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Mule meat sausage

A meat sausage and dry powder technology, which is applied in the direction of plant raw materials, metabolic diseases, medical preparations containing active ingredients, etc., can solve the limitations of nutrition and health functions, the use of sausage without mule meat, single taste and other problems, to achieve protein nutrition Effect

Inactive Publication Date: 2013-02-20
蒋科富
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing sausages are not formulated with mule meat and herba chinensis to prevent and control hyperlipidemia, the taste is single, and the nutritional and health functions have their limitations.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A mule sausage for preventing and treating hyperlipidemia, comprising the following raw materials: 8 kg of mule meat, 0.8 kg of dry powder of Shenjincao fluid extract, 0.32 kg of salt, 0.005 kg of nitrous, 0.5 kg of white sugar, 1 kg of Shaoxing wine, sesame oil 0.4 kg, 0.05 kg of five-spice powder; the dry powder of the syringa fluid extract is composed of shenjincao, frangipani, licorice, dodder, poria cocos, rush, Ophiopogon japonicus, ebony at 10: 10: 3: 10: 10: 5 : 5: 3 ratio to make liquid extract, then freeze-dry and pulverize into dry powder.

[0021] Preparation process: 1. First put the mule meat into a meat grinder and grind it into meat filling, then put it into a container with other ingredients and mix it into a paste, marinate for 3 hours, and then put it into the sausage filling machine; 2. Put one end of the casing Put it into the sausage enema machine, fill it full, one piece every 20cm, and buckle at both ends; 3. Air-dry the sausage, then put it in a...

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PUM

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Abstract

The invention provides a mule meat sausage with the function of preventing hyperlipidemia. The mule meat sausage comprises the following raw materials by weight: 8-10kg of mule meat, 0.5-1kg of lycopodium clavatum liquid extract dry powder, 0.3-0.35kg of salt, 0.005kg of nitrosyl chloride, 0.5kg of white sugar, 1kg of Shaoxing wine, 0.4kg of sesame oil and 0.05kg of five spice powder, wherein the lycopodium clavatum liquid extract dry powder is prepared by preparing liquid extract from lycopodium clavatum, plumeria rubra and liquorice in a ratio of (10-20):(8-20):(3-10) and then freeze-drying and grinding the liquid extract into dry powder. The mule meat sausage has sweet, mellow and fresh taste, additionally has the new taste of the sausage, has the functions of relaxing muscles, stimulating blood circulation, removing turbid phlegm and damp obstruction and reducing blood lipid and is suitable for preventing hyperlipidemia diseases.

Description

technical field [0001] The invention relates to a mule sausage, in particular to a mule sausage for preventing and treating hyperlipidemia. Background technique [0002] Mule meat has the functions of nourishing qi and blood, benefiting viscera and other organs. Shaanxi Guanzhong is rich in the well-known "Guanzhong mule" throughout the country. Fengxiang cured mule meat has been available since the Xianfeng period of the Qing Dynasty. Introduced Sichuan cuisine and herbal cuisine, the meat is delicious and delicious. [0003] Existing sausages are not formulated with mule meat and herba sinensis to prevent and treat hyperlipidemia, and the taste is single and the nutritional and health care functions have limitations. For example, the patent No. 200610153989 published by the China Patent Information Center is the invention of dry-stirred mutton sausage and its production method. This invention discloses a dry-stirred mutton sausage and its production method. 0.02kg, vege...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/317A23L1/314A61K36/8968A61P3/06A23L33/00A23L13/40A23L13/60
Inventor 不公告发明人
Owner 蒋科富
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