Dried orange peel and nut sausage
A technology of tangerine peel and nuts, applied in the field of tangerine peel and nut sausage, which can solve the problems of single taste and limited function, and achieve the effect of rich nutrition, eliminating greasy feeling and simple production method
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Embodiment 1
[0026] A method for preparing tangerine peel nut sausage, comprising the following steps:
[0027] (1) Preparation of nutrient solution: crush 30 parts of fermented Pu'er tea into 40 meshes to obtain tea powder for later use; take 20 parts of wolfberry, 10 parts of schisandra, 5 parts of coptis, 20 parts of chrysanthemum, 10 parts of red dates, and 20 parts of hawthorn Remove the core, put it in warm water at 30-35 degrees, soak for 10-20 minutes, remove the surface impurities, remove it, dry it, and crush it to 40 mesh, then put it in a casserole, and mix it with the prepared tea powder evenly , add 40% ethanol solution by volume, the weight ratio of the raw material and the ethanol solution is 1:1.5, cook on low heat for 2-3 hours, filter, and obtain the nutrient solution for subsequent use;
[0028] (2) Put 20 parts of peanuts, 20 parts of sesame seeds, 10 parts of almonds, 10 parts of pine nuts, and 20 parts of cashew nuts into a pan and stir-fry over low heat until crispy...
Embodiment 2
[0033] A method for preparing tangerine peel nut sausage, comprising the following steps:
[0034] (1) Preparation of nutrient solution: crush 20 parts of fermented Puer tea into 40 meshes to obtain tea powder for later use; take 10 parts of wolfberry, 20 parts of schisandra, 10 parts of coptis, 10 parts of chrysanthemum, 20 parts of red dates, and 10 parts of hawthorn Remove the core, put it in warm water at 30-35 degrees, soak for 10-20 minutes, remove the surface impurities, remove it, dry it, and crush it to 40 mesh, then put it in a casserole, and mix it with the prepared tea powder evenly , add 60% ethanol solution by volume, the weight ratio of the raw material and the ethanol solution is 1:2, cook on low heat for 2-3 hours, filter, and obtain the nutrient solution for subsequent use;
[0035] (2) Put 10 parts of peanuts, 10 parts of sesame seeds, 20 parts of almonds, 20 parts of pine nuts, and 10 parts of cashew nuts into a pan and stir-fry over low heat until crispy a...
Embodiment 3
[0040] A method for preparing tangerine peel nut sausage, comprising the following steps:
[0041](1) Preparation of nutrient solution: crush 15 parts of fermented Puer tea into 40 meshes to obtain tea powder for later use; take 15 parts of wolfberry, 15 parts of schisandra, 10 parts of coptis, 15 parts of chrysanthemum, 20 parts of red dates, and 10 parts of hawthorn Remove the core, put it in warm water at 30-35 degrees, soak for 10-20 minutes, remove the surface impurities, remove it, dry it, and crush it to 40 mesh, then put it in a casserole, and mix it with the prepared tea powder evenly , add 50% ethanol solution by volume, the weight ratio of raw materials and ethanol solution is 1:1.8, cook on low heat for 2-3 hours, filter, and obtain nutrient solution for subsequent use;
[0042] (2) Put 15 parts of peanuts, 15 parts of sesame seeds, 15 parts of almonds, 15 parts of pine nuts, and 15 parts of cashew nuts into a pan and stir-fry over low heat until crispy and overflo...
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