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A kind of processing method of red jujube sausage

A processing method and sausage technology, applied in the field of food processing, can solve the problems of human health and achieve natural color, safe and hygienic raw materials, and scientific and reasonable formula

Active Publication Date: 2016-02-10
河南御江食品股份有限公司
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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

[0013] A kind of processing method of jujube sausage is characterized in that comprising the following steps:

[0014] (1) Weigh the following raw materials in parts by mass (kg): lean meat 50, fat meat 30, red date grains 10, dill seeds 3, seaweed 5, black fungus 4, bitter gourd 5, yam 6, Milan flower 3, kudzu flower 2. Golden Lotus 3;

[0015] (2) Put the dill seeds and seaweed into the pot, add a small amount of cooking oil and stir-fry until fragrant, then grind them into powder; after cleaning the bitter gourd, Chinese yam, and black fungus, mix them together and beat them into a pulp Material: Milan flower, kudzu flower and honeysuckle are extracted with appropriate amount of water to obtain the extract;

[0016] (3) Clean and drain the lean meat and fatty meat, put them into a meat grinder and grind them into a meat paste, then add the auxiliary materials and red dates prepared in step (2) to it, mix and stir for 15 minutes, and pour it after the stirring is completed ...

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PUM

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Abstract

The invention discloses a processing method for jujube sausages. The jujube sausages are prepared from the following raw materials in parts by weight: 30-50 parts of lean meat, 30-50 parts of fat, 6-10 parts of jujube particles, 2-3 parts of dill seeds, 5-7 parts of nori, 2-5 parts of black fungus, 3-6 parts of bitter gourd, 5-7 parts of rhiizoma dioscoreae, 2-4 parts of miraflor, 1-3 parts of flos puerariae and 2-3 parts of trollflower. According to the processing method for jujube sausages, the formula is scientific and reasonable, the manufacturing method is simple, the raw materials are safe and sanitary, and any food additive is not added. The sausages manufactured by the method have natural colors and mellow flavors and are nutritional and healthy.

Description

technical field [0001] The invention relates to a processing method of jujube 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 processing method of jujube sausage. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of processing method of jujube sausage is characterized in that comprising the following steps: [0006] ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L19/00
CPCA23L13/42A23L13/65
Inventor 陈云涛
Owner 河南御江食品股份有限公司
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