CN104939128A - Detoxify sausage and making method thereof - Google Patents
Detoxify sausage and making method thereof Download PDFInfo
- Publication number
- CN104939128A CN104939128A CN201510414843.0A CN201510414843A CN104939128A CN 104939128 A CN104939128 A CN 104939128A CN 201510414843 A CN201510414843 A CN 201510414843A CN 104939128 A CN104939128 A CN 104939128A
- Authority
- CN
- China
- Prior art keywords
- sausage
- parts
- detoxify
- mutton
- tea
- 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.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title abstract 3
- 235000021110 pickles Nutrition 0.000 claims abstract description 15
- 244000269722 Thea sinensis Species 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 241000241413 Propolis Species 0.000 claims abstract description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 7
- 235000013527 bean curd Nutrition 0.000 claims abstract description 7
- 229940069949 propolis Drugs 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 6
- 241000220317 Rosa Species 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 210000000936 intestine Anatomy 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 2
- 235000013824 polyphenols Nutrition 0.000 abstract description 2
- 229920001661 Chitosan Polymers 0.000 abstract 2
- 240000002791 Brassica napus Species 0.000 abstract 1
- 235000006008 Brassica napus var napus Nutrition 0.000 abstract 1
- 235000004789 Rosa xanthina Nutrition 0.000 abstract 1
- 241000109329 Rosa xanthina Species 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses detoxify sausage and a making method thereof. The detoxify sausage is characterized by comprising, by weight, 400-410 parts of mutton, 30-35 parts of pig fat, 20-22 parts of rice, 5-6 parts of hard bean curd, 2-3 parts of colza oil, 2-3 parts of lotus leaves, 4-5 parts of peach blossom, 3-4 parts of propolis, 2-3 parts of roses, 35-40 parts of salt, 15-16 parts of tea, 32-35 parts of pickle juice and 0.2-0.3 part of chitosan. According to the detoxify sausage and the making method thereof, the pickle juice is used for fermenting the sausage so that resources can be fully utilized, nutritive value can be improved after the mutton is fermented, the smell of mutton can be removed, tea water is added when the mutton and the pig fat are preserved, tea polyphenol contained in the tea water can restrain nitrite from being formed, the detoxify sausage is made more healthy, the added chitosan has an anti-oxidation effect, the expiration date of the detoxify sausage can be prolonged, and meanwhile the water-retaining property of the detoxify sausage can be improved; in addition, the detoxify sausage is further provided with various Chinese herbal medicine components, and thus the detoxify effect is achieved.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of toxin-expelling and face nourishing sausage and preparation method thereof.
Background technology
The production of ferment sausage has long history, and its traditional handicraft is the Competition relying on lactic acid bacteria in raw meat microorganism biological fauna and other bacteriums.If condition is suitable for, lactic acid bacteria is preponderated, then product has good quality and local flavor, and when miscellaneous bacteria is preponderated, then product quality declines, even completely putrid and deteriorated.Therefore, adopt aging process to produce sausage and can be subject to the condition restrictions such as season, area, weather, how by rule of thumb to produce, lack scientific.The modern production process of ferment sausage is then the lactic acid bacteria of adding using microbe pure culture technigne in the feed and obtaining, thus ensure that lactic acid bacteria has overwhelming superiority in whole sweat, foodsafety and quality are guaranteed, and wherein applying maximum is Lactobacillus plantarum.Pickles are lactic fermentation vegetable products of a kind of uniqueness, be rich in a large amount of Lactobacillus plantarum in pickle juice, but people are usually by after vegetable edible use, discard juice, cause waste, therefore utilize pickle juice to have broad prospects as leavening exploitation sausage goods that is nutritious, unique flavor.
Summary of the invention
The object of this invention is to provide a kind of toxin-expelling and face nourishing sausage and preparation method thereof, the present invention has unique flavor, nutritious feature.
The technical solution adopted in the present invention is:
A kind of toxin-expelling and face nourishing sausage, is characterized in that being made up of the raw material of following weight portion:
Mutton 400-410, pig show condition 30-35, rice 20-22, dried bean curd 5-6, rapeseed oil 2-3, lotus leaf 2-3, peach blossom 4-5, propolis 3-4, rose 2-3, salt 35-40, tealeaves 15-16, pickle juice 32-35, shitosan 0.2-0.3.
The preparation method of described toxin-expelling and face nourishing sausage, is characterized in that comprising the following steps:
(1) lotus leaf, peach blossom, propolis, rose are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) tealeaves is added 4-5 water lixiviate 15-20 minute at 70-75 DEG C doubly, filter cleaner, obtains tea; Mutton, pig show condition are rubbed, mixes with tea, salt, pickle 2-3 days;
(3) in step (2) gained material, add pickle juice, temperature be 33 DEG C, relative humidity be 86% condition bottom fermentation 48 hours, then place at 15 DEG C and stop fermentation in 24 hours;
(4) dried bean curd is diced, pot is mixed into rice, rapeseed oil, big fire takes the dish out of the pot after stir-frying 6-7 minute, mixes and mixes thoroughly, pour in casing after breaking into mud with traditional Chinese medicine powder, step (3) gained material and leftover materials, wash away the greasy dirt impurity of intestines surface, send into steam box, discharging steam 10-15 minute at 100 DEG C after, is placed in cold water and cools, then pack, to obtain final product.
