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

Sea sedge pork sausage

A seaweed pork and pork technology, applied in the field of pork sausage, can solve the problems of single taste of pork sausage, not in line with the scientific principle of balanced diet, unfavorable for long-term consumption, etc., and achieve the effect of adding new taste, soft and smooth entrance, and unique taste

Inactive Publication Date: 2014-04-09
余贤祥
View PDF3 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing pork sausage has a single taste; the additives added are all kinds of synthetic products; it does not conform to the scientific principle of a balanced diet and is not conducive to long-term consumption

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 Construction

[0013] A seaweed pork sausage, which comprises the following raw materials: 6-12 kg of refined pork, 1-2 kg of seaweed, 1-3 kg of chicken, 0.5-0.8 kg of sucrose, 1-2 kg of salt, 0.4 kg of five-spice powder, 3 kg of cooking wine and 1 kg of soy sauce.

[0014] Preparation process: Wash and cut the refined pork into a meat grinder to mince it into meat filling, then put it in a container and stir into a paste, add cooking wine and soy sauce to marinate for 4-5 hours; set aside.

[0015] Wash the seaweed, chop into minced pieces, put it in the meat filling, mix well.

[0016] Put one end of the casing into the enema machine, and the filling should be even, one per 50cm, buckle on both ends;

[0017] Air-dry the sausages, then put them in a steamer, steam them for 50 minutes, and let them cool.

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 provides a sea sedge pork sausage comprising the following raw materials by weight: 6-12kg of fine pork, 1-2kg of sea sedge, 1-3kg of chicken, 0.5-0.8kg of cane sugar, 1-2kg of table salt, 0.4kg of five-spice seasoning powder, 3kg of cooking wine and 1kg of sauce. The sea sedge pork sausage provided by the invention provides a nutritional food with a brand-new taste, is novel in taste, and is suitable for both the old and the young.

Description

Technical field [0001] The invention relates to a pork sausage, especially a seaweed pork sausage. Background technique [0002] The existing pork sausage has a single taste; the additives added are all artificially synthesized products; it does not conform to the scientific principle of a balanced diet and is not conducive to long-term consumption. [0003] Seaweed has a lot of amino acids and vitamin E, which is the precious blessing of the sea to mankind. Pork is rich in protein and carbohydrates, calcium, phosphorus and other vitamins needed by the human body; it has the functions of invigorating and strengthening the body. Summary of the invention [0004] In order to solve the existing technical problems, the purpose of the present invention is to provide a seaweed pork sausage to meet market demand. [0005] Technical solution: A seaweed pork sausage, which includes the following raw materials: 6-12 kg of refined pork, 1-2 kg of seaweed, 1-3 kg of chicken, 0.5-0.8 kg of sucros...

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
IPC IPC(8): A23L1/317A23L1/315A23L1/318A23L1/314A23L1/337A23L13/60A23L13/40A23L13/50A23L13/70A23L17/60
CPCA23L17/60A23L13/42A23L13/65A23L33/10A23V2002/00
Inventor 余贤祥
Owner 余贤祥
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