CN103300401A - Lung-moistening tremella and jujube stringed sausage and preparing method thereof - Google Patents

Abstract

The invention discloses lung-moistening tremella and jujube stringed sausage and a preparing method thereof. The lung-moistening tremella and jujube stringed sausage comprises the following raw materials in parts by weight: 80-100 parts of pork, 3-6 parts of fresh tremella, 4-6 parts of pigskin, 2-4 parts of lotus seed powder, 10-15 parts of plant protein powder, 6-8 parts of starch, 5-8 parts of white granulated sugar, 1-4 parts of edible salt, 1-2 parts of aginomoto, 8-10 parts of lung-moistening wine and 2 parts of collagen casings.

Description

A kind of moistening lung white fungus meat jujube string intestines and preparation method thereof

Technical field

The present invention relates to the meat jujube string food of market popularity, be specifically related to meat jujube string and meat products combination and preparation method thereof.

Background technology

Sausage 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.

At present, chilled meat goods based food has become the very common leisure food in people's daily life, and various in style, and frozen food also is convenient to the long safety of using of consumer's refrigerated shelf life, but the various production techniques that circulate on the market now are more single, and the main material aspect is not enough to some extent, and culinary art when edible, barbecue or fried out product taste are delicious not, organizing of meat products is also fine and close not, and mouthfeel can not satisfy people's requirement; So, research and develop a kind of mouthfeel fresh and tender, local flavor is pure, and the meat products that combines of pork, and new product has become the topic of often discussing in the industry.

Summary of the invention

The invention provides a kind of moistening lung white fungus meat jujube string intestines and preparation method thereof, meat jujube string poultry meat combines, Fresh ﹠ Tender in Texture, aromatic flavour, and edible nourishing is healthy.

The present invention adopts following technical scheme for achieving the above object:

A kind of moistening lung white fungus meat jujube string intestines, the weight portion that it is characterized in that its constitutive material is: pork 80-100 part, fresh white fungus 3-6, pigskin 4-6, lotus nut starch 2-4, plant protein powder 10-15 part, starch 6-8 part, white sugar 5-8 part, salt 1-4 part, monosodium glutamate 1-2 part, moistening lung wine 8-10,2 parts of Collagent casing for sausages;

Described moistening lung wine is made by the raw material of following weight parts:

Snow pear 5-7, loquat 1-2, wax gourd 1-2, ternip 3-5, Radix Astragali 1-2, dark plum 1-2, coconut meat 2-4, coconut milk 10-12, loguat leaf 1-2, kalimeris head 1-2, wilsonii 1-2, white granulated sugar 4-5, Angel fruit wine yeast 1-2.

Described moistening lung white fungus meat jujube string intestines preparation method is characterized in that may further comprise the steps:

(1) after pigskin is fried, dry, abrasive dust gets fried pigskin powder, and is for subsequent use;

(2) behind the raw material blending with moistening lung wine, in room temperature lower seal fermentation 8-12 days, take out, filtering to get filtrate, it is for subsequent use namely to get moistening lung wine;

(3) with behind fresh white fungus and the pork mixing, add plant protein powder, blend, put into by weight more fried pigskin powder and all the other raw materials except Collagent casing for sausages, after stirring, after pickling 6-8 hour, utilize the Collagent casing for sausages can, be prepared into moistening lung white fungus meat jujube string intestines according to the conventional manufacture craft of meat jujube string intestines.

Moistening lung white fungus meat jujube string intestines outward appearance uniformity of the present invention, intact limit, dense structure, edible nourishing is healthy, Fresh ﹠ Tender in Texture, aromatic flavour.Fried pigskin increases mouthfeel of the present invention, and white fungus can be so that the present invention be nutritious, and moistening lung is gone dry the time, increases the elasticity of meat of the present invention, reduces simultaneously the heat of edible the present invention's picked-up.

The specific embodiment

A kind of moistening lung white fungus meat jujube string intestines, the weight portion of its constitutive material (kg) is: 100 parts of porks, fresh white fungus 6, pigskin 6, lotus nut starch 4,15 parts of plant protein powders, 8 parts of starch, 8 parts of white sugar, 4 parts of salt, 2 parts of monosodium glutamates, moistening lung wine 10,2 parts of Collagent casing for sausages;

Described moistening lung wine is made by the raw material of following weight parts:

Snow pear 5, loquat 2, wax gourd 2, ternip 5, the Radix Astragali 2, dark plum 2, coconut meat 4, coconut milk 12, loguat leaf 2, kalimeris head 2, wilsonii 2, white granulated sugar 5, Angel fruit wine yeast 2.

Described moistening lung white fungus meat jujube string intestines preparation method may further comprise the steps:

(1) after pigskin is fried, dry, abrasive dust gets fried pigskin powder, and is for subsequent use;

(2) behind the raw material blending with moistening lung wine, in room temperature lower seal fermentation 12 days, take out, filtering to get filtrate, it is for subsequent use namely to get moistening lung wine;

(3) with behind fresh white fungus and the pork mixing, add plant protein powder, blend, put into by weight more fried pigskin powder and all the other raw materials except Collagent casing for sausages, after stirring, after pickling 8 hours, utilize the Collagent casing for sausages can, be prepared into moistening lung white fungus meat jujube string intestines according to the conventional manufacture craft of meat jujube string intestines.

Claims (2)

1. moistening lung white fungus meat jujube string intestines, the weight portion that it is characterized in that its constitutive material is: pork 80-100 part, fresh white fungus 3-6, pigskin 4-6, lotus nut starch 2-4, plant protein powder 10-15 part, starch 6-8 part, white sugar 5-8 part, salt 1-4 part, monosodium glutamate 1-2 part, moistening lung wine 8-10,2 parts of Collagent casing for sausages;

Described moistening lung wine is made by the raw material of following weight parts:

Snow pear 5-7, loquat 1-2, wax gourd 1-2, ternip 3-5, Radix Astragali 1-2, dark plum 1-2, coconut meat 2-4, coconut milk 10-12, loguat leaf 1-2, kalimeris head 1-2, wilsonii 1-2, white granulated sugar 4-5, Angel fruit wine yeast 1-2.

2. moistening lung white fungus meat jujube string intestines preparation method as claimed in claim 1 is characterized in that may further comprise the steps:

(1) after pigskin is fried, dry, abrasive dust gets fried pigskin powder, and is for subsequent use;

(2) behind the raw material blending with moistening lung wine, in room temperature lower seal fermentation 8-12 days, take out, filtering to get filtrate, it is for subsequent use namely to get moistening lung wine;

(3) with behind fresh white fungus and the pork mixing, add plant protein powder, blend, put into by weight more fried pigskin powder and all the other raw materials except Collagent casing for sausages, after stirring, after pickling 6-8 hour, utilize the Collagent casing for sausages can, be prepared into moistening lung white fungus meat jujube string intestines according to the conventional manufacture craft of meat jujube string intestines.