CN104473213A - Preparation method of sausage with fatigue resisting function - Google Patents

Preparation method of sausage with fatigue resisting function Download PDF

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Publication number
CN104473213A
CN104473213A CN201410718229.9A CN201410718229A CN104473213A CN 104473213 A CN104473213 A CN 104473213A CN 201410718229 A CN201410718229 A CN 201410718229A CN 104473213 A CN104473213 A CN 104473213A
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CN
China
Prior art keywords
parts
sausage
meat
preparation
raw meat
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
CN201410718229.9A
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Chinese (zh)
Inventor
张旭
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Individual
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Individual
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Publication date
Application filed by Individual filed Critical Individual
Priority to CN201410718229.9A priority Critical patent/CN104473213A/en
Publication of CN104473213A publication Critical patent/CN104473213A/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
    • A23L13/70Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention provides a preparation method of a sausage with a fatigue resisting function and relates to the technical field of food production. The method comprises the following steps: (1) unfreezing and pretreating raw meat; (2) splitting the meat, and sousing the split meat in a sousing solution for 30-120 minutes; (3) taking out the soused raw meat, and mincing into meat stuffing; (4) chopping and mixing raw and auxiliary materials; (5) adding flavorings and uniformly stirring; (6) filling a sausage, and flushing the surface of the sausage body; (7) fermenting the sausage; (8) drying the sausage; (9) carrying out vacuum-packaging on the sausage and sterilizing; (10) carrying out cryogenic storage. The invention provides the sausage with the fatigue resisting function and the preparation method thereof, the sausage has the advantage of simple preparation method, the preparation method comprises the step of sousing the raw meat, and effective ingredients of traditional Chinese medicines can enter the raw meat, so that the taste of the sausage can be changed, greasiness is removed, the sausage can have the fatigue resisting function, and meanwhile, the defect of the traditional sausages that too-much eating is bad for health is overcome.

