Sausage

A technology of sausage and parsley, applied to sausage. In this field, it can solve the problems of single-taste sausages, etc., and achieve the effect of increasing nutrients, ensuring consistency, and reliable combination of meat and vegetables

Inactive Publication Date: 2016-12-07
杨哲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, with the improvement of people's living standards, the taste requirements for sausages are getting higher and higher, and sausages with a single taste cannot meet people's needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: The weight percent of each component is: lean pork 30%, pork fat 20%, scallop material 10%, garlic 4%, parsley 4%, cornstarch 3%, seaweed powder 2%, refined salt 2% , white wine 3%, white sugar 4%, thirteen spice powder 2%, and the rest are vegetables.

Embodiment 2

[0013] Embodiment two: the weight percent of each component is: lean pork 35%, pork fat 20%, scallop material 15%, garlic 4%, parsley 4%, cornstarch 6%, seaweed powder 2%, refined salt 4% , white wine 2%, white sugar 2%, thirteen spice powder 4%, and the rest are vegetables.

Embodiment 3

[0014] Embodiment three: the percentage by weight of each component is: lean pork 35%, pork fat 20%, scallop material 15%, garlic 4%, coriander 3%, cornstarch 3%, seaweed powder 2%, refined salt 4% , 3% white wine, 2% white sugar, 1% thirteen spice powder, and the rest are vegetables.

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PUM

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Abstract

Disclosed is a sausage which is rich in taste, convenient in processing and capable of meeting demand of people. The sausage comprises, by weight, 30%-35% of pork lean, 20%-30% of pork fat, 10%-15% of scallops, 1%-4% of garlic, 1%-4% of caraway, 3%-6% of corn starch, 1%-2% of laver powder, 2%-4% of refined salt, 1%-3% of white spirit, 2%-4% of white sugar, 1%-4% of the thirteen spice and the balance of vegetables. Raw materials are made into finished products via mixing, stirring, sausage filling and steaming. On the basis of traditional flavor of the sausage, the scallops are added, so that seafood taste is achieved, and the sausage is delicious; meanwhile, the corn starch and the laver powder are added, stickiness is guaranteed, and nutrition ingredient is increased; necessary nutrition for human being is guaranteed by the addition of the vegetables, and the sausage is reliable and delicious with mixture of meat and the vegetables.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sausage. Background technique [0002] Sausage is a long cylindrical tubular food made by using very ancient food production and meat preservation technology to grind animal meat into a puree and then pour it into casings. The main difference is that Cantonese is sweet, while Sichuan is spicy. In the past, sausages were made every year before the New Year, but now sausages can be eaten at any time of the year. At present, along with the improvement of people's living standards, the taste requirements for sausages are also getting higher and higher, and sausages with a single taste cannot meet people's needs. Contents of the invention [0003] Aiming at the above problems, the invention provides a sausage with rich taste, convenient processing and meeting people's needs. [0004] The technical scheme of the present invention is: comprise following component by weight percenta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/333
Inventor 杨哲
Owner 杨哲
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