CN104473213A - Preparation method of sausage with fatigue resisting function - Google Patents
Preparation method of sausage with fatigue resisting function Download PDFInfo
- 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
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- parts
- sausage
- meat
- preparation
- raw meat
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- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000020995 raw meat Nutrition 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 230000000694 effects Effects 0.000 claims description 13
- 238000005554 pickling Methods 0.000 claims description 11
- 230000002929 anti-fatigue Effects 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 8
- 241000427159 Achyranthes Species 0.000 claims description 3
- 241000255789 Bombyx mori Species 0.000 claims description 3
- 241000561734 Celosia cristata Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 3
- 241000208688 Eucommia Species 0.000 claims description 3
- 241000112528 Ligusticum striatum Species 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 3
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 3
- 241001571466 Potentilla discolor Species 0.000 claims description 3
- 244000046146 Pueraria lobata Species 0.000 claims description 3
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 3
- 241001165494 Rhodiola Species 0.000 claims description 3
- 241001278833 Rosa laevigata Species 0.000 claims description 3
- 235000000661 Rosa laevigata Nutrition 0.000 claims description 3
- 241000534017 Saururus chinensis Species 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 241000270666 Testudines Species 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 210000003056 antler Anatomy 0.000 claims description 3
- 239000006286 aqueous extract Substances 0.000 claims description 3
- 244000046738 asparagus lettuce Species 0.000 claims description 3
- 235000006705 asparagus lettuce Nutrition 0.000 claims description 3
- 210000001520 comb Anatomy 0.000 claims description 3
- 238000005138 cryopreservation Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000008434 ginseng Nutrition 0.000 claims description 3
- 210000000936 intestine Anatomy 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000002203 pretreatment Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000011049 filling Methods 0.000 abstract 1
- 238000011010 flushing procedure Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000003860 storage Methods 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 description 7
- 235000015278 beef Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 4
- 241001669679 Eleotris Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 241001494479 Pecora Species 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008569 process Effects 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- 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 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
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.
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 |
Family
ID=52747933
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410718229.9A Pending CN104473213A (en) | 2014-12-01 | 2014-12-01 | Preparation method of sausage with fatigue resisting function |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104473213A (en) |
Cited By (2)
| 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)
| 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 |
-
2014
- 2014-12-01 CN CN201410718229.9A patent/CN104473213A/en active Pending
Patent Citations (3)
| 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)
| Title |
|---|
| 王向东等: "《发酵食品工艺》", 31 January 2011 * |
Cited By (2)
| 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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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150401 |