CN105212080A - The fragrant cumin sausage of a kind of garlic and processing method thereof - Google Patents

Abstract

The invention discloses the fragrant cumin sausage of a kind of garlic and processing method thereof, it is made up of the raw material of following weight portion: lean meat 400-450, tongue do 60-80, glutinous rice 30-40, soybean 80-120, mashed garlic 20-30, cumin powder 4-6, ginger juice 8-12, Bulbus Allii Fistulosi powder 10-15, Fructus Schisandrae Chinensis powder 4-6, cassia seed 2-4, pineapple leaves 2-4, rush 2-3, dried orange peel 2-4, the root of straight ladybell 1-2, salt 10-15, three-flower wine 20-30, food additives 10-12.The fragrant cumin sausage of the garlic that the present invention obtains, has the fragrant cumin local flavor of garlic, improves sausage antibacterial action, increase the shelf-life, crisp taste is tasty and refreshing, and meat is fine and smooth delicious, tasty, unique flavor, rich in nutrition content, health value is high, can promote appetite, help digest absorption, Yin nourishing and lung moistening, heat-clearing toxin expelling, improves body disease-resistant physique, good for health.

Description

The fragrant cumin sausage of a kind of garlic and processing method thereof

Technical field

The present invention relates to the fragrant cumin sausage of a kind of garlic and processing method thereof, belong to food processing technology field.

Background technology

Sausage is a very ancient food production and carnivorous Techniques of preserving, refer to the meat of any animal, internal organ or the blood that solidifies, blend into pureed, then pour into the elongated cylinder tubular-shaped food that casing makes, edible after shortening, local flavor is delicious, mellow strong, aftertaste is long, chews more fragrant and more fragrant, instant, and like by masses.

But along with the raising of people's living standard, require abundanter to the kind of food, the special health-care effect focusing on food, the present invention, from aspects such as local flavor, nutrition, health cares, provides a kind of balanced in nutrition and strengthen the sausage of health care, meets the demand of people.

Summary of the invention

The object of the present invention is to provide that a kind of nutriment enriches, health value is high, mouthfeel is good, the fragrant cumin sausage of the garlic of unique flavor and processing method thereof, cater to the needs of more consumers.

For achieving the above object, the technical solution used in the present invention is as follows:

The fragrant cumin sausage of a kind of garlic, is made up of the raw material of following weight portion:

Lean meat 400-450, tongue do 60-80, glutinous rice 30-40, soybean 80-120, mashed garlic 20-30, cumin powder 4-6, ginger juice 8-12, Bulbus Allii Fistulosi powder 10-15, Fructus Schisandrae Chinensis powder 4-6, cassia seed 2-4, pineapple leaves 2-4, rush 2-3, dried orange peel 2-4, the root of straight ladybell 1-2, salt 10-15, three-flower wine 20-30, food additives 10-12;

Described food additives are made up of the raw material of following weight portion: dried orange peel 2-4, gynostemma pentaphylla freeze-dried powder 3-4, folium cortex eucommiae 5-7, root bark of Chinese wolf-berry 1-3, peony 2-3, red yeast rice 10-20, leaves of Hawthorn 3-5, dandelion 1-3, yncaria stem with hooks 2-3, cassia seed 3-5, chilli powder 4-5, salt 6-8 and soy sauce 1-3;

Preparation method is: take dried orange peel, gynostemma pentaphylla freeze-dried powder, folium cortex eucommiae, the root bark of Chinese wolf-berry, peony, red yeast rice, leaves of Hawthorn, dandelion, yncaria stem with hooks and cassia seed by the weight portion of constitutive material, mix and use pulverizer to pulverize, adding chilli powder, salt, soy sauce; Then use starch water that the raw material after pulverizing is stirred to pasty state, sealing refrigeration 5-8 hour is for subsequent use.

The processing method of the fragrant cumin sausage of described garlic, comprises the following steps:

(1), by cassia seed, pineapple leaves, rush, dried orange peel, the root of straight ladybell be crushed to 10-20 order, add 5-8 times of soak by water 1-2 hour, filter and remove residue, filtrate ultrafiltration cooling and three-flower wine stir, and obtain health liquor;

(2), by tongue do in the aqueous solution soaking containing 8-10% salt, pull segment out, rub with health liquor and mix evenly, sealed pickling 5-10 days, pulls the tongue section of doing out and steams ripe perfume (or spice), cutting granulating, and obtain the dry particle of tongue, pickling liquid is stand-by;

(3), by lean meat removal of impurities clean and be stranding into gruel, rub with pickling liquid, salt, ginger juice, mashed garlic and mix evenly, at 5-15 DEG C, pickle 1-2 days, steam out perfume (or spice), obtain the fragrant meat gruel of garlic;

(4), by glutinous rice, soybean soak 4-8 hour respectively, pull out and steam ripe perfume (or spice) respectively afterwards, be rolled into mud, stirring, obtaining glutinous rice bean flour;

(5), glutinous rice bean flour, the fragrant meat gruel of garlic, the dry particle of tongue is even with other raw material tumblings, get casing bowel lavage, 20-35 DEG C ferment 5-7 days air-dry, the riper perfume (or spice) of baking, to obtain final product.

Beneficial effect of the present invention:

The fragrant cumin sausage of the garlic that the present invention obtains, has the fragrant cumin local flavor of garlic, improves sausage antibacterial action, increase the shelf-life, crisp taste is tasty and refreshing, and meat is fine and smooth delicious, tasty, unique flavor, rich in nutrition content, health value is high, can promote appetite, help digest absorption, Yin nourishing and lung moistening, heat-clearing toxin expelling, improves body disease-resistant physique, good for health.

