CN105533483A - Candied fruit sausage and preparation method thereof - Google Patents
Candied fruit sausage and preparation method thereof Download PDFInfo
- Publication number
- CN105533483A CN105533483A CN201510934189.6A CN201510934189A CN105533483A CN 105533483 A CN105533483 A CN 105533483A CN 201510934189 A CN201510934189 A CN 201510934189A CN 105533483 A CN105533483 A CN 105533483A
- Authority
- CN
- China
- Prior art keywords
- parts
- preserved
- sausage
- preserved fruit
- ginger
- Prior art date
- 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.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 38
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
- 235000008397 ginger Nutrition 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 241000251468 Actinopterygii Species 0.000 claims abstract description 14
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 14
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 14
- 244000018633 Prunus armeniaca Species 0.000 claims abstract description 14
- 235000009827 Prunus armeniaca Nutrition 0.000 claims abstract description 14
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 14
- 235000015277 pork Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000019991 rice wine Nutrition 0.000 claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 5
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 2
- 241000234282 Allium Species 0.000 claims description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 15
- 241000234314 Zingiber Species 0.000 claims description 15
- 241000209205 Coix Species 0.000 claims description 14
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 14
- 210000000481 breast Anatomy 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 4
- 238000009835 boiling Methods 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 239000000945 filler Substances 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 claims 1
- 239000000779 smoke Substances 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 1
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
- 206010034203 Pectus Carinatum Diseases 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 210000001015 abdomen Anatomy 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000010755 mineral Nutrition 0.000 abstract 1
- 235000021018 plums Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000510672 Cuminum Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a candied fruit sausage and a preparation method thereof. The candied fruit sausage consists of the following raw materials in parts by weight: 80-120 parts of pork belly, 100-120 parts of chicken breast, 3-5 parts of fresh ginger, 60-80 parts of fish meat, 20-40 parts of coix seeds, 4-6 parts of candied honey peaches, 4-6 parts of honey, 6-8 parts of candied apricots, 4-8 parts of smoked plums, 3-5 parts of table salt, 4-6 parts of cumin powder, 3-5 parts of corn kernels, 20-40 parts of rice wine and 6-10 parts of shallots; the present invention changes the traditional sausage recipe, and the addition of a variety of candied fruits makes the candied fruit sausage delicious and palatable in taste and sweet and sour in mouthfeel; and the candied fruit sausage is rich in proteins, minerals, dietary fibers and vitamins, and is delicate in fragrance assailing the nostrils, soft and glutinous and sweet and fresh after the candied fruit sausage is steamed.
Description
Technical field
The invention belongs to food process technical field, be specifically related to a kind of preserved fruit sausage and preparation method thereof.
Background technology
Along with the development of society, the pursuit of the people to material and cultural life is more and more higher, " food " is as part important in our daily life, after the level of consumption improves, having enough to eat and wear and filling the stomach before the requirement for " food " not only makes, but the diet more and more pursuing high-quality and the food looked good, smell good and taste good.
Sausage has long history in China, is that meat is cut through strand and chopped off, adds flavoring, pour into casing, through the meat products that certain technique is made.Now sausage commercially with the addition of chemical addition agent more, to be ediblely detrimental to health for a long time.In addition, existing sausage taste is single, and nutritive value is not high, can not meet the consumption demand of people, the formula of the open preserved fruit sausage of the present invention, it breaches the formula of traditional sausage, preserved fruit is become sausage as its main Raw material processing, maintains the feature of sausage, have a distinctive flavour again.The present invention can need according to difference the preserved fruit sausage being mixed with different taste.
Summary of the invention
The object of the present invention is to provide a kind of preserved fruit sausage and preparation method thereof.
For achieving the above object, the invention provides following technical scheme:
A kind of preserved fruit sausage, is made up of the raw material of following weight portion: streaky pork 80-120 part, Fresh Grade Breast 100-120 part, ginger 3-5 part, flesh of fish 60-80 part, seed of Job's tears 20-40 part, preserved peach pulp 4-6 part, honey 4-6 part, preserved apricot 6-8 part, dark plum 4-8 part, salt 3-5 part, cumin powder 4-6 part, iblet 3-5 part, rice wine 20-40 part, green onion 6-10 part.
