Nutritional internal heat reducing sausage comprising Lentinus edodes and preparation method of sausage

A technology of shiitake mushrooms and sausages, which is applied in the field of food processing, can solve the problems of high calorie, no health care effect, and low nutritional value of sausages, and achieve the effect of delicious taste, easy promotion, and rich nutrition

Inactive Publication Date: 2015-07-29
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the rapid development of the market, people's living needs are increasing, and the varieties and tastes of sausages are also increasing. The variety, quality and taste of sausages are also more and more valued by consumers. Among them, nitrite is commonly used as antiseptic and bactericide, as well as food additives such as flavors and pigments. In addition, most of them use pork. The sausage has high calories and high fat, and has a single flavor, low nutritional value, and no health effects Shortcomings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of mushroom nutrition reducing fire sausage, characterized in that: comprising the following steps:

[0033] (1) Take sausage raw materials by weight: 90 parts of chicken, 30 parts of shiitake mushrooms, 4 parts of flavoring agent, 12 parts of nutritional agent;

[0034] The flavoring agent is composed of the following raw materials in parts by weight: 2 parts of table salt, 0.2 part of pepper powder, 0.2 part of ginger powder, 0.1 part of star anise powder, 0.8 part of chili oil, 1 part of cooking wine, 0.4 part of five-spice powder, and 0.4 part of garlic alone;

[0035] The nutritional agent is composed of the following raw materials in parts by weight: 4 parts of oats, 1 part of yam powder, 0.6 part of mung bean powder, 0.8 part of celery, 0.4 part of Houttuynia cordata, 0.5 part of beef vigorous powder, 0.3 part of medlar, and 0.3 part of lily , horseshoe powder 0.5 part;

[0036] (2) Dry the moisture on the surface of the fresh chicken, then ...

Embodiment 2

[0040] A preparation method of mushroom nutrition reducing fire sausage, characterized in that: comprising the following steps:

[0041] (1) Take sausage raw materials by weight: 120 parts of chicken, 45 parts of shiitake mushrooms, 8 parts of flavoring agent, 20 parts of nutritional agent;

[0042] The flavoring agent is composed of the following raw materials in parts by weight: 5 parts of table salt, 0.5 part of pepper powder, 0.4 part of sand ginger powder, 0.4 part of star anise powder, 2.5 parts of chili oil, 2 parts of cooking wine, 1 part of five-spice powder, and 0.8 part of garlic alone;

[0043] The nutritional agent is composed of the following raw materials in parts by weight: 10 parts of oats, 3 parts of yam powder, 1.5 parts of mung bean powder, 1.8 parts of celery, 1.2 parts of Houttuynia cordata, 1 part of beef vigorous powder, 0.8 parts of medlar, and 0.6 part of lily 1.5 parts of water chestnut powder;

[0044] (2) Dry the moisture on the surface of the fresh...

Embodiment 3

[0048] A preparation method of mushroom nutrition reducing fire sausage, characterized in that: comprising the following steps:

[0049] (1) Take sausage raw materials by weight: 110 parts of chicken, 44 parts of shiitake mushrooms, 6 parts of flavoring agent, 18 parts of nutritional agent;

[0050] The flavoring agent is composed of the following raw materials in parts by weight: 3 parts of table salt, 0.3 parts of pepper powder, 0.3 parts of sand ginger powder, 0.3 parts of star anise powder, 1.8 parts of chili oil, 1.6 parts of cooking wine, 0.6 parts of soy sauce, 0.7 parts of five-spice powder, 0.6 parts of garlic;

[0051] The nutritional agent is composed of the following raw materials in parts by weight: 7 parts of oats, 2 parts of yam powder, 1 part of mung beans, 1.5 parts of celery, 0.8 parts of Houttuynia cordata, 0.8 parts of beef vigorous powder, 0.6 parts of medlar, 0.4 parts of lily, Horseshoe powder 1.2 parts.

[0052] (2) Dry the moisture on the surface of ...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and relates to a sausage processing method, in particular to a nutritional internal heat reducing sausage comprising Lentinus edodes and a preparation method of the sausage. The sausage is prepared from the following raw materials in parts by weight: 90-120 parts of chicken, 30-45 parts of the Lentinus edodes, 4-8 parts of a condiment, and 12-20 parts of a nutritional agent. According to the invention, the preparation method is simple and easy to popularize, and the sausage does not contain any food additives such as preservatives, essence and pigments, is high in quality, rich in nutrition, safe to eat, delicious, appetizing, fresh, sweet and mellow; the formula and preparation method are reasonable, the added nutritional agent has better effect of reducing the internal heat, and Herba Houttuyniae and water chestnut in the nutritional agent further have seasoning and anti-bacteria functions on the sausage.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a sausage processing method, in particular to a mushroom nutritional fire-reducing sausage and a preparation method thereof. Background technique [0002] Sausage, also called sausage, is a kind of very ancient food production and meat preservation technology. Chinese sausage has a long history, and there are many types of sausage, such as Guizhou spicy sausage, Sichuan spicy sausage, Jiangsu Rugao sausage, etc. The taste is also different. different. With the rapid development of the market, people's living needs are increasing, and the varieties and tastes of sausages are also increasing. The variety, quality and taste of sausages are also more and more valued by consumers. Among them, nitrite is commonly used as antiseptic and bactericide, as well as food additives such as flavors and pigments. In addition, most of them use pork. The sausage has high calor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/317A23L1/29A23L1/30A23L13/50A23L13/60A23L33/00
Inventor 阮金艳
Owner GUANGXI UNIV
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