CN107897746A - Guangdong flavor Fruity sausage and preparation method thereof - Google Patents
Guangdong flavor Fruity sausage and preparation method thereof Download PDFInfo
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- CN107897746A CN107897746A CN201711167236.4A CN201711167236A CN107897746A CN 107897746 A CN107897746 A CN 107897746A CN 201711167236 A CN201711167236 A CN 201711167236A CN 107897746 A CN107897746 A CN 107897746A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 47
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 30
- 235000019634 flavors Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000015277 pork Nutrition 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 38
- 238000010411 cooking Methods 0.000 claims abstract description 34
- 235000014101 wine Nutrition 0.000 claims abstract description 34
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 26
- 244000099147 Ananas comosus Species 0.000 claims abstract description 23
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 23
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 23
- 229930006000 Sucrose Natural products 0.000 claims abstract description 23
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 23
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 23
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 239000005720 sucrose Substances 0.000 claims abstract description 23
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 15
- 240000006365 Vitis vinifera Species 0.000 claims abstract 5
- 241000723353 Chrysanthemum Species 0.000 claims description 20
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 20
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 19
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 19
- 240000000249 Morus alba Species 0.000 claims description 19
- 235000008708 Morus alba Nutrition 0.000 claims description 19
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 19
- 241001165494 Rhodiola Species 0.000 claims description 19
- 239000011425 bamboo Substances 0.000 claims description 19
- 235000020097 white wine Nutrition 0.000 claims description 19
- 239000001771 mentha piperita Substances 0.000 claims description 17
- 239000012467 final product Substances 0.000 claims description 16
- 235000015203 fruit juice Nutrition 0.000 claims description 16
- 241000270295 Serpentes Species 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 10
- 238000007605 air drying Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 8
- 238000000926 separation method Methods 0.000 claims description 8
- 239000002893 slag Substances 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 244000082204 Phyllostachys viridis Species 0.000 claims 3
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims 1
- 229910052737 gold Inorganic materials 0.000 claims 1
- 239000010931 gold Substances 0.000 claims 1
- 229910052709 silver Inorganic materials 0.000 claims 1
- 239000004332 silver Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 10
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract description 8
- 206010038743 Restlessness Diseases 0.000 abstract description 8
- 244000269722 Thea sinensis Species 0.000 abstract description 8
- 235000009508 confectionery Nutrition 0.000 abstract description 8
- 235000013399 edible fruits Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 241000219095 Vitis Species 0.000 description 18
- 241001330002 Bambuseae Species 0.000 description 16
- 238000007789 sealing Methods 0.000 description 7
- 239000002994 raw material Substances 0.000 description 6
- 238000007654 immersion Methods 0.000 description 5
- 244000246386 Mentha pulegium Species 0.000 description 2
- 235000016257 Mentha pulegium Nutrition 0.000 description 2
- 235000004357 Mentha x piperita Nutrition 0.000 description 2
- 244000183278 Nephelium litchi Species 0.000 description 2
- 235000001050 hortel pimenta Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
Classifications
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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
- A23L13/65—Sausages
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
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Abstract
The present invention relates to Guangdong flavor Fruity sausage and preparation method thereof, belong to the production technical field of curing food.The technical problem to be solved by the present invention is to provide a kind of Guangdong flavor Fruity sausage.Guangdong flavor Fruity sausage of the present invention, is made of the component of following parts by weight：100 parts of pork；15~25 parts of pineapple；5~10 parts of lichee；5~10 parts of orange；5~10 parts of grape；5~8 parts of sucrose；3~5 parts of salt；1~2 part of five-spice powder；1~2 part of zanthoxylum powder；2~10 parts of cooking wine.The Guangdong flavor Fruity sausage of the present invention, with salty, the mouthfeel of existing pork in sweet tea, and has the taste of fruit, and excellent taste, is also added into the medicinal herb components such as honeysuckle, has effects that heat-clearing and fire-reducing, relieving restlessness are calm, and does not add any additive, without side-effects safely.The preparation method of sausage of the present invention is simple, and cost is relatively low.
