CN104757584A - Felon herb leaf sausage and preparing method thereof - Google Patents
Felon herb leaf sausage and preparing method thereof Download PDFInfo
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- CN104757584A CN104757584A CN201510215190.3A CN201510215190A CN104757584A CN 104757584 A CN104757584 A CN 104757584A CN 201510215190 A CN201510215190 A CN 201510215190A CN 104757584 A CN104757584 A CN 104757584A
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- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
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- 239000005720 sucrose Substances 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 9
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 241000604017 Lysimachia sikokiana Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 9
- 239000009636 Huang Qi Substances 0.000 claims description 8
- 244000241872 Lycium chinense Species 0.000 claims description 8
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- 150000001875 compounds Chemical class 0.000 claims description 6
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses felon herb leaf sausage and a preparing method thereof. The felon herb leaf sausage comprises raw materials including pork, oat powder, felon herb leaves, astragalus, atractylodes, salvia miltiorrhiza, rhizoma alismatis, cassia occidentalis, medlar, liquorice, cassia twig, ginger blocks, green onion sections, star anise, kaempferia galanga, cinnamon, fennel, amomum tsao-ko, Chinese prickly ash, clove, amomum villosum, cardamom, lysimachia sikokiana, bay leaves, salt, monosodium glutamate, red yeast rice, cooking wine, sucrose and an appropriate amount of pure water. The pork and the oat powder serve as raw materials, the felon herb leaves and other Chinese herbal medicine components are added, the felon herb leaf sausage is abundant in nutrition, unique in taste, convenient to eat and easy to store; felon herb is bitter in taste, pungent and gentle, nutrient in the felon herb enters the spleen, the liver and the kidney, and the whole felon herb can serve as medicine and has the functions of warming channels, dewetting, dispelling cold, stop bleeding, diminishing inflammation, relieving asthma and relieving a cough and the antiallergic function; the astragalus, the atractylodes, the salvia miltiorrhiza, the rhizoma alismatis, the cassia occidentalis, the medlar, the liquorice, the cassia twig and the like have the functions of supporting the healthy energy, tonifying spleen, relieving internal heat or fever, clearing stasis and lowering the adverse Qi; the fermentation method is adopted, the nutritional ingredients of the Chinese herbal medicine are remained, and the fermentation taste is obtained.
Description
Technical field
The present invention relates to meat product processing technology field, be specifically related to a kind of mugwort leaf sausage and preparation method thereof.
Background technology
Sausage has long history in China, mainly contains river taste sausage and Cantonese sausage, at present in the making of sausage, just only take pork as major ingredient, kind and taste single, nutritional labeling is not enough, and oneself is not suitable with the requirement that modern pursues multiple tastes.The present invention is with pork, oatmeal is raw material, with the addition of the medicinal herb componentses such as mugwort leaf, nutritious, special taste, instant and be easy to storage, argy wormwood nature and flavor are bitter, pungent, temperature, enter spleen, liver, kidney, all herbal medicine, there is Wen Jing, dry, loose cold, hemostasis, anti-inflammatory, relieving asthma, cough-relieving, the effects such as antiallergy, the Radix Astragali, the bighead atractylodes rhizome, the red sage root, rhizoma alismatis, Cassia occidentalis, the fruit of Chinese wolfberry, Radix Glycyrrhizae, cassia twig etc. have strengthens the body resistance to consolidate the constitution, invigorating the spleen, removing toxic substances, stagnation resolvation, logical effect of falling, have employed fermentation process simultaneously, both the nutritional labeling of Chinese herbal medicine had been remained, there is again the local flavor of another kind of fermentation.
Summary of the invention
The object of the present invention is to provide a kind of mugwort leaf sausage and preparation method thereof.
The present invention adopts following technical scheme:
Mugwort leaf sausage, the weight portion of its constitutive material is: lean pork 30-35, fat meat 10-15 kilogram, oatmeal 15-25, mugwort leaf 3-5, Radix Astragali 2-3, bighead atractylodes rhizome 1-2, red sage root 1-2, rhizoma alismatis 1-2, Cassia occidentalis 3-5, fruit of Chinese wolfberry 3-5, Radix Glycyrrhizae 2-3, cassia twig 1-2, ginger block 2-3, green onion joint 5-6, anistree 1-2, three how 2-3, cassia bark 2-3, fennel seeds 2-3, tsaoko 1-2, Chinese prickly ash 1-2, cloves 1-2, fructus amomi 1-2, cardamom 1-2, Lysimachia sikokiana 1-2, spiceleaf 1-2, refined salt 5-10, monosodium glutamate 3-5, red yeast rice 2-3, cooking wine 5-10, sucrose 5-10, pure water is appropriate.
