CN103584155A - Preparation method of health-maintaining sausage - Google Patents
Preparation method of health-maintaining sausage Download PDFInfo
- Publication number
- CN103584155A CN103584155A CN201310436998.5A CN201310436998A CN103584155A CN 103584155 A CN103584155 A CN 103584155A CN 201310436998 A CN201310436998 A CN 201310436998A CN 103584155 A CN103584155 A CN 103584155A
- Authority
- CN
- China
- Prior art keywords
- parts
- health
- sausage
- preparation
- maintaining
- 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
- 235000013580 sausages Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000014121 butter Nutrition 0.000 claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 235000000832 Ayote Nutrition 0.000 claims abstract description 7
- 240000004244 Cucurbita moschata Species 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
- 244000000626 Daucus carota Species 0.000 claims abstract description 7
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 7
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 7
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 7
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract description 7
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 7
- 241000830535 Ligustrum lucidum Species 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 239000006071 cream Substances 0.000 claims abstract description 7
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000020097 white wine Nutrition 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 4
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 6
- 244000205754 Colocasia esculenta Species 0.000 claims description 6
- 244000163122 Curcuma domestica Species 0.000 claims description 6
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 6
- 235000003373 curcuma longa Nutrition 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013976 turmeric Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000010923 batch production Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 235000014375 Curcuma Nutrition 0.000 abstract 1
- 244000164480 Curcuma aromatica Species 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 241001522234 Steudnera Species 0.000 abstract 1
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The invention discloses a preparation method of health-maintaining sausage. The health-maintaining sausage is prepared by adopting the following raw materials in parts by weight: 70-80 parts of marbled meat, 20-30 parts of egg white, 8-10 parts of cream, 8-10 parts of butter, 3-5 parts of rhizoma alismatis, 3-5 parts of grape pip, 2-4 parts of glossy privet fruit, 2-4 parts of gynostemma pentaphylla, 2-5 parts of radix curcuma, 1-3 parts of sea-buckthorn, 2-3 parts of pumpkin, 2-3 parts of henry steudnera tuber, 2-3 parts of potato, 1-3 parts of carrot, and a defined amount of salt and white wine. The invention provides a preparation method of the health-maintaining sausage; and the preparation method is simple in process, easy to realize, and suitable for batch production. The raw materials of the health-maintaining sausage are safe and sanitary, and include multiple Chinese herbal medicines and multiple fruits; and the contained nutritional ingredients can fully meet the demand of a human body, and are beneficial to the health of the human body.
Description
Technical field
The preparation method who the present invention relates to a kind of health 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 health sausage.
The present invention is achieved by the following technical solutions:
A preparation method for health sausage, is characterized in that comprising the following steps:
(1) take the raw material of following mass parts: streaky pork 70-80, egg 20-30, cream 8-10, butter 8-10, rhizoma alismatis 3-5, grape pip 3-5, fruit of glossy privet 2-4, gynostemma pentaphylla 2-4, turmeric 2-5, sea-buckthorn 1-3, pumpkin 2-3, fragrant taro 1-2, potato 2-3, carrot 1-3, salt, white wine are appropriate; (2) butter, rhizoma alismatis, grape pip, the fruit of glossy privet, gynostemma pentaphylla, turmeric, sea-buckthorn are added to suitable quantity of water and extract 2-3 time, merge extract, then pumpkin, fragrant taro, potato, carrot are put into extract boiling together, after well-done, be pressed into mud;
(3) after streaky pork is cleaned being drained, with meat grinder, rub, then add egg and appropriate salt, white wine, after stirring, pickle 5-7 hour;
(4) the remaining raw materials such as the raw material of above-mentioned preparation and cream, butter are mixed, after stirring, be transferred in steamer and steam to well-done, then carry out fillingly, then pass through sterilizing, sealing, obtain.
Advantage of the present invention is:
The invention provides a kind of preparation method of health sausage, technique is simple, be easy to realize, and is applicable to batch production; The materials safety health of product of the present invention, includes multiple medicinal herb components and multiple melon and fruit, and the nutritional labeling comprising can fully meet the needs of human body, useful to health.
