CN107114705A - Delicate fragrance type sausage and preparation method thereof - Google Patents
Delicate fragrance type sausage and preparation method thereof Download PDFInfo
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- CN107114705A CN107114705A CN201710284007.4A CN201710284007A CN107114705A CN 107114705 A CN107114705 A CN 107114705A CN 201710284007 A CN201710284007 A CN 201710284007A CN 107114705 A CN107114705 A CN 107114705A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Abstract
The present invention proposes a kind of delicate fragrance type sausage and preparation method thereof, including following raw material is made：Pork, aquatic crustacean meat, maize germ oil, sucrose, monosodium glutamate, salt, five-spice powder, starch, carrot, green tea powder and medicinal liquor, in order chrysanthemum, honeysuckle, mulberry leaf, green bamboo snake and dried peppermint leaf are put into white wine, in dark place, sealing is obtained medicinal liquor for brewed three months.Preparation method, comprises the following steps：1) carrot is crushed；2) by pork, aquatic crustacean meat, sucrose, salt, monosodium glutamate, five-spice powder, medicinal liquor is added and is pickled；3) meat pickled cut mixing, add maize germ oil the initial stage of mixing cutting, then add starch, green tea powder and carrot meal particle, be well mixed, obtain fillings；4) fillings is poured into casing by sausage filler；5) the sausage boiling filled, is then fed into fumigator and smokes, and packs, produces after cooling.The sausage can fiery moistening lung under heat-clearing, and greatly reduce the content of saturated fat in sausage.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of delicate fragrance type sausage and preparation method thereof.
Background technology
Sausage is a kind of food using very ancient food production and carnivorous Techniques of preserving, and the meat of animal is rubbed into
Strip, then pour into the elongated cylinder tubular-shaped food that casing is made.The sausage of China has long history, and the type of sausage also has
A lot, river taste sausage and Guangdong flavor sausage are broadly divided into.Main not existing together is that Guangdong flavor is sweet tea, and river taste is peppery
's.The food made before former sausage is the annual New Year, and whenever can have sausage in present 1 year.But
It is to eat the custom that homemade sausage has become southern many areas the New Year, today has been remained into always.It is most long in the world
Sausage is on December 27th, 2008, and in Romanian capital Bucharest, cook is made one with dispensings such as 70 kilograms of meat, garlics
392 meters of long sausages, so as to break world record.
Chrysanthemum, honeysuckle, mulberry leaf, leaf of bamboo heart etc. are all clearing heat and detoxicating frequently seen plants.Chrysanthemum tea has scattered wind heat-clearing, clearing liver
Improving eyesight and detoxicating, relieving inflammation etc. are acted on, and with the calm effect of appropriateness, it is dry and astringent to eyes caused by hot-tempered, excess eye-using
There is preferable curative effect, meanwhile, chrysanthemum tea gives off a strong fragrance, and refreshes the mind, it may have certain relaxation is neural, the work(for headache of releiving
Effect.Honeysuckle can dispelling wind-heat, be also apt to removing summer-heat blood poison, for various febrile diseases, such as body heat, dermexanthesis, send out spot, heat toxin sore carbuncle,
Abscess of throat etc. is demonstrate,proved, and equal effect is notable.The clear head heat of leaf of bamboo heart energy, controls giddy, relieving restlessness that clears away heart-fire.Mulberry leaf then more have dispelling wind and heat from the body, clearly
Lung is moisturized, flat liver improving eyesight, effect of cooling blood and hemostasis.Peppermint has refrigerant comfortable mouthfeel, can also it is clearing heat and detoxicating, remove oral cavity it is different
Taste.
At present, do not disclose also both at home and abroad it is any on using duck and pork as raw material, addition chrysanthemum, honeysuckle, mulberry leaf,
The correlative study report of the sausage with refrigerant lower fiery effect of the leaf of bamboo heart etc. and preparation method thereof.
The content of the invention
The present invention proposes a kind of delicate fragrance type sausage, the sausage can fiery moistening lung under heat-clearing, and greatly reduce in sausage
The content of saturated fat.
