Camel meat sausage

A technology of camel meat and dry powder, applied in application, food preparation, food science and other directions, can solve the problems of limited nutrition and health care function, no use of camel meat, salis, and single taste in sausage, and achieve the effect of supplementing protein nutrition.

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

AI Technical Summary

Problems solved by technology

[0003] Existing sausages are not formulated with camel meat and sarcocarpus to prevent and control

Method used

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Embodiment Construction

[0020] A kind of camel meat sausage, comprising the following raw materials: 5 kg of camel meat, 0.5 kg of dry powder of Shenjincao liquid extract, 0.14 kg of salt, 0.3 kg of white sugar, 200 ml of white wine, 0.03 kg of essence, 0.04 kg 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. Mince the camel meat to make meat filling, then mix other ingredients well, pour 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, one piece every 18cm, sealed at both ends; 3. Put the above finished products into a container, cook, s...

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PUM

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Abstract

The invention relates to the field of sausages, and provides a camel meat sausage for preventing and treating hyperlipidemia. The camel meat sausage comprises raw materials including, by weight, 5-6 kilograms of camel meat, 0.5-1 kilogram of buck grass liquid extract dry powder, 0.14 kilogram of salt, 0.3 kilogram of white sugar, 200ml of white spirit, 0.03 kilogram of essence, 0.04 kilogram of white pepper powder and 0.04 kilogram of bruised ginger. 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 camel meat sausage is pure, fresh and sweet in flavor, new flavor of the sausage is added, and the camel meat sausage has the effects of relaxing muscles, stimulating blood circulation, clearing phlegm, obstructing dampness and reducing blood lipid, and a user can supplement protein nutrition and reduce blood lipid to prevent and treat hyperlipidemia by eating the camel meat sausage for a long time.

Description

technical field [0001] The invention relates to a camel sausage, in particular to a camel sausage for preventing and treating hyperlipidemia. Background technique [0002] Camel meat refers to the meat of Bactrian camels. Camel meat is rich in protein, fat, calcium, phosphorus, iron, vitamin A, vitamin B, and niacin; the fat content is 65%, and its cholesterol content is also very low. It is a healthy meat. Traditional Chinese medicine believes that camel meat benefits qi and blood, strengthens muscles and bones, moisturizes the skin, and treats malignant sores mainly. [0003] Existing sausages are not formulated with camel meat and herba sinensis to prevent and treat 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 Information Center is the invention of selenium-containing barley pork sausage. This invention discloses a selenium-containi...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/30A23L13/40A23L13/60
Inventor 不公告发明人
Owner 蒋科罡
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