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
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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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