Red bean pork sausage

Abstract

The invention provides a red bean pork sausage. The sausage is composed of the following raw materials in parts by weight: 70 to 90 parts of streaky pork, 25 to 35 parts of red beans, 7 to 9 parts oflotus seeds, 8 to 10 parts of millet, 8 to 12 parts of coix seeds, 12 to 14 parts of glutinous rice, 8 to 10 parts of red dates, 7 to 11 parts of mung beans, 20 to 30 parts of high-alcoholicity whitespirit, 8 to 10 parts of ginger powder, 15 to 21 parts of roots of tuftedhair fig, 10 to 14 parts of manyinflorescenced sweetvetch roots, 20 to 30 parts of sugar, 14 to 18 parts of soy sauce, 16 to 22parts of salt, 30 to 40 parts of honey, 8 to 10 parts of black beans and 10 to 15 parts of oat. The sausage has a fragrant, glutinous, slightly sweet, smooth and tasty mouth feel, is low in sugar, low in fat and comprehensive and rich in nutrients, and can play the efficacy of invigorating the spleen, tonifying qi, caring health and preserving health with long-term consumption.

Description

technical field [0001] The invention relates to the field of sausages, in particular to a red bean pork sausage. Background technique [0002] Sausage has a history of thousands of years in China. It can be preserved for a long time without deterioration and has a unique taste. It is one of the traditional Chinese meat products and is favored by consumers. 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. With the improvement of people's living standards, there are higher requirements for the economic value and edible value of sausages. However, in the current market for bacon, in the production process, manufacturers often add a variety of food additives to cover up the smoked meat in order to improve the food. Too many food additives not only cover up the smoked meat, but also cover the aroma of the meat itself, and t...

AI Technical Summary

Problems solved by technology

However, in the current market for bacon, in the production process, manufacturers often add a variety of food additives to cover up the smoked meat in order to improve the food. Too many food additives not only cover up the smoked meat, but also cover the aroma of the meat itself, and too much Consumption of food additives will affect human health, and the product has a single taste and unbalanced nutrition. Long-term consumption will lead to uneven nutritional elements in the human body and affect human health