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Preserved fruit sausage

A sausage and preserved fruit technology, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of harming human health, single taste of sausage, and low nutritional value, and achieve the effect of sweet and sour taste

Inactive Publication Date: 2016-03-09
青岛安惠仕生物制药有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now the sausages on the market are added with chemical additives, long-term consumption will endanger human health
In addition, the existing sausage has a single taste and low nutritional value, which can no longer meet people's consumption needs, and preserved fruit is used as the main raw material, which has a sweet taste, is rich in fruit acids, minerals and vitamin C, and has high nutritional value. Shrimp skin is also added to increase the calcium content of the present invention. In addition, the present invention also adds a variety of Chinese herbal medicines, which can enhance physical fitness. It is a green health food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preserved fruit sausage, which is composed of the following raw materials in parts by weight: 80-90 parts of pork belly, 6-8 parts of ginger, 100-120 parts of chicken, 4-6 parts of honey, 60-80 parts of beef, and 7-9 parts of star anise powder , 20-40 parts of japonica rice, 4-6 parts of salt, 6-8 parts of preserved orange, 20-40 parts of rice wine, 6-8 parts of preserved apricot, 3-5 parts of corn kernels, 3-5 parts of plum, 8- 10 servings.

Embodiment 2

[0017] A preserved fruit sausage, consisting of the following raw materials in parts by weight: 80 parts of pork belly, 6 parts of ginger, 100 parts of chicken, 4 parts of honey, 60 parts of beef, 7 parts of star anise powder, 20 parts of japonica rice, 4 parts of table salt, 6 parts of preserved orange 20 servings of rice wine, 6 servings of preserved apricots, 3 servings of corn kernels, 3 servings of plums, and 8 servings of green onions.

Embodiment 3

[0019] A preserved fruit sausage, which is composed of the following raw materials in parts by weight: 85 parts of pork belly, 7 parts of ginger, 110 parts of chicken, 5 parts of honey, 70 parts of beef, 8 parts of star anise powder, 30 parts of japonica rice, 5 parts of table salt, and 7 parts of preserved orange 30 servings of rice wine, 7 servings of preserved apricots, 4 servings of corn kernels, 4 servings of plums, and 9 servings of green onions.

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PUM

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Abstract

The invention discloses a preserved fruit sausage. The preserved fruit sausage is prepared from, by weight, 80-90 parts of streaky pork, 6-8 parts of fresh ginger, 100-120 parts of chicken, 4-6 parts of honey, 60-80 parts of beef, 7-9 parts of illicium verum powder, 20-40 parts of polished round-grained rice, 4-6 parts of table salt, 6-8 parts of preserved orange, 20-40 parts of rice wine, 6-8 parts of preserved apricot, 3-5 parts of corn kernels, 3-5 parts of preserved plum and 8-10 parts of green onions. The formula of a traditional sausage is changed, various kinds of preserved fruit is added, the preserved fruit sausage has the advantages of being delicious, palatable, sour and sweet in mouthfeel and rich in protein, mineral substance, dietary fiber and vitamin, and after being steamed, the sausage smells fragrant and is soft, glutinous, sweet and fresh.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preserved fruit sausage. Background technique [0002] With the development of society, people's pursuit of material and cultural life is getting higher and higher. "Food" is an important part of our daily life. , but more and more pursuit of high-quality diet and delicious food. [0003] Sausage has a long history in China. It is a meat product made by cutting the meat, adding seasonings, filling it into casings, and going through a certain process. The sausages on the market now contain more chemical additives, and long-term consumption will endanger human health. In addition, the existing sausage has a single taste and low nutritional value, which can no longer meet people's consumption needs, and preserved fruit is used as the main raw material, which has a sweet taste, is rich in fruit acids, minerals and vitamin C, and has high nutritional value. Sh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/10A23L13/40A23L13/50A23L5/10A23G3/48
CPCA23G3/48
Inventor 刘毅
Owner 青岛安惠仕生物制药有限公司