CN105105195A - Wine-flavored pork sausage capable of relieving fatigue and nourishing and preparation method thereof - Google Patents
Wine-flavored pork sausage capable of relieving fatigue and nourishing and preparation method thereof Download PDFInfo
- Publication number
- CN105105195A CN105105195A CN201510538206.4A CN201510538206A CN105105195A CN 105105195 A CN105105195 A CN 105105195A CN 201510538206 A CN201510538206 A CN 201510538206A CN 105105195 A CN105105195 A CN 105105195A
- Authority
- CN
- China
- Prior art keywords
- parts
- meat
- gained
- powder
- fat
- 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
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 19
- 235000013580 sausages Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000000843 powder Substances 0.000 claims abstract description 21
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000020095 red wine Nutrition 0.000 claims abstract description 10
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 8
- 235000004348 Perilla frutescens Nutrition 0.000 claims abstract description 8
- 235000001968 nicotinic acid Nutrition 0.000 claims abstract description 8
- 229960003512 nicotinic acid Drugs 0.000 claims abstract description 8
- 239000011664 nicotinic acid Substances 0.000 claims abstract description 8
- 235000020748 rosemary extract Nutrition 0.000 claims abstract description 8
- 241001116389 Aloe Species 0.000 claims abstract description 7
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 239000012153 distilled water Substances 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000020997 lean meat 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
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000013618 yogurt Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 235000013372 meat Nutrition 0.000 claims description 26
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 21
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 238000004040 coloring Methods 0.000 claims description 10
- 235000016709 nutrition Nutrition 0.000 claims description 10
- 230000035764 nutrition Effects 0.000 claims description 10
- 235000020186 condensed milk Nutrition 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000005996 Blood meal Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000019441 ethanol Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 210000002808 connective tissue Anatomy 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000000007 visual effect Effects 0.000 claims description 3
- 241000227653 Lycopersicon Species 0.000 claims 5
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 238000006243 chemical reaction Methods 0.000 abstract description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000002906 tartaric acid Nutrition 0.000 abstract description 2
- 239000011975 tartaric acid Substances 0.000 abstract description 2
- 239000003086 colorant Substances 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 2
- 244000020998 Acacia farnesiana Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 229940092258 rosemary extract Drugs 0.000 abstract 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000010288 sodium nitrite Nutrition 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 description 10
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 239000002932 luster Substances 0.000 description 3
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000002211 L-ascorbic acid Substances 0.000 description 2
- 235000000069 L-ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 229910002091 carbon monoxide Inorganic materials 0.000 description 2
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 102000008015 Hemeproteins Human genes 0.000 description 1
- 108010089792 Hemeproteins Proteins 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- -1 nitroso amine Chemical class 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
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 discloses a wine-flavored pork sausage capable of relieving fatigue and nourishing, which is prepared from the following raw materials in parts by weight: 400-410 parts of ham lean meat, 15-16 parts of starch, 12-13 parts of aloe, 3-5 parts of yoghourt, 8-10 parts of red wine, 3-4 parts of concentrated milk, 0.8-1.5 parts of perilla frutescens, 2-3.2 parts of green fig root, 1-2.4 parts of cassie flower, as well as right amounts of fat, nutrient colorant, table salt, white sugar, distilled water, white pepper powder, monosodium glutamate, ginger powder, phosphate, rosemary extract and VE. The nutrient colorant adopted in the invention is prepared from nicotinic acid and blood powder through complex reaction, the use of sodium nitrite is avoided, and thus the prepared pork sausage has natural and stable color; by adding VE, the color is more beautiful; and by adding tartaric acid, the occurrence of the complex reaction is promoted, and the nutritive value is also improved.
Description
Technical field
The present invention relates to pork technical field, particularly relate to a kind of aroma and to recover from fatigue help pork sausages and preparation method thereof.
