Vegetable hypoglycemic health care sausage and processing method thereof

A processing method and technology for lowering blood lipids, applied in applications, food preparation, food science, etc., can solve problems such as human health problems, achieve the effects of preventing and controlling hyperlipidemia, reducing blood lipids, and simple process

Inactive Publication Date: 2013-12-25
鲁杨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the continuous improvement of people's living standards, the quality and taste requirements of sausages are also getting higher and higher. Most of the traditional sausage processing methods also contain certain food additives. Too many food additives are harmful to human health. benefits, but a single taste is difficult to meet people's needs

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0015] The present invention is achieved through the following technical solutions:

[0016] A vegetable-lowering-blood-fat health-care sausage is characterized in that it consists of the following raw materials in parts by mass:

[0017] Cabbage 25, lettuce 12, mushroom 12, leek 10, pork belly 40, grass cypress branch 3, Alisma 2, Polygonum multiflorum 3, bamboo leaf orchid 2, hawthorn 3, rhubarb 1, safflower 1.2, ginkgo leaf 1.2, knotweed 2, Evening primrose 1, stick grass 2, malt 2, refined salt 5, white sugar 3, monosodium glutamate 3, white wine 7, chicken essence 2, garlic paste 5, cooking oil 8.

[0018] The processing method of the vegetable-lowering-blood-fat health-care sausage is characterized in that it comprises the following production steps:

[0019] (1) Wash and chop cabbage, lettuce, shiitake mushrooms, and leeks, mix them with refined salt, white sugar, monosodium glutamate, white wine, chicken essence, garlic paste, and cooking oil, stir them evenly, and st...

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PUM

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Abstract

The invention discloses a vegetable hypoglycemic health care sausage and processing method thereof. The product is processed by a preparation technology from the following ingredients by weight: 20-30 parts of cabbages, 10-15 parts of lettuce, 10-15 parts of mushrooms, 8-12 parts of leek, 40-50 parts of streaky pork, 2-3 parts of Phtheirospermum tenuisectum, 1-2 parts of alisma tubers, 1-3 parts of fleece-flower roots, 2-3 parts of Arundina graminifolia, 2-4 parts of haw, 1-2 parts of rhubarb, 0.8-1.5 parts of safflowers, 1-1.5 parts of ginkgo leafs, 2-3 parts of knotweed rhizomes, 1-2 parts of evening primrose, 1-3 parts of pseudostellaria roots, 1-2 parts of malts, 3-5 parts of refined salts, 3-5 parts of white sugar, 2-3 parts of monosodium glutamate, 6-8 parts of liquor, 1-2 parts of chickens extracts, 3-5 parts of mashed garlic and 5-8 parts of edible oils. The method for processing vegetable hypoglycemic health care sausage provided by the invention has the advantages of simple technology and simple operation, and foodstuff additives are not added in the process, so that the foodstuff safety is guaranteed. Among the used raw materials, Phtheirospermum tenuisectum, alisma tuber, Arundina graminifolia, haw or the like have the effects for reducing blood fat as well as preventing and controlling hyperlipidemia, and the product is suitable for high-risk population of hyperlipidemia.

Description

technical field [0001] The invention relates to a health-care vegetable sausage for reducing blood fat and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Sausage is a common food on the dining table in southern my country. It is deeply loved by people because of its rich aroma and delicious taste. However, with the continuous improvement of people's living standards, the quality and taste requirements of sausages are also getting higher and higher. Most of the traditional sausage processing methods also contain certain food additives. Too many food additives are harmful to human health. benefit, and a single taste is difficult to meet people's needs. Contents of the invention [0003] The purpose of the present invention is to provide a kind of vegetable and blood-fat-lowering health-care sausage and its processing method. [0004] The present invention is achieved through the following technical soluti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/311A23L1/317A23L1/30A23L33/10A23L33/105
Inventor 鲁杨
Owner 鲁杨
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