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Rabbit meat sausage and preparation method thereof

A technology of rabbit meat sausage and rabbit meat, which is applied in the field of food processing, can solve the problem of single variety and achieve the effect of increasing taste

Inactive Publication Date: 2015-07-22
李柳强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the rabbit sausages on the market now are mixed with starch, soybean prot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of rabbit meat sausage, made from the following raw materials in parts by weight: 40 parts of rabbit meat, 30 parts of cassava flour, 8 parts of egg white, 2 parts of Shenjincao, 1 part of Ganoderma lucidum, 2 parts of Codonopsis pilosula, 2 parts of Liuqu, 1 part of Green bark, 1 part Scutellaria baicalensis, 4 parts tangerine peel, 4 parts cinnamon bark, 5.5 parts edible salt, 4.5 parts white sugar, 1.5 parts essence, 2.5 parts pepper, 2.5 parts star anise powder.

[0018] The preparation method of above-mentioned rabbit sausage comprises the following steps:

[0019] (1) Prepare the above-mentioned parts by weight of raw materials according to the proportioning ratio;

[0020] (2) Add 6 times of water to decoct Shenjincao, Ganoderma lucidum, Codonopsis pilosula, Liuqu, Qingpi, Huangcen, tangerine peel, and cassia bark to obtain an extract, and then concentrate it to 1 / 3 of the original volume to obtain a concentrate;

[0021] (3) Debone the rabbit meat, clean...

Embodiment 2

[0025] A kind of rabbit sausage, made from the following raw materials by weight: 45 parts of rabbit meat, 35 parts of cassava flour, 9 parts of egg white, 3.5 parts of Shenjincao, 1.5 parts of Ganoderma lucidum, 2.5 parts of Codonopsis pilosula, 2.5 parts of Liuqu, 2.5 parts of Green bark, 2.5 parts of Scutellaria baicalensis, 4 parts of tangerine peel, 4 parts of cinnamon, 5.5 parts of edible salt, 4.5 parts of white sugar, 1.5 parts of essence, 2.5 parts of pepper, 2.5 parts of star anise powder.

[0026] The preparation method of above-mentioned rabbit sausage comprises the following steps:

[0027] (1) Prepare the above-mentioned parts by weight of raw materials according to the proportioning ratio;

[0028] (2) Add 8 times the amount of Shenjincao, Ganoderma lucidum, Codonopsis pilosula, Liuqu, Qingpi, Scutellaria baicalensis, tangerine peel, and cinnamon to decoct to obtain an extract, and then concentrate it to 1 / 3 of the original volume to obtain a concentrate;

[00...

Embodiment 3

[0033] A kind of rabbit meat sausage, made from the following raw materials in parts by weight: 50 parts of rabbit meat, 40 parts of cassava flour, 10 parts of egg white, 5 parts of Shenjincao, 2 parts of Ganoderma lucidum, 3 parts of Codonopsis pilosula, 3 parts of Liuqu, 4 parts of Green bark, 4 parts of Scutellaria baicalensis, 5 parts of tangerine peel, 5 parts of cinnamon, 6 parts of edible salt, 5 parts of white sugar, 2 parts of essence, 3 parts of pepper, 3 parts of star anise powder.

[0034] The preparation method of above-mentioned rabbit sausage comprises the following steps:

[0035] (1) Prepare the above-mentioned parts by weight of raw materials according to the proportioning ratio;

[0036] (2) Boil Shenjincao, Ganoderma lucidum, Codonopsis pilosula, Liuqu, Qingpi, Huangcen, tangerine peel, and cinnamon with 6-10 times the amount of water to obtain the extract, and then concentrate it to 1 / 3 of the original volume to obtain concentrated liquid;

[0037] (3) D...

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PUM

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Abstract

The invention discloses a rabbit meat sausage and a preparation method thereof. The rabbit meat sausage is prepared from the following raw materials in parts by weight: 40-50 parts of rabbit meat, 30-40 parts of tapioca flour, 8-10 parts of egg white, 2-5 parts of lycopodium clavatum, 1-2 parts of ganoderma lucidum, 2-3 parts of codonopsis pilosula, 2-3 parts of medicated leaven, 1-4 parts of pericarpium citri reticulatae viride, 1-4 parts of radix scutellariae, 3-5 parts of pericarpium citri reticulatae, 3-5 parts of cinnamon bark, 5-6 parts of edible salt, 4-5 parts of white sugar, 1-2 parts of essence, 2-3 parts of ground pepper and 2-3 parts of star aniseed powder. As the rabbit meat is combined with the traditional Chinese medicine components, the rabbit meat sausage which is sweet, mellow and fresh in taste can be prepared, the flavor of the rabbit meat sausage is enriched, and the rabbit meat sausage has the effects of relaxing the muscles, activating blood and reducing the blood fat.

Description

technical field [0001] The invention relates to a sausage, in particular to a rabbit sausage and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Rabbit meat has a flat taste, sour and cold, enters the liver and large intestine, nourishes the middle and nourishes qi, clears away heat and detoxifies. Rabbit meat belongs to the meat with high protein, low fat and low cholesterol. The protein content of rabbit meat is as high as 70%, which is higher than that of ordinary meat, and the content of fat and cholesterol is lower than that of all meats, so it has "meat". Zhongzhisu” statement. Regular consumption can protect blood vessel walls and prevent thrombus formation. It is beneficial to patients with high blood pressure, coronary heart disease, and diabetes, and can enhance physical fitness and build muscles. [0003] Most of the rabbit sausages on the market now are mixed with starch, soybean protein and vario...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/30A23L33/105
Inventor 李柳强
Owner 李柳强