CN103704729A - Black sausage and preparation method thereof - Google Patents
Black sausage and preparation method thereof Download PDFInfo
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- CN103704729A CN103704729A CN201310592491.9A CN201310592491A CN103704729A CN 103704729 A CN103704729 A CN 103704729A CN 201310592491 A CN201310592491 A CN 201310592491A CN 103704729 A CN103704729 A CN 103704729A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 25
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 8
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 8
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 8
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 8
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 8
- 239000011425 bamboo Substances 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 235000009569 green tea Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 5
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000015277 pork Nutrition 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- 241001113925 Buddleja Species 0.000 claims description 7
- 241000604017 Lysimachia sikokiana Species 0.000 claims description 7
- 240000007641 Spergula rubra Species 0.000 claims description 7
- 244000112814 pipewort Species 0.000 claims description 7
- 210000000582 semen Anatomy 0.000 claims description 7
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 6
- 240000000171 Crataegus monogyna Species 0.000 claims description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 229930014669 anthocyanidin Natural products 0.000 abstract description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract description 2
- 235000008758 anthocyanidins Nutrition 0.000 abstract description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000004377 improving vision Effects 0.000 abstract description 2
- 238000012958 reprocessing Methods 0.000 abstract description 2
- 239000006041 probiotic Substances 0.000 abstract 2
- 235000018291 probiotics Nutrition 0.000 abstract 2
- 241000123846 Buddleja officinalis Species 0.000 abstract 1
- 241000300213 Eriocaulon buergerianum Species 0.000 abstract 1
- 241000450926 Lysimachia auriculata Species 0.000 abstract 1
- 241000475481 Nebula Species 0.000 abstract 1
- 240000006694 Stellaria media Species 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 235000007215 black sesame Nutrition 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 235000020997 lean meat Nutrition 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 238000000034 method Methods 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 210000004243 sweat Anatomy 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
- 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
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a black sausage and a preparation method thereof. The black sausage is prepared from the following raw materials in parts by weight: 75-80 parts of pig lean meat, 20-25 parts of pig shop fat, 4-5 parts of white sugar, 2-3 parts of light soy sauce, 2.5-4 parts of five-spice powder, 3-4 parts of salt, 10-12 parts of black rice, 8-11 parts of black sesame, 12-15 parts of black soya bean, 0.3-0.4 part of probiotics, 1.5-2 parts of American ginseng submicron powder, 2-2.5 parts of green tea powder, 3-4 parts of haw powder, 2-4 parts of lotus leaves, 3-5 parts of stellaria yunnanensis, 4-5 parts of spica schizonepetae, 2.5-4 parts of eriocaulon buergerianum, 4-5 parts of buddleja officinalis, 1.5-2 parts of bamboo leaves and 4-6 parts of lysimachia auriculata. By adding probiotics for fermentation during reprocessing, the black sausage is unique in flavor, is capable of enhancing human body immunity; also the black sausage is abundant in anthocyanidin and has anti-oxidation effect; and additionally, by adding multiple Chinese herbal medicine components, the black sausage has the functions of tonifying qi, nourishing yin, clearing heat, detoxifying, fortifying spleen, nourishing liver, benefiting kidney, releasing exterior and dispersing wind, improving vision and removing nebula, clearing heat and eliminating vexation, and activating blood.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of sausage, relate in particular to a kind of black sausage and preparation method thereof.
Background technology
Sausage has long history in China, is that meat is cut and chopped off through strand, adds flavoring, pours into casing, the meat products of making through certain technique.Sausage on market has added nitrite more now, long-term edible can being detrimental to health.In addition, existing sausage taste is single, and nutritive value is not high, can not meet people's consumption demand.
Summary of the invention
The object of this invention is to provide a kind of black sausage and preparation method thereof, it is good that the present invention has mouthfeel, the feature of nutrient health.
The technical solution adopted in the present invention is:
A black sausage, is characterized in that being made by the raw material of following weight portion:
Lean pork 75-80, plump and sturdy pork 20-25, white sugar 4-5, light soy sauce 2-3, five-spice powder 2.5-4, salt 3-4, black rice 10-12, Semen sesami nigrum 8-11, black soya bean 12-15, probio 0.3-0.4, American Ginseng Ultramicro-powder 1.5-2, green tea powder 2-2.5, hawthorn powder 3-4, lotus leaf 2-4, yunnan starwort root 3-5, ching-chieh 4-5, pipewort 2.5-4, butterflybush flower 4-5, leaf of bamboo 1.5-2, ear leaf Lysimachia sikokiana 4-6.
