CN104473211A - Preparation method of celery sausage having function of reducing blood pressure - Google Patents
Preparation method of celery sausage having function of reducing blood pressure Download PDFInfo
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- CN104473211A CN104473211A CN201410718197.2A CN201410718197A CN104473211A CN 104473211 A CN104473211 A CN 104473211A CN 201410718197 A CN201410718197 A CN 201410718197A CN 104473211 A CN104473211 A CN 104473211A
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- parts
- celery
- sausage
- stirring
- pulp
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- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 title claims abstract description 38
- 235000010591 Appio Nutrition 0.000 title claims abstract description 38
- 235000013580 sausages Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 230000036772 blood pressure Effects 0.000 title abstract description 6
- 244000101724 Apium graveolens Dulce Group Species 0.000 title 1
- 240000007087 Apium graveolens Species 0.000 claims abstract description 37
- 238000003756 stirring Methods 0.000 claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 235000020997 lean meat Nutrition 0.000 claims abstract description 8
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 7
- 239000000216 gellan gum Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000003814 drug Substances 0.000 claims description 10
- 230000003276 anti-hypertensive effect Effects 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 229920001592 potato starch Polymers 0.000 claims description 6
- 244000144730 Amygdalus persica Species 0.000 claims description 4
- 241000205585 Aquilegia canadensis Species 0.000 claims description 4
- 240000001548 Camellia japonica Species 0.000 claims description 4
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 4
- 240000007311 Commiphora myrrha Species 0.000 claims description 4
- 235000006965 Commiphora myrrha Nutrition 0.000 claims description 4
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 4
- 240000004638 Dendrobium nobile Species 0.000 claims description 4
- 235000015489 Emblica officinalis Nutrition 0.000 claims description 4
- 241001016310 Epimedium grandiflorum Species 0.000 claims description 4
- 241000208688 Eucommia Species 0.000 claims description 4
- 241000361919 Metaphire sieboldi Species 0.000 claims description 4
- 240000000249 Morus alba Species 0.000 claims description 4
- 235000008708 Morus alba Nutrition 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 241000123069 Ocyurus chrysurus Species 0.000 claims description 4
- 241000237502 Ostreidae Species 0.000 claims description 4
- 240000005001 Paeonia suffruticosa Species 0.000 claims description 4
- 235000003889 Paeonia suffruticosa Nutrition 0.000 claims description 4
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims description 4
- 240000003582 Platycodon grandiflorus Species 0.000 claims description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 4
- 241001278833 Rosa laevigata Species 0.000 claims description 4
- 235000000661 Rosa laevigata Nutrition 0.000 claims description 4
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- 235000011517 Terminalia chebula Nutrition 0.000 claims description 4
- 239000006286 aqueous extract Substances 0.000 claims description 4
- 125000003118 aryl group Chemical group 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 235000018597 common camellia Nutrition 0.000 claims description 4
- 235000003373 curcuma longa Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 235000018905 epimedium Nutrition 0.000 claims description 4
- 235000020636 oyster Nutrition 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000013976 turmeric Nutrition 0.000 claims description 4
- 244000163122 Curcuma domestica Species 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
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- 230000007547 defect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
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- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 4
- 244000008991 Curcuma longa Species 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
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- 235000015277 pork Nutrition 0.000 description 1
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Classifications
-
- 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 provides a preparation method of a celery sausage having a function of reducing blood pressure, and relates to the technical field of food production. The preparation method comprises the following steps: preprocessing celeries: cleaning and disinfecting 4-5 parts of fresh celeries, cutting into blocks, blanching, pulping and filtering the disinfected celeries so as to obtain celery pulp, and freezing the celery pulp for later use; before stirring, pre-cooling a stirrer to 9-10 DEG C, adding 12-18 parts of lean meat and the celery pulp to the stirrer, then mixing 3-8 parts of sweet potato powder, 1-1.5 parts of gellan gum and 3-4 parts of seasonings, adding the mixed materials, together with 3-5 parts of vegetable oil and 22-25 parts of iced medicinal liquid, to the stirrer, stirring, then adding 3-6 parts of starch, further stirring at a low speed at beginning so as to mix the materials and then emulsifying the materials at a high speed so as to obtain stuffing; stuffing sausage; steaming and sterilizing twice at a low temperature; and freezing the sausage. The celery sausage disclosed by the invention has a healthcare effect; the celery sausage can be used for avoiding a defect of a conventional sausage which is not good for health if eaten frequently, and the celery sausage is also reasonably matched according to nutrition needed by human body, so that the celery sausage is nutritional and healthy.
