Chinese wolfberry root bark sausage and preparation method thereof

A technology of wolfberry root and sausage, which is applied in the direction of food preparation, application, food science, etc., can solve the problems of insufficient nutrients, single variety and taste, and inadaptability to diversified tastes, and achieve the effect of rich nutrition and unique taste

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 grinding animal meat into mud and filling it into casings. Currently, in the production of sausages, only pork is the main product. The ingredients, varieties and tastes are single, and the nutritional content is insufficient, which no longer meets the requirements of modern people's pursuit of diversified tastes.

Method used

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Examples

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Embodiment 1

[0013] Example 1: Lycium barbarum root sausage, the parts by weight (catties) of raw materials are: pork 32, meat and bone meal 11, mung bean powder 14, wolfberry root 5.0, sunflower disc 4.0, lotus seeds 2.5, papaya 6.0, schisandra 4.0, thistle 1.2 , Dandelion 3.8, Hawthorn Root 2.8, Diding 5.0, Amomum 6.0, Panda Dahai 8.5, Poria 5.0, Citron 4.0, Lemongrass 3.5, Huoxiang 2.5 and Wufanzi 7.5, appropriate amount of purified water.

[0014] The preparation method of wolfberry root sausage comprises the following steps:

[0015] (1) Weigh pork according to the weight of the raw materials, mince it, add meat and bone meal and mung bean powder, mix evenly to obtain a mixture, and set aside;

[0016] (2) Weigh other raw materials according to the weight of the raw materials, mix them evenly, then add 5% white sugar and 11% pure water of the total weight of the raw materials, and inoculate 0.38% active dry yeast. Ferment for 5 days, then press filter to extract the juice, homogenize ...

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Abstract

The present invention discloses a Chinese wolfberry root bark sausage and a preparation method thereof. Raw materials of the Chinese wolfberry root bark sausage comprise: pork, meat bone powder, mung bean powder, Chinese wolfberry root bark, sunflower floral disc, lotus seed, common floweringquine fruit, Chinese magnoliavine fruit, cirsium japonicum, dandelion, hawthorn root, Chinese violet, villous amonmum fruit, boat fruited sterculia seed, tuckahoe, medical citron fruit, Chinese mosla herb, wrinkled gianthyssop herb, fragile blueberry fruit and a proper amount of purified water. According to the present invention, the pork, the meat bone powder and the mung bean powder are adopted as main raw materials; characteristics of rich nutrition, unique taste, convenient taking, and easy storage are provided; the Chinese wolfberry root bark has effects of blood cooling, bleeding stopping, heat clearing, lung heat clearing, yin nourishing and detoxification; the sunflower floral disc provides a blood pressure lowering effect; 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 wolfberry root 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 pork 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 wolfberry root sausage and a preparation method thereof. [0004] The present invention adopts following technical scheme: [0005] Lycium barbarum root sausage, the weight parts of which are composed of raw materials are: pork 30-35, meat and bone meal 10-12, mun...

Claims

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Application Information

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