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Rice-stuffed sausage and preparation method thereof

A technology for filling rice and glutinous rice, which is applied in the field of filling rice sausage and its production, can solve few problems and achieve the effects of rich nutrition, improved heat resistance and unique flavor

Inactive Publication Date: 2015-07-01
许建华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the continuous improvement of people's living standards, healthy and safe ham sausages with unique flavors are becoming more and more popular. At present, there are many sausage products on the market, and the raw materials are mostly made of pork, chicken, beef, etc. and mixed with starch. , seldom use glutinous rice as the main ingredient to make sausage products

Method used

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Examples

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Effect test

Embodiment Construction

[0017] The present invention will be further described below in conjunction with specific examples.

[0018] The rice-filled sausage of the present invention is made from the following raw materials in parts by weight: 1000 parts of glutinous rice, 1 part of salt, 2 parts of chives, 2 parts of green garlic, 3 parts of ginger, 800 parts of water, and 1000 parts of fresh pig large intestine.

[0019] Its preparation method comprises the following steps:

[0020] 1) Raw material preparation: Wash the glutinous rice 2-3 times with clean water to ensure no ore, no bran powder and other impurities, and then soak it in bamboo leaf water for 24 hours; wash the shallots, green garlic, and ginger, and cut them into fine pieces Soak 1000 parts of pig large intestine in a 1:5 mixture of salt and white wine for 15 minutes, remove the dirt, then soak it in a 1:3 solution of white vinegar and water for 15 minutes, then gently scrub in water Twice, the smell is eliminated;

[0021] 2) Ingre...

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PUM

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Abstract

The invention discloses a rice-stuffed sausage and a preparation method thereof. With glutinous rice as a main raw material, the glutinous rice is soaked in water with indicalamus leaves. The indicalamus leaves not only can bring a delicate fragrance, but also can provide polyphenol substances and a potassium element and infiltrate into the rice when cooked, so that improvement of the heat-resisting function of a human body is facilitated. Meanwhile, pork intestines have the efficacies of moistening dryness, tonifying deficiency, quenching thirst and stopping bleeding; and the prepared rice-stuffed sausage is unique in flavor, suitable for people of all ages, abundant in nutrient, and good in taste, and has a certain diet healthcare function.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a rice-filled sausage and a preparation method thereof. Background technique [0002] Ham sausage is everyone’s favorite cooked meat product. Traditional ham sausage mostly uses meat as the main raw material, which is expensive, high in fat and calories, and is not suitable for people with diabetes, coronary heart disease, and hypertension. [0003] The overall requirements for food and beverages in today's world can be summarized as "four modernizations", "three lows", "two highs" and "nothing": "four modernizations" are diversification, simplification, health care, and practicality;" "Three lows" means low fat, low cholesterol, and low sugar; "two highs" means high protein and high dietary fiber; "nothing" means no additives (preservatives, flavors, pigments, etc.). [0004] With the continuous improvement of people's living standards, healthy and safe ham sausages with...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/312A23L1/29A23L7/10A23L13/20A23L33/00
Inventor 许建华杨从德
Owner 许建华
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