CN103519228A - Preparation method for blood fat reduction sausages - Google Patents
Preparation method for blood fat reduction sausages Download PDFInfo
- Publication number
- CN103519228A CN103519228A CN201310417206.XA CN201310417206A CN103519228A CN 103519228 A CN103519228 A CN 103519228A CN 201310417206 A CN201310417206 A CN 201310417206A CN 103519228 A CN103519228 A CN 103519228A
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- parts
- sausages
- blood fat
- black rice
- preparation
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 17
- 239000008280 blood Substances 0.000 title claims abstract description 15
- 210000004369 blood Anatomy 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 9
- 241000756943 Codonopsis Species 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 241000371652 Curvularia clavata Species 0.000 claims description 15
- 239000000284 extract Substances 0.000 claims description 9
- 239000009636 Huang Qi Substances 0.000 claims description 8
- 150000002632 lipids Chemical class 0.000 claims description 8
- 241000488974 Loranthus Species 0.000 claims description 6
- 235000003956 Luffa Nutrition 0.000 claims description 6
- 244000050983 Luffa operculata Species 0.000 claims description 6
- 244000292697 Polygonum aviculare Species 0.000 claims description 6
- 235000006386 Polygonum aviculare Nutrition 0.000 claims description 6
- 244000294611 Punica granatum Species 0.000 claims description 6
- 235000014360 Punica granatum Nutrition 0.000 claims description 6
- 241000219793 Trifolium Species 0.000 claims description 6
- 230000003071 parasitic effect Effects 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 244000029684 Vitex negundo var. negundo Species 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 240000000662 Anethum graveolens Species 0.000 abstract 1
- 240000007087 Apium graveolens Species 0.000 abstract 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 abstract 1
- 235000010591 Appio Nutrition 0.000 abstract 1
- 241001061264 Astragalus Species 0.000 abstract 1
- 240000007124 Brassica oleracea Species 0.000 abstract 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract 1
- 240000000467 Carum carvi Species 0.000 abstract 1
- 235000005747 Carum carvi Nutrition 0.000 abstract 1
- 244000000626 Daucus carota Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000003181 Panax pseudoginseng Nutrition 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 1
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 1
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000020997 lean meat Nutrition 0.000 abstract 1
- 229940026314 red yeast rice Drugs 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 210000004233 talus Anatomy 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
Classifications
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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 preparation method for blood fat reduction sausages. The blood fat reduction sausages are prepared from the following raw materials in parts by weight: 40-50 parts of lean meat, 40-50 parts of fat, 30-40 parts of flour, 6-8 parts of red yeast rice, 3-5 parts of pseudo-ginseng, 2-4 parts of grape seeds, 1-3 parts of dill seeds, 2-3 parts of celery, 2-3 parts of tomatoes, 3-5 parts of cabbages, 3-5 parts of caraway, 3-5 parts of carrots, a proper amount of edible salt and a proper amount of white sugar. According to the preparation method for blood fat reduction sausages, the raw materials are readily available, and the technology is simple and is easy to implement. The blood fat reduction sausages taste delicious and are rich in nutrition; due to multiple traditional Chinese medicinal components, such as cassia twigs, astragalus and radix codonopsis, which have the effect of reducing blood fat, the blood fat reduction sausages have a certain health protection function and are sanitary, nutritional and convenient.
Description
Technical field
The preparation method who the present invention relates to a kind of reducing blood lipid 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 preparation method of reducing blood lipid sausage.
The present invention is achieved by the following technical solutions:
A preparation method for reducing blood lipid sausage, is characterized in that comprising the following steps:
(1) take the raw material of following mass parts: bright cold pork 50-70, black rice 10-20, cassia twig 3-5, Radix Astragali 2-4, Radix Codonopsis 1-3, Radix Angelicae Sinensis 2-4, clover 2-3, tuber of multiflower knotweed 2-3, sealwort 1-3, parasitic loranthus 1-2, pomegranate leaf 2-3, luffa leaf 2-3;
(2) traditional Chinese medicine ingredients such as cassia twig, the Radix Astragali, Radix Codonopsis, Radix Angelicae Sinensis, clover, the tuber of multiflower knotweed, five-leaved chaste tree, parasitic loranthus, pomegranate leaf, luffa leaf are added together to suitable quantity of water and extract, obtain extract; Then black rice is added in extract, heating is cooked into congee, filter, respectively ripe black rice and congee juice, then ripe black rice is put into pot fried dry, wear into black rice flour;
(3) after bright cold pork is thawed, with meat grinder, be twisted into muddy flesh, then mix with the raw material of above-mentioned preparation, carry out bowel lavage after stirring, sealing, dries after water boils, and remembers.
Advantage of the present invention is:
The preparation method of a kind of reducing blood lipid sausage provided by the invention, raw material is extensive, technique is simple, be easy to realization, product delicious flavour of the present invention, nutritious, due to multiple traditional Chinese medicine ingredients with hypoglycemic activity such as cassia twig, the Radix Astragali, Radix Codonopsis, making the certain health-care effect of product tool of the present invention, is a kind of health, nutrition, food easily.