The preparation method of mugwort leaf sausage, comprises the following steps:
(1) take pork by the weight portion of constitutive material, after rubbing, add oatmeal, mix and obtain compound, stand-by;
(2) by the weight portion of constitutive material take mugwort leaf, the Radix Astragali, the bighead atractylodes rhizome, the red sage root, rhizoma alismatis, Cassia occidentalis, the fruit of Chinese wolfberry, Radix Glycyrrhizae, cassia twig, ginger block, green onion joint, anistree, three how, cassia bark, fennel seeds, tsaoko, Chinese prickly ash, cloves, fructus amomi, cardamom, Lysimachia sikokiana, spiceleaf, mix, the pure water of 10-15% and the sucrose of the heavy 5-6% of slurry is added after pulverizing, and inoculate the active dry yeast bacterium of 0.3-0.4%, at temperature 18-20 DEG C of fermentation 3-5 days, then juice is got in press filtration, stand-by;
(3) juice of the compound of step (1) and step (2) is mixed, and add refined salt, monosodium glutamate, red yeast rice, cooking wine, sucrose, a small amount of pure water, control water content 10-12%, then bottle placer quantitative filling is placed in, send into sterilization 15-20min in automatic sterilizing pot again, control temperature 115-125 DEG C.
Beneficial effect of the present invention:
The present invention is with pork, oatmeal is raw material, with the addition of the medicinal herb componentses such as mugwort leaf, nutritious, special taste, instant and be easy to storage, argy wormwood nature and flavor are bitter, pungent, temperature, enter spleen, liver, kidney, all herbal medicine, there is Wen Jing, dry, loose cold, hemostasis, anti-inflammatory, relieving asthma, cough-relieving, the effects such as antiallergy, the Radix Astragali, the bighead atractylodes rhizome, the red sage root, rhizoma alismatis, Cassia occidentalis, the fruit of Chinese wolfberry, Radix Glycyrrhizae, cassia twig etc. have strengthens the body resistance to consolidate the constitution, invigorating the spleen, removing toxic substances, stagnation resolvation, logical effect of falling, have employed fermentation process simultaneously, both the nutritional labeling of Chinese herbal medicine had been remained, there is again the local flavor of another kind of fermentation.
Detailed description of the invention
Embodiment
Argy wormwood sausage, the weight portion (jin) of its constitutive material is: lean pork 30, fat meat 10 kilograms, oatmeal 20, mugwort leaf 5, the Radix Astragali 2, the bighead atractylodes rhizome 1, the red sage root 1, rhizoma alismatis 1, Cassia occidentalis 5, the fruit of Chinese wolfberry 5, Radix Glycyrrhizae 2, cassia twig 1, ginger block 3, green onion joint 6, anistree 2, three how 3, cassia bark 3, fennel seeds 3, tsaoko 2, Chinese prickly ash 1, cloves 2, fructus amomi 2, cardamom 2, Lysimachia sikokiana 1, spiceleaf 2, refined salt 5, monosodium glutamate 3, red yeast rice 3, cooking wine 5, sucrose 5, pure water is appropriate.
The preparation method of mugwort leaf sausage, comprises the following steps: (1) takes pork by the weight portion of constitutive material, adds oatmeal after rubbing, mixes and obtains compound, stand-by; (2) by the weight portion of constitutive material take mugwort leaf, the Radix Astragali, the bighead atractylodes rhizome, the red sage root, rhizoma alismatis, Cassia occidentalis, the fruit of Chinese wolfberry, Radix Glycyrrhizae, cassia twig, ginger block, green onion joint, anistree, three how, cassia bark, fennel seeds, tsaoko, Chinese prickly ash, cloves, fructus amomi, cardamom, Lysimachia sikokiana, spiceleaf, mix, the pure water of 10-15% and the sucrose of the heavy 5-6% of slurry is added after pulverizing, and inoculate the active dry yeast bacterium of 0.3-0.4%, at temperature 18-20 DEG C of fermentation 3-5 days, then juice is got in press filtration, stand-by; (3) juice of the compound of step (1) and step (2) is mixed, and add refined salt, monosodium glutamate, red yeast rice, cooking wine, sucrose, a small amount of pure water, control water content 10-12%, then bottle placer quantitative filling is placed in, send into sterilization 20min in automatic sterilizing pot again, control temperature 125 DEG C.
Claims (2)
1. a mugwort leaf sausage, it is characterized in that the weight portion of its constitutive material is: lean pork 30-35, fat meat 10-15 kilogram, oatmeal 15-25, mugwort leaf 3-5, Radix Astragali 2-3, bighead atractylodes rhizome 1-2, red sage root 1-2, rhizoma alismatis 1-2, Cassia occidentalis 3-5, fruit of Chinese wolfberry 3-5, Radix Glycyrrhizae 2-3, cassia twig 1-2, ginger block 2-3, green onion joint 5-6, anistree 1-2, three how 2-3, cassia bark 2-3, fennel seeds 2-3, tsaoko 1-2, Chinese prickly ash 1-2, cloves 1-2, fructus amomi 1-2, cardamom 1-2, Lysimachia sikokiana 1-2, spiceleaf 1-2, refined salt 5-10, monosodium glutamate 3-5, red yeast rice 2-3, cooking wine 5-10, sucrose 5-10, pure water is appropriate.
