CN103494219A - Fish flesh brain-nourishing sausage - Google Patents
Fish flesh brain-nourishing sausage Download PDFInfo
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- CN103494219A CN103494219A CN201310349583.4A CN201310349583A CN103494219A CN 103494219 A CN103494219 A CN 103494219A CN 201310349583 A CN201310349583 A CN 201310349583A CN 103494219 A CN103494219 A CN 103494219A
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- parts
- brain
- sausage
- meat
- walnut
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- 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.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims abstract description 18
- 210000004556 brain Anatomy 0.000 claims abstract description 15
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 13
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 13
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 13
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 13
- 241000251468 Actinopterygii Species 0.000 claims abstract description 12
- 240000007049 Juglans regia Species 0.000 claims abstract description 12
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 12
- 235000020234 walnut Nutrition 0.000 claims abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 241000252229 Carassius auratus Species 0.000 claims abstract description 9
- 241000756137 Hemerocallis Species 0.000 claims abstract description 9
- 241000830535 Ligustrum lucidum Species 0.000 claims abstract description 9
- 240000001341 Reynoutria japonica Species 0.000 claims abstract description 9
- 235000018167 Reynoutria japonica Nutrition 0.000 claims abstract description 9
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 7
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 7
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 7
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 7
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 7
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 7
- 235000020224 almond Nutrition 0.000 claims abstract description 7
- 235000020997 lean meat Nutrition 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 241000218231 Moraceae Species 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000014571 nuts Nutrition 0.000 abstract description 2
- 241001070941 Castanea Species 0.000 abstract 1
- 235000014036 Castanea Nutrition 0.000 abstract 1
- 240000000249 Morus alba Species 0.000 abstract 1
- 241001506333 Polyalthia Species 0.000 abstract 1
- 241001038562 Pseudostellaria heterophylla Species 0.000 abstract 1
- 230000036995 brain health Effects 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 239000002184 metal Substances 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A fish flesh brain-nourishing sausage is composed of the following raw materials in parts by weight: 150 to 160 parts of lean meat, 80 to 85 parts of fat meat, 40 to 50 parts of goldfish, 30 to 40 parts of walnut, 20 to 30 parts of almond, 25 to 35 parts of soybean, 30 to 40 parts of banana, 10 to 20 parts of strawberry, 20 to 30 parts of Chinese yam, 4 to 5 parts of fleece-flower root, 5 to 6 parts of daylily, 4 to 5 parts of ligustrum lucidum, 5 to 6 parts of mulberry, 2 to 3 parts of polyalthia root, 1 to 2 parts of chestnut leaf, 1 to 2 parts of pseudostellaria heterophylla, 10 to 12 parts of milk, an enough amount of casing, 5 to 10 parts of white vinegar, 10 to 15 parts of yellow rice wine, 15 to 20 parts of minced scallion, 10 to 12 parts of chicken essence, a right amount of salt, and a right amount of water. The fish flesh brain-nourishing sausage picks high quality goldfish flesh as a raw material, has the advantages of fresh and delicious taste, and rich nutrition, nuts such as walnut are added to supply nutrition to brains, at the same time extracts of a plurality of traditional Chinese medicines having a brain-nourishing function, such as fleece-flower root, daylily, and ligustrum lucidum are added to enable the sausage to have a very good brain-nourishing function, is suitable for metal workers and students, and is an optimum brain health food.
Description
Technical field
The present invention relates generally to sausage and preparing technical field thereof, relates in particular to a kind of flesh of fish and mends the brain sausage.
Background technology
Sausage is the daily a kind of meats of present people, its unique flavor, receive numerous crowds' welcome, but the sausage on market, mostly be to emphasize taste, be not concerned about the health-care effect of sausage, along with the raising of people's living standard, it is also more and more higher that people pile the requirement of food, and the sausage on market can not meet the daily needs of people.
Summary of the invention
The object of the invention is exactly in order to make up the defect of prior art, provides a kind of flesh of fish to mend the brain sausage.
The present invention is achieved by the following technical solutions: a kind of flesh of fish is mended the brain sausage, following weight portion raw material, consists of: lean meat 150-160, fat meat 80-85, goldfish 40-50, walnut 30-40, almond 20-30, soya bean 25-35, banana 30-40, strawberry 10-20, Chinese yam 20-30, fleece-flower root 4-5, day lily 5-6, fruit of glossy privet 4-5, mulberries 5-6, forestry greenstar root 2-3, Li Ye 1-2, excellent careless 1-2, milk 10-12, casing are enough, light-coloured vinegar 5-10, yellow rice wine 10-15, green onion last 15-20, chickens' extract 10-12, salt is appropriate, water is appropriate.
