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Edible fungus-flavor nutrition sausage and processing method thereof

A technology of nutritional sausage and processing method, which is applied in the field of food processing, can solve the problems of increasing the nutritional content of sausage, and achieve the effects of promoting digestion, increasing delicious taste, and unique flavor

Inactive Publication Date: 2016-01-06
何兵祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main difference is that Cantonese flavors are sweet, while Sichuan flavors are spicy; with the continuous improvement of people's living standards, people's dietary requirements are also increasing. Pay more attention to the nutrition and collocation of diet, therefore, it is necessary to increase the nutritional content of sausage

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A kind of bacterium-flavored nutritious sausage is made up of the raw material of following weight (gram):

[0017] Donkey meat 400, Hericium erinaceus 30, Flammulina velutipes 30, Tea tree mushroom 20, Dictyophora 10, Soybean powder 60, Rice wine 50, Papaya powder 15, Pueraria 3, Pumpkin flower 3, Cherry leaves 3, Orange leaves 2, Purslane 5. Sunflower disc 3, salt 15, camellia oil 20, food additive 13;

[0018] The food additive is composed of the following raw materials in parts by weight: 3g of tangerine peel, 3.5g of gynostemma freeze-dried powder, 6g of Eucommia ulmoides, 2g of Digupi, 2.5g of peony, 15g of red yeast rice, 4g of hawthorn leaves, 2g of dandelion, 2.5g rattan, 4g cassia seed, 4.5g chili powder, 7g salt and 2g soy sauce;

[0019] The preparation method is as follows: taking tangerine peel, gynostemma freeze-dried powder, eucommia leaf, digupi, peony flower, red yeast rice, hawthorn leaf, dandelion, uncaria and cassia seed according to the weight par...

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Abstract

The invention discloses an edible fungus-flavor nutrition sausage and a processing method thereof. The edible fungus-flavor nutrition sausage is prepared from 350-400 parts by weight of ass meat, 15-30 parts by weight of hericium erinaceus, 15-30 parts by weight of golden mushroom, 10-20 parts by weight of agrocybe cylindracea, 8-10 parts by weight of bamboo fungus, 30-60 parts by weight of soybean powder, 30-50 parts by weight of rice wine, 10-15 parts by weight of pawpaw powder, 2-3 parts by weight of flos puerariae, 2-3 parts by weight of pumpkin flower, 2-3 parts by weight of cherry leaf, 1-2 parts by weight of tangerine leaf, 2-5 parts by weight of purslane, 1-3 parts by weight of sunflower floral disc, 8-15 parts by weight of table salt, 10-20 parts by weight of camellia oil and 10-13 parts by weight of a food additive. The edible fungus-flavor nutrition sausage contains a plurality of domestic fungi, is rich in nutrients, improves a delicious taste, promotes digestion, has a fragrant, tender and tough taste and a unique local flavor, has a high health care value, has effects of invigorating spleen and tonifying liver, strengthening stomach and helping digestion, and clearing heat and removing toxins, can nourish internal organs, can improve body recovery functions and is beneficial for human body health.

Description

technical field [0001] The invention relates to a fungus-flavored nutritious sausage and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Sausage is a long cylindrical tubular food made by using very ancient food production and meat preservation technology to grind animal meat into a puree and then pour it into casings. Chinese sausages have a long history, and there are many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages. The main difference is that Cantonese flavors are sweet, while Sichuan flavors are spicy; with the continuous improvement of people's living standards, people's dietary requirements are also increasing. Pay more attention to the nutrition and collocation of diet, therefore, it is necessary to increase the nutritional content of sausage. Contents of the invention [0003] The purpose of the present invention is to provide a fungus-flavored nutritio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L31/00A23L33/10
Inventor 何兵祥
Owner 何兵祥
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