CN1126044A - Sausage and biscuits food contg. vegetables as main material - Google Patents
Sausage and biscuits food contg. vegetables as main material Download PDFInfo
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- CN1126044A CN1126044A CN95112587A CN95112587A CN1126044A CN 1126044 A CN1126044 A CN 1126044A CN 95112587 A CN95112587 A CN 95112587A CN 95112587 A CN95112587 A CN 95112587A CN 1126044 A CN1126044 A CN 1126044A
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Abstract
Such fresh vegetables as taro, sweet potato, potato, pumpkin, radish, cabbage, celery, chives and hot pepper are mashed and then mixed with meat mash and flavouring loaded into casing to make up ham sausage type food, or then mixed with glutinous rice flour or starch made into cracker series of food through frying in oil, removing oil and roasting. It contains nutrients vegetable's contents, edible cellulose, vitamines, minerals and trace elements.
Description
The present invention relates to food, particularly vegetables are the ham sausage and the biscuits food of major ingredient.
Instant food is of a great variety in the market, as bread, biscuit, cake, instant noodles, convenient rice flour noodles; Fish, meat, egg, can; Candy or the like.Be major ingredient perhaps, be major ingredient perhaps, and be that major ingredient is processed into instant food seldom directly that particularly being processed as ham sausage style and cookies series vegetables is the instant food of major ingredient with fresh vegetables with fish, meat, egg with rice, face etc.Popular on the market ham sausage is mainly made with muddy flesh and starch, and the biscuit major ingredient is flour or ground rice.Their nutrition is limited, lacks in the vegetables the useful and necessary cellulose of people, vitamin, mineral matter and trace element.
The object of the present invention is to provide a kind of is the ham sausage and the biscuits food of major ingredient with vegetables.Directly edible for people without heating, the cooking, also can supply cooking, cold and dressed with sauce usefulness.
Ham sausage embodiment of the present invention is: fresh vegetables is through arrangement, clean peeling, chopping blanching (washy vegetables can carry out low temperature dewatering earlier and handle), pull an oar into paste, perhaps make sheet, thread, be equipped with an amount of muddy flesh (pig, ox, sheep, fish, chicken, duck all can), assistant is with all kinds of flavorings, mix filling through vacuum, record and be ham sausage or other package shapes; Through baking, boiling, smoke, check after the vacuum and low temperature sterilization and dispatch from the factory.Its material proportion is: according to the needs of human body to vegetable nutrient material composition, determine the usage ratio between major ingredient vegetables, auxiliary material vegetables, seasoning matter and the spice, but main ingredient vegetables amounts sum accounts for the most of or most of deal wherein; Perhaps major ingredient vegetables (a kind of) 40～50%, meat 20～30%, a small amount of vegetables (multiple) 15～25%, salt or white sugar 2～3%, seasoning matter and spice 2～4%.Major ingredient comprises: fragrant taro, pumpkin, sweet potato (sole potato), Chinese cabbage, potato, radish, carrot etc.; Meat comprises: chicken, duck, fish, pig, beef or mutton etc.; A small amount of vegetables (auxiliary material) comprising: celery, shallot, leek, bright capsicum etc.; Seasoning matter and spice comprise: Chinese herbal medicine spices, ginger, garlic, chive, pepper, monosodium glutamate, rice vinegar etc.
Vegetable biscuit embodiment of the present invention is: with major ingredient and the selected arrangement of material delivering vegetables, clean peeling, the chopping blanching, pull an oar into paste, be equipped with glutinous rice flour or starch, the assistant with all kinds of flavouring, make various biscuit shape after, through lower temperature vacuum frying, the instant food of cookies series is handled or is made through baking in de-oiling.Its composition of raw materials is: according to the needs of human body to vegetable nutrient material composition, determine the usage ratio between major ingredient vegetables, auxiliary material vegetables, starch, seasoning matter and the spice, but main ingredient vegetables amounts sum accounts for the most of or most of deal wherein; Perhaps major ingredient 40～60%, glutinous rice flour or starch 15～30%, a small amount of vegetables (auxiliary material) 10～35%, seasoning matter and spice 3～6%.Major ingredient, auxiliary material content are identical with the content of scheme one.
With vegetables is ham sausage and the biscuits food that major ingredient is made, and contains the basic nutrition composition of vegetables: cellulose, little element, mineral matter and various trace elements of giving birth to, men and women, old and young are all suitable, provide new way for vegetable deep-processing increases economic and social benefit.
Accompanying drawing 1 is a vegetables ham sausage process chart of the present invention.
Accompanying drawing 2 is vegetable biscuit process charts of the present invention.