Description
Technical field
The present invention relates to technical field of food production, particularly relate to a kind of preparation method with the celery sausage of antihypertensive function.
Background technology
Sausage pours into the little casing of pig or sheep (also useful large casing) that the meat material mixing up taste is drying to be formed.Sausage refers generally to pork sausage.The type of sausage also has a lot, but existing sausage kind is all generally be primary raw material with meat, and normally lean meat is equipped with fat meat, comparatively greasy, often uses in evil case, does not meet the health concept of bland diet.
Summary of the invention
The object of the present invention is to provide a kind of celery sausage with antihypertensive function and preparation method thereof, to solve the problems of the technologies described above.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of celery sausage with antihypertensive function, it is characterized in that, its raw material composition is counted with parts by weight: lean meat 12-18 part, celery 4-5 part, sweet potato flour 3-8 part, gellan gum 1-1.5 part, vegetable oil 3-5 part, ice liquid medicine 22-25 part, starch 3-6 part, flavoring 3-4 part; And it is prepared by following method;
(1) celery pretreatment: by fresh for 4-5 part celery obtained celery pulp after cleaning and sterilizing, segment, blanching, making beating, filtration, then refrigerated for subsequent use;
(2) batch mixing, stirring
First mixer is chilled to 9-10 DEG C in advance before stirring, lean meat 12-18 part, described celery pulp are rendered in mixer, after sweet potato flour 3-8 part, gellan gum 1-1.5 part, flavoring 3-4 part are mixed, join in mixer together with vegetable oil 3-5 part and ice liquid medicine 22-25 part, add starch 3-6 part after stirring again, continue to stir, first mix at a slow speed during stirring, emulsify at a high speed again, obtained fillings;
(3) bowel lavage;
(4) the secondary boiled sterilization of low temperature
Head dries 45min/62 ~ 70 DEG C; Boiling 50min/75 ~ 80 DEG C; Two dry 40min/75 DEG C;
(5) refrigerate.
Described ice liquid medicine is the Aqueous extracts of following traditional Chinese medicinal components: camellia 3 parts, honeysuckle 6 parts, the stem of noble dendrobium 2 parts, 3 parts, madder, myrobalan 6 parts, the fruit of Cherokee rose 5 parts, frutus cnidii 3 parts, Fructus Corni 4 parts, barrenwort 2 parts, the bark of eucommia 4 parts, the root bark of tree peony 5 parts, root tuber of aromatic turmeric 6 parts, chrysanthemum 7 parts, rhizoma atractylodis 3 parts, 8 parts, peach kernel, myrrh 3 parts, earthworm 2 parts, balloonflower root 5 parts, oyster 5 parts, 3 parts, mulberry leaf.
Described flavoring is made up of the raw material of following portions by weight: nutmeg 1.0-1.2 part, green onion 1.5-2.0 part, ginger 1.5-2.0 part, garlic 0.8-1.0 part, monosodium glutamate 0.5-0.8 part, vinegar 3.0-3.5 part, salt 1.6-2.4 part, sugared 1.5-2.2 part.
