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Processing method of yellow plant sausage

A processing method, the technology of yellow plants, applied in the field of food processing, can solve the problems of human health and other problems, and achieve the effect of no pesticide pollution, reasonable formula and no side effects

Inactive Publication Date: 2014-01-29
陈云涛
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  • 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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A processing method for yellow vegetable sausage, characterized in that it comprises the following steps:

[0014] (1) Weigh the following raw materials in parts by mass: beef tendon 80, chicken 20, potato 10-, soybean 10, white peony 2, gentian 3, wild chrysanthemum 4, skullcap 3, peony bark 2, lettuce 3, radish 2 , winter melon 3, appropriate amount of salt and cooking wine;

[0015] (2) After washing the chicken, wrap the peony root, gentian grass, wild chrysanthemum, scutellaria baicalensis, and peony bark with gauze and put them in the pot together with the chicken, add water to boil the soup, take out the gauze after the cooking is completed, and remove the chicken Chop it into chicken mash after it comes out, and keep the chicken soup for later use;

[0016] (3) After cleaning the potatoes, soybeans, lettuce, radish, and winter melon, smash them together to get vegetable sauce, wash the beef tendons and grind them with a meat grinder, then add appropriate amount...

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PUM

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Abstract

The invention discloses a production method of yellow plant sausage. The yellow plant sausage is prepared from the following raw materials in parts by weight: 70-80 parts of beef tendon, 20-30 parts of chicken, 10-15 parts of potato, 10-15 parts of soybean, 2-3 parts of white paeony root, 2-3 parts of felwort, 3-4 parts of wild chrysanthemum, 2-3 parts of scutellaria baicalensis, 2-3 parts of moutan bark, 2-4 parts of asparagus lettuce, 1-3 parts of radish, 2-3 parts of wax gourd and defined amount of table salt and cooking wine. The processing method of the yellow plant sausage is simple in principle, a formula is reasonable, raw materials are prepared by adopting plants which have no harm to human health, no pesticide pollution is produced, no pigment is added, natural colour and lustre are maintained, and the yellow plant sausage is safe and healthy and produces no side effect after being eaten for a long time.

Description

technical field [0001] The invention relates to a processing method of yellow vegetable sausage, which belongs 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 invention provides a processing method of yellow vegetable sausage. [0004] The present invention is achieved through the following technical solutions: [0005] A processing method for yellow vegetable sausage, characterized in that it comprises the foll...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23L1/212A23L1/216A23L13/50A23L13/20A23L19/00A23L19/12
CPCA23L11/03A23L13/20A23L13/52A23L19/00A23L19/12
Inventor 陈云涛
Owner 陈云涛
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