CN105077327A - Yin nourishing and dryness moistening lotus leaf and bamboo shoot flavored duck sausage and preparation method thereof - Google Patents
Yin nourishing and dryness moistening lotus leaf and bamboo shoot flavored duck sausage and preparation method thereof Download PDFInfo
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- CN105077327A CN105077327A CN201510411808.3A CN201510411808A CN105077327A CN 105077327 A CN105077327 A CN 105077327A CN 201510411808 A CN201510411808 A CN 201510411808A CN 105077327 A CN105077327 A CN 105077327A
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 26
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 26
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 26
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 23
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 23
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 23
- 239000011425 bamboo Substances 0.000 title claims abstract description 23
- 235000013580 sausages Nutrition 0.000 title claims abstract description 18
- 244000082204 Phyllostachys viridis Species 0.000 title claims abstract 10
- 238000002360 preparation method Methods 0.000 title claims description 11
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 13
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- 244000242291 Lemna paucicostata Species 0.000 claims abstract description 12
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- 244000270834 Myristica fragrans Species 0.000 claims abstract description 7
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
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- 235000015122 lemonade Nutrition 0.000 claims abstract description 7
- 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
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- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
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- 239000008107 starch Substances 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 239000012530 fluid Substances 0.000 claims description 18
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 12
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- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 10
- 235000010591 Appio Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 241000191965 Staphylococcus carnosus Species 0.000 claims description 9
- 241000191973 Staphylococcus xylosus Species 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 6
- 240000000171 Crataegus monogyna Species 0.000 claims description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 6
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- 241000233866 Fungi Species 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
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- 235000013372 meat Nutrition 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 4
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- 229920000742 Cotton Polymers 0.000 claims description 3
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 238000001467 acupuncture Methods 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000035613 defoliation Effects 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000000945 filler Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 230000010355 oscillation Effects 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M nitrite group Chemical group N(=O)[O-] IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 9
- 239000008280 blood Substances 0.000 abstract description 3
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- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
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- 150000002632 lipids Chemical class 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 4
- 241001289529 Fallopia multiflora Species 0.000 abstract 2
- 210000000582 semen Anatomy 0.000 abstract 2
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- 230000036772 blood pressure Effects 0.000 abstract 1
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- 235000019600 saltiness Nutrition 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 13
- 241000722363 Piper Species 0.000 description 4
- 229910002651 NO3 Inorganic materials 0.000 description 3
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
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- 238000003786 synthesis reaction Methods 0.000 description 2
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
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- 231100000315 carcinogenic Toxicity 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
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- 238000010438 heat treatment Methods 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
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- 235000019690 meat sausages 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 present invention discloses a yin nourishing and dryness moistening lotus leaf and bamboo shoot flavored duck sausage which is prepared from the following raw materials in parts by weight: duck meat 100-110 parts, fermented celery powder 1-2 parts, lotus leaves 8-10 parts, lemonade 40-50 part, bamboo shoots 13-14 parts, semen cassiae 2-3 parts, processed fallopia multiflora 1.7-2 parts, donkey-hide gelatin 1.4-1.5 parts, and an appropriate amount of proanthocyanidins, starch, ground pepper, monosodium glutamate, myristica fragrans powder, edible salt, and water. The fermented celery powder which is used as a pickling agent can play the function of synthetic sodium nitrite, can be used as a natural pickling agent to replace the synthetic sodium nitrite, and play a very good role in reducing nitrite residues and preventing oxidation. The added processed fallopia multiflora, semen cassiae and other traditional Chinese medicinal materials enable the lotus leaf and bamboo shoot flavored duck sausages to have health-care effects of lowering blood pressure and blood lipids, and clearing liver and improving eyesight. The duck sausages are moderate in degree of saltiness, and fragrant and mellow in mouth, and have a long aftertaste.
Description
Technical field
The present invention relates to a kind of health-care meat sausage, particularly relate to fragrant duck meat sausage of a kind of nourshing Yin and drynsessmoistening prescription lotus bamboo shoot and preparation method thereof.
