Ganoderma lucidum spore composite fish sausage

A technology of Ganoderma lucidum spore powder and fish sausage, which is applied in application, food preparation, food science and other directions, can solve the problems of no dietary health care effect, harm to human health, single flavor, etc., and achieves rich and mellow sausage taste, extended shelf life, and scientific formula. reasonable effect

Inactive Publication Date: 2012-12-05
ANHUI HAOSHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Nitrite is commonly used as a preservative and fungicide in sausages. Long-term use of nitrite will cause cancer and other side effects that endanger human health.
In addition, the existing sausages also have the disadvantages of single flavor and no therapeutic and health care effects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A compound fish sausage made of Ganoderma lucidum spore powder, made of the following raw materials in the weight ratio: 60g of pork, 50g of pig skin, 23g of sugar, 30g of salt, 3g of pepper, 3g of five-spice powder, and 25ml of dark soy sauce for every 1000g of minced fish , broken ganoderma lucidum spore powder 10g, pumpkin freeze-dried powder 18g, mushroom wine 35g; described mushroom wine is made of the raw materials of following weight ratio: need to be mixed with dried mushroom 80g, dried lemon 35g, sealwort 12g in every 1500g white wine .

[0017] The preparation method of the mushroom wine is as follows: after mixing the raw materials according to the weight ratio, sealing and soaking for 7 months, and filtering the residue.

[0018] The preparation technology of described a kind of Ganoderma lucidum spore powder composite fish meat sausage comprises the following steps:

[0019] (1) After depilating and washing the pigskin, cut it into long sections, cook it u...

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PUM

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Abstract

The invention discloses a ganoderma lucidum spore composite fish sausage which is prepared by 50-100g of pork, 50-100g of pigskin, 20-25g of sugar, 30-40g of salt, 3-4g of ground pepper, 3-4g of five spice powder, 25-35ml of dark soy sauce, 10-15g of reishi shell-broken spore powder, 10-25g of pumpkin freeze-dried powder and 30-40g of mushroom wine in every1000g of fish paste. The mushroom wine is prepared by 60-100g of dried mushroom, 30-50g of dried lemon and 10-15g of rhizoma polygonati in every 1500g of white spirit. The ganoderma lucidum spore composite fish sausage is reasonable in component distribution ratio, enables the sausage to be mellow in taste, and is delicate in meat while suffusing an exquisite fragrance all around.

Description

technical field [0001] The invention relates to the field of sausages, in particular to a compound fish sausage made of ganoderma lucidum spore powder. Background technique [0002] Sausage is a long cylindrical tubular food made by using very ancient food production and meat preservation technology to grind animal meat into a puree and then pour it into casings. [0003] Nitrite is commonly used as antiseptic and fungicide in sausages. Long-term use of nitrite will produce side effects such as carcinogenicity that endanger human health. In addition, the existing sausages also have the disadvantages of single flavor and no dietary and health care effects. Contents of the invention [0004] The object of the present invention is to solve the existing problems and provide a compound fish sausage with Ganoderma lucidum spore powder, which has delicate taste, unique flavor and health-care effects. [0005] The above purpose is achieved through the following schemes: [0006...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/29A23L17/00A23L33/00
Inventor 方敏
Owner ANHUI HAOSHIYUAN FOOD
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