CN107668643A - Sausage seasoning - Google Patents
Sausage seasoning Download PDFInfo
- Publication number
- CN107668643A CN107668643A CN201711118112.7A CN201711118112A CN107668643A CN 107668643 A CN107668643 A CN 107668643A CN 201711118112 A CN201711118112 A CN 201711118112A CN 107668643 A CN107668643 A CN 107668643A
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- CN
- China
- Prior art keywords
- weight
- powder
- spices
- wine
- sausage
- 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.)
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Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of sausage seasoning, by weight including following composition：Spices powder 1, chilli powder 20 40, Chinese prickly ash 10 15, glucose 15, white sugar 15, honey 10 and cooking wine 30 50, the spices powder include following each composition by weight：Tsaoko 12, orange peel 35, the root of Dahurain angelica 12, in one's early teens nutmeg 12,13, galangal 12, Herba lysimachiae capillipedis 12, Asian puccoon 25, dill 12, Salvia japonica 25, thyme 12 and green tea 5 25；The sausage seasoning of the present invention, it is unique but also strong and brisk in taste to be not only formulated, and medicine attribute complements each other between its various spices contained, contributes to health while bringing unique taste for meat.
Description
Technical field
The present invention relates to flavoring, and in particular to a kind of sausage seasoning.
Background technology
As a kind of traditional meat product preserving type, the history of sausage is very long, and world's every country has from Gu
In generation, acts the unique sausage flavor to continue into the present, and people can buy the different perfume (or spice) of taste from the various market of farm produces at any time
Intestines.But with the increasingly raising of the level of consumption, the sausage price of food processing enterprises production also more and more higher, cuisines and consumption nothing
Method releveling.Therefore, self-control sausage is increasingly favored by ordinary people.But why sausage is behaved and liked, it is former to study carefully it
Because being that ratio of adjuvant is proper.If self-control sausage ratio of adjuvant is improper, the sausage made will only have flavour of a drug and British plain spirits,
The due mouthfeel of sausage thus is lost, allows what people ate can not but swallow, and in spices adding procedure, people often only focus on mouth
Taste, although edible sausage aromatic flavour is unhelpful to body, meanwhile, metabolism of lipid and cholesterol content is higher in sausage, people
It is difficult to avoid while cuisines are enjoyed and cumbrous realistic problem is made to body because of excessive amount.
The content of the invention
In view of this, it is an object of the invention to provide a kind of sausage seasoning, the mutually auxiliary phase of medicine attribute between its various spices
Into, for meat bring unique taste while also play integration of drinking and medicinal herbs the effect of, further may also suppress human body to fat and
The absorption of cholesterol.
The sausage seasoning of the present invention, by weight including following composition：Spices powder 1, chilli powder 20-40, zanthoxylum powder 10-
15th, glucose 15, white sugar 15, honey 10 and cooking wine 30-50, the spices powder include following powder by weight：Tsaoko
1-2, orange peel 3-5, root of Dahurain angelica 1-2, nutmeg 1-2, in one's early teens 1-3, galangal 1-2, Herba lysimachiae capillipedis 1-2, Asian puccoon 2-5, transplant
Trailing plants 1-2, Salvia japonica 2-5, thyme 1-2 and green tea 5-25.
Further, the spices powder includes following powder by weight：Tsaoko 1.5, orange peel 5, the root of Dahurain angelica 2, nutmeg 1,
1, galangal 1, Herba lysimachiae capillipedis 1.5, Asian puccoon 4.5, dill 1, Salvia japonica 2.5, thyme 1.5 and green tea 20 in one's early teens
；
Further, the cooking wine is made by material soaked in wine and yellow rice wine by 1: 50 weight than being filtered after immersion, the material soaked in wine
By weight by：Chinese cassia tree 3, cloves 3, anise 6, fennel seeds 3.5, basyleave 2, tsaoko 1, spirit grass 1 and glycosides ancient name for Chinese cabbage 1
Mixing is broken to be formed.
