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Mushroom sausage and preparation method thereof

A technology of shiitake mushrooms and sausages, which is applied in food preparation, application, food science, etc. It can solve the problems of not being able to provide the taste of meaty sausages, protein and nutrition of meaty sausages, etc., and achieve pure and strong flavor of sausages, complete appearance, and improved taste Effect

Active Publication Date: 2013-05-01
宜昌金家湾生态庄园有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The Chinese Patent Publication No. CN101301069B discloses a "Mushroom Vegetarian Sausage and Its Preparation Method", which discloses a formula and method for making vegetarian sausage with mushrooms, but the vegetarian sausage without meat cannot provide the mouthfeel of meaty sausage, nor can it Provide enough protein and nutrition for meaty sausage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A kind of mushroom sausage, it is made of following components by weight:

[0039] 63 kg of lean meat; 11 kg of fat meat; 5 kg of shiitake mushrooms; 1 kg of salt.

[0040] A kind of preparation method of above-mentioned mushroom sausage, this method comprises the following steps:

[0041] 1) Soak the above-mentioned shiitake mushrooms in warm water at about 60°C for 12 hours, change the water 3 to 4 times during the soaking process, squeeze out the water, and make granules for later use;

[0042] 2) Pork thawing and trimming: select fresh pork or frozen No. 2 and No. 4 pork, and thaw through tap water at a temperature of 15-20°C for 10-12 hours. The temperature of the center of the meat is 0-4°C; remove fascia, periosteum, blood membrane, blood vessels, lymph, congestion, broken bones, etc. according to the natural texture of pork, remove PSE meat, and remove large pieces of fat (such as triangular fat). To keep the thinner fat layer, pig hair and other foreign matte...

Embodiment 2

[0050] A kind of mushroom sausage, it is made of following components by weight:

[0051] 68 kg of lean meat; 16 kg of fat meat; 10 kg of shiitake mushrooms; 2 kg of salt; 0.5 kg of pepper; 0.3 kg of peppercorns; 2 kg of ginger;

[0052] A kind of preparation method of above-mentioned mushroom sausage, this method comprises the following steps:

[0053] 1) Soak the above-mentioned shiitake mushrooms in warm water at about 60°C for 12 hours, change the water 3 to 4 times during the soaking process, squeeze out the water, and make granules for later use;

[0054] 2) Pork thawing and trimming: select fresh pork or frozen No. 2 and No. 4 pork, and thaw through tap water at a temperature of 15-20°C for 10-12 hours. The temperature of the center of the meat is 0-4°C; remove fascia, periosteum, blood membrane, blood vessels, lymph, congestion, broken bones, etc. according to the natural texture of pork, remove PSE meat, and remove large pieces of fat (such as triangular fat). To ke...

Embodiment 3

[0062] A kind of mushroom sausage, it is made of following components by weight:

[0063] 73 kg of lean meat; 21 kg of fat meat; 15 kg of shiitake mushrooms; 4 kg of salt; 1 kg of pepper; 0.3 kg of peppercorns; 3 kg of ginger; 1 kg of MSG;

[0064] A kind of preparation method of above-mentioned mushroom sausage, this method comprises the following steps:

[0065] 1) Soak the above-mentioned shiitake mushrooms in warm water at about 60°C for 12 hours, change the water 3 to 4 times during the soaking process, squeeze out the water, and make granules for later use;

[0066] 2) Pork thawing and trimming: select fresh pork or frozen No. 2 and No. 4 pork, and thaw through tap water at a temperature of 15-20°C for 10-12 hours. The temperature of the center of the meat is 0-4°C; remove fascia, periosteum, blood membrane, blood vessels, lymph, congestion, broken bones, etc. according to the natural texture of pork, remove PSE meat, and remove large pieces of fat (such as triangular f...

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Abstract

A mushroom sausage comprises the following components in part by weight: lean meats, fatty meats, mushrooms, salts, hot peppers, peppers, gingers, monosodium glutamates, ethanols and glucoses. A preparation method of the mushroom sausage comprises the following steps: (1) preparing the mushrooms into particles for later use; (2) cutting the lean meats and the fatty meats for later use; (3) uniformly stirring, the cut lean meats, the cut fatty meats, the prepared mushroom particles and other ingredients so as to obtain a filling raw material; (4) preparing the filling raw material into a semi-finished mushroom sausage; and (5) drying the semi-finished mushroom sausage by air and smoking and cooling the semi-finished mushroom sausage so as to obtain the mushroom sausage. The mushroom sausage and the preparation method thereof, provided by the invention, have the advantages as follows: the market vacancy is filled; consumption needs of people are satisfied; healthy and nutritional modern life demands are satisfied; through combining healthcare characteristics of the traditional meat sausage and the mushroom, the effect of the mushroom is highlighted, the mouth feel is improved and the problem of greasy sense of the traditional meat sausage during eating is effectively solved.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a mushroom sausage combined with shiitake mushrooms and animal protein and a preparation method thereof. Background technique [0002] Shiitake mushroom is the second largest edible fungus in the world, and it is also one of my country's special products. Yuan'an County, Hubei Province is rated as the "Hometown of Shiitake Mushrooms in China", and is known as "Mountain Treasure" among the people. It is a fungus that grows on wood. It is delicious, fragrant and nutritious, and is known as the "Queen of Plants". Shiitake mushrooms are rich in vitamin B group, iron, potassium, provitamin D (converted into vitamin D after sun exposure), sweet in taste and flat in nature. Nutritious, nourishing and healthy. Chinese sausage is a traditional Chinese delicacy, full of cured meat, strong local characteristics, traditional processing technology, usually made of meat. [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/28A23L13/60
Inventor 马琴刘骏孙磊
Owner 宜昌金家湾生态庄园有限公司
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