Background technology
Color and luster is meat products important quality characteristic, is also the foundation that consumer selects meat products main.The main method stablizing meat pigment at present relates to the use of natrium nitrosum.Natrium nitrosum is one of traditional meat colour former, has the character such as color development, flavor and suppression meat poisoning bacillus; But also there is strong toxicity, can form the carcinogenic compounds such as nitroso amine with compositions such as meat amino acid, its use is subject to strict restriction.Finding safe natrium nitrosum substitute is one of general character difficult problem of facing of meat products processing industry.Utilizing blood to prepare meat pigment is alternative natrium nitrosum important channel.
Blood is one of livestock and poultry Main By product, is rich in the nutriment such as protein, heme iron, but blood color and luster is stable not, and the application in food processing is also very limited.At present, existing nitric oxide, carbon monoxide are obtained by reacting nitrosohaemoglobin, carbonyl haemoglobin be respectively used to the report that meat products processes respectively with hemoglobin in blood.Because nitric oxide, carbon monoxide itself have toxicity, the security of nitrosohaemoglobin, carbonyl haemoglobin need further research.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of aroma to recover from fatigue help pork sausages and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of aroma recovers from fatigue help pork sausages, is made up of the raw material of following weight portion:
Pig back leg lean meat 400-410, starch 15-16, aloe 12-13, Yoghourt 3-5, red wine 8-10, condensed milk 3-4, Perilla frutescens 0.8-1.5, green fig root 2-3.2, Birdfoot 1-2.4, fat, nutrition colouring agent, salt, white sugar, distilled water, white pepper powder, monosodium glutamate, ginger powder, phosphate, Rosmarinus officinalis extract, VE are appropriate;
Described nutrition colouring agent is made up of the raw material of following weight portion:
Nicotinic acid 26-30, L-AA 40-50, blood meal 38-45, tomato 15-16;
Preparation method is:
(1) by the ethanol of molten for the nicotinic acid 70-80% to 5-6 times of weight, stirring and dissolving, be heated to boiling, adding L-AA, stir, is acid solution; Blood meal is joined in the ethanol of 15-16 times of 60-70%, drip above-mentioned acid solution under stirring condition, after dropwising, be heated to 80-90 DEG C, filter, obtain filtrate;
(2) get tomato and squeeze slurry, filter to obtain slurries, by gained strained tomatoes through spraying dry, obtain tomato meal; Step (1) gained filtrate is added tomato meal, and mixing is mixed thoroughly;
(3) by step (2) gained solutions overnight, isolate the precipitation in filtrate, wash 2-3 time successively with absolute ethyl alcohol, acetone, at 50-60 DEG C, dry 40-50 minute, to obtain final product.
Described a kind of aroma recovers from fatigue the preparation method of help pork sausages, comprises the following steps:
(1) by Perilla frutescens, green fig root, Birdfoot with concentrated after the flooding of 6-9 times amount, spray-driedly obtain traditional Chinese medicine powder;
(2) pig back leg lean meat is removed skin, visual fat and connective tissue, cut into little cube meat, slurry cube meat sprinkles traditional Chinese medicine powder, multi-salting 40-50 minute;
(3) get aloe to dice, then one deck Yoghourt smeared by brush, enters to coil stand-by;
(4) pickled good little cube meat is mixed in the ratio of 95:5-6 with fat, meat gruel is rubbed into meat grinder, 1.8-2% salt, 7-8% white sugar, 3-4% distilled water, 0.2-0.3% white pepper powder, 0.05-0.06% monosodium glutamate, 0.2-0.3% ginger powder, 0.15-0.2% phosphate, the Rosmarinus officinalis extract of 0.15-0.2%VE, 0.09-0.1% and 0.4-0.5% nutrition colouring agent is added in meat gruel, after mixed material is fully stirred 14-15 minute, with preservative film sealing, put into a refrigerator 3-4 DEG C refrigerating chamber and pickle 15-16 hour;
(5) get red wine as in pot, after admixing condensed milk, carry out little fire heating, melt to condensed milk; Carry out bowel lavage after the meat gruel handled well and step (3) gained material being mixed, then be placed on steamer and fumigate 10-15 minute with red wine;
(6) packaging after being dried by gained pork sausages, to obtain final product.
