Corn sausage and making method

A technology of corn sausage and sweet corn kernels, which is applied in the direction of food ingredients as taste improvers, food science, etc., can solve the problems of unfavorable consumer health, unsuitable for healthy diet, high fat content of pork, etc., so as to be easily digested, The effect of rich taste, soft taste and Q elasticity

Inactive Publication Date: 2019-08-13
文彦然
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The sweet taste of the current corn sausage mainly comes from the added sugar and other additives, long-term consumption is not conducive to the health of consumers
In addition, the current main ingredient of corn sausage is pork, which has a high fat content, which does not meet the needs of modern people for a healthy diet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The technical solution of the present invention provides a kind of corn sausage, which comprises the following raw materials in parts by weight:

[0046] 40 parts of pork, 20 parts of fish, 20 parts of sweet corn kernels, 5 parts of starch, 10 parts of yam powder, 2 parts of cooking wine, 1 part of pepper, 2 parts of rock sugar, and 1 part of salt.

[0047] Among the raw materials, the meat is a mixture of fish and pork. On the one hand, it can reduce the fat content in the meat, making the corn sausage more in line with the healthy dietary needs of modern people. On the other hand, the specific ratio of pork and fish can make the filling taste More tender Q elastic.

[0048] Sweet corn kernels act as sweeteners, replacing the addition of sugar, making corn sausages sweeter and healthier at the same time.

[0049] Yam powder contains protein, sugar, vitamins, fat, choline, amylase and other ingredients, and also contains iodine, calcium, iron, phosphorus and other indi...

Embodiment 2

[0051] The technical solution of the present invention provides a kind of corn sausage, which comprises the following raw materials in parts by weight:

[0052] 60 parts of pork, 30 parts of fish, 30 parts of sweet corn kernels, 15 parts of starch, 20 parts of yam powder, 6 parts of cooking wine, 2 parts of pepper, 5 parts of rock sugar, and 5 parts of salt.

Embodiment 3

[0054] The technical solution of the present invention provides a kind of corn sausage, which comprises the following raw materials in parts by weight:

[0055] 50 parts of pork, 25 parts of fish, 25 parts of sweet corn kernels, 10 parts of starch, 15 parts of yam powder, 4 parts of cooking wine, 1.5 parts of pepper, 3 parts of rock sugar, and 3 parts of salt.

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PUM

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Abstract

The invention provides a corn sausage and a making method. The corn sausage is made from pork, fish, sweet corn kernels, starch, common yam rhizome powder, cooking wine, Chinese prickly ash, rock candy and salt. The invention further provides a making method of the corn sausage. According to the technical scheme, additives such as sugar are not added in the corn sausage, and the corn sausage meetsthe requirements of modern people on healthy eating; in raw materials, the meat adopts the pork and fish which are mixed, on the one hand, the fat content in the meat can be lowered, and the corn sausage can better meet the healthy eating requirements of modern people; on the other hand, by means of the specific proportion, the taste of fillings can be more tender and bouncy.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a corn sausage and a preparation method thereof. Background technique [0002] Corn sausage is one of the common foods on the dining table, which has the advantages of convenient eating and sweet taste. [0003] The sweet taste of the current corn sausage mainly comes from the added sugar and other additives, and long-term consumption is not conducive to the health of consumers. In addition, the current main ingredient of corn sausage is pork, which has a high fat content, which does not meet the needs of modern people for a healthy diet. Contents of the invention [0004] In order to solve the problems existing in the corn sausage in the prior art, the object of the present invention is to provide a corn sausage and a preparation method thereof. [0005] To achieve the above object, the present invention adopts the following technical solutions: [0006]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/50A23L13/40A23L17/00A23L7/10A23L19/10
CPCA23V2002/00A23L7/10A23L13/428A23L13/52A23L13/65A23L17/70A23L19/10A23V2200/14
Inventor 文彦然
Owner 文彦然
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