CN112841556A - Sausage with plantain seed powder plant as ingredient - Google Patents
Sausage with plantain seed powder plant as ingredient Download PDFInfo
- Publication number
- CN112841556A CN112841556A CN202110075025.8A CN202110075025A CN112841556A CN 112841556 A CN112841556 A CN 112841556A CN 202110075025 A CN202110075025 A CN 202110075025A CN 112841556 A CN112841556 A CN 112841556A
- Authority
- CN
- China
- Prior art keywords
- sausage
- powder
- pork
- plantain seed
- following
- 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 53
- 239000000843 powder Substances 0.000 title claims abstract description 33
- 235000003805 Musa ABB Group Nutrition 0.000 title claims abstract description 16
- 235000015266 Plantago major Nutrition 0.000 title claims abstract description 16
- 241000196324 Embryophyta Species 0.000 title claims abstract description 10
- 239000004615 ingredient Substances 0.000 title claims abstract description 10
- 240000008790 Musa x paradisiaca Species 0.000 title claims abstract 5
- 235000015277 pork Nutrition 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 239000000945 filler Substances 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 239000008280 blood Substances 0.000 claims description 12
- 210000004369 blood Anatomy 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 8
- 244000134552 Plantago ovata Species 0.000 claims description 4
- 235000003421 Plantago ovata Nutrition 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 4
- 210000003195 fascia Anatomy 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 abstract 1
- 241001127637 Plantago Species 0.000 description 11
- 241000722363 Piper Species 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 239000000686 essence Substances 0.000 description 3
- 239000010903 husk Substances 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 241000371652 Curvularia clavata Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000009223 Psyllium Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000000748 cardiovascular system Anatomy 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 229940070687 psyllium Drugs 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 241000013557 Plantaginaceae Species 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
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
- 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
-
- 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a sausage taking plantain seed powder plants as ingredients, which comprises the following raw materials in parts by weight: 50-90% of pork, 1-2% of plantain seed shell powder, 2-4% of salt, 2-5% of sugar, 1-3% of white spirit, 5-30% of lotus root starch, 5-30% of oat powder, 5-30% of celery powder, 0.2-1% of pepper powder and 0.2-1% of ginger powder. The method comprises the following steps: cleaning and crushing pork; step two: the method comprises the steps of washing the selected natural sausage casing with warm water at 5-30 ℃, draining, and filling the pickled pork into the sausage casing by using a vacuum sausage filler to form wet sausage, and the like.
Description
Technical Field
The invention relates to the technical field of sausages, in particular to a sausage taking plantain seed powder plants as ingredients.
Background
With the continuous improvement of the living standard and the acceleration of the rhythm of life of people, the food consumption concept of consumers is developed from the initial satisfaction of satiety to the consumption of pursuing high quality, convenience and quickness, so that the demand on meat products with high nutritional value, convenience for eating, safety and sanitation is more and more increased. The current state of the meat product industry is mainly represented by the following aspects: first, meat food industry belongs to the traditional industry, and develops relatively mature solidification for a long time. The product is relatively aged, the industry innovation is insufficient, the idea is solidified, the trend of the society needs to be followed, and the aging is promoted; the health evaluation of the traditional meat industry by consumers is generally that negative contents such as pigments, essences, preservatives and the like are more, so that people misunderstand the products in the meat industry, and the meat product market needs transformation and upgrading. Therefore, the method can better meet the requirements of consumers and change the negative impression of people on the meat industry.
Plantago ovata forsk is artificially planted shell of plantain ovata forsk of Plantaginaceae, is ground into powder, and is widely applied to medicines, health products, foods, beverages and feed products due to the fact that the plantain ovata forsk is rich in soluble dietary fibers.
Disclosure of Invention
In view of the above, the invention provides a sausage taking plantain seed powder plants as ingredients, and the specific technical scheme is as follows:
a sausage taking plantain seed powder plants as ingredients comprises the following raw materials in parts by weight:
50-90% of pork, 1-2% of plantain seed shell powder, 2-4% of salt, 2-5% of sugar, 1-3% of white spirit, 5-30% of lotus root starch, 5-30% of oat powder, 5-30% of celery powder, 0.2-1% of pepper powder and 0.2-1% of ginger powder.
Further, the raw material also comprises 1-2% of Yinmi.
The preparation method of the sausage comprises the following steps:
the method comprises the following steps: removing fascia, bone, blood film, blood stasis and dried pork from pork, and removing blood; mincing softened pork into minced meat, and pickling at 10-20 deg.C for 1-2 hr;
step two: irrigating the selected natural sausage casing with warm water of 5-30 deg.C, draining, and filling the pickled pork into the sausage casing with vacuum sausage filler to form wet sausage;
step three: cleaning the wet sausage in warm water, and drying the wet sausage in a drying room at 50-80 deg.C for 72 hr, or directly air drying.