Background technology
At present, consumer is for the security pay attention to day by day of butcher's meat food, natural organic marinated meat product enjoys favor, natural organic food requires not allow the material adding any Prof. Du Yucang in process, nitrite is as a kind of Prof. Du Yucang additive, there is the potential danger of the N-nitrosamines formed can be carcinogenic, be more and more subject to the resistance of consumer.But, for butcher's meat processing, the status of nitrite is not replaced, also do not have a kind of material can substitute the effect of nitrite completely at present, its carcinogenicity is also farthest controlled by maximum use and maximum residue criterion, the beneficial effect of nitrite is far longer than its illeffects, so, must nitrite be used at butcher's meat manufacture field.How to solve above-mentioned contradiction, scholars started to utilize natural type nitrite to substitute Prof. Du Yucang type nitrite to produce natural organic marinated meat product in recent years, and this method will progressively become the break-through point of balance consumer demand and production and processing demand.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide fragrant duck meat sausage of a kind of nourshing Yin and drynsessmoistening prescription lotus bamboo shoot and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fragrant duck meat sausage of a kind of nourshing Yin and drynsessmoistening prescription lotus bamboo shoot, be made up of the raw material of following weight portion:
Duck 100-110, ferment celery powder 1-2, lotus leaf 8-10, lemonade 40-50, bamboo shoots 13-14, cassia seed 2-3, RADIX POLYGONI MULTIFLORI PREPARATA 1.7-2, donkey-hide gelatin 1.4-1.5, OPC, starch, pepper powder, monosodium glutamate, nutmeg, salt, water are appropriate;
Described ferment celery powder is made up of following raw materials in part by weight:
The glucose solution 10-16 of fresh celery 60-100, hawthorn 8-9, black fungus 6-8, Staphylococcus carnosus 0.05-0.06, staphylococcus xylosus 0.04-0.05,8%-10%, the sodium hydroxide solution of 4-5mol/L, the hydrochloric acid solution of 1-1.2mol/L are appropriate;
Preparation method is: (1) gets fresh celery defoliation, cleaning, is cut into the segment that 1-1.5cm is long, and at-20--18 DEG C of freezing 22-24h, then vacuum freeze drier dehydration 35-36h, pulverizes the celery segment after freeze-drying with pulverizer, obtain fresh celery powder;
(2) get glucose solution, sterilizing 20-30min under high temperature and high pressure environment, after cooling, in bottle, add fresh celery powder respectively in an aseptic environment, then add Staphylococcus carnosus, staphylococcus xylosus in bottle, add sterilized water, adjustment solid content is 20-30%, as base fluid;
(3) base fluid is encased in bottle, hawthorn will be got, black fungus mixing will be placed in mixer and stirs into pasty state, agglomerating with layer 2-3 gauze parcel, after fixing with cotton thread, lose in bottle, again bottle is put into constant temperature oscillator, at 38-40 DEG C, at the uniform velocity oscillation and fermentation 12-13h under 135-150r/min condition;
(4) every 30-40min, zymotic fluid is taken out between yeast phase, with sodium hydroxide solution or hydrochloric acid solution, zymotic fluid pH is adjusted to 7.0-7.1 rapidly, after mixing up, zymotic fluid is put back to oscillator relaying supervention ferment;
(5) take out the zymotic fluid after fermenting through vacuum freeze drying, obtain ferment celery powder.