Embodiment one, and the fragrant taro of betel nut is the ham sausage of major ingredient
The fragrant taro of betel nut is a kind of of taro, has the special fragrance material, and is nutritious, tasty, the fragrant taro of per 100 grams: starch-containing 74～83g, protein 5～9.3g, fatty 0.4g, dietary fiber 1.1g, ashes 1g, trace element: calcium 0.11g, phosphorus 0.1g, iron 0.002g, Vc0.01g; Heat content 86KcaI.The fragrance component of fragrant taro is the alcohol compound of 2c, 6c, 8c, 11c and the fragrance that unrighted acid, grease or the plain cracking of recklessly fragrant radish produce.Contain abundant nutrition and curative effect composition.Be physiology alkali food, natural health food.The natural peat-reek of fragrant taro is the delicious food on the dining table, is again the first-class raw material of making cake.
Referring to accompanying drawing 1, raw materials such as selected fragrant taro, meat, auxiliary material vegetables are cleaned peeling, impurity elimination, stripping and slicing blanching, making beating respectively, meat through stripping and slicing, bone and pickle, cut and mix muddy flesh and boil, then fragrant taro, muddy flesh, flavoring are blended under the vacuum condition by given material ratio and stir, directly carry out vacuum packet and dress up ham sausage or other shape products; Perhaps the compound can is become ham sausage after baking, boiling, smoke etc. to check after the PROCESS FOR TREATMENT and dispatch from the factory.The raw material proportioning that provides is fragrant taro 40～50%; Meat 20～30%; All kinds of auxiliary material vegetables 15～25%; Salt 2～3%; Seasoning matter and spice 2～4%.Meat can appoint get wherein suitable a kind of, vegetables as auxiliary material can select for use one or more and fragrant taro, meat to mix into be sampled the diversified serial vegetables of pattern title the ham sausage that is major ingredient according to the taste needs, as the fragrant taro ham sausage of pork (ox, sheep, chicken, duck etc.).Vegetables comprise auxiliary material: celery, shallot, leek, bright capsicum etc., seasoning matter and spice comprise: Chinese herbal medicine spices, ginger, garlic, chive, pepper, monosodium glutamate, rice vinegar or the like.
Second embodiment of the present invention is the sweet-potato biscuits series instant food
Referring to accompanying drawing 2, press following prescription: fragrant taro 40～60%, glutinous rice flour or starch 15～30%, auxiliary material vegetables 10～35%, seasoning matter and spice 3～6%.Selected vegetable raw-materials such as fragrant taro are cleaned peeling, the stripping and slicing blanching, after the making beating, the vegetables slurry is added flavoring (seasoning matter) and glutinous rice flour or starch, under vacuum condition, stir, with biscuit manufacture moulding biscuit, fried in cryogenic vacuum, de-oiling final vacuum packing is dispatched from the factory, and perhaps vegetables (fragrant taro) biscuit with moulding dispatches from the factory through packing under vacuum condition behind the overbaking.The auxiliary material vegetables of these vegetables major ingredient biscuit are one or more in the raw materials such as celery, shallot, leek, bright capsicum, and seasoning matter and spice comprise: Chinese herbal medicine spices, ginger, garlic, chive, pepper, monosodium glutamate, rice vinegar or the like.
Claims (4)
1, vegetables are the ham sausage and the biscuits food of major ingredient, it is characterized in that: select fresh major ingredient vegetables for use, the auxiliary material vegetables are made muddy earlier again by be equipped with meat muddy flesh, seasoning matter to certainty ratio, handle through heat sterilization, be packaged into the instant food of ham sausage style, or be equipped with a certain proportion of glutinous rice flour or starch, and make the biscuit shape through processing such as lower temperature vacuum frying, de-oilings, be packaged into instant food; Its proportion of raw materials according to the needs of human body to vegetable nutrient material composition, is determined the usage ratio between major ingredient vegetables, auxiliary material vegetables, starch, seasoning matter and the spice, but main ingredient vegetables amounts sum accounts for the most of or most of deal wherein; Vegetables comprise major ingredient: fragrant taro, pumpkin, potato, radish, carrot etc.; Vegetables comprise auxiliary material: celery, shallot, leek, bright capsicum etc.; Seasoning matter and spice comprise: Chinese herbal medicine spices, ginger, garlic, chive, pepper, monosodium glutamate, rice vinegar etc.