Description
Technical field
The present invention relates to Guangdong flavor Fruity sausage and preparation method thereof, belong to the production technical field of curing food.
Background technology
Sausage is a kind of food using very ancient food production and carnivorous Techniques of preserving, by the meat of animal rub into
Strip, then pour into elongated cylinder tubular-shaped food made of casing.The sausage of China has long history, and the type of sausage also has
Very much, river taste sausage and Guangdong flavor sausage are broadly divided into.Main not existing together is that river taste is peppery, and Guangdong flavor is sweet tea
'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, has remained into today always.
Traditional sausage all uses pork to be prepared for raw material, its taste is single, and function is also limited, with people
Improvement of living standard, the requirement for food mouthfeel is also higher and higher, and traditional spicy or Guangdong flavor sausage cannot
Meets the needs of people, therefore, it is necessary to develop the sausage of novel taste, to promote the development that curing food industry is consumed.
The content of the invention
For disadvantages described above, the technical problem to be solved by the present invention is to provide a kind of Guangdong flavor Fruity sausage.
Guangdong flavor Fruity sausage of the present invention, is made of the component of following parts by weight：100 parts of pork；15~25 parts of pineapple；Lichee
5~10 parts；5~10 parts of orange；5~10 parts of grape；5~8 parts of sucrose；3~5 parts of salt；1~2 part of five-spice powder；Zanthoxylum powder 1~2
Part；2~10 parts of cooking wine.
Preferably, which is made of the component of following parts by weight：100 parts of pork；17~21 parts of pineapple；Litchi
7~9 parts of branch；6~8 parts of orange；6~9 parts of grape；6~8 parts of sucrose；3~5 parts of salt；1~2 part of five-spice powder；1~2 part of zanthoxylum powder；
4~8 parts of cooking wine.
Preferably, it is made of the component of following parts by weight：100 parts of pork；20 parts of pineapple；8 parts of lichee；Orange 7
Part；8 parts of grape；7 parts of sucrose；4 parts of salt；2 parts of five-spice powder；1 part of zanthoxylum powder；7 parts of cooking wine.
It is further preferred that the cooking wine is prepared with the following method：By chrysanthemum, honeysuckle, mulberry leaf, green bamboo snake,
Rhodiola root is put into white wine with dried peppermint leaf, and in dark place, sealing is soaked more than 60 days, filtering and removing slag, to obtain the final product.
In the cooking wine, by weight, 5~10 parts of chrysanthemum, 5~10 parts of honeysuckle, 5~10 parts of mulberry leaf, green bamboo snake 5~
10 parts, 5~10 parts of rhodiola root, 5~10 parts of dried peppermint leaf, 100 parts of white wine.
Preferably, by weight, 8 parts of chrysanthemum, 7 parts of honeysuckle, 7 parts of mulberry leaf, 8 parts of green bamboo snake, 6 parts of rhodiola root, peppermint
6 parts of leaf, 100 parts of white wine.
Second technical problem that the present invention solves is to provide the preparation method of Guangdong flavor Fruity sausage of the present invention.
The preparation method of Guangdong flavor Fruity sausage of the present invention, includes the following steps：
A, pineapple, lichee, orange and grape are crushed, separation of solid and liquid, obtains fruit juice and pomace；Pork is rubbed into bar
Shape；
B, pork is mixed with pomace, sucrose, salt, five-spice powder and cooking wine, pickles 30~60min, add fruit juice, mixed
It is even, obtain fillings；
C, fillings is poured into casing, smoked under conditions of 60~70 DEG C 2~4 it is small when, then natural air drying, to obtain the final product.
