Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
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
View PDF0 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
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
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
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.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
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
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more