Sausage rich in gamma-aminobutyric acid and production method thereof

A technology of aminobutyric acid and sausage, which is applied in sausages rich in γ-aminobutyric acid and its production field, can solve problems that have not been seen yet, and achieve the effects of enhancing the body's immunity, good color and fragrance, and inhibiting the rise of blood pressure

Inactive Publication Date: 2017-05-10
怀宁县恒达畜产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there is no sausage rich in functional ingredient γ-aminobutyric acid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A sausage rich in gamma-aminobutyric acid, made of the following raw materials in parts by weight: 5 parts of water chestnuts, 8 parts of sweet peppers, 3 parts of black soybeans, 4 parts of carrots, 3 parts of wax gourd, 0.5 parts of jasmine, and 50 parts of pork , 10 parts of glutinous rice flour, 0.3 parts of salt, 0.1 part of soy sauce, 0.5 parts of spices, 0.5 parts of rice wine, 0.1 parts of maltose, 0.1 parts of monosodium glutamate, and 15 parts of water.

[0025] The production method of the sausage rich in γ-aminobutyric acid comprises the following steps:

[0026] (1) take raw material by above-mentioned parts by weight;

[0027] (2) Clean water chestnuts, sweet peppers, black soybeans, carrots, and wax gourds, and then wash them in hot water at 45°C for 2 minutes; then remove them all and drain them, and immediately put them in steam at 45°C for 8 minutes, and then Treat it in steam at 70°C for 30 minutes, and finally use a crusher to crush it for later use...

Embodiment 2

[0032] A sausage rich in gamma-aminobutyric acid is made of the following raw materials in parts by weight: 6 parts of water chestnuts, 6 parts of sweet peppers, 5 parts of black soybeans, 5 parts of carrots, 5 parts of wax gourd, 0.8 parts of jasmine, 55 parts of pork, 15 parts of glutinous rice flour, 0.4 parts of salt, 0.2 parts of soy sauce, 0.6 parts of spices, 0.6 parts of rice wine, 0.2 parts of maltose, 0.3 parts of monosodium glutamate, 18 parts of water.

[0033] The production method of the sausage rich in γ-aminobutyric acid comprises the following steps:

[0034] (1) take raw material by above-mentioned parts by weight;

[0035] (2) Clean the water chestnuts, sweet peppers, black soybeans, carrots, and wax gourds, and then put them in hot water at 50°C for 2 minutes; then remove them all and drain them, and immediately put them in steam at 50°C for 6 minutes, and then put them in Treat it in steam at 80°C for 25 minutes, and finally use a crusher to crush it for ...

Embodiment 3

[0040] A sausage rich in gamma-aminobutyric acid, made of the following raw materials in parts by weight: 10 parts of water chestnuts, 8 parts of sweet peppers, 6 parts of black soybeans, 8 parts of carrots, 7 parts of wax gourd, 1.6 parts of jasmine, and 60 parts of pork , 20 parts of glutinous rice flour, 0.5 parts of salt, 0.3 parts of soy sauce, 0.8 parts of spices, 0.6 parts of rice wine, 0.3 parts of maltose, 0.5 parts of monosodium glutamate, and 20 parts of water.

[0041] The production method of the sausage rich in γ-aminobutyric acid comprises the following steps:

[0042] (1) take raw material by above-mentioned parts by weight;

[0043] (2) Clean the water chestnuts, sweet peppers, black soybeans, carrots, and wax gourds, and then put them in hot water at 55°C for 1 min; Treat it in steam at 85°C for 20 minutes, and finally use a crusher to crush it for later use;

[0044] (3) Wash the jasmine flowers, heat them in a microwave oven for 30 seconds, then dry them ...

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PUM

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Abstract

The invention discloses a sausage rich in gamma-aminobutyric acid and a production method thereof. The sausage is prepared from the following raw materials in parts by weight: 5 to 10 parts of water chestnut, 5 to 8 parts of sweet pepper, 3 to 6 parts of black soybean, 4 to 8 parts of carrot, 3 to 7 parts of white gourd, 0.5 to 1.6 parts of jasmine flower, 50 to 60 parts of pork, 10 to 20 pats of glutinous rice flour, 0.3 to 0.5 part of salt, 0.1 to 0.3 part of soy sauce, 0.5 to 0.8 part of spices, 0.5 to 0.6 part of rice wine, 0.1 to 0.3 part of cerealose, 0.1 to 0.5 part of monosodium glutamate, and 15 to 20 parts of water. The taste of the provided sausage is fine. The color, fragrance, and taste of the sausage are all good. The sausage is rich in gamma-aminobutyric acid, has the functions of invigorating the brain, reinforcing intelligence, improving lipid metabolism, strengthening the immunity, and relieving fatigue, and also has a natural jasmine fragrance.

Description

technical field [0001] The invention relates to the technical field of animal products, in particular to a sausage rich in γ-aminobutyric acid and a production method thereof. Background technique [0002] γ-Aminobutyric acid (GABA) is a non-protein amino acid, which plays a very important role in life activities as a neurotransmitter in the body. It has a good effect on skin aging, improving lipid metabolism, hangover and so on. In recent years, it has attracted people's attention, and GABA rice, GABA tea, GABA beverage, etc. have been developed. [0003] Sausage is a food that uses very ancient food production and meat preservation technology. It is a long cylindrical tubular food made by mincing animal meat into strips and filling it into casings. Chinese sausages have a long history, and there are many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages. The main difference is that Cantonese is sweet, while Sichuan is spicy. Eat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L33/10A23L19/00A23L11/00
CPCA23V2002/00A23V2200/30A23V2200/322A23V2200/324A23V2200/15A23V2200/326A23V2200/318
Inventor 王卫平
Owner 怀宁县恒达畜产品有限公司
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