Spicy nut sausage and preparation method thereof

A sausage and spicy technology, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, and functions of food ingredients. It can solve the problems of single taste and limited functions, and achieve simple preparation methods and low cost. Effect

Inactive Publication Date: 2018-02-23

成都市新津活活饭店

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AI-Extracted Technical Summary

Problems solved by technology

[0003] Traditional sausages are all prepared from pork, which has a single taste and limited functions. With the improvement of people's living standards, the requirements for food taste are getting higher and hig...

Method used

Spicy nut sausage of the present invention adopts nut and sausage blending, and is pickled with the cooking wine prepared by Chinese herbal medicines such as honeysuckle, chrysanthemum, the sausage mouthfeel obtained is better, and has the effect of clearing away heat and reducing internal heat, eliminating annoyance and sedation.

[0038] The sausage is fresh, fragrant and spicy, has the taste of pork and the taste of nuts, and also adds Chinese herbal ingredients such as honeysuckle, which has the effects of clearing away heat and reducing fire, eliminating troubles and calming down.

[0046] The sausage is delicious and spicy, has the taste of pork and the taste of nuts, and also adds Chinese herbal ingredients such as honeysuckle, which has the effects of clearing away heat and reducing f...

Abstract

The invention relates to spicy nut sausage and a preparation method thereof, belongs to the technical field of salted product production and solves the technical problem of providing the spicy nut sausage. The sausage is prepared from the following ingredients in parts by weight: 100 parts of pork, 10 to 20 parts of walnut kernel, 10 to 20 parts of cashew nut, 10 to 20 parts of pinenut kernel, 10to 20 parts of peanut, 10 to 20 parts of hazelnut kernel, 5 to 10 parts of rapeseed oil, 10 to 20 parts of chili powder, 1 to 3 parts of saccharose, 3 to 5 parts of salt, 1 to 2 parts of five spice powder, 1 to 2 parts of seed powder of Chinese prickly ash and 2 to 10 parts of cooking wine. The spicy nut sausage disclosed by the invention is delicious, fragrant, pungent and spicy, not only has pork taste, but also has nut taste; furthermore, traditional Chinese herbal ingredients of honeysuckle flower and the like are added into the spicy nut sausage, so that the spicy nut sausage has the effects of clearing heat, decreasing internal heat, relieving restlessness and calming down; in addition, no any additive is added into the spicy nut sausage, so that the spicy nut sausage has safety andno side effects. The sausage disclosed by the invention has the advantages of simple preparation method and lower cost.

Application Domain

Food ingredient as taste affecting agentFood ingredient as mouthfeel improving agent

Technology Topic

ChemistrySucrose measurement +7

Examples

Experimental program(6)

Example Embodiment

[0025] The preparation method of the spicy nut sausage of the present invention includes the following steps:

[0026] a. Crush walnut kernels, cashews, pine nuts, peanuts and hazelnut kernels to obtain nut powder; mince pork into strips;

[0027] b. Mix the pork with rapeseed oil, chili noodles, sucrose, salt, five-spice powder, pepper powder and cooking wine, marinate for 30-60 minutes, add nut powder, and mix well to obtain fillings;

[0028] c. Pour the stuffing into the casing, smoke it at 60-70°C for 2 to 4 hours, and then air-dry it naturally.

[0029] Among them, the method of filling the stuffing into the casing can be an existing method, such as manual filling or filling with a sausage machine.

Example Embodiment

[0031] Example 1

[0032] The spicy nut sausage is prepared by the following method:

[0033] a. Preparation of cooking wine: Put chrysanthemum, honeysuckle, mulberry leaves, bamboo leaf green, rhodiola and mint leaves into white wine, soak in a dark place for more than 60 days, filter and remove slag, and get it. Among them, in parts by weight, 5 parts of chrysanthemum, 5 parts of honeysuckle, 10 parts of mulberry leaves, 10 parts of bamboo leaf green, 5 parts of rhodiola, 5 parts of mint leaves, and 100 parts of white wine.

[0034] b. Preparation of raw materials: weigh 10kg of pork; 1kg of walnut kernel; 1kg of cashew nut; 2kg of pine nut kernel; 2kg of peanut; 2kg of hazelnut kernel; 0.5kg of rapeseed oil; 1kg of chili noodles; 0.3kg of sucrose; 0.5kg of salt; 0.1kg of five-spice powder ; Pepper powder 0.2kg; cooking wine 1kg, spare.

[0035] c. Walnut kernels, cashews, pine nuts, peanuts and hazelnut kernels are crushed to obtain nut powder; the pork is ground into strips;

[0036] d. Mix the pork with rapeseed oil, chili noodles, sucrose, salt, five-spice powder, pepper powder and cooking wine, marinate for 30 minutes, add nut powder, and mix well to obtain the filling;

[0037] e. Pour the stuffing into the casing, smoke it for 2 hours at 70°C, and then air-dry it naturally.

[0038] The sausage is fragrant and spicy, with the taste of pork and the taste of nuts. It is also added with Chinese herbal medicines such as honeysuckle, which has the effects of clearing heat and reducing fire, eliminating troubles and calming.

Example Embodiment

[0039] Example 2

[0040] The spicy nut sausage is prepared by the following method:

[0041] a. Preparation of cooking wine: Put chrysanthemum, honeysuckle, mulberry leaves, bamboo leaf green, rhodiola and mint leaves into white wine, soak in a dark place for more than 60 days, filter and remove slag, and get it. Among them, in parts by weight, 10 parts of chrysanthemum, 10 parts of honeysuckle, 5 parts of mulberry leaves, 5 parts of bamboo leaf green, 10 parts of rhodiola, 10 parts of mint leaves, and 100 parts of white wine.

[0042] b. Prepare raw materials: weigh 10kg pork; 2kg walnut kernels; 2kg cashew nuts; 1kg pine nuts; 1kg peanuts; 1kg hazelnut kernels; 1kg rapeseed oil; 2kg chili noodles; 0.1kg sucrose; 0.3kg salt; 0.2kg five-spice powder; 0.1kg of pepper powder; 0.2kg of cooking wine, spare.

[0043] c. Walnut kernels, cashews, pine nuts, peanuts and hazelnut kernels are crushed to obtain nut powder; the pork is ground into strips;

[0044] d. Mix pork with rapeseed oil, chili noodles, sucrose, salt, five-spice powder, pepper powder and cooking wine, marinate for 60 minutes, add nut powder, and mix well to obtain fillings;

[0045] e. Pour the stuffing into the casing, smoke it at 60°C for 4 hours, and then air-dry it naturally.

[0046] The sausage is fragrant and spicy, with the taste of pork and the taste of nuts. It is also added with Chinese herbal medicines such as honeysuckle, which has the effects of clearing heat and reducing fire, eliminating troubles and calming.

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Description & Claims & Application Information

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Classification and recommendation of technical efficacy words

Easy to prepare
low cost

Spicy nut sausage and preparation method thereof

AI-Extracted Technical Summary

Problems solved by technology

Method used

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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