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Mushroom fragrant sausage and preparation method thereof

A technology of mushroom fragrance and meat sausage, applied in food ingredients as odor improvers, functions of food ingredients, food science, etc., can solve problems such as inability to achieve nutritional balance, failure to meet consumer health needs, and single product structure. Achieve the effects of improving disease resistance, stabilizing blood sugar and blood lipids, and regulating the stomach

Inactive Publication Date: 2016-08-31
福建绿宝食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country is rich in edible mushroom resources and has a long history of eating. However, at present, in addition to being used as pickled products or food ingredients, it is mainly eaten as a dish after cooking. The product structure is single, and eating one kind of mushroom alone often cannot achieve nutritional balance and satisfy Consumers' growing health needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A crab meat sausage with mushrooms and mushrooms, the preparation method of which is to grind 10 parts by weight of crab meat, add 2 parts by weight of alfalfa powder and mix well, place it in a refrigerator at 4°C for 10 minutes, then pour it into a chopping machine, add 8 Parts by weight of mushroom powder and 2 parts by weight of rice wine were chopped and mixed for 5 minutes, then 3 parts by weight of table salt and 3 parts by weight of spices were added in turn, and chopped and mixed for 3 minutes respectively; then the chopped and mixed minced meat was vacuumized and poured into clean casings, Mature and sterilize in a steamer at 100°C for 8 minutes, then vacuum pack after cooling; add a small amount of ice water in batches during the chopping process to control the temperature of the minced meat below 10°C.

[0014] Wherein, the preparation method of described mushroom powder comprises the steps:

[0015] 1) Soak 8 parts by weight of shiitake mushrooms, 5 parts b...

Embodiment 2

[0019] A kind of sausage with mushroom and fragrant shrimp. Its preparation method is to grind 11 parts by weight of shrimp meat, add 2 parts by weight of alfalfa powder and mix well, place it in a refrigerator at 4°C for 15 minutes, then pour it into a chopping machine, add 9 Parts by weight of mushroom powder and 2 parts by weight of rice wine were chopped and mixed for 6 minutes, then 4 parts by weight of table salt and 3 parts by weight of spices were added in turn, and chopped and mixed for 4 minutes respectively; then the chopped and mixed minced meat was vacuumized and poured into clean casings, Mature and sterilize in a steamer at 110°C for 10 minutes, then vacuum pack after cooling; add a small amount of ice water in stages during the chopping process to control the temperature of the minced meat below 10°C.

[0020] Wherein, the preparation method of described mushroom powder comprises the steps:

[0021] 1) Soak 9 parts by weight of Shiitake mushroom, 6 parts by wei...

Embodiment 3

[0025] A mushroom-scented pork sausage, the preparation method of which is to grind 12 parts by weight of pork, add 3 parts by weight of alfalfa powder and mix well, place it in a refrigerator at 4°C for 20 minutes, then pour it into a chopping machine, and add 10 parts by weight of Mushroom powder and 3 parts by weight of rice wine were chopped and mixed for 10 minutes, then 5 parts by weight of salt and 4 parts by weight of spices were added in sequence, and chopped and mixed for 5 minutes respectively; then the chopped and mixed minced meat was vacuumized and poured into clean casings, at 120 °C Mature and sterilize in a steamer for 5 minutes, then vacuum pack after cooling; add a small amount of ice water in stages during the chopping process to control the temperature of the minced meat below 10°C.

[0026] Wherein, the preparation method of described mushroom powder comprises the steps:

[0027] 1) Soak 10 parts by weight of Shiitake mushroom, 8 parts by weight of Grifol...

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PUM

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Abstract

The invention discloses mushroom fragrant sausage and a preparation method thereof. The mushroom fragrant sausage is prepared from the following raw materials in parts by weight: 10 to 12 parts of fresh meat, 8 to 10 parts of mushroom powder, 2 to 3 parts of alfalfa powder, 3 to 5 parts of table salt, 3 to 4 parts of spice and 2 to 3 parts of yellow wine, wherein the mushroom powder is prepared by using pleurotus geesteranus, grifola frondosa, toadstool, Catathelasma ventricosum, abalone mushroom and pholiota nameko as raw materials. The obtained mushroom fragrant sausage has the advantages that the nutrition is balanced; the faint scent flavor of mushrooms is realized; various efficacies of invigorating the spleen and stomach, strengthening the body and the like are achieved; the mushroom fragrant sausage can be eaten together with rice or bread or can be eaten as main food; the mushroom fragrant sausage is suitable for being eaten by middle-aged and old people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a mushroom sausage and a preparation method thereof. Background technique [0002] Edible mushrooms are very popular because of their rich nutrition and multiple health functions. my country is rich in edible mushroom resources and has a long history of eating. However, at present, in addition to being used as pickled products or food ingredients, it is mainly eaten as a dish after cooking. The product structure is single, and eating one kind of mushroom alone often cannot achieve nutritional balance and satisfy Consumers' growing health needs. Contents of the invention [0003] The object of the present invention is to provide a kind of sausage with mushroom and mushroom and its preparation method. The obtained sausage with mushroom and mushroom is not only nutritionally balanced, but also has the fragrance of mushroom and mushroom, and has various function...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L31/00
CPCA23V2002/00A23V2200/15A23V2200/32A23V2200/328A23V2200/326A23V2200/324A23V2200/302
Inventor 郑松辉
Owner 福建绿宝食品集团有限公司
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