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Manufacturing method of green plant sausage

A production method and technology of green plants, applied in the field of food processing, can solve problems such as unhealthy human health, and achieve the effects of no side effects, reasonable formula, and no pesticide pollution.

Inactive Publication Date: 2014-01-22
郭静静
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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
Comparison scheme
Effect test

Embodiment 1

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

[0013] (1) Weigh the following raw materials by weight: lean meat 50, fatty meat 30, spinach 8, celery 5, beans 5, lettuce 3, bitter cabbage 2, kudzu root 4, white chrysanthemum 2, kudingcha 3, lavender 1, Beifengcao 3. Appropriate amount of salt;

[0014] (2) Clean the spinach, celery, green beans, green bamboo shoots, and bitter vegetables, soak them in an appropriate amount of salt water with a mass concentration of 8%-10% for 30 minutes, take them out, mix them, crush them, and bake them at 80°C Dried and ground to get vegetable powder;

[0015] (3) Heat Pueraria root, white chrysanthemum, kudingcha, lavender, and north wind grass with appropriate amount of water to extract the extract; wash and drain the lean meat and lean meat, chop them into meat paste, and then mix the above-mentioned Vegetable powder and extract are added to it, and an appropriate amount of salt...

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PUM

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Abstract

The invention discloses a manufacturing method of a green plant sausage. The green plant sausage is prepared from the following raw materials in parts by weight: 30-50 parts of lean meat, 20-40 parts of fat meat, 5-8 parts of spinach, 3-5 parts of celery, 4-5 parts of kidney bean, 2-4 parts of endive sprout, 2-3 parts of endive, 3-5 parts of kudzu root, 2-4 parts of white chrysanthemum, 2-3 parts of broadleaf holly leaf, 1-2 parts of lavender, 3-4 parts of peruvian groundcherry herb and a right amount of table salt. According to the invention, the manufacturing method of a green plant sausage is simple in principle and reasonable in formula; and the green plant sausage is prepared by using plants causing no harm to human health as raw materials, has no pesticide pollution, avoids the addition of pigment, keeps the natural color, is safe and healthy, and has no side effect in case of being eaten for long time.

Description

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

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
CPCA23L13/42A23L13/65
Inventor 郭静静
Owner 郭静静
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