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Preparation method of zinc-rich shiitake mushroom and mutton sausage

A technology for shiitake mushrooms and mutton, which is applied in the fields of botanical equipment and methods, mushroom cultivation, functions of food ingredients, etc., can solve the problems of irritating stomach and intestines, adverse absorption, etc., and achieve the effect of broad market prospects.

Pending Publication Date: 2017-12-29
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Inorganic zinc and organic zinc preparations for zinc supplementation usually have the disadvantages of being unfavorable to absorption or irritating the stomach and intestines, while the third-generation biological zinc preparation polysaccharide zinc and protein zinc have high absorption rate and have both zinc supplementation and nutritional functions. It is the development direction of zinc supplementation in the future

Method used

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  • Preparation method of zinc-rich shiitake mushroom and mutton sausage
  • Preparation method of zinc-rich shiitake mushroom and mutton sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Weigh 97 grams of mutton, 3 grams of shiitake mushroom powder, 0.7 grams of salt, 2 grams of white sugar, 1 gram of five-spice powder, 0.2 grams of monosodium glutamate, and 2 grams of soy sauce.

[0029] (1) thawing, thawing the mutton in a freezer at 0-4°C;

[0030] (2) trimming, peel off the skin, connective tissue, tendons and sundries of the thawed mutton, cut into pieces and weigh;

[0031] (3) Grinding, after soaking in cooking wine for 20 minutes, put the mutton into a meat grinder and grind it;

[0032] (4) Chop and mix, first put the minced mutton into a chopping machine and chop and mix, then add zinc-rich shiitake mushrooms, salt, white sugar, five-spice powder, monosodium glutamate, soy sauce in turn, mix evenly to obtain fillings, and place for 20 minutes;

[0033] (5) Filling, pouring the stuffing after chopping and mixing into sheep casings with a sausage enema, performing sausage enema and knotting to obtain sausages;

[0034] (6) Cooking, put the sau...

Embodiment 2

[0037] Weigh 70 grams of mutton, 30 grams of fresh shiitake mushrooms, 0.7 grams of salt, 2 grams of white sugar, 1 gram of five-spice powder, 0.2 grams of monosodium glutamate, and 2 grams of soy sauce.

[0038] (1) thawing, thawing the mutton in a freezer at 0-4°C;

[0039] (2) trimming, peel off the skin, connective tissue, tendons and sundries of the thawed mutton, cut into pieces and weigh;

[0040] (3) Grinding, after soaking in cooking wine for 20 minutes, put the mutton into a meat grinder and grind it;

[0041] (4) Chop and mix, first put the minced mutton into a chopping machine and chop and mix, then add zinc-rich shiitake mushrooms, salt, white sugar, five-spice powder, monosodium glutamate, soy sauce in turn, mix evenly to obtain fillings, and place for 20 minutes;

[0042] (5) Filling, pouring the stuffing after chopping and mixing into sheep casings with a sausage enema, performing sausage enema and knotting to obtain sausages;

[0043] (6) Cooking, put the sa...

Embodiment 3

[0046] Weigh 95 grams of mutton, 5 wt grams of shiitake mushroom powder, 0.7 grams of salt, 2 grams of white granulated sugar, 1 gram of five-spice powder, 0.2 grams of monosodium glutamate, and 2 grams of soy sauce.

[0047] (1) thawing, thawing the mutton in a freezer at 0-4°C;

[0048] (2) trimming, peel off the skin, connective tissue, tendons and sundries of the thawed mutton, cut into pieces and weigh;

[0049] (3) Grinding, after soaking in cooking wine for 20 minutes, put the mutton into a meat grinder and grind it;

[0050] (4) Chop and mix, first put the minced mutton into a chopping machine and chop and mix, then add zinc-rich shiitake mushrooms, salt, white sugar, five-spice powder, monosodium glutamate, soy sauce in turn, mix evenly to obtain fillings, and place for 20 minutes;

[0051] (5) Filling, pouring the stuffing after chopping and mixing into sheep casings with a sausage enema, performing sausage enema and knotting to obtain sausages;

[0052] (6) Cookin...

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Abstract

The invention belongs to the field of foods and particularly relates to a preparation method of zinc-rich shiitake mushroom and mutton sausage. Shiitake mushrooms which are obtained by zinc-rich cultivation and have higher zinc content are used as raw materials to be matched with mutton, so as to research and develop the zinc-rich shiitake mushroom and mutton sausage. The shiitake mushrooms have a good capability of enriching zinc, and inorganic zinc added into the base material can be converted to biological zinc such as protein zinc and polysaccharide zinc by virtue of growth of the shiitake mushrooms. The zinc-rich shiitake mushroom and mutton sausage can not only supply nutrients of the shiitake mushrooms and the mutton but also supplement necessary zinc for the human body, has an important effect of supplementing zinc for children daily, and has broad market prospects.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of zinc-rich mushroom and mutton sausage. Background technique [0002] Lentinus edodes, also known as Lentinus edodes, is an important part of the edible fungi family and the second largest edible fungus in the world. It not only tastes unique and delicious, but also has rich nutritional value and various medicinal and health functions. It contains High protein, amino acid and a variety of flavor substances, as well as active ingredients such as lentinan, dietary fiber and lentinan purine can prevent rickets and anemia, lower cholesterol, prevent arteriosclerosis, lower blood fat, enhance immunity and anti-tumor, etc. . [0003] Micronutrient deficiencies, especially zinc deficiencies, have attracted more and more attention worldwide. According to the WHO survey, nearly one-third of the world's population is facing health problems caused by zinc deficiency,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L31/00A23L33/00A01G1/04
CPCA01G18/00A23L13/42A23L13/65A23L31/00A23L33/00A23V2002/00A23V2200/30A23V2250/1642
Inventor 冮洁兰晓勇符艺珊董海鹏
Owner DALIAN NATIONALITIES UNIVERSITY
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