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Rabbit sausage with oyster mushroom and pigskin

A technology of pigskin and rabbit meat, applied in the fields of application, food preparation, food science, etc., can solve the problems of no dietary health care effect, harm to human health, single flavor, etc., and achieve tender and elastic taste, prolong shelf life, and scientific and reasonable formula Effect

Inactive Publication Date: 2014-06-04
牛岷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 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

[0020] A pigskin rabbit sausage with oyster mushroom, made of the following raw materials in weight ratio: 60g of pigskin, 35g of oyster mushroom, 20g of sugar, 30g of salt, 3g of pepper, 3g of five-spice powder, and Pumping 30ml, carrageenan 0.3g, barley powder 4g, red date powder 6g, fried malt powder 6g, blood-enriching Shunqi wine 20g, fruit and vegetable freeze-dried powder 30g; said fruit and vegetable freeze-dried powder is made of the raw materials in the following weight ratio: 100 purple grapes, 200 carrots;

[0021] The blood-enriching Shunqi wine is made from the following raw materials in weight ratio: 12g of Radix Asparagus, 12g of Ophiopogon japonicus, 25g of Rehmannia glutinosa, 30g of Rehmannia glutinosa, 5g of ginseng, 5g of poria cocos, 4g of yam, and 1g of sealwort should be added to every 1500g of liquor , bellflower 1g, mulberry leaves 0.5g.

[0022] The rabbit meat is obtained by deboning fresh rabbit body and removing tendons.

[0023] The preparation...

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PUM

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Abstract

The invention discloses a rabbit sausage with oyster mushroom and pigskin. The weight ratio of the raw materials of the sausage is that every 1000 grams of rabbit meat is added with 50 to 1000 grams of pigskin, 30 to 40 grams of oyster mushroom, 20 to 25 grams of sugar, 30 to 40 grams of salt, 3 to 4 grams of pepper powder, 3 to 4 grams of five spices powder, 20 to 30 ml of dark soy sauce, 0.3 to 0.4 grams of carrageenan, 4 to 5 grams of coix seed powder, 5 to 7 grams of red date powder, 5 to 7 grams of fried malt powder, 20 to 25 grams of qi-blood-tonifying wine, and 30 to 40 grams of freeze-dried powder of fruits and vegetables. 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 oyster mushroom pigskin rabbit sausage. Background technique [0002] Rabbit meat includes two kinds of domestic rabbit meat and wild rabbit meat, and domestic rabbit meat is also called vegetable rabbit meat. Rabbit meat belongs to the meat with high protein, low fat and less cholesterol. The content of rabbit meat is as high as 70% protein, which is higher than that of ordinary meat, but the content of fat and cholesterol is lower than that of all meats. Zhongzhisu” statement. It tastes better every year from late autumn to late winter, and is an ideal meat for obese people and cardiovascular patients. [0003] 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. [0004] Nitrite is commonly used as antiseptic and fungicide in sausages. Long-term use of n...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/312A23L1/30A23L13/20A23L13/40A23L13/60
Inventor 牛岷
Owner 牛岷