Multi-mushroom composite filling sausage and production method

A technology for sausages and casings, which is applied in the field of various mushroom compound stuffed sausages and production, which can solve the problems of difficult sausage preparation and high water content of edible fungi, and achieve the effect of filling the gap in the market, delicious taste and rich nutrition

Active Publication Date: 2014-06-18
辽宁远山绿谷生态农业有限公司
View PDF4 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a variety of mushroom compound stuffed sausages with edible fungi as the main raw material and its production method, so as to solve the problem of high water content in edible fungi and difficulty in preparing sausages

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

[0027] According to the following formula: 1000 grams of fresh pork, 2500 grams of shiitake mushrooms, 3000 grams of oyster mushrooms, 2000 grams of Pleurotus eryngii, 3 grams of pepper powder, 3 grams of aniseed powder, 4 grams of pepper powder, 20 grams of chicken essence, 60 grams of salt, and 50 grams of sugar. gram, 10 grams of ginger powder, 150 grams of potato starch, 40 grams of edible agar powder, 200 grams of green onions, 100 grams of garlic, 200 grams of carrot shreds, 150 grams of sharp green peppers, 200 grams of soybean oil, 250 grams of soy sauce, 50 grams of cooking wine, sesame oil 10gram.

[0028] Using pig casings as containers, follow these steps to prepare:

[0029] 1) First remove the old roots of various fresh mushrooms, weigh them, kill greens, and drain;

[0030] 2) Take the mushrooms after killing the asphalt and draining the water, and process them into diced mushrooms with a particle size of 0.3 cm to 0.6 cm;

[0031] 3) Reduce the water content ...

Embodiment 2

[0039] Halal sausage processing method.

[0040] Recipe: 1000 grams of fresh beef, 2500 grams of shiitake mushrooms, 3000 grams of oyster mushrooms, 2000 grams of Pleurotus eryngii, 3 grams of pepper powder, 3 grams of aniseed powder, 4 grams of pepper powder, 20 grams of chicken essence, 60 grams of salt, 50 grams of sugar, 10 grams of ginger powder, 150 grams of potato starch, 40 grams of edible agar powder, 200 grams of green onions, 100 grams of garlic, 200 grams of shredded carrots, 150 grams of shredded green peppers, 200 grams of soybean oil, 250 grams of soy sauce, 50 grams of cooking wine, and 10 grams of sesame oil .

[0041] Using plastic casings as containers, prepare them as follows:

[0042] 1) First remove the old roots of various fresh mushrooms, weigh them, kill greens, and drain;

[0043] 2) Take the mushrooms after killing the asphalt and draining the water, and process them into diced mushrooms with a particle size of 0.3 cm to 0.6 cm;

[0044] 3) Reduce...

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 belongs to the field of food processing, and in particular relates to a multi-mushroom composite filling sausage and a production method. The formula of the sausage comprises the following ingredients in parts by weight: 8 to 15 parts of meat, 70 to 80 parts of edible mushroom, 0.02 to 0.04 part of paprika powder, 0.015 to 0.04 part of aniseed powder, 0.03 to 0.05 part of ground pepper, 0.1 to 0.3 part of chicken extract, 0.4 to 0.8 part of edible salt, 0.3 to 0.7 part of white sugar, 0.1 to 0.2 part of ginger powder, 1.0 to 2.0 parts of potato starch, 0.2 to 0.5 part of edible agar powder, 1.5 to 3.0 parts of fresh green onion, 0.5 to 2.0 parts of garlic, 1.5 to 3.0 parts of fresh carrot threads, 1.0 to 2.5 parts of fresh green pepper threads, 1.5 to 2.5 parts of soybean oil, 2.0 to 4 parts of soybean sauce, 0.2 to 0.8 part of cooking wine and 0.05 to 0.2 part of sesame oil. The sausage reserves the delicacy and high nutritional value of the mushroom, the sausage is delicious and rich in nutrients, and the domestic market blank can be filled.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a sausage stuffed with various mushrooms and a production method thereof. Background technique [0002] Sausage is a traditional delicacy in my country, which is famous for its variety, delicacy, convenience and ready-to-eat characteristics. In the history of food culture in our country, many regions have formed their own unique brand sausages, such as Guizhou spicy sausage, Sichuan spicy sausage, Guangdong sausage, Rugao sausage, Harbin red sausage, etc. In terms of material, it can be roughly classified into meat sausage, vegetarian sausage, egg sausage, etc. Although there are many kinds of sausages in the market with different tastes, according to our investigation, we have not seen a kind of sausage produced with edible fungi as the main raw material. Due to the high water content of edible fungi, most mushrooms are soft in texture and are not processed like meat....

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/317A23L1/28A23L1/212A23L1/09A23L29/212A23L29/256A23L31/00
CPCA23L13/52A23L13/65A23L31/00A23L33/00A23V2002/00A23V2200/30
Inventor 王升厚李国德朱明光董生忠柳叶飞刘美
Owner 辽宁远山绿谷生态农业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap