Qi regulating and appetizing sausage containing fructus mume and fructus jujubae and preparation method of Qi regulating and appetizing sausage
A technology of ebony jujube sausage and kidney bean, which is applied in food science and other directions, can solve the problems of decreased taste, affect consumers' acceptance of products, and rough taste of food, and achieve the effects of increasing hydrophobicity, unique taste and stable properties.
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[0018] A qi-regulating and appetizing ebony jujube sausage is made from the following raw materials in parts by weight:
[0019] Pork hind leg cold fresh meat 1800, pork fat 150, KCl16, NaCl24, kidney beans 450, pepper powder 8, Chinese prickly ash powder 8, high-grade liquor 40, ginger powder 8, sugar 30, soy sauce 20, red dates 18, mung bean cake 5, black plum 24. Sour plum juice 12, Albizia julibrissin 1.8, black tiger 2, mulberry 3, appropriate amount of casing.
[0020] A method for preparing qi-regulating and appetizing ebony jujube sausage comprises the following steps:
[0021] (1) Extract Albizia Julibrissin, Black Tiger, and Sangjishen with 6 times the amount of water, concentrate, and spray dry to obtain Chinese medicine powder;
[0022] (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, mix them with Chinese medicine powder, and put them together in a ...
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