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A technology of coconut-flavored sausage and coconut powder, which is applied in food ingredients as taste improvers, functions of food ingredients, and food science. Characteristics, nutrition and other issues
Inactive Publication Date: 2018-09-04
范翼
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Abstract
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Problems solved by technology
However, the types of sausages currently on the market are relatively monotonous, and the preservation time of fresh meat is relatively short, which cannot meet people's comprehensive requirements for the flavor, characteristics and nutrition of dried meat.
Method used
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Embodiment 1
[0012] A coconut-flavored sausage, consisting of the following raw materials in parts by weight: 80 parts of beef, 90 parts of pork belly, 40 parts of coconut powder, 24 parts of chive flowers, 20 parts of chickpeas, 20 parts of vegetable oil, 18 parts of spiced wine, ginger 8 parts, chopped green onion 14 parts, watermelon peel 10 parts, sesame paste 16 parts, salt 6 parts, white sugar 12 parts, pepper powder 5 parts, bamboo shoots 10 parts.
Embodiment 2
[0014] A coconut-flavored sausage, consisting of the following raw materials in parts by weight: 90 parts of beef, 100 parts of pork belly, 45 parts of coconut powder, 27 parts of chive flowers, 23 parts of chickpeas, 22 parts of vegetable oil, 20 parts of spiced wine, ginger 10 parts, 16 parts of chopped green onion, 11 parts of watermelon peel, 18 parts of sesame paste, 8 parts of table salt, 13 parts of white sugar, 6 parts of pepper powder, and 13 parts of bamboo shoots.
Embodiment 3
[0016] A coconut-flavored sausage, consisting of the following raw materials in parts by weight: 100 parts of beef, 110 parts of pork belly, 50 parts of coconut powder, 30 parts of chive flowers, 26 parts of chickpeas, 24 parts of vegetable oil, 22 parts of spiced wine, ginger 12 parts, 18 parts of chopped green onion, 12 parts of watermelon peel, 20 parts of sesame paste, 10 parts of table salt, 14 parts of white sugar, 7 parts of pepper powder, and 16 parts of bamboo shoots.
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Abstract
The invention provides a coconut-flavor sausage. The sausage is prepared from the following raw materials in parts by weight: 80-100 parts of beef, 90-110 parts of streaky pork, 40-50 parts of coconutpowder, 24-30 parts of leak flowers, 20-26 parts of chick-peas, 20-24 parts of vegetable oil, 18-22 parts of spice cooking wine, 8-12 parts of ginger granules, 14-18 parts of chopped green onion, 10-12 parts of watermelon peels, 16-20 parts of sesame paste, 6-10 parts of edible salt, 12-14 parts of white granulated sugar, 5-7 parts of xanthoxylum pepper, 10-16 parts of bamboo shoots. The coconut-flavor sausage is rich in protein, selenium and anthocyanin, has crispy and delicious taste, and has the effects of clearing heat, eliminating phlegm, disinhibiting diaphragm, refreshing stomach, quenching thirsty and tonifying qi.
Description
technical field [0001] The invention relates to the field of sausages, in particular to a coconut-flavored sausage. Background technique [0002] Sausage is a traditional delicacy in my country's meat products, which has the effect of appetizing and increasing appetite. There are many ways to make sausage, with different styles and different tastes. But the kind of sausage on the market is relatively monotonous at present, and the preservation time of fresh meat is relatively short, can not satisfy people's comprehensive requirement to the local flavor, characteristic, nutrition of jerky food. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a coconut-flavored sausage rich in protein, selenium and anthocyanins, crisp and refreshing, delicious, and has the benefits of clearing away heat and eliminating phlegm, refreshing the stomach and quenching thirst. gas. [0004] In order to achieve ...
Claims
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Application Information
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