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Celery-wine agaric sausage capable of tranquilizing mind and aiding digestion

A technology for soothing the nerves and strengthening the stomach and wine fungus, which is 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, short shelf life, etc. overflow effect

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.
[0004] Due to the high fat content of existing sausages, and the finished products are mostly in bulk, directly exposed to the air, lipid oxidation is prone to occur, the storage property is poor, and the shelf life is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A celery wine fungus sausage for calming the nerves and invigorating the stomach. The weight ratio of its raw materials is as follows: every 1000g of pork needs to be mixed with 25g of black fungus, 60g of sugar, 30g of salt, 1g of monosodium glutamate, 0.4g of fried chicken gold powder, 1g of five-spice powder, and chili powder 0.5g, celery wine 30ml, dark soy sauce 10ml, hawthorn powder 15g, red bean powder 15g; said celery wine is made from the following raw materials in weight ratio: celery 200g, ginger 25g, tangerine peel 25g, medlar 25g, distiller’s yeast 30g , 30-40 grams of sugar, 1500g of 30-degree liquor.

[0018] Described pork comprises 750g lean meat and 250g fat in every 1000g.

[0019] The preparation method of the celery wine is as follows: wash fresh celery and ginger, dry the surface moisture, cut into strips of 2-3 cm, then add tangerine peel, wolfberry, white wine, distiller's yeast, and white sugar according to the weight ratio, and seal and ferment...

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PUM

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Abstract

The invention discloses a celery-wine agaric sausage capable of tranquilizing mind and aiding digestion. The weight ratio of the raw materials of the sausage is that every 1000 grams of pork is added with 20 to 30 grams of black fungus, 55 to 65 grams of sugar, 25 to 35 grams of salt, 0.5 to 1.5 grams of monosodium glutamate, 0.2 to 0.5 grams of sauted inner membrane of chicken gizzard powder, 0.5 to 1.5 grams of five spices powder, 0.4 to 0.6 grams of paprika, 25 to 35 ml of celery wine, 8 to 10 ml of dark soy sauce, 10 to 20 grams of haw powder and 10 to 20 grams of red bean powder. 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 celery wine fungus sausage for calming the nerves and invigorating the stomach. 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. [0004] Due to the high fat content of the existing sausages, and most of the finished products are in bulk, directly exposed to the air, lipid oxidation is prone to occur, the storage property is poor, and the shelf life is short. Contents of the invention [0005] The object of the present invention...

Claims

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Application Information

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