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Preparation method for blood fat reduction sausages

A technology for lowering blood lipids and sausages, which is applied in the field of food processing, can solve problems such as unhealthy human health, and achieve the effect of easy realization, wide range of raw materials, and rich nutrition

Inactive Publication Date: 2014-01-22
陈云涛
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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 kind of preparation method of blood fat sausage is characterized in that comprising the following steps:

[0013] (1) Weigh the following raw materials in parts by mass (kg): 60 fresh and frozen pork, 20 black rice, 3 cassia twigs, 2 astragalus, 2 dangshen, 4 angelica, 2 alfalfa, 3 Shouwu, 3 Polygonatum, 1 mulberry, 2 pomegranate leaves, 2 loofah leaves;

[0014] (2) Add appropriate amount of water to extract Chinese medicinal ingredients such as cinnamon sticks, astragalus, codonopsis, angelica, alfalfa, shouwu, huangjing, mulberry leaves, pomegranate leaves, loofah leaves, etc., to obtain an extract; then add black rice to the extract In the middle, heat and cook into porridge, filter to obtain cooked black rice and porridge juice respectively, then put the cooked black rice into a pot, fry dry, and grind into black rice flour;

[0015] (3) After thawing the fresh frozen pork, use a meat grinder to grind it into a meat paste, then mix it with the raw materials prep...

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PUM

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Abstract

The invention discloses a preparation method for blood fat reduction sausages. The blood fat reduction sausages are prepared from the following raw materials in parts by weight: 40-50 parts of lean meat, 40-50 parts of fat, 30-40 parts of flour, 6-8 parts of red yeast rice, 3-5 parts of pseudo-ginseng, 2-4 parts of grape seeds, 1-3 parts of dill seeds, 2-3 parts of celery, 2-3 parts of tomatoes, 3-5 parts of cabbages, 3-5 parts of caraway, 3-5 parts of carrots, a proper amount of edible salt and a proper amount of white sugar. According to the preparation method for blood fat reduction sausages, the raw materials are readily available, and the technology is simple and is easy to implement. The blood fat reduction sausages taste delicious and are rich in nutrition; due to multiple traditional Chinese medicinal components, such as cassia twigs, astragalus and radix codonopsis, which have the effect of reducing blood fat, the blood fat reduction sausages have a certain health protection function and are sanitary, nutritional and convenient.

Description

technical field [0001] The invention relates to a method for preparing a blood fat-reducing sausage, 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 invention provides a preparation method of a blood fat-reducing sausage. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of preparation method of blood fat sausage is characterized in that comprising th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/30A23L33/105
CPCA23L13/42A23L13/65A23L33/10A23V2002/00A23V2200/328
Inventor 陈云涛
Owner 陈云涛