By adopting the technical scheme, the method has the following beneficial effects:
according to the invention, the psyllium husk powder is combined with the sausage, the high cellulose content can not only reduce cholesterol, but also greatly help to improve the intestinal tract and cardiovascular system of human body, the product is more balanced in business by matching with the lotus root starch and the oat powder, the requirement of people on healthy high-quality sausage is met, in addition, the yin rice is added into the raw materials, the original characteristics of the sausage are ensured, the greasy feeling of the sausage can be reduced, more importantly, the nutritional value is enhanced, the whole sausage is not added with pigment, essence, preservative and the like, is safe and green, and can be eaten with confidence.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1: a sausage taking plantain seed powder plants as ingredients comprises the following raw materials in parts by weight:
62.4% of pork, 1% of plantain seed husk powder, 2% of salt, 2% of sugar, 1% of white spirit, 10% of lotus root starch, 10% of oat flour, 10% of celery powder, 0.2% of ground pepper, 0.2% of pepper powder, 0.2% of ginger powder and 1% of black rice.
The preparation method of the sausage comprises the following steps:
the method comprises the following steps: removing fascia, bone, blood film, blood stasis and dried pork from pork, and removing blood; mincing softened pork into minced meat, and pickling at 10-20 deg.C for 1-2 hr;
step two: irrigating the selected natural sausage casing with warm water of 5-30 deg.C, draining, and filling the pickled pork into the sausage casing with vacuum sausage filler to form wet sausage;
step three: cleaning the wet sausage in warm water, and drying the wet sausage in a drying room at 50-80 deg.C for 72 hr, or directly air drying.
Example 2: a sausage taking plantain seed powder plants as ingredients comprises the following raw materials in parts by weight:
56.1% of pork, 1.5% of plantain seed shell powder, 3% of salt, 3% of sugar, 2% of white spirit, 10% of lotus root starch, 10% of oat flour, 10% of celery powder, 0.8% of ground pepper, 0.8% of pepper powder, 0.8% of ginger powder and 1.5% of black rice.
The preparation method of the sausage comprises the following steps:
the method comprises the following steps: removing fascia, bone, blood film, blood stasis and dried pork from pork, and removing blood; mincing softened pork into minced meat, and pickling at 10-20 deg.C for 1-2 hr;
step two: irrigating the selected natural sausage casing with warm water of 5-30 deg.C, draining, and filling the pickled pork into the sausage casing with vacuum sausage filler to form wet sausage;
step three: cleaning the wet sausage in warm water, and drying the wet sausage in a drying room at 50-80 deg.C for 72 hr, or directly air drying.
By adopting the technical scheme, the method has the following beneficial effects:
according to the invention, the psyllium husk powder is combined with the sausage, the high cellulose content can not only reduce cholesterol, but also greatly help to improve the intestinal tract and cardiovascular system of human body, the product is more balanced in business by matching with the lotus root starch and the oat powder, the requirement of people on healthy high-quality sausage is met, in addition, the yin rice is added into the raw materials, the original characteristics of the sausage are ensured, the greasy feeling of the sausage can be reduced, more importantly, the nutritional value is enhanced, the whole sausage is not added with pigment, essence, preservative and the like, is safe and green, and can be eaten with confidence.
Having thus described the basic principles and principal features of the invention, it will be appreciated by those skilled in the art that the invention is not limited by the embodiments described above, which are given by way of illustration only, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.
Claims (2)
1. A sausage taking plantain seed powder plants as ingredients is characterized by comprising the following raw materials in parts by weight:
50-90% of pork, 1-2% of plantain seed shell powder, 2-4% of salt, 2-5% of sugar, 1-3% of white spirit, 5-30% of lotus root starch, 5-30% of oat powder, 5-30% of celery powder, 0.2-1% of pepper powder and 0.2-1% of ginger powder;
the preparation method of the sausage comprises the following steps:
the method comprises the following steps: removing fascia, bone, blood film, blood stasis and dried pork from pork, and removing blood; mincing softened pork into minced meat, and pickling at 10-20 deg.C for 1-2 hr;
step two: irrigating the selected natural sausage casing with warm water of 5-30 deg.C, draining, and filling the pickled pork into the sausage casing with vacuum sausage filler to form wet sausage;
step three: cleaning the wet sausage in warm water, and drying the wet sausage in a drying room at 50-80 deg.C for 72 hr, or directly air drying.