The beneficial effects of the invention are as follows：The sausage seasoning of the present invention, formula is unique, and materials science is mellow.Its spices
In powder：Thyme has strong sterilization and antioxidation, can strengthen body function and anti-aging；The root of Dahurain angelica expels pathogenic wind from the body surface, analgesic,
Detumescence and apocenosis, eliminating dampness stops band；The compositions such as α, β-firpene, sabinene, terpilene, nutmeg in nutmeg, there are stomach invigorating, rush to disappear
Change, be antipyretic and other effects；Asian puccoon can cooling and activating blood, detoxify promoting eruption；Dill not only can be with antisepsis and sterilization, moreover it is possible to treatment headache, branch gas
Guan Yan, and eliminating the phlegm diuresis, promote digestion；Green tea can not only reducing blood lipid, anti-aging, curing food nitrite can also be suppressed
Generation, and suppress absorption of the large intestine to cholesterol, further help to reduce fat.The sausage made using this condiment is not only fragrant
Gas is strong, taste is unique, and beneficial to health.
Embodiment
Below with reference to embodiment, the present invention will be further described.
Embodiment one：
The sausage seasoning of the present embodiment, including following composition (by weight)：Spices powder 1, chilli powder 20, Chinese prickly ash 10,
Glucose 15, white sugar 15, honey 10 and cooking wine 30；Wherein, spices powder includes following powder (by weight)：Grass
Fruit 1, orange peel 3, the root of Dahurain angelica 1, nutmeg 1, in one's early teens 1, galangal 1, Herba lysimachiae capillipedis 1, Asian puccoon 2, dill 1, Salvia japonica
2nd, thyme 1 and green tea 5.
In the present embodiment, cooking wine is made by steep in wine spices and yellow rice wine by 1: 50 weight than being filtered after immersion, wherein, bubble
Aroma material is by (by weight)：Chinese cassia tree 3, cloves 3, anise 6, fennel seeds 3.5, basyleave 2, tsaoko 1, spirit grass 1
With glycosides ancient name for Chinese cabbage
1 mixing is broken to be formed.
In use, after meat material is cleaned, the meat material surface moisture content is drained, then stripping and slicing is carried out to it, then according to every
1000g meat material is pickled using the ratio of this sausage seasoning of 50g, and salt can be added according to personal taste, is pickled 1-2
Casing is filled into after it and hanging is in 0-10 DEG C of ventilation.
Embodiment two：
The sausage seasoning of the present embodiment, by weight including following composition：Spices powder 1, chilli powder 30, Chinese prickly ash 15, grape
Sugar 15, white sugar 15, honey 10 and cooking wine 38, wherein spices powder include following powder (by weight)：Tsaoko 1,
Orange peel
4th, the root of Dahurain angelica 1.5, nutmeg 2, in one's early teens 2, galangal 1.5, Herba lysimachiae capillipedis 1, Asian puccoon 3.5, dill 1.5, Salvia japonica
3.5th, thyme 1.5 and green tea 15.
In the present embodiment, cooking wine is made by steep in wine spices and yellow rice wine by 1: 50 weight than being filtered after immersion, wherein, bubble
Aroma material by weight by：Chinese cassia tree 3, cloves 3, anise 6, fennel seeds 3.5, basyleave 2, tsaoko 1, spirit grass 1 and glycosides
The mixing of ancient name for Chinese cabbage 1 is broken to be formed.
In use, after meat material is cleaned, the meat material surface moisture content is drained, then stripping and slicing is carried out to it, then according to every
1000g meat material is pickled using the ratio of this sausage seasoning of 50g, and salt can be added according to personal taste, is pickled 1-2
Casing is filled into after it and hanging is in 0-10 DEG C of ventilation.
Embodiment three
The sausage seasoning of the present embodiment, by weight including following composition：Spices powder 1, chilli powder 40, Chinese prickly ash 15, grape
Sugar 15, white sugar 15, honey 10 and cooking wine 50, wherein spices powder include following powder (by weight)：Tsaoko
1.5th, orange peel 5, the root of Dahurain angelica 2, nutmeg 1, in one's early teens 1, galangal 1, Herba lysimachiae capillipedis 1.5, Asian puccoon 4.5, dill 1, Salvia japonica 3.5, hundred
In perfume 1.5 and green tea 20.
