CN103393141A - Fruit wine sausage - Google Patents
Fruit wine sausage Download PDFInfo
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- CN103393141A CN103393141A CN2013102980940A CN201310298094A CN103393141A CN 103393141 A CN103393141 A CN 103393141A CN 2013102980940 A CN2013102980940 A CN 2013102980940A CN 201310298094 A CN201310298094 A CN 201310298094A CN 103393141 A CN103393141 A CN 103393141A
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- fruit wine
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- sausage
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Abstract
The invention discloses a fruit wine sausage. The fruit wine sausage is prepared from the following raw materials in parts by weight: 800-1000 parts of pork, 20-30 parts of pigskin, 30-40 parts of cooking wine, 20-25 parts of sugar, 30-40 parts of salt, 3-4 parts of Chinese hawthorn seed powder, 3-4 parts of five spice powder, 15-25 parts of soy, 0.3-0.4 parts of carrageenan and 6-8 parts of grape wine.
Description
Technical field
The present invention relates to the sausage field, is exactly a kind of fruit wine sausage.
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, then pours into the elongated cylinder tubular-shaped food that casing is made.The sausage of China has long history, and the type of sausage also has a lot, and existing sausage preparation technology is single, and kind is abundant not.
Summary of the invention
The object of the present invention is to provide a kind of fruit wine sausage.
Above-mentioned purpose realizes by following scheme:
A kind of fruit wine sausage is characterized in that: it is that raw material by following weight parts makes:
Pork 800-1000, pigskin 20-30, cooking wine 30-40, sugared 20-25, salt 30-40, Chinese hawthorn seed powder 3-4, five-spice powder 3-4, soy sauce 15-25, carragheen 0.3-0.4, grape fruit wine 6-8; ,
Described grape fruit wine is made by the raw material of following weight parts:
Grape 3-5, Smallantus sonchifolium 2-4, jackfruit pulp 1-2, cherry 3-5, beef fruit 1-2, Ipomoea batatas 1-2, pumpkin 1-2, pumpkin flower 1-2, wheat flour 1-2, white granulated sugar 4-6, mulberry leaf 1-2, lotus seeds 2-4, lotus leaf 1-2, purpleback murdannia herb 1-2, Angel fruit wine yeast 0.8-1.2.
Described a kind of fruit wine sausage is characterized in that:
(1) after the raw material except white granulated sugar and Angel fruit wine yeast is cleaned, after the sugar cure 1-2 that is equivalent to above-mentioned material gross weight 5-8% hour, blend, filter after the raw material blending of juice and all the other preparation fermentation wine for nourishing blood, in the room temperature bottom fermentation after 8-10 days, filter and remove residue, obtain grape fruit wine standby;
(2) pigskin is added be equivalent to decoct 2-4 hour in its weight 7-8 water doubly, then take out rubbing, obtain broken pigskin standby;
(3) pork is rubbed, after adding cooking wine, salt, Chinese hawthorn seed powder, five-spice powder to pickle 3-5 hour, then adds surplus stock, after stirring, after standing 1-2 hour, through bowel lavage exhaust, boiling, smoke, hanging is air-dry, vacuum packaging, obtain.
Beneficial effect of the present invention is: the present invention is to adding some beneficiating ingredients in sausage, sausage is become the food with certain health care functions, and delicious flavour, and the uva drinking utensils has certain heat-clearing and fire-reducing function.
The specific embodiment
A kind of fruit wine sausage, it is that raw material by following weight parts (kg) makes:
Pork 900, pigskin 30, cooking wine 40, sugar 25, salt 40, Chinese hawthorn seed powder 4, five-spice powder 4, soy sauce 20, carragheen 0.4, grape fruit wine 8;
Described grape fruit wine is made by the raw material of following weight parts:
Grape 5, Smallantus sonchifolium 4, jackfruit pulp 1, cherry 5, beef fruit 1, Ipomoea batatas 2, pumpkin 2, pumpkin spends 1, wheat flour 2, white granulated sugar 6, mulberry leaf 1, lotus seeds 4, lotus leaf 1, purpleback murdannia herb 2, Angel fruit wine yeast 1.2.