There is a preparation method for the celery sausage of antihypertensive function, comprise the steps:
(1) celery pretreatment: by fresh for 4-5 part celery obtained celery pulp after cleaning and sterilizing, segment, blanching, making beating, filtration, then refrigerated for subsequent use;
(2) batch mixing, stirring
First mixer is chilled to 9-10 DEG C in advance before stirring, lean meat 12-18 part, described celery pulp are rendered in mixer, after sweet potato flour 3-8 part, gellan gum 1-1.5 part, flavoring 3-4 part are mixed, join in mixer together with vegetable oil 3-5 part and ice liquid medicine 22-25 part, add starch 3-6 part after stirring again, continue to stir, first mix at a slow speed during stirring, emulsify at a high speed again, obtained fillings;
(3) bowel lavage;
(4) the secondary boiled sterilization of low temperature
Head dries 45min/62 ~ 70 DEG C; Boiling 50min/75 ~ 80 DEG C; Two dry 40min/75 DEG C;
(5) refrigerate.
Described ice liquid medicine is the Aqueous extracts of following traditional Chinese medicinal components: camellia 3 parts, honeysuckle 6 parts, the stem of noble dendrobium 2 parts, 3 parts, madder, myrobalan 6 parts, the fruit of Cherokee rose 5 parts, frutus cnidii 3 parts, Fructus Corni 4 parts, barrenwort 2 parts, the bark of eucommia 4 parts, the root bark of tree peony 5 parts, root tuber of aromatic turmeric 6 parts, chrysanthemum 7 parts, rhizoma atractylodis 3 parts, 8 parts, peach kernel, myrrh 3 parts, earthworm 2 parts, balloonflower root 5 parts, oyster 5 parts, 3 parts, mulberry leaf.
The invention has the beneficial effects as follows:
The invention provides a kind of celery sausage with antihypertensive function and preparation method thereof, have health-care efficacy, not only avoid traditional sausage and ate multipair unwell defect, and carry out reasonably combined for needed by human body nutrition, nutrition is more healthy.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, set forth the present invention further, but following embodiment being only the preferred embodiments of the present invention, and not all.Based on the embodiment in embodiment, those skilled in the art under the prerequisite not making creative work obtain other embodiment, all belong to protection scope of the present invention.
Embodiment 1
Have a celery sausage for antihypertensive function, its raw material composition is counted with parts by weight: lean meat 12-18 part, celery 4-5 part, sweet potato flour 3-8 part, gellan gum 1-1.5 part, vegetable oil 3-5 part, ice liquid medicine 22-25 part, starch 3-6 part, flavoring 3-4 part; And it is prepared by following method;
(1) celery pretreatment: by fresh for 4-5 part celery obtained celery pulp after cleaning and sterilizing, segment, blanching, making beating, filtration, then refrigerated for subsequent use;
(2) batch mixing, stirring
First mixer is chilled to 9-10 DEG C in advance before stirring, lean meat 12-18 part, described celery pulp are rendered in mixer, after sweet potato flour 3-8 part, gellan gum 1-1.5 part, flavoring 3-4 part are mixed, join in mixer together with vegetable oil 3-5 part and ice liquid medicine 22-25 part, add starch 3-6 part after stirring again, continue to stir, first mix at a slow speed during stirring, emulsify at a high speed again, obtained fillings;
(3) bowel lavage;
(4) the secondary boiled sterilization of low temperature
Head dries 45min/62 ~ 70 DEG C; Boiling 50min/75 ~ 80 DEG C; Two dry 40min/75 DEG C;
(5) refrigerate.
Ice liquid medicine is the Aqueous extracts of following traditional Chinese medicinal components: camellia 3 parts, honeysuckle 6 parts, the stem of noble dendrobium 2 parts, 3 parts, madder, myrobalan 6 parts, the fruit of Cherokee rose 5 parts, frutus cnidii 3 parts, Fructus Corni 4 parts, barrenwort 2 parts, the bark of eucommia 4 parts, the root bark of tree peony 5 parts, root tuber of aromatic turmeric 6 parts, chrysanthemum 7 parts, rhizoma atractylodis 3 parts, 8 parts, peach kernel, myrrh 3 parts, earthworm 2 parts, balloonflower root 5 parts, oyster 5 parts, 3 parts, mulberry leaf.