The technical proposal of the invention is realized in this way：
A kind of delicate fragrance type sausage, according to the number of parts by weight, including following raw material is made：
75~85 parts of pork, 10~15 parts of aquatic crustacean meat, 20~30 parts of maize germ oil, 4~6 parts of sucrose, taste
0.1~0.2 part of essence, 2~3 parts of salt, 1~2 part of five-spice powder, 11~16 parts of starch, 11~16 parts of carrot, 3~6 parts of green tea powder with
4~6 parts of medicinal liquor, the medicinal liquor seals brewed for chrysanthemum, honeysuckle, mulberry leaf, green bamboo snake and dried peppermint leaf are put into white wine in dark place
Three months, filter cleaner was produced.
Preferably, each parts by weight are respectively the raw material of medicinal liquor：Chrysanthemum 5~10,3~6 parts of honeysuckle, mulberry leaf 1~3
60~80 parts of part, 1~3 part of green bamboo snake, 5~10 parts of dried peppermint leaf and white wine.
Preferably, aquatic crustacean includes：Shrimp, crab, tortoise or soft-shelled turtle.
It is a further object to provide a kind of preparation method of delicate fragrance type sausage, comprise the following steps：
1) carrot is crushed；
2) by pork and aquatic crustacean meat, sucrose, salt, monosodium glutamate, five-spice powder, medicinal liquor is added and is pickled；
3) pork pickled and aquatic crustacean meat are placed in cutmixer and cut mixing, jade is added initial stage of mixing cutting
Rice germ oil, controls to cut the time of mixing for 20~40min, cuts and mix temperature for 4~10 DEG C, raw material is cut and mixes milk, Ran Houjia
Enter starch, green tea powder and step 1) resulting material, it is well mixed, obtains fillings；
4) fillings is poured into casing by sausage filler；
5) sausage filled boiling 1~2 hour under conditions of 70 DEG C, is then fed into fumigator, in 40~50 DEG C of bar
Smoked under part 1~2 hour, pack, produce after cooling.
Beneficial effect of the present invention：
1st, medicinal liquor is made to aquatic first by the way that chrysanthemum, honeysuckle, mulberry leaf, green bamboo snake and dried peppermint leaf are put into white wine in the present invention
Shell animal flesh is just pickled, and fishy smell is both eliminated to greatest extent, and its mouthfeel is remained again.Sausage has fire, relieving restlessness under heat-clearing
Calm effect, causes sausage to give off a strong fragrance wherein in chrysanthemum rich in substantial amounts of aromatic substance (chrysanthenone, alantol, borneol),
Refresh the mind, it may have certain relaxation is neural, the effect for headache of releiving.In addition, wherein honeysuckle also has resisting pathogenic microbes
Effect.And peppermint has salubrious mouthfeel.
2nd, the application of maize germ oil, makes this product be changed to by a traditional meat with alimentary health-care function
Nutraceutical：Containing 86% unrighted acid in maize germ oil, its Linoleic acid accounts for 55%, and oleic acid accounts for 30%, also contains
There are the nutritional ingredients such as vitamin E, vitamin A, phytosterol, lecithin, coenzyme, beta carotene, so as to prevent and control
The diseases such as hypertension, cardiovascular and cerebrovascular disease, tumour, obesity.
Embodiment
Embodiment 1
A kind of delicate fragrance type sausage, according to the number of parts by weight, including following raw material is made：
80 parts of pork, 13 parts of aquatic crustacean meat, 26 parts of maize germ oil, 5 parts of sucrose, 0.12 part of monosodium glutamate, salt 2.5
5 parts of part, 1.2 parts of five-spice powder, 14 parts of starch, 13 parts of carrot, 5 parts of green tea powder and medicinal liquor.The medicinal liquor be by 8 parts of chrysanthemums, 4 parts
Honeysuckle, 2 parts of mulberry leaf, 2 portions of green bamboo snakes are put into 72 parts of white wine with 7 parts of dried peppermint leaves and sealed brewed three months in dark place, filter cleaner,
Produce.
