Pork sausage

A technology for pork sausages and pork, applied in the field of pork sausages, can solve the problems of unfavorable long-term consumption, single taste of pork sausages, not in line with the scientific principles of balanced diet, etc., and achieve the effect of unique taste

Inactive Publication Date: 2015-04-08
重庆市大足区四海养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing pork sausage has a single taste; the additives added are all kinds of synthetic products; it does not conform to the scientific principle of a balanced diet and is not conducive to long-term consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of pork sausage, comprising the following raw materials in parts by weight: 80 parts of pork, 5 parts of Shenjincao, 2 parts of frangipani, 5 parts of licorice, 10 parts of salt, 2 parts of seaweed, 10 parts of white sugar, 5 parts of white wine, and 3 parts of essence 8 parts, 8 parts of minced ginger and 3 parts of cooking wine.

[0018] The preparation method is as follows:

[0019] 1. First chop the pork to make meat filling, then mix the other ingredients well, pour it into the meat filling and mix it into a paste, marinate for 1.5 hours, and put it into the sausage filling machine;

[0020] 2. Put one end of the casing into the sausage enema machine, one every 15 cm, and seal at both ends;

[0021] 3. Put the above finished products into a container, cook, sterilize and sterilize, then cool.

Embodiment 2

[0023] A pork sausage, comprising the following raw materials in parts by weight: 100 parts of pork, 10 parts of Shenjincao, 8 parts of frangipani, 10 parts of licorice, 15 parts of salt, 6 parts of seaweed, 15 parts of white sugar, 10 parts of white wine, and 7 parts of essence 15 parts, 15 parts of minced ginger and 10 parts of cooking wine.

[0024] The preparation method is as follows:

[0025] 1. First chop the pork to make meat filling, then mix other ingredients well, pour into the meat filling and mix it into a paste, marinate for 1 hour, and put it into the sausage filling machine;

[0026] 2. Put one end of the casing into the sausage enema machine, one every 18 cm, and seal at both ends;

[0027] 3. Put the above finished products into a container, cook, sterilize and sterilize, then cool.

Embodiment 3

[0029] A pork sausage, comprising the following raw materials in parts by weight: 95 parts of pork, 8 parts of Shenjincao, 4 parts of frangipani, 5 parts of licorice, 15 parts of salt, 5 parts of seaweed, 14 parts of white sugar, 7 parts of white wine, and 3 parts of essence 13 parts, 13 parts of minced ginger and 3 parts of cooking wine.

[0030] The preparation method is as follows:

[0031] 1. First chop the pork to make meat filling, then mix other ingredients well, pour it into the meat filling and mix it into a paste, marinate for 2 hours, and put it into the sausage filling machine;

[0032] 2. Put one end of the sausage casing into the sausage enema machine for filling, one every 20 cm, and seal at both ends;

[0033] 3. Put the above finished products into a container, cook, sterilize and sterilize, then cool.

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PUM

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Abstract

The invention relates to a pork sausage, comprising the following raw materials in parts by weight: 80-100 parts of pork, 5-10 parts of lycopodium clavatum, 2-8 parts of plumeria rubra, 5-10 parts of licorice, 10-15 parts of salt, 2-6 parts of sea sedge, 10-15 parts of white sugar, 5-10 parts of white spirit, 3-7 parts of essence, 8-15 parts of ginger powder and 3-10 parts of cooking wine. According to the invention, a new taste of the pork sausage is added; the lycopodium clavatum is pungent and warm and is liable to injure yin and blood, so that the plumeria rubra and the licorice are matched for harmony and for overcoming the deficiency; the pork sausage is mellow and sweet in taste and has the functions of relaxing the muscles and stimulating the blood circulation, eliminating phlegm and damp pathogen syndrome, and lowering blood lipid.

Description

technical field [0001] The invention relates to pork sausage and belongs to the field of food processing. Background technique [0002] The existing pork sausage has a single taste; the added additives are all kinds of synthetic products; it does not conform to the scientific principle of a balanced diet and is unfavorable for long-term consumption. [0003] According to traditional Chinese medicine, pork tastes sweet and salty, flat in nature, and enters the spleen, stomach, and kidney channels; it has the effects of nourishing kidney and blood, nourishing yin and moistening dryness; Dry cough, constipation, tonifying deficiency, nourishing yin, moistening dryness, nourishing liver yin, moistening skin, promoting bowel movements and quenching thirst. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide pork sausage with fresh and sweet taste. [0005] The technical solution of the present invention to solve the abo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/337A23L1/30A23L33/10
CPCA23V2002/00
Inventor 李世海
Owner 重庆市大足区四海养殖专业合作社
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