CN105212082A

CN105212082A - A kind of black green pepper flavor sausage and processing method thereof

Info

Publication number: CN105212082A
Application number: CN201410242367.4A
Authority: CN
Inventors: 何兵祥
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-05-29
Filing date: 2014-05-29
Publication date: 2016-01-06

Abstract

The invention discloses a kind of black green pepper flavor sausage and processing method thereof, it is made up of the raw material of following weight portion: pork 300-400, black pepper 10-15, bubble green pepper 20-30, barley seedling powder 20-30, mushroom powder 15-30, laver 10-15, blackcurrant pigment 20-30, rice wine 60-80, black tomato 20-40, black meal fruit 8-15, Feng Huacao 1-2, lemon grass (Cymbopogon citratus) 1-2, leaves of Hawthorn 1-2, bitter orange flower 2-3, Flos Albiziae 2-3, coix seed oil 10-20, salt 12-16, ironic citrate 0.2-0.3, n-propyl gallate 0.1-0.2; The black green pepper flavor sausage that the present invention obtains, fragrant peppery tasty and refreshing, crisp tough milk is chewed, tasty, unique flavor, rich in nutrition content, health value is high, can improve appetite, promote digestion, also have relax bowel, effect that heat-clearing toxin expelling, beauty treatment are calmed the nerves, play effect of thin body body-building.

Description

A kind of black green pepper flavor sausage and processing method thereof

Technical field

The present invention relates to a kind of black green pepper flavor sausage 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 black green pepper flavor sausage 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:

A kind of black green pepper flavor sausage, is made up of the raw material of following weight portion:

Pork 300-400, black pepper 10-15, bubble green pepper 20-30, barley seedling powder 20-30, mushroom powder 15-30, laver 10-15, blackcurrant pigment 20-30, rice wine 60-80, black tomato 20-40, black meal fruit 8-15, Feng Huacao 1-2, lemon grass (Cymbopogon citratus) 1-2, leaves of Hawthorn 1-2, bitter orange flower 2-3, Flos Albiziae 2-3, coix seed oil 10-20, salt 12-16, ironic citrate 0.2-0.3, n-propyl gallate 0.1-0.2;

The processing method of described black green pepper flavor sausage, comprises the following steps:

(1), by black pepper be broken to 20-40 order, add in coix seed oil pot, slow fire stir-fry goes out perfume (or spice), obtains papper oil;

(2), by Feng Huacao, lemon grass (Cymbopogon citratus), leaves of Hawthorn, bitter orange flower, Flos Albiziae boiling, filter and remove residue, filtrate is concentrated into paste, obtain health-care paste, with cleanly steep green pepper, salt rubs and mixes evenly, puts into rice wine and presses and pickle 10-15 days into tank, pull bubble green pepper out and cook and grind pulping, must steep green pepper slurry, pickling liquid is stand-by;

(3), by pork removal of impurities clean, be stranding into gruel, starch with bubble green pepper, papper oil rubs and mix even, overlay film pickles 1-2 days at 5-10 DEG C, must pickle meat stuffing;

(4), by black tomato, the removal of impurities of black meal fruit clean, freeze drying is pulverized, and obtains freeze-dried powder; Blackcurrant pigment is pulverized and enters pot slow fire with barley seedling powder, mushroom powder and to stir-fry out perfume (or spice), with freeze-dried powder, pickle meat stuffing, pickling liquid and other surplus stocks and rub and mix evenly, get casing bowel lavage, air-dry 20-40 DEG C of fermentation 4-7 days, the riper perfume (or spice) of baking, to obtain final product.

Beneficial effect of the present invention:

The black green pepper flavor sausage that the present invention obtains, fragrant peppery tasty and refreshing, crisp tough milk is chewed, tasty, unique flavor, rich in nutrition content, health value is high, can improve appetite, promote digestion, also have relax bowel, effect that heat-clearing toxin expelling, beauty treatment are calmed the nerves, play effect of thin body body-building.

Detailed description of the invention

A kind of black green pepper flavor sausage, is made up of the raw material of following weight (gram):

Pork 400, black pepper 15, bubble green pepper 30, barley seedling powder 30, mushroom powder 30, laver 15, blackcurrant pigment 30, rice wine 80, black tomato 40, black meal fruit 15, Feng Huacao 2, lemon grass (Cymbopogon citratus) 2, leaves of Hawthorn 2, bitter orange flower 3, Flos Albiziae 3, coix seed oil 20, salt 14, ironic citrate 0.25, n-propyl gallate 0.15;

(1), by black pepper be broken to 40 orders, add in coix seed oil pot, slow fire stir-fry goes out perfume (or spice), obtains papper oil;

(2), by Feng Huacao, lemon grass (Cymbopogon citratus), leaves of Hawthorn, bitter orange flower, Flos Albiziae boiling, filter and remove residue, filtrate is concentrated into paste, obtain health-care paste, with cleanly steep green pepper, salt rubs and mixes evenly, puts into rice wine and presses and pickle 15 days into tank, pull bubble green pepper out and cook and grind pulping, must steep green pepper slurry, pickling liquid is stand-by;

(3), by pork removal of impurities clean, be stranding into gruel, starch with bubble green pepper, papper oil rubs and mix even, overlay film pickles 2 days at 10 DEG C, must pickle meat stuffing;

(4), by black tomato, the removal of impurities of black meal fruit clean, freeze drying is pulverized, and obtains freeze-dried powder; Blackcurrant pigment is pulverized and enters pot slow fire with barley seedling powder, mushroom powder and to stir-fry out perfume (or spice), with freeze-dried powder, pickle meat stuffing, pickling liquid and other surplus stocks and rub and mix evenly, get casing bowel lavage, air-dry 40 DEG C of fermentations 5 days, the riper perfume (or spice) of baking, to obtain final product.

Claims

1. a black green pepper flavor sausage, is characterized in that, is made up of the raw material of following weight portion:

Pork 300-400, black pepper 10-15, bubble green pepper 20-30, barley seedling powder 20-30, mushroom powder 15-30, laver 10-15, blackcurrant pigment 20-30, rice wine 60-80, black tomato 20-40, black meal fruit 8-15, Feng Huacao 1-2, lemon grass (Cymbopogon citratus) 1-2, leaves of Hawthorn 1-2, bitter orange flower 2-3, Flos Albiziae 2-3, coix seed oil 10-20, salt 12-16, ironic citrate 0.2-0.3, n-propyl gallate 0.1-0.2.

2. a processing method for black green pepper flavor sausage as claimed in claim 1, is characterized in that comprising the following steps: