CN105211913A - There is donkey meat sausage of blood yiqi effect and preparation method thereof - Google Patents
There is donkey meat sausage of blood yiqi effect and preparation method thereof Download PDFInfo
- Publication number
- CN105211913A CN105211913A CN201510523213.7A CN201510523213A CN105211913A CN 105211913 A CN105211913 A CN 105211913A CN 201510523213 A CN201510523213 A CN 201510523213A CN 105211913 A CN105211913 A CN 105211913A
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- Prior art keywords
- donkey meat
- sausage
- garlic
- donkey
- soy sauce
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- 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.)
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- 241000283074 Equus asinus Species 0.000 title claims abstract description 47
- 235000019690 meat sausages Nutrition 0.000 title claims abstract description 27
- 239000008280 blood Substances 0.000 title claims abstract description 17
- 210000004369 blood Anatomy 0.000 title claims abstract description 17
- 230000000694 effects Effects 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 27
- 235000015277 pork Nutrition 0.000 claims abstract description 21
- 240000002234 Allium sativum Species 0.000 claims abstract description 20
- 235000004611 garlic Nutrition 0.000 claims abstract description 20
- 210000004185 liver Anatomy 0.000 claims abstract description 20
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 20
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 13
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 13
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 13
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 13
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 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 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 235000013547 stew Nutrition 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 4
- 241000234314 Zingiber Species 0.000 claims description 17
- 241000251468 Actinopterygii Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 206010016766 flatulence Diseases 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000037213 diet Effects 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 235000013882 gravy Nutrition 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000013580 sausages Nutrition 0.000 description 24
- 241000212314 Foeniculum Species 0.000 description 9
- 235000013305 food Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000013599 spices Nutrition 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 kind of donkey meat sausage with blood yiqi effect, it is made up of the raw material of following weight parts proportioning: chitterlings 100-120, donkey meat 500-550, pork liver 200-220, Bao juice 20-25, cooking wine 25-30, dark soy sauce 10-15, salt 15-18, monosodium glutamate 5-8, garlic 20-25, ginger 12-15, anistree 3-4, cardamom 3-4, cassia bark 4-5, fennel seeds 3-4, tsaoko 2-3.Donkey meat sausage of the present invention, through adopting the cooperation of donkey meat and pork liver, then after the thick gravy that Bao juice, garlic and anise etc. form carries out stew in soy sauce, mouthfeel is better, and unique flavor is nutritious tasty again, and it is healthy to make processing science, adjustable human body diet structure, be suitable for crowd extensive, eating method is quick, instant bagged or with microwave-oven-heating and edible, production process is simple, easy to make, can meet the demand of suitability for industrialized production.
Description
Technical field
The present invention relates to food, specifically a kind of have donkey meat sausage of blood yiqi effect and preparation method thereof.
Background technology
Sausage is the very ancient food production of a kind of utilization and the food of carnivorous Techniques of preserving, is rubbed into strips by the meat of animal, then pours into the elongated cylinder tubular-shaped food that casing makes.The sausage of China has long history, and the type of sausage also has a lot, is mainly divided into river taste sausage and Guangdong flavor sausage.Main not existing together just is that Guangdong flavor is sweet, and river taste is peppery.Former sausage is the food made before the annual New Year, and whenever can have sausage in present 1 year.But the New Year eats the custom that homemade sausage has become a lot of area, south, has remained into today always.
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 all has production throughout the country, and famous has Jiangsu Rugao sausage, cloud tower spices intestines, Guangdong sausage, Yibin, Sichuan Cantonese sausage, Zhaoyuan, shandong sausage, the cured sausage of Zhangjiajie, Hunan Tujia, Wuhan sausage, Liaoning sausage, Guizhou cocktail sausage, south, Laiwu intestines, Weifang sausage, building, Zhenyang air-dry sausage and Jiangsu sausage etc.; Divide by local flavor, have spiced sausage, rose sausage, pepperoni etc., differ from one another.
As everyone knows, traditional sausage is all generally be that raw material makes with pork, and therefore variety protection is single, and nutritional labeling also compares shortage, and makes by the mode of smoking, and easily produces carcinogen, unhealthy.
