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Hawthorn leaf sausage and preparation method thereof

A hawthorn leaf and sausage technology, applied in food preparation, application, food science, etc., can solve the problems of insufficient nutrients, single variety and taste, and inadaptability to diverse 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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Comparison scheme
Effect test

Embodiment 1

[0013] Example 1: hawthorn leaf sausage, the parts by weight (catties) of its raw materials are: pork 30, brown rice flour 14, mung bean flour 11, hawthorn leaf 3.8, sunflower disc 3.8, ginseng 1.4, gynostemma 4.0, panax notoginseng 6.0, epimedium Huskwort 4.0, Gangmegen 1.5, Grass Jelly 2.0, Passiflora 5.0, Apple 5.5, Lion's Head Fruit 4.5, Sugar Coconut 6.0 and Black Rice 6.8, appropriate amount of purified water.

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

[0015] (1) Weigh the pork according to the weight of the raw materials, grind it, add brown rice flour and mung bean flour, 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 6.5% sucrose and 9.0% pure water, inoculate 0.35% active dry yeast, and ferment at a temperature of 15-18°C for 7 day, and then press filtration to extract the juice, homogenize through a...

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Abstract

The present invention discloses a hawthorn leaf sausage and a preparation method thereof. Raw materials of the hawthorn leaf sausage comprise: pork, brown rice powder, mung bean powder, hawthorn leaf, sunflower floral disc, ginseng, fiveleaf gynostemma herb, sanchi, epimedium, roughhaired holly root, mesona chinensis, bluecrown passionflower herb, apple, lucuma nervosa, borassus flabellifer, fragile blueberry fruit, and a proper amount of purified water. According to the present invention, the pork, the brown rice 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 hawthorn leaf has good effects of blood circulation activating, blood stasis dissipating, appetite increase, digestion promoting, blood fat reduction and the like; the sunflower floral disc has an effect of blood pressure lowering; the ginseng, the fiveleaf gynostemma herb, the sanchi and the epimedium can provide effects of health enhancing and body building; 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 hawthorn leaf 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 hawthorn leaf sausage and a preparation method thereof. [0004] The present invention adopts following technical scheme: [0005] Hawthorn leaf sausage, the weight parts of which are composed of raw materials are: pork 28-32, brown rice flour 13-15, mung bean flou...

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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