The preparation method of the fragrant duck meat sausage of described a kind of nourshing Yin and drynsessmoistening prescription lotus bamboo shoot, is characterized in that comprising the following steps:
(1) cassia seed, RADIX POLYGONI MULTIFLORI PREPARATA, donkey-hide gelatin are added 5-6 times after flooding 30-40 minute and filter to obtain liquid, liquid is spray-dried, obtain medicinal powder;
(2) get duck to bone with meat grinder rubbing, be cut into the square little fourth of 0.2cm-0.3cm by hand after bamboo shoots impurity elimination, get duck and mix with bamboo shoot fourth, add the ferment celery powder of duck quality 1-2%, the salt of 2-3% and medicinal powder and stir evenly; Under 3-4 DEG C of condition, pickle 15-16h, and then add duck quality 4-5% starch, 0.2-0.3% pepper powder, 2-2.2% monosodium glutamate, the OPC of 0.1-0.15% nutmeg, 0.10%-0.20% and 8-10% water, stir;
(3) by the fillings of mixing and remain each material sausage filler and pour in natural casing, after ligation, rinsing, acupuncture exhaust, after being linked in Multifunctional tobacco censer 65-70 DEG C of baking 1-1.2h, taking-up is with after lotus leaf parcel, and being placed in water temperature is that the hot lemonade of 78 DEG C-80 DEG C is precooked 10-12 minute, take out when bowel lavage central temperature reaches 70-72 DEG C, then together with lotus leaf dry 1-2h in 60-70 DEG C of baking oven, remove lotus leaf after cooling, carry out vacuum packaging, refrigerate at 3-4 DEG C of temperature, to obtain final product.
In described Staphylococcus carnosus, staphylococcus xylosus, viable count is respectively 2-3 × 106CFU/g and 1.8-3 × 105CFU/g.
Advantage of the present invention is:
Vegetables are as a kind of natural materials, be rich in nitrate, so be applied in natural organic marinated meat product as nitrate wide material sources, wherein celery is that application is maximum, its natural nitrate content reaches 2100mg/kg, ferment celery powder can play the effect of synthesis type natrium nitrosum, can as a kind of natural pickling agent of alternative synthesis type natrium nitrosum, and in remnant nitrite and non-oxidizability, performance is all very good;
Powder can effectively dissolve in various degree in fermentation of gauze parcel, finally nutriment can be deep into duck inside with the mixing of duck, effective fusion is formed with duck, unnecessary insoluble matter can not be produced, and affect mouthfeel and the color and luster of duck, avoid nutriment that duck incorporates in heating, the processing procedure such as freezing melts again and loss simultaneously;
OPC adds in duck banger, significantly can reduce the POV value of duration of storage duck banger, TBA value and acid number, and strengthens along with the increase inhibition of addition; The interpolation of duck banger procyanidins can make duck banger color and luster better;
The present invention is also added with the Chinese medicine such as RADIX POLYGONI MULTIFLORI PREPARATA, cassia seed, gives enrich and benefit essence and blood of the present invention, hypotensive, reducing blood lipid, the health-care efficacy that clears liver and improve vision; Duck meat sausage of the present invention is moderately salted, mild and mellow, long times of aftertaste.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
The fragrant duck meat sausage of a kind of nourshing Yin and drynsessmoistening prescription lotus bamboo shoot, be made up of the raw material of following weight portion (jin):
Duck 110, ferment celery powder 1, lotus leaf 10, lemonade 50, bamboo shoots 14, cassia seed 2, RADIX POLYGONI MULTIFLORI PREPARATA 1.7, donkey-hide gelatin 1.5, OPC, starch, pepper powder, monosodium glutamate, nutmeg, salt, water are appropriate;
Described ferment celery powder is made up of following raw materials in part by weight:
The sodium hydroxide solution of the glucose solution 16,5mol/L of fresh celery 100, hawthorn 9, black fungus 8, Staphylococcus carnosus 0.06, staphylococcus xylosus 0.05,10%, the hydrochloric acid solution of 1.2mol/L are appropriate;
Preparation method is: (1) gets fresh celery defoliation, cleaning, is cut into the segment that 1.5cm is long, and at-18 DEG C of freezing 24h, then vacuum freeze drier dehydration 36h, pulverizes the celery segment after freeze-drying with pulverizer, obtain fresh celery powder;
(2) get glucose solution, sterilizing 30min under high temperature and high pressure environment, after cooling, in bottle, add fresh celery powder respectively in an aseptic environment, then add Staphylococcus carnosus, staphylococcus xylosus in bottle, add sterilized water, solid content is regulated to be 30%, as base fluid;
(3) base fluid is encased in bottle, hawthorn will be got, black fungus mixing is placed in mixer and stirs into pasty state, agglomerating with layer 2-3 gauze parcel, after fixing with cotton thread, lose in bottle, then bottle is put into constant temperature oscillator, at 40 DEG C, at the uniform velocity oscillation and fermentation 13h under 150r/min condition;
(4) every 40min, zymotic fluid is taken out between yeast phase, with sodium hydroxide solution or hydrochloric acid solution, zymotic fluid pH is adjusted to 7.1 rapidly, after mixing up, zymotic fluid is put back to oscillator relaying supervention ferment;
(5) take out the zymotic fluid after fermenting through vacuum freeze drying, obtain ferment celery powder.
