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Rabbit meat sausage capable of relaxing sinews and activating collaterals and preparation method thereof

A technique of relaxing tendons, activating collaterals, and rabbit meat, which is applied in the field of sausages, and can solve the problems of no rabbit meat, single taste, and limitations of nutrition and health care functions in sausages

Inactive Publication Date: 2015-01-28
刘韶娜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing sausages are not formulated with Chinese herbal medicines such as rabbit meat and tendon grass to relax tendons and activate collaterals. The taste is single and the nutritional and health functions have limitations.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A rabbit sausage for relaxing tendons and activating collaterals, which is composed of the following raw materials in parts by weight: 30-40 parts of rabbit meat, 80-100 parts of pork, 4-6 parts of white sugar, 4-6 parts of table salt, 4-6 parts of soy sauce, mushroom 10-20 servings, 3-5 servings of Shenjincao, 1-3 servings of oxtail, 1-2 servings of Herba chinensis, 1-2 servings of mouse thorn, 2-4 servings of Sichuan Achyranthes, 2-4 servings of eucalyptus, cinnamon 3-5 parts, 4-6 parts of pepper, 4-6 parts of ginger, 3-5 parts of cinnamon, 1-3 parts of monosodium glutamate, 2-4 parts of woody fragrance, 100-160 parts of water.

[0023] The preparation method of the rabbit sausage for relaxing tendons and activating collaterals comprises the following steps:

[0024] (1) After washing and draining the rabbit meat and pork, cut into pieces and mix;

[0025] (2) Wash the cinnamon, nutmeg, Chinese prickly ash, ginger, cinnamon bark, and woody fragrance, add an appropria...

Embodiment 2

[0032] A rabbit sausage for relaxing tendons and activating collaterals, which is composed of the following raw materials in parts by weight: 30 parts of rabbit meat, 80 parts of pork, 4 parts of white sugar, 4 parts of salt, 4 parts of soy sauce, 10 parts of shiitake mushrooms, 3 parts of Shenjincao, oxtail 1 portion of Chinese vegetable, 1 portion of Siberia chinensis, 1 portion of mouse thorn, 2 portions of Sichuan Achyranthes bidentata, 2 portions of Duhuo, 3 portions of cinnamon, 4 portions of Chinese prickly ash, 4 portions of ginger, 3 portions of cinnamon, 1 portion of monosodium glutamate, 2 portions of woody fragrance, 100 parts of water.

[0033] The preparation method of the rabbit sausage for relaxing tendons and activating collaterals comprises the following steps:

[0034] (1) After washing and draining the rabbit meat and pork, cut into pieces and mix;

[0035] (2) Wash the cinnamon, nutmeg, Chinese prickly ash, ginger, cinnamon bark, and woody fragrance, add ...

Embodiment 3

[0042] A rabbit sausage for relaxing tendons and activating collaterals, which is composed of the following raw materials in parts by weight: 35 parts of rabbit meat, 90 parts of pork, 5 parts of white sugar, 5 parts of table salt, 5 parts of soy sauce, 15 parts of shiitake mushrooms, 4 parts of Shenjincao, oxtail 2 servings of vegetable, 1.5 servings of scalloped grass, 1.5 servings of mouse thorn, 3 servings of Sichuan achyranthes bidentata, 3 servings of eucalyptus, 4 servings of cinnamon, 5 servings of peppercorns, 5 servings of ginger, 4 servings of cinnamon, 2 servings of monosodium glutamate, 3 servings of woody fragrance, 130 parts of water.

[0043] The preparation method of the rabbit sausage for relaxing tendons and activating collaterals comprises the following steps:

[0044] (1) After washing and draining the rabbit meat and pork, cut into pieces and mix;

[0045] (2) Wash the cinnamon, nutmeg, Chinese prickly ash, ginger, cinnamon bark, and woody fragrance, add...

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PUM

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Abstract

The invention discloses a rabbit meat sausage capable of relaxing sinews and activating collaterals and a preparation method thereof. The rabbit meat sausage capable of relaxing sinews and activating collaterals is composed of the following raw materials in parts by weight: 30-40 parts of rabbit meat, 80-100 parts of pork, 4-6 parts of white sugar, 4-6 parts of table salt, 4-6 parts of soy sauce, 10-20 parts of mushrooms, 3-5 parts of lycopodium clavatum, 1-3 parts of smilax riparia, 1-2 parts of herba siegesbeckiae, 1-2 parts of perny holly root, 2-4 parts of medicinal cyathula root, 2-4 parts of radix angelicae pubescentis, 3-5 parts of cinnamon, 4-6 parts of pepper, 4-6 parts of ginger, 3-5 parts of cassia bark, 1-3 parts of gourmet powder, 2-4 parts of costus root and 100-160 parts of water. The rabbit meat sausage capable of relaxing sinews and activating collaterals prepared by the invention has functions of dispelling wind and overcoming dampness, eliminating cold to stop pain, relaxing sinews and promoting blood circulation, and strengthening tendons and bones, and is especially suitable for middle aged and elderly people.

Description

technical field [0001] The invention relates to a sausage, in particular to a rabbit sausage for relaxing tendons and activating collaterals and a preparation method thereof. Background technique [0002] Rabbit meat is sweet in taste and cool in nature, enters the liver, spleen, and large intestine meridians, and has the functions of nourishing the middle and replenishing qi, cooling blood and detoxifying, clearing heat and quenching thirst. Rabbit meat is high in protein, low in fat and low in cholesterol. The content of rabbit meat is as high as 70% protein, which is higher than that of ordinary meat, but the content of fat and cholesterol is lower than that of all meat. Regular consumption can protect the blood vessel wall , to prevent thrombosis, beneficial to patients with high blood pressure, coronary heart disease, diabetes, and enhance physical fitness, bodybuilding muscles. [0003] Existing sausages are not formulated with Chinese herbal medicines such as rabbit ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/318A23L1/29A23L13/60A23L13/70A23L33/00
CPCA23L13/70A23L13/42A23L13/428A23L13/65A23L33/10A23V2002/00
Inventor 刘韶娜
Owner 刘韶娜
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