Pine nut chicken and fish composite sausage

A chicken and fish technology, 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., achieve natural color, prevent colds and diarrhea, and formulate scientific and reasonable effects.

Inactive Publication Date: 2013-10-23
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 sausage of chicken and fish with pine nuts, made of the following raw materials in weight ratio: 70g of chicken, 70g of pork skin, 24g of sugar, 30g of salt, 3g of pepper, 3g of five-spice powder, 25ml of dark soy sauce for every 1000g of minced fish. 10g of pine nuts, 5g of egg yolk powder, 5g of acerola freeze-dried powder, and 35g of garlic wine; the garlic wine is made of the following raw materials in weight ratio: 300g of garlic, 50g of galangal, White granulated sugar 200g.

[0017] The preparation method of the garlic wine is as follows: put peeled garlic heads into a container, put galangal cut into small pieces, white wine and sugar according to the weight ratio, cover and seal, place in a cool place, 3 One month later, take the supernatant liquor and get it.

[0018] A kind of preparation technology of compound sausage of chicken and fish with pine nuts comprises the following steps:

[0019] (1) Remove the hair from the pigskin and wash it, cut ...

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PUM

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Abstract

The invention discloses a pine nut chicken and fish composite sausage which is prepared by 50-100g of chicken, 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 semen pini koraiensis, 5-8g of egg vitellus powder, 5-15g of acerola cherry freeze-dried powder and 35-45g of garlic wine in every1000g of fish paste. The garlic wine is prepared by 300-350g of the head of garlic, 50-80g of rhizoma galangae and 200-250g of white granulated sugar in every 1000g 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 sausage with pine nuts, chicken and fish. 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 chicken and fish compound sausage with pine nuts, which has delicate taste, unique flavor and health-care effects. [0005] The above purpose is achieved through the following schemes: [0006] A compound sausage...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L1/317A23L1/312A23L17/10A23L13/20A23L13/60
Inventor 方敏
Owner ANHUI HAOSHIYUAN FOOD
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