CN103230037A - Fungus sausage and preparation method thereof - Google Patents

Fungus sausage and preparation method thereof Download PDF

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Publication number
CN103230037A
CN103230037A CN2013101051504A CN201310105150A CN103230037A CN 103230037 A CN103230037 A CN 103230037A CN 2013101051504 A CN2013101051504 A CN 2013101051504A CN 201310105150 A CN201310105150 A CN 201310105150A CN 103230037 A CN103230037 A CN 103230037A
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China
Prior art keywords
mushroom
fungus
beef
powder
leaf
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CN2013101051504A
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Chinese (zh)
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CN103230037B (en
Inventor
杨国辉
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BENGBU FENGMU CATTLE AND SHEEP MEAT PRODUCT Co Ltd
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BENGBU FENGMU CATTLE AND SHEEP MEAT PRODUCT Co Ltd
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Priority to CN201310105150.4A priority Critical patent/CN103230037B/en
Publication of CN103230037A publication Critical patent/CN103230037A/en
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Abstract

The present invention discloses a fungus sausage and a preparation method thereof. Raw materials of the fungus sausage comprise: beef, pea powder, chicken bone powder, sunflower root, mushroom, cowpea leaf, tiger lily buds, agaricus blazei murrill, black fungus, white tremella, boletus, calcium fruit leaf and a proper amount of purified water. According to the present invention, the beef, the chicken bone powder and the pea powder are adopted as main raw materials; characteristics of rich nutrition, unique taste, convenient taking and easy storage are provided; the sunflower root has effects of heat clearing, dampness eliminating, qi promoting and pain relieving; and the fungus has multiple effects of immunity increase, anti-tumor, anti-virus, anti-radiation, anti-aging, cardiovascular disease prevention and treatment, liver protection, stomach invigorating and weight reduction.

Description

A kind of mushroom sausage and preparation method thereof
Technical field
The present invention relates to meat product processing technology field, be specifically related to a kind of mushroom 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 mushroom sausage and preparation method thereof.
The present invention adopts following technical scheme:
The mushroom sausage, the weight portion of its constitutive material is: beef 33-38, peameal 15-17, chick bone powder 8.0-10.0, sunflower root 3.5-4.5, mushroom 8.0-9.5, common cowpea leaf 7.0-8.0, Asparagus 6.5-7.5, Ji Songrong 4.0-5.0, black fungus 3.0-4.5, white fungus 5.0-7.0, bolete 4.5-5.5 and leaf of GAIGUO 2.0-3.0, pure water is an amount of.
The mushroom sausage, the weight portion of its constitutive material is: beef 35, peameal 16, chick bone powder 9.0, sunflower root 4.0, mushroom 8.8, common cowpea leaf 7.5, Asparagus 7.0, Ji Songrong 4.5, black fungus 3.8, white fungus 6.0, bolete 5.0 and leaf of GAIGUO 2.5, pure water is an amount of.
The preparation method of mushroom sausage may further comprise the steps:
(1) weight portion by constitutive material takes by weighing beef, rubs the back and adds peameal and chick bone powder, mixes and obtains compound, and is stand-by;
(2) weight portion by constitutive material takes by weighing other raw materials, mixes after grinding, and adds the pure water that 5-6 doubly measures then, stirs, and carries out homogeneous through high pressure homogenizer, carries out spray-drying behind the homogeneous again, gets 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 8-12% places the bottle placer quantitative filling then, sends into sterilization 25-30min in the automatic sterilizing pot again, 120-130 ℃ of control temperature.
Beneficial effect of the present invention:
The present invention is primary raw material with beef, chick bone powder and peameal, nutritious, special taste, instant and be easy to store, sunflower root has the effect of good clearing heat and promoting diuresis, promoting qi circulation and relieving pain, and mushroom has enhancing immunity, antitumor, antiviral, radioresistance, anti-ageing, anti-angiocardiopathy, protect the liver stomach invigorating, the multiple drug effect of fat-reducing.
The specific embodiment
Embodiment 1: the mushroom sausage, the weight portion of its constitutive material (jin) is: beef 35, peameal 16, chick bone powder 9.0, sunflower root 4.0, mushroom 8.8, common cowpea leaf 7.5, Asparagus 7.0, Ji Songrong 4.5, black fungus 3.8, white fungus 6.0, bolete 5.0 and leaf of GAIGUO 2.5, pure water is an amount of.
The preparation method of mushroom sausage may further comprise the steps:
(1) weight portion by constitutive material takes by weighing beef, rubs the back and adds peameal and chick bone powder, mixes and obtains compound, and is stand-by;
(2) weight portion by constitutive material takes by weighing other raw materials, mixes after grinding, and adds the pure water that 5-6 doubly measures then, stirs, and carries out homogeneous through high pressure homogenizer, carries out spray-drying behind the homogeneous again, gets 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% places the bottle placer quantitative filling then, sends into sterilization 28min in the automatic sterilizing pot again, 125 ℃ of control temperature.

