Tangerine peel sausage and preparation method thereof

A technology of tangerine peel and sausage, which is applied in the direction of food ingredients as antimicrobial preservation, food ingredients as substitutes, food ingredients as taste improvers, etc. It can solve the problems of increasing sodium, affecting health, and increasing the risk of cardiovascular diseases, etc., to achieve Rich taste and long shelf life

Pending Publication Date: 2020-02-21
珠海市斗门区基壮农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Eating foods high in table salt increases sodium intake, leading to high blood pressure, which increases the risk of embolism, infarction, and other cardiovascular diseases
[0005] At the same time,

Method used

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  • Tangerine peel sausage and preparation method thereof
  • Tangerine peel sausage and preparation method thereof
  • Tangerine peel sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A dried tangerine peel sausage, in parts by weight, consists of the following components:

[0041] 56 parts of lean meat, 24 parts of fat meat, 5 parts of the first marinade, 3.5 parts of the second marinade, and 0.003 parts of nitrite.

[0042] Wherein the first marinade comprises 1 part of rose wine, 0.05 part of allspice powder, 0.05 part of white pepper powder, 0.5 part of table salt, 3 parts of white sugar and 0.4 part of white wine.

[0043] Materials for the second marinade: 3 parts of pork bone, 0.5 part of tangerine peel, 0.1 part of angelica, 0.04 part of ginger, 0.1 part of codonopsis, 0.1 part of lemongrass, 0.2 part of vegetable oil, and 0.1 part of honey.

[0044] A kind of preparation method of tangerine peel sausage, comprises the following steps:

[0045] (1) Make the second marinade: weigh pork bones, angelica, ginger, Codonopsis pilosula, and lemongrass according to the recipe, remove impurities, cut into 2-5cm small pieces, add water, cook on medium...

Embodiment 2

[0049] A dried tangerine peel sausage, in parts by weight, consists of the following components:

[0050] 60 parts of lean meat, 10 parts of fat meat, 16 parts of the first marinade, 0.5 part of the second marinade, and 0.003 parts of nitrite.

[0051] Wherein the first marinade comprises 0.8 parts of rose wine, 0.16 parts of five-spice powder, 0.16 parts of white pepper powder, 1.6 parts of table salt, 10 parts of white sugar, and 3.28 parts of white wine.

[0052] Materials for the second marinade: 0.5 parts of pork bones, 0.5 parts of tangerine peel, 0.05 parts of angelica, 0.01 parts of ginger, 0.02 parts of Codonopsis pilosula, 0.1 parts of lemongrass, 0.3 parts of vegetable oil, and 0.5 parts of honey.

[0053] A kind of preparation method of tangerine peel sausage, comprises the following steps:

[0054] (1) Make the second marinade: weigh pork bones, angelica, ginger, Codonopsis pilosula, and lemongrass according to the recipe, remove impurities, cut into 2-5cm small ...

Embodiment 3

[0058] A dried tangerine peel sausage, in parts by weight, consists of the following components:

[0059] 40 parts of lean meat, 12 parts of fat meat, 10 parts of the first marinade, 1.5 parts of the second marinade, and 0.005 parts of nitrite.

[0060] Wherein the first marinade comprises 1.5 parts of rose wine, 0.01 part of allspice powder, 0.1 part of white pepper powder, 0.5 part of table salt, 7 parts of white sugar, and 0.89 part of white wine.

[0061] Materials for the second marinade: 2 parts of pork bone, 0.3 part of tangerine peel, 0.02 part of angelica, 0.01 part of ginger, 0.05 part of Codonopsis pilosula, 0.1 part of lemongrass, 0.05 part of vegetable oil, and 0.3 part of honey.

[0062] A kind of preparation method of tangerine peel sausage, comprises the following steps:

[0063] (1) Make the second marinade: weigh pork bones, angelica, ginger, Codonopsis pilosula, and lemongrass according to the recipe, remove impurities, cut into 2-5cm small pieces, add wate...

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Abstract

The invention belongs to the field of food and discloses a tangerine peel sausage. The tangerine peel sausage comprises main components in parts by weight as follows: 40-80 parts of pork, 4-16 parts of first marinade and 0.5-3.5 parts of second marinade, and the first marinade contains table salt, sugar, baijiu, rosolio, five spice powder and white pepper; and the second marinade is prepared frompig bones, angelica sinensis, ginger, radix codonopsis, lemongrass, tangerine peel, vegetable oil and honey as raw materials. Under the condition of no addition of pigments, the tangerine peel sausagehas bright color and luster, is purplish red and tastes mellow; and the tangerine peel is added to the sausage and the rosolio is adopted to replace traditional soy sauce, so that the sausage is lowin salt content, low in residual amount of nitrite, long in quality guarantee period and rich in nutritive values.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a tangerine peel sausage and a preparation method thereof. Background technique [0002] Sausage refers to a Chinese characteristic meat product made of meat as raw material, cut into cubes, mixed with auxiliary materials, poured into animal casings, matured, and dried. It is rich in varieties and is deeply loved by people. [0003] Sausage is a cured meat product. Due to the influence of its processing technology and the requirement of shelf life, a large amount of salt and soy sauce are usually added to sausage to reduce its water activity, prolong its shelf life and form its unique flavor. Therefore sausage has the problem that salt content is high, and people with a lighter taste cannot accept its taste. [0004] The safe intake of sodium for the human body is 1000-2500 mg, and salt contains 40% sodium, so each person can only consume 2.5-6 grams of salt per day. The World He...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L33/10A23B4/20
CPCA23L13/65A23L13/428A23L13/42A23L13/43A23L33/10A23B4/20A23V2002/00A23V2200/14A23V2200/16A23V2200/12A23V2200/30A23V2200/10A23V2200/044A23V2250/204
Inventor 梁基壮曾俊霞
Owner 珠海市斗门区基壮农业发展有限公司
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