Sausage and preparation method thereof

A technology of sausage and pig hind leg, which is applied in the field of sausage and its preparation, which can solve the problems of reduced taste, rough food taste, and influence on consumers' acceptance of products, and achieve the effect 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 bala...

Method used

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Embodiment Construction

[0018] A kind of 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, pepper powder 8, high-grade liquor 40, ginger powder 8, sugar 30, soy sauce 20, oyster mushroom 12, shiitake mushroom 17, Preserved egg 14, Pleurotus eryngii 18, Stevia leaf 2, Asparagus 1.6, Chicory 0.8, Appropriate amount of sausage casing.

[0020] A kind of preparation method of described sausage, comprises the following steps:

[0021] (1) Extract stevia leaves, asparagus, and chicory with 8 times the amount of water, and filter to obtain Chinese medicinal juice;

[0022] (2) Wash the kidney beans, soak them in water for 15 minutes, remove the bean skin and germ, continue to soak for another 5 minutes, filter out the kidney beans in the pot, and then put them in a hot pot to stir fry until When the water content is 3%, take it out of the pot for use;

[0023] (3) Wash and chop ...

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PUM

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Abstract

The invention discloses a 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, 450-500 kidney beans, and ground pepper 8-10, Sichuan pepper powder 8-10, strong liquor 40-50, ginger powder 8-10, sugar 30-40, soy sauce 20-30, oyster mushroom 12-20, shiitake mushroom 17-18, preserved egg 14-15, apricot abalone Mushroom 18-22, stevia leaf 2-2.2, asparagus 1.6-2, chicory 0.8-1.2, appropriate amount of casing. The invention has a mellow taste and a unique taste. Food and medicinal materials such as stevia leaves, asparagus, and chicory are added, which enriches the health care effects of nourishing the spirit, reducing weight and beautifying the skin, nourishing yin and promoting body fluid, moistening the lungs and clearing the heart.

Description

technical field [0001] The invention relates to the technical field of sausages, in particular to a sausage 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 sensory quality, shelf life and other indicators of...

Claims

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Application Information

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