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

A technology of green tea and nourishing yang, applied in the direction of food science, etc., can solve the problems of decreased taste, affecting consumers' acceptance of products, rough food taste, etc., and achieve the effect of increasing hydrophobicity, stable properties and rich nutrition

Inactive Publication Date: 2016-04-20
黄志宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Embodiment Construction

[0019] A green tea sausage for warming spleen and tonifying yang, which is made from the following raw materials in parts by weight:

[0020] Pork hind leg cold fresh meat 1800, pork fat 150, KCl16, NaCl24, kidney beans 450, pepper powder 8, pepper powder 8, high-grade liquor 40, ginger powder 8, sugar 30, soy sauce 20, green tea 6, black rice 18, Glutinous rice 20, brewer's grains 8, banyan root 2.1, red qi 1.5, cassia twig 1.8, appropriate amount of casing.

[0021] The preparation method of a kind of warming spleen tonifying yang green tea sausage comprises the following steps:

[0022] (1) After leaching and extracting the roots of Ficus cuspidatum, red qi, and cassia twigs with 6 times the amount of water, filter to obtain Chinese medicinal juice;

[0023] (2) Wash the kidney beans, soak them in water for 15 minutes, remove the bean skin and germ, continue to soak for 5 minutes, filter out the kidney beans in the pot, and then put them in a hot pot to stir fry until Whe...

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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...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60A23L13/70A23L33/105
CPCA23V2002/00
Inventor 黄志宇
Owner 黄志宇
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