CN103689645A - Needle mushroom and pork sausage - Google Patents

Needle mushroom and pork sausage Download PDF

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Publication number
CN103689645A
CN103689645A CN201310652588.4A CN201310652588A CN103689645A CN 103689645 A CN103689645 A CN 103689645A CN 201310652588 A CN201310652588 A CN 201310652588A CN 103689645 A CN103689645 A CN 103689645A
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CN
China
Prior art keywords
parts
pork
chocolate
powder
potato
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
CN201310652588.4A
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Chinese (zh)
Inventor
朱敏
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ANHUI JIASHILE FOOD PROCESSING Co Ltd
Original Assignee
ANHUI JIASHILE FOOD PROCESSING Co Ltd
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 ANHUI JIASHILE FOOD PROCESSING Co Ltd filed Critical ANHUI JIASHILE FOOD PROCESSING Co Ltd
Priority to CN201310652588.4A priority Critical patent/CN103689645A/en
Publication of CN103689645A publication Critical patent/CN103689645A/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 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
    • A23L13/428Addition 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
    • 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
    • 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
    • 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
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • 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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a needle mushroom and pork sausage which is prepared from the following raw materials in parts by weight: 370-380 parts of pork, 80-100 parts of goose meat, 50-60 parts of chocolate, 50-60 parts of raisin, 40-50 parts of semen juglandis, 30-40 parts of potato, 20-30 parts of millet, 50-60 parts of fish paste, 6-7 parts of sophora flower, 5-6 parts of astragalus membranaceus, 6-7 parts of medlar, 5-6 parts of rose flower, 5-6 parts of arundina graminifolia, 6-7 parts of liquorice root, 4-5 parts of peach leaves, 4-5 parts of peanut coat, 40-50 parts of red wine and the like. The needle mushroom and pork sausage provided by the invention is simple in making process, good in mouth feel due to added food materials such as the chocolate, the raisin and the semen juglandis, and rich in nutrients, has certain effects of maintaining the health and beautifying the skin due to added extracts of Chinese medicinal herbs such as the sophora flower, the astragalus membranaceus, the medlar and the rose flower, and is beneficial to the health of a human body.