In the present embodiment, cooking wine is made by steep in wine spices and yellow rice wine by 1: 50 weight than being filtered after immersion, wherein, bubble
Aroma material is by (by weight)：Chinese cassia tree 3, cloves 3, anise 6, fennel seeds 3.5, basyleave 2, tsaoko 1, spirit grass
1 and the mixing of glycosides ancient name for Chinese cabbage 1 is broken forms.
In use, after meat material is cleaned, the meat material surface moisture content is drained, then stripping and slicing is carried out to it, then according to every
1000g meat material is pickled using the ratio of this sausage seasoning of 50g, and salt can be added according to personal taste, is pickled 1-2
Casing is filled into after it and hanging is in 0-10 DEG C of ventilation.
Example IV
The sausage seasoning of the present embodiment, by weight including following composition：Spices powder 1, chilli powder 20, Chinese prickly ash 15, grape
Sugar 15, white sugar 15, honey 10 and cooking wine 40, wherein spices powder include following each composition by weight：Tsaoko 1, tangerine
Skin 5, the root of Dahurain angelica 1, nutmeg 2, in one's early teens 1, galangal 2, Herba lysimachiae capillipedis 1, Asian puccoon 5, dill 1, Salvia japonica 5, thyme
1 and green tea 25.
In the present embodiment, cooking wine is made by steep in wine spices and yellow rice wine by 1: 50 weight than being filtered after immersion, wherein, bubble
Aroma material by weight by：Chinese cassia tree 3, cloves 3, anise 6, fennel seeds 3.5, basyleave 2, tsaoko 1,1 and of clever grass
The mixing of glycosides ancient name for Chinese cabbage 1 is broken to be formed.
In use, after meat material is cleaned, the meat material surface moisture content is drained, then stripping and slicing is carried out to it, then according to every
1000g meat material is pickled using the ratio of this sausage seasoning of 50g, and salt can be added according to personal taste, is pickled 1-2
Casing is filled into after it and hanging is in 0-10 DEG C of ventilation.
Embodiment five
The sausage seasoning of the present embodiment, by weight including following composition：Spices powder 1, chilli powder 40, Chinese prickly ash 10, grape
Sugar 15, white sugar 15, honey 10 and cooking wine 30, wherein spices powder include following each composition by weight：Tsaoko 2, tangerine
Skin 3, the root of Dahurain angelica 2, nutmeg 1, in one's early teens 3, galangal 1, Herba lysimachiae capillipedis 2, Asian puccoon 2, dill 2, Salvia japonica 2, thyme
2 and green tea 5.
In the present embodiment, cooking wine is made by steep in wine spices and yellow rice wine by 1: 50 weight than being filtered after immersion, wherein, bubble
Aroma material by weight by：Chinese cassia tree 3, cloves 3, anise 6, fennel seeds 3.5, basyleave 2, tsaoko 1,1 and of clever grass
The mixing of glycosides ancient name for Chinese cabbage 1 is broken to be formed.
In use, after meat material is cleaned, the meat material surface moisture content is drained, then stripping and slicing is carried out to it, then according to every
1000g meat material is pickled using the ratio of this sausage seasoning of 50g, and salt can be added according to personal taste, is pickled 1-2
Casing is filled into after it and hanging is in 0-10 DEG C of ventilation.
Embodiment six
The sausage seasoning of the present embodiment, by weight including following composition：Spices powder 1, chilli powder 40, Chinese prickly ash 12, grape
Sugar 15, white sugar 15, honey 10 and cooking wine 50, wherein spices powder include following each composition by weight：Tsaoko 2, tangerine
Skin 5, the root of Dahurain angelica 2, nutmeg 2, in one's early teens 3, galangal 2, Herba lysimachiae capillipedis 2, Asian puccoon 5, dill 2, Salvia japonica 5, thyme
2 and green tea 25.
In the present embodiment, cooking wine is made by steep in wine spices and yellow rice wine by 1: 50 weight than being filtered after immersion, wherein, bubble
Aroma material by weight by：Chinese cassia tree 3, cloves 3, anise 6, fennel seeds 3.5, basyleave 2, tsaoko 1,1 and of clever grass
The mixing of glycosides ancient name for Chinese cabbage 1 is broken to be formed.
