Hangover alleviating radix puerariae flavor sausage and its making method
A production method and pueraria technology are applied in the field of hangover pueraria flavor sausage and its production, which can solve the problems of unsatisfactory effect and unsatisfactory taste, and achieve the enhancement of the immune function of hepatobiliary cells, the sweet and sour taste of meat, and the promotion of bile. secretory effect
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[0019] The present invention will be further described below in conjunction with specific embodiment:
[0020] A kudzu root-flavored sausage for hangover. The weight parts (g) of raw materials are: 1200 pork, 25 mung beans, 15 black beans, 15 red beans, 10 chicken vines, 15 mushrooms, 20 celery, 15 water chestnuts, 20 honey, and kudzu vinegar 40. Hawthorn kernel powder 15, galangal 15, five-spice powder 1.5, dark soy sauce 20, sugar 35, monosodium glutamate 2, liquor 30.
[0021] The preparation method of described kudzu root vinegar is obtained by the following steps:
[0022] (1) Weigh the following raw materials in parts by weight: glutinous rice vinegar 1800, kudzu root 50, cistanche 6, golden pearl fruit 25, persimmon leaves 8, jujube 20, alpinia japonica 15, Milan flower 15;
[0023] (2), kudzu root and persimmon leaves were dried and ground into powder, passed through a 100-mesh sieve, and combined to obtain powder;
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