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Rabbit sausage with matcha and nutlet

A technology of rabbit meat sausage and tea fruit, which is applied in the field of matcha nut rabbit meat sausage, can solve the problems of no dietary health care effect, harm to human health, and single flavor, and achieve the effects of natural color, extended shelf life, and scientific and reasonable formula

Inactive Publication Date: 2013-01-30
牛岷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Nitrite is commonly used as a preservative and fungicide in sausages. Long-term use of nitrite will cause cancer and other side effects that endanger human health.
In addition, the existing sausages also have the disadvantages of single flavor and no therapeutic and health care effects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] Rabbit sausage with matcha nuts, made of the following raw materials in weight ratio: 50g of pig skin, 20g of sugar, 30g of salt, 3g of pepper, 3g of five-spice powder, 20ml of dark soy sauce, and matcha powder for every 1000g of rabbit meat 4g, fig powder 5g, almond kernels 5g, peanut kernels 10g, longevity nuts 5g, warming qi blood wine 30g; the warming qi blood wine is made from the raw materials in the following weight ratio: every 1500g liquor Need to add 30g of ginseng, 40g of fairy spleen, 30g of medlar, 40g of astragalus, 10g of dried ginger, 25g of gastrodia elata, 20g of licorice, 35g of jujube, and 45g of iridescent fruit.

[0019] The rabbit meat is obtained by deboning fresh rabbit body and removing tendons.

[0020] The preparation method of the warming qi and blood wine is as follows: after mixing the raw materials according to the weight ratio, sealing and soaking for more than six months, and filtering the residue.

[0021] A preparation process of mat...

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PUM

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Abstract

The invention discloses a rabbit sausage with matcha and nutlet. The weight ratio of the raw materials of the sausage is that every 1000 grams of rabbit meet is added with 50 to 100 grams of pork, 20 to 25 grams of sugar, 30 to 40 grams of salt, 3 to 4 grams of pepper powder, 3 to 4 grams of five spices powder, 20 to 30 ml of dark soy sauce, 4 to 5 grams of matcha powder, 5 to 7 grams of fig powder, 5 to 7 grams of badam kernel, 10 to 15 grams of peanut kernel, 5 to 7 grams of pecan kernel, and 30 to 40 grams of qi and blood warming and invigorating wine. The components of the sausage are reasonable in proportion, so that the sausage has mellow taste and tender meat, and is fragrant.

Description

technical field [0001] The invention relates to the field of sausages, in particular to a rabbit sausage with matcha and nuts. Background technique [0002] Rabbit meat includes two kinds of domestic rabbit meat and wild rabbit meat, and domestic rabbit meat is also called vegetable rabbit meat. Rabbit meat belongs to the meat with high protein, low fat and less cholesterol. The content of rabbit meat is as high as 70% protein, which is higher than that of ordinary meat, but the content of fat and cholesterol is lower than that of all meats. Zhongzhisu” statement. It tastes better every year from late autumn to late winter, and is an ideal meat for obese people and cardiovascular patients. [0003] Sausage is a long cylindrical tubular food made by using very ancient food production and meat preservation technology to grind animal meat into a puree and then pour it into casings. [0004] Nitrite is commonly used as antiseptic and fungicide in sausages. Long-term use of ni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/30A23L13/40A23L13/60
Inventor 牛岷
Owner 牛岷
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