Model case
Lee, female, 51 years old, blood pressure was 150/100mmhg.In family, often the sausage of edible embodiment 1 is as garnishes, and at least edible tri is secondary weekly, and be no less than 50g, after 15 days, blood pressure is down to 140/90mmhg at every turn, and continue on for food of arranging in pairs or groups, after 15 days, blood pressure was down between 120-132/85-88mmhg.Famished look of later can freely arranging in pairs or groups in daily life eats, and blood pressure can remain stable normal.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description is only preference of the present invention; be not used for limiting the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. there is a preparation method for the celery sausage of antihypertensive function, it is characterized in that, comprise the steps:
(1) celery pretreatment: by fresh for 4-5 part celery obtained celery pulp after cleaning and sterilizing, segment, blanching, making beating, filtration, then refrigerated for subsequent use;
(2) batch mixing, stirring
First mixer is chilled to 9-10 DEG C in advance before stirring, lean meat 12-18 part, described celery pulp are rendered in mixer, after sweet potato flour 3-8 part, gellan gum 1-1.5 part, flavoring 3-4 part are mixed, join in mixer together with vegetable oil 3-5 part and ice liquid medicine 22-25 part, add starch 3-6 part after stirring again, continue to stir, first mix at a slow speed during stirring, emulsify at a high speed again, obtained fillings;
(3) bowel lavage;
(4) the secondary boiled sterilization of low temperature
Head dries 45min/62 ~ 70 DEG C; Boiling 50min/75 ~ 80 DEG C; Two dry 40min/75 DEG C;
(5) refrigerate.
Described ice liquid medicine is the Aqueous extracts of following traditional Chinese medicinal components: camellia 3 parts, honeysuckle 6 parts, the stem of noble dendrobium 2 parts, 3 parts, madder, myrobalan 6 parts, the fruit of Cherokee rose 5 parts, frutus cnidii 3 parts, Fructus Corni 4 parts, barrenwort 2 parts, the bark of eucommia 4 parts, the root bark of tree peony 5 parts, root tuber of aromatic turmeric 6 parts, chrysanthemum 7 parts, rhizoma atractylodis 3 parts, 8 parts, peach kernel, myrrh 3 parts, earthworm 2 parts, balloonflower root 5 parts, oyster 5 parts, 3 parts, mulberry leaf.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410718197.2A CN104473211A (en) | 2014-12-01 | 2014-12-01 | Preparation method of celery sausage having function of reducing blood pressure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410718197.2A CN104473211A (en) | 2014-12-01 | 2014-12-01 | Preparation method of celery sausage having function of reducing blood pressure |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104473211A true CN104473211A (en) | 2015-04-01 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410718197.2A Pending CN104473211A (en) | 2014-12-01 | 2014-12-01 | Preparation method of celery sausage having function of reducing blood pressure |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104473211A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010102810A (en) * | 2000-05-08 | 2001-11-16 | 윤진현 | make process of cuttle sausage |
| CN103125971A (en) * | 2011-11-23 | 2013-06-05 | 杨文友 | Sausage |
| CN103519224A (en) * | 2013-09-13 | 2014-01-22 | 陈云涛 | Processing method of celery flavored sausage |
| CN103519228A (en) * | 2013-09-13 | 2014-01-22 | 陈云涛 | Preparation method for blood fat reduction sausages |
| CN103704772A (en) * | 2013-11-22 | 2014-04-09 | 张立杰 | Fruit-vegetable sausage and preparation method thereof |
-
2014
- 2014-12-01 CN CN201410718197.2A patent/CN104473211A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010102810A (en) * | 2000-05-08 | 2001-11-16 | 윤진현 | make process of cuttle sausage |
| CN103125971A (en) * | 2011-11-23 | 2013-06-05 | 杨文友 | Sausage |
| CN103519224A (en) * | 2013-09-13 | 2014-01-22 | 陈云涛 | Processing method of celery flavored sausage |
| CN103519228A (en) * | 2013-09-13 | 2014-01-22 | 陈云涛 | Preparation method for blood fat reduction sausages |
| CN103704772A (en) * | 2013-11-22 | 2014-04-09 | 张立杰 | Fruit-vegetable sausage and preparation method thereof |
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Application publication date: 20150401 |
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