CN105495160A - Yam bean sausage and preparation method thereof - Google Patents
Yam bean sausage and preparation method thereof Download PDFInfo
- Publication number
- CN105495160A CN105495160A CN201410497179.6A CN201410497179A CN105495160A CN 105495160 A CN105495160 A CN 105495160A CN 201410497179 A CN201410497179 A CN 201410497179A CN 105495160 A CN105495160 A CN 105495160A
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- China
- Prior art keywords
- parts
- sausage
- pueraria lobota
- husky pueraria
- husky
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Abstract
The invention relates to yam bean sausage and a preparation method thereof and belongs to the technical field of foods. The yam bean sausage is prepared from following materials, by weight: 350-500 parts of finely-selected hindquarter meat, 150-200 parts of yam beans, 30-40 parts of corn, 30-40 parts of carrots, 30-40 parts of Chinese yam, 5-10 parts of sesame oil, 3-5 parts of salt and 10-15 parts of white sugar. The yam beans are rich in starch and protein and also vitamin C, so that the yam bean sausage is an excellent food for clearing heat and breaks the limits in conventional sausage.
Description
[technical field]
The present invention relates to husky Pueraria lobota sausage and preparation method thereof, belong to food technology field.
[background technology]
Sausage is that the daily one of present people is carnivorous, its unique flavor, be subject to the welcome of many people, but the sausage on market, mostly be emphasize taste, be not concerned about the health-care effect of sausage, along with the raising of people's living standard, the requirement of people to food is also more and more higher, and the sausage on market can not meet the daily needs of people.
[summary of the invention]
The present invention, in order to make up the deficiency of prior art, provides a kind of husky Pueraria lobota sausage and preparation method thereof.
The present invention realizes by the following technical solutions:
1. husky Pueraria lobota sausage, is made up of the batching of following weight portion: selected hind shank 350 ~ 500 parts, husky Pueraria lobota 150 ~ 200 parts, corn 30 ~ 40 parts, 30 ~ 40 parts, carrot, 30 ~ 40 parts, mountain, Huaihe River, 5 ~ 10 parts, sesame oil, salt 3 ~ 5 parts, white sugar 10 ~ 15 parts.
Preferably, be made up of the batching of following weight: selected hind shank 460 parts, husky Pueraria lobota 195 parts, corn 38 parts, 37 parts, carrot, 39 parts, mountain, Huaihe River, 9 parts, sesame oil, salt 4 parts, white sugar 13 parts.
2. the preparation method of husky Pueraria lobota sausage, comprises the following steps:
Step 1: selected hind shank is cut into grain and puts into pot, adds appropriate clear water and boils 10 ~ 20 minutes, obtain meat mincing;
Step 2: husky Pueraria lobota, corn, carrot are put into agitator together with Huai Shan and blends, obtain mixed powder for subsequent use;
Step 3: above-mentioned meat mincing, mixed powder are added sesame oil, salt and white sugar mixing seasoning, pickles 1 ~ 2 hour after stirring;
Step 4: casing being cut into about 200 millimeters is wash clean after a section, then will be placed in warm water soak 2 ~ 3 hours, after then the batching of step 3 being filled a casing, tie with rope, fill next casing successively again, the intestines of all filling with are put into hot water and scald, take out and be filtered dry water;
Step 5: the intestines scalding water are hung over shady and cool ventilation place air-dry 3 ~ 5 days, put into refrigerating chamber after air-dry and store.
Husky Pueraria lobota sausage of the present invention, the starch-containing and protein of Sha Gefu, also containing abundant vitamin C, having broken the restriction of traditional sausage, is the one well refrigerant food that reduces phlegm and internal heat.
[detailed description of the invention]
Below provide the specific embodiment of the present invention, be used for being described in further detail formation of the present invention.
Embodiment 1:
The husky Pueraria lobota sausage of the present embodiment, is made up of the batching of following weight portion: selected hind shank 350 parts, husky Pueraria lobota 150 parts, corn 30 parts, 30 parts, carrot, 30 parts, mountain, Huaihe River, 5 parts, sesame oil, salt 3 parts, white sugar 10 parts.
Embodiment 2:
The husky Pueraria lobota sausage of the present embodiment, is made up of the batching of following weight portion: selected hind shank 400 parts, husky Pueraria lobota 170 parts, corn 33 parts, 35 parts, carrot, 32 parts, mountain, Huaihe River, 6 parts, sesame oil, salt 3 parts, white sugar 12 parts.
Embodiment 3:
The husky Pueraria lobota sausage of the present embodiment, is made up of the batching of following weight portion: selected hind shank 500 parts, husky Pueraria lobota 200 parts, corn 40 parts, 40 parts, carrot, 40 parts, mountain, Huaihe River, 10 parts, sesame oil, salt 5 parts, white sugar 15 parts.
