Natural enzyme sausage and making method thereof

A technology of natural enzymes and production methods, applied in the field of food processing, to achieve the effects of simple methods, delaying exhaustion, and enhancing vitality

Inactive Publication Date: 2015-09-16
郭锡铎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of this invention is to overcome the defect that existing sausages do not contain natural enzymes, and provide a simple method to supplement natural enzymes, which can prevent and delay the exhaustion of enzymes in the body The natural enzyme sausage that resists disease induction and enhances immunity, enhances life vitality, meets the physiological needs of the human body, does not need to be heated and cooked, and can be eaten after opening the bag and its production method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0063] B. Preparation of natural enzymes:

[0064] (1) Selection of natural enzyme raw materials: five kinds of fruit and vegetable raw materials in the preparation of natural enzymes, pineapple, lemon, peanut, tomato and sword bean, must meet the requirements of inorganic standards, and pass the plant quarantine inspection, and remove stale and diseased ones Raw materials: Prepare materials according to their weight ratio, among which pineapple, lemon, tomato and sword bean are not peeled, peanuts are shelled and kernels are taken, soaked in pure water, washed, and dried by centrifugation, and then micro-cooked at -1~0℃ Frozen, cut the five kinds of fruit and vegetable raw materials into 2mm thin slices, and then refrigerate them separately for later use;

[0065] (2) Fermentation container used for the preparation of natural enzyme: the volume of the selected fermentation container is 2 to 3 times the volume of the enzyme raw material; The test device for gas discharg...

Embodiment 1

[0075] (1) The weight ratio of each raw material that forms the main ingredient is:

[0076] 38 servings of pork rump, 19 servings of chicken breast, 9.5 servings of pork back fat;

[0077] (2) The weight ratio of each raw material forming the natural ferment is:

[0078] 2.75 parts of pineapple, 2.75 parts of tomato, 2.75 parts of sword bean,

[0079] 1.4 parts of lemon, 1.75 parts of peanut, 6.5 parts of rock sugar,

[0080] 1.250 servings of yogurt, 0.4 servings of edible rice vinegar;

[0081] (3) The weight ratio of each raw material that constitutes the auxiliary material A is:

[0082] 0.4 parts of white pepper, 0.65 parts of garlic, 0.35 parts of rosemary,

[0083] 0.19 parts of dill, 0.15 parts of coriander seeds, 0.0035 parts of red yeast rice;

[0084] (4) The weight ratio of the raw materials that make up the auxiliary material B is:

[0085] 2 parts of table salt, 1.5 parts of wine, 0.0045 parts of potassium nitrate,

[0086] 0.0035 p...

Embodiment 2

[0091] (1) The weight ratio of each raw material that forms the main ingredient is:

[0092] 37 servings of pork rump, 18-20 servings of chicken breast, 9 servings of pig back fat;

[0093] (2) The weight ratio of each raw material forming the natural ferment is:

[0094] 2 parts of pineapple, 3.5 parts of tomato, 2 parts of sword bean, 1.8 parts of lemon,

[0095] 1.5 parts of peanuts, 5 parts of rock sugar, 0.3 parts of edible rice vinegar, 1.5 parts of yogurt;

[0096] (3) The weight ratio of each raw material that constitutes the auxiliary material A is:

[0097] 0.3 parts of white pepper, 0.5 parts of garlic, 0.5 parts of rosemary,

[0098] 0.2 parts of dill, 0.2 parts of coriander seeds, 0.003 parts of red yeast rice;

[0099] (4) The weight ratio of the raw materials that make up the auxiliary material B is:

[0100] 1.8 parts of table salt, 1 part of wine, 0.004 parts of potassium nitrate,

[0101] 0.003 part of sodium nitrite, 0.35 part of ...

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Abstract

The invention relates to a natural enzyme sausage and a making method thereof. The natural enzyme sausage is composed of four parts including a raw meat main material, a natural enzyme, an auxiliary material A and an auxiliary material B, wherein the natural enzyme is prepared from raw materials such as fruits and vegetables, crystal sugar, edible rice vinegar and yoghurt through fermenting, filtering, mixing and freeze drying. The making method of the natural enzyme sausage comprises the steps of chopping the natural enzyme, the main material, the auxiliary material A and the auxiliary material B, stirring, fermenting and airing to obtain the natural enzyme sausage. The natural enzyme sausage is prepared by matching the enzyme prepared from pure natural fruit and vegetable raw materials and meat, and has the advantages that the natural enzyme and dietary fibers in pure meat products are increased; the natural enzyme sausage has the effects of replenishing the natural enzyme, sharing the loads of food digestion and absorption functions of a human body, exerting the limited enzymes in the human body and the activities of the limited enzymes, repairing and replenishing cells and regulating balance, so that disease induction is avoided, the immunity is enhanced, the life vitality is improved, and the physiological needs of the human body are met; and the natural enzyme sausage is not needed to be heated and cooked and can be eaten after a package is torn off.

Description

technical field [0001] The invention relates to a natural enzyme sausage and a production method thereof, which is a sausage processing technology and belongs to the field of food processing. Background technique [0002] In recent years, the scientific research on enzymes has progressed rapidly. The essence of enzymes is enzymes; such as glucoamylase, protease, pepsin, lipase, amylase, telomerase, etc., which play an extremely important and important role in the process of human physiological metabolism. irreplaceable catalytic effect. Natural food contains not only enzymes, but also other bioactive factors, such as amino acids, amino peptides, vitamins, minerals, polysaccharides, dietary fiber, antioxidants, aromatic oils, saponins, flavonoids, resveratrol and multi-trace elements wait. Natural enzymes are known as the generator of the human body and the magician of digesting and absorbing nutrients. In 2009, American scientists won the Nobel Prize in Physiology or Medi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/315A23L1/314A23L1/30A23L13/40A23L13/50A23L13/60
CPCA23V2002/00A23V2200/30A23V2200/324
Inventor 郭锡铎郭宇翔
Owner 郭锡铎
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