Moringa oleifera and cuttlefish meat sausages and preparation method thereof

A meat sausage and cuttlefish technology, which is applied to the field of Moringa cuttlefish sausage and its preparation, can solve the problems of lack of nutrients, single taste of meat sausage, etc., and achieve the effects of long aftertaste, rich flavor, and scientific and reasonable formula matching.

Inactive Publication Date: 2017-05-31
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The meat sausage currently on the market has a single taste and lacks nutrients. Therefore, it is still nece

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of Moringa cuttlefish sausage, the raw materials are: 6500 grams of clean cuttlefish meat, 100 grams of cuttlefish juice, 1000 grams of lean pork meat, 500 grams of pork fat meat, 500 grams of Moringa leaves, 100 grams of salt, 150 grams of garlic, and 2 grams of monosodium glutamate. gram, 20 grams of sugar, 7 grams of pure pepper, 300 grams of cornstarch, 150 grams of red yeast rice powder, 2000 grams of water, 5000 grams of casing (sheep small intestine).

[0036] A kind of processing steps of Moringa cuttlefish sausage is:

[0037] (1) Preliminary processing of raw materials:

[0038] a. Put the clean squid meat, pork lean meat, and pork fat into the meat grinder to grind the meat into minced meat;

[0039] b. Shred Moringa;

[0040] c. Cut the garlic into pieces, soak in water for 1 hour, and filter to get the garlic water;

[0041] (2) Mixing of enema stuffing:

[0042] a. Add salt, garlic water, monosodium glutamate, sugar, pure pepper, cornstarch, red...

Embodiment 2

[0051] A kind of Moringa cuttlefish sausage, the raw materials are: clean cuttlefish meat 3250 grams, cuttlefish juice 50 grams, pork lean meat 500 grams, pork fat meat 250 grams, Moringa leaves 250 grams, salt 50 grams, garlic 75 grams, monosodium glutamate 1 gram, 10 grams of sugar, 3.5 grams of pure pepper, 150 grams of cornstarch, 75 grams of red yeast rice powder, 1000 grams of water, 2500 grams of casing (sheep small intestine).

[0052] A kind of processing steps of Moringa cuttlefish sausage is:

[0053] (1) Preliminary processing of raw materials:

[0054] a. Put the clean squid meat, pork lean meat, and pork fat into the meat grinder to grind the meat into minced meat;

[0055] b. Shred Moringa;

[0056] c. Cut the garlic into pieces, soak in water for 1 hour, and filter to get the garlic water;

[0057] (2) Mixing of enema stuffing:

[0058] a. Add salt, garlic water, monosodium glutamate, sugar, pure pepper, cornstarch, red yeast rice powder, cuttlefish juice i...

Embodiment 3

[0067] A kind of Moringa cuttlefish sausage, the raw materials are: 13000 grams of clean cuttlefish meat, 200 grams of cuttlefish juice, 2000 grams of lean pork meat, 1000 grams of pork fat meat, 1000 grams of Moringa leaves, 200 grams of salt, 300 grams of garlic, and 400 grams of monosodium glutamate. gram, 40 grams of sugar, 14 grams of pure pepper, 600 grams of cornstarch, 300 grams of red yeast rice powder, 4000 grams of water, 10000 grams of casing (sheep small intestine).

[0068] A kind of processing steps of Moringa cuttlefish sausage is:

[0069] (1) Preliminary processing of raw materials:

[0070] a. Put the clean squid meat, pork lean meat, and pork fat into the meat grinder to grind the meat into minced meat;

[0071] b. Shred Moringa;

[0072] c. Cut the garlic into pieces, soak in water for 1 hour, and filter to get the garlic water;

[0073] (2) Mixing of enema stuffing:

[0074] a. Add salt, garlic water, monosodium glutamate, sugar, pure pepper, cornstar...

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PUM

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Abstract

The present invention relates to moringa oleifera and cuttlefish meat sausages and a preparation method thereof. The moringa oleifera and cuttlefish meat sausages comprise the following components in parts by mass: 32.5-130 parts of net cuttlefish meat, 0.5-2 parts of cuttlefish juice, 5-20 parts of pork lean meat, 2.5-10 parts of pig fat, 2.5-10 parts of moringa oleifera leaves, 0.5-2 parts of salt, 0.75-3 parts of garlics, 0.01-0.04 part of monosodium glutamate, 0.1-0.4 part of white sugar, 0.035-0.14 part of pepper, 1.5-6 parts of corn starch, 0.75-3 parts of red yeast powder, 10-40 parts of water and 25-100 parts of sausage casings. The provided moringa oleifera and cuttlefish meat sausages are strict in selection and scientific and reasonable in recipe matching, and meet the requirements in the aspects of nutrition, taste, color and luster, etc. The prepared moringa oleifera and cuttlefish meat sausages have the characteristics of being mellow in flavor, delicious and palatable, and long in aftertaste. The provided moringa oleifera and cuttlefish meat sausages are rich in nutritional value and can meet the needs of tastes in different regions. The preparation method emphasizes the control of the ratios of the raw materials and the match of seasoning products, and more shows the deliciousness of sauced and marinated dish products.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a moringa cuttlefish sausage and a preparation method thereof. Background technique [0002] Enema products are a relatively traditional food. Harbin red sausage, Northeast blood sausage, and Guangdong sausage are all very famous enema products. The preparation method of sausage is generally to grind the raw materials roughly, cut the fat into cubes, add auxiliary materials, pour into natural casings or artificial casings, and then cook or dry or bake to form a unique flavor. [0003] The meat sausage currently on the market has a single taste and lacks nutritional components. Therefore, it is still necessary to study a kind of meat sausage that takes into account the requirements of nutrition, taste, color and other aspects. Contents of the invention [0004] The purpose of the present invention is to overcome the deficiencies of the prior art and provide ...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L29/00
CPCA23V2002/00A23V2250/5118
Inventor 李锐
Owner LINGNAN NORMAL UNIV
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