Description

A kind of preparation method with the sausage of anti-fatigue effect
Technical field
The present invention relates to technical field of food production, particularly relate to a kind of preparation method with the sausage of anti-fatigue effect.
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 general all 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 sausage with anti-fatigue effect 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 sausage with anti-fatigue effect, it is characterized in that, sausage adopts beef, pork, pig show condition, flavoring to be that raw material is made, the weight proportion of each raw material is respectively: 30 ~ 40 parts, beef, pork 30 ~ 40 parts, pig show condition 5 ~ 10 parts, flavoring 5 ~ 8 parts, described beef, pork, pig show condition first soak 30-120min, and then are made into sausage in pickling liquid;
Described pickling liquid is the Aqueous extracts of following traditional Chinese medicinal components: potentilla discolor 4 parts, sealwort 7 parts, the root of kudzu vine 5 parts, hawthorn 8 parts, 3 parts, pilose antler, the bark of eucommia 6 parts, male silk moth 5 parts, Ligusticum wallichii 7 parts, the root of bidentate achyranthes 2 parts, the tuber of dwarf lilyturf 4 parts, cortex albiziae 5 parts, cloves 3 parts, grape pip 6 parts, saururus chinensis 3 parts, 6 parts, Radix Ginseng's leaf, turtle shell 7 parts, asparagus lettuce 8 parts, 5 parts, lotus seeds, rhodiola root 3 parts, the fruit of Cherokee rose 5 parts, 6 parts, cassia bark, white cockscomb 4 parts, 7 parts, mountain, Huaihe River.
There is a preparation method for the sausage of anti-fatigue effect, comprise the steps: that (1) raw meat thaws and pre-treatment; (2) meat decomposed and be placed in pickling liquid and pickle 30-120min; (3) raw meat after pickling is taken out rub into meat stuffing; (4) cut and mix supplementary material; (5) add flavoring to stir; (6) bowel lavage, and rinse intestines surface; (7) ferment sausage; (8) dry sausage; (9) vacuum packaging sausage sterilization; (10) cryopreservation.
The invention has the beneficial effects as follows:
The invention provides a kind of sausage with anti-fatigue effect and preparation method thereof, there is the simple advantage of preparation method, it has the step of raw meat being pickled to process, middle the effective elements of the medicine can be made to enter in raw meat, not only can change the mouthfeel of sausage, deoil greasy, sausage also can be made to have anti-fatigue effect, overcome traditional sausage simultaneously and ate multipair unwell defect.
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
A kind of sausage with anti-fatigue effect, sausage adopts beef, pork, pig show condition, flavoring to be that raw material is made, the weight proportion of each raw material is respectively: 30 ~ 40 parts, beef, pork 30 ~ 40 parts, pig show condition 5 ~ 10 parts, flavoring 5 ~ 8 parts, beef, pork, pig show condition first soak 30-120min, and then are made into sausage in pickling liquid.
There is a preparation method for the sausage of anti-fatigue effect, comprise the steps: that (1) raw meat thaws and pre-treatment; (2) meat decomposed and be placed in pickling liquid and pickle 30-120min; (3) raw meat after pickling is taken out rub into meat stuffing; (4) cut and mix supplementary material; (5) add flavoring to stir; (6) bowel lavage, and rinse intestines surface; (7) ferment sausage; (8) dry sausage; (9) vacuum packaging sausage sterilization; (10) cryopreservation;
Pickling liquid is the Aqueous extracts of following traditional Chinese medicinal components: potentilla discolor 4 parts, sealwort 7 parts, the root of kudzu vine 5 parts, hawthorn 8 parts, 3 parts, pilose antler, the bark of eucommia 6 parts, male silk moth 5 parts, Ligusticum wallichii 7 parts, the root of bidentate achyranthes 2 parts, the tuber of dwarf lilyturf 4 parts, cortex albiziae 5 parts, cloves 3 parts, grape pip 6 parts, saururus chinensis 3 parts, 6 parts, Radix Ginseng's leaf, turtle shell 7 parts, asparagus lettuce 8 parts, 5 parts, lotus seeds, rhodiola root 3 parts, the fruit of Cherokee rose 5 parts, 6 parts, cassia bark, white cockscomb 4 parts, 7 parts, mountain, Huaihe River.
Typical case
Zhang, man, 52 years old, often with poor appetite before half a year, feel weak phenomenon, and sleeper effect is poor, insomnia is frequent, runs into disgusting thing and is easily flushed to.Afterwards, family was cooked often collocation sausage of the present invention, every one day edible once, after two weeks, the sense of its weak fatigue is clearly better, and continue collocation edible, sleeper effect obviously improves, and phenomenon of having a sleepless night disappears substantially, and people has also become gentle a lot.
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 sausage of anti-fatigue effect, it is characterized in that, comprise the steps: that (1) raw meat thaws and pre-treatment; (2) meat decomposed and be placed in pickling liquid and pickle 30-120mi n; (3) raw meat after pickling is taken out rub into meat stuffing; (4) cut and mix supplementary material; (5) add flavoring to stir; (6) bowel lavage, and rinse intestines surface; (7) ferment sausage; (8) dry sausage; (9) vacuum packaging sausage sterilization; (10) cryopreservation;
Described pickling liquid is the Aqueous extracts of following traditional Chinese medicinal components: potentilla discolor 4 parts, sealwort 7 parts, the root of kudzu vine 5 parts, hawthorn 8 parts, 3 parts, pilose antler, the bark of eucommia 6 parts, male silk moth 5 parts, Ligusticum wallichii 7 parts, the root of bidentate achyranthes 2 parts, the tuber of dwarf lilyturf 4 parts, cortex albiziae 5 parts, cloves 3 parts, grape pip 6 parts, saururus chinensis 3 parts, 6 parts, Radix Ginseng's leaf, turtle shell 7 parts, asparagus lettuce 8 parts, 5 parts, lotus seeds, rhodiola root 3 parts, the fruit of Cherokee rose 5 parts, 6 parts, cassia bark, white cockscomb 4 parts, 7 parts, mountain, Huaihe River.
CN201410718229.9A 2014-12-01 2014-12-01 Preparation method of sausage with fatigue resisting function Pending CN104473213A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410718229.9A CN104473213A (en) 2014-12-01 2014-12-01 Preparation method of sausage with fatigue resisting function

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410718229.9A CN104473213A (en) 2014-12-01 2014-12-01 Preparation method of sausage with fatigue resisting function

Publications (1)

Publication Number Publication Date
CN104473213A true CN104473213A (en) 2015-04-01

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CN201410718229.9A Pending CN104473213A (en) 2014-12-01 2014-12-01 Preparation method of sausage with fatigue resisting function

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104957659A (en) * 2015-05-28 2015-10-07 湖北省农业科学院农产品加工与核农技术研究所 Novel stewed sausage industrialized processing method and equipment thereof
CN104970390A (en) * 2015-07-15 2015-10-14 余华典 Anti-fatigue sausage and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102228265A (en) * 2011-07-11 2011-11-02 江苏沿江地区农业科学研究所 Method for making special dong-chuan pig and Chinese herbal medicine sausage
CN103393141A (en) * 2013-07-17 2013-11-20 安徽朗朗好心人食品有限公司 Fruit wine sausage
CN103519220A (en) * 2013-09-13 2014-01-22 陈云涛 Manufacturing method for medlar sausages

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102228265A (en) * 2011-07-11 2011-11-02 江苏沿江地区农业科学研究所 Method for making special dong-chuan pig and Chinese herbal medicine sausage
CN103393141A (en) * 2013-07-17 2013-11-20 安徽朗朗好心人食品有限公司 Fruit wine sausage
CN103519220A (en) * 2013-09-13 2014-01-22 陈云涛 Manufacturing method for medlar sausages

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
王向东等: "《发酵食品工艺》", 31 January 2011 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104957659A (en) * 2015-05-28 2015-10-07 湖北省农业科学院农产品加工与核农技术研究所 Novel stewed sausage industrialized processing method and equipment thereof
CN104970390A (en) * 2015-07-15 2015-10-14 余华典 Anti-fatigue sausage and preparation method thereof

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Application publication date: 20150401