The preparation method of the fragrant duck meat sausage of described a kind of nourshing Yin and drynsessmoistening prescription lotus bamboo shoot, is characterized in that comprising the following steps:
(1) cassia seed, RADIX POLYGONI MULTIFLORI PREPARATA, donkey-hide gelatin are added 6 times of floodings and filter to obtain liquid after 40 minutes, liquid is spray-dried, obtain medicinal powder;
(2) get duck to bone and to rub with meat grinder, be cut into the square little fourth of 0.3cm by hand after bamboo shoots impurity elimination, get duck and mix with bamboo shoot fourth, enter the ferment celery powder of 2% with duck quality and the salt of 3% stirs evenly; Under 4 DEG C of condition, pickle 16h, and then add duck quality 5% starch, 0.3% pepper powder, 2.2% monosodium glutamate, 0.15% nutmeg, 0.20% OPC and 10% water, stir;
(3) by the fillings of mixing and remain each material sausage filler and pour in natural casing, after ligation, rinsing, acupuncture exhaust, after being linked in Multifunctional tobacco censer 70 DEG C of baking 1.2h, taking-up is with after lotus leaf parcel, and being placed in water temperature is that the hot lemonade of 80 DEG C is precooked 12 minutes, take out when bowel lavage central temperature reaches 72 DEG C, then together with lotus leaf dry 2h in 70 DEG C of baking ovens, remove lotus leaf after cooling, carry out vacuum packaging, refrigerate at 4 DEG C of temperature, to obtain final product.
In described Staphylococcus carnosus, staphylococcus xylosus, viable count is respectively 2-3 × 106CFU/g and 1.8-3 × 105CFU/g.
Claims (3)
1. the fragrant duck meat sausage of nourshing Yin and drynsessmoistening prescription lotus bamboo shoot, is characterized in that being made up of the raw material of following weight portion:
Duck 100-110, ferment celery powder 1-2, lotus leaf 8-10, lemonade 40-50, bamboo shoots 13-14, cassia seed 2-3, RADIX POLYGONI MULTIFLORI PREPARATA 1.7-2, donkey-hide gelatin 1.4-1.5, OPC, starch, pepper powder, monosodium glutamate, nutmeg, salt, water are appropriate;
Described ferment celery powder is made up of following raw materials in part by weight:
The glucose solution 10-16 of fresh celery 60-100, hawthorn 8-9, black fungus 6-8, Staphylococcus carnosus 0.05-0.06, staphylococcus xylosus 0.04-0.05,8%-10%, the sodium hydroxide solution of 4-5mol/L, the hydrochloric acid solution of 1-1.2mol/L are appropriate;
Preparation method is: (1) gets fresh celery defoliation, cleaning, is cut into the segment that 1-1.5cm is long, and at-20--18 DEG C of freezing 22-24h, then vacuum freeze drier dehydration 35-36h, pulverizes the celery segment after freeze-drying with pulverizer, obtain fresh celery powder;
(2) get glucose solution, sterilizing 20-30min under high temperature and high pressure environment, after cooling, in bottle, add fresh celery powder respectively in an aseptic environment, then add Staphylococcus carnosus, staphylococcus xylosus in bottle, add sterilized water, adjustment solid content is 20-30%, as base fluid;
(3) base fluid is encased in bottle, hawthorn will be got, black fungus mixing will be placed in mixer and stirs into pasty state, agglomerating with layer 2-3 gauze parcel, after fixing with cotton thread, lose in bottle, again bottle is put into constant temperature oscillator, at 38-40 DEG C, at the uniform velocity oscillation and fermentation 12-13h under 135-150r/min condition;
(4) every 30-40min, zymotic fluid is taken out between yeast phase, with sodium hydroxide solution or hydrochloric acid solution, zymotic fluid pH is adjusted to 7.0-7.1 rapidly, after mixing up, zymotic fluid is put back to oscillator relaying supervention ferment;
(5) take out the zymotic fluid after fermenting through vacuum freeze drying, obtain ferment celery powder.
