Aloe sausage

A kind of aloe vera and sausage technology, applied in application, food preparation, food science and other directions, can solve problems affecting physical health, etc., and achieve the effect of anti-aging elasticity, natural color and elasticity, and increase elasticity.

Inactive Publication Date: 2012-05-16
JIANGSU DUOSHIQI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

"A method for making sausage" (publication number: CN1042051A) is disclosed in the Chinese Patent Bulletin. Although the ingredients meet the requirements of multi-nutrition, high protein and low fat, the additive sodium nitrate is used in the processing of minced meat. It also needs to be smoked to get the finished product, so there are substances that affect health due to sodium nitrate and smoked.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Wash 62kg of fine meat and 21kg of fat meat, drain, cut into pieces, grind the meat, weigh 5kg of sugar, 3kg of salt, 1000g of wine, 1.2kg of soy sauce, 2.8kg of aloe vera grains, 1.4kg of malt essence, and multivitamins 800g, pour it into a plate, stir and mix thoroughly, then pour into the main ingredients, and then stir for 10 minutes, choose fresh aloe vera to crush into granules, choose seven-way tide casing, and then fill it on the machine, according to customer needs Tie into various shapes. Put the finished product in the oven, adjust the temperature to 50°C and bake for 60 hours, then put it into the microwave oven with 40% medium heat to dry and sterilize for 2 minutes, then seal and vacuum pack with aluminum film.

Embodiment 2

[0018] Wash 64kg of fine meat and 22kg of fat meat, drain, cut into pieces, grind the meat, weigh 7kg of sugar, 5kg of salt, 1200g of wine, 1.4kg of soy sauce, 3.2kg of aloe vera grains, 1.6kg of malt essence, and multivitamins 1.2kg, pour it into a plate, stir and mix thoroughly, then pour it into the main ingredients, stir for 20 minutes, choose fresh aloe vera to crush into granules, choose seven-way tide casing, and then fill it on the machine, according to customer needs Tie into various shapes. Put the finished product in the oven, adjust the temperature to 60°C and bake for 72 hours, then put it into the microwave oven with 60% medium heat to dry and sterilize for 4 minutes, then seal and vacuum pack with aluminum film.

Embodiment 3

[0020] Wash 62.01kg of fine meat and 20.99kg of fat meat, drain, cut into pieces, grind the meat, weigh 6kg of sugar, 4kg of salt, 1100g of wine, 1.3kg of soy sauce, 3kg of aloe vera grains, 1.5kg of malt essence, compound Vitamin 1kg, poured into the plate, stirred and mixed thoroughly, then poured into the main ingredients, stirred for 15 minutes, selected fresh aloe vera to be crushed into granules, selected seven-way tide casing, and then filled on the machine, according to customer needs Tie into various shapes. Put the finished product in the oven, adjust the temperature to 55°C and bake for 66 hours, then put it into the microwave oven with 50% medium heat to dry and sterilize for 3 minutes, then seal and vacuum pack with aluminum film.

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PUM

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Abstract

The invention relates to aloe sausage, and the formula comprises the following raw materials: lean meat and fat meat used as main materials, white sugar, salt, wine, soy sauce, aloe granules, malt essence, and composite vitamins used as condiments, and a sausage casing; the invention is prepared by the following steps: cleaning, draining, cutting, and wringing carefully chosen lean meat and fat meat, adding the condiments, stirring for 10-20 minutes, selecting a Qilu tidal sausage casing, filling by a machine, baking at 50-60 DEG C for 60-72 hours, drying in a microwave oven with 40-60% medium fire, performing sterilization for 2-4 minutes, sealing the opening, performing vacuum packaging by an aluminium film. The invention has a scientific and reasonable formula, and a simple manufacturing method; the processing has no pigment addition, no sodium nitrate addition, or no smoking procedure; the processed sausage has a natural color, causes no pollution, and has maintained original flavor, and a prolonged product shelf life.

Description

[0001] technical field [0002] The invention relates to a food, more specifically to a sausage, and also to a sausage processing technology. [0003] Background technique [0004] At present, most of the sausages sold on the market lack condiments, and their nutritional components are single. With the improvement of people's living standards, people's demands for the types and taste of meat products are also changing. Consumers yearn for natural, pollution-free sausages. The more nutritious, high-protein, low-fat meat products are good for your health and have a good taste. Aloe polysaccharide can regulate the body's cellular immunity and humoral immunity, activate Langerhans cells in the basal layer of the skin, enhance its local immune function and repair function in the skin, promote its removal of skin pigment, resist oxidative damage (including ultraviolet rays), resist Aging increases skin elasticity etc. "A method for making sausage" (publication number: CN1042...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/30A23L1/318A23L1/314A23L13/40A23L13/60A23L13/70
Inventor 不公告发明人
Owner JIANGSU DUOSHIQI FOOD
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