CN105495398A - Oatmeal-flavored sausage capable of invigorating stomach and promoting digestion and making method thereof - Google Patents
Oatmeal-flavored sausage capable of invigorating stomach and promoting digestion and making method thereof Download PDFInfo
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- CN105495398A CN105495398A CN201510959892.2A CN201510959892A CN105495398A CN 105495398 A CN105495398 A CN 105495398A CN 201510959892 A CN201510959892 A CN 201510959892A CN 105495398 A CN105495398 A CN 105495398A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 18
- 230000029087 digestion Effects 0.000 title claims abstract description 17
- 230000001737 promoting effect Effects 0.000 title claims abstract description 11
- 210000002784 stomach Anatomy 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 14
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 13
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 13
- 241000609240 Ambelania acida Species 0.000 claims abstract description 10
- 239000010905 bagasse Substances 0.000 claims abstract description 10
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 9
- 240000007228 Mangifera indica Species 0.000 claims abstract description 9
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 9
- 241001326116 Ranunculus sceleratus Species 0.000 claims abstract description 9
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 241000209140 Triticum Species 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 238000005728 strengthening Methods 0.000 claims description 9
- 244000020551 Helianthus annuus Species 0.000 claims description 7
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 7
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 4
- 235000013527 bean curd Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 13
- 206010011224 Cough Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 241000208818 Helianthus Species 0.000 abstract 2
- 241000606540 Chione venosa Species 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 235000021332 kidney beans Nutrition 0.000 abstract 1
- 210000003141 lower extremity Anatomy 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000003778 fat substitute Substances 0.000 description 5
- 235000013341 fat substitute Nutrition 0.000 description 5
- 239000004519 grease Substances 0.000 description 5
- 241000722363 Piper Species 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 238000013456 study Methods 0.000 description 2
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 201000001352 cholecystitis Diseases 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000009200 high fat diet Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses an oatmeal-flavored sausage capable of invigorating the stomach and promoting digestion. The sausage is prepared from, by weight, 1,800-2,000 parts of chilled fresh pork hind leg meat, 150-200 parts of fat pork, 16-20 parts of KCl, 24-30 parts of NaCl, 450-500 parts of kidney beans, 8-10 parts of ground pepper, 8-10 parts of pepper powder, 40-50 parts of baijiu with high alcohol degree, 8-10 parts of ginger powder, 30-40 parts of sugar, 20-30 parts of soybean sauce, 9-12 parts of raisins, 12-14 parts of milk, 2-3 parts of bagasse, 5-7 parts of oatmeal, 0.9-1.3 parts of leaves of helianthus, 0.5-1.4 parts of mango leaves, 1-2.2 parts of fruit of poisonous buttercup and an appropriate amount of casings. The oatmeal-flavored sausage is savoury and mellow after being taken and unique in mouthfeel, and the edible medicinal materials such as leaves of helianthus, mango leaves and fruit of poisonous buttercup are added, so that the oatmeal-flavored sausage has the heal-care effects of tonifying the kidney for improving eyesight, removing food retention, relieving a cough, reducing blood pressure and calming the liver.
Description
Technical field
The present invention relates to sausage technical field, particularly relate to fragrant sausage of a kind of stomach strengthening and digestion promoting wheat and preparation method thereof.
Background technology
Sodium chloride, as food typical additives, can improve the flavor quality of product, but is also the most important factor causing hypertension and angiocardiopathy at present, and China per capita edible salt intake reaches 12g/d, more than the twice for World Health Organization's recommended value.According to World Health Organization's data of 2003, in the industrialization food of all categories, meat and meat products contribute to the sodium absorption of about 16% ~ 25%; Therefore, Chinese scholars is that the sodium chloride content reduced in meat products has carried out many correlative studys.Wherein large quantity research concentrates in the high dry-salt meat products of salt content.The matter structure of product can be made to become soft when reducing sodium chloride addition to 2.0%; When being reduced to 1.0%, index all serious non-compliance requirements such as organoleptic quality, shelf life of product.
