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Preparation method of Luchuan pork sausages

A technology of Luchuan pork and sausage, which is applied in the field of preparation of Luchuan pork sausage, can solve the problems of consumers’ health threats, hidden dangers, and easy deterioration, and achieve the effect of improving quality, reducing blood fat, and prolonging the effect of changing taste and color

Inactive Publication Date: 2017-07-14
广西聚银牧业集团岭南客家陆川猪肉制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, traditional pork sausages usually have the disadvantages of high fat, high calorie and perishability, and in order to ensure that the meat products can present a good color and taste, chemical additives such as nitrite are often added, and these chemical additives will enter the human body through food , which will bring great health threats to consumers and have certain health risks

Method used

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  • Preparation method of Luchuan pork sausages
  • Preparation method of Luchuan pork sausages
  • Preparation method of Luchuan pork sausages

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Preparation of pickling agent

[0034] The pickling preparation can be obtained by mixing table salt, white wine, rock sugar, sodium glutamate, light soy sauce and water in a weight ratio of 4:1:1:0.5:1:65 until uniform.

[0035] 2. Preparation of mixing agent

[0036] (1) In parts by weight, take the following raw material components:

[0037]

[0038]

[0039] (2) Apply the above-mentioned weighed raw materials to the preparation of the mixing agent of the present invention, and prepare according to the following specific steps:

[0040] a) In parts by weight, mix Nostocchi, dried shiitake mushrooms and red dates, pulverize and sieve through 100 mesh to obtain a powder;

[0041] b) In parts by weight, after mixing grape seed, rhodiola rosea, mulberry, corn silk, salvia miltiorrhiza, ground peach blossom, garlic, gynostemma, Polygonum multiflorum, wolfberry and kudzu root, add distilled water equal to the volume of the mixture, and use ultrasonic waves to ex...

Embodiment 2

[0052] 1. Preparation of pickling agent

[0053] The pickling preparation can be obtained by mixing table salt, white wine, rock sugar, sodium glutamate, light soy sauce and water in a weight ratio of 5:2:2:1:3:70 until uniform.

[0054] 2. Preparation of mixing agent

[0055] (1) In parts by weight, take the following raw material components:

[0056]

[0057] (2) Apply the above-mentioned weighed raw materials to the preparation of the mixing agent of the present invention, and prepare according to the following specific steps:

[0058] a) In parts by weight, mix Nostocchi, dried shiitake mushrooms and red dates, pulverize and sieve through 100 mesh to obtain a powder;

[0059] b) In parts by weight, after mixing grape seed, rhodiola rosea, mulberry, corn silk, salvia miltiorrhiza, ground peach blossom, garlic, gynostemma, Polygonum multiflorum, wolfberry and kudzu root, add distilled water equal to the volume of the mixture, and use ultrasonic waves to extract, After ...

Embodiment 3

[0070] 1. Preparation of pickling agent

[0071] The pickling preparation can be obtained by mixing table salt, white wine, rock sugar, sodium glutamate, light soy sauce and water in a weight ratio of 6:3:3:1.5:4:75 until uniform.

[0072] 2. Preparation of mixing agent

[0073] (1) In parts by weight, take the following raw material components:

[0074]

[0075] (2) Apply the above-mentioned weighed raw materials to the preparation of the mixing agent of the present invention, and prepare according to the following specific steps:

[0076] a) In parts by weight, mix Nostocchi, dried shiitake mushrooms and red dates, pulverize and sieve through 100 mesh to obtain a powder;

[0077] b) In parts by weight, after mixing grape seed, rhodiola rosea, mulberry, corn silk, salvia miltiorrhiza, ground peach blossom, garlic, gynostemma, Polygonum multiflorum, wolfberry and kudzu root, add distilled water equal to the volume of the mixture, and use ultrasonic waves to extract, Afte...

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Abstract

The present invention belongs to the technical field of food processing and specifically discloses a preparation method of Luchuan pork sausages. The preparation method of the Luchuan pork sausages mainly comprises the following specific steps: (1) raw material treating: Luchuan pork is cut into diced pork; (2) pickling: the diced pork and a pickling agent are mixed, and pickling is conducted; (3) chopping and mixing: the pickled diced pork is mixed with a material blending agent, and chopping is conducted; (4) sausage filling; (5) baking; (6) cooking; and (7) cooling and storing; wherein the material blending agent is mainly prepared from nostoc flagelliforme, dried shiitake mushrooms, oats beta-glucan, grape seeds, herba rhodiolae, mulberries, corn stigma, root or herb of rose mallow, herba gynostemmatis pentaphylli, Chinese wolfberry fruits, red dates, royal jelly, etc. according to certain parts by weight. The preparation method of the Luchuan pork sausages is simple and easy to implement. Besides, the prepared Luchuan pork sausages are high in sensory acceptability, low in calories, low in fat, high in dietary fiber content and good in quality guarantee effects, and have a certain health-care function.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a preparation method of Luchuan pork sausage. [0003] 【Background technique】 [0004] Lu Chuan pork is flat and sweet in nature, and has the effects of moistening the intestines and stomach, promoting body fluid, nourishing kidney qi, and detoxifying heat. Nourishes yin, moisturizes dryness, nourishes liver yin, moistens skin, facilitates urination and quenches thirst. Making Luchuan pork into a popular sausage can increase the product diversity of Luchuan pork, which has certain significance for the development of Luchuan pork. [0005] However, traditional pork sausages usually have the disadvantages of high fat, high calorie and perishability, and in order to ensure that the meat products can present a good color and taste, chemical additives such as nitrite are often added, and these chemical additives will enter the human body through food , which will bri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L5/10A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/14
Inventor 黄祖东
Owner 广西聚银牧业集团岭南客家陆川猪肉制品有限公司
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