CN103535764A - Processing method of black rice sausage - Google Patents
Processing method of black rice sausage Download PDFInfo
- Publication number
- CN103535764A CN103535764A CN201310417118.XA CN201310417118A CN103535764A CN 103535764 A CN103535764 A CN 103535764A CN 201310417118 A CN201310417118 A CN 201310417118A CN 103535764 A CN103535764 A CN 103535764A
- Authority
- CN
- China
- Prior art keywords
- black rice
- parts
- flower
- processing method
- sausage
- 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
Links
- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 35
- 235000013580 sausages Nutrition 0.000 title claims abstract description 16
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 235000000832 Ayote Nutrition 0.000 claims abstract description 7
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 7
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 7
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 7
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 7
- 240000005783 Lathyrus sativus Species 0.000 claims abstract description 7
- 235000010671 Lathyrus sativus Nutrition 0.000 claims abstract description 7
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 7
- 240000000249 Morus alba Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 239000008120 corn starch Substances 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 7
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- 240000004244 Cucurbita moschata Species 0.000 claims description 6
- 244000302512 Momordica charantia Species 0.000 claims description 6
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 6
- 235000018365 Momordica dioica Nutrition 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 229930002877 anthocyanin Natural products 0.000 abstract description 3
- 235000010208 anthocyanin Nutrition 0.000 abstract description 3
- 239000004410 anthocyanin Substances 0.000 abstract description 3
- 150000004636 anthocyanins Chemical class 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 240000001980 Cucurbita pepo Species 0.000 abstract 1
- 241001646823 Phlomis mongolica Species 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- -1 superoxide anions Chemical class 0.000 abstract 1
- 208000001953 Hypotension Diseases 0.000 description 2
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 2
- 230000002929 anti-fatigue Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 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
- A23L13/60—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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- 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)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a processing method of black rice sausage. The black rice sausage is prepared from the following raw materials in parts by weight: 60-80 parts of pork lean, 20-30 parts of fat, 15-20 parts of black rice, 15-20 parts of corn starch, 5-8 parts of bitter gourd leaf, 5-8 parts of buckwheat root, 3-5 parts of mulberry leaf, 2-4 parts of white pea flower, 2-3 parts of cucumber flower, 1-3 parts of greenish lily flower, 1-2 parts of phlomis mongolica and 1-2 parts of pumpkin flower. The processing method of the black rice sausage is simple in technology, raw materials are safe and healthy, and the black rice sausage product has high capability of removing superoxide anions and free radicals as black rice contains massive anthocyanin, can effectively improve fatigue resistance of a human body and also has the healthcare functions of reducing blood fat, lowering blood pressure and the like.
Description
Technical field
The processing method that the present invention relates to a kind of black rice 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 black rice sausage.
The present invention is achieved by the following technical solutions:
A processing method for black rice sausage, is characterized in that comprising the following steps:
(1) take the raw material of following mass parts: lean pork 60-80, show condition 20-30, black rice 15-20, cornstarch 15-20, balsampear leaf 5-8, buckwheat root 5-8, mulberry leaf 3-5, white pea flower 2-4, cucumber 2-3, lily 1-3, string of bells hung round the neck grass 1-2, pumpkin flower 1-2;
(2) after balsampear leaf, buckwheat root, mulberry leaf, white pea flower, cucumber, lily, string of bells hung round the neck grass, pumpkin flower are wrapped up with gauze, put into pot together with black rice, add water infusion 30-40 minute, then gauze is pulled out, remainder filters, obtain respectively black rice slag and congee juice, after black rice slag is dried, carry out abrasive dust, obtain black rice flour;
(3) lean pork and show condition are put into meat grinder, rub meat mud, then, with congee juice, black rice flour, cornstarch mix and blend, after stirring, be transferred in steamer, steam to well-done rear filling, through sterilizing, sealing, obtain.
Advantage of the present invention is:
The invention provides a kind of processing method of black rice sausage, technique is simple, raw material is healthy and safe, product of the present invention, because black rice contains a large amount of anthocyanin, there is higher removing superoxide anion and free radical ability, can effectively improve human body and improve its anti-fatigue ability, there is reducing blood lipid and the health care such as hypotensive simultaneously.
The specific embodiment
Embodiment 1
A processing method for black rice sausage, is characterized in that comprising the following steps:
(1) take the raw material of following mass parts (kg): lean pork 60, show condition 30, black rice 20, cornstarch 15, balsampear leaf 7, buckwheat root 6, mulberry leaf 3, white pea spend 3, cucumber 2, lily 2, string of bells hung round the neck grass 1, pumpkin spend 2;
(2) after balsampear leaf, buckwheat root, mulberry leaf, white pea flower, cucumber, lily, string of bells hung round the neck grass, pumpkin flower are wrapped up with gauze, put into pot together with black rice, add water infusion 30 minutes, then gauze is pulled out, remainder filters, obtain respectively black rice slag and congee juice, after black rice slag is dried, carry out abrasive dust, obtain black rice flour;
(3) lean pork and show condition are put into meat grinder, rub meat mud, then, with congee juice, black rice flour, cornstarch mix and blend, after stirring, be transferred in steamer, steam to well-done rear filling, through sterilizing, sealing, obtain.
The invention provides a kind of processing method of black rice sausage, technique is simple, raw material is healthy and safe, product of the present invention, because black rice contains a large amount of anthocyanin, there is higher removing superoxide anion and free radical ability, can effectively improve human body and improve its anti-fatigue ability, there is reducing blood lipid and the health care such as hypotensive simultaneously.
Claims (1)
1. a processing method for black rice sausage, is characterized in that comprising the following steps:
(1) take the raw material of following mass parts: lean pork 60-80, show condition 20-30, black rice 15-20, cornstarch 15-20, balsampear leaf 5-8, buckwheat root 5-8, mulberry leaf 3-5, white pea flower 2-4, cucumber 2-3, lily 1-3, string of bells hung round the neck grass 1-2, pumpkin flower 1-2;
(2) after balsampear leaf, buckwheat root, mulberry leaf, white pea flower, cucumber, lily, string of bells hung round the neck grass, pumpkin flower are wrapped up with gauze, put into pot together with black rice, add water infusion 30-40 minute, then gauze is pulled out, remainder filters, obtain respectively black rice slag and congee juice, after black rice slag is dried, carry out abrasive dust, obtain black rice flour;
(3) lean pork and show condition are put into meat grinder, rub meat mud, then, with congee juice, black rice flour, cornstarch mix and blend, after stirring, be transferred in steamer, steam to well-done rear filling, through sterilizing, sealing, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310417118.XA CN103535764A (en) | 2013-09-13 | 2013-09-13 | Processing method of black rice sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310417118.XA CN103535764A (en) | 2013-09-13 | 2013-09-13 | Processing method of black rice sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103535764A true CN103535764A (en) | 2014-01-29 |
Family
ID=49959926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310417118.XA Pending CN103535764A (en) | 2013-09-13 | 2013-09-13 | Processing method of black rice sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103535764A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213248A (en) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of antioxidative sootiness sausage and processing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN103125971A (en) * | 2011-11-23 | 2013-06-05 | 杨文友 | Sausage |
| CN103271375A (en) * | 2013-05-20 | 2013-09-04 | 胡和秀 | Water caltrop black rice sausages |
| CN103284195A (en) * | 2013-03-29 | 2013-09-11 | 吴龑 | A roe and red bean sausage and a preparation method therefor |
-
2013
- 2013-09-13 CN CN201310417118.XA patent/CN103535764A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN103125971A (en) * | 2011-11-23 | 2013-06-05 | 杨文友 | Sausage |
| CN103284195A (en) * | 2013-03-29 | 2013-09-11 | 吴龑 | A roe and red bean sausage and a preparation method therefor |
| CN103271375A (en) * | 2013-05-20 | 2013-09-04 | 胡和秀 | Water caltrop black rice sausages |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213248A (en) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of antioxidative sootiness sausage and processing method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20140129 |