Summary of the invention
Goal of the invention of the present invention be to provide a kind of nutritious, mouthfeel good and have donkey meat sausage of blood yiqi effect and preparation method thereof.
The technical scheme realizing the object of the invention is:
There is the donkey meat sausage of blood yiqi effect, be made up of the raw material of following weight parts proportioning:
Chitterlings 100-120, donkey meat 500-550, pork liver 200-220, Bao juice 20-25, cooking wine 25-30, dark soy sauce 10-15, salt 15-18, monosodium glutamate 5-8, garlic 20-25, ginger 12-15, anistree 3-4, cardamom 3-4, cassia bark 4-5, fennel seeds 3-4, tsaoko 2-3.
The above-mentioned preparation method with the donkey meat sausage of blood yiqi effect, comprises the steps:
1, cleaned by donkey meat and dry, being cut into length and width is 18-20cm, and thick is the sliced meat of 1-1.2cm, for subsequent use;
2, cleaned by pork liver and dry, cut and grow into 18-20cm, wide, thick is the strip of 2cm, for subsequent use;
3, garlic and ginger are cleaned peeling, mince, for subsequent use;
4, get chitterlings, clean with salt, pickle and go to smell as of rotten fish for 25-30 minute, for subsequent use;
5, donkey sliced meat are spread out, put into pork liver bar, roll, pour in chitterlings, then under using pinprick several, the air in intestines body is emptying, for subsequent use;
6, donkey meat sausage is put into pot, add Bao juice, cooking wine, dark soy sauce, salt, monosodium glutamate, garlic, ginger, anise, cardamom, cassia bark, fennel seeds, tsaoko carry out stew in soy sauce, first boil with big fire, then boil in a covered pot over a slow fire 30-35 minute with little fire, pull cooling out, vacuum packaging.
Described Bao juice is commercially available prod.
There is the donkey meat sausage of blood yiqi effect, preferably, be made up of the raw material of following weight parts proportioning:
Chitterlings 110, donkey meat 520, pork liver 210, Bao juice 22, cooking wine 28, dark soy sauce 12, salt 16, monosodium glutamate 6, garlic 22, ginger 13, anistree 3, cardamom 4, cassia bark 4, fennel seeds 3, tsaoko 3.
Compared with prior art, beneficial effect of the present invention is:
(1) donkey meat sausage of the present invention, through adopting the reasonable combination of donkey meat and pork liver, then after the thick gravy that Bao juice, garlic and anise etc. form carries out stew in soy sauce, mouthfeel is better, unique flavor.
(2) nutritious tasty again, and it is healthy to make processing science, adjustable human body diet structure, is suitable for crowd extensive.
(3) eating method is quick, instant bagged or with microwave-oven-heating and edible, production process is simple, easy to make, can meet the demand of suitability for industrialized production.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described, but the present invention is not limited to these embodiments.
Embodiment 1
There is the donkey meat sausage of blood yiqi effect, be made up of the raw material of following weight parts proportioning:
Chitterlings 100, donkey meat 500, pork liver 200, Bao juice 20, cooking wine 25, dark soy sauce 10, salt 15, monosodium glutamate 5, garlic 20, ginger 12, anistree 3, cardamom 3, cassia bark 4, fennel seeds 3, tsaoko 2.
There is a preparation method for the donkey meat sausage of blood yiqi effect, comprise the steps:
1, cleaned by donkey meat and dry, being cut into length and width is 18cm, and thick is the sliced meat of 1cm, for subsequent use;
2, cleaned by pork liver and dry, cut and grow into 18cm, wide, thick is the strip of 2cm, for subsequent use;
3, garlic and ginger are cleaned peeling, mince, for subsequent use;
4, get chitterlings, clean with salt, pickle and go to smell as of rotten fish for 25 minutes, for subsequent use;
5, donkey sliced meat are spread out, put into pork liver bar, roll, pour in chitterlings, then under using pinprick several, the air in intestines body is emptying, for subsequent use;
6, donkey meat sausage is put into pot, add Bao juice, cooking wine, dark soy sauce, salt, monosodium glutamate, garlic, ginger, anise, cardamom, cassia bark, fennel seeds, tsaoko carry out stew in soy sauce, first boil with big fire, then with stewing 30 minutes of little fire, pull cooling out, vacuum packaging.
