Sausage seasoning

A technology for seasoning and sausage, applied in application, food preparation, food science and other directions, can solve the problems of high fat and cholesterol content in sausage, loss of sausage taste, only focus on taste, etc., achieve rich aroma, inhibit the formation of nitrite, The effect of inhibiting absorption

Inactive Publication Date: 2009-12-09
巫溪县李大姐肉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the ratio of auxiliary materials is not appropriate for homemade sausages, the sausages produced will only have a medicinal taste but no fragrance, thus losing the proper taste of sausages and making people eat them but cannot swallow them. In the process of adding spices, people often only pay attention to taste, Although the sausages eaten are rich in flavor, they are not beneficial to the body. At the same time, the fat and cholesterol content in the sausages are high. It is difficult for people to avoid the real problem of burdening the body due to excessive consumption while enjoying the food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] The sausage seasoning of the present embodiment comprises the following ingredients (by weight): spice powder 1, chili powder 20, Chinese prickly ash 10, glucose 15, white sugar 15, honey 10 and cooking wine 30; wherein, spice powder comprises following powder (by weight Servings): Tsao Kuo 1, Orange Peel 3, Angelica dahurica 1, Nutmeg 1, Cardamom 1, Galangal 1, Papaya 1, Comfrey 2, Dill 1, Sage 2, Thyme 1, and Green Tea 5.

[0011] In this embodiment, the cooking wine is made by soaking the wine spices and yellow rice wine in a weight ratio of 1:50 and then filtering, wherein the wine spices are composed (by weight): 3 cinnamon, 3 cloves, 6 star anise, 3.5 fennel, Bay leaf 2, grass fruit 1, spirit grass 1 and glycoside 1 are mixed and crushed.

[0012] When using, wash the meat, drain the surface water of the meat, then cut it into pieces, and then pickle according to the ratio of 50g of this sausage seasoning for every 1000g of meat. Salt can be added according to per...

Embodiment 2

[0014] The sausage seasoning of the present embodiment comprises the following ingredients in parts by weight: spice powder 1, chili powder 30, Chinese prickly ash 15, glucose 15, white sugar 15, honey 10 and cooking wine 38, wherein the spice powder includes the following powders (by weight) : Tsao Kuo 1, Tangerine Peel 4, Angelica dahurica 1.5, Nutmeg 2, Cardamom 2, Galangal 1.5, Papaya 1, Comfrey 3.5, Dill 1.5, Sage 3.5, Thyme 1.5 and Green Tea 15.

[0015] In this example, the cooking wine is prepared by soaking wine spices and rice wine in a weight ratio of 1:50 and then filtering, wherein the wine spices are composed of: cinnamon 3, cloves 3, star anise 6, cumin 3.5, bay leaf 2. Caoguo 1, Lingcao 1 and Glycosides 1 are mixed and crushed.

[0016] When using, wash the meat, drain the surface water of the meat, then cut it into pieces, and then pickle according to the ratio of 50g of this sausage seasoning for every 1000g of meat. Salt can be added according to personal ta...

Embodiment 3

[0018] The sausage seasoning of the present embodiment comprises the following ingredients in parts by weight: spice powder 1, chili powder 40, Chinese prickly ash 15, glucose 15, white sugar 15, honey 10 and cooking wine 50, wherein the spice powder includes the following powders (in parts by weight) : Grass Fruit 1.5, Tangerine Peel 5, Angelica dahurica 2, Nutmeg 1, Cardamom 1, Galangal 1, Papaya 1.5, Comfrey 4.5, Dill 1, Sage 3.5, Thyme 1.5 and Green Tea 20.

[0019] In this example, the cooking wine is prepared by soaking wine spices and rice wine in a weight ratio of 1:50 and then filtering, wherein the wine spices are composed (by weight): 3 cinnamon, 3 cloves, 6 star anise, 3.5 cumin , bay leaf 2, grass fruit 1, spirit grass 1 and glycoside 1 are mixed and crushed.

[0020] When using, wash the meat, drain the surface water of the meat, then cut it into pieces, and then pickle according to the ratio of 50g of this sausage seasoning for every 1000g of meat. Salt can be a...

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PUM

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Abstract

The invention discloses a sausage seasoning, which comprises the following components in portion by weight: 1 portion of spice powder, 20 to 40 portions of cayenne pepper, 10 to 15 portions of pericarpium zanthoxyli, 15 portions of glucose, 15 portions of white sugar, 10 portions of honey, and 30 to 50 portions of cooking wine, wherein the spice powder comprises the following components in portion by weight: 1 to 2 portions of fructus tsaoko, 3 to 5 portions of orange peel, 1 to 2 portions of angelica dahurica, 1 to 2 portions of nutmeg, 1 to 3 portions of katsumade galangal seed, 1 to 2 portions of galanga, 1 to 2 portions of lysimachia sikokiana, 2 to 5 portions of lithospermum, 1 to 2 portions of dill, 2 to 5 portions of sage, 1 to 2 portions of thyme and 5 to 25 portions of green tea. The sausage seasoning has a unique formula and mellow fragrance, ensures that pharmaceutical properties among various spices contained by the sausage seasoning supplement each other, and is favorable for the health of human bodies when the unique taste is brought to the meat quality.

Description

technical field [0001] The invention relates to a seasoning, in particular to a sausage seasoning. Background technique [0002] As a traditional meat preservation method, sausage has a very long history. Countries around the world have unique sausage flavors that have continued since ancient times. People can buy sausages with different flavors from various farmers markets at any time. However, with the increasing level of consumption, the price of sausages produced by food processing companies is also getting higher and higher, and food and consumption cannot be rebalanced. Therefore, homemade sausages are more and more favored by ordinary people. However, the reason why sausage is loved by people is that the proportioning of auxiliary materials is appropriate. If the ratio of auxiliary materials is not appropriate for homemade sausages, the sausages produced will only have a medicinal taste but no fragrance, thus losing the proper taste of sausages and making people eat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/29A23L1/314A23L27/00A23L13/40A23L27/10A23L33/00
Inventor 李宗翠李宗梅李宗菊
Owner 巫溪县李大姐肉食品有限公司
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