CN103519229A - Processing method for pulp sausages - Google Patents

Processing method for pulp sausages Download PDF

Info

Publication number
CN103519229A
CN103519229A CN201310417211.0A CN201310417211A CN103519229A CN 103519229 A CN103519229 A CN 103519229A CN 201310417211 A CN201310417211 A CN 201310417211A CN 103519229 A CN103519229 A CN 103519229A
Authority
CN
China
Prior art keywords
parts
pulp
sausages
celery
zucc
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
CN201310417211.0A
Other languages
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 CN201310417211.0A priority Critical patent/CN103519229A/en
Publication of CN103519229A publication Critical patent/CN103519229A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat 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 A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat 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 A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105Sweet potatoes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

Abstract

The invention discloses a preparation method for pulp sausages. The pulp sausages are prepared from the following raw materials in parts by weight: 60-70 parts of streaky pork, 20-30 parts of potato starch, 20-30 parts of yam meat, 8-10 parts of medlar pulp, 3-5 parts of hawthorns, 3-5 parts of gynostemma pentaphyllum, 2-4 parts of semen cassiae, 2-4 parts of lotus leaves, 2-3 parts of rhizoma alismatis, 2-3 parts of seaweed, 2-3 parts of carrots, 2-3 parts of celery, 2-3 parts of cucumbers and a proper amount of edible salt. The preparation method for pulp sausages is simple in technology, easy to implement and suitable for batch production. According to the raw materials of the product, the yam meat is used as a main material, and vegetables and fruits such as the carrots and the celery are used as auxiliary materials, so that the pulp sausages have rich vitamins and nutritional ingredients required by a human body, and is beneficial to the human body if people often eat the pulp sausages.

Description

A kind of processing method of pulp sausage
Technical field
The processing method that the present invention relates to a kind of pulp 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 pulp sausage.
The present invention is achieved by the following technical solutions:
A processing method for pulp sausage, is characterized in that comprising the following steps:
(1) take the raw material of following mass parts: streaky pork 60-70, potato starch 20-30, cornus officinalis sieb et zucc 20-30, FRUCTUS LYCII 8-10, hawthorn 3-5, gynostemma pentaphylla 3-5, cassia seed 2-4, lotus leaf 2-4, rhizoma alismatis 2-3, marine alga 2-3, carrot 2-3, celery 2-3, cucumber 2-3, salt are appropriate;
(2) matrimony vine, hawthorn, gynostemma pentaphylla, cassia seed, lotus leaf, rhizoma alismatis, marine alga are added to suitable quantity of water, heating is extracted, and places on the water a food steamer, and cornus officinalis sieb et zucc is placed on food steamer, after having extracted, takes out cornus officinalis sieb et zucc, is pressed into Buddhist nun, and liquid filtering in pot, obtains extract;
(3) boiling water for carrot, celery, cucumber is soaked to 3-5 minute, then with juice extractor, rubs, vegetables and fruits mud;
(4) after streaky pork is cleaned being drained, with meat grinder, rub, mixes with the raw material of above-mentioned preparation, then add potato starch and salt in right amount, after stirring, be transferred in steamer and cook, then, through filling, sterilizing, sealing, obtain.
Advantage of the present invention is:
The invention provides a kind of preparation method of pulp sausage, technique is simple, be easy to realize, and is applicable to batch production; In products material of the present invention, take cornus officinalis sieb et zucc as major ingredient, the vegetables and fruits such as carrot, celery are auxiliary material, contain abundant vitamin and needed by human body nutritional labeling, often edible useful to human body.
The specific embodiment
Embodiment 1
A processing method for pulp sausage, is characterized in that comprising the following steps:
(1) take the raw material of following mass parts (kg): streaky pork 60, potato starch 30, cornus officinalis sieb et zucc 20, FRUCTUS LYCII 8, hawthorn 5, gynostemma pentaphylla 3, cassia seed 2, lotus leaf 4, rhizoma alismatis 2, marine alga 2, carrot 3, celery 3, cucumber 3, salt are appropriate;
(2) matrimony vine, hawthorn, gynostemma pentaphylla, cassia seed, lotus leaf, rhizoma alismatis, marine alga are added to suitable quantity of water, heating is extracted, and places on the water a food steamer, and cornus officinalis sieb et zucc is placed on food steamer, after having extracted, takes out cornus officinalis sieb et zucc, is pressed into Buddhist nun, and liquid filtering in pot, obtains extract;
(3) boiling water for carrot, celery, cucumber is soaked 5 minutes, then with juice extractor, rubs, vegetables and fruits mud;
(4) after streaky pork is cleaned being drained, with meat grinder, rub, mixes with the raw material of above-mentioned preparation, then add potato starch and salt in right amount, after stirring, be transferred in steamer and cook, then, through filling, sterilizing, sealing, obtain.
The invention provides a kind of preparation method of pulp sausage, technique is simple, be easy to realize, and is applicable to batch production; In products material of the present invention, take cornus officinalis sieb et zucc as major ingredient, the vegetables and fruits such as carrot, celery are auxiliary material, contain abundant vitamin and needed by human body nutritional labeling, often edible useful to human body.

