CN103892321A - 一种水果色拉香肠 - Google Patents

一种水果色拉香肠 Download PDF

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Publication number
CN103892321A
CN103892321A CN201210574840.XA CN201210574840A CN103892321A CN 103892321 A CN103892321 A CN 103892321A CN 201210574840 A CN201210574840 A CN 201210574840A CN 103892321 A CN103892321 A CN 103892321A
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Prior art keywords
fruit
salad
sausage
gram
grams
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CN201210574840.XA
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王兆兵
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Individual
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Priority to CN201210574840.XA priority Critical patent/CN103892321A/zh
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    • 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
    • A23L13/40—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

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

本发明涉及食品加工的技术领域，具体地说是一种水果色拉香肠。该香肠所述材料由以下组成：水果250-500克，火腿肉50-100克，精瘦肉150-300克，色拉油2040克，淀粉20-30克、色拉酱100-200克，辅料50-100克。本发明的目的是在于提供一种水果色拉香肠，口味创新，营养搭配合理。

Description

一种水果色拉香肠
技术领域
本发明涉及食品加工的技术领域，具体地说是一种水果色拉香肠。 
背景技术
随着人们生活水平的改善，对香肠的口味要求亦越来越高。目前市面上销售的香肠制品多为由肉类和淀粉灌制而成的肉肠，虽然这种香肠可以满足热量要求，但是却缺乏维生素等必要的营养成分，现时的人们在追求方便的同时往往也会关注着食品的健康及营养的均衡。 
发明内容
本发明的目的是在于提供一种水果色拉香肠，口味创新，营养搭配合理。 
本发明采用的技术方案是，一种水果色拉香肠，所述材料由以下组成：水果250-500克，火腿肉50-100克，精瘦肉150-300克，色拉油20-40克，淀粉20-30克、色拉酱100-200克，辅料50-100克。 
进一步地说，所述水果为桃、石榴、芒果、木瓜的一种或多种。 
进一步地说，所述辅料是白糖、香辛料。 
本发明的优点是该香肠使用水果和鲜肉为主要原料，口味创新，营养丰富。 
具体实施方式
本发明结合以下实施例作进一步描述， 
实施例1，一种水果色拉香肠，所述材料由以下组成：水果250克，火腿肉50克，精瘦肉150克，色拉油20克，淀粉20克、色拉酱100克，辅料50克。所述水果为桃、石榴、芒果、木瓜的一种或多种。所述辅料是白糖、香辛料。首先在精瘦肉中加入切粒的水果，然后按肉肠的常规加工工艺制成水果色拉香肠。 
实施例2，一种水果色拉香肠，所述材料由以下组成：水果375克，火腿肉75克，精瘦肉225克，色拉油30克，淀粉25克、色拉酱150克，辅料50-100克。所述水果为桃、石榴、芒果、木瓜的一种或多种。所述辅料是白糖、香辛料。首先在精瘦肉中加入切粒的水果，然后按肉肠的常规加工工艺制成水果色拉香肠。 
实施例3，一种水果色拉香肠，其特征在于，所述材料由以下组成：水果500克，火腿肉100克，精瘦肉300克，色拉油40克，淀粉30克、色拉酱200克，辅料100克。所述水果为桃、石榴、芒果、木瓜的一种或多种。所述辅料是白糖、香辛料。首先在精瘦肉中加入切粒的水果，然后按肉肠的常规加工工艺制成水果色拉香肠。 

Claims (3)

1.一种水果色拉香肠，其特征在于，所述材料由以下组成：水果250-500克，火腿肉50-100克，精瘦肉150-300克，植物油20-40克，淀粉20-30克、色拉酱100-200克，辅料50-100克。 
2.根据权利要求1所述的一种水果色拉香肠，其特征在于，所述水果为桃、石榴、芒果、木瓜的一种或多种。 
3.根据权利要求1所述的一种水果色拉香肠，其特征在于，所述辅料是白糖、香辛料。 
CN201210574840.XA 2012-12-26 2012-12-26 一种水果色拉香肠 Pending CN103892321A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210574840.XA CN103892321A (zh) 2012-12-26 2012-12-26 一种水果色拉香肠

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210574840.XA CN103892321A (zh) 2012-12-26 2012-12-26 一种水果色拉香肠

Publications (1)

Publication Number Publication Date
CN103892321A true CN103892321A (zh) 2014-07-02

Family

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Family Applications (1)

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CN201210574840.XA Pending CN103892321A (zh) 2012-12-26 2012-12-26 一种水果色拉香肠

Country Status (1)

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CN (1) CN103892321A (zh)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104207175A (zh) * 2014-07-04 2014-12-17 郭峰 一种水果香肠及其制备方法
RU2567651C1 (ru) * 2015-01-13 2015-11-10 Олег Иванович Квасенков Способ производства консервов "салат из свежей капусты со сладким перцем"
CN105559023A (zh) * 2015-12-24 2016-05-11 遵义市谢老五食品厂 一种芒果味沙拉酱及其制作方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104207175A (zh) * 2014-07-04 2014-12-17 郭峰 一种水果香肠及其制备方法
RU2567651C1 (ru) * 2015-01-13 2015-11-10 Олег Иванович Квасенков Способ производства консервов "салат из свежей капусты со сладким перцем"
CN105559023A (zh) * 2015-12-24 2016-05-11 遵义市谢老五食品厂 一种芒果味沙拉酱及其制作方法

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Application publication date: 20140702