Embodiment 4:
The husky Pueraria lobota sausage of the present embodiment, is made up of the batching of following weight portion: selected hind shank 420 parts, husky Pueraria lobota 180 parts, corn 36 parts, 34 parts, carrot, 35 parts, mountain, Huaihe River, 7 parts, sesame oil, salt 4 parts, white sugar 14 parts.
Embodiment 5:
The husky Pueraria lobota sausage of the present embodiment, is made up of the batching of following weight portion optimal proportion: selected hind shank 460 parts, husky Pueraria lobota 195 parts, corn 38 parts, 37 parts, carrot, 39 parts, mountain, Huaihe River, 9 parts, sesame oil, salt 4 parts, white sugar 13 parts.
The preparation method of above-mentioned husky Pueraria lobota sausage, comprises the following steps:
Step 1: selected hind shank is cut into grain and puts into pot, adds appropriate clear water and boils 10 ~ 20 minutes, obtain meat mincing;
Step 2: husky Pueraria lobota, corn, carrot are put into agitator together with Huai Shan and blends, obtain mixed powder for subsequent use;
Step 3: above-mentioned meat mincing, mixed powder are added sesame oil, salt and white sugar mixing seasoning, pickles 1 ~ 2 hour after stirring;
Step 4: casing being cut into about 200 millimeters is wash clean after a section, then will be placed in warm water soak 2 ~ 3 hours, after then the batching of step 3 being filled a casing, tie with rope, fill next casing successively again, the intestines of all filling with are put into hot water and scald, take out and be filtered dry water;
Step 5: the intestines scalding water are hung over shady and cool ventilation place air-dry 3 ~ 5 days, put into refrigerating chamber after air-dry and store.
Husky Pueraria lobota sausage of the present invention, the starch-containing and protein of Sha Gefu, also containing abundant vitamin C, having broken the restriction of traditional sausage, is the one well refrigerant food that reduces phlegm and internal heat.
Claims (3)
1. a husky Pueraria lobota sausage, is characterized in that being made up of the batching of following weight portion: selected hind shank 350 ~ 500 parts, husky Pueraria lobota 150 ~ 200 parts, corn 30 ~ 40 parts, 30 ~ 40 parts, carrot, 30 ~ 40 parts, mountain, Huaihe River, 5 ~ 10 parts, sesame oil, salt 3 ~ 5 parts, white sugar 10 ~ 15 parts.
2. husky Pueraria lobota sausage as claimed in claim 1, is characterized in that being made up of the batching of following weight portion optimal proportion: selected hind shank 460 parts, husky Pueraria lobota 195 parts, corn 38 parts, 37 parts, carrot, 39 parts, mountain, Huaihe River, 9 parts, sesame oil, salt 4 parts, white sugar 13 parts.
3. the preparation method of the husky Pueraria lobota sausage as described in claim 1 ~ 2, is characterized in that comprising the following steps:
Step 1: selected hind shank is cut into grain and puts into pot, adds appropriate clear water and boils 10 ~ 20 minutes, obtain meat mincing;
Step 2: husky Pueraria lobota, corn, carrot are put into agitator together with Huai Shan and blends, obtain mixed powder for subsequent use;
Step 3: above-mentioned meat mincing, mixed powder are added sesame oil, salt and white sugar mixing seasoning, pickles 1 ~ 2 hour after stirring;
Step 4: casing being cut into about 200 millimeters is wash clean after a section, then will be placed in warm water soak 2 ~ 3 hours, after then the batching of step 3 being filled a casing, tie with rope, fill next casing successively again, the intestines of all filling with are put into hot water and scald, take out and be filtered dry water;
Step 5: the intestines scalding water are hung over shady and cool ventilation place air-dry 3 ~ 5 days, put into refrigerating chamber after air-dry and store.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410497179.6A CN105495160A (en) | 2014-09-25 | 2014-09-25 | Yam bean sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410497179.6A CN105495160A (en) | 2014-09-25 | 2014-09-25 | Yam bean sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105495160A true CN105495160A (en) | 2016-04-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410497179.6A Pending CN105495160A (en) | 2014-09-25 | 2014-09-25 | Yam bean sausage and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105495160A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819991A (en) * | 2016-12-30 | 2017-06-13 | 佛山科学技术学院 | One vertical foods packed in carton containers of planting sand Pueraria lobota and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110134A (en) * | 2013-03-13 | 2013-05-22 | 李时令 | Kudzuvine root sausage and production method thereof |
-
2014
- 2014-09-25 CN CN201410497179.6A patent/CN105495160A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110134A (en) * | 2013-03-13 | 2013-05-22 | 李时令 | Kudzuvine root sausage and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 汉竹: "《吃的百变窍门》", 30 June 2008, 中国轻工业出版社 * |
| 沈雪等: "响应面设计优化无硝香肠的关键工艺", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819991A (en) * | 2016-12-30 | 2017-06-13 | 佛山科学技术学院 | One vertical foods packed in carton containers of planting sand Pueraria lobota and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160420 |
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| RJ01 | Rejection of invention patent application after publication |