The specific embodiment
Embodiment 1
A preparation method for reducing blood lipid sausage, is characterized in that comprising the following steps:
(1) take the raw material of following mass parts (kg): bright cold pork 60, black rice 20, cassia twig 3, the Radix Astragali 2, Radix Codonopsis 2, Radix Angelicae Sinensis 4, clover 2, the tuber of multiflower knotweed 3, sealwort 3, parasitic loranthus 1, pomegranate leaf 2, luffa leaf 2;
(2) traditional Chinese medicine ingredients such as cassia twig, the Radix Astragali, Radix Codonopsis, Radix Angelicae Sinensis, clover, the tuber of multiflower knotweed, five-leaved chaste tree, parasitic loranthus, pomegranate leaf, luffa leaf are added together to suitable quantity of water and extract, obtain extract; Then black rice is added in extract, heating is cooked into congee, filter, respectively ripe black rice and congee juice, then ripe black rice is put into pot fried dry, wear into black rice flour;
(3) after bright cold pork is thawed, with meat grinder, be twisted into muddy flesh, then mix with the raw material of above-mentioned preparation, carry out bowel lavage after stirring, sealing, dries after water boils, and remembers.
The preparation method of a kind of reducing blood lipid sausage provided by the invention, raw material is extensive, technique is simple, be easy to realization, product delicious flavour of the present invention, nutritious, due to multiple traditional Chinese medicine ingredients with hypoglycemic activity such as cassia twig, the Radix Astragali, Radix Codonopsis, making the certain health-care effect of product tool of the present invention, is a kind of health, nutrition, food easily.
Claims (1)
1. a preparation method for reducing blood lipid sausage, is characterized in that comprising the following steps:
(1) take the raw material of following mass parts: bright cold pork 50-70, black rice 10-20, cassia twig 3-5, Radix Astragali 2-4, Radix Codonopsis 1-3, Radix Angelicae Sinensis 2-4, clover 2-3, tuber of multiflower knotweed 2-3, sealwort 1-3, parasitic loranthus 1-2, pomegranate leaf 2-3, luffa leaf 2-3;
(2) traditional Chinese medicine ingredients such as cassia twig, the Radix Astragali, Radix Codonopsis, Radix Angelicae Sinensis, clover, the tuber of multiflower knotweed, five-leaved chaste tree, parasitic loranthus, pomegranate leaf, luffa leaf are added together to suitable quantity of water and extract, obtain extract; Then black rice is added in extract, heating is cooked into congee, filter, respectively ripe black rice and congee juice, then ripe black rice is put into pot fried dry, wear into black rice flour;
(3) after bright cold pork is thawed, with meat grinder, be twisted into muddy flesh, then mix with the raw material of above-mentioned preparation, carry out bowel lavage after stirring, sealing, dries after water boils, and remembers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310417206.XA CN103519228A (en) | 2013-09-13 | 2013-09-13 | Preparation method for blood fat reduction sausages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310417206.XA CN103519228A (en) | 2013-09-13 | 2013-09-13 | Preparation method for blood fat reduction sausages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103519228A true CN103519228A (en) | 2014-01-22 |
Family
ID=49921864
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310417206.XA Pending CN103519228A (en) | 2013-09-13 | 2013-09-13 | Preparation method for blood fat reduction sausages |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103519228A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473211A (en) * | 2014-12-01 | 2015-04-01 | 张旭 | Preparation method of celery sausage having function of reducing blood pressure |
| CN104799340A (en) * | 2015-04-08 | 2015-07-29 | 广西大学 | Chinese chestnut sausage and processing method thereof |
| CN105901555A (en) * | 2016-05-07 | 2016-08-31 | 福建绿宝食品集团有限公司 | Mushroom fragrant sausage and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127081A (en) * | 1995-10-09 | 1996-07-24 | 春都集团股份有限公司 | Babao (eight treasures) sausage making method |
| CN101147609A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Vegetable sausage and its preparing process |
| CN101147610A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Fruit sausage and its preparing process |
| CN101224012A (en) * | 2008-01-14 | 2008-07-23 | 贾明跃 | Breakfast healthy ham with rice and producing method thereof |
| CN101524161A (en) * | 2009-03-31 | 2009-09-09 | 荆先东 | Method for preparing air dried sausage |
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN103271375A (en) * | 2013-05-20 | 2013-09-04 | 胡和秀 | Water caltrop black rice sausages |
-
2013
- 2013-09-13 CN CN201310417206.XA patent/CN103519228A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127081A (en) * | 1995-10-09 | 1996-07-24 | 春都集团股份有限公司 | Babao (eight treasures) sausage making method |
| CN101147609A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Vegetable sausage and its preparing process |
| CN101147610A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Fruit sausage and its preparing process |
| CN101224012A (en) * | 2008-01-14 | 2008-07-23 | 贾明跃 | Breakfast healthy ham with rice and producing method thereof |
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN101524161A (en) * | 2009-03-31 | 2009-09-09 | 荆先东 | Method for preparing air dried sausage |
| CN103271375A (en) * | 2013-05-20 | 2013-09-04 | 胡和秀 | Water caltrop black rice sausages |
Non-Patent Citations (1)
| Title |
|---|
| 郭松涛编: "《人生保健》", 28 February 2012, 中医古籍出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473211A (en) * | 2014-12-01 | 2015-04-01 | 张旭 | Preparation method of celery sausage having function of reducing blood pressure |
| CN104799340A (en) * | 2015-04-08 | 2015-07-29 | 广西大学 | Chinese chestnut sausage and processing method thereof |
| CN105901555A (en) * | 2016-05-07 | 2016-08-31 | 福建绿宝食品集团有限公司 | Mushroom fragrant sausage and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140122 |