A kind of walnut is mended the preparation method of brain sausage, comprises the following steps:
(1) goldfish is cleaned, got the flesh of fish, with lean meat, the fat meat of clean stripping and slicing, put into the pot that fills water, after the meat heating is boiled, pull out, make minced meat standby;
(2) by walnut, almond, soya bean, after frying, with banana, strawberry pulp, mix, make pulp;
(3) Chinese yam is boiled with described Milk During Heating is stewing, treat that milk doubly absorbs a half, the taking-up Chinese yam is standby;
(4) fleece-flower root, day lily, the fruit of glossy privet, mulberries, forestry greenstar root, Li Ye, excellent grass are carried out to water extraction, add the water that 5-10 doubly measures, heat after 1-2 hour, get extract and be dried to herb powder, standby;
(5) minced meat, pulp, Chinese yam, herb powder are mixed, add light-coloured vinegar, yellow rice wine green onion end, chickens' extract, salt seasoning, after stirring, select casing, upper machine carries out filling, and after baking is dry, encapsulation gets final product.
Advantage of the present invention is: a kind of flesh of fish of the present invention is mended the brain sausage, selected goldfish meat, delicious flavour, nutritious, add the nuts such as walnut, supplement brain nutrition, also add especially the extract that the fleece-flower root, day lily, the fruit of glossy privet etc. have the Chinese medicine of certain brain supplementing action simultaneously, making sausage of the present invention have the effect of good benefit brain, be applicable to brain worker and student edible, is best brain-care product.
The specific embodiment
A kind of flesh of fish is mended the brain sausage, following weight portion raw material, consists of: lean meat 150Kg, fat meat 80 Kg, goldfish 40 Kg, walnut 30 Kg, almond 20 Kg, soya bean 25 Kg, banana 30 Kg, strawberry 10 Kg, Chinese yam 20 Kg, the fleece-flower root 4 Kg, day lily 5 Kg, the fruit of glossy privet 4 Kg, mulberries 5 Kg, forestry greenstar root 2 Kg, Li Ye 1 Kg, rod rod careless 1 Kg, milk 10 Kg, casing are enough, light-coloured vinegar 5 Kg, yellow rice wine 10 Kg, green onion end 15 Kg, chickens' extract 10 Kg, salt is appropriate, water is appropriate.
A kind of walnut is mended the preparation method of brain sausage, comprises the following steps:
(1) goldfish is cleaned, got the flesh of fish, with lean meat, the fat meat of clean stripping and slicing, put into the pot that fills water, after the meat heating is boiled, pull out, make minced meat standby;
(2) by walnut, almond, soya bean, after frying, with banana, strawberry pulp, mix, make pulp;
(3) Chinese yam is boiled with described Milk During Heating is stewing, treat that milk doubly absorbs a half, the taking-up Chinese yam is standby;
(4) fleece-flower root, day lily, the fruit of glossy privet, mulberries, forestry greenstar root, Li Ye, excellent grass are carried out to water extraction, add the water of 8 times of amounts, after heating 2 hours, get extract and be dried to herb powder, standby;
(5) minced meat, pulp, Chinese yam, herb powder are mixed, add light-coloured vinegar, yellow rice wine green onion end, chickens' extract, salt seasoning, after stirring, select casing, upper machine carries out filling, and after baking is dry, encapsulation gets final product.
Claims (2)
1. a flesh of fish is mended the brain sausage, it is characterized in that, be comprised of following weight portion raw material: lean meat 150-160, fat meat 80-85, goldfish 40-50, walnut 30-40, almond 20-30, soya bean 25-35, banana 30-40, strawberry 10-20, Chinese yam 20-30, fleece-flower root 4-5, day lily 5-6, fruit of glossy privet 4-5, mulberries 5-6, forestry greenstar root 2-3, Li Ye 1-2, excellent careless 1-2, milk 10-12, casing are enough, light-coloured vinegar 5-10, yellow rice wine 10-15, green onion end 15-20, chickens' extract 10-12, salt is appropriate, water is appropriate.