Advantage of the present invention is: nutrition colouring agent of the present invention is made up of nicotinic acid and blood meal complex reaction, avoids the use of natrium nitrosum, the pork sausages combinations color and lustre nature making to make and stable, and the interpolation of VE makes color and luster more good-looking; The tartaric acid wherein added can promote the generation of its complex reaction, improves its nutritive value simultaneously;
The Rosmarinus officinalis extract that pork sausages of the present invention adds has anti-oxidant and fungistatic effect preferably in conditioning minced pork cake, improves the quality of product;
The present invention is aromatic good to eat, and mouthfeel is unique, and be also added with the food medicinal materials such as Perilla frutescens, green fig root, Birdfoot, richness has given qi-restoratives heat-clearing of the present invention, help digestion kidney tonifying, the health-care efficacy of anti-tired strong muscle.
Detailed description of the invention
A kind of aroma recovers from fatigue help pork sausages, is made up of the raw material of following weight portion:
Pig back leg lean meat 400, starch 15, aloe 12, Yoghourt 3, red wine 8, condensed milk 3, Perilla frutescens 0.8, green fig root 2, Birdfoot 1, fat, nutrition colouring agent, salt, white sugar, distilled water, white pepper powder, monosodium glutamate, ginger powder, phosphate, Rosmarinus officinalis extract, VE are appropriate;
Described nutrition colouring agent is made up of the raw material of following weight portion:
Nicotinic acid 26, L ascorbic acid 40, blood meal 38, tomato 15;
Preparation method is:
(1) by molten for nicotinic acid to 5 times of weight 70% ethanol in, stirring and dissolving, be heated to boiling, adding L ascorbic acid, stir, is acid solution; Blood meal is joined in the ethanol of 15 times 60%, under stirring condition, drip above-mentioned acid solution, after dropwising, be heated to 80 DEG C, filter, obtain filtrate;
(2) get tomato and squeeze slurry, filter to obtain slurries, by gained strained tomatoes through spraying dry, obtain tomato meal; Step (1) gained filtrate is added tomato meal, and mixing is mixed thoroughly;
(3) by step (2) gained solutions overnight, isolate the precipitation in filtrate, wash 2 times successively with absolute ethyl alcohol, acetone, at 50 DEG C, drying 40 minutes, to obtain final product.
Described a kind of aroma recovers from fatigue the preparation method of help pork sausages, comprises the following steps:
(1) by Perilla frutescens, green fig root, Birdfoot with concentrated after the flooding of 6 times amount, spray-driedly obtain traditional Chinese medicine powder;
(2) pig back leg lean meat is removed skin, visual fat and connective tissue, cut into little cube meat, slurry cube meat sprinkles traditional Chinese medicine powder, multi-salting 40 minutes;
(3) get aloe to dice, then one deck Yoghourt smeared by brush, enters to coil stand-by;
(4) pickled good little cube meat is mixed in the ratio of 95:5 with fat, meat gruel is rubbed into meat grinder, add in meat gruel 1.8% salt, 7% white sugar, 3% distilled water, 0.2% white pepper powder, 0.05% monosodium glutamate, 0.2% ginger powder, 0.15% phosphate, 0.15%VE, 0.09% Rosmarinus officinalis extract and 0.4% nutrition colouring agent, after mixed material is fully stirred 14 minutes, with preservative film sealing, put into refrigerator 3 DEG C of refrigerating chambers and pickle 15 hours;
(5) get red wine as in pot, after admixing condensed milk, carry out little fire heating, melt to condensed milk; Carry out bowel lavage after the meat gruel handled well and step (3) gained material being mixed, then to be placed on steamer with red wine stifling 10 minutes;
(6) packaging after being dried by gained pork sausages, to obtain final product.
