CN1625972A - Vegetable sausage - Google Patents
Vegetable sausage Download PDFInfo
- Publication number
- CN1625972A CN1625972A CNA2003101072390A CN200310172390A CN1625972A CN 1625972 A CN1625972 A CN 1625972A CN A2003101072390 A CNA2003101072390 A CN A2003101072390A CN 200310172390 A CN200310172390 A CN 200310172390A CN 1625972 A CN1625972 A CN 1625972A
- Authority
- CN
- China
- Prior art keywords
- sausage
- vegetable
- vegetable sausage
- salt
- meat essence
- 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
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- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A vegetable sausage is prepared from the vegetable chosen from cabbage, coriander, radish, melon and mushroom, meat essence and edible salt. It is suitable for the patients of obesity, hypertension, hyperlipemia, hyperglycemia, etc.
Description
Technical field
The invention belongs to sausage, particularly a kind of vegetable sausage.
Background technology
Present existing sausage meat is main, for the overweight people, and the people of high blood pressure, high fat of blood, hyperglycaemia, inedibility.
Summary of the invention
Technical problem to be solved by this invention is: a kind of vegetable sausage is provided.Overcome the shortcoming and defect of present technology.Be the overweight people, high blood pressure, high fat of blood, the people of hyperglycaemia is edible
Technical scheme of the present invention is:
A kind of vegetable sausage is characterized in that: the batching of sausage has vegetables, meat essence, salt.
Below vegetables are adopted one or more: Chinese cabbage, caraway, radish, melon, mushroom.
Effect of the present invention is:
This vegetable sausage unique flavor is suitable for the overweight people, and the people of high blood pressure, high fat of blood, hyperglycaemia is edible.
The specific embodiment
A kind of vegetable sausage is characterized in that: the batching of sausage has vegetables, meat essence, salt.
Example one: Chinese cabbage, meat essence, salt.Pulverizing, stirring, bowel lavage.Scorch.
Example two: caraway, meat essence, salt.Pulverizing, stirring, bowel lavage.Scorch.
Example three: radish, meat essence, salt.Pulverizing, stirring, bowel lavage.Scorch.
Example four: melon, meat essence, salt.Pulverizing, stirring, bowel lavage.Scorch.
Example five: mushroom, meat essence, salt.Pulverizing, stirring, bowel lavage.Scorch.
Claims (2)
1, a kind of vegetable sausage is characterized in that: the batching of sausage has vegetables, meat essence, salt.
2, vegetable sausage according to claim 1 is characterized in that: one or more below vegetables are adopted: Chinese cabbage, caraway, radish, melon, mushroom.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101072390A CN1625972A (en) | 2003-12-09 | 2003-12-09 | Vegetable sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101072390A CN1625972A (en) | 2003-12-09 | 2003-12-09 | Vegetable sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1625972A true CN1625972A (en) | 2005-06-15 |
Family
ID=34761687
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2003101072390A Pending CN1625972A (en) | 2003-12-09 | 2003-12-09 | Vegetable sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1625972A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100353868C (en) * | 2005-06-24 | 2007-12-12 | 扬州大学 | Process for preparing sausage with natural pigment |
| CN103519223A (en) * | 2013-09-13 | 2014-01-22 | 郭静静 | Method for making vegetable sausage |
| CN105341785A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Vegetable sausage and making method thereof |
| CN105341784A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Sausage capable of clearing bowels and making method of sausage |
-
2003
- 2003-12-09 CN CNA2003101072390A patent/CN1625972A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100353868C (en) * | 2005-06-24 | 2007-12-12 | 扬州大学 | Process for preparing sausage with natural pigment |
| CN103519223A (en) * | 2013-09-13 | 2014-01-22 | 郭静静 | Method for making vegetable sausage |
| CN105341785A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Vegetable sausage and making method thereof |
| CN105341784A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Sausage capable of clearing bowels and making method of sausage |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |