CN103564388A - Flavor sausage seasoning packet and preparation method thereof - Google Patents
Flavor sausage seasoning packet and preparation method thereof Download PDFInfo
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- CN103564388A CN103564388A CN201310442214.XA CN201310442214A CN103564388A CN 103564388 A CN103564388 A CN 103564388A CN 201310442214 A CN201310442214 A CN 201310442214A CN 103564388 A CN103564388 A CN 103564388A
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- spice
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- 235000019634 flavors Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 27
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 7
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 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 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 4
- 241000951473 Schizonepeta Species 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 241001061906 Caragana Species 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 244000046146 Pueraria lobata Species 0.000 claims description 3
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 241000619366 Caragana sinica Species 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 241000717679 Mosla Species 0.000 abstract 1
- 235000004347 Perilla Nutrition 0.000 abstract 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 230000027939 micturition Effects 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 4
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a flavor sausage seasoning packet prepared from the following raw materials in parts by weight: 18-20 parts of chilli powder, 16-18 parts of pepper powder, 13-15 parts of ground pepper powder, 10-12 parts of soybean curb residues, 1-2 parts of bay leaves, 2-3 parts of persimmon leaves, 1-2 parts of roots of caragana sinica, 1-2 parts of perilla stems, 2-3 parts of radix puerariae, 2-3 parts of Chinese mosla herbs, 1-2 parts of schizonepeta, 2-3 parts of cassia barks, 3-5 parts of ginger shoots, 8-10 parts of coix seed oil, 5-6 parts of spice, 8-10 parts of table salt, 5-6 parts of white sugar, 4-5 parts of rice vinegar and 40-50 parts of wine. A nutritive and healthcare sausage seasoning is prepared by mixing, processing and proportioning various seasonings and raw materials of traditional Chinese medicines; the sausage seasoning is unique in flavor and spicy and hot for a long term and has the effects of invigorating the stomach and regulating vital energy, reducing fat and losing weight, promoting coronary circulation, warming the spleen and liver as well as helping urination and defaecation; a certain quantity of seasoning can be added directly, conveniently and rapidly when sausages are prepared, so that the sausages with favorable tastes can be prepared by people without too much experience.
Description
?
Technical field
The present invention relates to a kind of flavouring, relate in particular to a kind of flavor sausage flavor pack and preparation method thereof.
Background technology
Sausage is requisite a kind of cuisines on people's dining table, but many sausages are in order to guarantee the color and luster of meat and mouthfeel and to have added food additives on the market, caused the problem of food security, therefore increasing people select to do it yourself to make sausage, but lack experience, can cause sausage mouthfeel not good; The present invention, by multi-condiment material processing allotment, makes a kind of conveniently sausage flavoring.
Summary of the invention
The present invention has overcome the deficiencies in the prior art, and a kind of flavor sausage flavor pack and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A flavor pack is to be made by the raw material of following weight parts:
Chilli powder 18-20, zanthoxylum powder 16-18, pepper powder 13-15, soybean residue 10-12, basyleave 1-2, persimmon leaf 2-3, Chinese peashrub root 1-2, Caulis Perillae 1-2, root of kudzu vine 2-3, elscholtiza 2-3, schizonepeta 1-2, cassia bark 2-3, ginger bamboo shoot 3-5, coix seed oil 8-10, spice 5-6, salt 8-10, white sugar 5-6, rice vinegar 4-5, white wine 40-50.
A flavor pack preparation method, comprises the following steps:
(1) soybean residue is rinsed to without white slurry with clear water, after draining, send into steamer, big fire cooks, the peeling of ginger bamboo shoot is cleaned, be cut into end, with a small amount of coix seed oil quick-fried to going out perfume (or spice), pour into the soybean residue cooking, slow fire stir-fries to micro-Huang, cooling rear taking-up, spreads out and dries, then grinds, cross 100-120 mesh sieve, obtain okara powder;
(2) by Chinese medicine material co-grindings such as basyleave, persimmon leaf, Chinese peashrub roots, add 5-6 times of clear water, slow fire boiling 40-50 minute again after intense fire boils, filters, and filtrate spraying is dry, obtains Chinese medicinal granule;
(3) residue coix seed oil is made popular, added successively chilli powder, zanthoxylum powder, pepper powder and spice, the 2-3 minute that stir-fries, adds white sugar, rice vinegar and white wine, adds a cover little fiery boiling 30-40 minute, freeze drying, and grinds, crosses 80-100 mesh sieve, obtains toppings;
(4) above-mentioned okara powder, Chinese medicinal granule, toppings and salt are mixed, sterilization packaging, obtains finished product.
Compared with prior art, advantage of the present invention is:
The present invention is by multi-condiment material and the allotment of Chinese medicine material hybrid process, make a kind of sausage flavoring of nutrition and health care, its fragrance is unique, spicy long, have that stomach invigorating is regulated the flow of vital energy, the effect of lowering blood-fat and reducing weight, blood circulation and channel invigorating, the warm liver of warm spleen, diuresis defaecation, when making sausage, can directly add quantitative flavoring, convenient and swift, the people that lack experience also can make the good sausage of taste.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A flavor pack is to be made by the raw material of following weight (jin):
Chilli powder 20, zanthoxylum powder 18, pepper powder 15, soybean residue 12, basyleave 2, persimmon leaf 3, Chinese peashrub root 2, Caulis Perillae 2, the root of kudzu vine 3, elscholtiza 3, schizonepeta 2, cassia bark 3, ginger bamboo shoot 5, coix seed oil 10, spice 6, salt 10, white sugar 6, rice vinegar 5, white wine 50.
