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A low-fat, sausage technology, applied in food science and other directions, can solve the problems of high fat content, monotonous sausage varieties, short meat storage time, etc., and achieve the effect of rich nutrition
Inactive Publication Date: 2018-09-28
范翼
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Abstract
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Problems solved by technology
However, the types of sausages currently on the market are relatively monotonous, and the fresh meat has a short storage time and high fat content, which cannot meet people's comprehensive requirements for the flavor, characteristics and nutrition of dried meat.
Method used
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Examples
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Effect test
Embodiment 1
[0012] A low-fat sausage, consisting of the following raw materials in parts by weight: 40 parts of wheat flour, 20 parts of beef, 30 parts of rabbit meat, 50 parts of chicken breast, 10 parts of oats, 20 parts of garlic sprouts, 15 parts of peanuts, 15 parts of sesame powder, 10 parts of cooking wine, 2 parts of chicken essence, 8 parts of ginger, 14 parts of green onion, 16 parts of sesame paste, 6 parts of table salt, and 5 parts of pepper powder.
Embodiment 2
[0014] A low-fat sausage, consisting of the following raw materials in parts by weight: 45 parts of wheat flour, 25 parts of beef, 35 parts of rabbit meat, 55 parts of chicken breast, 13 parts of oats, 25 parts of garlic sprouts, 17 parts of peanuts, 17 parts of sesame powder, 13 parts of cooking wine, 4 parts of chicken essence, 10 parts of ginger, 16 parts of green onion, 18 parts of sesame paste, 8 parts of table salt, and 6 parts of pepper powder.
Embodiment 3
[0016] A low-fat sausage, consisting of the following raw materials in parts by weight: 50 parts of wheat flour, 30 parts of beef, 40 parts of rabbit meat, 60 parts of chicken breast, 16 parts of oats, 30 parts of garlic sprouts, 19 parts of peanuts, 19 parts of sesame powder, 16 parts of cooking wine, 6 parts of chicken essence, 12 parts of ginger, 18 parts of green onion, 20 parts of sesame paste, 10 parts of table salt, and 7 parts of pepper powder.
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Abstract
The invention provides a low-fat sausage. The low-fat sausage is prepared from the following raw materials in parts by weight: 40-50 parts of wheat flour, 20-30 parts of beef, 30-40 parts of rabbit meat, 50-60 parts of chicken breast meat, 10-16 parts of oat, 20-30 parts of garlic sprouts, 15-19 parts of peanuts, 15-19 parts of sesame powder, 10-16 parts of cooking wine, 2-6 parts of chicken essence, 8-12 parts of ginger, 14-18 parts of scallions, 16-20 parts of sesame paste, 6-10 parts of table salt and 5-7 parts of Chinese prickly ash powder. The low-fat sausage has the advantages of rich nutrients, delicious taste, beautiful color, low fat, low oil, safety, sanitation and convenience in eating, has the effects of resolving heat, clearing away phlegm, removing chest heat, refreshing thestomach, quenching thirst and invigorating qi and is a popular and ideal health food.
Description
technical field [0001] The invention relates to the field of sausages, in particular to a low-fat 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. However, the types of sausages currently on the market are relatively monotonous, and fresh meat has a short storage time and high fat content, which cannot meet people's comprehensive requirements for flavor, characteristic and nutrition of dried meat. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art, and provide a low-fat sausage, which is rich in nutrition, delicious in taste, low in fat and oil, safe and hygienic, convenient to eat, and has the functions of clearing away heat and eliminating phlegm, sharpening the diaphragm, refreshing the stomach, eliminating ...
Claims
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Application Information
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