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A technology of sausage and milk, which is applied in the direction of food preparation, the function of food ingredients, and food ingredients containing natural extracts, etc. It can solve the problems of not meeting people's consumption needs, endangering human health, and low nutritional value, so as to improve the body's immunity , Delay skin aging, unique flavor effect
Inactive Publication Date: 2014-04-09
张立杰
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Problems solved by technology
Now the sausages on the market are added with nitrite, long-term consumption will endanger human health
In addition, the existing sausages have a single taste and low nutritional value, which can no longer meet people's consumption needs.
Method used
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[0018] A kind of milk sausage is characterized in that it is made of the following raw materials in parts by weight (kg):
[0019] Beef 95, health milk 20, red yeast rice 3, sugar 3, soy sauce 3, salt 4, cooking wine 4, ginger 3, cumin powder 2.5, collagen powder 2, osmanthus powder 4, rose powder 5, soybean powder 22, mung bean Powder 20, Astragalus 3, Poria cocos 2, Codonopsis 1.2, Atractylodes macrocephala 4, Primrose 3, Water hyacinth 1.5, Grape seed oil 8;
[0020] The health-care milk is made of the following raw materials in parts by weight: 4 kudzu root, 2 yams, 8 apples, 6 pears, 0.04 pectinase, and 30 fresh milk;
[0021] The preparation method is as follows: (1) Crush kudzu root and yam, wrap them in gauze, put them into the pot together with fresh milk, turn off the heat after boiling on high heat, heat to boiling on high heat after falling down, repeat 3-4 times, wrap the gauze wrapped take out the traditional Chinese medicine;
[0022] (2) Cut ap...
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Abstract
The invention discloses a milk sausage and a preparation method thereof. The milk sausage is prepared from the following raw materials in parts by weight: 90-95 parts of beef, 15-20 parts of health-care milk, 2-3 parts of fermentum rubrum, 3-4 parts of white sugar, 2-3 parts of light soy sauce, 3-4 parts of salt, 4-5 parts of cooking wine, 2-3 parts of raw ginger, 2.5-3 parts of cumin powder, 1-2 parts of collagen powder, 3-4 parts of sweet osmanthus powder, 4-5 parts of rose powder, 20-22 parts of soybean powder, 15-20 parts of mung bean powder, 2-3 parts of radix astragali, 1-2 parts of poria cocos, 0.8-1.2 parts of radix codonopsis, 3-4 parts of atractylodes macrocephala, 2-3 parts of primula obconica, 1.5-2 parts of water hyacinth and 5-8 parts of grape seed oil. The milk sausage provided by the invention is rich in milk fragrance and unique in flavor, has the efficacy of resisting oxidation, protecting liver, reducing blood pressure, resisting tumor, enhancing hematopoietic function, invigorating spleen, benefiting qi, rectifying qi and detoxifying, and is capable of improving body immunity after used for a long time.
Description
technical field [0001] The invention belongs to the technical field of food processing, and relates to a sausage, in particular to a milk sausage and a preparation method thereof. Background technique [0002] Sausage has a long history in China. It is a meat product made by cutting the meat, adding seasonings, filling it into casings, and going through a certain process. Now the sausages on the market are mostly added with nitrite, long-term consumption will endanger human health. In addition, the existing sausage has a single taste and low nutritional value, which cannot meet people's consumption needs. Contents of the invention [0003] The object of the present invention is to provide a milk sausage and a preparation method thereof, which has the characteristics of good taste, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A kind of milk sausage is characterized in that it is made of the following raw materi...
Claims
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Application Information
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