The specific embodiment
Embodiment 1
A preparation method for health sausage, is characterized in that comprising the following steps:
(1) take the raw material of following mass parts (kg): streaky pork 70, egg 30, cream 8, butter 10, rhizoma alismatis 3, grape pip 3, the fruit of glossy privet 2, gynostemma pentaphylla 4, turmeric 4, sea-buckthorn 3, pumpkin 2, fragrant taro 1-2, potato 3, carrot 1, salt, white wine are appropriate; (2) butter, rhizoma alismatis, grape pip, the fruit of glossy privet, gynostemma pentaphylla, turmeric, sea-buckthorn are added to suitable quantity of water and extract 3 times, merge extract, then pumpkin, fragrant taro, potato, carrot are put into extract boiling together, after well-done, be pressed into mud;
(3) after streaky pork is cleaned being drained, with meat grinder, rub, then add egg and appropriate salt, white wine, after stirring, pickle 6 hours;
(4) the remaining raw materials such as the raw material of above-mentioned preparation and cream, butter are mixed, after stirring, be transferred in steamer and steam to well-done, then carry out fillingly, then pass through sterilizing, sealing, obtain.
The invention provides a kind of preparation method of health sausage, technique is simple, be easy to realize, and is applicable to batch production; The materials safety health of product of the present invention, includes multiple medicinal herb components and multiple melon and fruit, and the nutritional labeling comprising can fully meet the needs of human body, useful to health.
Claims (1)
1. a preparation method for health sausage, is characterized in that comprising the following steps:
(1) take the raw material of following mass parts: streaky pork 70-80, egg 20-30, cream 8-10, butter 8-10, rhizoma alismatis 3-5, grape pip 3-5, fruit of glossy privet 2-4, gynostemma pentaphylla 2-4, turmeric 2-5, sea-buckthorn 1-3, pumpkin 2-3, fragrant taro 1-2, potato 2-3, carrot 1-3, salt, white wine are appropriate; (2) butter, rhizoma alismatis, grape pip, the fruit of glossy privet, gynostemma pentaphylla, turmeric, sea-buckthorn are added to suitable quantity of water and extract 2-3 time, merge extract, then pumpkin, fragrant taro, potato, carrot are put into extract boiling together, after well-done, be pressed into mud;
(3) after streaky pork is cleaned being drained, with meat grinder, rub, then add egg and appropriate salt, white wine, after stirring, pickle 5-7 hour;
(4) the remaining raw materials such as the raw material of above-mentioned preparation and cream, butter are mixed, after stirring, be transferred in steamer and steam to well-done, then carry out fillingly, then pass through sterilizing, sealing, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310436998.5A CN103584155A (en) | 2013-09-24 | 2013-09-24 | Preparation method of health-maintaining sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310436998.5A CN103584155A (en) | 2013-09-24 | 2013-09-24 | Preparation method of health-maintaining sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103584155A true CN103584155A (en) | 2014-02-19 |
Family
ID=50074638
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310436998.5A Pending CN103584155A (en) | 2013-09-24 | 2013-09-24 | Preparation method of health-maintaining sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103584155A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341743A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Potato sausage and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1145199A (en) * | 1995-09-11 | 1997-03-19 | 张群华 | Ham sausage |
| CN101204233A (en) * | 2006-09-22 | 2008-06-25 | 天津中英纳米科技发展有限公司 | Manufacture method for nourishing sausage |
| CN101711576A (en) * | 2008-09-30 | 2010-05-26 | 张明 | Health-care sausage |
-
2013
- 2013-09-24 CN CN201310436998.5A patent/CN103584155A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1145199A (en) * | 1995-09-11 | 1997-03-19 | 张群华 | Ham sausage |
| CN101204233A (en) * | 2006-09-22 | 2008-06-25 | 天津中英纳米科技发展有限公司 | Manufacture method for nourishing sausage |
| CN101711576A (en) * | 2008-09-30 | 2010-05-26 | 张明 | Health-care sausage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341743A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Potato sausage and making method thereof |
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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: 20140219 |