2. the preparation method of the fragrant duck meat sausage of a kind of nourshing Yin and drynsessmoistening prescription lotus bamboo shoot according to claim 1, is characterized in that comprising the following steps:
(1) cassia seed, RADIX POLYGONI MULTIFLORI PREPARATA, donkey-hide gelatin are added 5-6 times after flooding 30-40 minute and filter to obtain liquid, liquid is spray-dried, obtain medicinal powder;
(2) get duck to bone with meat grinder rubbing, be cut into the square little fourth of 0.2cm-0.3cm by hand after bamboo shoots impurity elimination, get duck and mix with bamboo shoot fourth, add the ferment celery powder of duck quality 1-2%, the salt of 2-3% and medicinal powder and stir evenly; Under 3-4 DEG C of condition, pickle 15-16h, and then add duck quality 4-5% starch, 0.2-0.3% pepper powder, 2-2.2% monosodium glutamate, the OPC of 0.1-0.15% nutmeg, 0.10%-0.20% and 8-10% water, stir;
(3) by the fillings of mixing and remain each material sausage filler and pour in natural casing, after ligation, rinsing, acupuncture exhaust, after being linked in Multifunctional tobacco censer 65-70 DEG C of baking 1-1.2h, taking-up is with after lotus leaf parcel, and being placed in water temperature is that the hot lemonade of 78 DEG C-80 DEG C is precooked 10-12 minute, take out when bowel lavage central temperature reaches 70-72 DEG C, then together with lotus leaf dry 1-2h in 60-70 DEG C of baking oven, remove lotus leaf after cooling, carry out vacuum packaging, refrigerate at 3-4 DEG C of temperature, to obtain final product.
3. the preparation method of the fragrant duck meat sausage of a kind of nourshing Yin and drynsessmoistening prescription lotus bamboo shoot according to claim 2, is characterized in that in described Staphylococcus carnosus, staphylococcus xylosus, viable count is respectively 2-3 × 106CFU/g and 1.8-3 × 105CFU/g.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108433081A (en) * | 2018-02-07 | 2018-08-24 | 山东天博食品配料有限公司 | A kind of preparation method of the fermentation vegetable juice rich in natural type nitrite |
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| CN102224910A (en) * | 2011-05-17 | 2011-10-26 | 江南大学 | Method for producing food ingredient rich in nitrite and flavonoid by use of celery leaves |
| CN102885323A (en) * | 2012-10-11 | 2013-01-23 | 宁波大学 | Functional duck meat pie or pill and preparation method thereof |
| CN103689646A (en) * | 2013-12-09 | 2014-04-02 | 安徽省佳食乐食品加工有限公司 | Bowling mushroom dice and pork sausage |
| CN104082699A (en) * | 2014-06-16 | 2014-10-08 | 天津农学院 | Preparation method of fermented celery powder based on natural preserving |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102224910A (en) * | 2011-05-17 | 2011-10-26 | 江南大学 | Method for producing food ingredient rich in nitrite and flavonoid by use of celery leaves |
| CN102885323A (en) * | 2012-10-11 | 2013-01-23 | 宁波大学 | Functional duck meat pie or pill and preparation method thereof |
| CN103689646A (en) * | 2013-12-09 | 2014-04-02 | 安徽省佳食乐食品加工有限公司 | Bowling mushroom dice and pork sausage |
| CN104082699A (en) * | 2014-06-16 | 2014-10-08 | 天津农学院 | Preparation method of fermented celery powder based on natural preserving |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108433081A (en) * | 2018-02-07 | 2018-08-24 | 山东天博食品配料有限公司 | A kind of preparation method of the fermentation vegetable juice rich in natural type nitrite |
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