Needle mushroom sausage and making method thereof

A production method and technology of Flammulina velutipes, which are applied in the functions of food ingredients, food science, application, etc., can solve the problem of no enoki mushrooms and sausages, etc., and achieve the effect of reducing oiliness and supplementing vitamins.

Inactive Publication Date: 2018-03-09
JIANGSU JIUSIXIANG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

No Flammulina velutipes and sausages yet

Method used

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Embodiment Construction

[0019] The technical features of the present invention will be further described below in conjunction with specific embodiments.

[0020] Embodiment: select 500 grams of pork for use, wash, grind. Flammulina velutipes are cleaned, cut into strips, drained, chopped, dried and crushed. Mix 20 grams of Flammulina velutipes with pork, add 15 grams of sugar, 7.5 grams of salt, 7.5 grams of white wine, 5 grams of soy sauce, 2 grams of monosodium glutamate, 1.5 grams of sodium hexametaphosphate, 0.3 grams of sodium sulfite and 1 gram of sweet oil. Pickle the stirred meat and Flammulina velutipes, enema, ligate and punch holes, dry in the sun, and pack into bags.

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Abstract

The invention discloses a needle mushroom sausage and a making method thereof. The needle mushroom sausage is prepared from the following raw materials: pork, sugar, salt, baijiu, soy sauce, monosodium glutamate, sodium hexametaphosphate, sodium sulfite, sweet oil, needle mushroom powder or fresh needle mushroom. The making method for the needle mushroom sausage is characterized in comprising thefollowing steps: (1) making needle mushroom powder or fresh needle mushroom; (2) making the fresh needle mushroom; (3) respectively stirring and rinsing pork lean and lean meat; (4) mixing the stirredmeat with the needle mushroom powder or fresh needle mushroom, pickling, carrying out coloclysis, ligaturing, punching, carrying out air-cure, drying and bagging. The sausage and the needle mushroomare combined, so that the taste of the sausage is diversified, so that people can take vegetables when eating meat products, the greasiness of meat is reduced, vitamins required for the human body canbe favorably supplemented so as to be healthy and environmentally friendly, and a new attempt is brought to the taste of people.

Description

technical field [0001] The invention mainly relates to the technical field of sausages and preparation methods thereof, in particular to a enoki mushroom sausage and a preparation method thereof. Background technique [0002] Enoki mushroom is an edible fungus cultivated in autumn, winter and early spring. It is famous for its smooth and tender cap, crisp handle, rich nutrition and delicious taste. It is especially a good ingredient for cold dishes and hot pots. It is rich in nutrition, fragrant and delicious. Delicious and loved by the public. According to the determination, the amino acid content of Flammulina velutipes is very rich, higher than that of common mushrooms, especially the content of lysine is particularly high, and lysine has the function of promoting children's intellectual development. Flammulina velutipes dry product contains 8.87% protein, 60.2% carbohydrate, and 7.4% crude fiber. Regular consumption can prevent and treat ulcer disease. Flammulina velut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L31/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2250/1614
Inventor 尤敦学马利华尤丹刘兹远吕俊永
Owner JIANGSU JIUSIXIANG FOOD TECH
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