CN103462066A - Making method of spiced mushroom bean dreg sausage - Google Patents

Abstract

The invention discloses a making method of a spiced mushroom bean dreg sausage, which comprises, by weight part: 900-1000 of lean pork, 100-200 of fat pork, 80-150 of bean dregs, 30-40 of mushrooms, 20-35 of Aralia elata, 20-25 of pepper leaves, 20-30 of perilla leaves, 10-15 of tuckahoe powder, 10-15 of chrysanthemum, 10-15 of fresh jujubes, 26-36 of white spirit, 5-10 of five spice powder, 2-3 of liquorice, 1-2 of capejasmine, 2-4 of Morinda officinalis, 1-3 of rhizoma imperatae, 2-3 of lophatherum gracile, 2-4 of cortex moutan, 20-30 of salt, 10-15 of dark soy sauce, 3-8 of monosodium glutamate, and a proper amount of olive oil. According to the formula involved in the invention, the bean dreg and vegetable ingredients are rich in dietary fiber, can improve the greasy taste of meat, and simultaneously have the efficacy of heat clearing and toxin removing, blood lipid reducing, stomach invigorating and cancer preventing; the added extracted liquid component can clear away heart-fire and relieve restlessness, strengthen tendons and bones, help digestion and nourish kidney, so that the spiced mushroom bean dreg sausage is suitable for various people to eat and is good for health.

Description

A kind of preparation method of spiced mushroom bean dregs sausage

Technical field

The present invention relates to field of food, particularly a kind of preparation method of spiced mushroom bean dregs sausage.

Background technology

Bean dregs are byproducts of producing in soymilk or bean curd process, China is the cradle that bean curd is produced, there is long bean curd production history, the producing and selling amount of bean curd is all larger, corresponding bean dregs output is also very large, but relatively utilization rate is lower, existing market seldom have utilize bean dregs processing the meat product seldom, the sausage that especially utilizes very ancient food production and carnivorous Techniques of preserving to make had not utilized bean dregs.

Summary of the invention

The object of the invention just is to provide a kind of preparation method of spiced mushroom bean dregs sausage.

The present invention is achieved by the following technical solutions:

A kind of preparation method of spiced mushroom bean dregs sausage comprises the following steps:

(1), take the raw material of following weight portion: thin pork 900-1000, lard 100-200, bean dregs 80-150, mushroom 30-40, thorn tender bud 20-35, capsicum leaf 20-25, perilla leaf 20-30, Poria cocos powder 10-15, chrysanthemum 10-15, bright jujube 10-15, white wine 26-36, five-spice powder 5-10, Radix Glycyrrhizae 2-3, mountain Cape jasmine 1-2, Morinda officinalis 2-4, cogongrass rhizome 1-3, lophatherum gracile 2-3, root bark of tree peony 2-4, salt 20-30, dark soy sauce 10-15, monosodium glutamate 3-8, olive oil are appropriate;

Described five-spice powder is made by the raw material of following weight portion: fennel powder 1-2, zanthoxylum powder 2-3, aniseed powder 0.5-1.5, cinnamomi cortex pulveratus 1-1.5, Ground Cloves 0.5-1.5;

(2), thin pork, lard are rubbed to obtain to the meat grain by 5-8mm diameter plate hole respectively, the lean meat grain is put into to the salt solution that concentration is 1-2% and soak 1.5-2.5 hour, the salt solution of falling the decontamination, again add same concentration saline sook 6-10 hour, taking-up lean meat is rinsed well and is drained to obtain the lean meat grain, and lard is scalded immediately and dried to obtain the fat meat grain by cold water flush with boiling water;

(3), five-spice powder is put into to ripe olive oil cauldron slow fire frying 2-5 minute, boiling 30-60 minute, filter and remove residue, obtain spiced liquid;

(4), by mushroom, thorn tender bud, capsicum leaf, the perilla leaf 40-80 mesh sieve of pulverizing after drying, obtain Vegetable powder;

