Bottle gourd and fruits and vegetables pork sausage capable of moistening lung and preparation method of bottle gourd and fruits and vegetables pork sausage

Abstract

The invention discloses a bottle gourd and fruits and vegetables pork sausage capable of moistening the lung. The bottle gourd and fruits and vegetables pork sausage is prepared from the following raw materials in parts by weight: 400-410 parts of lean pork ham, 15-16 parts of starch, 20-30 parts of kelp, 3-4 parts of a papaya juice, 5-8 parts of garlic clove, 7-8 parts of sea sedge, 1.5-2.1 parts of sunglo, 1.2-2.3 parts of lepidium meyenii walp, 2-2.4 parts of bottle gourd, a proper amount of fat, a nutrition colorant, salt, white sugar, distilled water, white pepper powder, aginomoto, ground ginger, phosphate, a rosemary extract and vitamin E. The nutrition colorant is prepared by complex reaction of nicotinic acid and dried blood; use of sodium nitrite is avoided; the prepared pork sausage product is natural and stable in color and luster; due to the addition of the vitamin E, the color and luster are relatively good-looking; the complex reaction is promoted by the added tartaric acid; and meanwhile, the nutritional value of the pork sausage is improved.

Description

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AI Technical Summary

Benefits of technology

This patented technology uses certain ingredients called niacins or hemoglobin from animal sources like cow's milk instead of traditional methods for preparing these types of foodstuff. These components help prevent oxidative damage during cooking while also adding flavorings that enhance taste without containing harmful chemical agents such as sulfur dioxide (SO2) gas). Additionally, this process helps create better colored meat with fewer impurities than regular brine sausages. Overall, it provides an improved method for producing healthier and appealingly tasty piglets due to their unique colors caused by specialized compounds formed through reactions between nicotinylic aldehydes found naturally occurring within red blood cells.

Problems solved by technology

This patented technical problem addressed in this patent relates to finding a safer alternative material from animal or human sources while maintaining their beneficial effects on humans' health without causing harmful side reactions during cooked dishes made from these materials.