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Low-uric-acid pork sausage

A technology of pork sausage and pork belly, which is applied in the field of pork sausage, can solve the problems of single taste, high uric acid content, unfavorable health after long-term consumption, and achieve the effect of salty and light taste and high nutritional value

Inactive Publication Date: 2014-03-19
马家庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing pork sausages contain high uric acid and are not suitable for people with high uric acid to eat. They have a single taste and are not suitable for long-term consumption, which is not conducive to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] A pork sausage comprises the following raw materials in weight: 5-13 kg of pork belly, 1-4 kg of chicken, 0.6-0.7 kg of edible salt, 0.9 kg of sucrose, 0.3 kg of spiced seasoning powder, 2 kg of rice wine, and 1 kg of soy sauce.

[0011] Preparation process: Preparation process: 1. First put the pork belly into the meat grinder and grind it into meat filling, then put it into a container with other ingredients and stir it into a paste, marinate for 5-6 hours, and put it into the sausage enema machine; 2 .Put one end of the sausage casing into the official machine and fill it. The filling should be even, every 40cm, and both ends are buckled; 3. Air-dry the sausage, then put it in a steamer, steam for 50 minutes until it is cooked, take it out and let it cool.

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PUM

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Abstract

The invention provides a low-uric-acid pork sausage which comprises the following raw materials by weight: 5kg-13kg of streaky pork, 1kg-4kg of chicken, 0.6kg-0.7kg of edible salt, 0.9kg of saccharose, 0.3kg of five-spice powder, 2kg of yellow rice or millet wine and 1kg of soybean sauce. The low-uric-acid pork sausage has the characteristic of low uric acid, and is special in taste and suitable for people of all ages.

Description

technical field [0001] The invention relates to a pork sausage, in particular to a low uric acid pork sausage. Background technique [0002] Pork is sweet and flat in nature and taste, rich in protein and fat, carbohydrates, calcium, phosphorus, iron and other ingredients. It has the effects of tonifying deficiency and strengthening. Existing pork sausages contain high uric acid and are not suitable for people with high uric acid to eat. They have a single taste and are not suitable for long-term consumption and are not conducive to health. [0003] Contents of the invention [0004] In order to solve the existing technical problems, the purpose of the present invention is to provide a low uric acid pork sausage. [0005] [0006] Technical solution: a pork sausage, which includes the following raw materials: 5-13 kg of pork belly, 1-4 kg of chicken, 0.6-0.7 kg of edible salt, 0.9 kg of sucrose, 0.3 kg of spiced seasoning powder, 2 kg of rice wine, soy sauce 1 kg. ...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
CPCA23L13/428A23L13/65A23L33/00A23V2002/00
Inventor 马家庆
Owner 马家庆
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