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Preparation method of health-maintaining sausage

A sausage and raw material technology, which is applied in food preparation, food ingredients containing natural extracts, food science, etc., can solve the problems of human health and other problems, and achieve the effect of easy realization, safe and hygienic raw materials, and simple process

Inactive Publication Date: 2014-02-19
马实忠
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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

[0012] A method for preparing a health-preserving sausage, characterized in that it comprises the following steps:

[0013] (1) Weigh the following raw materials in parts by mass (kg): pork belly 70, egg white 30, butter 8, butter 10, Alisma 3, grape seed 3, privet privet 2, gynostemma 4, turmeric 4, seabuckthorn 3, pumpkin 2. Taro 1-2, Potato 3, Carrot 1, Salt, Liquor to taste; (2) Extract butter, Alisma, Grape Seed, Ligustrum lucidum, Gynostemma, Turmeric, Seabuckthorn with appropriate amount of water for 3 times, and combine the extracts , and then put the pumpkin, taro, potato, and carrot into the extract and cook until they are fully cooked, then press them into a puree;

[0014] (3) Wash and drain the pork belly, mince it with a meat grinder, then add egg whites, appropriate amount of salt and white wine, stir well and marinate for 6 hours;

[0015] (4) Mix the above-mentioned prepared raw materials with cream, butter and other remaining raw materials, stir evenly, tran...

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PUM

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Abstract

The invention discloses a preparation method of health-maintaining sausage. The health-maintaining sausage is prepared by adopting the following raw materials in parts by weight: 70-80 parts of marbled meat, 20-30 parts of egg white, 8-10 parts of cream, 8-10 parts of butter, 3-5 parts of rhizoma alismatis, 3-5 parts of grape pip, 2-4 parts of glossy privet fruit, 2-4 parts of gynostemma pentaphylla, 2-5 parts of radix curcuma, 1-3 parts of sea-buckthorn, 2-3 parts of pumpkin, 2-3 parts of henry steudnera tuber, 2-3 parts of potato, 1-3 parts of carrot, and a defined amount of salt and white wine. The invention provides a preparation method of the health-maintaining sausage; and the preparation method is simple in process, easy to realize, and suitable for batch production. The raw materials of the health-maintaining sausage are safe and sanitary, and include multiple Chinese herbal medicines and multiple fruits; and the contained nutritional ingredients can fully meet the demand of a human body, and are beneficial to the health of the human body.

Description

technical field [0001] The invention relates to a preparation method of health-preserving 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 preparation method of health-preserving sausage. [0004] The present invention is achieved through the following technical solutions: [0005] A method for preparing a health-preserving sausage, characterized in that it comprises th...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/30A23L33/105
CPCA23L13/42A23L13/65A23L33/10A23L33/105A23V2002/00A23V2250/21A23V2250/21166
Inventor 马实忠
Owner 马实忠
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