Pagodatree flower and squid ham sausages capable of clearing heat and reducing blood pressure and preparation method of pagodatree flower and squid ham sausages

Abstract

The invention discloses pagodatree flower and squid ham sausages capable of clearing heat and reducing blood pressure and a preparation method of the pagodatree flower and squid ham sausages. The pagodatree flower and squid ham sausages are prepared from the following raw materials in parts by weight: 5-6 parts of yoghourt, 1-2 parts of pagodatree flowers, 2-3 parts of raisin, 1-2 parts of sweetened bean paste, 0.5-1 part of semen cassiae, 0.5-1 part of wild argy wormwood, 0.5-1 part of chrysanthemums, 100-110 parts of squid meat, 120-130 parts of minced cod meat, 15-20 parts of onion fragments, 30-35 parts of onion juice, an appropriate quantity of grape seed extracts, an appropriate quantity of a NaHCO3 solution, an appropriate amount of table salt, an appropriate amount of gourmet powder, an appropriate amount of spice, an appropriate amount of linseed gum, an appropriate amount of Nisin, an appropriate amount of sodium lactate, an appropriate quantity of protein sausages and an appropriate amount of water. According to the pagodatree flower and squid ham sausages disclosed by the invention, the onion fragments are added, the onion juice is used for uniformly stirring, the onion juice can completely remove the fishy smell of squids, and the onion fragments can promote the mouth feel of the ham sausages, so that the the taste of the pagodatree flower and squid ham sausages is more delicious; the added grape seed extracts can effectively restrain the growth of bacteria in the storage process of the ham sausages, so that the quality guarantee period of the ham sausages is prolonged; finally, the ham sausages and various traditional Chinese medicines are cooked together, so that the ham sausage have a good health-care efficacy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to squid ham sausage with sophora japonica for clearing heat and reducing blood pressure and a preparation method thereof. Background technique [0002] Squid, also known as squid and squid, has high nutritional value and is a rare seafood. It is rich in a variety of amino acids necessary for the human body, and the composition of essential amino acids is close to that of whole protein. It is a nutritional and health-care type with good flavor [0003] aquatic product resources. The output of Peruvian squid is huge, but the content of NH4Cl in Peruvian squid muscle is very high, and the content of volatile base nitrogen (VBN) in Peruvian squid muscle can reach up to 2.47mg / g, which causes the taste of squid muscle to be bitter and sour. , cannot be eaten, so finding a suitable processing technology to improve the sour taste of squid and developing new squid products are th...

AI Technical Summary

Problems solved by technology

[0004] Squid itself has a fishy smell. If it is not removed, it will affect the taste of ham sausage. In addition, making ham sausage with squid and surimi alone is not delicious enough, and has a single taste and function. The ham sausage produced has water holding capacity, hardness and chewiness. Not ideal and short shelf life