Beef sausage

A technology of beef sausage and beef, which is applied in the field of beef sausage, can solve the problems of the limitation of nutrition and health care function, the sausage is not prepared with beef and sarcocarpus to prevent and control hyperlipidemia, and the taste is single, so as to achieve the effect of supplementing protein nutrition

Inactive Publication Date: 2013-02-27
蒋科富
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing sausages are not formulated with beef and syringa to prevent and control hyperlipidemia, and 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

[0020] A kind of beef sausage, comprising the raw materials of following weight: 9 kilograms of beef, 0.9 kilograms of dry powder of Shenjincao liquid extract, 0.4 kilogram of salt, 0.5 kilogram of white sugar, 1 kilogram of Shaoxing wine, 0.4 kilogram of sesame oil, 0.05 kilogram of allspice powder; The dry powder of grass liquid extract is prepared from the liquid extract of the grass, frangipani, licorice, dodder, poria cocos, rushes, Ophiopogon japonicus, and black plum according to the ratio of 10:15:3:10:10:5:5:3 Then freeze-dried and pulverized into dry powder.

[0021] Preparation process: 1. First put the beef into the 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. Insert 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, ...

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PUM

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Abstract

The invention relates to the field of sausages, and provides a beef sausage for preventing and treating hyperlipidemia. The beef sausage comprises raw materials including, by weight, 8-10 kilograms of beef, 0.5-1 kilogram of buck grass liquid extract dry powder, 0.3-0.4 kilogram of salt, 0.5 kilogram of white sugar, 1 kilogram of Shaoxing wine, 0.4 kilogram of sesame oil and 0.05 kilogram of five-spice powder. Buck grass, frangipani and liquorice are proportioned according to 10-20:8-20:3-10 to prepare liquid extract, and then the liquid extract is freeze-dried and crushed to form the buck grass liquid extract dry powder. The beef sausage is pure, fresh and sweet in flavor, new flavor of the sausage is added, and the beef sausage has the effects of relaxing muscles, stimulating blood circulation, clearing phlegm, obstructing dampness and reducing blood lipid, and is applicable to preventing and treating hyperlipidemia diseases.

Description

technical field [0001] The invention relates to a beef sausage, in particular to a beef sausage for preventing and treating hyperlipidemia. Background technique [0002] Traditional Chinese medicine believes that beef has the effects of invigorating the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, quenching thirst and saliva; edible. [0003] Existing sausages are not formulated with beef and sarcocarpus to prevent and control hyperlipidemia, and 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. kg, vegetable oil 2kg, pepper 0.5kg, salt 0.4kg, fennel 0.01kg, cooking wine 0.03kg, pepper 0.01kg, ginger 0.5kg, cinnamon 0.0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/317A23L1/314A61K36/8968A61K36/484A61P3/06A23L33/00A23L13/40A23L13/60
Inventor 不公告发明人
Owner 蒋科富
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