A medicinal and edible homologous cow intestine rich in sea buckthorn and euglena and a preparation method thereof

By combining the natural components of sea buckthorn and Euglena, the preparation method of beef sausage was optimized, solving the problem of lipid oxidation in beef sausage and achieving a beef sausage product that is highly effective in antioxidation, rich in nutrients, and safe.

CN122229150APending Publication Date: 2026-06-19HEFEI UNIV OF TECH
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Patent Information

Application Number
CN202610420984.1
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-04-01
Publication Date
2026-06-19

AI Technical Summary

Technical Problem

Lipid oxidation is a serious problem in the current processing and storage of beef sausages. Existing chemical additives pose health risks and are difficult to balance antioxidant properties, sensory quality, and flavor.

Method used

By using a combination of natural ingredients from sea buckthorn and Euglena, and optimizing their ratio to form a synergistic antioxidant system, a beef sausage rich in both sea buckthorn and Euglena can be prepared.

Benefits of technology

It significantly reduces lipid oxidation, extends product shelf life, enhances nutritional value, meets clean label food requirements, and maintains good sensory quality.

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Abstract

This invention relates to a medicinal and edible beef sausage rich in sea buckthorn and Euglena fusiforme, and its preparation method. Euglena fusiforme powder and sea buckthorn extract are added in a specific ratio to construct a synergistic antioxidant system. By optimizing the ratio of these two ingredients and the processing technology, the degree of lipid oxidation is effectively reduced, the oxidation rate is slowed, and the product's storage stability and shelf life are improved. Simultaneously, nutritional and sensory quality are considered, and the use of chemical additives is reduced, demonstrating promising application prospects.
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