Kudzuvine root sausage and production method thereof

A production method and sausage technology are applied in the field of kudzu sausage and its production to achieve the effects of increasing health care and medicinal value, natural flavor and pure taste

Inactive Publication Date: 2013-05-22
李时令
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Utilize kudzu processing sausage has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: the production method of kudzu root pork sausage, concrete method is:

[0026] (1) Diced: Cut the lean pork into slices along the wire, then cut into strips, and finally cut into 0.5 cm cubes.

[0027] (2) Drifting: diced lean meat is soaked in 1% salt water, stirred regularly to accelerate the dissolution of blood and water, and reduce oxidation of the finished product and darken the color. After 2 hours, remove the dirty brine, then soak in brine for 6-8 hours, finally rinse, filter and set aside.

[0028] (3) Gather kudzu root and store it for about 24 hours below 10°C;

[0029] (4) Clean the kudzu root with mountain spring water below 10°C, and dry the water below 10°C.

[0030] (5) In an environment with a temperature below 10°C, peel the cleaned kudzu root, and wash it with sterilized mountain spring water while peeling. The weight ratio of kudzu root and mountain spring water is 1:0.8-1.3, and the water temperature is below 10°C. Collect the lotio...

Embodiment 2

[0039] Embodiment 2: The production method of kudzu meat sausage, the raw material adopts fish meat, other raw materials and production method are the same as embodiment 1.

Embodiment 3

[0040] Embodiment 3: the production method of kudzu root beef sausage, concrete method is:

[0041] (1) Diced: Cut the beef into slices along the wire, then cut into strips, and finally cut into small cubes of 0.5 cm.

[0042] (2) Drifting: diced beef is soaked in 1% salt water, and stirred regularly to promote the accelerated dissolution of blood and water, so as to reduce the oxidation of the finished product and darken the color. After 2 hours, remove the dirty brine, then soak in brine for 6-8 hours, finally rinse, filter and set aside.

[0043] (3) Mix and stir, mix diced beef, kudzu powder and various ingredients in proportion, and stir evenly. The ratio of raw materials is: 18-45kg of diced pork meat, 77-50kg of kudzu root slurry, 2kg of salt, 0.5kg of chili powder, pentagon Flavor powder 0.2kg, tangerine peel powder 0.2kg, pepper powder 0.2kg, orange peel powder 0.3kg, ginger powder 0.4kg, perilla leaf powder 0.2kg, garlic fruit powder 0.5kg, pepper powder 0.2kg, tea ...

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PUM

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Abstract

The invention provides a kudzuvine root sausage and a production method thereof. The kudzuvine root sausage is formed by mixing, curing, clystering and drying by airing or drying by smoking the following raw material in part by weight: 18-45 parts of livestock meat or fish meat, 77-50 parts of arrowroot flour, 2-5 parts of salt, and 2-5 parts of auxiliary material, wherein the auxiliary material is one or more of chilli powder, pentagon powder, pericarpium citri reticulatae powder, paprika powder, orange meal, ginger powder, perilla leaf powder, garlic powder, ground pepper, tea oil and glucose. The arrowroot flour is hypostasis kudzuvine root slurry. According to the kudzuvine root sausage and the production method thereof, the arrowroot flour is added into the sausage, so that the sausage has health-care components of the kudzuvine; because of the special preparation method, the nutrition and the health-care and medical component of the meat and the kudzuvine can be perfectly retained; the taste is unadulterated, so that the sausage is suitable for people of all ages; and especially, the raw material is the kudzuvine root slurry, the health care and medical value and the natural flavor of the sausage are improved.

Description

technical field [0001] The invention relates to making sausages, in particular, it provides a kudzu root sausage and a production method thereof. Background technique [0002] Pueraria is a perennial deciduous vine of the leguminous family, which is divided into Pueraria mirifica or Planting Pueraria. [0003] In the eight classics of traditional Chinese medicine such as "Compendium of Materia Medica", "Shen Nong's Materia Medica", "Zheng Lei Materia Medica", "Hua Tuo's Suicide Notes", "Chinese Pharmacopoeia", "Yao Wang Quan Shu", "Handed down Collection of Books", the health care and medicine of kudzu root are introduced in detail. effect. [0004] Modern scientific tests have proved that pueraria contains about 12% flavonoids, including more than 10 kinds of daidzein, daidzein, puerarin, etc., and contains thirteen kinds of amino acids such as carrotin, amino acids, coumarins, and Thirteen trace elements such as calcium, germanium, zinc, phosphorus, and selenium. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/325A23L1/314A23L1/214A23L13/60A23L13/40A23L17/00A23L19/10
Inventor 李时令杨代明王惠娟张仁仲李政辉李政熠
Owner 李时令
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