Claims (3)

1. mushroom sausage, the weight portion that it is characterized in that its constitutive material is: beef 33-38, peameal 15-17, chick bone powder 8.0-10.0, sunflower root 3.5-4.5, mushroom 8.0-9.5, common cowpea leaf 7.0-8.0, Asparagus 6.5-7.5, Ji Songrong 4.0-5.0, black fungus 3.0-4.5, white fungus 5.0-7.0, bolete 4.5-5.5 and leaf of GAIGUO 2.0-3.0, pure water is an amount of.
2. mushroom sausage according to claim 1, the weight portion that it is characterized in that its constitutive material is: beef 35, peameal 16, chick bone powder 9.0, sunflower root 4.0, mushroom 8.8, common cowpea leaf 7.5, Asparagus 7.0, Ji Songrong 4.5, black fungus 3.8, white fungus 6.0, bolete 5.0 and leaf of GAIGUO 2.5, pure water is an amount of.
3. the preparation method of a mushroom 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 peameal and chick bone powder, mixes and obtains compound, and is stand-by;
(2) weight portion by constitutive material takes by weighing other raw materials, mixes after grinding, and adds the pure water that 5-6 doubly measures then, stirs, and carries out homogeneous through high pressure homogenizer, carries out spray-drying behind the homogeneous again, gets 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 8-12% places the bottle placer quantitative filling then, sends into sterilization 25-30min in the automatic sterilizing pot again, 120-130 ℃ of control temperature.
CN201310105150.4A 2013-03-29 2013-03-29 Fungus sausage and preparation method thereof Expired - Fee Related CN103230037B (en)

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Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103504348A (en) * 2013-10-12 2014-01-15 江苏农林职业技术学院 Method for utilizing pleurotus eryngii bacterial liquid to produce sausage
CN103535769A (en) * 2013-09-28 2014-01-29 安徽省怀远县鑫泰粮油有限公司 Chicken bone fungi sausage and preparation method thereof
CN103535736A (en) * 2013-09-28 2014-01-29 安徽省怀远县鑫泰粮油有限公司 Soybean germ sausage and preparation method thereof
CN103535765A (en) * 2013-09-13 2014-01-29 郭静静 Method for preparing sausage capable of decreasing internal heat
CN103689637A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Sausage containing mushroom grains and cream
CN103689649A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Hypsizigus marmoreus-pumpkin sausage
CN103689648A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Agrocybe cylindracea and pork sausage
CN103689638A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Hericium erinaceus-grain chicken sausage
CN103689646A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Bowling mushroom dice and pork sausage
CN103689636A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Black fungus grain chicken sausage
CN103689645A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Needle mushroom and pork sausage
CN103689639A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Oyster mushroom dice and coffee sausage
CN103689617A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Ground tremella fuciformis and sea sedge sausage
CN104799332A (en) * 2015-04-08 2015-07-29 广西大学 Nutritional internal heat reducing sausage comprising Lentinus edodes and preparation method of sausage
CN105394741A (en) * 2015-10-27 2016-03-16 安徽香泽源食品有限公司 Beautifying sausage and preparation method thereof
CN105559046A (en) * 2016-01-18 2016-05-11 安徽徽王食品有限公司 Fungus edible sausage and making method thereof
CN106616488A (en) * 2017-01-19 2017-05-10 广西聚银牧业集团岭南客家陆川猪肉制品有限公司 Pork sausage and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN1161806A (en) * 1996-04-06 1997-10-15 史耀华 Nutrious ham sausage and making technology thereof
CN1183926A (en) * 1996-11-28 1998-06-10 春都集团股份有限公司 Sausage containing vegetable and its production process
CN102048136A (en) * 2009-11-05 2011-05-11 樊宪涛 Health-care sausage capable of expelling toxin and moisturizing skin

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CN1161806A (en) * 1996-04-06 1997-10-15 史耀华 Nutrious ham sausage and making technology thereof
CN1183926A (en) * 1996-11-28 1998-06-10 春都集团股份有限公司 Sausage containing vegetable and its production process
CN102048136A (en) * 2009-11-05 2011-05-11 樊宪涛 Health-care sausage capable of expelling toxin and moisturizing skin

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Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103535765A (en) * 2013-09-13 2014-01-29 郭静静 Method for preparing sausage capable of decreasing internal heat
CN103535769A (en) * 2013-09-28 2014-01-29 安徽省怀远县鑫泰粮油有限公司 Chicken bone fungi sausage and preparation method thereof
CN103535736A (en) * 2013-09-28 2014-01-29 安徽省怀远县鑫泰粮油有限公司 Soybean germ sausage and preparation method thereof
CN103504348A (en) * 2013-10-12 2014-01-15 江苏农林职业技术学院 Method for utilizing pleurotus eryngii bacterial liquid to produce sausage
CN103689646A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Bowling mushroom dice and pork sausage
CN103689649A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Hypsizigus marmoreus-pumpkin sausage
CN103689648A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Agrocybe cylindracea and pork sausage
CN103689638A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Hericium erinaceus-grain chicken sausage
CN103689637A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Sausage containing mushroom grains and cream
CN103689636A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Black fungus grain chicken sausage
CN103689645A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Needle mushroom and pork sausage
CN103689639A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Oyster mushroom dice and coffee sausage
CN103689617A (en) * 2013-12-09 2014-04-02 安徽省佳食乐食品加工有限公司 Ground tremella fuciformis and sea sedge sausage
CN104799332A (en) * 2015-04-08 2015-07-29 广西大学 Nutritional internal heat reducing sausage comprising Lentinus edodes and preparation method of sausage
CN105394741A (en) * 2015-10-27 2016-03-16 安徽香泽源食品有限公司 Beautifying sausage and preparation method thereof
CN105559046A (en) * 2016-01-18 2016-05-11 安徽徽王食品有限公司 Fungus edible sausage and making method thereof
CN106616488A (en) * 2017-01-19 2017-05-10 广西聚银牧业集团岭南客家陆川猪肉制品有限公司 Pork sausage and preparation method thereof

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