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Chicken sausage and preparation method thereof

A chicken sausage and chicken breast technology, applied in the direction of food science, can solve the problems of single taste, unsuitable food, single nutritional value, etc., and achieve the effect of protecting blood vessels, good supplementary effect, and promoting metabolism.

Inactive Publication Date: 2021-04-20
诸城外贸有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the development of society, there are more and more ways to eat chicken, and chicken sausage is one of them, but the chicken sausage currently on the market not only has a single taste, but also has a relatively single nutritional value, and contains a lot of fat and calories. People who like to be slim and those who suffer from high blood fat and high blood pressure are not suitable for eating. Therefore, those skilled in the art provide a chicken sausage and its preparation method to solve the problems raised in the above-mentioned background technology

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  • Chicken sausage and preparation method thereof

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preparation example Construction

[0028] In the embodiment of the present invention, a kind of chicken sausage and preparation method thereof, the preparation method of chicken sausage comprises the following steps:

[0029] S1. Soak the chicken breast in clean water at 25-30°C, rinse for 1-2 hours, then drain, cut into pieces, and then use a meat grinder to grind the chicken pieces to obtain chicken stuffing, which is set aside;

[0030] S2. Put sugar, monosodium glutamate, edible vinegar, white wine, and household seasoning into the mixing tank and mix evenly for 10-15 minutes, then add edible flower material, blood pressure and fat-lowering material and traditional Chinese medicine seasoning to it, and continue Mix for 15-25min to get mixed seasoning;

[0031] S3. Stir and mix the chicken stuffing obtained above with the mixed seasoning evenly, and marinate for 10-15 hours at a temperature of 0-7°C. After the marinating is completed, put the marinated chicken stuffing through a sausage enema machine for ene...

Embodiment 1

[0059] A chicken sausage, the composition of the chicken sausage is composed by weight: 50 parts of chicken breast, 4 parts of white sugar, 3 parts of monosodium glutamate, 10 parts of starch, 2 parts of edible vinegar, 6 parts of white wine, 6 parts of household seasoning, edible 10 parts of flower ingredients, 12 parts of traditional Chinese medicine seasoning, 15 parts of antihypertensive and lipid-lowering ingredients;

[0060] The edible flower material is composed by weight: 2 parts of lotus, 1 part of rose, 3 parts of evergreen, 4 parts of marigold, 2 parts of day lily, 5 parts of fruit plum, 1 part of Chinese toon, and 2 parts of Sophora japonica;

[0061] The traditional Chinese medicine seasoning is composed by weight: 5 parts of Dendrobium candidum, 4 parts of Codonopsis pilosula, 2 parts of Radix Adenophora, 8 parts of Radix Astragalus, 6 parts of Angelica dahurica, 7 parts of Kangju, 4 parts of licorice, 5 parts of Polygonatum odoratum, 10 parts of raw land ;

[...

Embodiment 2

[0064] A chicken sausage, the composition of the chicken sausage is composed by weight: 70 parts of chicken breast, 8 parts of white sugar, 5 parts of monosodium glutamate, 20 parts of starch, 6 parts of edible vinegar, 8 parts of white wine, 10 parts of household seasoning, edible 15 parts of flower ingredients, 16 parts of traditional Chinese medicine seasoning, 25 parts of antihypertensive and lipid-lowering ingredients;

[0065] The edible flower material is composed by weight: 5 parts of lotus, 3 parts of rose, 6 parts of evergreen, 8 parts of marigold, 5 parts of day lily, 10 parts of fruit plum, 3 parts of Chinese toon, and 5 parts of Sophora japonica;

[0066] The traditional Chinese medicine seasoning is composed by weight: 10 parts of Dendrobium candidum, 8 parts of Codonopsis pilosula, 4 parts of Adenophora radix, 15 parts of Astragalus root, 10 parts of Angelica dahurica, 12 parts of antichrysanthemum, 9 parts of licorice, 7 parts of Polygonatum odoratum, 15 parts o...

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Abstract

The invention relates to the technical field of chicken products, and discloses a chicken sausage and a preparation method thereof, the chicken sausage comprises the following components by weight: 50-70 parts of chicken breast, 4-8 parts of white sugar, 3-5 parts of monosodium glutamate, 10-20 parts of starch, 2-6 parts of edible vinegar, 6-8 parts of white wine, 6-10 parts of household seasoning, 10-15 parts of edible flower material, 12-16 parts of traditional Chinese medicine seasoning, and 15-25 parts of blood pressure and lipid lowering material. According to the invention, the texture and taste of the chicken stuffing are improved, so that the chicken sausage is mellow in fragrance and good in taste, has a very good regulating effect on abnormal metabolism of lipid, can promote metabolism and achieve the effects of reducing blood lipid and blood pressure, is rich in active substances such as various trace elements and vitamins, has a good supplementing effect on the body, has the effects of lowering lipid and blood pressure, moistening lung to arrest cough, clearing away heat and toxic materials and the like, can supplement trace elements for the body in time, is suitable for all people to eat, and is an ideal delicious food for old people, patients and children.

Description

technical field [0001] The invention relates to the technical field of chicken products, in particular to a chicken sausage and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the pursuit of balanced dietary nutrition, poultry meat protein is becoming more and more popular with consumers. The per capita consumption of poultry meat products in my country is lower than the world average level, and the market development space for poultry meat products is very large. Large, as an extremely important part of poultry meat, chicken is not only delicious but also has high nutritional value, and the fat content of chicken is low, the content of protein is high, and it is easy to digest. It has a good dietotherapy effect. [0003] With the development of society, there are more and more ways to eat chicken, and chicken sausage is one of them, but the chicken sausage currently on the market not only has a single taste, b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L33/105A23L33/10A23L19/00A23L25/00A23L11/00
Inventor 郭刚邱立忠王玉琴
Owner 诸城外贸有限责任公司
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