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Delicately-fragrant sausages and preparation method thereof
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A fragrance type, sausage technology, applied in the field of food processing, to achieve the effect of rich aroma, relieve headache, prevent and control high blood pressure
Inactive Publication Date: 2017-09-01
合肥绿益食品有限公司
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Abstract
Description
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Problems solved by technology
[0004] At present, there is no relevant research report on the sausage with cooling effect and its preparation method, which uses duck and pork as raw materials and adds chrysanthemum, honeysuckle, mulberry leaves, bamboo leaves, etc.
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0021] A light-flavored sausage, calculated in parts by weight, comprising the following raw materials:
[0022] 80 parts of pork, 13 parts of aquatic crustacean meat, 26 parts of corn germ oil, 5 parts of sucrose, 0.12 parts of monosodium glutamate, 2.5 parts of salt, 1.2 parts of five-spice powder, 14 parts of starch, 13 parts of carrot, 5 parts of green tea powder and 5 parts of medicinal wine . The medicinal wine is obtained by putting 8 parts of chrysanthemum, 4 parts of honeysuckle, 2 parts of mulberry leaves, 2 parts of bamboo leaf green and 7 parts of mint leaves into 72 parts of white wine, sealed and brewed in the dark for three months, and filtered to remove residue.
[0023] The preparation method comprises the following steps:
[0024] 1) Carrots are crushed;
[0025] 2) Pork and aquatic crustacean meat are marinated by adding sucrose, salt, monosodium glutamate, five-spice powder and medicinal wine;
[0026] 3) Put the marinated pork and aquatic crustacean mea...
Embodiment 2
[0030] A light-flavored sausage, calculated in parts by weight, comprising the following raw materials:
[0031] 75 parts of pork, 15 parts of aquatic crustacean meat, 20 parts of corn germ oil, 4 parts of sucrose, 0.1 part of monosodium glutamate, 2 parts of salt, 1 part of five-spice powder, 11 parts of starch, 16 parts of carrot, 3 parts of green tea powder and 4 parts of medicinal wine . Medicinal wine is obtained by putting 5 parts of chrysanthemum, 3 parts of honeysuckle, 1 part of mulberry leaves, 1 part of bamboo leaf green and 10 parts of mint leaves into 60 parts of white wine, sealed and brewed in the dark for three months, and filtered to remove the residue.
[0032] The preparation method comprises the following steps:
[0033] 1) Carrots are crushed;
[0034] 2) Pork and aquatic crustacean meat are marinated by adding sucrose, salt, monosodium glutamate, five-spice powder and medicinal wine;
[0035] 3) Put the marinated pork and aquatic crustacean meat in a c...
Embodiment 3
[0039] A light-flavored sausage, calculated in parts by weight, comprising the following raw materials:
[0040] 85 parts of pork, 10 parts of aquatic crustacean meat, 30 parts of corn germ oil, 6 parts of sucrose, 0.2 parts of monosodium glutamate, 3 parts of salt, 2 parts of five-spice powder, 16 parts of starch, 11 parts of carrot, 6 parts of green tea powder and 6 parts of medicinal wine . Medicinal wine is obtained by putting chrysanthemum, honeysuckle, mulberry leaves, bamboo leaf greens and mint leaves into white wine, sealed and brewed in the dark for three months, and filtered to remove slag.
[0041] The preparation method comprises the following steps:
[0042] 1) Carrots are crushed;
[0043] 2) Pork and aquatic crustacean meat are marinated by adding sucrose, salt, monosodium glutamate, five-spice powder and medicinal wine;
[0044] 3) Put the marinated pork and aquatic crustacean meat in a chopping machine for chopping, add corn germ oil at the initial stage o...
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Abstract
The invention provides delicately-fragrant sausages and a preparation method thereof. The delicately-fragrant sausages comprise the following raw materials of pork, aquatic crustacean meat, corn germ oil, canesugar, monosodium glutamate, salt, five spice powder, starch, carrots, green teapowder and medicated wine, wherein the medicated wine is prepared through the following steps of putting chrysanthemums, honeysuckle flowers, mulberry leaves, bamboo leaf green and mint leaves into Baijiu, and performing sealed soaking at a dark place for three months. The preparation method comprises the following steps of (1) crushing the carrots; (2) adding the canesugar, the salt, the monosodium glutamate, the five spice powder and the medicated wine to the pork and the aquatic crustacean meat, and performing pickling; (3) chopping the pickled meat, at an initial stage of chopping, adding the corn germ oil, then adding the starch, the green tea powder and the crushed carrot powder, and performing uniform mixing so as to obtain fillings; (4) pouring the fillings into sausage casings through a sausage filler; and (5) steaming the filled sausages, then conveying the steamed sausages into a fumigating machine, performing fumigating, then performing cooling, and performing packaging so as to obtain the delicately-fragrant sausages. The sausages can clear heat, reduce internal heat and nourish the lungs, and the content of saturated fat in the sausages is greatly reduced.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a light-flavor sausage and a preparation method thereof. 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. In the past, sausages were made every year before the New Year, but now sausages can be eaten at any time of the year. But 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. The longest sausage in the world was on December 27, 2008. In Bucharest, the capital of Romania, a chef ...
Claims
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Application Information
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