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Processing method of Radix Echinopsis sausages

A processing method and technology of leaking reeds, which are applied in the processing field of Yuzhou leaking reed sausages, can solve the problems of not adding Yuzhou leaking reeds, and achieve the effects of enhancing immunity, unique flavor, and preventing high blood pressure

Inactive Publication Date: 2017-04-26
怀宁县恒达畜产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there is no report of adding Yuzhou Leulu to make sausage with blood pressure lowering effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A processing method of Yuzhou leaky sausage, comprising the following steps:

[0025] (1) Clean and slice fresh Yuzhou Loulu, dry in the sun, pulverize with a pulverizer, and pass through a 40-mesh sieve to obtain Loulu powder; weigh the Loulu powder and place it in a conical flask, and mix with 70% of Ethanol was mixed according to the material-liquid ratio of 1:30, ultrasonically extracted twice at 60°C for 30 minutes each time, and then vacuum filtered to remove the residue and then the filtrate was combined, and the filtrate was concentrated to an extract by a rotary evaporator; finally Dissolve the obtained extract with three times the amount of deionized water, extract twice with n-butanol, concentrate to extract, and after drying, use 30% ethanol to dilute to 100mL to obtain the total flavonoids extract of Yuzhou loulu; Transfer the total flavonoids extract of Yuzhou Leucanthus to a rotary evaporator and distill it under reduced pressure to a thick paste, dry it ...

Embodiment 2

[0037] A processing method of Yuzhou leaky sausage, comprising the following steps:

[0038](1) Clean and slice fresh Yuzhou Loulu, dry in the sun, pulverize with a pulverizer, and pass through a 40-mesh sieve to obtain Loulu powder; weigh the Loulu powder and place it in a conical flask, and mix with 70% of Ethanol was mixed according to the material-liquid ratio of 1:30, ultrasonically extracted twice at 60°C for 30 minutes each time, and then vacuum filtered to remove the residue and then the filtrate was combined, and the filtrate was concentrated to an extract by a rotary evaporator; finally Dissolve the obtained extract with three times the amount of deionized water, extract twice with n-butanol, concentrate to extract, and after drying, use 30% ethanol to dilute to 100mL to obtain the total flavonoids extract of Yuzhou loulu; Transfer the total flavonoids extract of Yuzhou Leucanthus to a rotary evaporator and distill it under reduced pressure to a thick paste, dry it i...

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PUM

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Abstract

The invention discloses a processing method of Radix Echinopsis sausages. The method comprises the following steps: 1, preparing Radix Echinopsis general flavones; 2, preparing kiwi fruit powder; 2, preparing Hericium erinaceus granules; 4, preparing rose flower powder; 5, mincing a meat stuffing; 6, mixing the Radix Echinopsis general flavones, the kiwi fruit powder, the Hericium erinaceus granules, the rose flower powder and the meat stuffing with Radix Puerariae powder, salt, soy sauce, okra oil, a spice, liquor, cerealose, monosodium glutamate and water, and stirring above materials to obtain a stuffing; 7, filling pig casings; 8, pricking the casings to form holes in order to discharge air; 9, drying obtained sausages; and 19, packaging the dried sausages. The Radix Echinopsis sausages produced through the processing method of Radix Echinopsis sausages have refreshing, fragrant and non-greasy taste, contain rich nutrients, have the efficacy of clearing heat and reducing internal heat, nourishing yin and enriching yang, preventing ageing, enhancing the immunity, strengthening the stomach and digesting foods, and reducing the blood fat and the blood pressure, and also have the natural fragrance of rose flowers.

Description

technical field [0001] The invention relates to the technical field of animal product processing, in particular to a processing method of Yuzhou leaky sausage. Background technique [0002] Sausage is a food that uses very ancient food production and meat preservation technology. It is a long cylindrical tubular food made by mincing animal meat into strips and filling it into casings. Chinese sausages have a long history, and there are many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages. The main difference is that Cantonese is sweet, while Sichuan is spicy. Eating homemade sausages during Chinese New Year has become a custom in many areas in the south, and it has been preserved to this day. Sausage is made by filling the small or large casings of pigs or sheep with seasoned meat. Sausages generally refer to pork sausages, which are produced all over the country. The famous ones are Jiangsu Rugao sausage, Yunta sausage, Guangdon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/60A23L33/10A23L33/105A23L31/00A23L19/00
CPCA23V2002/00A23V2200/30A23V2200/302A23V2200/324A23V2200/32A23V2200/326A23V2200/3262A23V2250/2116A23V2250/032A23V2250/708A23V2300/10A23V2300/14A23V2300/48
Inventor 王卫平
Owner 怀宁县恒达畜产品有限公司
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