Described a kind of fruit wine sausage,
(1) after the raw material except white granulated sugar and Angel fruit wine yeast is cleaned, with the sugar cure that is equivalent to above-mentioned material gross weight 8%, after 2 hours, blend, filter after the raw material blending of juice and all the other preparation fermentation wine for nourishing blood, after 10 days, filter and remove residue, obtain grape fruit wine standby in the room temperature bottom fermentation;
(2) pigskin is added in the water that is equivalent to 8 times of its weight and decocted 4 hours, then take out rubbing, obtain broken pigskin standby;
(3) pork is rubbed, after adding cooking wine, salt, Chinese hawthorn seed powder, five-spice powder to pickle 5 hours, then adds surplus stock, after stirring, after standing 2 hours, through bowel lavage exhaust, boiling, smoke, hanging is air-dry, vacuum packaging, obtain.
Claims (2)
1. fruit wine sausage is characterized in that: it is that raw material by following weight parts makes:
Pork 800-1000, pigskin 20-30, cooking wine 30-40, sugared 20-25, salt 30-40, Chinese hawthorn seed powder 3-4, five-spice powder 3-4, soy sauce 15-25, carragheen 0.3-0.4, grape fruit wine 6-8; ,
Described grape fruit wine is made by the raw material of following weight parts:
Grape 3-5, Smallantus sonchifolium 2-4, jackfruit pulp 1-2, cherry 3-5, beef fruit 1-2, Ipomoea batatas 1-2, pumpkin 1-2, pumpkin flower 1-2, wheat flour 1-2, white granulated sugar 4-6, mulberry leaf 1-2, lotus seeds 2-4, lotus leaf 1-2, purpleback murdannia herb 1-2, Angel fruit wine yeast 0.8-1.2.
2. a kind of fruit wine sausage according to claim 1 is characterized in that:
(1) after the raw material except white granulated sugar and Angel fruit wine yeast is cleaned, after the sugar cure 1-2 that is equivalent to above-mentioned material gross weight 5-8% hour, blend, filter after the raw material blending of juice and all the other preparation fermentation wine for nourishing blood, in the room temperature bottom fermentation after 8-10 days, filter and remove residue, obtain grape fruit wine standby;
(2) pigskin is added be equivalent to decoct 2-4 hour in its weight 7-8 water doubly, then take out rubbing, obtain broken pigskin standby;
(3) pork is rubbed, after adding cooking wine, salt, Chinese hawthorn seed powder, five-spice powder to pickle 3-5 hour, then adds surplus stock, after stirring, after standing 1-2 hour, through bowel lavage exhaust, boiling, smoke, hanging is air-dry, vacuum packaging, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102980940A CN103393141A (en) | 2013-07-17 | 2013-07-17 | Fruit wine sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102980940A CN103393141A (en) | 2013-07-17 | 2013-07-17 | Fruit wine sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103393141A true CN103393141A (en) | 2013-11-20 |
Family
ID=49557038
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102980940A Pending CN103393141A (en) | 2013-07-17 | 2013-07-17 | Fruit wine sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103393141A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055143A (en) * | 2014-05-30 | 2014-09-24 | 芜湖诚德农业科技有限公司 | Spicy pork sausages and preparation method thereof |
| CN104473213A (en) * | 2014-12-01 | 2015-04-01 | 张旭 | Preparation method of sausage with fatigue resisting function |
| CN106235062A (en) * | 2016-07-28 | 2016-12-21 | 天津春发生物科技集团有限公司 | A kind of paste flavor ham sausage and preparation method thereof |
-
2013
- 2013-07-17 CN CN2013102980940A patent/CN103393141A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055143A (en) * | 2014-05-30 | 2014-09-24 | 芜湖诚德农业科技有限公司 | Spicy pork sausages and preparation method thereof |
| CN104473213A (en) * | 2014-12-01 | 2015-04-01 | 张旭 | Preparation method of sausage with fatigue resisting function |
| CN106235062A (en) * | 2016-07-28 | 2016-12-21 | 天津春发生物科技集团有限公司 | A kind of paste flavor ham sausage and preparation method thereof |
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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 | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20131120 |