CN103230034A - Brown rice powder sausage and preparation method thereof - Google Patents
Brown rice powder sausage and preparation method thereof Download PDFInfo
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- CN103230034A CN103230034A CN2013101051468A CN201310105146A CN103230034A CN 103230034 A CN103230034 A CN 103230034A CN 2013101051468 A CN2013101051468 A CN 2013101051468A CN 201310105146 A CN201310105146 A CN 201310105146A CN 103230034 A CN103230034 A CN 103230034A
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- coarse rice
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Abstract
The present invention discloses a brown rice powder sausage and a preparation method thereof. Raw materials of the brown rice powder sausage comprise: beef, cuttlebone powder, brown rice powder, sunflower floral disc, peony, aloe, swordlike atractylodes rhizome, fragile blueberry fruit, potato vine, common lophatherum herb, common chicory herb, dragon's tongue leaf, hawthorn kernel, grape root, pomelo peel, lavender and a proper amount of purified water. According to the present invention, the beef, the cuttlebone powder and the brown rice powder are adopted as main raw materials; characteristics of rich nutrition, unique taste, convenient taking and easy storage are provided; the brown rice powder contains rich carbohydrates, fat, proteins, cellulose, folic acid and various minerals so as to provide effects of human immune function increase, blood circulation promoting and constipation treating; and a fermentation method is adopted so as to remain nutrients of the Chinese herbals and provide a fermentation flavor.
Description
Technical field
The present invention relates to meat product processing technology field, be specifically related to a kind of coarse rice powder sausage and preparation method thereof.
Background technology
Sausage is an ancient food production and carnivorous preservation technology, finger rubs into the mud shape with the meat of animal, pour into the elongated cylinder tubular-shaped food that casing is made again, at present in the making of sausage, just only be major ingredient with beef, kind and taste are single, the nutritional labeling deficiency, and the incompatibility modern pursues the requirement of multiple tastesization.
Summary of the invention
The object of the present invention is to provide a kind of coarse rice powder sausage and preparation method thereof.
The present invention adopts following technical scheme:
The coarse rice powder sausage, the weight portion of its constitutive material is: beef 24-28, cuttlefish bone meal 7.5-9.5, coarse rice powder 13-15, floral disc of sunflower into 3.0-4.0, Chinese herbaceous peony 2.3-2.8, aloe 4.0-6.0, rhizoma atractylodis 5.5-6.5, fragile blueberry fruit 6.0-7.0, sweet potato rattan 7.0-9.0, lophatherum gracile 6.5-7.5, witloof 3.5-4.5, Long Liye 1.5-2.0, Chinese hawthorn seed 5.5-6.5, european grape root 4.5-5.5, shaddock skin 3.0-4.0 and lavender 7.0-8.5, pure water is an amount of.
The coarse rice powder sausage, the weight portion of its constitutive material is: beef 26, cuttlefish bone meal 8.5, coarse rice powder 14, floral disc of sunflower into 3.5, Chinese herbaceous peony 2.5, aloe 5.0, rhizoma atractylodis 6.0, fragile blueberry fruit 6.5, sweet potato rattan 8.0, lophatherum gracile 7.0, witloof 4.0, Long Liye 1.8, Chinese hawthorn seed 6.0, european grape root 5.0, shaddock skin 3.5 and lavender 7.8, pure water is an amount of.
The preparation method of coarse rice powder sausage may further comprise the steps:
(1) weight portion by constitutive material takes by weighing beef, rubs the back and adds cuttlefish bone meal and coarse rice powder, mixes and obtains compound, and is stand-by;
(2) weight portion by constitutive material takes by weighing other raw materials, mix, add the white granulated sugar of raw material gross weight 12-15% and the pure water of 15-20% then, and the active dry yeast bacterium of inoculation 0.6-0.7%, temperature 18-22 ℃ of fermentation 4-5 days, juice was got in press filtration then, carries out homogeneous through high pressure homogenizer, carry out spray-drying behind the homogeneous again, get powder;
(3) powder with the compound of step (1) and step (2) is even, and adds a small amount of pure water, and control water content 10-15% places the bottle placer quantitative filling then, sends into sterilization 18-22min in the automatic sterilizing pot again, 115-130 ℃ of control temperature.
