Duck sausage

Abstract

The invention discloses a duck sausage, relating to the field of sausages. The duck sausage has a function of preventing hyperlipidemia and comprises raw materials by weight: 6-9kg of duck, 1-2kg of lycopodium clavatum fluid extract dry powder, 0.2kg of salt, 0.1kg of sugar, 0.65kg of starch, 0.65kg of modified starch, 0.3kg of soy isolate protein, 3kg of water, 0.03kg of colour protector, 0.05kg of albumen glue, 0.02kg of essence and 0.05kg of crispness enhancer, wherein the lycopodium clavatum fluid extract dry powder is prepared from lycopodium clavatum, frangipani and liquorice in a proportion of 10-20: 8-20: 3-10 by weight parts. The duck sausage disclosed by the invention is fresh and mellow in taste, adds a new flavour for duck sausages, has the effects of relaxing the muscles and stimulating the blood circulation, eliminating phlegm and damp obstruction, and reducing blood fat, and is suitable for the auxiliary healthcare of foods for preventing and treating hyperlipidemia diseases.

Description

technical field [0001] The invention relates to a duck sausage, in particular to a duck sausage for preventing and treating hyperlipidemia. Background technique [0002] According to traditional Chinese medicine, duck meat is sweet and cold in nature, and enters the lung, stomach and kidney meridian. It has the functions of nourishing, nourishing the stomach, nourishing the kidney, removing tuberculosis and hot bones, reducing edema, stopping heat and dysentery, relieving cough and reducing phlegm. "Compendium of Materia Medica" records: Duck meat "mainly nourishes deficiency and fatigue, eliminates heat, relieves urination, removes edema, relieves swelling, relieves viscera, relieves sores and swelling, and calms convulsions and epilepsy." [0003] Existing sausages do not use duck meat and herba sinensis to prepare products for preventing and treating hyperlipidemia, and the taste is single and the nutritional and health care functions have limitations. For example, the p...

AI Technical Summary

Problems solved by technology

[0003] Existing sausages do not use duck meat and herba sinensis to prepare products for the prevention and treatment of hyperlipidemia. The taste is single and the nutritional and health functions have their limitations.

For example, the patent application No. 200710058582.9 published by the China Patent Information Center is the invention of the method of making millet chicken sausage. This invention discloses a method of making millet chicken sausage, which solves the problem of high fat in enema food in the prior art. , high cholesterol and other problems, including the following raw materials by weight ratio: chicken, millet with chicken weight 15-30%, the steps are: dry-marinated chicken, pretreatment of millet, chopping, enema exhaust, baking, cooking, etc.; The surface of the product is dry and shiny, the cut surface is milky white, and the color is uniform; it has the compound aroma of chicken and millet, which is delicious and has no peculiar smell; Inventing health functions has its advantages, but also disadvantages