JP2005124559A - Special sausage and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a special sausage for improving eating habits and provide a method for producing the same by solving problems: (A) though sausages are invented by human thousands of years ago, they have not experienced innovative changes, so they are fixed and become stereotyped and (B) especially in Japan, the eating habits have been westernized and life style-related diseases caused by ingesting various high calorie food such as hyper tension, heart diseases, cerebral thrombosis, athlerosclerosis, various gastrointestinal diseases and the like are spreading. <P>SOLUTION: The special sausage is produced based on various species health diet foodstuffs, especially those of Japanese tradition and by adding various ingredient spices. For example, a konjak sausage with land food ingredient is produced by using the konjak as a base ingredient instead of pork which is a usual base ingredient in a sausage-making process such as mincing and agitation, seasoning with land cooked foodstuffs, e.g., by mincing chicken together with burdock, and proceeding to the agitation process and the sausage-making process. Thus, variation and healthy intention of the sausage are remarkably enhanced. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

It belongs to the food industry, especially the field of enteric filling

Conventionally, intestinal filling has been known to be pork meat base material and fish sausage using fish meat base material. In the Islamic world, mutton-based food is also widely eaten. In addition, there were some pork blood mixed in intestinal homemade Germany and others, and there were some spices made with pepper and chili.

A. In the field of intestinal filling, its type and seasoning have been established for a long time, and it has already become a fixed concept.
B. Currently, various lifestyle-related diseases resulting from excessive consumption of high-calorie foods are particularly prevalent in Japan and Europe and America. Therefore, people tend to refrain from sausages, hams, etc., which are males of high-calorie foods.

Means to solve the problem

These above, A. B. It can be seen that the problem is due to the so-called fixed concept of intestinal canal. Clogging ordinary people have the intuition that pork-based food is the basis for intestinal filling, and even experts have been unaware of the automation mindset of the intestinal pork processor. Therefore, these concepts were deliberately broken to propose the claims of the present invention.

Based on healthy and low-calorie ingredients, we also used konjac, which is especially popular among Japanese people. In addition, cabbage vinegaring is a food that is preferred by Europeans and should be well received.

The invention's effect

A. According to the present invention, people can enjoy a new food culture by providing a completely new intestinal filling to society.
B. Various cooking methods and provision methods are derived, leading to the activation of the industrial economy.
C. Can provide intestinal filling that helps people's health.
D. In the first place, intestinal filling was an imported food culture from overseas, but from now on, healthier and diverse intestinal filling can be spread to the world through Japan.
E. Various intestinal ingredients and base consumption related to the present invention and the economic effects of the people who are involved in them are not ridiculous.

BEST MODE FOR CARRYING OUT THE INVENTION

A. The intestinal filling materials proposed by the present invention, such as low-calorie, vitamin-rich vegetables and various vinegared base ingredients that are said to have an action to reduce cholesterol, have not been able to eat intestinal filling until now. Widely accepted by vegetarians and lifestyle-related patients.
B. In addition, a variety of new areas of taste and texture will be created, and a major revolution will be made in food culture.

When the embodiment of the present invention is examined with reference to FIG. 1 for the quick-filled konjac mountain intestine 1 of the present invention, the konjac base 3, cooked burdock 4 and cooked chicken meat 5 are minced together in the intestinal skin 2. , Stirred and enclosed in the intestinal skin 2.

A. As cooking products such as restaurant ingredients, Japanese restaurant ingredients, oden shop ingredients, and sandwich ingredients. As a side dish for ordinary households, a side dish for lunch, or a sake bottle. As a diet food for the prevention of sick people, lifestyle-related diseases and obesity. As a fiber food, it can be expected to be effective in preventing constipation and other gastrointestinal diseases.

“It is an implementation cross-sectional view of the fast-filled Konjac mountain intestine according to claim 1 of the present invention.”

Explanation of symbols

1. 1 Intestinal skin Konjac base 4. 4. Cooked burdock Cooked chicken meat

Claims (16)

In the minced, agitating, and intestinal processes that are the usual intestinal production processes, instead of using pork as the base ingredient, konjac is used as the base ingredient, and terrestrial cooked ingredients such as chicken meat and burdock are contained therein. Minced together, seasoned, and proceeded to the stirring process and intestinal filling process. The cooked konjac seaweed and its production method, wherein the cooked food of claim 1 is replaced with seafood such as scallops, shrimp, crab, kombu, etc. Kayayama sea-filled intestinal canned product obtained by replacing konjac, which is the base material of claims 1 and 2, with cooked rice cake, and a method for producing the same A crisp vegetable mountain seafood in which the base ingredients of claims 1 and 2 of the present invention are replaced with cooked vegetables and a method for producing the same The base ingredients according to claims 1 and 2 of the present invention are replaced with pickled vegetables, and the freshly pickled vegetables Sankai intestines and method for producing the same The base material of claims 1 and 2 of the present invention is replaced with tofu, and the tofu mountain seafood is filled and a method for producing the same. Mochiyama sea canal in which the base material of claims 1 and 2 of the present invention is replaced with cooked sticky rice and a method for producing the same The natto mountain seaweed which replaces the base ingredients of claims 1 and 2 of the present invention with natto and a method for producing the same Each intestinal canned product comprising plum meat as a seasoning material according to claims 1 to 8 of the present invention The intestinal filling of each claim which has a miso as a seasoning material of the present invention claims 1-8 The intestinal filling of each claim which has curry powder as a seasoning material of the present invention claims 1-8 The intestinal can of each claim which has mayonnaise as a seasoning material of the present invention claims 1-8 Each of Claims 1 to 12 characterized by adding spiciness with chili pepper Each of claims 1 to 13 according to the present invention, wherein cheese flavor is added with cheese. Each of claims 1 to 14 of the present invention, wherein garlic flavor is added to garlic and each garlic flavored enteric The medicinal stuffing of each claim according to claim 1 to 15, wherein a herbal medicine called a so-called medicinal jar is added

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