Oatmeal-flavored sausage capable of invigorating stomach and promoting digestion and making method thereof

Abstract

The invention discloses an oatmeal-flavored sausage capable of invigorating the stomach and promoting digestion. The sausage is prepared from, by weight, 1,800-2,000 parts of chilled fresh pork hind leg meat, 150-200 parts of fat pork, 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 pepper powder, 40-50 parts of baijiu with high alcohol degree, 8-10 parts of ginger powder, 30-40 parts of sugar, 20-30 parts of soybean sauce, 9-12 parts of raisins, 12-14 parts of milk, 2-3 parts of bagasse, 5-7 parts of oatmeal, 0.9-1.3 parts of leaves of helianthus, 0.5-1.4 parts of mango leaves, 1-2.2 parts of fruit of poisonous buttercup and an appropriate amount of casings. The oatmeal-flavored sausage is savoury and mellow after being taken and unique in mouthfeel, and the edible medicinal materials such as leaves of helianthus, mango leaves and fruit of poisonous buttercup are added, so that the oatmeal-flavored sausage has the heal-care effects of tonifying the kidney for improving eyesight, removing food retention, relieving a cough, reducing blood pressure and calming the liver.

Description

technical field [0001] The invention relates to the technical field of sausages, in particular to a wheat-flavored sausage for strengthening the stomach and eliminating food 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 t...

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