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Sausage with faint fragrance

A sausage and fragrance technology, applied in the field of sausage, can solve the problems of short meat preservation time, inability to meet the flavor, characteristic, nutrition of dried meat, and monotonous sausage varieties

Inactive Publication Date: 2018-09-04
范翼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the types of sausages currently on the market are relatively monotonous, and the preservation time of fresh meat is relatively short, which cannot meet people's comprehensive requirements for the flavor, characteristics and nutrition of dried meat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A fragrant sausage, which is composed of the following raw materials in parts by weight: 150 parts of lean pork, 90 parts of fatty pork, 20 parts of coconut, 24 parts of chive flowers, 7-11 parts of green tea, 20 parts of chickpeas, 20 parts of vegetable oil, spices 18 parts of wine, 8 parts of ginger, 14 parts of green onion, 16 parts of natto, 10 parts of watermelon juice, 16 parts of sesame paste, 6 parts of table salt, 12 parts of white sugar, 5 parts of pepper powder, and 10 parts of bamboo shoots.

Embodiment 2

[0014] A fragrant sausage, which is composed of the following raw materials in parts by weight: 160 parts of lean pork, 100 parts of fatty pork, 25 parts of coconut, 27 parts of chive flowers, 9 parts of green tea, 23 parts of chickpeas, 22 parts of vegetable oil, and 20 parts of spiced wine 10 parts of ginger, 16 parts of onion, 19 parts of natto, 11 parts of watermelon juice, 18 parts of sesame paste, 8 parts of salt, 13 parts of white sugar, 6 parts of pepper powder, and 13 parts of bamboo shoots.

Embodiment 3

[0016] A fragrant sausage, which is composed of the following raw materials in parts by weight: 170 parts of lean pork, 110 parts of fatty pork, 30 parts of coconut, 30 parts of chive flowers, 11 parts of green tea, 26 parts of chickpeas, 24 parts of vegetable oil, and 22 parts of spiced wine 12 parts of ginger, 18 parts of onion, 22 parts of natto, 12 parts of watermelon juice, 20 parts of sesame paste, 10 parts of salt, 14 parts of white sugar, 7 parts of pepper powder, and 16 parts of bamboo shoots.

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Abstract

The present invention provides a sausage with a faint fragrance. The sausage is comprised of the following raw materials in parts by weight: 150 to 170 parts of lean pork, 90 to 110 parts of pork fat,20 to 30 parts of coconuts, 24 to 30 parts of leek flowers, 7 to 11 parts of green tea, 20 to 26 parts of chickpeas, 20 to 24 parts of vegetable oil, 18 to 22 parts of spice wine, 8 to 12 parts of ginger, 14 to 18 parts of welsh onions, 16 to 22 parts of natto, 10 to 12 parts of watermelon juice, 16 to 20 parts of sesame paste, 6 to 10 parts of table salt, 12 to 14 parts of white granulated sugar, 5 to 7 parts of Chinese prickly ash powder, and 10 to 16 parts of bamboo shoots. The sausage is rich in proteins, selenium element and anthocyanins, is fully crisp and refreshing, is delicious, andhas the functions of clearing away heat, eliminating phlegm, benefiting diaphragm and stomach, quenching thirst and invigorating qi.

Description

technical field [0001] The invention relates to the field of sausages, in particular to a fragrant sausage. Background technique [0002] Sausage is a traditional delicacy in my country's meat products, which has the effect of appetizing and increasing appetite. There are many ways to make sausage, with different styles and different tastes. But the kind of sausage on the market is relatively monotonous at present, and the preservation time of fresh meat is relatively short, can not satisfy people's comprehensive requirement to the local flavor, characteristic, nutrition of jerky food. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a fragrant sausage rich in protein, selenium and anthocyanins, crisp and refreshing, delicious, and has the functions of clearing away heat and eliminating phlegm, refreshing the stomach, quenching thirst and replenishing qi. . [0004] In order to achieve t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L33/00
CPCA23L13/65A23L33/00A23V2002/00A23V2200/30A23V2200/32
Inventor 范翼
Owner 范翼
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