Compared with prior art, the present invention has the advantages that：
The Guangdong flavor Fruity sausage of the present invention, with salty, the mouthfeel of existing pork in sweet tea, and has the taste of fruit, excellent taste,
The medicinal herb components such as honeysuckle are also added into, have effects that heat-clearing and fire-reducing, relieving restlessness are calm, and do not add any additive, are pacified
Completely without side effect.The preparation method of sausage of the present invention is simple, and cost is relatively low.
Embodiment
Guangdong flavor Fruity sausage of the present invention, is made of the component of following parts by weight：100 parts of pork；15~25 parts of pineapple；Lichee
5~10 parts；5~10 parts of orange；5~10 parts of grape；5~8 parts of sucrose；3~5 parts of salt；1~2 part of five-spice powder；Zanthoxylum powder 1~2
Part；2~10 parts of cooking wine.
Preferably, which is made of the component of following parts by weight：100 parts of pork；17~21 parts of pineapple；Litchi
7~9 parts of branch；6~8 parts of orange；6~9 parts of grape；6~8 parts of sucrose；3~5 parts of salt；1~2 part of five-spice powder；1~2 part of zanthoxylum powder；
4~8 parts of cooking wine.
Preferably, it is made of the component of following parts by weight：100 parts of pork；20 parts of pineapple；8 parts of lichee；Orange 7
Part；8 parts of grape；7 parts of sucrose；4 parts of salt；2 parts of five-spice powder；1 part of zanthoxylum powder；7 parts of cooking wine.
It is further preferred that the cooking wine is prepared with the following method：By chrysanthemum, honeysuckle, mulberry leaf, green bamboo snake,
Rhodiola root is put into white wine with dried peppermint leaf, and in dark place, sealing is soaked more than 60 days, filtering and removing slag, to obtain the final product.
In the cooking wine, by weight, 5~10 parts of chrysanthemum, 5~10 parts of honeysuckle, 5~10 parts of mulberry leaf, green bamboo snake 5~
10 parts, 5~10 parts of rhodiola root, 5~10 parts of dried peppermint leaf, 100 parts of white wine.
Preferably, by weight, 8 parts of chrysanthemum, 7 parts of honeysuckle, 7 parts of mulberry leaf, 8 parts of green bamboo snake, 6 parts of rhodiola root, peppermint
6 parts of leaf, 100 parts of white wine.
The Guangdong flavor Fruity sausage of the present invention, is blended using fruit and sausage, and prepared with Chinese herbal medicines such as honeysuckle, chrysanthemums
Cooking wine is pickled, obtained sausage taste good, and has effects that heat-clearing and fire-reducing, relieving restlessness are calm.
The preparation method of Guangdong flavor Fruity sausage of the present invention, includes the following steps：
A, pineapple, lichee, orange and grape are crushed, separation of solid and liquid, obtains fruit juice and pomace；Pork is rubbed into bar
Shape；
B, pork is mixed with pomace, sucrose, salt, five-spice powder and cooking wine, pickles 30~60min, add fruit juice, mixed
It is even, obtain fillings；
C, fillings is poured into casing, smoked under conditions of 60~70 DEG C 2~4 it is small when, then natural air drying, to obtain the final product.
Wherein, by fillings pour into casing method can use it is existing, such as using manually recording or using bowel lavage
Machine is recorded.
The embodiment of the present invention is further described with reference to embodiment, is not therefore limited the present invention
System is among the embodiment described scope.
Embodiment 1
Guangdong flavor Fruity sausage is prepared with the following method：
A, cooking wine is prepared：Chrysanthemum, honeysuckle, mulberry leaf, green bamboo snake, rhodiola root and dried peppermint leaf are put into white wine, in dark place
Sealing immersion more than 60 days, filtering and removing slag, to obtain the final product.Wherein, by weight, 5 parts of chrysanthemum, 5 parts of honeysuckle, 10 parts of mulberry leaf, bamboo
Leaf is 10 parts blue or green, 5 parts of rhodiola root, 5 parts of dried peppermint leaf, 100 parts of white wine.
