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Pumpkin sausage and production method thereof

A technology of pumpkin and sausage, applied in application, food preparation, food science, etc., to achieve the effect of good taste

Inactive Publication Date: 2010-03-24
朱长满
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There is currently no product on the market that applies pumpkin to sausages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] Prepare raw materials

[0015] Fresh pork, pumpkin, starch, water, sugar, monosodium glutamate, spices, red yeast rice powder.

[0016] Production steps of pumpkin sausage:

[0017] ①Pretreatment: Choose pumpkins with thick flesh, orange color, and no pests and diseases. After cleaning, cut them open, peel the skin, remove the inner flesh, and chop them into small cubes with a particle size of 3-4mm for later use. Choose fresh pork, lean meat and The fat-to-fat ratio is 9:1, cut into small pieces and marinated at a low temperature of 2-4 degrees for 24 hours, then minced for later use;

[0018] ② Mixing: Add pumpkin dices, starch, water, sugar, monosodium glutamate, spices, and red yeast rice powder to the raw meat in sequence. For seasonings that are not easy to mix evenly, they can be dissolved in water first and then poured into the raw meat. The total time of mixing and stirring should not be too long, it should be controlled within 15-20 minutes, and the tempera...

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PUM

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Abstract

The invention provides a pumpkin sausage which takes pumpkin and fresh pork as the main raw material, accounting for 90% of the total weight of the sausage. The production method comprises steps of (1) pre-treatment, (2) mixing, (3) filling, (4) boiling and (5) baking. The pumpkin sausage produced by the method is of rosy color, has pumpkin scent, dense meat scent, good mouth feel, and provides anew approach for processing and utilizing pumpkin.

Description

technical field [0001] The invention relates to a pumpkin sausage and a production method thereof, belonging to the field of food processing. Background technique [0002] Sausage is a kind of food that is quite popular among the masses. Most of the existing sausages are made of pork as the main raw material, and the product variety is single. [0003] Pumpkin is rich in nutrients, including starch, protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other ingredients. It has high edible value and therapeutic effect. According to "Southern Yunnan Materia Medica": Pumpkin is warm in nature, sweet and non-toxic, enters the spleen and stomach meridians, can nourish the lungs and replenish qi, reduce phlegm and discharge thick, repel insects and detoxify, cure cough and asthma, treat lung abscess and constipation, And diuretic, cosmetic and other effects. In addition, modern medical research shows that eating pumpkins can also treat prostate hypertrophy (pumpkin ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/317A23L1/29A23L19/00A23L13/60A23L33/00
Inventor 朱长满
Owner 朱长满