CN1157697A - Vegetable and meat sausage - Google Patents
Vegetable and meat sausage Download PDFInfo
- Publication number
- CN1157697A CN1157697A CN96118615A CN96118615A CN1157697A CN 1157697 A CN1157697 A CN 1157697A CN 96118615 A CN96118615 A CN 96118615A CN 96118615 A CN96118615 A CN 96118615A CN 1157697 A CN1157697 A CN 1157697A
- Authority
- CN
- China
- Prior art keywords
- raw material
- vegetable
- sausage
- antioxidant
- starch
- 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
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 11
- 235000019690 meat sausages Nutrition 0.000 title 1
- 235000013580 sausages Nutrition 0.000 claims abstract description 10
- 235000020997 lean meat Nutrition 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 8
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 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 description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 238000010411 cooking Methods 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 238000004040 coloring Methods 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 abstract 1
- 238000010907 mechanical stirring Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The vegetable sausage is made up of fresh vegetables or fruits, lean meat, fat, starch, edible salt and spices through proportioning, mixing with antioxidant, quality improver and colouring agent, mechanical stirring, filling sausage, steaming and cooking, and features good taste, rich nutrients and convenient eating.
Description
The present invention relates to a kind of compounding method of ham sausage.
At present, the ham sausage of being sold on the domestic cold cuts market, mostly pure meat adds joins some flavouring and forms, though be subjected to broad masses' welcome, especially children's likes, but because the Main Ingredients and Appearance of this ham sausage is simple meat, therefore just higher relatively on cost of manufacture, again because of its nutrition aspect is also comprehensive inadequately, balance.
The object of the present invention is to provide a kind of nutrition more comprehensive, mouthfeel is good, the vegetable-meat sausage that cost is low.
In order to solve problem of the present invention, technical approach is to realize like this.Making composition of the present invention is to select refining fresh vegetables for use, or fruit, and with lean meat, show condition, starch is primary raw material, auxilliary in addition salt, white sugar, monosodium glutamate, flavouring such as spice, add quality improver again, antioxidant, behind the colour formers etc., formulated forms according to a certain percentage.
Because Main Ingredients and Appearance of the present invention increases to fresh vegetables or fruit, with addition of with lean meat, make that like this nutrition of this invention is more comprehensive, perfect, balance, its protein (especially vegetable protein) vitamin content increases greatly, and its cost also reduces thereupon significantly, eating mouth feel is also better, has simultaneously solved the problem that youngsters and children in the past dislikes eating dish preferably.
When making, can select a kind of fresh vegetables or several fresh vegetables and lean meat for use, show condition, starch are made into primary raw material, auxilliary with salt, white sugar, monosodium glutamate, flavouring such as spice, add quality improver again, antioxidant is behind the colour former etc., formulated according to certain proportion relation, mix mediation through mechanical glue, bowel lavage, technical process such as steamer are made finished product.
The present invention also can singly select a kind of fresh fruit class or several fruit to be equipped with lean meat, show condition, starch, auxilliary with flavouring such as salt, white sugar, monosodium glutamate, spices, add again with quality improver, antioxidant, colour formers etc. are made into raw material by certain proportion relation, mix mediation through the machinery strand, bowel lavage, technologies such as steamer are made into product.
Also fruit can be mixed being equipped with lean meat with vegetables, show condition, starch are in addition after the flavouring such as salt, white sugar, monosodium glutamate, spice, add quality improver, antioxidant, colour former etc., relation is made into raw material earlier according to a certain ratio, mixes mediation through the machinery strand, and processes such as bowel lavage steamer are made into product.
During use, but stripping and slicing, chopping, the do cooking are fried, cold dish, make soup and tourism instant food, and it is good to have mouthfeel, characteristics such as instant, comprehensive nutrition.
Claims (3)
1. vegetable-meat sausage, it is to make raw material by lean meat, show condition, starch, salt in addition, flavouring such as white sugar, monosodium glutamate, spice, add quality improver, antioxidant concerns according to a certain ratio behind the colour former etc. that formulated forms, and is characterized in that: increasing in its primary raw material composition has one or more fresh vegetables.
2. vegetable sausage, it is as raw material with lean meat, show condition, starch, salt in addition, white sugar, flavouring such as monosodium glutamate, spice add with quality improver, antioxidant, colour former etc., concern that according to a certain ratio formulated forms, it is characterized in that the mixture of a kind of fruit or several fruits is arranged in its primary raw material composition.
3. vegetable-meat sausage, it is to make raw material by lean meat, show condition, starch, salt in addition, flavouring such as white sugar, monosodium glutamate, spice add with quality improver antioxidant, colour former etc., it is characterized in that than concerning that formulated forms that by certain the mixture of fresh vegetables and fruit is arranged in its primary raw material composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96118615A CN1157697A (en) | 1996-02-05 | 1996-02-05 | Vegetable and meat sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96118615A CN1157697A (en) | 1996-02-05 | 1996-02-05 | Vegetable and meat sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1157697A true CN1157697A (en) | 1997-08-27 |
Family
ID=5125194
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96118615A Pending CN1157697A (en) | 1996-02-05 | 1996-02-05 | Vegetable and meat sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1157697A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087601C (en) * | 1999-06-28 | 2002-07-17 | 史迪华 | Sausage containing fruit flesh, fruit juice or synthesized fruity essence, and production method |
| CN101224012B (en) * | 2008-01-14 | 2011-04-06 | 贾明跃 | Breakfast healthy ham with rice and producing method thereof |
| CN102038210A (en) * | 2011-01-11 | 2011-05-04 | 张春银 | Samphire ham sausage and preparation method thereof |
| CN106722394A (en) * | 2016-12-24 | 2017-05-31 | 广东真美食品股份有限公司 | The preparation method of nutrition fish sausage |
| CN107183594A (en) * | 2017-05-25 | 2017-09-22 | 合肥扬扬农业科技有限公司 | The preparation method of vegetables bowel lavage |
-
1996
- 1996-02-05 CN CN96118615A patent/CN1157697A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087601C (en) * | 1999-06-28 | 2002-07-17 | 史迪华 | Sausage containing fruit flesh, fruit juice or synthesized fruity essence, and production method |
| CN101224012B (en) * | 2008-01-14 | 2011-04-06 | 贾明跃 | Breakfast healthy ham with rice and producing method thereof |
| CN102038210A (en) * | 2011-01-11 | 2011-05-04 | 张春银 | Samphire ham sausage and preparation method thereof |
| CN106722394A (en) * | 2016-12-24 | 2017-05-31 | 广东真美食品股份有限公司 | The preparation method of nutrition fish sausage |
| CN107183594A (en) * | 2017-05-25 | 2017-09-22 | 合肥扬扬农业科技有限公司 | The preparation method of vegetables bowel lavage |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |