Gynostemma pentaphyllum anti-senile rice-noodle sausage and preparing method thereof

Abstract

The invention discloses a gynostemma pentaphyllum anti-senile rice-noodle sausage. The gynostemma pentaphyllum anti-senile rice-noodle sausage is prepared from the following raw materials in parts by weight: 1800 to 2000 parts of ham butt chilled meat, 150 to 200 parts of pig fat, 16 to 20 parts of KCl, 24 to 30 parts of NaCl, 450 to 500 parts of kidney beans, 8 to 10 parts of pepper, 8 to 10 parts of paprika powder, 40 to 50 parts of high-degree baijiu, 8 to 10 parts of ginger powder, 30 to 40 parts of sugar, 20 to 30 parts of soy sauce, 9 to 10 parts of green pepper, 10 to 12 parts of rice noodles, 3 to 5 parts of wall-breaking wild rose powder, 8 to 10 parts of pumpkin seed powder, 1.2 to 2 parts of longseed willowweed herb, 2 to 2.3 parts of gynostemma pentaphyllum, 2 to 3 parts of abies chensiensis and an appropriate amount of casing. The gynostemma pentaphyllum anti-senile rice-noodle sausage disclosed by the invention is mellow and unique in taste; the edible medicinal materials of longseed willowweed herb, gynostemma pentaphyllum, abies chensiensis and the like are also added, so that the health care effects of removing fatigue, delaying the senescence, calming the liver and activating the blood circulation are given.

Description

technical field [0001] The invention relates to the technical field of sausages, in particular to a gynostemma anti-aging rice noodle sausage and a preparation method thereof. Background technique [0002] As a common additive in food, sodium chloride can improve the flavor quality of products, but it is also the most important factor leading to hypertension and cardiovascular diseases. The per capita salt intake in my country has reached 12g / d, which is the recommended value of the World Health Organization. more than double. According to the data of the World Health Organization in 2003, among all types of industrialized food, meat and meat products contributed about 16% to 25% of the sodium intake; Many related studies have been done. Much of the research has focused on dry-cured meat products that are high in salt. When the amount of sodium chloride is reduced to 2.0%, the texture of the product will become too soft; when it is reduced to 1.0%, the sensory quality, she...

AI Technical Summary

Problems solved by technology

Fat has an important impact on the appearance of food such as gloss, color, transparency, surface shape, crystallinity, texture such as viscosity, elasticity, hardness, lubricity, melting, thick feeling and other taste and flavor. In terms of flavor The fat in food not only shows its own flavor, but also affects the concentration, persistence and balance of other spices, which is related to the slow release of flavor by fat; reducing the fat content in food will affect the sensory properties of food, simply Reducing the fat content in food ingredients will have a negative impact on the flavor and taste of the product, making the food rough and tasteless, thus affecting consumer acceptance of the product