(5), bean dregs are soaked to 3-4 hour with clear water, sieve and wash the oven dry that drains away the water, in the stand oil pot, add appropriate green onion end, mashed garlic quick-fried to go out perfume (or spice), pouring bean dregs into stir-fries to the bottom of a pan without oil, adding Vegetable powder to stir-fry mixes, at the bottom of pouring spiced liquid turning and frying pan into, micro-dry powder body becomes cotton-shaped again, takes out and grinds the 60-80 mesh sieve, obtains beans vegetables powder;

(6), bright chrysanthemum rinses well, bright jujube stoning is pressed and is smash into mud, pours white wine into and stirs evenly sealing and place 3-6 days, filter and remove residue, obtain chrysanthemum jujube wine;

(7), by Radix Glycyrrhizae, mountain Cape jasmine, Morinda officinalis, cogongrass rhizome, lophatherum gracile, the root bark of tree peony, extracting in water 2-3 time adds 3-5 times of clear water infusion 60-90 minute at every turn, filters merging filtrate, obtains extract;

(8), thin, lard grain is merged and adds chrysanthemum jujube wine, extract, salt, monosodium glutamate, dark soy sauce to stir to pickle 5-7 days, then add beans vegetables powder to rub to mix evenly, obtain the sausage fillings, then make sausage through conventional sausage maker skill and get final product.

Advantage of the present invention is:

In the present invention's formula, bean dregs and vegetables composition are rich in dietary fiber, and the greasy mouthfeel of improving the meat product has clearing heat and detoxicating, as to reduce blood fat, stomach invigorating anti-cancer effect simultaneously; Can the clear away heart-fire effect of relieving restlessness, strengthening the muscles and bones, the kidney tonifying that helps digestion of the extract composition increased, be applicable to various crowds edible, good for health.

The specific embodiment

Below in conjunction with specific embodiment, the present invention is further illustrated:

A kind of preparation method of spiced mushroom bean dregs sausage comprises the following steps::

(1), take the raw material of following weight portion (gram): thin pork 950, lard 200, bean dregs 150, mushroom 30, thorn tender bud 35, capsicum leaf 20, perilla leaf 20, Poria cocos powder 15, chrysanthemum 10, bright jujube 10, white wine 25, five-spice powder 8, Radix Glycyrrhizae 2, mountain Cape jasmine 2, Morinda officinalis 3, cogongrass rhizome 2, lophatherum gracile 3, the root bark of tree peony 4, salt 20, dark soy sauce 15, monosodium glutamate 6, olive oil are appropriate;

Described five-spice powder is made by the raw material of following weight portion: fennel powder 1, zanthoxylum powder 2, aniseed powder 1, cinnamomi cortex pulveratus 1, Ground Cloves 1;

(2), thin pork, lard are rubbed to obtain to the meat grain by 5mm diameter plate hole respectively, the lean meat grain is put into to the salt solution that concentration is 1.5% to be soaked 2 hours, the salt solution of falling the decontamination, again add same concentration saline sook 8 hours, taking-up lean meat is rinsed well and is drained to obtain the lean meat grain, and lard is scalded immediately and dried to obtain the fat meat grain by cold water flush with boiling water;

(3), five-spice powder is put into to ripe olive oil cauldron slow fire frying 3 minutes, boiling 50 minutes, filter and remove residue, obtain spiced liquid;

(4), by mushroom, thorn tender bud, capsicum leaf, perilla leaf 40 mesh sieves of pulverizing after drying, obtain Vegetable powder;

(5), bean dregs are soaked 4 hours with clear water, sieve and wash the oven dry that drains away the water, in the stand oil pot, add appropriate green onion end, mashed garlic quick-fried to go out perfume (or spice), pouring bean dregs into stir-fries to the bottom of a pan without oil, adding Vegetable powder to stir-fry mixes, at the bottom of pouring spiced liquid turning and frying pan into, micro-dry powder body becomes cotton-shaped again, takes out and grinds 80 mesh sieves, obtains beans vegetables powder;