Claims (1)

1. a processing method for pulp sausage, is characterized in that comprising the following steps:
(1) take the raw material of following mass parts: streaky pork 60-70, potato starch 20-30, cornus officinalis sieb et zucc 20-30, FRUCTUS LYCII 8-10, hawthorn 3-5, gynostemma pentaphylla 3-5, cassia seed 2-4, lotus leaf 2-4, rhizoma alismatis 2-3, marine alga 2-3, carrot 2-3, celery 2-3, cucumber 2-3, salt are appropriate;
(2) matrimony vine, hawthorn, gynostemma pentaphylla, cassia seed, lotus leaf, rhizoma alismatis, marine alga are added to suitable quantity of water, heating is extracted, and places on the water a food steamer, and cornus officinalis sieb et zucc is placed on food steamer, after having extracted, takes out cornus officinalis sieb et zucc, is pressed into Buddhist nun, and liquid filtering in pot, obtains extract;
(3) boiling water for carrot, celery, cucumber is soaked to 3-5 minute, then with juice extractor, rubs, vegetables and fruits mud;
(4) after streaky pork is cleaned being drained, with meat grinder, rub, mixes with the raw material of above-mentioned preparation, then add potato starch and salt in right amount, after stirring, be transferred in steamer and cook, then, through filling, sterilizing, sealing, obtain.
CN201310417211.0A 2013-09-13 2013-09-13 Processing method for pulp sausages Pending CN103519229A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310417211.0A CN103519229A (en) 2013-09-13 2013-09-13 Processing method for pulp sausages

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310417211.0A CN103519229A (en) 2013-09-13 2013-09-13 Processing method for pulp sausages

Publications (1)

Publication Number Publication Date
CN103519229A true CN103519229A (en) 2014-01-22

Family

ID=49921865

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310417211.0A Pending CN103519229A (en) 2013-09-13 2013-09-13 Processing method for pulp sausages

Country Status (1)

Country Link
CN (1) CN103519229A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105054107A (en) * 2015-07-15 2015-11-18 余华典 Vegetable sausage and preparation method thereof
CN105410745A (en) * 2015-11-19 2016-03-23 张永芳 Spinach and squid ham sausages capable of stopping bleeding and nourishing blood and preparation method of spinach and squid ham sausages
CN105410750A (en) * 2015-11-19 2016-03-23 张永芳 Cucumber and squid ham sausages capable of promoting water circulation and promoting diuresis and preparation method of cucumber and squid ham sausages
CN105433291A (en) * 2015-11-19 2016-03-30 张永芳 Pagodatree flower and squid ham sausages capable of clearing heat and reducing blood pressure and preparation method of pagodatree flower and squid ham sausages

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1108901A (en) * 1994-03-23 1995-09-27 刘兆祥 Sausages for medical meals
CN101116514A (en) * 2007-06-21 2008-02-06 王雪鸿 Sausage with mixed material
CN103099241A (en) * 2012-11-15 2013-05-15 江苏远鸿食品有限公司 Formula and preparation process of baked sweet potato sausage
CN103222647A (en) * 2013-04-25 2013-07-31 马俊 Big pork sausage with sweet potato fragrance

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1108901A (en) * 1994-03-23 1995-09-27 刘兆祥 Sausages for medical meals
CN101116514A (en) * 2007-06-21 2008-02-06 王雪鸿 Sausage with mixed material
CN103099241A (en) * 2012-11-15 2013-05-15 江苏远鸿食品有限公司 Formula and preparation process of baked sweet potato sausage
CN103222647A (en) * 2013-04-25 2013-07-31 马俊 Big pork sausage with sweet potato fragrance

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105054107A (en) * 2015-07-15 2015-11-18 余华典 Vegetable sausage and preparation method thereof
CN105410745A (en) * 2015-11-19 2016-03-23 张永芳 Spinach and squid ham sausages capable of stopping bleeding and nourishing blood and preparation method of spinach and squid ham sausages
CN105410750A (en) * 2015-11-19 2016-03-23 张永芳 Cucumber and squid ham sausages capable of promoting water circulation and promoting diuresis and preparation method of cucumber and squid ham sausages
CN105433291A (en) * 2015-11-19 2016-03-30 张永芳 Pagodatree flower and squid ham sausages capable of clearing heat and reducing blood pressure and preparation method of pagodatree flower and squid ham sausages

Similar Documents

Publication Publication Date Title
CN103637141B (en) A kind of hotpot condiment and preparation method thereof
CN104585613A (en) Skin-beautifying flour with hibiscus
CN103689339A (en) Composite purple sweet potato health care rice and preparation method thereof
CN103519229A (en) Processing method for pulp sausages
CN104000153A (en) Porphyra and osmanthus fragrans nutritional seasoning
CN103535765A (en) Method for preparing sausage capable of decreasing internal heat
CN103535760A (en) Method for preparing chicken sausage
CN104286890A (en) Appetizing sauce spiced beef and preparation method thereof
CN103637222A (en) Bean dreg dried meat slices and preparation method thereof
CN103519228A (en) Preparation method for blood fat reduction sausages
CN103461882A (en) Vegetable hypoglycemic health care sausage and processing method thereof
CN103445212A (en) Processing method of preserved fruit sausage capable of promoting digestion
CN103584157A (en) Processing method of corn and jujube soup sausage
CN103519227A (en) Processing method of cooked tofu-meat flavored sausage
CN103519230B (en) A kind of processing method of red date sausage
CN103519221A (en) Processing method for high-calcium sausages
CN104207249B (en) The unusual fruit juice of a kind of spinach
CN103535763A (en) Method for processing scallop sausage
CN104473195A (en) Five spice seasoned trotter and processing method thereof
CN104223131A (en) Sweet potato-flavor beef granules
CN104116063A (en) Jianghuai flavor nutritional assorted soy-sauce pickles and preparation method thereof
CN103535752A (en) Processing method of yellow plant sausage
CN101156693A (en) Pearl tendon ball can and preparation method
CN103584155A (en) Preparation method of health-maintaining sausage
CN103535766A (en) Processing method of sausage with mung bean flavour

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: 20140122