Epidemiological study in recent years finds, high fat diet can cause consumer's various diseases, is considered to one of inducement of obesity, high fat of blood, heart disease, artery sclerosis, diabetes and some relevant diseases etc.In diet, saturated fatty acid is too high, and can cause as the cancer such as breast cancer, colon cancer and cholecystitis, grease but has important function for the organoleptic properties of food.Grease is to the outward appearance such as gloss, color, transparency, surface configuration, crystallinity of food, the matter structures such as viscosity, elasticity, hardness, the mouthfeel such as lubricity, melting, stiff sense and local flavor have important impact, with regard to local flavor, grease in food not only shows the local flavor self held, it also affects the concentration of other spices, persistence and balance, and this is relevant to local flavor slowly-releasing with grease; The fat content reduced in food can have influence on the organoleptic properties of food, and the simple fat content reduced in food ingredient can bring harmful effect to product special flavour and mouthfeel, and make food coarse mouthfeel, flavour declines, thus affects the acceptance of consumer to product.Fat substitute is the effective product solving this contradiction.The fat substitute of high-quality can not only reduce the fat content in food to greatest extent, and can keep the organoleptic quality even improving original food as much as possible.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides fragrant sausage of a kind of stomach strengthening and digestion promoting wheat and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fragrant sausage of a kind of stomach strengthening and digestion promoting wheat, be made up of the raw material of following weight portion:
Pig hind shank cold fresh meat 1800-2000, pig fat meat 150-200, KCl16-20, NaCl24-30, kidney bean 450-500, pepper powder 8-10, zanthoxylum powder 8-10, high spirit 40-50, ginger powder 8-10, sugared 30-40, soy sauce 20-30, raisins 9-12, milk 12-14, bagasse 2-3, oatmeal 5-7, sunflower leaf 0.9-1.3, mango leaf 0.5-1.4, poisonous buttercup fruit 1-2.2, casing is appropriate.
The preparation method of the fragrant sausage of described a kind of stomach strengthening and digestion promoting wheat, comprises the following steps:
(1) by after sunflower leaf, mango leaf, the flooding of poisonous buttercup fruit by 6-9 times amount, filter obtains Chinese medicine juice;
(2) get kidney bean to clean, be watered digestion and removed its skin of beancurd and plumule after 15-20 minute, then continue digestion 5-8 minute, leach kidney bean in pot, then be placed in the pot burning heat and stir-fry, when to fry to its water content be 3-4%, take the dish out of the pot stand-by;
(3) get raisins to pour in pot, then be blended into milk mixing and decoct 15-18 minute, filter after raisins, enter to coil stand-by; Get bagasse to be layed on steamer, then get oatmeal and be placed on bagasse, after fumigating 10-12 minute with Chinese medicine juice, obtain oatmeal, then mix with raisins, be placed in mixer and stir into pasty state;
(4) the cold fresh meat of pig hind shank, pig fat meat is got, be divided into the fourth of the 0.5-1cm length of side, add KCl, NaCl after mixing with the kidney bean handled well, pepper powder, zanthoxylum powder, high spirit, Jiang Fen, sugar, soy sauce carry out pickled, be then put in 3-4 DEG C of refrigerator and pickle 2-3d;
(5) by pickled good pork and to remain each mixing of materials even, then bowel lavage is stand-by; Transferred in temperature and humidity control incubator by the pork sausages of having filled with and carry out air-dry 10-12d, wherein temperature is 12-13 DEG C, and humidity is 80-85%, and taking-up packs, and to obtain final product.
Advantage of the present invention is:
The present invention substitutes NaCl to pickle cube meat with the substitution ratio KCl of 40%, and wherein in product, NaCl content reduces to 3.14%, significantly lower than about 8% sodium salt of market cured meat product.And 40% substitute after the physicochemical property of product, proteolysis index and sense organ are not all made significant difference.
Present invention process class fat substitute kidney bean, in the process of its poach, counteracts the impact of molecular surface partial hydrophilicity group, allows be hidden in intramolecular hydrophobic group and be exposed to molecular surface, increases its hydrophobicity, so can simulate the hydrophobic character of grease; This type of fat substitute can provide the mouthfeel that similar fat is satiny, without any physiological side effects, nutritious and under medium and high temperature stable in properties, be a kind of ideal fat substitute;
The present invention is mild and mellow, and mouthfeel is unique, and be also added with the food medicinal materials such as sunflower leaf, mango leaf, poisonous buttercup fruit, richness has given the health-care efficacy of tonifying kidney for improving eyesight of the present invention, food dispersing cough suppressing, the flat liver of step-down.
Detailed description of the invention
The fragrant sausage of a kind of stomach strengthening and digestion promoting wheat, be made up of the raw material of following weight portion:
The cold fresh meat 1800 of pig hind shank, pig fat meat 150, KCl16, NaCl24, kidney bean 450, pepper powder 8, zanthoxylum powder 8, high spirit 40, ginger powder 8, sugar 30, soy sauce 20, raisins 9, milk 12, bagasse 2, oatmeal 5, sunflower leaf 0.9, mango leaf 0.5, poisonous buttercup fruit 1, casing is appropriate.
