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Fish-flavor sausage with effects of invigorating stomach and expelling toxin and preparation method of fish-flavor sausage

A fish-flavored and sausage technology, applied in the direction of food science, etc., can solve the problems of rough food taste, reduced taste, and affect consumers' acceptance of products, and achieve the effects of unique taste, skin improvement 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 stomach-invigorating and detoxifying fish-flavored 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, chili powder 3, sauerkraut minced 7 , cod meat 25, bamboo leaf green wine 8, limonium 1.2, moutan skin 2.3, orchid seed 2.2, appropriate amount of casing.

[0020] A method for preparing the stomach-invigorating and detoxifying fish-flavored sausage comprises the following steps:

[0021] (1) After extracting Limonium Limonensis, Moutan Cortex, and Lanxiangzi with 6 times the amount of water, filter to obtain Chinese medicinal juice;

[0022] (2) Take the kidney beans, wash them, mix them with Chinese medicine juice and appropriate amount of water and soak them for 15 minutes, remove the bean skin and germ, continue soaking for 5 minutes, filter out t...

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PUM

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Abstract

The invention discloses a fish-flavored sausage for invigorating the stomach and detoxification, which is made of the following raw materials in parts by weight: 1,800-2,000 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 liquor 40-50, ginger powder 8-10, sugar 30-40, soy sauce 20-30, chili powder 3-5, sauerkraut minced 7-10, cod Meat 25-30, Bamboo Leaf Green Wine 8-10, Limonium 1.2-2, Moutan Bark 2.3-3, Lanxiangzi 2.2-3, appropriate amount of casing. The invention has a mellow taste and a unique taste. Food and medicinal materials such as Limonium Limonium, Cortex Moutan, orchid seeds are added, which enriches the health care effects of clearing away heat and detoxification, invigorating the stomach and detoxifying, and improving the skin.

Description

technical field [0001] The invention relates to the technical field of sausages, in particular to a fish-flavored sausage for invigorating the stomach and detoxifying 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....

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L19/00A23L13/40A23L17/00A23L13/70A23L13/60A23L33/10
CPCA23V2002/00
Inventor 黄志宇
Owner 黄志宇
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