Preparation method, comprises the following steps：
1) carrot is crushed；
2) by pork and aquatic crustacean meat, sucrose, salt, monosodium glutamate, five-spice powder, medicinal liquor is added and is pickled；
3) pork pickled and aquatic crustacean meat are placed in cutmixer and cut mixing, jade is added initial stage of mixing cutting
Rice germ oil, controls to cut the time of mixing for 30min, cuts and mixes temperature for 6 DEG C, raw material is cut and mixes milk, then adds starch, green
Tea powder and step 1) resulting material, it is well mixed, obtains fillings；
4) fillings is poured into casing by sausage filler；
5) sausage filled boiling 1 hour under conditions of 70 DEG C, is then fed into fumigator, is smoked under conditions of 40 DEG C
1.5 hours, pack, produce after cooling.
Embodiment 2
A kind of delicate fragrance type sausage, according to the number of parts by weight, including following raw material is made：
75 parts of pork, 15 parts of aquatic crustacean meat, 20 parts of maize germ oil, 4 parts of sucrose, 0.1 part of monosodium glutamate, 2 parts of salt, five
4 parts of 1 part of face powder, 11 parts of starch, 16 parts of carrot, 3 parts of green tea powder and medicinal liquor.Medicinal liquor is by 5 parts of chrysanthemums, 3 portions of honeysuckles, 1 portion of mulberry
Leaf, 1 portion of green bamboo snake are put into 60 parts of white wine with 10 parts of dried peppermint leaves and sealed brewed three months in dark place, and filter cleaner is produced.
Preparation method, comprises the following steps：
1) carrot is crushed；
2) by pork and aquatic crustacean meat, sucrose, salt, monosodium glutamate, five-spice powder, medicinal liquor is added and is pickled；
3) pork pickled and aquatic crustacean meat are placed in cutmixer and cut mixing, jade is added initial stage of mixing cutting
Rice germ oil, controls to cut the time of mixing for 20min, cuts and mixes temperature for 4 DEG C, raw material is cut and mixes milk, then adds starch, green
Tea powder and step 1) resulting material, it is well mixed, obtains fillings；
4) fillings is poured into casing by sausage filler；
5) sausage filled boiling 1 hour under conditions of 70 DEG C, is then fed into fumigator, is smoked under conditions of 45 DEG C
1 hour, pack, produce after cooling.
Embodiment 3
A kind of delicate fragrance type sausage, according to the number of parts by weight, including following raw material is made：
85 parts of pork, 10 parts of aquatic crustacean meat, 30 parts of maize germ oil, 6 parts of sucrose, 0.2 part of monosodium glutamate, 3 parts of salt, five
6 parts of 2 parts of face powder, 16 parts of starch, 11 parts of carrot, 6 parts of green tea powder and medicinal liquor.Medicinal liquor is by chrysanthemum, honeysuckle, mulberry leaf, green bamboo snake
White wine is put into dried peppermint leaf to seal brewed three months in dark place, filter cleaner is produced.
Preparation method, comprises the following steps：
1) carrot is crushed；
2) by pork and aquatic crustacean meat, sucrose, salt, monosodium glutamate, five-spice powder, medicinal liquor is added and is pickled；
3) pork pickled and aquatic crustacean meat are placed in cutmixer and cut mixing, jade is added initial stage of mixing cutting
Rice germ oil, controls to cut the time of mixing for 40min, cuts and mixes temperature for 10 DEG C, raw material is cut and mixes milk, then add starch,
Green tea powder and step 1) resulting material, it is well mixed, obtains fillings；
4) fillings is poured into casing by sausage filler；
5) sausage filled boiling 2 hours under conditions of 70 DEG C, are then fed into fumigator, are smoked under conditions of 50 DEG C
2 hours, pack, produce after cooling.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God is with principle, and any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (3)
1. a kind of delicate fragrance type sausage, it is characterised in that according to the number of parts by weight, including following raw material are made：
75~85 parts of pork, 10~15 parts of aquatic crustacean meat, 20~30 parts of maize germ oil, 4~6 parts of sucrose, monosodium glutamate 0.1
~0.2 part, 2~3 parts of salt, 1~2 part of five-spice powder, 11~16 parts of starch, 11~16 parts of carrot, 3~6 parts of green tea powder and medicinal liquor 4
~6 parts, the medicinal liquor is that chrysanthemum, honeysuckle, mulberry leaf, green bamboo snake and dried peppermint leaf are put into white wine in brewed three of dark place sealing
Month, filter cleaner is produced.