The preparation method of described black sausage, is characterized in that comprising the following steps:
(1) lotus leaf, yunnan starwort root, ching-chieh, pipewort, butterflybush flower, the leaf of bamboo, ear leaf Lysimachia sikokiana are added to the water making beating of 15-20%, extremely boiling of slow fire boiling for gained concoction after filter cleaner;
(2) lean pork, plump and sturdy pork is diced, add white sugar, light soy sauce, five-spice powder, salt, step (1) gained material to pickle after 3-4 hour, send into baking box baking 15-20 minute;
(3) black rice, Semen sesami nigrum, black soya bean are cooked, abrasive dust after drying, mixes with green tea powder, hawthorn powder and fries fragrantly, adds water and stirs into pasty state, and sterilizing 25-30 minute at 75-100 ℃, treats that temperature is down to 30-40 ℃, access probio, heat-preservation fermentation 48-50 hour;
(4) step (2), (3) gained material are mixed with leftover materials, obtain fillings, through sausage conventional production process, make sausage, obtain.
Beneficial effect of the present invention is:
In reprocessing process of the present invention, added probio and fermented, made unique flavor of the present invention, can strengthen body immunity, promoted enteron aisle digestive system healthy, reduced serum cholesterol, helped to absorb nutritional labeling simultaneously; And contain abundant anthocyanidin in black rice, black soya bean, Semen sesami nigrum, there is antioxidation; In addition, added multiple medicinal herb components in the present invention, wherein, American Ginseng can boosting qi and nourishing yin, lotus leaf can be clearing heat and detoxicating, and yunnan starwort root is good for board liver-nourishing kidney-boosting, the ching-chieh loose wind that can induce sweat, pipewort, butterflybush flower materials for improving vision move back screen, and the leaf of bamboo can clearing heat and relieving fidgetness, and ear leaf Lysimachia sikokiana can be invigorated blood circulation.
The specific embodiment
A black sausage, it is characterized in that by following weight portion (kilogram) raw material make:
Lean pork 80, plump and sturdy pork 25, white sugar 5, light soy sauce 3, five-spice powder 4, salt 4, black rice 12, Semen sesami nigrum 11, black soya bean 12, probio 0.4, American Ginseng Ultramicro-powder 2, green tea powder 2, hawthorn powder 4, lotus leaf 4, yunnan starwort root 5, ching-chieh 4, pipewort 2.5, butterflybush flower 5, the leaf of bamboo 1.5, ear leaf Lysimachia sikokiana 6.
The preparation method of described black sausage, comprises the following steps:
(1) lotus leaf, yunnan starwort root, ching-chieh, pipewort, butterflybush flower, the leaf of bamboo, ear leaf Lysimachia sikokiana are added to the water making beating of 15-20%, extremely boiling of slow fire boiling for gained concoction after filter cleaner;
(2) lean pork, plump and sturdy pork is diced, add white sugar, light soy sauce, five-spice powder, salt, step (1) gained material to pickle after 3-4 hour, send into baking box baking 15-20 minute;
(3) black rice, Semen sesami nigrum, black soya bean are cooked, abrasive dust after drying, mixes with green tea powder, hawthorn powder and fries fragrantly, adds water and stirs into pasty state, and sterilizing 25-30 minute at 75-100 ℃, treats that temperature is down to 30-40 ℃, access probio, heat-preservation fermentation 48-50 hour;
(4) step (2), (3) gained material are mixed with leftover materials, obtain fillings, through sausage conventional production process, make sausage, obtain.
Claims (2)
1. a black sausage, is characterized in that being made by the raw material of following weight portion:
Lean pork 75-80, plump and sturdy pork 20-25, white sugar 4-5, light soy sauce 2-3, five-spice powder 2.5-4, salt 3-4, black rice 10-12, Semen sesami nigrum 8-11, black soya bean 12-15, probio 0.3-0.4, American Ginseng Ultramicro-powder 1.5-2, green tea powder 2-2.5, hawthorn powder 3-4, lotus leaf 2-4, yunnan starwort root 3-5, ching-chieh 4-5, pipewort 2.5-4, butterflybush flower 4-5, leaf of bamboo 1.5-2, ear leaf Lysimachia sikokiana 4-6.
