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Pigment-free chicken sausage with vegetable flavor and tremella

A chicken sausage and vegetable 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., and achieve the effects of bright color, extended shelf life, and scientific and reasonable formula.

Inactive Publication Date: 2013-01-30
牛岷
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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

[0018] A non-pigmented vegetable-flavored white fungus chicken sausage, made of the following raw materials in the weight ratio: 25g of sugar, 40g of salt, 40g of dried white fungus, 3g of papain, 25g of peach blossom wine, and 60g of vegetable freeze-dried powder are added to every 1000g of chicken; The vegetable freeze-dried powder is made of the following raw materials in the weight ratio: 100g of tomatoes, 180g of carrots; the peach blossom wine is made of the following raw materials in the weight ratio: 15g of peach blossoms and 10g of Angelica dahurica are added to every 200g of white wine , White Poria cocos 10g, wolfberry 15g.

[0019] The chicken comprises chicken breast and chicken skin, and its weight ratio is chicken breast:chicken skin=8:1.

[0020] The preparation method of the vegetable freeze-dried powder is as follows: put tomatoes and carrots into boiling water and blanch for 5 minutes, after controlling the water, weigh the fruits according to the weight rat...

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PUM

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Abstract

The invention discloses a pigment-free chicken sausage with vegetable flavor and tremella. The sausage is prepared from the following raw materials by weight ratio: 20 to 25 grams of sugar, 30 to 40 grams of salt, 30 to 40 grams of dried tremella, 2 to 4 grams of papain, 20 to 25 grams of peach blossom wine and 50 to 60 grams of freeze-dried vegetable powder in every 1000 grams of chicken meat. The components of the sausage are reasonable in proportion, so that the sausage has mellow taste and tender meat, and is fragrant.

Description

technical field [0001] The invention relates to the field of sausages, in particular to a white fungus chicken sausage with no pigment and vegetable flavor. 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 invention is to solve the existing problems and provide a white fungus chicken sausage with no pigment and vegetable flavor, which has a delicate taste, a unique flavor and has the function of dietotherapy and health care. [0005] The above purpose is achieved t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/30A23L13/40A23L13/50
Inventor 牛岷
Owner 牛岷
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