Description

A kind of asparagus pork sausage
?
Technical field
The present invention relates generally to sausage and preparation method thereof technical field, relates in particular to a kind of asparagus pork sausage.
Background technology
Sausage is the very ancient food production of a kind of utilization and carnivorous Techniques of preserving, and the meat of animal is rubbed into mud shape, then pours into the elongated cylinder tubular-shaped food that casing is made.The sausage of China has long history, and the type of sausage also has a lot, and still, along with people's growth in the living standard, people no longer only focus on the mouthfeel of food, also has health and the health-care effect of food to be also more and more subject to people's attention.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of preparation method of asparagus pork sausage.
The present invention is achieved by the following technical solutions: a kind of asparagus pork sausage, is comprised of following weight portion raw material: pork 370-380, goose 80-100, chocolate 50-60, raisins 50-60, walnut kernel 40-50, potato 30-40, small Semen setariae 20-30, alec 50-60, sophora flower 6-7, Radix Astragali 5-6, matrimony vine 6-7, rose 5-6, purpleback murdannia herb 5-6, Radix Glycyrrhizae 6-7, peach leaves 4-5, peanut coat 4-5, red wine 40-50, food additives 8-10, salt is appropriate, white granulated sugar is appropriate, water is appropriate.
Food additives, by following weight portion raw material, merge to mix and make: spirulina powder 10-15, pepper powder 20-25, Angelica oil 0.02-0.03, pectin 2-3, wheat germ powder 10-15, bitter buckwheat pollen 5-6, sea cucumber powder 10-15.
A preparation method for asparagus pork sausage, comprises the following steps:
(1) by potato decortication, clean, be cut into bulk, put into pot with together with clean small Semen setariae, add yellow rice wine, heating is stewing boils to potato thoroughly cookedly, and all materials in pot are mashed, and makes mashed potatoes standby;
(2) raisins, walnut kernel are cleaned, made particle, in together with chocolate, red wine as for pot, be heated to chocolate thawing, after stirring, keep melting state standby;
(3) water extraction of sophora flower, the Radix Astragali, matrimony vine, rose, purpleback murdannia herb, Radix Glycyrrhizae, peach leaves, peanut coat doubly being measured with 6-9 is got, and extract spraying is dry, obtains traditional Chinese medicine powder standby;
(4) pork, goose are cleaned, after rubbing with alec, food additives, salt, white granulated sugar, mashed potatoes, step 2 in all materials, traditional Chinese medicine powder merging, after mixing, get casing bowel lavage, bake and dry.
Advantage of the present invention is: a kind of asparagus pork sausage of the present invention, manufacture craft is simple, add the food materials such as chocolate, raisins, walnut, mouthfeel is good, and nutritious, add the extract of the Chinese medicines such as sophora flower, the Radix Astragali, matrimony vine, rose simultaneously, there is the effect of certain face-beautifying health-care, be of value to health.
The specific embodiment
An asparagus pork sausage, is comprised of following weight portion (Kg) raw material: pork 370, goose 80, chocolate 50, raisins 50, walnut kernel 40, potato 30, small Semen setariae 20, alec 50, sophora flower 6, the Radix Astragali 5, matrimony vine 6, rose 5, purpleback murdannia herb 5, Radix Glycyrrhizae 6, peach leaves 4, peanut coat 4, red wine 40, food additives 8, salt is appropriate, white granulated sugar is appropriate, water is appropriate.
Food additives, by following weight portion (Kg) raw material, merge to mix and make: spirulina powder 10, pepper powder 20, Angelica oil 0.02, pectin 2, wheat germ powder 10, bitter buckwheat pollen 5, sea cucumber powder 10.
A preparation method for asparagus pork sausage, comprises the following steps:
(1) by potato decortication, clean, be cut into bulk, put into pot with together with clean small Semen setariae, add yellow rice wine, heating is stewing boils to potato thoroughly cookedly, and all materials in pot are mashed, and makes mashed potatoes standby;
(2) raisins, walnut kernel are cleaned, made particle, in together with chocolate, red wine as for pot, be heated to chocolate thawing, after stirring, keep melting state standby;
(3) sophora flower, the Radix Astragali, matrimony vine, rose, purpleback murdannia herb, Radix Glycyrrhizae, peach leaves, peanut coat are got by the water extraction of 6 times of amounts, extract spraying is dry, obtain traditional Chinese medicine powder standby;
(4) pork, goose are cleaned, after rubbing with alec, food additives, salt, white granulated sugar, mashed potatoes, step 2 in all materials, traditional Chinese medicine powder merging, after mixing, get casing bowel lavage, bake and dry.

Claims (2)

1. an asparagus pork sausage, it is characterized in that, by following weight portion raw material, formed: pork 370-380, goose 80-100, chocolate 50-60, raisins 50-60, walnut kernel 40-50, potato 30-40, small Semen setariae 20-30, alec 50-60, sophora flower 6-7, Radix Astragali 5-6, matrimony vine 6-7, rose 5-6, purpleback murdannia herb 5-6, Radix Glycyrrhizae 6-7, peach leaves 4-5, peanut coat 4-5, red wine 40-50, food additives 8-10, salt is appropriate, white granulated sugar is appropriate, water is appropriate;
Described food additives, by following weight portion raw material, merge to mix and make: spirulina powder 10-15, pepper powder 20-25, Angelica oil 0.02-0.03, pectin 2-3, wheat germ powder 10-15, bitter buckwheat pollen 5-6, sea cucumber powder 10-15.
2. the preparation method of a kind of asparagus pork sausage as claimed in claim 1, is characterized in that, comprises the following steps:
(1) by potato decortication, clean, be cut into bulk, put into pot with together with clean small Semen setariae, add yellow rice wine, heating is stewing boils to potato thoroughly cookedly, and all materials in pot are mashed, and makes mashed potatoes standby;
(2) raisins, walnut kernel are cleaned, made particle, in together with chocolate, red wine as for pot, be heated to chocolate thawing, after stirring, keep melting state standby;
(3) water extraction of sophora flower, the Radix Astragali, matrimony vine, rose, purpleback murdannia herb, Radix Glycyrrhizae, peach leaves, peanut coat doubly being measured with 6-9 is got, and extract spraying is dry, obtains traditional Chinese medicine powder standby;
(4) pork, goose are cleaned, after rubbing with alec, food additives, salt, white granulated sugar, mashed potatoes, step 2 in all materials, traditional Chinese medicine powder merging, after mixing, get casing bowel lavage, bake and dry.
CN201310652588.4A 2013-12-09 2013-12-09 Needle mushroom and pork sausage Pending CN103689645A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310652588.4A CN103689645A (en) 2013-12-09 2013-12-09 Needle mushroom and pork sausage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310652588.4A CN103689645A (en) 2013-12-09 2013-12-09 Needle mushroom and pork sausage