Beneficial effect of the present invention is:
The present invention adopts pickle juice ferment sausage can realize making full use of of resource, and mutton not only can improve nutritive value by fermentation, also smell of mutton can be sloughed, mutton, pig show condition with the addition of tea when pickling, Tea Polyphenols contained in tea can suppress the formation of nitrite, make the present invention more healthy, and the shitosan added has antioxidation, the shelf-life of the present invention can be extended, it also can improve water-retaining property of the present invention simultaneously, in addition, the present invention also containing multiple medicinal herb components, has effect of toxin-expelling and face nourishing.
Detailed description of the invention
A kind of toxin-expelling and face nourishing sausage, is characterized in that being made up of the raw material of following weight portion (kilogram):
Mutton 400, pig show condition 30, rice 20, dried bean curd 5, rapeseed oil 2, lotus leaf 2, peach blossom 4, propolis 3, rose 2, salt 35, tealeaves 15, pickle juice 32, shitosan 0.2.
The preparation method of described toxin-expelling and face nourishing sausage, comprises the following steps:
(1) lotus leaf, peach blossom, propolis, rose are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) tealeaves is added 4-5 water lixiviate 15-20 minute at 70-75 DEG C doubly, filter cleaner, obtains tea; Mutton, pig show condition are rubbed, mixes with tea, salt, pickle 2-3 days;
(3) in step (2) gained material, add pickle juice, temperature be 33 DEG C, relative humidity be 86% condition bottom fermentation 48 hours, then place at 15 DEG C and stop fermentation in 24 hours;
(4) dried bean curd is diced, pot is mixed into rice, rapeseed oil, big fire takes the dish out of the pot after stir-frying 6-7 minute, mixes and mixes thoroughly, pour in casing after breaking into mud with traditional Chinese medicine powder, step (3) gained material and leftover materials, wash away the greasy dirt impurity of intestines surface, send into steam box, discharging steam 10-15 minute at 100 DEG C after, is placed in cold water and cools, then pack, to obtain final product.
Claims (2)
1. a toxin-expelling and face nourishing sausage, is characterized in that being made up of the raw material of following weight portion:
Mutton 400-410, pig show condition 30-35, rice 20-22, dried bean curd 5-6, rapeseed oil 2-3, lotus leaf 2-3, peach blossom 4-5, propolis 3-4, rose 2-3, salt 35-40, tealeaves 15-16, pickle juice 32-35, shitosan 0.2-0.3.
2. the preparation method of toxin-expelling and face nourishing sausage according to claim 1, is characterized in that comprising the following steps:
(1) lotus leaf, peach blossom, propolis, rose are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) tealeaves is added 4-5 water lixiviate 15-20 minute at 70-75 DEG C doubly, filter cleaner, obtains tea; Mutton, pig show condition are rubbed, mixes with tea, salt, pickle 2-3 days;
(3) in step (2) gained material, add pickle juice, temperature be 33 DEG C, relative humidity be 86% condition bottom fermentation 48 hours, then place at 15 DEG C and stop fermentation in 24 hours;
(4) dried bean curd is diced, pot is mixed into rice, rapeseed oil, big fire takes the dish out of the pot after stir-frying 6-7 minute, mixes and mixes thoroughly, pour in casing after breaking into mud with traditional Chinese medicine powder, step (3) gained material and leftover materials, wash away the greasy dirt impurity of intestines surface, send into steam box, discharging steam 10-15 minute at 100 DEG C after, is placed in cold water and cools, then pack, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510414843.0A CN104939128A (en) | 2015-07-15 | 2015-07-15 | Detoxify sausage and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510414843.0A CN104939128A (en) | 2015-07-15 | 2015-07-15 | Detoxify sausage and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104939128A true CN104939128A (en) | 2015-09-30 |
Family
ID=54154650
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510414843.0A Pending CN104939128A (en) | 2015-07-15 | 2015-07-15 | Detoxify sausage and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104939128A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211898A (en) * | 2015-10-21 | 2016-01-06 | 江苏食品药品职业技术学院 | Tea local flavor low fat Kefir grains ferment sausage and production method thereof |
| CN106343393A (en) * | 2016-10-10 | 2017-01-25 | 安徽光正食品有限公司 | Glutinous rice fermented mutton sausages and preparation method thereof |
| CN106360411A (en) * | 2016-10-10 | 2017-02-01 | 安徽光正食品有限公司 | Chinese yam and mutton fermented sausage and preparation method thereof |
| CN106473019A (en) * | 2016-10-10 | 2017-03-08 | 安徽光正食品有限公司 | A kind of nut mutton fermented sausage and preparation method thereof |
