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Fruit-vegetable sausage and preparation method thereof

A sausage, fruit and vegetable technology, applied in the direction of food preparation, food ingredients as antioxidants, food ingredients functions, etc., can solve the problems of single taste of sausages, can not meet people's consumption needs, and endanger human health, so as to promote metabolism and delay cell death. aging effect

Inactive Publication Date: 2014-04-09
张立杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now the sausages on the market are added with nitrite, long-term consumption will endanger human health
In addition, the existing sausages have a single taste and low nutritional value, which can no longer meet people's consumption needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A fruit and vegetable sausage is characterized in that it is made from the following raw materials in parts by weight (kg):

[0015] Fish meat 100, sugar 3, salt 4, soy sauce 3, maltose 1, apple 4, kiwi fruit 4, orange 5, carrot 3, gelatin powder 1, spirulina powder 2, royal jelly freeze-dried powder 3, honeysuckle 4, apple leaf 5 , Perrin 3, mint 4, dandelion 2, rock sugar grass 3, ear grass 4.

[0016] The preparation method of described fruit and vegetable sausage, comprises the following steps:

[0017] (1) Peel apples, kiwis, oranges, and carrots, cut into pieces, mix and beat, filter and separate fruit and vegetable juices and fruit and vegetable residues, and then twist orange peels into puree to obtain orange peel puree;

[0018] (2) Mix fruit and vegetable residues with orange peel puree, add double the amount of water, boil on high heat until boiling, add maltose, boil until the maltose melts, add fish gelatin powder, boil on low heat until it b...

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PUM

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Abstract

The invention discloses a fruit-vegetable sausage and a preparation method thereof. The fruit-vegetable sausage is prepared from the following raw materials in parts by weight: 95-100 parts of fish meat, 3-4 parts of white sugar, 3-4 parts of salt, 2-3 parts of light soy sauce, 1-2 parts of maltose, 4-5 parts of apple, 3-4 parts of kiwi berry, 4-5 parts of citrus sinensis, 2-3 parts of carrot, 1-1.5 parts of fish gelatin powder, 1.5-2 parts of spirulina powder, 2-3 aprts of royal jelly freeze-dried powder, 3-4 parts of honeysuckle flower, 4-5 parts of apple leaves, 2-3 parts of eupatorium fortunei, 2.5-4 parts of mint, 2-3.5 parts of dandelion, 2-3 parts of scoparia dulcis and 3-4 parts of hedyotis auricularia. By adding multiple fruits and vegetables, the fruit-vegetable sausage helps to supplement multiple vitamins for human body, and also has the efficacy of resisting oxidation, clearing heat and detoxifying, resisting inflammation, tonifying deficiency and curing wind, strengthening stomach, promoting sweating, facilitating diuresis, clearing away heart fire and improving eyesight.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a sausage, in particular to a fruit and vegetable sausage and a preparation method thereof. Background technique [0002] Sausage has a long history in China. It is a meat product made by cutting the meat, adding seasonings, filling it into casings, and going through a certain process. Now the sausages on the market are mostly added with nitrite, long-term consumption will endanger human health. In addition, the existing sausage has a single taste and low nutritional value, which cannot meet people's consumption needs. Contents of the invention [0003] The object of the present invention is to provide a fruit and vegetable sausage and a preparation method thereof, which has the characteristics of good taste, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A fruit and vegetable sausage is characterized in that i...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/30A23L1/212A23L33/10A23L33/105A23L33/135
CPCA23L17/10A23L33/10A23L33/105A23V2002/00A23V2200/02A23V2200/30A23V2250/21A23V2250/502A23V2300/14
Inventor 张立杰
Owner 张立杰
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