Beneficial effect of the present invention:
The present invention is primary raw material with beef, cuttlefish bone meal and coarse rice powder, nutritious, special taste, instant and be easy to store, contain abundant carbohydrate, fat, protein, cellulose, folic acid and various mineral matter in the coarse rice powder, can improve immune function of human body, stimulate circulation, treat constipation, adopted fermentation process simultaneously, the nutritional labeling that had both kept Chinese herbal medicine has the local flavor of another kind fermentation again.
The specific embodiment
Embodiment 1: the coarse rice powder sausage, the weight portion of its constitutive material (jin) is: beef 26, cuttlefish bone meal 8.5, coarse rice powder 14, floral disc of sunflower into 3.5, Chinese herbaceous peony 2.5, aloe 5.0, rhizoma atractylodis 6.0, fragile blueberry fruit 6.5, sweet potato rattan 8.0, lophatherum gracile 7.0, witloof 4.0, Long Liye 1.8, Chinese hawthorn seed 6.0, european grape root 5.0, shaddock skin 3.5 and lavender 7.8, pure water is an amount of.
The preparation method of coarse rice powder sausage may further comprise the steps:
(1) weight portion by constitutive material takes by weighing beef, rubs the back and adds cuttlefish bone meal and coarse rice powder, mixes and obtains compound, and is stand-by;
(2) weight portion by constitutive material takes by weighing other raw materials, mix, add the white granulated sugar of raw material gross weight 13% and 18% pure water then, and inoculate 0.65% active dry yeast bacterium, 20 ℃ of fermentations of temperature 4-5 days, juice was got in press filtration then, carries out homogeneous through high pressure homogenizer, carry out spray-drying behind the homogeneous again, get powder;
(3) powder with the compound of step (1) and step (2) is even, and adds a small amount of pure water, and control water content 12% places the bottle placer quantitative filling then, sends into sterilization 20min in the automatic sterilizing pot again, 125 ℃ of control temperature.
Claims (3)
1. coarse rice powder sausage, the weight portion that it is characterized in that its constitutive material is: beef 24-28, cuttlefish bone meal 7.5-9.5, coarse rice powder 13-15, floral disc of sunflower into 3.0-4.0, Chinese herbaceous peony 2.3-2.8, aloe 4.0-6.0, rhizoma atractylodis 5.5-6.5, fragile blueberry fruit 6.0-7.0, sweet potato rattan 7.0-9.0, lophatherum gracile 6.5-7.5, witloof 3.5-4.5, Long Liye 1.5-2.0, Chinese hawthorn seed 5.5-6.5, european grape root 4.5-5.5, shaddock skin 3.0-4.0 and lavender 7.0-8.5, pure water is an amount of.
2. coarse rice powder sausage according to claim 1, the weight portion that it is characterized in that its constitutive material is: beef 26, cuttlefish bone meal 8.5, coarse rice powder 14, floral disc of sunflower into 3.5, Chinese herbaceous peony 2.5, aloe 5.0, rhizoma atractylodis 6.0, fragile blueberry fruit 6.5, sweet potato rattan 8.0, lophatherum gracile 7.0, witloof 4.0, Long Liye 1.8, Chinese hawthorn seed 6.0, european grape root 5.0, shaddock skin 3.5 and lavender 7.8, pure water is an amount of.
