CN102919879A - Corn date soup sausage - Google Patents
Corn date soup sausage Download PDFInfo
- Publication number
- CN102919879A CN102919879A CN2012104459258A CN201210445925A CN102919879A CN 102919879 A CN102919879 A CN 102919879A CN 2012104459258 A CN2012104459258 A CN 2012104459258A CN 201210445925 A CN201210445925 A CN 201210445925A CN 102919879 A CN102919879 A CN 102919879A
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- CN
- China
- Prior art keywords
- corn
- sausage
- custard
- jujube
- iblet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Cereal-Derived Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a corn date soup sausage and belongs to the field of food processing. The sausage comprises, by weight, 40-60% of pork, 5-10% of corn date soup, 10-15% of starch, 2-4% of refined salt, 1-3% of white spirit, 2-4% of white sugar, 1-4% of monosodium glutamate and the balance water. The raw materials are mixed, stirred, filled and cooked to be manufactured into finished products. Corn kernels and Chinese dates are smashed and processed to be free from extraneous odor, taste is sour, sweet and palatable, flavor is fine and smooth, and the corn date soup sausage is a pure natural food and is free of additive. The manufactured sausage is convenient to carry and store while retaining original nutrition and flavor.
Description
Technical field
The present invention relates to corn jujube custard sausage, it belongs to food processing field.
Background technology
Along with the raising of resident living level, trip, tourism constantly increase, and food consumption idea and mode quietly change, taste to sausage requires also more and more higher, the prescription that the present invention releases has changed sausage variety and quality and taste, has catered to the needs of numerous crowds' novel taste, new mouthfeel.
Summary of the invention
For above-mentioned technical problem, the object of the present invention is to provide corn jujube custard sausage, take not full iblet as raw material, pulverize processing, add the date seasoning, be made into sausage in the situation that keeps former nutritious and taste, be easy to carry and store.
The technical solution adopted in the present invention shows it is corn jujube custard sausage, and the material weight percentages of sausage formula is: pork 40-60%, and corn jujube custard 5-10%, starch 10-15%, refined salt 2-4%, liquor 1-3%, white sugar 2-4%, monosodium glutamate 1-4%, all the other components are water; Raw material stirs through through mixing, bowel lavage, and digesting technoloy is made finished product.The processing technology of described corn jujube custard is that iblet is put into the clear water that adds citric acid and precooked, and takes out to be placed in the disintegrating machine, adds the stoning date, disintegrating machine is broken into the particle of grain of rice size with mixture, and then puts into pot, adds entry again and carries out boiling, time is 20 minutes, cooling.Described pre-cooking process is precooked for dropping in the jacketed pan in water and iblet 1:1 ratio, and the time of precooking is 15 minutes.
The invention has the advantages that iblet and date pulverized and be processed into free from extraneous odour, the taste sour and sweet palatability, delicate mouthfeel, and be natural food, additive-free.Be made into sausage in the situation that keeps former nutritious and taste, be easy to carry and store.
The specific embodiment
The invention will be further described below in conjunction with embodiment:
Corn jujube custard sausage, the material weight percentages of sausage formula is: pork 40-60%, corn jujube custard 5-10%, starch 10-15%, refined salt 2-4%, liquor 1-3%, white sugar 2-4%, monosodium glutamate 1-4%, all the other components are water; Raw material stirs through through mixing, bowel lavage, and digesting technoloy is made finished product.The processing technology of described corn jujube custard is that iblet is put into the clear water that adds citric acid and precooked, and takes out to be placed in the disintegrating machine, adds the stoning date, disintegrating machine is broken into the particle of grain of rice size with mixture, and then puts into pot, adds entry again and carries out boiling, time is 20 minutes, cooling.Described pre-cooking process is precooked for dropping in the jacketed pan in water and iblet 1:1 ratio, and the time of precooking is 15 minutes.
This technology is pulverized iblet and date and is processed into free from extraneous odour, the taste sour and sweet palatability, and delicate mouthfeel, and be natural food, additive-free.Be made into can in the situation that keeps former nutritious and taste, be easy to carry and store.
Claims (3)
1. corn jujube custard sausage, it is characterized in that: the material weight percentages of sausage formula is: pork 40-60%, corn jujube custard 5-10%, starch 10-15%, refined salt 2-4%, liquor 1-3%, white sugar 2-4%, monosodium glutamate 1-4%, all the other components are water; Raw material stirs through through mixing, bowel lavage, and digesting technoloy is made finished product.
2. corn jujube custard sausage according to claim 1, it is characterized in that: the processing technology of described corn jujube custard is that iblet is put into the clear water that adds citric acid and precooked, taking-up is placed in the disintegrating machine, add the stoning date, disintegrating machine is broken into the particle of grain of rice size with mixture, and then puts into pot, adds entry again and carries out boiling, time is 20 minutes, cooling.
3. corn jujube custard sausage according to claim 1 is characterized in that: described pre-cooking process is precooked for dropping in the jacketed pan in water and iblet 1:1 ratio, and the time of precooking is 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104459258A CN102919879A (en) | 2012-11-09 | 2012-11-09 | Corn date soup sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104459258A CN102919879A (en) | 2012-11-09 | 2012-11-09 | Corn date soup sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102919879A true CN102919879A (en) | 2013-02-13 |
Family
ID=47634924
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104459258A Pending CN102919879A (en) | 2012-11-09 | 2012-11-09 | Corn date soup sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102919879A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494241A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof |
-
2012
- 2012-11-09 CN CN2012104459258A patent/CN102919879A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494241A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130213 |