Egg sausage and preparation method thereof

A sausage and egg technology, which is applied in food preparation, the function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of low nutritional value, harm to human health, and can not meet people's consumption needs, etc., to achieve unique flavor, The effect of cancer prevention

Inactive Publication Date: 2014-12-03
郭峰
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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 chemical additives, 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

[0020] An egg sausage is characterized in that it is made from the following raw materials in parts by weight (kg):

[0021] Egg 130, chicken skin 12, coffee 55, biscuit 35, purple potato 110, mustard mustard 12, raisin 9, oyster sauce 4, sweet noodle sauce 7, kudzu root 4, gynostemma 6, notoginseng flower 3, astragalus 5, cordyceps sinensis 5, elm stem 2, Paohuazi 2, tea leaves 12, nutritional health care liquid 13;

[0022] The nutrient and health care solution is made of the following raw materials in parts by weight (kg): 20 amaranth, 11 barley rice, 8 green beans, 3 butter, 1.3 medlar, 0.8 vine, 1.1 Frangipani, and 0.9 frangipani;

[0023] The preparation method is as follows: (1) add amaranth with twice the amount of water to make a slurry, filter to remove slag, and obtain amaranth juice;

[0024] (2) Crush the wolfberry, twig, sage, and frangipani, mix them with barley, green beans, and butter, stir fry on low heat for 10-15 minutes, then sieve out the crushed Chi...

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PUM

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Abstract

The invention discloses an egg sausage and a preparation method thereof. The egg sausage is characterized by being prepared from the following raw materials in parts by weight: 130-140 parts of egg, 10-12 parts of chicken skin, 50-55 parts of coffee, 30-35 parts of biscuit, 100-110 parts of purple sweet potato, 10-12 parts of preserved Szechuan pickle, 8-9 parts of raisin, 4-5 parts of oyster sauce, 6-7 parts of sweet soybean paste, 3-4 parts of kudzu root, 5-6 parts of gynostemma pentaphylla, 2-3 parts of notoginseng buds, 4-5 parts of astragalus membranaceus, 3-5 parts of cordyceps sinensis, 1-2 parts of ulmus parvifolia stems, 2-3 parts of laurel sweetleaf bark, 10-12 parts of tea leaf and 12-13 parts of nutritional health liquid. With the adoption of the egg sausage, as eggs are adopted as a main raw material, the flavor is unique; in addition, as containing more vitamin B2, the eggs are capable of decomposing and oxidizing cancerogenic substances in human bodies and can have the efficacy of preventing cancers by being matched with Chinese herbal medicines including the purple sweet potato, the gynostemma pentaphylla and the like which are rich in selenium.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a sausage, in particular to an egg sausage and a preparation method thereof. Background technique [0002] Sausage has a long history in China and is widely loved by consumers. The sausages on the market now contain more chemical additives, and 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 an egg 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] An egg sausage is characterized in that it is made from the following raw materials in parts by weight: [0006] Egg 130-140, chicken skin 10-12, coffee 50-55, biscuit 30-35,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/315A23L1/30A23L13/50A23L15/00
CPCA23L13/20A23L13/50A23L15/30A23L33/10A23L33/105A23V2002/00A23V2250/21A23V2250/208A23V2200/308
Inventor 郭峰
Owner 郭峰
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