Further, described preserved fruit sausage is made up of the raw material of following weight portion: streaky pork 80 parts, Fresh Grade Breast 100 parts, 3 parts, ginger, the flesh of fish 60 parts, the seed of Job's tears 20 parts, preserved peach pulp 4 parts, honey 4 parts, preserved apricot 6 parts, dark plum 4 parts, salt 3 parts, cumin powder 4 parts, iblet 3 parts, 20 parts, rice wine, green onion 6 parts.
Further, described preserved fruit sausage is made up of the raw material of following weight portion: streaky pork 100 parts, Fresh Grade Breast 110 parts, 4 parts, ginger, the flesh of fish 70 parts, the seed of Job's tears 30 parts, preserved peach pulp 5 parts, honey 5 parts, preserved apricot 7 parts, dark plum 6 parts, salt 4 parts, cumin powder 5 parts, iblet 4 parts, 30 parts, rice wine, green onion 8 parts.
Further, described preserved fruit sausage is made up of the raw material of following weight portion: streaky pork 120 parts, Fresh Grade Breast 120 parts, 5 parts, ginger, the flesh of fish 80 parts, the seed of Job's tears 40 parts, preserved peach pulp 6 parts, honey 6 parts, preserved apricot 8 parts, dark plum 8 parts, salt 5 parts, cumin powder 6 parts, iblet 5 parts, 40 parts, rice wine, green onion 10 parts.
The invention has the beneficial effects as follows: the present invention changes the formula of traditional sausage, with the addition of various preserved fruit, have the feature of delicious agreeable to the taste, sweet mouthfeel, the present invention is containing rich in protein, mineral matter, dietary fiber, vitamin, after steaming, A sweety scent assails the nostrils, soft glutinous sweet fresh.
Detailed description of the invention
Below in conjunction with embodiment, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one
A kind of preserved fruit sausage, is made up of the raw material of following weight portion: streaky pork 80-120 part, Fresh Grade Breast 100-120 part, ginger 3-5 part, flesh of fish 60-80 part, seed of Job's tears 20-40 part, preserved peach pulp 4-6 part, honey 4-6 part, preserved apricot 6-8 part, dark plum 4-8 part, salt 3-5 part, cumin powder 4-6 part, iblet 3-5 part, rice wine 20-40 part, green onion 6-10 part.
Embodiment two
A kind of preserved fruit sausage, is made up of the raw material of following weight portion: streaky pork 80 parts, Fresh Grade Breast 100 parts, 3 parts, ginger, the flesh of fish 60 parts, the seed of Job's tears 20 parts, preserved peach pulp 4 parts, honey 4 parts, preserved apricot 6 parts, dark plum 4 parts, salt 3 parts, cumin powder 4 parts, iblet 3 parts, 20 parts, rice wine, green onion 6 parts.
Embodiment three
A kind of preserved fruit sausage, is made up of the raw material of following weight portion: streaky pork 100 parts, Fresh Grade Breast 110 parts, 4 parts, ginger, the flesh of fish 70 parts, the seed of Job's tears 30 parts, preserved peach pulp 5 parts, honey 5 parts, preserved apricot 7 parts, dark plum 6 parts, salt 4 parts, cumin powder 5 parts, iblet 4 parts, 30 parts, rice wine, green onion 8 parts.
Embodiment four
A kind of preserved fruit sausage, is made up of the raw material of following weight portion: streaky pork 120 parts, Fresh Grade Breast 120 parts, 5 parts, ginger, the flesh of fish 80 parts, the seed of Job's tears 40 parts, preserved peach pulp 6 parts, honey 6 parts, preserved apricot 8 parts, dark plum 8 parts, salt 5 parts, cumin powder 6 parts, iblet 5 parts, 40 parts, rice wine, green onion 10 parts.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. a preserved fruit sausage, it is characterized in that, described preserved fruit sausage is made up of the raw material of following weight portion: streaky pork 80-120 part, Fresh Grade Breast 100-120 part, ginger 3-5 part, flesh of fish 60-80 part, seed of Job's tears 20-40 part, preserved peach pulp 4-6 part, honey 4-6 part, preserved apricot 6-8 part, dark plum 4-8 part, salt 3-5 part, cumin powder 4-6 part, iblet 3-5 part, rice wine 20-40 part, green onion 6-10 part.