Detailed description of the invention

The fragrant cumin sausage of a kind of garlic, is made up of the raw material of following weight (gram):

Lean meat 450, tongue are dry 80, glutinous rice 40, soybean 120, mashed garlic 30, cumin powder 6, ginger juice 12, Bulbus Allii Fistulosi powder 15, Fructus Schisandrae Chinensis powder 6, cassia seed 4, pineapple leaves 4, rush 3, dried orange peel 4, the root of straight ladybell 2, salt 15, three-flower wine 30, food additives 12;

Described food additives are made up of the raw material of following weight portion: dried orange peel 3g, gynostemma pentaphylla freeze-dried powder 3.5g, folium cortex eucommiae 6g, root bark of Chinese wolf-berry 2g, peony 2.5g, red yeast rice 15g, leaves of Hawthorn 4g, dandelion 2g, yncaria stem with hooks 2.5g, cassia seed 4g, chilli powder 4.5g, salt 7g and soy sauce 2g;

Preparation method is: take dried orange peel, gynostemma pentaphylla freeze-dried powder, folium cortex eucommiae, the root bark of Chinese wolf-berry, peony, red yeast rice, leaves of Hawthorn, dandelion, yncaria stem with hooks and cassia seed by the weight portion of constitutive material, mix and use pulverizer to pulverize, adding chilli powder, salt, soy sauce; Then use starch water that the raw material after pulverizing is stirred to pasty state, sealing refrigeration 5-8 hour is for subsequent use.

The processing method of the fragrant cumin sausage of described garlic, comprises the following steps:

(1), by cassia seed, pineapple leaves, rush, dried orange peel, the root of straight ladybell be crushed to 20 orders, add 8 times of soak by water 2 hours, filter and remove residue, filtrate ultrafiltration cooling and three-flower wine stir, and obtain health liquor;

(2), by tongue do in the aqueous solution soaking containing 10% salt, pull segment out, rub with health liquor and mix evenly, sealed pickling 10 days, pulls the tongue section of doing out and steams ripe perfume (or spice), cutting granulating, and obtain the dry particle of tongue, pickling liquid is stand-by;

(3), by lean meat removal of impurities clean and be stranding into gruel, rub with pickling liquid, salt, ginger juice, mashed garlic and mix evenly, at 15 DEG C, pickle 2 days, steam out perfume (or spice), obtain the fragrant meat gruel of garlic;

(4), by glutinous rice, soybean soak 8 hours respectively, pull out and steam ripe perfume (or spice) respectively afterwards, be rolled into mud, stirring, obtaining glutinous rice bean flour;

(5), glutinous rice bean flour, the fragrant meat gruel of garlic, the dry particle of tongue is even with other raw material tumblings, get casing bowel lavage, 25 DEG C ferment 5 days air-dry, the riper perfume (or spice) of baking, to obtain final product.

Claims (2)

1. the fragrant cumin sausage of garlic, is characterized in that, be made up of the raw material of following weight portion:

Lean meat 400-450, tongue do 60-80, glutinous rice 30-40, soybean 80-120, mashed garlic 20-30, cumin powder 4-6, ginger juice 8-12, Bulbus Allii Fistulosi powder 10-15, Fructus Schisandrae Chinensis powder 4-6, cassia seed 2-4, pineapple leaves 2-4, rush 2-3, dried orange peel 2-4, the root of straight ladybell 1-2, salt 10-15, three-flower wine 20-30, food additives 10-12;

Described food additives are made up of the raw material of following weight portion: dried orange peel 2-4, gynostemma pentaphylla freeze-dried powder 3-4, folium cortex eucommiae 5-7, root bark of Chinese wolf-berry 1-3, peony 2-3, red yeast rice 10-20, leaves of Hawthorn 3-5, dandelion 1-3, yncaria stem with hooks 2-3, cassia seed 3-5, chilli powder 4-5, salt 6-8 and soy sauce 1-3;

Preparation method is: take dried orange peel, gynostemma pentaphylla freeze-dried powder, folium cortex eucommiae, the root bark of Chinese wolf-berry, peony, red yeast rice, leaves of Hawthorn, dandelion, yncaria stem with hooks and cassia seed by the weight portion of constitutive material, mix and use pulverizer to pulverize, adding chilli powder, salt, soy sauce; Then use starch water that the raw material after pulverizing is stirred to pasty state, sealing refrigeration 5-8 hour is for subsequent use.

2. a processing method for the fragrant cumin sausage of garlic as claimed in claim 1, is characterized in that comprising the following steps:

(1), by cassia seed, pineapple leaves, rush, dried orange peel, the root of straight ladybell be crushed to 10-20 order, add 5-8 times of soak by water 1-2 hour, filter and remove residue, filtrate ultrafiltration cooling and three-flower wine stir, and obtain health liquor;

(2), by tongue do in the aqueous solution soaking containing 8-10% salt, pull segment out, rub with health liquor and mix evenly, sealed pickling 5-10 days, pulls the tongue section of doing out and steams ripe perfume (or spice), cutting granulating, and obtain the dry particle of tongue, pickling liquid is stand-by;

(3), by lean meat removal of impurities clean and be stranding into gruel, rub with pickling liquid, salt, ginger juice, mashed garlic and mix evenly, at 5-15 DEG C, pickle 1-2 days, steam out perfume (or spice), obtain the fragrant meat gruel of garlic;

(4), by glutinous rice, soybean soak 4-8 hour respectively, pull out and steam ripe perfume (or spice) respectively afterwards, be rolled into mud, stirring, obtaining glutinous rice bean flour;

(5), glutinous rice bean flour, the fragrant meat gruel of garlic, the dry particle of tongue is even with other raw material tumblings, get casing bowel lavage, 20-35 DEG C ferment 5-7 days air-dry, the riper perfume (or spice) of baking, to obtain final product.