2. a kind of walnut as claimed in claim 1 is mended the preparation method of brain sausage, it is characterized in that, comprises the following steps:
(1) goldfish is cleaned, got the flesh of fish, with lean meat, the fat meat of clean stripping and slicing, put into the pot that fills water, after the meat heating is boiled, pull out, make minced meat standby;
(2) by walnut, almond, soya bean, after frying, with banana, strawberry pulp, mix, make pulp;
(3) Chinese yam is boiled with described Milk During Heating is stewing, treat that milk doubly absorbs a half, the taking-up Chinese yam is standby;
(4) fleece-flower root, day lily, the fruit of glossy privet, mulberries, forestry greenstar root, Li Ye, excellent grass are carried out to water extraction, add the water that 5-10 doubly measures, heat after 1-2 hour, get extract and be dried to herb powder, standby;
(5) minced meat, pulp, Chinese yam, herb powder are mixed, add light-coloured vinegar, yellow rice wine green onion end, chickens' extract, salt seasoning, after stirring, select casing, upper machine carries out filling, and after baking is dry, encapsulation gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310349583.4A CN103494219A (en) | 2013-08-13 | 2013-08-13 | Fish flesh brain-nourishing sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310349583.4A CN103494219A (en) | 2013-08-13 | 2013-08-13 | Fish flesh brain-nourishing sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103494219A true CN103494219A (en) | 2014-01-08 |
Family
ID=49859558
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310349583.4A Pending CN103494219A (en) | 2013-08-13 | 2013-08-13 | Fish flesh brain-nourishing sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103494219A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256703A (en) * | 2014-07-04 | 2015-01-07 | 郭峰 | Spicy nut sausage and preparing method thereof |
| CN104799347A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Fish meat salty sausage and preparation method thereof |
| CN105054109A (en) * | 2015-07-15 | 2015-11-18 | 余华典 | Nut sausage and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144622A (en) * | 1995-09-04 | 1997-03-12 | 兰州王中王食品企业总公司 | Strange taste potato sausage |
| CN1541567A (en) * | 2003-04-30 | 2004-11-03 | 胡接山 | Nut sausage of delicious, spicy and sweet |
| CN1679412A (en) * | 2004-04-07 | 2005-10-12 | 王山 | Massive fish flesh sausage and production thereof |
| CN101116514A (en) * | 2007-06-21 | 2008-02-06 | 王雪鸿 | Sausage with mixed material |
| CN101204233A (en) * | 2006-09-22 | 2008-06-25 | 天津中英纳米科技发展有限公司 | Manufacture method for nourishing sausage |
| CN101336730A (en) * | 2007-07-05 | 2009-01-07 | 王山 | Pure fish sausage and preparation method thereof |
| CN102450600A (en) * | 2010-10-26 | 2012-05-16 | 高峰 | Method for making vegetable sausage |
| CN102805374A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Ganoderma lucidum spore composite fish sausage |
| CN103099228A (en) * | 2013-01-04 | 2013-05-15 | 重庆市城口县赵孝春野生食品开发有限责任公司 | Preparation method of sausages |
-
2013
- 2013-08-13 CN CN201310349583.4A patent/CN103494219A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144622A (en) * | 1995-09-04 | 1997-03-12 | 兰州王中王食品企业总公司 | Strange taste potato sausage |
| CN1541567A (en) * | 2003-04-30 | 2004-11-03 | 胡接山 | Nut sausage of delicious, spicy and sweet |
| CN1679412A (en) * | 2004-04-07 | 2005-10-12 | 王山 | Massive fish flesh sausage and production thereof |
| CN101204233A (en) * | 2006-09-22 | 2008-06-25 | 天津中英纳米科技发展有限公司 | Manufacture method for nourishing sausage |
| CN101116514A (en) * | 2007-06-21 | 2008-02-06 | 王雪鸿 | Sausage with mixed material |
| CN101336730A (en) * | 2007-07-05 | 2009-01-07 | 王山 | Pure fish sausage and preparation method thereof |
| CN102450600A (en) * | 2010-10-26 | 2012-05-16 | 高峰 | Method for making vegetable sausage |
| CN102805374A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Ganoderma lucidum spore composite fish sausage |
| CN103099228A (en) * | 2013-01-04 | 2013-05-15 | 重庆市城口县赵孝春野生食品开发有限责任公司 | Preparation method of sausages |
Non-Patent Citations (1)
| Title |
|---|
| 周存六 等: "天然草莓红色素应用到香肠中的工艺条件优化", 《肉类研究》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256703A (en) * | 2014-07-04 | 2015-01-07 | 郭峰 | Spicy nut sausage and preparing method thereof |
| CN104799347A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Fish meat salty sausage and preparation method thereof |
| CN105054109A (en) * | 2015-07-15 | 2015-11-18 | 余华典 | Nut sausage and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140108 |