Claims (2)
1. aroma recovers from fatigue a help pork sausages, it is characterized in that being made up of the raw material of following weight portion:
Pig back leg lean meat 400-410, starch 15-16, aloe 12-13, Yoghourt 3-5, red wine 8-10, condensed milk 3-4, Perilla frutescens 0.8-1.5, green fig root 2-3.2, Birdfoot 1-2.4, fat, nutrition colouring agent, salt, white sugar, distilled water, white pepper powder, monosodium glutamate, ginger powder, phosphate, Rosmarinus officinalis extract, VE are appropriate;
Described nutrition colouring agent is made up of the raw material of following weight portion:
Nicotinic acid 26-30, L-AA 40-50, blood meal 38-45, tomato 15-16;
Preparation method is:
(1) by the ethanol of molten for the nicotinic acid 70-80% to 5-6 times of weight, stirring and dissolving, be heated to boiling, adding L-AA, stir, is acid solution; Blood meal is joined in the ethanol of 15-16 times of 60-70%, drip above-mentioned acid solution under stirring condition, after dropwising, be heated to 80-90 DEG C, filter, obtain filtrate;
(2) get tomato and squeeze slurry, filter to obtain slurries, by gained strained tomatoes through spraying dry, obtain tomato meal; Step (1) gained filtrate is added tomato meal, and mixing is mixed thoroughly;
(3) by step (2) gained solutions overnight, isolate the precipitation in filtrate, wash 2-3 time successively with absolute ethyl alcohol, acetone, at 50-60 DEG C, dry 40-50 minute, to obtain final product.
2. a kind of aroma as claimed in claim 1 recovers from fatigue the preparation method of help pork sausages, it is characterized in that comprising the following steps:
(1) by Perilla frutescens, green fig root, Birdfoot with concentrated after the flooding of 6-9 times amount, spray-driedly obtain traditional Chinese medicine powder;
(2) pig back leg lean meat is removed skin, visual fat and connective tissue, cut into little cube meat, slurry cube meat sprinkles traditional Chinese medicine powder, multi-salting 40-50 minute;
(3) get aloe to dice, then one deck Yoghourt smeared by brush, enters to coil stand-by;
(4) pickled good little cube meat is mixed in the ratio of 95:5-6 with fat, meat gruel is rubbed into meat grinder, 1.8-2% salt, 7-8% white sugar, 3-4% distilled water, 0.2-0.3% white pepper powder, 0.05-0.06% monosodium glutamate, 0.2-0.3% ginger powder, 0.15-0.2% phosphate, the Rosmarinus officinalis extract of 0.15-0.2%VE, 0.09-0.1% and 0.4-0.5% nutrition colouring agent is added in meat gruel, after mixed material is fully stirred 14-15 minute, with preservative film sealing, put into a refrigerator 3-4 DEG C refrigerating chamber and pickle 15-16 hour;
(5) get red wine as in pot, after admixing condensed milk, carry out little fire heating, melt to condensed milk; Carry out bowel lavage after the meat gruel handled well and step (3) gained material being mixed, then be placed on steamer and fumigate 10-15 minute with red wine;
(6) packaging after being dried by gained pork sausages, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510538206.4A CN105105195A (en) | 2015-08-28 | 2015-08-28 | Wine-flavored pork sausage capable of relieving fatigue and nourishing and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510538206.4A CN105105195A (en) | 2015-08-28 | 2015-08-28 | Wine-flavored pork sausage capable of relieving fatigue and nourishing and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105105195A true CN105105195A (en) | 2015-12-02 |
Family
ID=54653521
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510538206.4A Pending CN105105195A (en) | 2015-08-28 | 2015-08-28 | Wine-flavored pork sausage capable of relieving fatigue and nourishing and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105105195A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689648A (en) * | 2013-12-09 | 2014-04-02 | 安徽省佳食乐食品加工有限公司 | Agrocybe cylindracea and pork sausage |
| CN104187821A (en) * | 2014-07-04 | 2014-12-10 | 郭峰 | Aloe young-keeping sausage and preparation method thereof |
