Green tea sausage with functions of warming spleen and tonifying yang and making method thereof

Abstract

The invention discloses a green tea sausage with the functions of warming the spleen and tonifying yang. The green tea sausage is made of, by weight, 1,800-2,000 parts of chilled fresh pig hindquarter, 150-200 parts of pig fat, 16-20 parts of KCl, 24-30 parts of NaCl, 450-500 parts of kidney beans, 8-10 parts of ground pepper, 8-10 parts of paprika powder, 40-50 parts of strong baijiu, 8-10 parts of ginger powder, 30-40 parts of sugar, 20-30 parts of soybean sauce, 6-8 parts of green tea, 18-19 parts of black rice, 20-28 parts of sticky rice, 8-10 parts of beer' grains, 2.1-2.6 parts of ficus comate roots, 1.5-2.2 parts of manyinflorescenced sweetvetch roots, 1.8-2.3 parts of cassia twigs and a proper number of casings. The green tea sausage tastes savory and mellow and is unique in taste, and ficus comate roots, manyinflorescenced sweetvetch roots, cassia twigs and other edible medicinal materials are added, so that the green tea sausage has the healthcare functions of tonifying qi, expelling toxins, tonifying kidney-yang, promoting blood circulation and warming the spleen and stomach.

Description

technical field [0001] The invention relates to the technical field of sausages, in particular to a green tea sausage for warming spleen and tonifying yang 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 sensor...

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