Time edible, open packaging and edible, also can heat and eat again.
Carry out taste scoring test to the donkey meat sausage of the present embodiment gained, through 20 people's sensory evaluations, have 17 people to represent the taste liking the present embodiment, have 1 people to represent the taste not liking the present embodiment, all the other 2 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Embodiment 2
There is the donkey meat sausage of blood yiqi effect, be made up of the raw material of following weight parts proportioning:
Chitterlings 110, donkey meat 520, pork liver 210, Bao juice 22, cooking wine 28, dark soy sauce 12, salt 16, monosodium glutamate 6, garlic 22, ginger 13, anistree 3, cardamom 4, cassia bark 4, fennel seeds 3, tsaoko 3.
The above-mentioned preparation method with the donkey meat sausage of blood yiqi effect, comprises the steps:
1, cleaned by donkey meat and dry, being cut into length and width is 19cm, and thick is the sliced meat of 1.1cm, for subsequent use;
2, cleaned by pork liver and dry, cut and grow into 19cm, wide, thick is the strip of 2cm, for subsequent use;
3, garlic and ginger are cleaned peeling, mince, for subsequent use;
4, get chitterlings, clean with salt, pickle and go to smell as of rotten fish for 28 minutes, for subsequent use;
5, donkey sliced meat are spread out, put into pork liver bar, roll, pour in chitterlings, then under using pinprick several, the air in intestines body is emptying, for subsequent use;
6, donkey meat sausage is put into pot, add Bao juice, cooking wine, dark soy sauce, salt, monosodium glutamate, garlic, ginger, anise, cardamom, cassia bark, fennel seeds, tsaoko carry out stew in soy sauce, first boil with big fire, then with stewing 32 minutes of little fire, pull cooling out, vacuum packaging.
Time edible, open packaging and edible, also can heat and eat again.
Carry out taste scoring test to the donkey meat sausage of the present embodiment gained, through 30 people's sensory evaluations, have 26 people to represent the taste liking the present embodiment, have 3 people to represent the taste not liking the present embodiment, all the other 1 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Embodiment 3
There is the donkey meat sausage of blood yiqi effect, be made up of the raw material of following weight parts proportioning:
Chitterlings 120, donkey meat 550, pork liver 220, Bao juice 25, cooking wine 30, dark soy sauce 15, salt 18, monosodium glutamate 8, garlic 25, ginger 15, anistree 4, cardamom 4, cassia bark 5, fennel seeds 4, tsaoko 3.
The above-mentioned preparation method with the donkey meat sausage of blood yiqi effect, comprises the steps:
1, cleaned by donkey meat and dry, being cut into length and width is 20cm, and thick is the sliced meat of 1.2cm, for subsequent use;
2, cleaned by pork liver and dry, cut and grow into 20cm, wide, thick is the strip of 2cm, for subsequent use;
3, garlic and ginger are cleaned peeling, mince, for subsequent use;
4, get chitterlings, clean with salt, pickle and go to smell as of rotten fish for 30 minutes, for subsequent use;
5, donkey sliced meat are spread out, put into pork liver bar, roll, pour in chitterlings, then under using pinprick several, the air in intestines body is emptying, for subsequent use;
6, donkey meat sausage is put into pot, add Bao juice, cooking wine, dark soy sauce, salt, monosodium glutamate, garlic, ginger, anise, cardamom, cassia bark, fennel seeds, tsaoko carry out stew in soy sauce, first boil with big fire, then with stewing 35 minutes of little fire, pull cooling out, vacuum packaging.
Time edible, open packaging and edible, also can heat and eat again.
Carry out taste scoring test to the donkey meat sausage of the present embodiment gained, through 40 people's sensory evaluations, have 34 people to represent the taste liking the present embodiment, have 3 people to represent the taste not liking the present embodiment, all the other 3 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Claims (2)
1. there is the donkey meat sausage of blood yiqi effect, it is characterized in that: be made up of the raw material of following weight parts proportioning:
Chitterlings 100-120, donkey meat 500-550, pork liver 200-220, Bao juice 20-25, cooking wine 25-30, dark soy sauce 10-15, salt 15-18, monosodium glutamate 5-8, garlic 20-25, ginger 12-15, anistree 3-4, cardamom 3-4, cassia bark 4-5, fennel seeds 3-4, tsaoko 2-3.
