018-10-04 | 朱秀青 | Medicinal sausage |
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Application publication date: 20130807 |