2. delicate fragrance type sausage according to claim 1, it is characterised in that each parts by weight are respectively the raw material of medicinal liquor：
60~80 parts of chrysanthemum 5~10,3~6 parts of honeysuckle, 1~3 part of mulberry leaf, 1~3 part of green bamboo snake, 5~10 parts of dried peppermint leaf and white wine.
3. the preparation method of delicate fragrance type sausage as claimed in claim 1, it is characterised in that comprise the following steps：
1) carrot is crushed；
2) by pork and aquatic crustacean meat, sucrose, salt, monosodium glutamate, five-spice powder, medicinal liquor is added and is pickled；
3) pork pickled and aquatic crustacean meat are placed in cutmixer and cut mixing, maize is added the initial stage of mixing cutting
Bud oil, controls to cut the time of mixing for 20~40min, cuts and mix temperature for 4~10 DEG C, raw material is cut and mixes milk, then add and form sediment
Powder, green tea powder and step 1) resulting material, it is well mixed, obtains fillings；
4) fillings is poured into casing by sausage filler；
5) sausage filled boiling 1~2 hour under conditions of 70 DEG C, is then fed into fumigator, under conditions of 40~50 DEG C
Smoke 1~2 hour, pack, produce after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710284007.4A CN107114705A (en) | 2017-04-26 | 2017-04-26 | Delicate fragrance type sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710284007.4A CN107114705A (en) | 2017-04-26 | 2017-04-26 | Delicate fragrance type sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN107114705A true CN107114705A (en) | 2017-09-01 |
Family
ID=59725098
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710284007.4A Pending CN107114705A (en) | 2017-04-26 | 2017-04-26 | Delicate fragrance type sausage and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN107114705A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712667A (en) * | 2017-11-21 | 2018-02-23 | 成都市新津活活饭店 | Spicy peppery nut sausage and preparation method thereof |
| CN107897746A (en) * | 2017-11-21 | 2018-04-13 | 成都市新津活活饭店 | Guangdong flavor Fruity sausage and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445207A (en) * | 2013-07-30 | 2013-12-18 | 马鞍山雨润百瑞食品有限公司 | Health-care liver-nourishing sausage and preparation method thereof |
| CN103535772A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Seafood sausage and preparation method thereof |
| CN103689644A (en) * | 2013-11-26 | 2014-04-02 | 宁波大学 | Cool fermented sausage and preparation method thereof |
| CN103704757A (en) * | 2013-11-22 | 2014-04-09 | 张立杰 | High-calcium sausage and preparation method thereof |
| CN105410663A (en) * | 2015-10-27 | 2016-03-23 | 安徽香泽源食品有限公司 | Sausage capable of clearing fire and making method of sausage |
| CN106343402A (en) * | 2016-08-26 | 2017-01-25 | 李冬琼 | Production method of seafood sausage |
-
2017
- 2017-04-26 CN CN201710284007.4A patent/CN107114705A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445207A (en) * | 2013-07-30 | 2013-12-18 | 马鞍山雨润百瑞食品有限公司 | Health-care liver-nourishing sausage and preparation method thereof |
| CN103535772A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Seafood sausage and preparation method thereof |
| CN103704757A (en) * | 2013-11-22 | 2014-04-09 | 张立杰 | High-calcium sausage and preparation method thereof |
| CN103689644A (en) * | 2013-11-26 | 2014-04-02 | 宁波大学 | Cool fermented sausage and preparation method thereof |
| CN105410663A (en) * | 2015-10-27 | 2016-03-23 | 安徽香泽源食品有限公司 | Sausage capable of clearing fire and making method of sausage |
| CN106343402A (en) * | 2016-08-26 | 2017-01-25 | 李冬琼 | Production method of seafood sausage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712667A (en) * | 2017-11-21 | 2018-02-23 | 成都市新津活活饭店 | Spicy peppery nut sausage and preparation method thereof |
| CN107897746A (en) * | 2017-11-21 | 2018-04-13 | 成都市新津活活饭店 | Guangdong flavor Fruity sausage and preparation method thereof |
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Application publication date: 20170901 |