Unlock instant, AI-driven research and patent intelligence for your innovation.

Manufacturing method for medlar sausages

A production method and technology of goji berry sausage, which is applied in the field of food processing, can solve problems such as unhealthy human health, and achieve the effects of promoting human health, safe and hygienic raw materials, and scientific and reasonable formula

Inactive Publication Date: 2014-01-22
陈云涛
View PDF4 Cites 4 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A method for making wolfberry sausage, characterized in that it comprises the following steps:

[0013] (1) Weigh the following raw materials in parts by mass (kg): pork belly 80, wolfberry grains 5, calcium lactate 2, puffed rice noodles 30, Gynostemma pentaphylla 6, fresh rehmannia glutinosa 3, wolfberry 8, Atractylodes macrocephala 2, Schisandra chinensis 3, honeysuckle 2, forsythia Flower 6, kudzu flower 2, rose flower 5, salt, and sugar;

[0014] (2) Decoct Jiaogulan, fresh rehmannia glutinosa, wolfberry, Atractylodes macrocephala, Schisandra chinensis, honeysuckle, forsythia, pueraria, and rose 3 times with appropriate amount of water, combine the decoction liquid, then add puffed rice flour and calcium lactate to the decoction In the liquid, stir to mix, let stand to ferment;

[0015] (3) After washing and draining the pork belly, beat it mechanically to make meat paste, mix it with the fermented puffed rice flour, add an appropriate amount of sugar and salt, mi...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a manufacturing method for medlar sausages. The medlar sausages are prepared from the following raw materials in parts by weight: 60-80 parts of streaky pork, 3-5 parts of medlar particles, 1-2 parts of calcium lactate, 20-30 parts of puffed rice flour, 6-8 parts of gynostemma pentaphylla, 2-5 parts of fresh rehmannia, 5-8 parts of medlar, 2-3 parts of white atractylodes rhizome, 2-4 parts of fructus schizandrae, 1-3 parts of honeysuckle, 6-8 parts of forsythia flowers, 1-2 parts of pueraria flowers, 3-5 parts of monthly rose, a proper amount of edible salt and a proper amount of white sugar. According to the manufacturing method for medlar sausages, the formula is scientific and reasonable; the manufacturing method is simple; the raw materials are safe and sanitary; any food additive is not added. The sausages manufactured by the method have natural colors and mellow flavors; multiple traditional Chinese medicinal components serving as auxiliary materials are added into the sausages according to the formula and are beneficial to the health of a human body; human health can be promoted if people often eat the sausages.

Description

technical field [0001] The invention relates to a method for preparing wolfberry sausage, which belongs 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 invention provides a method for making wolfberry sausage. [0004] The present invention is achieved through the following technical solutions: [0005] A method for making wolfberry sausage, characterized in that it comprises the following steps: [0006] (1) W...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/317A23L1/314A23L1/30A23L33/105
CPCA23L13/42A23L13/65A23L33/10
Inventor 陈云涛
Owner 陈云涛