B, raw material is prepared：Weigh 10 jin of pork；1.5 jin of pineapple；0.5 jin of lichee；0.5 jin of orange；1 jin of grape；Sucrose 0.5
Jin；0.3 jin of salt；0.2 jin of five-spice powder；0.1 jin of zanthoxylum powder；1 jin of cooking wine；It is spare.
C, pineapple, lichee, orange and grape are crushed, separation of solid and liquid, obtains fruit juice and pomace；Pork is rubbed into bar
Shape.
D, pork is mixed with pomace, sucrose, salt, five-spice powder and cooking wine, pickles 30min, add fruit juice, mixed, obtain
To fillings.
E, fillings is poured into casing, smoked under conditions of 70 DEG C 2 it is small when, then natural air drying, to obtain the final product.
With salty, the mouthfeel of existing pork in the sausage sweet tea, and there is the taste of fruit, excellent taste, is also added into honeysuckle
Deng medicinal herb components, have effects that heat-clearing and fire-reducing, relieving restlessness are calm.
Embodiment 2
Guangdong flavor Fruity sausage is prepared with the following method：
A, cooking wine is prepared：Chrysanthemum, honeysuckle, mulberry leaf, green bamboo snake, rhodiola root and dried peppermint leaf are put into white wine, in dark place
Sealing immersion more than 60 days, filtering and removing slag, to obtain the final product.Wherein, by weight, 10 parts of chrysanthemum, 10 parts of honeysuckle, 5 parts of mulberry leaf, bamboo
Leaf is 5 parts blue or green, 10 parts of rhodiola root, 10 parts of dried peppermint leaf, 100 parts of white wine.
B, raw material is prepared：Weigh 10 jin of pork；2.5 jin of pineapple；1 jin of lichee；1 jin of orange；0.5 jin of grape；Sucrose 0.8
Jin；0.5 jin of salt；0.1 jin of five-spice powder；0.2 jin of zanthoxylum powder；0.2 jin of cooking wine；It is spare.
C, pineapple, lichee, orange and grape are crushed, separation of solid and liquid, obtains fruit juice and pomace；Pork is rubbed into bar
Shape.
D, pork is mixed with pomace, sucrose, salt, five-spice powder and cooking wine, pickles 50min, add fruit juice, mixed, obtain
To fillings.
E, fillings is poured into casing, smoked under conditions of 60 DEG C 4 it is small when, then natural air drying, to obtain the final product.
With salty, the mouthfeel of existing pork in the sausage sweet tea, and there is the taste of fruit, excellent taste, is also added into honeysuckle
Deng medicinal herb components, have effects that heat-clearing and fire-reducing, relieving restlessness are calm.
Embodiment 3
Guangdong flavor Fruity sausage is prepared with the following method：
A, cooking wine is prepared：Chrysanthemum, honeysuckle, mulberry leaf, green bamboo snake, rhodiola root and dried peppermint leaf are put into white wine, in dark place
Sealing immersion more than 60 days, filtering and removing slag, to obtain the final product.Wherein, by weight, 8 parts of chrysanthemum, 7 parts of honeysuckle, 7 parts of mulberry leaf, the leaf of bamboo
8 parts blue or green, 6 parts of rhodiola root, 6 parts of dried peppermint leaf, 100 parts of white wine.
B, raw material is prepared：Weigh 10 jin of pork；2 jin of pineapple；0.8 jin of lichee；0.7 jin of orange；0.8 jin of grape；Sucrose 0.7
Jin；0.4 jin of salt；0.2 jin of five-spice powder；0.1 jin of zanthoxylum powder；0.7 jin of cooking wine；It is spare.
C, pineapple, lichee, orange and grape are crushed, separation of solid and liquid, obtains fruit juice and pomace；Pork is rubbed into bar
Shape.
D, pork is mixed with pomace, sucrose, salt, five-spice powder and cooking wine, pickles 60min, add fruit juice, mixed, obtain
To fillings.
