CN103519225A - Processing method of red plant sausage - Google Patents
Processing method of red plant sausage Download PDFInfo
- Publication number
- CN103519225A CN103519225A CN201310417016.8A CN201310417016A CN103519225A CN 103519225 A CN103519225 A CN 103519225A CN 201310417016 A CN201310417016 A CN 201310417016A CN 103519225 A CN103519225 A CN 103519225A
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- China
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- parts
- chicken
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- sausage
- processing method
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of a red plant sausage. The red plant sausage is prepared from the following raw materials in parts by weight: 60-70 parts of fresh pork, 20-30 parts of chicken, 5-8 parts of carrot, 4-6 parts of small red bean, 2-3 parts of tarragon, 2-3 parts of lavender, 3-4 parts of kudzu root, 1-2 parts of buckwheat husk, 2-3 parts of rhizoma polygonati, 2-3 parts of celery cabbage, 2-3 parts of rape, 2-3 parts of spinach, 1-2 parts of lettuce and a right amount of table salt and cooking wine. According to the invention, the processing method of a red plant sausage is simple in principle and reasonable in formula; and the red plant sausage is prepared by using plants causing no harm to human health as raw materials, has no pesticide pollution, avoids the addition of pigment, keeps the natural color, is safe and healthy, and has no side effect in case of being eaten for long time.
Description
Technical field
The processing method that the present invention relates to a kind of red plant sausage, belongs to food processing technology field.
Background technology
Sausage is the common food on south China dining table, because it gives off a strong fragrance, and delicious flavour and very popular.But, along with improving constantly of people's living standard, requirement to the quality of sausage and taste is also more and more higher, in traditional sausage processing method, mostly also has certain food additive component, too much food additives are not beneficial to health, and single taste is difficult to meet people's needs.
Summary of the invention
The invention provides a kind of processing method of red plant sausage.
The present invention is achieved by the following technical solutions:
A processing method for red plant sausage, its feature comprises the following steps:
(1) take the raw material of following mass parts: fresh pork 60-70, chicken 20-30, carrot 5-8, red bean 4-6, Artemisia capillaris 2-3, lavender 2-3, root of kudzu vine 3-4, buckwheat shell 1-2, sealwort 2-3, Chinese cabbage 2-3, rape 2-3, spinach 2-3, romaine lettuce 1-2, salt, cooking wine are appropriate;
(2) after fresh pork and chicken are cleaned respectively being drained, fresh pork adopts meat grinder to rub meat mud, and chicken is together with Artemisia capillaris, lavender, the root of kudzu vine, buckwheat shell, sealwort, add suitable quantity of water and simmer after 40-50 minute, chicken and Chinese medicine residue are pulled out, obtain chicken soup, chicken rubs, and obtains minced chicken meat;
(3), by 80-100 ℃ of hot-water soak 30-40 minute for red bean, pull out and by soy bean milk making machine, break into soya-bean milk afterwards; After carrot, Chinese cabbage, rape, spinach, romaine lettuce clean up, mince together;
(4) raw material of above-mentioned preparation is mixed, then add appropriate salt and cooking wine, after stirring, be transferred in steamer, steam to carrying out after well-done fillingly, then through sterilizing, sealing, obtain.
Advantage of the present invention is:
The invention provides a kind of preparation method of green plants sausage, this method principle is simple, formula is reasonable, plant that raw material choose is safe from harm to health is formulated, without pollution by pesticides, do not add pigment, keep natural colored, safety and Health, edible without any side effects for a long time.
The specific embodiment
Embodiment 1
A processing method for red plant sausage, its feature comprises the following steps:
(1) take the raw material of following mass parts: fresh pork 60, chicken 30, carrot 8, red bean 6, Artemisia capillaris 2, lavender 3, the root of kudzu vine 4, buckwheat shell 2, sealwort 3, Chinese cabbage 2, rape 3, spinach 3, romaine lettuce 2, salt, cooking wine are appropriate;
(2) after fresh pork and chicken are cleaned respectively being drained, fresh pork adopts meat grinder to rub meat mud, and chicken is together with Artemisia capillaris, lavender, the root of kudzu vine, buckwheat shell, sealwort, add suitable quantity of water and simmer after 40 minutes, chicken and Chinese medicine residue are pulled out, obtain chicken soup, chicken rubs, and obtains minced chicken meat;
(3), by 80 ℃ of hot-water soaks 40 minutes for red bean, pull out and by soy bean milk making machine, break into soya-bean milk afterwards; After carrot, Chinese cabbage, rape, spinach, romaine lettuce clean up, mince together;
(4) raw material of above-mentioned preparation is mixed, then add appropriate salt and cooking wine, after stirring, be transferred in steamer, steam to carrying out after well-done fillingly, then through sterilizing, sealing, obtain.
