Poria cocos, rhizoma atractylodis macrocephalae and rhizoma atractylodis wine core sausage with effects of removing dampness, promoting qi circulation and losing weight

Abstract

The present invention provides a poria cocos, rhizoma atractylodis macrocephalae and rhizoma atractylodis wine core sausage with effects of removing dampness, promoting qi circulation and losing weight. The sausage is characterized by being prepared from the following raw materials: lean meat, soy sauce, nitrite, sesame oil, minced scallion, minced ginger, mung bean starch, Chinese prickly ash water, refined salt, netmeg flour and a material prepared by soaking traditional Chinese medicinal powder in wine. The sausage is prepared by material mixing and stirring, wine core adding, sausage filling, cooking, and smoking. Superiority is as follows: in the ingredients of the material prepared by soaking traditional Chinese medicinal powder in the wine and used for manufacturing the sausage, the rhizoma atractylodis has effects of drying dampness and strengthening the spleen, radix aucklandiae has effects of promoting qi circulation, and rhizoma cyperi has effects of dispersing the liver and regulating qi; rhizoma chuanxiong has effects of activating blood and promoting qi circulation, and radix angelicae sinensis has effects of supplementing and activating blood. By combining the various ingredients, the sausage has effects of strengthening the spleen and drying dampness, and reducing phlegm, promoting qi circulation and activating blood. The traditional Chinese medicines are soaked with the wine, so that the effects are more significant. The original nature of the lean meat is changed after the treatment of the material prepared by soaking the traditional Chinese medicinal powder in the wine, so that the sausage has functions of reducing phlegm, promoting qi circulation, and losing weight.

Description

Technical field [0001] The invention relates to a sausage, in particular to a wine-cored sausage of Fuzhu, promoting dampness, promoting qi, and reducing weight. Background technique [0002] In the eyes of most people, sausages increase nutrition. Many people like to eat sausages, but some people are over-nutrient and very obese. How to satisfy people who can not only enjoy the deliciousness of sausages, but also achieve the effect of losing weight is the problem we have to solve. Summary of the invention [0003] The purpose of the present invention is to design a wine-cored sausage with Fushu, promoting dampness, promoting qi, and reducing weight, which adds weight loss function to common sausages. [0004] The technical scheme of the present invention: [0005] A wine-cored sausage with Fushu, dampness, qi, and weight loss, characterized in that its formula is: 25-40% refined meat, 3-5% soy sauce, nitrate less than 0.1%, sesame oil 1-3%, and chopped green onion 2-5 %, 2-3% grou...

AI Technical Summary

Problems solved by technology

[0002] In the minds of ordinary people, sausages increase nutrition. Many people like to eat sausages, but some people are overnourished and very obese.