A flavor pack preparation method, comprises the following steps:
(1) soybean residue is rinsed to without white slurry with clear water, after draining, send into steamer, big fire cooks, the peeling of ginger bamboo shoot is cleaned, be cut into end, with a small amount of coix seed oil quick-fried to going out perfume (or spice), pour into the soybean residue cooking, slow fire stir-fries to micro-Huang, cooling rear taking-up, spreads out and dries, then grinds, cross 120 mesh sieves, obtain okara powder;
(2) by Chinese medicine material co-grindings such as basyleave, persimmon leaf, Chinese peashrub roots, add 6 times of clear water, slow fire boiling 40 minutes again after intense fire boils, filters, and filtrate spraying is dry, obtains Chinese medicinal granule;
(3) residue coix seed oil is made popular, added successively chilli powder, zanthoxylum powder, pepper powder and spice, stir-fry 3 minutes, add white sugar, rice vinegar and white wine, add a cover little fiery boiling 40 minutes, freeze drying, grinds, crosses 100 mesh sieves, obtains toppings;
(4) above-mentioned okara powder, Chinese medicinal granule, toppings and salt are mixed, sterilization packaging, obtains finished product.
Claims (2)
1. a flavor sausage flavor pack, it is characterized in that being made by the raw material of following weight parts:
Chilli powder 18-20, zanthoxylum powder 16-18, pepper powder 13-15, soybean residue 10-12, basyleave 1-2, persimmon leaf 2-3, Chinese peashrub root 1-2, Caulis Perillae 1-2, root of kudzu vine 2-3, elscholtiza 2-3, schizonepeta 1-2, cassia bark 2-3, ginger bamboo shoot 3-5, coix seed oil 8-10, spice 5-6, salt 8-10, white sugar 5-6, rice vinegar 4-5, white wine 40-50.
2. a flavor sausage flavor pack preparation method as claimed in claim 1, is characterized in that comprising the following steps:
(1) soybean residue is rinsed to without white slurry with clear water, after draining, send into steamer, big fire cooks, the peeling of ginger bamboo shoot is cleaned, be cut into end, with a small amount of coix seed oil quick-fried to going out perfume (or spice), pour into the soybean residue cooking, slow fire stir-fries to micro-Huang, cooling rear taking-up, spreads out and dries, then grinds, cross 100-120 mesh sieve, obtain okara powder;
(2) by Chinese medicine material co-grindings such as basyleave, persimmon leaf, Chinese peashrub roots, add 5-6 times of clear water, slow fire boiling 40-50 minute again after intense fire boils, filters, and filtrate spraying is dry, obtains Chinese medicinal granule;
(3) residue coix seed oil is made popular, added successively chilli powder, zanthoxylum powder, pepper powder and spice, the 2-3 minute that stir-fries, adds white sugar, rice vinegar and white wine, adds a cover little fiery boiling 30-40 minute, freeze drying, and grinds, crosses 80-100 mesh sieve, obtains toppings;
(4) above-mentioned okara powder, Chinese medicinal granule, toppings and salt are mixed, sterilization packaging, obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310442214.XA CN103564388A (en) | 2013-09-26 | 2013-09-26 | Flavor sausage seasoning packet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310442214.XA CN103564388A (en) | 2013-09-26 | 2013-09-26 | Flavor sausage seasoning packet and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103564388A true CN103564388A (en) | 2014-02-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310442214.XA Pending CN103564388A (en) | 2013-09-26 | 2013-09-26 | Flavor sausage seasoning packet and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103564388A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831601A (en) * | 2016-04-01 | 2016-08-10 | 吉林农业大学 | Making method of healthy instant spiced wood frog food containing perilla frutescens and Herba Moslae extract products |
| CN112042883A (en) * | 2020-09-16 | 2020-12-08 | 江苏长寿集团有限公司 | Seasoning formula for improving taste of dried meat floss |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088407A (en) * | 1992-12-25 | 1994-06-29 | 何江宁 | A kind of delicious sausage formulation suited all people |
| CN1269169A (en) * | 1999-04-06 | 2000-10-11 | 陈江辉 | Eight-treasure nourishing sausage product and preparation method thereof |
| CN1528188A (en) * | 2003-10-01 | 2004-09-15 | 王永光 | Method for preparing health-care condiment |
| CN101595969A (en) * | 2009-06-26 | 2009-12-09 | 巫溪县李大姐肉食品有限公司 | Sausage seasoning |
| CN103190587A (en) * | 2013-04-16 | 2013-07-10 | 四川金宫川派味业有限公司 | Sausage seasoning with zanthoxylum schinifolium flavor and making method of seasoning |
-
2013
- 2013-09-26 CN CN201310442214.XA patent/CN103564388A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088407A (en) * | 1992-12-25 | 1994-06-29 | 何江宁 | A kind of delicious sausage formulation suited all people |
| CN1269169A (en) * | 1999-04-06 | 2000-10-11 | 陈江辉 | Eight-treasure nourishing sausage product and preparation method thereof |
| CN1528188A (en) * | 2003-10-01 | 2004-09-15 | 王永光 | Method for preparing health-care condiment |
| CN101595969A (en) * | 2009-06-26 | 2009-12-09 | 巫溪县李大姐肉食品有限公司 | Sausage seasoning |
| CN103190587A (en) * | 2013-04-16 | 2013-07-10 | 四川金宫川派味业有限公司 | Sausage seasoning with zanthoxylum schinifolium flavor and making method of seasoning |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831601A (en) * | 2016-04-01 | 2016-08-10 | 吉林农业大学 | Making method of healthy instant spiced wood frog food containing perilla frutescens and Herba Moslae extract products |
| CN112042883A (en) * | 2020-09-16 | 2020-12-08 | 江苏长寿集团有限公司 | Seasoning formula for improving taste of dried meat floss |
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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 |
Application publication date: 20140212 |
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| RJ01 | Rejection of invention patent application after publication |