| CN104366552A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Fragrant and sweet corn chicken cutlet and preparation method thereof |
| CN104585723A (en) * | 2015-01-09 | 2015-05-06 | 马鞍山市黄池食品（集团）有限公司 | Fermented blank bean-flavour lean meat sauce and preparation method thereof |
| CN104783138A (en) * | 2015-03-31 | 2015-07-22 | 马鞍山市十月丰食品有限公司 | Lung-benefiting spicy crab roe sauce and preparation method thereof |
-
2015
- 2015-08-28 CN CN201510538206.4A patent/CN105105195A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689648A (en) * | 2013-12-09 | 2014-04-02 | 安徽省佳食乐食品加工有限公司 | Agrocybe cylindracea and pork sausage |
| CN104187821A (en) * | 2014-07-04 | 2014-12-10 | 郭峰 | Aloe young-keeping sausage and preparation method thereof |
| CN104366552A (en) * | 2014-11-22 | 2015-02-25 | 全椒县福润禽业有限公司 | Fragrant and sweet corn chicken cutlet and preparation method thereof |
| CN104585723A (en) * | 2015-01-09 | 2015-05-06 | 马鞍山市黄池食品（集团）有限公司 | Fermented blank bean-flavour lean meat sauce and preparation method thereof |
| CN104783138A (en) * | 2015-03-31 | 2015-07-22 | 马鞍山市十月丰食品有限公司 | Lung-benefiting spicy crab roe sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 周存六等: ""烟酸处理血粉在猪肉肠制作工艺的应用"", 《肉类研究》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101816408B (en) | High-nutrition oil chilli sauce | |
| CN102871145A (en) | Manufacturing method for spiced beef | |
| CN103704745A (en) | Sauced air-dried beef and processing method thereof | |
| CN103535682A (en) | Seasoning sauce packet and production process thereof | |
| CN103355646A (en) | Beef potato paste containing traditional Chinese medicine components | |
| CN104305095A (en) | Sturgeon hotpot bottom material and preparation method thereof | |
| CN106235260A (en) | A kind of preparation method of food curing salt | |
| CN103211248A (en) | Method for processing freshwater fish in non-fried way | |
| CN104605407A (en) | Fish fermented bean curd capable of resisting ageing and preparation method of fish fermented bean curd | |
| CN105105197A (en) | Bottle gourd and fruits and vegetables pork sausage capable of moistening lung and preparation method of bottle gourd and fruits and vegetables pork sausage | |
| CN105455034A (en) | Eyesight-improving liver-calming milk-flavored pork sausage and preparation method thereof | |
| CN105433282A (en) | Peach blossom pork sausage capable of moistening the intestines and bringing high blood pressure down as well as preparation method of peach blossom pork sausage | |
| CN104323321A (en) | Sauce flavor preserved meat and pickling method thereof | |
| CN103652996A (en) | Method for special beef offal by traditional method | |
| CN105105195A (en) | Wine-flavored pork sausage capable of relieving fatigue and nourishing and preparation method thereof | |
| CN107095247A (en) | A kind of halogen material for processing Cold spiced duck and preparation method thereof | |
| CN105433283A (en) | Petal pork sausage capable of moistening dryness and nourishing blood as well as preparation method of petal pork sausage | |
| CN105146575A (en) | Pork sausage with bighead atractylodes rhizome, aroma of lotus roots and spleen strengthening function and method for manufacturing pork sausage | |
| CN105105196A (en) | Fruit-peel pork sausage capable of nourishing yin and preparation method thereof | |
| CN105124609A (en) | Blood-nourishing radix paeoniae alba-kernel-pork sausage and preparation method thereof | |
| CN105475879A (en) | Digestion-promoting skin-moistening pork sausage and preparation method thereof | |
| CN105011224A (en) | Golden grain braised trepang food formula | |
| CN105105198A (en) | Wheat-smell pork sausage capable of regulating vital energy and preparation method thereof | |
| CN105231315A (en) | Eight spice pork sausage capable of benefiting qi and promoting sleep and preparation method of eight spice pork sausage | |
| CN105054108A (en) | Spicy and hot sausage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151202 |
|
| RJ01 | Rejection of invention patent application after publication |