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Fungus sausage and preparation method thereof

A sausage and fungus technology, applied in the field of fungus sausage and its production, can solve the problems of single variety and taste, unsuitable for diverse tastes, insufficient nutrients, etc., and achieve the effects of unique taste, enhanced immunity and rich nutrition.

Inactive Publication Date: 2014-04-09
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: fungus sausage, the parts by weight (catties) of its raw materials are: beef 35, pea flour 16, chicken bone powder 9.0, sunflower root 4.0, shiitake mushroom 8.8, cowpea leaf 7.5, enoki mushroom 7.0, Agaricus blazei 4.5, black fungus 3.8, white fungus 6.0, boletus 5.0 and calcium fruit leaf 2.5, appropriate amount of purified water.

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

[0015] (1) Weigh the beef according to the weight of the raw materials, grind it, add pea powder and chicken bone 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, grind them and mix them evenly, then add 5-6 times the amount of pure water, stir, homogenize through a high-pressure homogenizer, and then spray dry after homogenization. get powder;

[0017] (3) Mix the mixture of step (1) and the powder of step (2) evenly, add a small amount of pure...

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Abstract

The present invention discloses a fungus sausage and a preparation method thereof. Raw materials of the fungus sausage comprise: beef, pea powder, chicken bone powder, sunflower root, mushroom, cowpea leaf, tiger lily buds, agaricus blazei murrill, black fungus, white tremella, boletus, calcium fruit leaf and a proper amount of purified water. According to the present invention, the beef, the chicken bone powder and the pea powder are adopted as main raw materials; characteristics of rich nutrition, unique taste, convenient taking and easy storage are provided; the sunflower root has effects of heat clearing, dampness eliminating, qi promoting and pain relieving; and the fungus has multiple effects of immunity increase, anti-tumor, anti-virus, anti-radiation, anti-aging, cardiovascular disease prevention and treatment, liver protection, stomach invigorating and weight reduction.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a fungus sausage and a production 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 fungus sausage and a preparation method thereof. [0004] The present invention adopts following technical scheme: [0005] Fungus sausage, the weight parts of which are composed of raw materials are: beef 33-38, pea flour 15-17, chicken bone powder 8.0-10.0, sunflower roo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/315A23L1/312A23L1/28A23L1/30A23L13/20A23L13/40A23L13/50A23L13/60
Inventor 杨国辉
Owner BENGBU FENGMU BEEF & MUTTON PRODS
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