Brown rice powder sausage and preparation method thereof

A technology of brown rice flour and sausage, which is applied in the direction of food preparation, application, food science, etc., can solve the problems of unadapted to diverse tastes, insufficient nutrients, single varieties and tastes, etc., and achieve the improvement of human immune function, rich nutrition, and taste unique effect

Inactive Publication Date: 2013-08-07
BENGBU FENGMU BEEF & MUTTON PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sausage is an ancient food production and meat preservation technology. It refers to the long cylindrical tubular food made by mincing animal meat into mud and filling it into casings. Currently, in the production of sausages, only beef is the main product. The ingredients, varieties and tastes are single, and the nutrients are insufficient, which no longer meet the requirements of modern people's pursuit of diversified tastes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1: brown rice flour sausage, the weight parts (catties) of its raw materials are: 26 beef, 8.5 squid bone powder, 14 brown rice flour, 3.5 sunflower disc, 2.5 peony, 5.0 aloe, 6.0 atractylodes, 6.5 black rice, yam vine 8.0, light bamboo leaf 7.0, chicory 4.0, longli leaf 1.8, hawthorn core 6.0, grape root 5.0, grapefruit peel 3.5 and lavender 7.8, appropriate amount of purified water.

[0014] The making method of brown rice flour sausage comprises the following steps:

[0015] (1) Weigh the beef according to the weight of the raw materials, mince it, add cuttlefish bone powder and brown rice powder, mix evenly to obtain a mixture, and set aside;

[0016] (2) Weigh other raw materials according to the weight of the constituent raw materials, mix them evenly, then add 13% white sugar and 18% pure water of the total weight of raw materials, and inoculate 0.65% active dry yeast, and ferment at a temperature of 20°C for 4 -5 days, then press filtration to extract th...

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PUM

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Abstract

The present invention discloses a brown rice powder sausage and a preparation method thereof. Raw materials of the brown rice powder sausage comprise: beef, cuttlebone powder, brown rice powder, sunflower floral disc, peony, aloe, swordlike atractylodes rhizome, fragile blueberry fruit, potato vine, common lophatherum herb, common chicory herb, dragon's tongue leaf, hawthorn kernel, grape root, pomelo peel, lavender and a proper amount of purified water. According to the present invention, the beef, the cuttlebone powder and the brown rice powder are adopted as main raw materials; characteristics of rich nutrition, unique taste, convenient taking and easy storage are provided; the brown rice powder contains rich carbohydrates, fat, proteins, cellulose, folic acid and various minerals so as to provide effects of human immune function increase, blood circulation promoting and constipation treating; and a fermentation method is adopted so as to remain nutrients of the Chinese herbals and provide a fermentation flavor.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a brown rice flour sausage and a preparation method thereof. Background technique [0002] Sausage is an ancient food production and meat preservation technology. It refers to the long cylindrical tubular food made by mincing animal meat into mud and filling it into casings. Currently, in the production of sausages, only beef is the main product. The ingredients, varieties and tastes are single, and the nutrients are insufficient, which no longer meet the requirements of modern people's pursuit of diversified tastes. Contents of the invention [0003] The object of the present invention is to provide a brown rice flour sausage and a preparation method thereof. [0004] The present invention adopts following technical scheme: [0005] Brown rice flour sausage, the weight parts of its raw materials are: beef 24-28, squid bone powder 7.5-9.5, brown rice flour 13-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/30A23L13/40A23L13/60
Inventor 杨国辉
Owner BENGBU FENGMU BEEF & MUTTON PRODS
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