Preparation method of health-care nutritional sausage
A method of making sausages, which is applied to the functions of food ingredients, bacteria used in food preparation, food ingredients as odor improvers, etc., can solve the problems of affecting the quality of sausages and the weak aroma of sausages, so as to improve the body's immunity , good health effects, and the effect of preventing oxidation
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Embodiment 1
[0040] A method for making health-care and nutritious sausages comprises the following steps:
[0041] (1) Pretreatment: select the pork with a mass ratio of lean meat and fat meat of 8:3, wash it, put it in a meat grinder, and grind it into meat stuffing;
[0042] (2) Pickling: add seasoning, spices, compound Chinese herbal medicine, microbial agent and exogenous amino acid to the meat stuffing obtained in step (1), stir evenly, and marinate for 3 hours; the pork, seasoning, spices, The mass ratio of compound Chinese herbal medicine, microbial agent and exogenous amino acid is 100:5:5:5:1:1; the microbial agent is composed of Pediococcus pentosaceae, Debaria hansenii, Lactobacillus plantarum, Staphylococcus xylosus and Penicillium chrysogenum; the exogenous amino acid consists of L-phenylalanine, L-glutamic acid, methionine and valine with a mass ratio of 9:1:3:4:3:3 acid, isoleucine and leucine; the compound Chinese herbal medicine was fried at 80°C for 6 hours and then pul...
Embodiment 2
[0048] A method for making health-care and nutritious sausages comprises the following steps:
[0049] (1) Pretreatment: select the pork with a mass ratio of lean meat and fat meat of 6:3, wash it, put it in a meat grinder, and grind it into meat stuffing;
[0050] (2) Pickling: add seasoning, spices, compound Chinese herbal medicine, microbial agent and exogenous amino acid to the meat stuffing obtained in step (1), stir evenly, and marinate for 2 hours; the pork, seasoning, spices, The mass ratio of compound Chinese herbal medicine, microbial agent and exogenous amino acid is 80:1:1:1:0.1:0.1; the microbial agent is composed of Pediococcus pentosaceae, Debaria hansenii, Lactobacillus plantarum, Staphylococcus xylosus and Penicillium chrysogenum; the exogenous amino acid consists of L-phenylalanine, L-glutamic acid, methionine and valine with a mass ratio of 9:1:3:4:3:3 acid, isoleucine and leucine; the compound Chinese herbal medicine is fried at 60°C for 5 hours and then p...
Embodiment 3
[0056] A method for making health-care and nutritious sausages comprises the following steps:
[0057] (1) Pretreatment: select the pork with a mass ratio of lean meat and fat meat of 7:3, wash it, put it in a meat grinder, and grind it into meat stuffing;
[0058] (2) Pickling: add seasoning, spices, compound Chinese herbal medicine, microbial agent and exogenous amino acid to the meat stuffing obtained in step (1), stir evenly, and marinate for 3 hours; the pork, seasoning, spices, The mass ratio of compound Chinese herbal medicine, microbial agent and exogenous amino acid is 90:3:3:3:0.5:0.5; the microbial agent is composed of Pediococcus pentosaceae, Debaria hansenii, Lactobacillus plantarum, Staphylococcus xylosus and Penicillium chrysogenum; the exogenous amino acid consists of L-phenylalanine, L-glutamic acid, methionine and valine with a mass ratio of 9:1:3:4:3:3 acid, isoleucine and leucine; the compound Chinese herbal medicine is fried at 70°C for 6 hours and then c...
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