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Glutinous rice sausage

A technology of glutinous rice and sausage, applied in application, food preparation, food science and other directions, can solve the problems of inability to meet people's nutrition, taste requirements, limited material extraction, etc., to protect the cardiovascular system, prevent arteriosclerosis, and reduce cholesterol content. Effect

Inactive Publication Date: 2015-04-29
张勇强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of sausages, most of which are mainly made of meat, and then added with other materials, but the materials are still limited, and they cannot meet people's more nutritional and taste requirements.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] Glutinous rice sausage is made from large intestine, corn, glutinous rice, green onion, shiitake mushroom, dried shrimp, water, seasoning, and cotton thread. Its production method is:

[0007] (1) Wash the large intestine, steam the glutinous rice until it is half mature, and set aside;

[0008] (2) Wash the corn and soak it in salt water for 10 minutes, set aside;

[0009] (3) Then chop the green onions and shiitake mushrooms, mix them with glutinous rice, dried shrimps and corn, mix thoroughly with water, add seasonings to marinate, and marinate for 15-20 minutes;

[0010] (4) After the casings are made in the last pot, tie the tail end tightly with cotton thread and put it into the pot (the water temperature should not be higher than 80°C when putting into the pot), so that the temperature in the pot is between 80°C and 85°C and cook for about 50 minutes. .

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Abstract

The invention relates to improvement of a sausage formula, and provides a glutinous rice sausage. The glutinous rice sausage is prepared from the following raw materials: large intestine corn, glutinous rice, shallot, mushroom, small shrimp, water, condiments and a cotton thread. According to the glutinous rice sausage, the appetites of people are increased; the nutrient is increased; the glutinous rice sausage is simple to prepare, abundant in nutrient, fresh and delicious in flavor, mellow and strong in flavor, long in aftertaste, and relatively fragrant to chew, is superior to sausage products in other countries, is one of the traditional specialty foods in China, and is hopefully well known all over the world.

Description

technical field [0001] The invention relates to the improvement of the sausage formula, in particular to a sausage made from glutinous rice as the main raw material. Background technique [0002] Chinese sausage was created about before the Southern and Northern Dynasties, and the "enema method" recorded in "Qi Min Yao Shu" in the Northern Wei Dynasty was first seen, and its method has been passed down to this day. Chinese enema sausage does not add starch, can be stored for a long time, and can be eaten after cooking. It has a delicious flavor, mellow and rich, and a long aftertaste. The more you chew, the more fragrant it is. It is far better than the enema products in other countries. . There are many kinds of sausages at present, most of which are based on meat and then prepared by adding other materials, but the materials are still limited and cannot meet people's more nutritional and taste requirements. Glutinous rice sausage is a kind of glutinous rice sausage made ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/33A23L1/28A23L31/00A23L33/10
CPCA23L31/00A23L7/10A23L13/20A23L17/40
Inventor 张勇强
Owner 张勇强
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