Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Sichuan flavour kidney tonifying health care sausage and processing method thereof

A sausage and kidney-tonifying technology, which is applied in the fields of application, food preparation, food science, etc., can solve problems such as unhealthy human health, achieve good improvement and health effects, simple process, and unique flavor effects

Inactive Publication Date: 2013-12-25
鲁杨
View PDF4 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the continuous improvement of people's living standards, the quality and taste requirements of sausages are also getting higher and higher. Most of the traditional sausage processing methods also contain certain food additives. Too many food additives are harmful to human health. benefits, but a single taste is difficult to meet people's needs

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The present invention is achieved through the following technical solutions:

[0015] A Sichuan-flavored kidney-tonifying health-care sausage is characterized in that it is composed of the following raw materials in parts by mass:

[0016] Fat meat 30, lean meat 60, Cynomorium 2, Cistanche 3, leek seed 2, golden cherry seed 1, salvia miltiorrhiza 3, Ziheche 2, snow lotus 2, sea cucumber 3, sunflower leaf 2, Morinda officinalis 1, a Umbrella 1.8, fenugreek 2, wheatgrass 1, salt, chili oil, white wine, cooking oil in moderation.

[0017] The processing method of the Sichuan-flavored kidney-invigorating health-care sausage is characterized in that it comprises the steps of:

[0018] (1) Divide the fatty meat and lean lean meat in parts by mass, then add an appropriate amount of salt, chili oil, and white wine, mix them evenly, and marinate for 30 hours to obtain sausage;

[0019] (2) Add appropriate amount of Cynomorium, Cistanche, Chive Seed, Golden Cherry, Salvia, Zihe...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a Sichuan flavour kidney tonifying health care sausage and processing method thereof, and the product is processed from the following raw materials: shop fat, lean meat, cynomorium songaricum, cistanche, Chinese chive seed, cherokee rose-hip, red sage root, human placenta, snow lotus herb, sea cucumber, sunflower leaf, morinda officinalis, obovate actinodaphne bark, fenugreek seed, wheatgrass, salt, chilli oil, liquor, edible oil, etc., by a preparation technology with a proper amount of each. The method for processing Sichuan flavour kidney tonifying health care sausage provided by the invention has the advantages of simple technology, simple operation and unique local flavor. The raw materials are added with cynomorium songaricum, cistanche, Chinese chive seed, cherokee rose-hip and other traditional Chinese medicine components which have the effects for tonifying kidney and invigorating yang, and the product is used for improving health of people in poor health with kidney deficiency.

Description

technical field [0001] The invention relates to a Sichuan-flavored kidney-tonifying health-care sausage and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Sausage is a common food on the dining table in southern my country. It is deeply loved by people because of its rich aroma and delicious taste. However, with the continuous improvement of people's living standards, the quality and taste requirements of sausages are also getting higher and higher. Most of the traditional sausage processing methods also contain certain food additives. Too many food additives are harmful to human health. benefit, and a single taste is difficult to meet people's needs. Contents of the invention [0003] The purpose of the present invention is to provide a Sichuan-flavored kidney-tonifying health-care sausage and a processing method thereof. [0004] The present invention is achieved through the following technical soluti...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/30A23L33/105
Inventor 鲁杨
Owner 鲁杨
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com