The invention provides a kind of preparation method of green plants sausage, this method principle is simple, formula is reasonable, plant that raw material choose is safe from harm to health is formulated, without pollution by pesticides, do not add pigment, keep natural colored, safety and Health, edible without any side effects for a long time.
Claims (1)
1. a processing method for red plant sausage, its feature comprises the following steps:
(1) take the raw material of following mass parts: fresh pork 60-70, chicken 20-30, carrot 5-8, red bean 4-6, Artemisia capillaris 2-3, lavender 2-3, root of kudzu vine 3-4, buckwheat shell 1-2, sealwort 2-3, Chinese cabbage 2-3, rape 2-3, spinach 2-3, romaine lettuce 1-2, salt, cooking wine are appropriate;
(2) after fresh pork and chicken are cleaned respectively being drained, fresh pork adopts meat grinder to rub meat mud, and chicken is together with Artemisia capillaris, lavender, the root of kudzu vine, buckwheat shell, sealwort, add suitable quantity of water and simmer after 40-50 minute, chicken and Chinese medicine residue are pulled out, obtain chicken soup, chicken rubs, and obtains minced chicken meat;
(3), by 80-100 ℃ of hot-water soak 30-40 minute for red bean, pull out and by soy bean milk making machine, break into soya-bean milk afterwards; After carrot, Chinese cabbage, rape, spinach, romaine lettuce clean up, mince together;
(4) raw material of above-mentioned preparation is mixed, then add appropriate salt and cooking wine, after stirring, be transferred in steamer, steam to carrying out after well-done fillingly, then through sterilizing, sealing, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310417016.8A CN103519225A (en) | 2013-09-13 | 2013-09-13 | Processing method of red plant sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310417016.8A CN103519225A (en) | 2013-09-13 | 2013-09-13 | Processing method of red plant sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103519225A true CN103519225A (en) | 2014-01-22 |
Family
ID=49921861
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310417016.8A Pending CN103519225A (en) | 2013-09-13 | 2013-09-13 | Processing method of red plant sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103519225A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018226A (en) * | 2010-12-08 | 2011-04-20 | 李衍祥 | Nutrient chicken sausage and preparation method thereof |
| CN102450676A (en) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | Fruit sausage |
| CN102524823A (en) * | 2010-12-22 | 2012-07-04 | 河南省淇县永达食业有限公司 | Method for preparing five-colored meatballs |
| CN102726750A (en) * | 2012-07-06 | 2012-10-17 | 南京农业大学 | Breakfast sausage and production method thereof |
| CN103263029A (en) * | 2013-03-29 | 2013-08-28 | 吴龑 | Fish roe antihypertensive sausage and preparation method thereof |
| CN103284200A (en) * | 2013-05-11 | 2013-09-11 | 河南众品食业股份有限公司 | Acacia red bean sausage and preparing method thereof |
-
2013
- 2013-09-13 CN CN201310417016.8A patent/CN103519225A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450676A (en) * | 2010-10-20 | 2012-05-16 | 江苏多士奇食品有限公司 | Fruit sausage |
| CN102018226A (en) * | 2010-12-08 | 2011-04-20 | 李衍祥 | Nutrient chicken sausage and preparation method thereof |
| CN102524823A (en) * | 2010-12-22 | 2012-07-04 | 河南省淇县永达食业有限公司 | Method for preparing five-colored meatballs |
| CN102726750A (en) * | 2012-07-06 | 2012-10-17 | 南京农业大学 | Breakfast sausage and production method thereof |
| CN103263029A (en) * | 2013-03-29 | 2013-08-28 | 吴龑 | Fish roe antihypertensive sausage and preparation method thereof |
| CN103284200A (en) * | 2013-05-11 | 2013-09-11 | 河南众品食业股份有限公司 | Acacia red bean sausage and preparing method thereof |
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| PB01 | Publication | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140122 |