3. the preparation method of a coarse rice powder sausage as claimed in claim 1 is characterized in that may further comprise the steps:
(1) weight portion by constitutive material takes by weighing beef, rubs the back and adds cuttlefish bone meal and coarse rice powder, mixes and obtains compound, and is stand-by;
(2) weight portion by constitutive material takes by weighing other raw materials, mix, add the white granulated sugar of raw material gross weight 12-15% and the pure water of 15-20% then, and the active dry yeast bacterium of inoculation 0.6-0.7%, temperature 18-22 ℃ of fermentation 4-5 days, juice was got in press filtration then, carries out homogeneous through high pressure homogenizer, carry out spray-drying behind the homogeneous again, get powder;
(3) powder with the compound of step (1) and step (2) is even, and adds a small amount of pure water, and control water content 10-15% places the bottle placer quantitative filling then, sends into sterilization 18-22min in the automatic sterilizing pot again, 115-130 ℃ of control temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101051468A CN103230034A (en) | 2013-03-29 | 2013-03-29 | Brown rice powder sausage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013101051468A CN103230034A (en) | 2013-03-29 | 2013-03-29 | Brown rice powder sausage and preparation method thereof |
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| CN103230034A true CN103230034A (en) | 2013-08-07 |
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| CN2013101051468A Pending CN103230034A (en) | 2013-03-29 | 2013-03-29 | Brown rice powder sausage and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652990A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Coarse cereal shish kebab and preparation method thereof |
| CN103652979A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Aloe nutrition mutton shashlik and preparation method thereof |
| CN103750352A (en) * | 2013-11-20 | 2014-04-30 | 怀远县大禹食品科技发展有限公司 | Healthful mutton shashlik with rice fragrance and preparation method thereof |
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| CN1471855A (en) * | 2003-06-27 | 2004-02-04 | 卫 王 | Fermented sausage processing method |
| CN101088409A (en) * | 2006-06-15 | 2007-12-19 | 曹振秋 | Nutritious kelp soup and its production process |
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| CN101756256A (en) * | 2008-11-14 | 2010-06-30 | 孙振远 | Processing process of sausage |
| CN102948780A (en) * | 2012-06-25 | 2013-03-06 | 程顺 | Healthy nutrient eucommia bark and honeysuckle sausage and preparation method thereof |
| CN102960755A (en) * | 2012-12-24 | 2013-03-13 | 青岛海尔软件有限公司 | Additive-free sausage and preparing process thereof |
| CN102987316A (en) * | 2012-12-31 | 2013-03-27 | 杨建民 | Seasoning for meat canned products |
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2013
- 2013-03-29 CN CN2013101051468A patent/CN103230034A/en active Pending
Patent Citations (9)
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| CN1047436A (en) * | 1990-05-25 | 1990-12-05 | 天津市食品研究所 | Process for making ferment sausage |
| CN1471855A (en) * | 2003-06-27 | 2004-02-04 | 卫 王 | Fermented sausage processing method |
| CN101088409A (en) * | 2006-06-15 | 2007-12-19 | 曹振秋 | Nutritious kelp soup and its production process |
| CN101254163A (en) * | 2007-02-27 | 2008-09-03 | 程恒明 | Beauty treatment health care combination containing traditional Chinese herbs effective ingredient microorganism product |
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN101756256A (en) * | 2008-11-14 | 2010-06-30 | 孙振远 | Processing process of sausage |
| CN102948780A (en) * | 2012-06-25 | 2013-03-06 | 程顺 | Healthy nutrient eucommia bark and honeysuckle sausage and preparation method thereof |
| CN102960755A (en) * | 2012-12-24 | 2013-03-13 | 青岛海尔软件有限公司 | Additive-free sausage and preparing process thereof |
| CN102987316A (en) * | 2012-12-31 | 2013-03-27 | 杨建民 | Seasoning for meat canned products |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652990A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Coarse cereal shish kebab and preparation method thereof |
| CN103652979A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Aloe nutrition mutton shashlik and preparation method thereof |
| CN103750352A (en) * | 2013-11-20 | 2014-04-30 | 怀远县大禹食品科技发展有限公司 | Healthful mutton shashlik with rice fragrance and preparation method thereof |
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Application publication date: 20130807 |