Chinese sausage with sesame aroma, coarse grains and effects of relieving restlessness and clearing lungs and method for preparing Chinese sausage

Abstract

The invention discloses a Chinese sausage with sesame aroma, coarse grains and effects of relieving restlessness and clearing lungs. The Chinese sausage comprises, by weight, 1800-2000 parts of chilled fresh hind leg pork, 150-200 parts of fat pork, 16-20 parts of KCl, 24-30 parts of NaCl, 450-500 parts of kidney bean, 8-10 parts of ground pepper, 8-10 parts of pericarpium zanthoxyli powder, 40-50 parts of strong baijiu, 8-10 parts of rhizoma zingiberis recens powder, 30-40 parts of sugar, 20-30 parts of soy sauce, 26-28 parts of mung bean, 23-24 parts of red bean, 32-33 parts of brown rice, 14-15 parts of sesame powder, 1.1-1.8 parts of arrowroots, 1-2.2 parts of semen hoveniae, 1.4-1.5 parts of fructus momordicae and an appropriate quantity of sausage casings. The Chinese sausage has the advantages that the Chinese sausage is mellow after being eaten and has unique taste, food and medicinal materials such as the arrowroots, the semen hoveniae and the fructus momordicae are further added into the Chinese sausage, and accordingly healthcare effects of clearing the lungs, relieving cough, dispelling effects of alcohol and relieving the restlessness can be realized by the Chinese sausage.

Description

technical field [0001] The invention relates to the technical field of sausages, in particular to a Chinese sausage with relieving restlessness, clearing lungs and hemp flavor and a preparation method thereof. Background technique [0002] As a common food additive, sodium chloride can improve the flavor quality of products, but it is also the most important factor leading to hypertension and cardiovascular diseases. The per capita salt intake in my country has reached 12 g / d, which is the recommended value of the World Health Organization. more than double that. According to the data of the World Health Organization in 2003, among all types of industrialized food, meat and meat products contributed about 16% to 25% of the sodium intake; Many related studies have been done. Much of the research has focused on dry-cured meat products that are high in salt. When the amount of sodium chloride is reduced to 2.0%, the texture of the product will become too soft; when it is redu...

AI Technical Summary

Problems solved by technology

Fat has an important impact on the appearance of food such as gloss, color, transparency, surface shape, crystallinity, texture such as viscosity, elasticity, hardness, lubricity, melting, thick feeling and other taste and flavor. In terms of flavor The fat in food not only shows its own flavor, but also affects the concentration, persistence and balance of other spices, which is related to the slow release of flavor by fat; reducing the fat content in food will affect the sensory properties of food, simply Reducing the fat content in food ingredients will have a negative impact on the flavor and taste of the product, making the food rough and tasteless, thus affecting consumer acceptance of the product