Publications (1)

Publication Number Publication Date
CN103689645A true CN103689645A (en) 2014-04-02

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310652588.4A Pending CN103689645A (en) 2013-12-09 2013-12-09 Needle mushroom and pork sausage

Country Status (1)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104323319A (en) * 2014-10-10 2015-02-04 合肥跃杰生态农业科技有限公司 Flavored flammulina velutipes preserved meat and pickling method thereof
CN104921175A (en) * 2015-07-15 2015-09-23 余华典 Donkey-hide gelatin blood replenishing sausage and preparing method thereof
CN105831616A (en) * 2016-04-11 2016-08-10 刘殿坤 A sea cucumber sausage and a processing method thereof
CN107279798A (en) * 2017-08-01 2017-10-24 佛山科学技术学院 A kind of red wine jerky and preparation method thereof
CN108936342A (en) * 2018-06-30 2018-12-07 枣庄学院 A kind of green plum rose rabbit meat sausage and preparation method thereof
CN111109547A (en) * 2020-02-02 2020-05-08 浙江工业大学 Method for making crisp preserved fish sausage

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102048136A (en) * 2009-11-05 2011-05-11 樊宪涛 Health-care sausage capable of expelling toxin and moisturizing skin
CN102894391A (en) * 2012-09-15 2013-01-30 牛岷 Health care golden mushroom sausage
CN102894385A (en) * 2012-09-15 2013-01-30 牛岷 Rabbit sausage with oyster mushroom and pigskin
CN103070411A (en) * 2013-01-23 2013-05-01 宜昌金家湾生态庄园有限公司 Mushroom sausage and preparation method thereof
CN103230037A (en) * 2013-03-29 2013-08-07 蚌埠市丰牧牛羊肉制品有限责任公司 Fungus sausage and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102048136A (en) * 2009-11-05 2011-05-11 樊宪涛 Health-care sausage capable of expelling toxin and moisturizing skin
CN102894391A (en) * 2012-09-15 2013-01-30 牛岷 Health care golden mushroom sausage
CN102894385A (en) * 2012-09-15 2013-01-30 牛岷 Rabbit sausage with oyster mushroom and pigskin
CN103070411A (en) * 2013-01-23 2013-05-01 宜昌金家湾生态庄园有限公司 Mushroom sausage and preparation method thereof
CN103230037A (en) * 2013-03-29 2013-08-07 蚌埠市丰牧牛羊肉制品有限责任公司 Fungus sausage and preparation method thereof

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104323319A (en) * 2014-10-10 2015-02-04 合肥跃杰生态农业科技有限公司 Flavored flammulina velutipes preserved meat and pickling method thereof
CN104921175A (en) * 2015-07-15 2015-09-23 余华典 Donkey-hide gelatin blood replenishing sausage and preparing method thereof
CN105831616A (en) * 2016-04-11 2016-08-10 刘殿坤 A sea cucumber sausage and a processing method thereof
CN107279798A (en) * 2017-08-01 2017-10-24 佛山科学技术学院 A kind of red wine jerky and preparation method thereof
CN108936342A (en) * 2018-06-30 2018-12-07 枣庄学院 A kind of green plum rose rabbit meat sausage and preparation method thereof
CN111109547A (en) * 2020-02-02 2020-05-08 浙江工业大学 Method for making crisp preserved fish sausage

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SE01 Entry into force of request for substantive examination
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Application publication date: 20140402