CN103689645A - Needle mushroom and pork sausage - Google Patents
Needle mushroom and pork sausage Download PDFInfo
- 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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- parts
- pork
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- powder
- potato
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- 235000015277 pork Nutrition 0.000 title claims abstract description 20
- 235000013580 sausages Nutrition 0.000 title claims abstract description 17
- 235000001674 Agaricus brunnescens Nutrition 0.000 title abstract 3
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 12
- 235000019219 chocolate Nutrition 0.000 claims abstract description 12
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 10
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 10
- 241000220317 Rosa Species 0.000 claims abstract description 9
- 241000219784 Sophora Species 0.000 claims abstract description 9
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 9
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 210000000582 semen Anatomy 0.000 claims abstract description 8
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000020095 red wine Nutrition 0.000 claims abstract description 7
- 239000000284 extract Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 18
- 244000003416 Asparagus officinalis Species 0.000 claims description 10
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 10
- 235000013373 food additive Nutrition 0.000 claims description 9
- 239000002778 food additive Substances 0.000 claims description 9
- 239000009636 Huang Qi Substances 0.000 claims description 7
- 240000007049 Juglans regia Species 0.000 claims description 7
- 235000009496 Juglans regia Nutrition 0.000 claims description 7
- 244000241838 Lycium barbarum Species 0.000 claims description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 7
- 235000020234 walnut Nutrition 0.000 claims description 7
- 241000272814 Anser sp. Species 0.000 claims description 6
- 241000415261 Murdannia Species 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 235000013575 mashed potatoes Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 240000002900 Arthrospira platensis Species 0.000 claims description 3
- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 3
- 240000002045 Guettarda speciosa Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 241000251511 Holothuroidea Species 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 229940082787 spirulina Drugs 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 241000045403 Astragalus propinquus Species 0.000 abstract 2
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 2
- 244000182216 Mimusops elengi Species 0.000 abstract 2
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 2
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 2
- 235000006533 astragalus Nutrition 0.000 abstract 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 241001313869 Arundina graminifolia Species 0.000 abstract 1
- 235000018142 Hedysarum alpinum var americanum Nutrition 0.000 abstract 1
- 240000006461 Hedysarum alpinum var. americanum Species 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000015275 goose meat Nutrition 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 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
- 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 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
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)
- 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
?
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.
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
ID=50351433
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)
| Country | Link |
|---|---|
| CN (1) | CN103689645A (en) |
Cited By (6)
| 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)
| 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 |
-
2013
- 2013-12-09 CN CN201310652588.4A patent/CN103689645A/en active Pending
Patent Citations (5)
| 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)
| 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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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20140402 |