E, fillings is poured into casing, smoked under conditions of 70 DEG C 4 it is small when, then natural air drying, to obtain the final product.
With salty, the mouthfeel of existing pork in the sausage sweet tea, and there is the taste of fruit, excellent taste, is also added into honeysuckle
Deng medicinal herb components, have effects that heat-clearing and fire-reducing, relieving restlessness are calm.
Embodiment 4
Guangdong flavor Fruity sausage is prepared with the following method：
A, cooking wine is prepared：Chrysanthemum, honeysuckle, mulberry leaf, green bamboo snake, rhodiola root and dried peppermint leaf are put into white wine, in dark place
Sealing immersion more than 60 days, filtering and removing slag, to obtain the final product.Wherein, by weight, 8 parts of chrysanthemum, 7 parts of honeysuckle, 7 parts of mulberry leaf, the leaf of bamboo
8 parts blue or green, 6 parts of rhodiola root, 6 parts of dried peppermint leaf, 100 parts of white wine.
B, raw material is prepared：Weigh 10 jin of pork；1.7 jin of pineapple；0.7 jin of lichee；0.8 jin of orange；0.9 jin of grape；Sucrose
0.6 jin；0.3 jin of salt；0.2 jin of five-spice powder；0.1 jin of zanthoxylum powder；0.4 jin of cooking wine；It is spare.
C, pineapple, lichee, orange and grape are crushed, separation of solid and liquid, obtains fruit juice and pomace；Pork is rubbed into bar
Shape.
D, pork is mixed with pomace, sucrose, salt, five-spice powder and cooking wine, pickles 30min, add fruit juice, mixed, obtain
To fillings.
E, fillings is poured into casing, smoked under conditions of 60 DEG C 3 it is small when, then natural air drying, to obtain the final product.
With salty, the mouthfeel of existing pork in the sausage sweet tea, and there is the taste of fruit, excellent taste, is also added into honeysuckle
Deng medicinal herb components, have effects that heat-clearing and fire-reducing, relieving restlessness are calm.
Embodiment 5
Guangdong flavor Fruity sausage is prepared with the following method：
A, cooking wine is prepared：Chrysanthemum, honeysuckle, mulberry leaf, green bamboo snake, rhodiola root and dried peppermint leaf are put into white wine, in dark place
Sealing immersion more than 60 days, filtering and removing slag, to obtain the final product.Wherein, by weight, 8 parts of chrysanthemum, 7 parts of honeysuckle, 7 parts of mulberry leaf, the leaf of bamboo
8 parts blue or green, 6 parts of rhodiola root, 6 parts of dried peppermint leaf, 100 parts of white wine.
B, raw material is prepared：Weigh 10 jin of pork；2.1 jin of pineapple；0.9 jin of lichee；0.6 jin of orange；0.6 jin of grape；Sucrose
0.8 jin；0.5 jin of salt；0.1 jin of five-spice powder；0.2 jin of zanthoxylum powder；0.8 jin of cooking wine；It is spare.
C, pineapple, lichee, orange and grape are crushed, separation of solid and liquid, obtains fruit juice and pomace；Pork is rubbed into bar
Shape.
D, pork is mixed with pomace, sucrose, salt, five-spice powder and cooking wine, pickles 40min, add fruit juice, mixed, obtain
To fillings.
E, fillings is poured into casing, smoked under conditions of 65 DEG C 3 it is small when, then natural air drying, to obtain the final product.
With salty, the mouthfeel of existing pork in the sausage sweet tea, and there is the taste of fruit, excellent taste, is also added into honeysuckle
Deng medicinal herb components, have effects that heat-clearing and fire-reducing, relieving restlessness are calm.