| CN106490500A (en) * | 2016-10-10 | 2017-03-15 | 安徽光正食品有限公司 | A kind of step-down mutton fermented sausage and preparation method thereof |
| CN106490502A (en) * | 2016-10-10 | 2017-03-15 | 安徽光正食品有限公司 | One kind is enriched blood mutton fermented sausage and preparation method thereof |
| CN106720428A (en) * | 2016-12-09 | 2017-05-31 | 重庆市川瑞俞厨食品有限公司 | The processing method of skin of beancurd intestines |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669647A (en) * | 2009-10-19 | 2010-03-17 | 天津商业大学 | Fast fermentation method of mixed meat type fermented sausage |
| CN102048136A (en) * | 2009-11-05 | 2011-05-11 | 樊宪涛 | Health-care sausage capable of expelling toxin and moisturizing skin |
| CN103478760A (en) * | 2013-08-13 | 2014-01-01 | 鲁杨 | Pearl beautifying sausage |
| CN103535761A (en) * | 2013-09-13 | 2014-01-29 | 郭静静 | Peanut kernel sausage and processing method thereof |
| CN104187821A (en) * | 2014-07-04 | 2014-12-10 | 郭峰 | Aloe young-keeping sausage and preparation method thereof |
-
2015
- 2015-07-15 CN CN201510414843.0A patent/CN104939128A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669647A (en) * | 2009-10-19 | 2010-03-17 | 天津商业大学 | Fast fermentation method of mixed meat type fermented sausage |
| CN102048136A (en) * | 2009-11-05 | 2011-05-11 | 樊宪涛 | Health-care sausage capable of expelling toxin and moisturizing skin |
| CN103478760A (en) * | 2013-08-13 | 2014-01-01 | 鲁杨 | Pearl beautifying sausage |
| CN103535761A (en) * | 2013-09-13 | 2014-01-29 | 郭静静 | Peanut kernel sausage and processing method thereof |
| CN104187821A (en) * | 2014-07-04 | 2014-12-10 | 郭峰 | Aloe young-keeping sausage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 王艳梅: "泡菜汁在发酵羊肉香肠中的应用研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
| 邓开野等: "茶风味乳酸发酵香肠的工艺研究", 《食品与机械》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211898A (en) * | 2015-10-21 | 2016-01-06 | 江苏食品药品职业技术学院 | Tea local flavor low fat Kefir grains ferment sausage and production method thereof |
| CN106343393A (en) * | 2016-10-10 | 2017-01-25 | 安徽光正食品有限公司 | Glutinous rice fermented mutton sausages and preparation method thereof |
| CN106360411A (en) * | 2016-10-10 | 2017-02-01 | 安徽光正食品有限公司 | Chinese yam and mutton fermented sausage and preparation method thereof |
| CN106473019A (en) * | 2016-10-10 | 2017-03-08 | 安徽光正食品有限公司 | A kind of nut mutton fermented sausage and preparation method thereof |
| CN106490500A (en) * | 2016-10-10 | 2017-03-15 | 安徽光正食品有限公司 | A kind of step-down mutton fermented sausage and preparation method thereof |
| CN106490502A (en) * | 2016-10-10 | 2017-03-15 | 安徽光正食品有限公司 | One kind is enriched blood mutton fermented sausage and preparation method thereof |
| CN106720428A (en) * | 2016-12-09 | 2017-05-31 | 重庆市川瑞俞厨食品有限公司 | The processing method of skin of beancurd intestines |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104939128A (en) | Detoxify sausage and making method thereof | |
| CN103355624B (en) | Radish pickle | |
| CN104323184B (en) | Cabbage curing food and curing method thereof | |
| CN103504322A (en) | Method for making spicy beef jerky | |
| CN105410797A (en) | Making method of acid pickled peppers | |
| CN105519694A (en) | Making method of flavored fermented bean curds | |
| CN104782712B (en) | A kind of low-sugar low-fat Qingqian Willow leaf biscuit | |
| CN105053989A (en) | Pickled fragrant mushrooms capable of reducing blood lipid and preparation method of pickled fragrant mushrooms | |
| CN104905190A (en) | Pickled lotus root slice | |
| CN101194702A (en) | Shrimp paste and method for producing the same | |
| CN102754821A (en) | Production method of fermented fish bone meat paste | |
| CN106858364A (en) | A kind of fragrant light red Canton style roast pork of fast food | |
| CN105054108A (en) | Spicy and hot sausage and preparation method thereof | |
| CN105011199A (en) | Honey and red date sweet sausage and preparation method thereof | |
| CN105146430A (en) | Pickled perilla frutescens and preparation method thereof | |
| CN105054107A (en) | Vegetable sausage and preparation method thereof | |
| CN102715599B (en) | Abalone soup and preparation method thereof | |
| CN105062752A (en) | Fruity white spirit and preparation method thereof | |
| CN104970391A (en) | Eyesight-improving sausage and preparation method thereof | |
| CN104970382A (en) | Blood pressure reducing sausage and preparation method thereof | |
| CN105054109A (en) | Nut sausage and preparation method thereof | |
| CN105053926A (en) | Fresh kidney bean pickled vegetables and preparation method thereof | |
| CN103719294A (en) | Degreased cheese production process | |
| CN105011200A (en) | Coarse cereal sausage and preparation method thereof | |
| CN105166746B (en) | A kind of preparation method of Sessileflower Acanthopanax Bark nutrition fruit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150930 |