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Ostrich sausage

A technology of ostrich sausage and ostrich meat, which is applied in application, food preparation, food science and other directions, can solve the problems of the limitation of nutrition and health care function, the sausage does not use ostrich meat, stretch grass, and single taste, etc., and achieves protein nutrition supplementation. Effect

Active Publication Date: 2013-02-13
戚明海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing sausages are not formulated with ostrich meat and sarcocarpus to prevent and control hyperlipidemia, the taste is single and the nutritional and health functions have limitations

Method used

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Examples

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Embodiment Construction

[0020] An ostrich sausage, comprising the following raw materials: 5 kilograms of ostrich meat, 0.5 kilograms of dry powdered extract of Shenjincao liquid extract, 0.14 kilograms of salt, 0.3 kilograms of white sugar, 200ml of white wine, 0.03 kilograms of essence, 0.04 kilograms of white pepper powder, and minced ginger 0.04 kg; the dry powder of Shenjincao liquid extract is composed of Shenjincao, plumeria, licorice, dodder, Poria cocos, rushes, Ophiopogon japonicus, and dark plum according to the weight of 10: 10: 3: 10: 10: 5: 5: 3 The proportioning is made into liquid extract, then freeze-dried and pulverized into dry powder.

[0021] Preparation process: 1. First chop the ostrich meat to make meat filling, then mix other ingredients well, pour it into the meat filling and mix into a paste, marinate for 2 hours, and put it into the sausage enema machine; 2. Put one end of the casing into the sausage enema Machine filling, each 18CM one, sealed at both ends; 3. Put the abo...

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PUM

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Abstract

The invention discloses an ostrich sausage, relates to the field of sausages, and provides an ostrich sausage capable of preventing and treating hyperlipidemia. The ostrich sausage comprises the following raw materials by weight: 5-6kg of ostrich meat, 0.5-1kg of lycopodium clavatum fluid extract dry powder, 0.14kg of salt, 0.3kg of white sugar, 200ml of white wine, 0.03kg of essence, 0.04kg of white pepper powder and 0.04kg of ginger powder, wherein the lycopodium clavatum fluid extract dry powder is prepared by making lycopodium clavatum, frangipani and liquorice in a proportion of (10-20):(8-20):(3-10) into a fluid extract, freezing, drying and grinding. The ostrich sausage is sweet and fresh in taste, adds new flavor of the sausage, and has the efficacies of muscle relaxation and blood circulation stimulation, phlegm and damp obstruction clearing, and blood fat reduction; and if the ostrich sausage provided the invention is eaten for long time, not only protein nutrition can be supplied, but also the blood fat can be lowered, and the effect of hyperlipidemia prevention and treatment is played.

Description

technical field [0001] The invention relates to an ostrich sausage, in particular to an ostrich sausage for preventing and treating hyperlipidemia. Background technique [0002] Ostrich meat is rich in nutrition and has extremely high nutritional value. According to research, the cholesterol content of ostrich meat is equivalent to that of turkey and beef, ranging from 57 mg to 65-68 mg per 100 grams of tissue; the fat content is 1 / 3 of beef and 6 points of chicken. 1; the calcium content is 3 times that of beef and 7 times that of chicken; the iron content is 5 times that of beef and 7 times that of chicken; the content of zinc is 3 times that of beef and 6 times that of chicken. [0003] Existing sausages are not formulated with ostrich meat and herba chinensis to prevent and control hyperlipidemia, and the taste is single and the nutritional and health care functions have limitations. For example, the patent application No. 02158509.1 published in the China Patent Infor...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/317A23L1/314A23L1/30A23L13/40A23L13/50A23L13/60
Inventor 不公告发明人
Owner 戚明海
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