2. the preparation method of black sausage according to claim 1, is characterized in that comprising the following steps:
(1) lotus leaf, yunnan starwort root, ching-chieh, pipewort, butterflybush flower, the leaf of bamboo, ear leaf Lysimachia sikokiana are added to the water making beating of 15-20%, extremely boiling of slow fire boiling for gained concoction after filter cleaner;
(2) lean pork, plump and sturdy pork is diced, add white sugar, light soy sauce, five-spice powder, salt, step (1) gained material to pickle after 3-4 hour, send into baking box baking 15-20 minute;
(3) black rice, Semen sesami nigrum, black soya bean are cooked, abrasive dust after drying, mixes with green tea powder, hawthorn powder and fries fragrantly, adds water and stirs into pasty state, and sterilizing 25-30 minute at 75-100 ℃, treats that temperature is down to 30-40 ℃, access probio, heat-preservation fermentation 48-50 hour;
(4) step (2), (3) gained material are mixed with leftover materials, obtain fillings, through sausage conventional production process, make sausage, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310592491.9A CN103704729A (en) | 2013-11-22 | 2013-11-22 | Black sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310592491.9A CN103704729A (en) | 2013-11-22 | 2013-11-22 | Black sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103704729A true CN103704729A (en) | 2014-04-09 |
Family
ID=50398400
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310592491.9A Pending CN103704729A (en) | 2013-11-22 | 2013-11-22 | Black sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704729A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798831A (en) * | 2014-02-24 | 2014-05-21 | 湘潭大学 | Fermented tea sausage and processing method thereof |
| CN104207183A (en) * | 2014-08-05 | 2014-12-17 | 袁春新 | Ham sausage containing black bean |
| CN104397726A (en) * | 2014-10-29 | 2015-03-11 | 周仁祥 | A steamed pork with sesame and a preparation method thereof |
| CN104970391A (en) * | 2015-07-15 | 2015-10-14 | 余华典 | Eyesight-improving sausage and preparation method thereof |
| CN106213248A (en) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of antioxidative sootiness sausage and processing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269169A (en) * | 1999-04-06 | 2000-10-11 | 陈江辉 | Eight-treasure nourishing sausage product and preparation method thereof |
| CN101897370A (en) * | 2010-07-02 | 2010-12-01 | 黄毅 | Eyesight-improving health protection tea |
| CN102132895A (en) * | 2011-04-09 | 2011-07-27 | 黑龙江八一农垦大学 | Anthocyanin sausages |
| CN102894387A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Tomato wine spicy sausage capable of promoting appetite and digestion |
| CN103070407A (en) * | 2012-12-12 | 2013-05-01 | 扬州大学 | Making method of anti-oxidative sausage |
| CN103330155A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Healthy red bean paste and manufacturing method thereof |
| CN103393140A (en) * | 2013-07-05 | 2013-11-20 | 成都大学 | Method for manufacturing fermented sausages with grain fermentation liquor |
-
2013
- 2013-11-22 CN CN201310592491.9A patent/CN103704729A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269169A (en) * | 1999-04-06 | 2000-10-11 | 陈江辉 | Eight-treasure nourishing sausage product and preparation method thereof |
| CN101897370A (en) * | 2010-07-02 | 2010-12-01 | 黄毅 | Eyesight-improving health protection tea |
| CN102132895A (en) * | 2011-04-09 | 2011-07-27 | 黑龙江八一农垦大学 | Anthocyanin sausages |
| CN102894387A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Tomato wine spicy sausage capable of promoting appetite and digestion |
| CN103070407A (en) * | 2012-12-12 | 2013-05-01 | 扬州大学 | Making method of anti-oxidative sausage |
| CN103330155A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Healthy red bean paste and manufacturing method thereof |
| CN103393140A (en) * | 2013-07-05 | 2013-11-20 | 成都大学 | Method for manufacturing fermented sausages with grain fermentation liquor |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798831A (en) * | 2014-02-24 | 2014-05-21 | 湘潭大学 | Fermented tea sausage and processing method thereof |
| CN104207183A (en) * | 2014-08-05 | 2014-12-17 | 袁春新 | Ham sausage containing black bean |
| CN104397726A (en) * | 2014-10-29 | 2015-03-11 | 周仁祥 | A steamed pork with sesame and a preparation method thereof |
| CN104970391A (en) * | 2015-07-15 | 2015-10-14 | 余华典 | Eyesight-improving sausage and preparation method thereof |
| CN106213248A (en) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of antioxidative sootiness sausage and processing method thereof |
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Application publication date: 20140409 |