The preparation method of the fragrant sausage of described a kind of stomach strengthening and digestion promoting wheat, comprises the following steps:
(1) by after sunflower leaf, mango leaf, the flooding of poisonous buttercup fruit by 6 times amount, filter obtains Chinese medicine juice;
(2) get kidney bean to clean, remove its skin of beancurd and plumule after being watered digestion to 15 minute, then continue digestion 5 minutes, leach kidney bean in pot, then be placed in the pot burning heat and stir-fry, when to fry to its water content be 3%, take the dish out of the pot stand-by;
(3) get raisins to pour in pot, then be blended into milk mixing decoction 15 minutes, filter after raisins, enter to coil stand-by; Get bagasse to be layed on steamer, then get oatmeal and be placed on bagasse, after stifling 10 minutes with Chinese medicine juice, obtain oatmeal, then mix with raisins, be placed in mixer and stir into pasty state;
(4) the cold fresh meat of pig hind shank, pig fat meat is got, be divided into the fourth of the 0.5cm length of side, add KCl, NaCl after mixing with the kidney bean handled well, pepper powder, zanthoxylum powder, high spirit, Jiang Fen, sugar, soy sauce carry out pickled, be then put in 3 DEG C of refrigerators and pickle 2d;
(5) by pickled good pork and to remain each mixing of materials even, then bowel lavage is stand-by; Transferred in temperature and humidity control incubator by the pork sausages of having filled with and carry out air-dry 10d, wherein temperature is 12 DEG C, and humidity is 80%, and taking-up packs, and to obtain final product.
Claims (2)
1. the fragrant sausage of stomach strengthening and digestion promoting wheat, is characterized in that being made up of the raw material of following weight portion:
Pig hind shank cold fresh meat 1800-2000, pig fat meat 150-200, KCl16-20, NaCl24-30, kidney bean 450-500, pepper powder 8-10, zanthoxylum powder 8-10, high spirit 40-50, ginger powder 8-10, sugared 30-40, soy sauce 20-30, raisins 9-12, milk 12-14, bagasse 2-3, oatmeal 5-7, sunflower leaf 0.9-1.3, mango leaf 0.5-1.4, poisonous buttercup fruit 1-2.2, casing is appropriate.
2. the preparation method of the fragrant sausage of a kind of stomach strengthening and digestion promoting wheat as claimed in claim 1, is characterized in that comprising the following steps:
(1) by after sunflower leaf, mango leaf, the flooding of poisonous buttercup fruit by 6-9 times amount, filter obtains Chinese medicine juice;
(2) get kidney bean to clean, be watered digestion and removed its skin of beancurd and plumule after 15-20 minute, then continue digestion 5-8 minute, leach kidney bean in pot, then be placed in the pot burning heat and stir-fry, when to fry to its water content be 3-4%, take the dish out of the pot stand-by;
(3) get raisins to pour in pot, then be blended into milk mixing and decoct 15-18 minute, filter after raisins, enter to coil stand-by; Get bagasse to be layed on steamer, then get oatmeal and be placed on bagasse, after fumigating 10-12 minute with Chinese medicine juice, obtain oatmeal, then mix with raisins, be placed in mixer and stir into pasty state;
(4) the cold fresh meat of pig hind shank, pig fat meat is got, be divided into the fourth of the 0.5-1cm length of side, add KCl, NaCl after mixing with the kidney bean handled well, pepper powder, zanthoxylum powder, high spirit, Jiang Fen, sugar, soy sauce carry out pickled, be then put in 3-4 DEG C of refrigerator and pickle 2-3d;
(5) by pickled good pork and to remain each mixing of materials even, then bowel lavage is stand-by; Transferred in temperature and humidity control incubator by the pork sausages of having filled with and carry out air-dry 10-12d, wherein temperature is 12-13 DEG C, and humidity is 80-85%, and taking-up packs, and to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510959892.2A CN105495398A (en) | 2015-12-21 | 2015-12-21 | Oatmeal-flavored sausage capable of invigorating stomach and promoting digestion and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510959892.2A CN105495398A (en) | 2015-12-21 | 2015-12-21 | Oatmeal-flavored sausage capable of invigorating stomach and promoting digestion and making method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105495398A true CN105495398A (en) | 2016-04-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510959892.2A Withdrawn CN105495398A (en) | 2015-12-21 | 2015-12-21 | Oatmeal-flavored sausage capable of invigorating stomach and promoting digestion and making method thereof |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690111A (en) * | 2016-12-05 | 2017-05-24 | 吉林大学 | Nutritional health-care rana chensinensis meat sausages and preparation method thereof |
-
2015
- 2015-12-21 CN CN201510959892.2A patent/CN105495398A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690111A (en) * | 2016-12-05 | 2017-05-24 | 吉林大学 | Nutritional health-care rana chensinensis meat sausages and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160420 |
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