2. The sausages made from Plantago ovata forsk powder plant as ingredient according to claim 1, wherein the raw material further comprises 1-2% of Yinmi.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110075025.8A CN112841556A (en) | 2021-01-20 | 2021-01-20 | Sausage with plantain seed powder plant as ingredient |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110075025.8A CN112841556A (en) | 2021-01-20 | 2021-01-20 | Sausage with plantain seed powder plant as ingredient |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112841556A true CN112841556A (en) | 2021-05-28 |
Family
ID=76007643
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110075025.8A Pending CN112841556A (en) | 2021-01-20 | 2021-01-20 | Sausage with plantain seed powder plant as ingredient |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112841556A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115474670A (en) * | 2022-09-21 | 2022-12-16 | 临沂金锣文瑞食品有限公司 | Natural ingredient sausage and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN102188018A (en) * | 2011-03-11 | 2011-09-21 | 河南众品食业股份有限公司 | Sausage with celery and processing method thereof |
| CN107692240A (en) * | 2017-11-17 | 2018-02-16 | 中泰宜佳健康科技（北京）有限责任公司 | A kind of high protein diet composition and its preparation method and application |
| CN108244526A (en) * | 2016-12-28 | 2018-07-06 | 井冈山市井和食品有限公司 | A kind of sausage with dried old orange peel |
| CN108497344A (en) * | 2018-03-17 | 2018-09-07 | 范翼 | A kind of red bean pork sausage |
-
2021
- 2021-01-20 CN CN202110075025.8A patent/CN112841556A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN102188018A (en) * | 2011-03-11 | 2011-09-21 | 河南众品食业股份有限公司 | Sausage with celery and processing method thereof |
| CN108244526A (en) * | 2016-12-28 | 2018-07-06 | 井冈山市井和食品有限公司 | A kind of sausage with dried old orange peel |
| CN107692240A (en) * | 2017-11-17 | 2018-02-16 | 中泰宜佳健康科技（北京）有限责任公司 | A kind of high protein diet composition and its preparation method and application |
| CN108497344A (en) * | 2018-03-17 | 2018-09-07 | 范翼 | A kind of red bean pork sausage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115474670A (en) * | 2022-09-21 | 2022-12-16 | 临沂金锣文瑞食品有限公司 | Natural ingredient sausage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101419825B1 (en) | Method for manufacturing of sundae containing functional components | |
| CN101081066A (en) | Meat flavour vermicelli / noodle and method for prepararing the same | |
| CN101283770A (en) | Chicken meat powder flavouring and its preparation method | |
| CN112841556A (en) | Sausage with plantain seed powder plant as ingredient | |
| CN114259041A (en) | Plant small tripe and its preparation method | |
| KR20040058758A (en) | Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions | |
| CN107149092A (en) | A kind of konjaku glucomannan meat-oatmeal wrapper and preparation method thereof | |
| KR20190028173A (en) | Method of seasoned and roasted dried pollack with honey and the product therefrom | |
| CN107410859A (en) | The production method of the ground rice containing nutritive calcium-zinc | |
| CN104106776A (en) | Lily and tea aroma health crispy rice and processing method thereof | |
| KR20200117517A (en) | Seaweed sundae and manufacturing method of the same that | |
| CN101715909A (en) | Low-sugar sweet potato sauce and preparation method thereof | |
| CN108477593A (en) | A kind of nutrition sweet potato noodles containing Chinese herbal medicine | |
| CN107691557A (en) | A kind of tea smell sweet potato biscuit and its preparation technology | |
| KR101494383B1 (en) | Ramyeon containing cultivated wild ginseng and seafood and method for manufacturing thereof | |
| CN106579342A (en) | Sheet jelly additive, cuttlefish liquor sandwiched vermicelli and preparation method thereof | |
| CN105919083A (en) | Chinese yam-burdock root nourishing vegetable paper and preparation method thereof | |
| CN105495370A (en) | Instant hericium erinaceus-pork rib soft can | |
| CN105249145A (en) | Beancurd sheet and fish flesh dumplings and making method thereof | |
| CN104305062A (en) | Osmanthus-fragrance purple sweet potato cake and preparation method thereof | |
| CN108522963A (en) | A kind of pork skin frozen lotus root boiled dumpling and preparation method thereof | |
| CN113424934B (en) | Purple sweet potato sausage and preparation method thereof | |
| CN109363063A (en) | A kind of pork skin frozen lotus root boiled dumpling and preparation method thereof | |
| CN108813540A (en) | A kind of spicy diced chicken sauce production method of crab cream taste | |
| KR102014959B1 (en) | Method for manufacturing pork barbecue |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210528 |