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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.

Inactive Publication Date: 2016-10-05
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 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

Method used

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Embodiment Construction

[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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PUM

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Abstract

The invention discloses an appetizing ebony jujube sausage, which is made of the following raw materials in parts by weight: 1800-2000 cold pork hind legs, 150-200 pork fat, 16-20 KCl, 24-30 NaCl, and 450 kidney beans -500, pepper powder 8-10, pepper powder 8-10, high alcohol 40-50, ginger powder 8-10, sugar 30-40, soy sauce 20-30, red dates 18-19, mung bean cake 5-7, black plum 24- 25. Sour plum juice 12-15, Albizia julibrissin 1.8-2.5, black tiger 2-2.3, mulberry 3-4.2, appropriate amount of casing. The invention has a mellow taste and a unique taste. Food and medicinal materials such as Albizia julibrissin, black tiger, and mulberry are added, which is rich in the health care effects of the invention for relieving stagnation and calming the nerves, nourishing yin and nourishing yang, regulating qi and appetizing, and benefiting blood and beautifying.

Description

technical field [0001] The invention relates to the technical field of sausages, in particular to a ebony jujube sausage for regulating qi and appetizing and a preparation method thereof. Background technique [0002] As a common food additive, 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 12 g / d, which is the recommended value of the World Health Organization. more than double that. 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 senso...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L33/105A23L13/70A23L13/60
CPCA23V2002/00
Inventor 黄志宇
Owner 黄志宇
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