Detoxify sausage and making method thereof
A technology for detoxification and beauty, sausages, applied in food preparation, preservation of meat/fish with chemicals, functions of food ingredients, etc., can solve problems such as waste, and achieve the effects of improving water retention, prolonging shelf life, and improving nutritional value
Inactive Publication Date: 2015-09-30
余华典
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Problems solved by technology
Kimchi is a unique lactic-acid fermented vegetable product. Kimchi juice is rich in a large amount of Lactobacillus plantarum. However, people usually discard the juice after eating the vegetables, resulting in waste. Therefore, using pickle juice as a starter to develop nutritious and unique flavors sausage products have broad prospects
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Experimental program
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Effect test
Embodiment Construction
[0014] A detoxification and beauty-enhancing sausage is characterized in that it is made of the following raw materials in parts by weight (kg):
[0015] Mutton 400, pig fat 30, rice 20, dried tofu 5, rapeseed oil 2, lotus leaf 2, peach blossom 4, propolis 3, rose 2, salt 35, tea 15, pickle juice 32, chitosan 0.2.
[0016] The preparation method of the detoxification and beauty sausage comprises the following steps:
[0017] (1) Decoct lotus leaves, peach blossoms, propolis, and roses with 5-6 times the water for 40-50 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder to obtain Chinese medicine powder;
[0018] (2) Add 4-5 times the amount of water to the tea leaves and extract them at 70-75°C for 15-20 minutes, filter and remove the slag to obtain tea; mince mutton and pig fat, add tea and salt, mix well, and marinate 2-3 days;
[0019] (3) Add kimchi juice to the material obtained in step (2), ferment for 48 hours at ...
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The invention discloses detoxify sausage and a making method thereof. The detoxify sausage is characterized by comprising, by weight, 400-410 parts of mutton, 30-35 parts of pig fat, 20-22 parts of rice, 5-6 parts of hard bean curd, 2-3 parts of colza oil, 2-3 parts of lotus leaves, 4-5 parts of peach blossom, 3-4 parts of propolis, 2-3 parts of roses, 35-40 parts of salt, 15-16 parts of tea, 32-35 parts of pickle juice and 0.2-0.3 part of chitosan. According to the detoxify sausage and the making method thereof, the pickle juice is used for fermenting the sausage so that resources can be fully utilized, nutritive value can be improved after the mutton is fermented, the smell of mutton can be removed, tea water is added when the mutton and the pig fat are preserved, tea polyphenol contained in the tea water can restrain nitrite from being formed, the detoxify sausage is made more healthy, the added chitosan has an anti-oxidation effect, the expiration date of the detoxify sausage can be prolonged, and meanwhile the water-retaining property of the detoxify sausage can be improved; in addition, the detoxify sausage is further provided with various Chinese herbal medicine components, and thus the detoxify effect is achieved.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a detoxification and beautifying sausage and a preparation method thereof. Background technique [0002] The production of fermented sausage has a long history, and its traditional process relies on the competition between lactic acid bacteria and other bacteria in the microbial biota of raw meat. If the conditions are suitable and lactic acid bacteria are dominant, the product will have good quality and flavor, but when miscellaneous bacteria are dominant, the product quality will decline, or even completely spoil. Therefore, adopting the natural fermentation method to produce sausages will be subject to conditions such as seasons, regions, and climates, and production is mostly based on experience and lacks scientificity. The modern production process of fermented sausage is to add lactic acid bacteria obtained by applying microbial pure culture technol...
Claims
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IPC IPC(8): A23L1/317A23B4/20A23L1/09A23L1/314
CPCA23B4/20A23V2002/00A23V2200/30A23V2200/318
Inventor 余华典
Owner 余华典