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Mutton corn sausage and preparation method thereof

A corn sausage and mutton technology, applied in the field of food processing, can solve problems such as single mutton products, and achieve the effects of improving nutritional structure, preventing and treating hyperlipidemia, and facilitating processing

Inactive Publication Date: 2014-03-26
HUAIYUAN DAYU FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current market, mutton products are relatively single, mostly fresh mutton or mutton stewed products. Therefore, a variety of mutton products have been developed to fully meet market demand and give consumers more choices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A mutton corn sausage is characterized in that it is made from the following raw materials in parts by weight:

[0018] Mutton 50, corn flour 40, salt 5, five-spice powder 10, eggs 8, sinensis 5, Prunella vulgaris 3, uncaria 2, Chuanxiong 4, ground gall head 3, black foot gun 4, andrographis 2, jasmine 2, golden rooster Feet 4, nutritional additives 10;

[0019] The nutritional additive is prepared by mixing coix seed oil, water chestnut powder and hawthorn kernel powder in a ratio of 3:5.

[0020] The processing method of the mutton corn sausage is characterized in that it comprises the following steps:

[0021] (1) Add Herba chinensis, Prunella vulgaris, Uncaria, Chuanxiong, Didantou, Wujiao, Andrographis paniculata, Jasmine, and golden pheasant into an appropriate amount of water, heat and decoct to obtain a decoction;

[0022] (2) Wash the mutton, put it into a meat grinder, and grind it into a meat paste, then add salt and five-spice powder, stir and mix evenly, ...

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PUM

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Abstract

The invention discloses a mutton corn sausage and a preparation method thereof. The mutton corn sausage is prepared from the following raw materials in parts by weight: 40-50 parts of mutton, 20-40 parts of corn flour, 3-5 parts of salt, 8-10 parts of five spice powder, 8-10 parts of egg, 3-5 parts of lycopodium clavatum, 2-3 parts of selfheal, 1-2 parts of uncaria, 2-4 parts of szechuan lovage rhizome, 2-3 parts of elephantopus scaber, 1-4 parts of adiantum flabellulatum L., 2-3 parts of andrographis paniculata, 2-3 parts of jasmine flower, 1-4 parts of phymatopsis hastata and 6-10 parts of a nutrition additive. According to the mutton corn sausage and the preparation method thereof, provided by the invention, the mutton is used as the main material, so that the taste and the nutrition structure of the sausage are improved; the sausage is rich in nutrition, tastes delicate and delicious, convenient to process and suitable for industrial production; in addition, as the lycopodium clavatum, the selfheal, the uncaria, the szechuan lovage rhizome and the elephantopus scaber are added into the raw materials, the sausage has the effects of relaxing the muscles, activating the blood, and reducing blood fat, and is applicable to the hyperlipidemia prevention.

Description

[0001] technical field [0002] The invention relates to mutton corn sausage and a preparation method thereof, belonging to the technical field of food processing. Background technique [0003] Mutton is a common food on the table in our country, especially in the colder north, it is very popular because of its warm nature. In the current market, mutton products are relatively single, and most of them are fresh mutton or mutton stewed products. Therefore, a variety of mutton products have been developed, which can fully meet market demand and give consumers more choices. Contents of the invention [0004] The invention provides a mutton corn sausage and a preparation method thereof, so as to meet market demand and consumer demand. [0005] The present invention is achieved through the following technical solutions: [0006] A mutton corn sausage is characterized in that it is made from the following raw materials in parts by weight: [0007] Mutton 40-50, corn flour 20-...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/317A23L1/30A23L33/105
CPCA23L13/428A23L13/65A23L33/10A23V2002/00A23V2200/08A23V2200/3262A23V2200/30
Inventor 张旭
Owner HUAIYUAN DAYU FOOD TECH
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