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Rose pork flavor sausage and preparation method thereof

A technology of roses and rose dregs, which is applied in food science, animal feed, and the function of food ingredients, and can solve problems such as environmental pollution, pungent smell of flower dregs, waste of resources, etc.

Inactive Publication Date: 2018-07-24
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fermented and mildewed flower dregs will produce a pungent smell, which wastes resources and seriously pollutes the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: A rosette pork-flavored sausage, the weight parts (grams) of the ingredients: pork 1000, soybean powder 15, gorgon powder 15, wine 35, rose flower 1, table salt 40, pepper powder 0.8, small Anise powder 0.8, sugar 50, monosodium glutamate 30, soy sauce 40. Perilla seed oil 0.8, chili powder 0.8;

Embodiment 2

[0024] Example 2: 1. A rosette pork flavored sausage, the weight parts (grams) of the ingredients are: pork 900, soybean powder 10, ginseng powder 15, wine 30, rose flower 2, table salt 40, pepper powder 0.5, Cumin powder 0.5, sugar 40, monosodium glutamate 20, light soy sauce 30-40, chili powder 0.4, perilla seed oil 0.2;

Embodiment 3

[0025] Example three: 1. A rosette pork flavored sausage, the weight parts (grams) of the ingredients are: pork 950, soybean powder 20, ginseng powder 15, wine 35, rose flower 2, table salt 40, pepper powder 0.5, Cumin powder 0.5, sugar 40, monosodium glutamate 20, light soy sauce 30-40, chili powder 0.4, perilla seed oil 0.2;

[0026] A method for making beauty sausages includes the following steps:

[0027] (1) Soak the pork in clean water for 12 hours to remove the blood, rinse and drain the water to obtain the pork;

[0028] (2) After cutting the pork into pieces, add sugar, salt, monosodium glutamate, perilla seed oil, chili powder and light soy sauce according to the weight ratio for marinating. After marinating, mince the pork

[0029] (3) After crushing the rose flower, soak it in red wine and seal it for 5-7 days, and filter to obtain the filter residue;

[0030] (4) Marinate the pork with pepper powder, cumin powder, sugar, monosodium glutamate, light soy sauce, salt, filter ...

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PUM

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Abstract

The invention discloses a rose pork flavor sausage and a preparation method thereof. The rose pork flavor sausage comprises the following composition raw materials: pork fed with rose dreg feed, soybean meal, gordon euryale seed powder, grape wine, roses, table salt, Chinese prickly ash powder, cumin powder, white sugar, monosodium glutamate, light soy sauce, chili powder and perilla seed oil. Theraw materials of the sausage produced by the preparation method adopt the pork fed with the feed prepared from rose dregs, and the pork is bright red in color and soft in taste. Shown by detection ofauthoritative departments, the rose pork contains more than 40 kinds of abundant nutrient elements such as potassium, calcium, sodium, zinc and the like essential for human bodies, also the content of organic nutrition components is very high, and the rose pork basically does not contain saturated fatty acid and cholesterol and can effectively prevent occurrence of hypertension, hyperlipemia andcoronary heart disease. Furthermore, the rose pork has good helping effects on dyssecretosis, fatigue relief and wound healing. The rose pork contains abundant nutrients, so the rose pork sausage hasgood experience in the aspects of taste and nutrients and has very high value.

Description

Technical field [0001] The invention relates to the field of food, in particular to a rosette pork flavored sausage and a preparation method thereof. Background technique [0002] Sausage is a long cylindrical tubular food made by using very ancient food production and meat preservation technology to mince animal meat into a mud, and then pour it into casings. [0003] Chinese sausages have a long history, and there are many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages. The main difference is that the Cantonese-style taste is sweet as in patent CN104738674A, and the Sichuan-style taste is spicy as in patent CN105685661A. There are calcium-supplementing and nutritious sausages, such as patents CN 103704757A, CN103976394A, CN102894390A. These functional sausages pay attention to nutritional value. By adding some nutritious ingredients, the sausage has a tonic effect but is insufficient in taste. [0004] The purpose of the present inventi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/70A23L33/10A23K10/37A23K50/30
CPCA23V2002/00A23K10/37A23K50/30A23L13/65A23L13/72A23L33/10A23V2200/30A23V2200/302A23V2200/32A23V2200/326Y02P60/87
Inventor 黄朋勉王梓鉴陈金星
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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