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Processing method of wormwood, green tea and jujube sausage

The technology of a wormwood green tea and processing method is applied in the fields of application, food preparation, food science, etc., and can solve the problems of undisclosed wormwood green tea jujube sausage, microbial reproduction, corruption, and heavy meaty smell, and achieve rich wormwood Aromatic taste, strong functional activity, and the effect of eliminating the fishy smell of meat

Inactive Publication Date: 2013-09-18
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Existing jujube sausages are generally made of pork, chicken, etc., which are ground, stuffed, marinated, enema, and steamed. Because they contain a lot of fat, the meat smells heavy, and it is easy to cause microbial reproduction and corruption during storage. And fat is easy to hydrolyze and oxidize fatty acids in the storage process to produce hard taste
At present, there is no relevant research report on the method of processing wormwood green tea jujube sausage with wormwood, green tea, beef and pork as raw materials at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] Select 5kg of fresh tender stems and leaves of wormwood, and the color is required to be uniform dark green, with the fragrance that wormwood should have, no peculiar smell, no variegated color, moisture content of 86% to 91%, pH value of 7.0 to 8.2, total number of colonies ≤ 300 / g, coliform bacteria ≤ 3 / g, pathogenic bacteria shall not be detected. Choose 45kg of beef tenderloin that meets the veterinary health inspection and remove connective tissue, 40kg of pork hind leg lean meat, and 15kg of fat pork. Cut the lean meat into 3cm thick slices, and cut the fat into diced meat of 2×2×2cm. Dissolve the marinade auxiliary materials in 2 liters of warm water and cool to 4°C, then pour the pickle liquid into the lean meat slices and mix well, marinate at 4°C for 48 hours. Cut 5kg of mugwort tender stems and leaves into 1-1.5cm lengths, soak them in a color-protecting solution with a pH value of 7.8, 0.03% ascorbic acid, 0.75% citric acid, 0.4% zinc acetate, and 1.5% sodiu...

Embodiment 2

[0063] The difference from Example 1 is: 25kg of beef tenderloin, 60kg of pig hind leg lean meat, and 15kg of fat pork; the curing temperature is 10°C, and the curing time is 24h; the green tea is extracted with drinking water at 90°C for 9 minutes; chopped and mixed after about 1min Add diced fat meat and chopping aids at the same time; add cooled wormwood stems in 3 minutes, chop and mix for a total of 7 minutes; check in each sheep casing with a length of 8cm; bake at 65°C for 28 minutes, so that the center temperature of the intestine reaches 63°C. Put the baked jujube sausage into the smoking solution and soak for 35 minutes. Put the baked intestines into the cooking room, and treat them with 80°C hot steam for 35 minutes. The steamed jujube sausage is vacuum-packed in a 4×12 cm nylon / polypropylene composite packaging bag. Sterilize in a hot water bath at 90°C for 20 minutes, then quickly cool with cold water, and store in a low-temperature environment at 4°C away from ...

Embodiment 3

[0065] The difference from Example 1 is: 35kg of beef tenderloin, 50kg of pig hind leg lean meat, and 15kg of fat pork; the curing temperature is 7°C, and the curing time is 36h; Add diced fat meat and chopping aid while mixing; add cooled wormwood stems in 3.5 minutes, chop and mix for a total of 9 minutes; check in each sheep casing with a length of 6.5cm; bake at 60°C for 35 minutes to make the intestines The central temperature reaches 60°C; use 80°C hot steam to treat for 30 minutes; vacuum pack the cooked jujube sausage in a 4×10cm nylon / polypropylene composite bag. Sterilize in a hot water bath at 95°C for 15 minutes; the formula of the color protection solution is changed to 0.03% ascorbic acid, 0.25% L-cysteine ​​hydrochloride, 0.75% citric acid, 0.4% calcium gluconate, and 1.5% sodium chloride , using 0.05% NaOH solution to adjust the pH value to 8.6.

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PUM

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Abstract

The invention discloses a processing method of a wormwood, green tea and jujube sausage. The processing method specifically comprises the following steps of: slicing cattle ectoloph meat and pig hind leg lean meat into slices with the thickness of 3cm; slicing fat pig meat into meat dices of 2*2*2cm for future use; pouring a pickling solution into the slices of the cattle ectoloph meat and the pig hind leg lean meat to carry out low-temperature pickling; immersing fresh wormwoods into a color protection solution and blanching in hot water; washing and cooling by utilizing running water; chopping for future use; grinding fresh green tea into powder and adding the powder into drinking water to extract; freezing and centrifuging for 20 minutes; taking liquid supernatant to obtain a green tea extract for future use; chopping and crushing the pickled meat slices, sequentially adding the fat meat dices, a chopping auxiliary agent, the green tea extract and wormwood stems, and totally chopping for 7-10 minutes; and finally casting, filling, punching, baking, smoking, steaming and sterilizing to obtain a finished product. The wormwood, green tea and jujube sausage disclosed by the invention has the advantages that high protein, wormwood essential oil and tea polyphenol are enriched; the wormwood, green tea and jujube sausage has the strong fragrance of the wormwoods, and special fresh mouth feel and striking and refreshing effects of the green tea.

Description

technical field [0001] The invention relates to a processing method of jujube sausage, in particular to a method for processing wormwood green tea jujube sausage with wormwood, green tea, beef and pork as raw materials. Background technique [0002] Artemisia argyi, also known as "Ai", is known as Bingtai, mugwort, moxibustion grass, mugwort leaves and other aliases. The Latin scientific name is Artemisia argyi. Warming, returning to the liver, spleen, and kidney meridian, has the effects of regulating qi and blood, warming the meridians, expelling cold and dampness, stopping bleeding, relieving cold pain, anti-pregnancy and itching. [0003] The total flavonoid content in wormwood is as high as 5.5%, and the main components are 5,7 dihydroxy 6,3,4-trimethoxyflavone (eupatilin), 5-hydroxy-6,7,3,4 tetramethoxyflavone, quercetin Quercetin and naringenin can effectively remove oxygen free radicals in the body, and their ability to prevent oxidation is more than ten times that ...

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 曹锦轩潘道东欧昌荣邵兴锋翁佩芳张玉林蒋亚婷谢媚
Owner NINGBO UNIV
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