2. a kind of preserved fruit sausage according to claim 1, it is characterized in that, described preserved fruit sausage is made up of the raw material of following weight portion: streaky pork 80 parts, Fresh Grade Breast 100 parts, 3 parts, ginger, the flesh of fish 60 parts, the seed of Job's tears 20 parts, preserved peach pulp 4 parts, honey 4 parts, preserved apricot 6 parts, dark plum 4 parts, salt 3 parts, cumin powder 4 parts, iblet 3 parts, 20 parts, rice wine, green onion 6 parts.
3. a kind of preserved fruit sausage according to claim 1, it is characterized in that, described preserved fruit sausage is made up of the raw material of following weight portion: streaky pork 100 parts, Fresh Grade Breast 110 parts, 4 parts, ginger, the flesh of fish 70 parts, the seed of Job's tears 30 parts, preserved peach pulp 5 parts, honey 5 parts, preserved apricot 7 parts, dark plum 6 parts, salt 4 parts, cumin powder 5 parts, iblet 4 parts, 30 parts, rice wine, green onion 8 parts.
4. a kind of preserved fruit sausage according to claim 1, it is characterized in that, described preserved fruit sausage is made up of the raw material of following weight portion: streaky pork 120 parts, Fresh Grade Breast 120 parts, 5 parts, ginger, the flesh of fish 80 parts, the seed of Job's tears 40 parts, preserved peach pulp 6 parts, honey 6 parts, preserved apricot 8 parts, dark plum 8 parts, salt 5 parts, cumin powder 6 parts, iblet 5 parts, 40 parts, rice wine, green onion 10 parts.
5. a preparation method for the preserved fruit sausage according to claim 1-4 any one, is characterized in that, comprises the steps:
(1) streaky pork, Fresh Grade Breast, the flesh of fish are sent in cutmixer, cut at a high speed and mix, obtain meat gruel;
(2) rice wine, salt, cumin powder, honey are added cutmixer, mix with meat gruel, pickle 6-8h;
(3) preserved peach pulp, preserved apricot, dark plum, iblet, ginger, green onion mixing are broken into mud, obtain green onion ginger preserved fruit mud mixture;
(4) seed of Job's tears is soaked 1h;
(5) green onion ginger preserved fruit mud mixture, the seed of Job's tears are added in the material of step (2) simultaneously, stir, obtain meat stuffing material;
(6) pour in casing by fillings by sausage filler, under the condition of 70 DEG C, boiling 1-2h, then sends into fumigator, under the condition of 40-50 DEG C, smoke 1-2h, and after cooling, packaging, obtains described preserved fruit sausage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510934189.6A CN105533483A (en) | 2015-12-15 | 2015-12-15 | Candied fruit sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510934189.6A CN105533483A (en) | 2015-12-15 | 2015-12-15 | Candied fruit sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105533483A true CN105533483A (en) | 2016-05-04 |
Family
ID=55813481
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510934189.6A Pending CN105533483A (en) | 2015-12-15 | 2015-12-15 | Candied fruit sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105533483A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213250A (en) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of breakfast sausage and processing method thereof |
| CN106213249A (en) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of breakfast sausage and processing method thereof |
| CN106360426A (en) * | 2016-08-26 | 2017-02-01 | 李冬琼 | Preparation method of fish meat sausages |
-
2015
- 2015-12-15 CN CN201510934189.6A patent/CN105533483A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213250A (en) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of breakfast sausage and processing method thereof |
| CN106213249A (en) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of breakfast sausage and processing method thereof |
| CN106360426A (en) * | 2016-08-26 | 2017-02-01 | 李冬琼 | Preparation method of fish meat sausages |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160504 |
|
| WD01 | Invention patent application deemed withdrawn after publication |