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Green soybean vegetarian sausage and preparation method thereof

A green bean and sausage technology, applied in the field of food processing, can solve the problems of lack of water-soluble vitamins and minerals, high fat and cholesterol content, arteriosclerosis, etc., to prevent cardiovascular and cerebrovascular diseases and liver lesions, change diet structure, The effect of raising the grade

Inactive Publication Date: 2013-11-20
JINCAIDI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the disadvantages of traditional sausages are also obvious, such as high fat and cholesterol content, lack of water-soluble vitamins and minerals, eating more can easily cause diseases such as high blood pressure and arteriosclerosis, and bring certain harm to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A green bean vegetable sausage is characterized in that it is made of the following raw materials in parts by weight (kg):

[0014] Soy Protein Isolate 35, Green Bean Powder 30, Cabbage 14, Peanut Oil 18, Egg White 15, Schisandra 1.5, Thistle 1.5, Dandelion 1.2, Diding 1, American Ginseng 0.8, Hawthorn Leaf 0.6, Vitex Leaf 0.8, Carrageenan 0.5, Water 65, Seasoning 5;

[0015] The seasoning is composed of 1.5 g of salt, 1 g of white granulated sugar, 0.5 g of monosodium glutamate and 2 g of spices.

[0016] The preparation method of the described green bean vegetable sausage is characterized in that it comprises the following steps:

[0017] The schisandra chinensis, thistle, dandelion, dandelion, American ginseng, hawthorn leaves, and Vitex chrysanthemum leaves were decocted twice with the water in the mass parts, and the decoction liquid was combined, and then soybean protein isolate, green bean powder, peanut oil, Stir egg whites and cooking liquid together, mix wel...

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PUM

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Abstract

The invention discloses a green soybean vegetarian sausage and a preparation method thereof. The green soybean vegetarian sausage is prepared from the following raw materials by weight part: 30-35 of soy protein isolates, 30-35 of green soybean powder, 12-15 of cabbage, 15-20 of peanut oil, 10-15 of egg white, 1-2 of Schisandra chinensis, 1-2 of Circium japonicum, 1.2-1.5 of dandelion, 0.8-1.2 of viola, 0.7-1 of American ginseng, 0.6-0.8 of hawthorn leaf, 0.6-0.8 of negundo chastetree leaf, 0.3-0.7 of carrageenan, 60-80 of water, and 4-7 of condiments. The green soybean vegetarian sausage produced in the invention has the advantages of rich nutrition, tender taste, heavy and unique flavor, and high yield. The adding of Schisandra chinensis, Circium japonicum, viola, American ginseng and other Chinese herbal components with the efficacy of activating blood circulation to dissipate blood stasis and protecting the liver can effectively prevent cardiovascular and cerebrovascular diseases and liver lesions, thus realizing a health care effect. The edible value and the nutritional value of the sausage is enhanced, the product grade is improved, people's dietary structure is changed, so that the green soybean vegetarian sausage caters to the needs of vast consumers.

Description

technical field [0001] The invention relates to a green bean vegetable sausage and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] At present, traditional sausages are mostly fragrant cooked meat products made of meat as raw materials. The sausage is rich in nutrition, mellow and delicious, convenient to eat, easy to carry, and has a long shelf life, meeting the current people's requirements for fast and convenient food. However, the disadvantages of traditional sausages are also obvious, such as high fat and cholesterol content, lack of water-soluble vitamins and minerals, and eating more can easily cause diseases such as high blood pressure and arteriosclerosis, which will bring certain harm to human health. With the improvement of people's living standards, people pay more and more attention to the naturalness, nutrition and health care of food. Contents of the invention [0003] The invention provides a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/305A23L1/20A23L33/105A23L33/185
Inventor 麻志刚
Owner JINCAIDI FOOD CO LTD
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