CN103519228A - Preparation method for blood fat reduction sausages - Google Patents

Preparation method for blood fat reduction sausages Download PDF

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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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CN
China
Prior art keywords
parts
sausages
blood fat
black rice
fat reduction
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201310417206.XA
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Chinese (zh)
Inventor
陈云涛
Original Assignee
陈云涛
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 陈云涛 filed Critical 陈云涛
Priority to CN201310417206.XA priority Critical patent/CN103519228A/en
Publication of CN103519228A publication Critical patent/CN103519228A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65Sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

A kind of preparation method of reducing blood lipid sausage
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.
CN201310417206.XA 2013-09-13 2013-09-13 Preparation method for blood fat reduction sausages Pending CN103519228A (en)

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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
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
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
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

Patent Citations (7)

* Cited by examiner, † Cited by third party
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
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
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
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)

* Cited by examiner, † Cited by third party
Title
郭松涛编: "《人生保健》", 28 February 2012, 中医古籍出版社 *

Cited By (3)

* Cited by examiner, † Cited by third party
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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Application publication date: 20140122

RJ01 Rejection of invention patent application after publication