2. a preparation method for mugwort leaf sausage as claimed in claim 1, is characterized in that comprising the following steps: (1) takes pork by the weight portion of constitutive material, adds oatmeal after rubbing, mixes and obtains compound, stand-by; (2) by the weight portion of constitutive material take mugwort leaf, the Radix Astragali, the bighead atractylodes rhizome, the red sage root, rhizoma alismatis, Cassia occidentalis, the fruit of Chinese wolfberry, Radix Glycyrrhizae, cassia twig, ginger block, green onion joint, anistree, three how, cassia bark, fennel seeds, tsaoko, Chinese prickly ash, cloves, fructus amomi, cardamom, Lysimachia sikokiana, spiceleaf, mix, the pure water of 10-15% and the sucrose of the heavy 5-6% of slurry is added after pulverizing, and inoculate the active dry yeast bacterium of 0.3-0.4%, at temperature 18-20 DEG C of fermentation 3-5 days, then juice is got in press filtration, stand-by; (3) juice of the compound of step (1) and step (2) is mixed, and add refined salt, monosodium glutamate, red yeast rice, cooking wine, sucrose, a small amount of pure water, control water content 10-12%, then bottle placer quantitative filling is placed in, send into sterilization 15-20min in automatic sterilizing pot again, control temperature 115-125 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510215190.3A CN104757584A (en) | 2015-04-30 | 2015-04-30 | Felon herb leaf sausage and preparing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510215190.3A CN104757584A (en) | 2015-04-30 | 2015-04-30 | Felon herb leaf sausage and preparing method thereof |
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| CN104757584A true CN104757584A (en) | 2015-07-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510215190.3A Pending CN104757584A (en) | 2015-04-30 | 2015-04-30 | Felon herb leaf sausage and preparing method thereof |
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| Country | Link |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146574A (en) * | 2015-08-28 | 2015-12-16 | 定远县福润肉类加工有限公司 | Tonifying pork sausage with sweet bean paste and jujube and making method thereof |
| CN106136103A (en) * | 2016-07-04 | 2016-11-23 | 湖南唐人神肉制品有限公司 | A kind of Radix Artemisia ordosicae sausage and preparation method thereof |
| CN107616436A (en) * | 2017-11-09 | 2018-01-23 | 安徽省东升食品有限公司 | A kind of bamboo perfume (or spice) heat-clearing sausage and preparation method thereof |
| CN112401152A (en) * | 2020-10-27 | 2021-02-26 | 盐城凯兴食品有限公司 | Sausage with lactobacillus casei and preparation method thereof |
Citations (5)
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| CN101715975A (en) * | 2009-12-08 | 2010-06-02 | 武汉工业学院 | Miscellaneous cereal-containing compound ham sausages and method for preparing same |
| CN103230036A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Hawthorn kernel sausage and preparation method thereof |
| CN103584158A (en) * | 2013-09-24 | 2014-02-19 | 张斌 | Preparation method of minced fillet sausage |
| CN103689647A (en) * | 2013-12-09 | 2014-04-02 | 安徽省佳食乐食品加工有限公司 | Bamboo fungus and oat sausages |
| CN104256704A (en) * | 2014-07-04 | 2015-01-07 | 郭峰 | Coarse-cereal sausage and preparation method thereof |
-
2015
- 2015-04-30 CN CN201510215190.3A patent/CN104757584A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101715975A (en) * | 2009-12-08 | 2010-06-02 | 武汉工业学院 | Miscellaneous cereal-containing compound ham sausages and method for preparing same |
| CN103230036A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Hawthorn kernel sausage and preparation method thereof |
| CN103584158A (en) * | 2013-09-24 | 2014-02-19 | 张斌 | Preparation method of minced fillet sausage |
| CN103689647A (en) * | 2013-12-09 | 2014-04-02 | 安徽省佳食乐食品加工有限公司 | Bamboo fungus and oat sausages |
| CN104256704A (en) * | 2014-07-04 | 2015-01-07 | 郭峰 | Coarse-cereal sausage and preparation method thereof |
Non-Patent Citations (1)
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|---|
| 罗昕: ""绝味鸭脖的做法"", 《农业百事通》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146574A (en) * | 2015-08-28 | 2015-12-16 | 定远县福润肉类加工有限公司 | Tonifying pork sausage with sweet bean paste and jujube and making method thereof |
| CN106136103A (en) * | 2016-07-04 | 2016-11-23 | 湖南唐人神肉制品有限公司 | A kind of Radix Artemisia ordosicae sausage and preparation method thereof |
| CN107616436A (en) * | 2017-11-09 | 2018-01-23 | 安徽省东升食品有限公司 | A kind of bamboo perfume (or spice) heat-clearing sausage and preparation method thereof |
| CN112401152A (en) * | 2020-10-27 | 2021-02-26 | 盐城凯兴食品有限公司 | Sausage with lactobacillus casei and preparation method thereof |
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Effective date of registration: 20170615 Address after: 233000 Cao Road, Anhui, Bengbu No. 1866 Applicant after: Bengbu College Address before: 233000, room 1, building 601, North Plaza, Fortune Plaza, Yanan Road, Bengbu, Anhui Applicant before: Xu Jing |
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