2, vegetables as claimed in claim 1 are the ham sausage and the biscuits food of major ingredient, it is characterized in that: vegetables ham sausage prescription is major ingredient vegetables 40～50%, meat 20～30%, auxiliary material vegetables 15～25%, salt 2～3%, seasoning matter and spice 2～4%; The prescription of vegetable biscuit is: major ingredient vegetables 40～60%, glutinous rice flour 15～30%, auxiliary material vegetables 10～35%, seasoning matter and spice 3～6%;
3. ham sausage and biscuits food that vegetables as claimed in claim 1 are major ingredient is characterized in that: adopted blanching vacuum stirring spice in the technological process of production, process technology measures such as lower temperature vacuum frying, vacuum packaging.
4, vegetables as claimed in claim 1 are the ham sausage and the biscuits food of major ingredient, it is characterized in that a kind of is the ham sausage and the biscuits food of major ingredient with fragrant taro.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95112587A CN1061834C (en) | 1995-12-10 | 1995-12-10 | Sausage and biscuits food contg. vegetables as main material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95112587A CN1061834C (en) | 1995-12-10 | 1995-12-10 | Sausage and biscuits food contg. vegetables as main material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1126044A true CN1126044A (en) | 1996-07-10 |
| CN1061834C CN1061834C (en) | 2001-02-14 |
Family
ID=5079647
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95112587A Expired - Fee Related CN1061834C (en) | 1995-12-10 | 1995-12-10 | Sausage and biscuits food contg. vegetables as main material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1061834C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1076599C (en) * | 1996-11-28 | 2001-12-26 | 春都集团股份有限公司 | Seafood Feng sausage and its production process |
| CN1090465C (en) * | 1996-11-28 | 2002-09-11 | 春都集团股份有限公司 | Sausage containing vegetable and its production process |
| CN101066123B (en) * | 2007-05-31 | 2010-06-16 | 刘永强 | Health vegetarian sausage and its making process |
| CN102308862A (en) * | 2011-08-19 | 2012-01-11 | 华南理工大学 | Production method for tea-scented vegetable-fruit cookies |
| CN101755877B (en) * | 2009-10-26 | 2012-12-26 | 杭州六易科技有限公司 | Method for preparing carrot fiber biscuit |
| CN103404903A (en) * | 2013-08-19 | 2013-11-27 | 天津春发生物科技集团有限公司 | Henry steudnera tuber sausage and preparation method thereof |
| CN103829179A (en) * | 2014-03-05 | 2014-06-04 | 兰州乐赛特食品饮料有限公司 | Spirulina-enriched health-protection vegetarian ham sausage and preparation method thereof |
| CN104187677A (en) * | 2014-09-10 | 2014-12-10 | 宁波市鄞州青林医疗器械技术咨询有限公司 | Preparation process of special food stuffing for cerebral thrombosis patients |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1051849A (en) * | 1989-11-18 | 1991-06-05 | 贾德增 | Making technology of taro sausage |
| CN1095895A (en) * | 1993-05-29 | 1994-12-07 | 江洪 | Health-caring biscuit |
| CN1102546A (en) * | 1993-11-11 | 1995-05-17 | 胡建平 | Method for prodn. of vegetable and grain mixing foodstuff |
-
1995
- 1995-12-10 CN CN95112587A patent/CN1061834C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1076599C (en) * | 1996-11-28 | 2001-12-26 | 春都集团股份有限公司 | Seafood Feng sausage and its production process |
| CN1090465C (en) * | 1996-11-28 | 2002-09-11 | 春都集团股份有限公司 | Sausage containing vegetable and its production process |
| CN101066123B (en) * | 2007-05-31 | 2010-06-16 | 刘永强 | Health vegetarian sausage and its making process |
| CN101755877B (en) * | 2009-10-26 | 2012-12-26 | 杭州六易科技有限公司 | Method for preparing carrot fiber biscuit |
| CN102308862A (en) * | 2011-08-19 | 2012-01-11 | 华南理工大学 | Production method for tea-scented vegetable-fruit cookies |
| CN103404903A (en) * | 2013-08-19 | 2013-11-27 | 天津春发生物科技集团有限公司 | Henry steudnera tuber sausage and preparation method thereof |
| CN103829179A (en) * | 2014-03-05 | 2014-06-04 | 兰州乐赛特食品饮料有限公司 | Spirulina-enriched health-protection vegetarian ham sausage and preparation method thereof |
| CN103829179B (en) * | 2014-03-05 | 2015-06-17 | 兰州乐赛特食品饮料有限公司 | Spirulina-enriched health-protection vegetarian ham sausage and preparation method thereof |
| CN104187677A (en) * | 2014-09-10 | 2014-12-10 | 宁波市鄞州青林医疗器械技术咨询有限公司 | Preparation process of special food stuffing for cerebral thrombosis patients |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1061834C (en) | 2001-02-14 |
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