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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[0039] Example 1
[0040] A manufacturing method of health and nutrition sausage includes the following steps:
[0041] (1) Pretreatment: select pork with a mass ratio of lean meat to fat meat of 8:3, wash it and place it in a meat grinder to mince it into meat;
[0042] (2) Marinating: Add seasonings, spices, compound Chinese herbal medicines, microbial inoculants and exogenous amino acids to the meat filling obtained in step (1), stir evenly, and marinate for 3 hours; the pork, seasonings, spices, The mass ratio of compound Chinese herbal medicine, microbial inoculum and exogenous amino acid is 100:5:5:5:1:1; the microbial inoculum is composed of Pediococcus pentosaceus, Debaryomyces hansenii, Lactobacillus plantarum, It is composed of Staphylococcus xylosus and Penicillium chrysogenum; the exogenous amino acids are composed 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 medicin...
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[0047] Example 2
[0048] A manufacturing method of health-care and nutrition sausage includes the following steps:
[0049] (1) Pretreatment: select pork with a mass ratio of lean meat to fat meat of 6:3, clean it and place it in a meat grinder to mince it into meat;
[0050] (2) Marinating: add seasonings, spices, compound Chinese herbal medicines, microbial inoculants and exogenous amino acids to the meat filling obtained in step (1), stir evenly, and marinate for 2 hours; the pork, seasonings, spices, The mass ratio of compound Chinese herbal medicine, microbial inoculum and exogenous amino acid is 80:1:1:1:1:0.1:0.1; the microbial inoculum is composed of Pediococcus pentosaceus, Debaryomyces hansenii, Lactobacillus plantarum, It is composed of Staphylococcus xylosus and Penicillium chrysogenum; the exogenous amino acids are composed 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 he...
Example Embodiment
[0055] Example 3
[0056] A manufacturing method of health and nutrition sausage includes the following steps:
[0057] (1) Pretreatment: select pork with a mass ratio of lean meat and fat meat of 7:3, clean it and place it in a meat grinder to mince it into meat;
[0058] (2) Marinating: add seasonings, spices, compound Chinese herbal medicines, microbial inoculants and exogenous amino acids to the meat filling obtained in step (1), stir evenly, and marinate for 3 hours; the pork, seasonings, spices, The mass ratio of compound Chinese herbal medicine, microbial inoculum and exogenous amino acid is 90:3:3:3:0.5:0.5; the microbial inoculum is composed of Pediococcus pentosaceus, Debaryomyces hansenii, Lactobacillus plantarum, It is composed of Staphylococcus xylosus and Penicillium chrysogenum; the exogenous amino acids are composed 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 m...
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