(6), bright chrysanthemum rinses well, bright jujube stoning is pressed and is smash into mud, pours white wine into and stirs evenly sealing and place 5 days, filter and remove residue, obtain chrysanthemum jujube wine;

(7), by Radix Glycyrrhizae, mountain Cape jasmine, Morinda officinalis, cogongrass rhizome, lophatherum gracile, the root bark of tree peony, extracting in water 2 times adds 4 times of clear water infusions 70 minutes at every turn, filters merging filtrate, obtains extract;

(8), thin, lard grain is merged and adds all the components such as chrysanthemum jujube wine, extract, salt, monosodium glutamate, dark soy sauce to stir to pickle 6 days, then add beans vegetables powder to rub to mix evenly, obtain the sausage fillings, then make sausage through conventional sausage maker skill and get final product.

Claims (1)

1. the preparation method of a spiced mushroom bean dregs sausage is characterized in that comprising the following steps:

(1), take the raw material of following weight portion: thin pork 900-1000, lard 100-200, bean dregs 80-150, mushroom 30-40, thorn tender bud 20-35, capsicum leaf 20-25, perilla leaf 20-30, Poria cocos powder 10-15, chrysanthemum 10-15, bright jujube 10-15, white wine 26-36, five-spice powder 5-10, Radix Glycyrrhizae 2-3, mountain Cape jasmine 1-2, Morinda officinalis 2-4, cogongrass rhizome 1-3, lophatherum gracile 2-3, root bark of tree peony 2-4, salt 20-30, dark soy sauce 10-15, monosodium glutamate 3-8, olive oil are appropriate;

Described five-spice powder is made by the raw material of following weight portion: fennel powder 1-2, zanthoxylum powder 2-3, aniseed powder 0.5-1.5, cinnamomi cortex pulveratus 1-1.5, Ground Cloves 0.5-1.5;

(2), thin pork, lard are rubbed to obtain to the meat grain by 5-8mm diameter plate hole respectively, the lean meat grain is put into to the salt solution that concentration is 1-2% and soak 1.5-2.5 hour, the salt solution of falling the decontamination, again add same concentration saline sook 6-10 hour, taking-up lean meat is rinsed well and is drained to obtain the lean meat grain, and lard is scalded immediately and dried to obtain the fat meat grain by cold water flush with boiling water;

(3), five-spice powder is put into to ripe olive oil cauldron slow fire frying 2-5 minute, boiling 30-60 minute, filter and remove residue, obtain spiced liquid;

(4), by mushroom, thorn tender bud, capsicum leaf, the perilla leaf 40-80 mesh sieve of pulverizing after drying, obtain Vegetable powder;

(5), bean dregs are soaked to 3-4 hour with clear water, sieve and wash the oven dry that drains away the water, in the stand oil pot, add appropriate green onion end, mashed garlic quick-fried to go out perfume (or spice), pouring bean dregs into stir-fries to the bottom of a pan without oil, adding Vegetable powder to stir-fry mixes, at the bottom of pouring spiced liquid turning and frying pan into, micro-dry powder body becomes cotton-shaped again, takes out and grinds the 60-80 mesh sieve, obtains beans vegetables powder;

(6), bright chrysanthemum rinses well, bright jujube stoning is pressed and is smash into mud, pours white wine into and stirs evenly sealing and place 3-6 days, filter and remove residue, obtain chrysanthemum jujube wine;

(7), by Radix Glycyrrhizae, mountain Cape jasmine, Morinda officinalis, cogongrass rhizome, lophatherum gracile, the root bark of tree peony, extracting in water 2-3 time adds 3-5 times of clear water infusion 60-90 minute at every turn, filters merging filtrate, obtains extract;

(8), thin, lard grain is merged and adds chrysanthemum jujube wine, extract, salt, monosodium glutamate, dark soy sauce to stir to pickle 5-7 days, then add beans vegetables powder to rub to mix evenly, obtain the sausage fillings, then make sausage through conventional sausage maker skill and get final product.