Claims (7)
1. Guangdong flavor Fruity sausage, it is characterised in that be made of the component of following parts by weight：100 parts of pork；15~25 parts of pineapple；
5~10 parts of lichee；5~10 parts of orange；5~10 parts of grape；5~8 parts of sucrose；3~5 parts of salt；1~2 part of five-spice powder；Zanthoxylum powder 1
~2 parts；2~10 parts of cooking wine.
2. Guangdong flavor Fruity sausage according to claim 1, it is characterised in that be made of the component of following parts by weight：Pork
100 parts；17~21 parts of pineapple；7~9 parts of lichee；6~8 parts of orange；6~9 parts of grape；6~8 parts of sucrose；3~5 parts of salt；It is spiced
1~2 part of powder；1~2 part of zanthoxylum powder；4~8 parts of cooking wine.
3. Guangdong flavor Fruity sausage according to claim 1, it is characterised in that be made of the component of following parts by weight：Pork
100 parts；20 parts of pineapple；8 parts of lichee；7 parts of orange；8 parts of grape；7 parts of sucrose；4 parts of salt；2 parts of five-spice powder；1 part of zanthoxylum powder；Cooking wine
7 parts.
4. according to claims 1 to 3 any one of them Guangdong flavor Fruity sausage, it is characterised in that：The cooking wine uses such as lower section
Method is prepared：Chrysanthemum, honeysuckle, mulberry leaf, green bamboo snake, rhodiola root and dried peppermint leaf are put into white wine, seals and soaks in dark place
More than 60 days, filtering and removing slag, to obtain the final product.
5. Guangdong flavor Fruity sausage according to claim 4, it is characterised in that：By weight, 5~10 parts of chrysanthemum, gold and silver
Spend 5~10 parts, 5~10 parts of mulberry leaf, 5~10 parts of green bamboo snake, 5~10 parts of rhodiola root, 5~10 parts of dried peppermint leaf, 100 parts of white wine.
6. Guangdong flavor Fruity sausage according to claim 6, it is characterised in that：By weight, 8 parts of chrysanthemum, honeysuckle 7
Part, 7 parts of mulberry leaf, 8 parts of green bamboo snake, 6 parts of rhodiola root, 6 parts of dried peppermint leaf, 100 parts of white wine.
7. the preparation method of claim 1~6 any one of them Guangdong flavor Fruity sausage, it is characterised in that include the following steps：
A, pineapple, lichee, orange and grape are crushed, separation of solid and liquid, obtains fruit juice and pomace；Pork is rubbed into strips；
B, pork is mixed with pomace, sucrose, salt, five-spice powder and cooking wine, pickles 30~60min, add fruit juice, mixed, obtain
To fillings；
C, fillings is poured into casing, smoked under conditions of 60~70 DEG C 2~4 it is small when, then natural air drying, to obtain the final product.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1242959A (en) * | 1999-06-28 | 2000-02-02 | 史迪华 | Sausage containing fruit flesh, fruit juice or synthesized fruity essence, and production method |
| KR20040064399A (en) * | 2003-01-11 | 2004-07-19 | 손영석 | Functional sausage containing diet enzyme, herb medicines and functional materials |
| CN101147610A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Fruit sausage and its preparing process |
| CN107114705A (en) * | 2017-04-26 | 2017-09-01 | 合肥绿益食品有限公司 | Delicate fragrance type sausage and preparation method thereof |
-
2017
- 2017-11-21 CN CN201711167236.4A patent/CN107897746A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1242959A (en) * | 1999-06-28 | 2000-02-02 | 史迪华 | Sausage containing fruit flesh, fruit juice or synthesized fruity essence, and production method |
| KR20040064399A (en) * | 2003-01-11 | 2004-07-19 | 손영석 | Functional sausage containing diet enzyme, herb medicines and functional materials |
| CN101147610A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Fruit sausage and its preparing process |
| CN107114705A (en) * | 2017-04-26 | 2017-09-01 | 合肥绿益食品有限公司 | Delicate fragrance type sausage and preparation method thereof |
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