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Making method of radix pueraiae, Subaijiang and oat ham sausage

A technology of kudzu root extract and production method, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food extraction, etc., to achieve the effect of lowering cholesterol

Inactive Publication Date: 2016-03-02
ANHUI KUDZUVINE ROOT PRODUCTIVITY PROMOTION CENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The above raw materials are common food materials in our country, but the above raw materials are processed to produce the convenient Pueraria sausage oatmeal ham sausage for people to eat, and there are no reports and products on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1, a method for making oatmeal ham sausage with Pueraria lobata sauce, the following steps are used to make:

[0024] A. Raw meat pretreatment: select 30 kg of fresh lean pork and chicken breast raw materials, clean them, cut the washed lean pork and chicken breasts into small pieces of 0.5-2 cm, and use a φ6mm orifice plate for processing. twisted, ready to use;

[0025] B. Pretreatment of Subaijiang: Take 2 kg of fresh whole herb of Subaijiang, clean it and crush it in a crushing equipment equipped with a 60-mesh sieve, then pour it into a container, add 0.8% of the weight of the whole herb of Subaijiang Pectinase, 0.6% cellulase, 0.4% hemicellulase, heated to 42°C, combined with hydrolysis for 60 minutes to obtain the hydrolyzate of soba sauce;

[0026] C, Bauhinia pretreatment: take 0.8 kg of fresh Bauhinia, clean it and put it in a crushing device equipped with a 60-mesh sieve, then pour it into a container, add 0.6% pectinase and 0.7% of Bauhinia weight ...

Embodiment 2

[0034] Example 2, a method for making oatmeal ham sausage with pueraria lobata, the following steps are used to make:

[0035] A. Raw meat pretreatment: select 40 kg of fresh lean pork and chicken breast raw materials, clean them, cut the washed lean pork and chicken breasts into small pieces of 0.5-2 cm, and use a φ6mm orifice plate for processing. twisted, ready to use;

[0036] B. Pretreatment of Subaijiang: Take 1.5 kg of fresh whole herb of Subaijiang, clean it and crush it in a crushing equipment equipped with a 60-mesh sieve, then pour it into a container, add 0.8% of the whole herb of Subaijiang Pectinase, 0.6% cellulase, 0.4% hemicellulase, heated to 42°C, combined with hydrolysis for 60 minutes to obtain the hydrolyzate of soba sauce;

[0037] C, Bauhinia pretreatment: take 0.7 kg of fresh Bauhinia, clean it and put it in a crushing device equipped with a 60-mesh sieve for crushing, then pour it into a container, add 0.6% pectinase and 0.7% of Bauhinia weight Cellu...

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PUM

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Abstract

The invention discloses a making method of a radix pueraiae, Subaijiang and oat ham sausage. The radix pueraiae, Subaijiang and oat ham sausage is made from raw materials including lean pork, chicken breast meat, oat, Subaijiang, Chinese redbud flowers and water, and auxiliary materials including radix pueraiae starch, carrageenan, soybean protein isolate powder, composite phosphate, salt, spice, monosodium glutamate, white granulated sugar and red rice starters by means of the steps of raw material preprocessing, extracting, primary stirring, salting, secondary stirring, casing filling, sterilizing, cooling and the like. The method is simple and easy to implement. On the basis of traditional sausage functions, nutritional ingredients and functional characteristics of Subaijiang, Chinese redbud flowers and oat are added, and the defects that an existing ham sausage is greasy, high in fat and low in nutrition are overcome. The finished product is ruddy in color and luster, can be eaten instantly after the package is stripped off, and has the health care effects of clearing livers, improving vision, tonifying stomachs, widening intestines and reducing cholesterol.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing a health-care ham sausage by using kudzu root, subai sauce and oats as main raw materials. Background technique [0002] Ham sausage is a type of western-style meat product that is popular among consumers. It mainly provides people with the meat protein they need, but its taste and nutritional value are single, high in fat and high in energy, so consumers stay away. With the improvement of people's living standards, there are higher requirements for the mouthfeel, nutrition and flavor of ham sausages, so there have been patents for new nutritional ham sausages, such as patent announcement number CN101530194, which discloses a kind of edible mushroom ham sausage and its The preparation method not only makes edible fungus ham sausage with unique flavor, but also opens up a new way for processing and utilizing edible fungus; and for example, the patent publicati...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L33/105
CPCA23V2002/00A23V2200/32A23V2200/3262A23V2200/30A23V2250/21A23V2250/5036A23V2250/5118A23V2250/5488A23V2300/14
Inventor 胡爱珍
Owner ANHUI KUDZUVINE ROOT PRODUCTIVITY PROMOTION CENT CO LTD
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