The above-mentioned preparation method with the donkey meat sausage of blood yiqi effect, comprises the steps:
(1) cleaned by donkey meat and dry, being cut into length and width is 18-20cm, and thick is the sliced meat of 1-1.2cm, for subsequent use;
(2) cleaned by pork liver and dry, cut and grow into 18-20cm, wide, thick is the strip of 2cm, for subsequent use;
(3) garlic and ginger are cleaned peeling, mince, for subsequent use;
(4) get chitterlings, clean with salt, pickle and go to smell as of rotten fish for 25-30 minute, for subsequent use;
(5) donkey sliced meat are spread out, put into pork liver bar, roll, pour in chitterlings, then under using pinprick several, the air in intestines body is emptying, for subsequent use;
(6) donkey meat sausage is put into pot, add Bao juice, cooking wine, dark soy sauce, salt, monosodium glutamate, garlic, ginger, anise, cardamom, cassia bark, fennel seeds, tsaoko carry out stew in soy sauce, first boil with big fire, then boil in a covered pot over a slow fire 30-35 minute with little fire, pull cooling out, vacuum packaging.
2. the donkey meat sausage with blood yiqi effect according to claim 1, is characterized in that: be made up of the raw material of following weight parts proportioning:
Chitterlings 110, donkey meat 520, pork liver 210, Bao juice 22, cooking wine 28, dark soy sauce 12, salt 16, monosodium glutamate 6, garlic 22, ginger 13, anistree 3, cardamom 4, cassia bark 4, fennel seeds 3, tsaoko 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510523213.7A CN105211913A (en) | 2015-08-25 | 2015-08-25 | There is donkey meat sausage of blood yiqi effect and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510523213.7A CN105211913A (en) | 2015-08-25 | 2015-08-25 | There is donkey meat sausage of blood yiqi effect and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105211913A true CN105211913A (en) | 2016-01-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510523213.7A Pending CN105211913A (en) | 2015-08-25 | 2015-08-25 | There is donkey meat sausage of blood yiqi effect and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586223A (en) * | 2004-08-24 | 2005-03-02 | 上海生远食品科技有限公司 | Donkey meat sausage and its preparing method |
| CN101081082A (en) * | 2006-05-30 | 2007-12-05 | 荆献芝 | Method for making donkey meat sausage |
| CN102599527A (en) * | 2011-12-15 | 2012-07-25 | 翁桦 | Flavor donkey meat ball and preparation method thereof |
| CN103330234A (en) * | 2013-07-22 | 2013-10-02 | 江南大学 | Ass meat sausage added with honey dry powder and preparation method thereof |
| CN103519199A (en) * | 2013-09-07 | 2014-01-22 | 五河县亿家念食品有限公司 | Rose and ass meat ham sausage |
| CN104207181A (en) * | 2014-07-29 | 2014-12-17 | 黄琪淋 | Horse meat sausage and manufacturing method thereof |
-
2015
- 2015-08-25 CN CN201510523213.7A patent/CN105211913A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586223A (en) * | 2004-08-24 | 2005-03-02 | 上海生远食品科技有限公司 | Donkey meat sausage and its preparing method |
| CN101081082A (en) * | 2006-05-30 | 2007-12-05 | 荆献芝 | Method for making donkey meat sausage |
| CN102599527A (en) * | 2011-12-15 | 2012-07-25 | 翁桦 | Flavor donkey meat ball and preparation method thereof |
| CN103330234A (en) * | 2013-07-22 | 2013-10-02 | 江南大学 | Ass meat sausage added with honey dry powder and preparation method thereof |
| CN103519199A (en) * | 2013-09-07 | 2014-01-22 | 五河县亿家念食品有限公司 | Rose and ass meat ham sausage |
| CN104207181A (en) * | 2014-07-29 | 2014-12-17 | 黄琪淋 | Horse meat sausage and manufacturing method thereof |
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Application publication date: 20160106 |