In use, after meat material is cleaned, the meat material surface moisture content is drained, then stripping and slicing is carried out to it, then according to every
1000g meat material is pickled using the ratio of this sausage seasoning of 50g, and salt can be added according to personal taste, is pickled 1-2
Casing is filled into after it and hanging is in 0-10 DEG C of ventilation.
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to compared with
The present invention is described in detail good embodiment, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent substitution, and without departing from the objective and scope of the technical program, it all should cover in the present invention
Right among.
Claims (2)
- A kind of 1. sausage seasoning, it is characterised in that：Include following composition by weight：Spices powder 1, chilli powder 20-40, Chinese prickly ash Powder 10-15, glucose 15, white sugar 15, honey 10 and cooking wine 30-50, the spices powder include following powder by weight：Grass Fruit 1-2, orange peel 3-5, root of Dahurain angelica 1-2, in one's early teens nutmeg 1-2,1-3, galangal 1-2, Herba lysimachiae capillipedis 1-2, Asian puccoon 2- 5th, dill 1-2, Salvia japonica 2-5, thyme 1-2 and green tea 5-25；The cooking wine presses 1: 50 by material soaked in wine and yellow rice wine Weight than immersion after filter be made, the material soaked in wine by weight by：Chinese cassia tree 3, cloves 3, anise 6, fennel seeds 3.5th, basyleave 2, tsaoko 1, spirit grass 1 and the mixing of sweet ancient name for Chinese cabbage 1 are crushed and formed.
- 2. the sausage seasoning according to claim 1, it is characterised in that：The spices powder includes following powder by weight Material：Tsaoko 1.5, orange peel 5, the root of Dahurain angelica 2, nutmeg 1, in one's early teens 1, galangal 1, Herba lysimachiae capillipedis 1.5, Asian puccoon 4.5, transplant Trailing plants 1, Salvia japonica 2.5, thyme 1.5 and green tea 20.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711118112.7A CN107668643A (en) | 2017-11-14 | 2017-11-14 | Sausage seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711118112.7A CN107668643A (en) | 2017-11-14 | 2017-11-14 | Sausage seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107668643A true CN107668643A (en) | 2018-02-09 |
Family
ID=61146507
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711118112.7A Pending CN107668643A (en) | 2017-11-14 | 2017-11-14 | Sausage seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107668643A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110537676A (en) * | 2018-05-29 | 2019-12-06 | 青川农乡食品有限公司 | Sichuan-style sausage seasoning formula |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020053281A (en) * | 2000-12-27 | 2002-07-05 | 김홍국 | A manufacturing process of sausage using chicken |
| CN101596000A (en) * | 2009-06-26 | 2009-12-09 | 巫溪县李大姐肉食品有限公司 | Sausage and preparation method thereof |
| CN101595969A (en) * | 2009-06-26 | 2009-12-09 | 巫溪县李大姐肉食品有限公司 | Sausage seasoning |
| KR20150098530A (en) * | 2014-02-20 | 2015-08-28 | 임병문 | Lamb sausages and threrof manufacturing method |
-
2017
- 2017-11-14 CN CN201711118112.7A patent/CN107668643A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020053281A (en) * | 2000-12-27 | 2002-07-05 | 김홍국 | A manufacturing process of sausage using chicken |
| CN101596000A (en) * | 2009-06-26 | 2009-12-09 | 巫溪县李大姐肉食品有限公司 | Sausage and preparation method thereof |
| CN101595969A (en) * | 2009-06-26 | 2009-12-09 | 巫溪县李大姐肉食品有限公司 | Sausage seasoning |
| KR20150098530A (en) * | 2014-02-20 | 2015-08-28 | 임병문 | Lamb sausages and threrof manufacturing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110537676A (en) * | 2018-05-29 | 2019-12-06 | 青川农乡食品有限公司 | Sichuan-style sausage seasoning formula |
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Application publication date: 20180209 |
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