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Mutton sausage

A mutton sausage and mutton technology, applied in the field of mutton sausage, can solve the problems of limited nutritional and health care functions, single taste, no use of mutton and sausage to prevent and control hyperlipidemia in sausages, and achieve the effect of supplementing protein nutrition

Active Publication Date: 2013-02-20
内蒙古草原晶鑫食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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

Method used

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Examples

Experimental program
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Embodiment Construction

[0019] A mutton sausage, comprising the following raw materials: 8 kilograms of mutton, 0.8 kilograms of dry powder of Shenjincao fluid extract, 0.32 kilograms of salt, 0.5 kilograms of white sugar, 1 kilogram of Shaoxing wine, 0.4 kilograms of sesame oil, and 0.05 kilograms of five-spice powder; The dry powder of grass liquid extract is made from the grass, frangipani, licorice, dodder, poria cocos, rush, Ophiopogon japonicus, and dark plum according to the ratio of 10:10:3:10:10:5:5:3 after making the liquid extract Then freeze-dried and pulverized into dry powder.

[0020] Preparation process: 1. First put the mutton into a meat grinder and grind it into minced meat, then put it into a container with other ingredients and mix it into a paste, marinate for 3 hours, and put it into the sausage filling machine; 2. Put one end of the casing into Fill the sausage with a filling machine, the filling should be full, every 20cm, and buckle at both ends; 3. Air-dry the sausage, then...

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PUM

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Abstract

The invention provides a mutton sausage with the function of preventing hyperlipidemia, relating to the field of sausages. The mutton sausage comprises the following raw materials by weight: 8-10kg of mutton, 0.5-1kg of lycopodium clavatum liquid extract dry powder, 0.3-0.4kg of salt, 0.5kg of white sugar, 1kg of Shaoxing wine, 0.4kg of sesame oil and 0.05kg of five spice powder, wherein the lycopodium clavatum liquid extract dry powder is prepared by preparing liquid extract from lycopodium clavatum, plumeria rubra and liquorice in a ratio of (10-20):(8-20):(3-10) and then freeze-drying and grinding the liquid extract into dry powder. The mutton sausage has sweet, mellow and fresh taste, additionally has the new taste of the sausage, has the functions of relaxing muscles, stimulating blood circulation, removing turbid phlegm and damp obstruction and reducing blood lipid and is suitable for preventing hyperlipidemia diseases.

Description

technical field [0001] The invention relates to a mutton sausage, in particular to a mutton sausage for preventing and treating hyperlipidemia. Background technique [0002] Mutton is sweet, warm, non-toxic, and enters the spleen and kidney; nourishes the deficiency of the body, dispels cold, warms and nourishes qi and blood; nourishes kidney qi, nourishes the body, appetizers and strengthens strength; nourishes puerpera, clears the breast and treats belt, helps Yuanyang, and improves essence Blood. [0003] Existing sausages are not formulated with mutton and herba sinensis to prevent and control hyperlipidemia, the taste is single, and the nutritional and health care functions have limitations. For example, the patent No. 200610153989 published by the China Patent Information Center is the invention of dry-stirred mutton sausage and its production method. This invention discloses a dry-stirred mutton sausage and its production method. 0.02kg, vegetable oil 2kg, pepper 0....

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/317A23L1/314A61K36/8968A61K36/484A61P3/06A23L33/00A23L13/40A23L13/60
Inventor 不公告发明人
Owner 内蒙古草原晶鑫食品有限公司
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