CN105146575A - Pork sausage with bighead atractylodes rhizome, aroma of lotus roots and spleen strengthening function and method for manufacturing pork sausage - Google Patents
Pork sausage with bighead atractylodes rhizome, aroma of lotus roots and spleen strengthening function and method for manufacturing pork sausage Download PDFInfo
- Publication number
- CN105146575A CN105146575A CN201510538486.9A CN201510538486A CN105146575A CN 105146575 A CN105146575 A CN 105146575A CN 201510538486 A CN201510538486 A CN 201510538486A CN 105146575 A CN105146575 A CN 105146575A
- Authority
- CN
- China
- Prior art keywords
- appropriate quantity
- parts
- pork sausage
- bighead atractylodes
- atractylodes rhizome
- 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
- 235000015277 pork Nutrition 0.000 title claims abstract description 22
- 241000132012 Atractylodes Species 0.000 title claims abstract description 19
- 235000013580 sausages Nutrition 0.000 title claims abstract description 19
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 18
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 18
- 210000000952 spleen Anatomy 0.000 title claims abstract description 11
- 238000005728 strengthening Methods 0.000 title abstract 2
- 238000000034 method Methods 0.000 title description 3
- 238000004519 manufacturing process Methods 0.000 title description 2
- 239000000843 powder Substances 0.000 claims abstract description 21
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 244000061508 Eriobotrya japonica Species 0.000 claims abstract description 8
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 8
- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 8
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 8
- 235000001968 nicotinic acid Nutrition 0.000 claims abstract description 8
- 229960003512 nicotinic acid Drugs 0.000 claims abstract description 8
- 239000011664 nicotinic acid Substances 0.000 claims abstract description 8
- 235000020748 rosemary extract Nutrition 0.000 claims abstract description 8
- 241001116389 Aloe Species 0.000 claims abstract description 7
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 7
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 7
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 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
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 239000012153 distilled water Substances 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000020997 lean meat Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 235000009165 saligot Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 240000001085 Trapa natans Species 0.000 claims abstract 3
- 235000013372 meat Nutrition 0.000 claims description 23
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 238000004040 coloring Methods 0.000 claims description 10
- 230000035764 nutrition Effects 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000005996 Blood meal Substances 0.000 claims description 7
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 240000008866 Ziziphus nummularia Species 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000019441 ethanol Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000020418 red date juice Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000013049 sediment Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 210000002808 connective tissue Anatomy 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000000007 visual effect Effects 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 abstract description 2
- 235000002906 tartaric acid Nutrition 0.000 abstract description 2
- 239000011975 tartaric acid Substances 0.000 abstract description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract 6
- 239000003086 colorant Substances 0.000 abstract 4
- 229930003427 Vitamin E Natural products 0.000 abstract 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract 3
- 229940046009 vitamin E Drugs 0.000 abstract 3
- 235000019165 vitamin E Nutrition 0.000 abstract 3
- 239000011709 vitamin E Substances 0.000 abstract 3
- 238000010668 complexation reaction Methods 0.000 abstract 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000010288 sodium nitrite Nutrition 0.000 abstract 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 4
- 241001083492 Trapa Species 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 239000002932 luster Substances 0.000 description 3
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000002211 L-ascorbic acid Substances 0.000 description 2
- 235000000069 L-ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 229910002091 carbon monoxide Inorganic materials 0.000 description 2
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 102000008015 Hemeproteins Human genes 0.000 description 1
- 108010089792 Hemeproteins Proteins 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- -1 nitroso amine Chemical class 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a pork sausage with bighead atractylodes rhizome, aroma of lotus roots and a spleen strengthening function. The pork sausage comprises, by weight, 400-410 parts of lean meat of pork hind legs, 15-16 parts of starch, 10-12 parts of the lotus roots, 7-8 parts of water chestnuts, 10-15 parts of white gourd, 8-9 parts of aloe, 2-2.3 parts of American ginseng, 2.4-3.5 parts of the bighead atractylodes rhizome, 2.3-3 parts of loquat flowers, an appropriate quantity of fat, an appropriate quantity of nutritional coloring agents, an appropriate quantity of table salt, an appropriate quantity of white sugar, an appropriate quantity of distilled water, an appropriate quantity of white pepper powder, an appropriate quantity of monosodium glutamate, an appropriate quantity of ginger powder, an appropriate quantity of phosphate, an appropriate quantity of rosemary extracts and an appropriate quantity of VE (vitamin E). The pork sausage has the advantages that the nutritional coloring agents are made of niacin and blood powder by means of complexation reaction, accordingly, sodium nitrite can be omitted, manufactured pork sausage products have natural and stable colors, and the colors of the pork sausage products are attractive owing to the added VE; the complexation reaction can be promoted owing to added tartaric acid, and nutritional value of the pork sausage can be increased.
Description
Technical field
The present invention relates to pork technical field, particularly relate to fragrant invigorating the spleen pork sausages of a kind of bighead atractylodes rhizome lotus root and preparation method thereof.
Background technology
Color and luster is meat products important quality characteristic, is also the foundation that consumer selects meat products main.The main method stablizing meat pigment at present relates to the use of natrium nitrosum.Natrium nitrosum is one of traditional meat colour former, has the character such as color development, flavor and suppression meat poisoning bacillus; But also there is strong toxicity, can form the carcinogenic compounds such as nitroso amine with compositions such as meat amino acid, its use is subject to strict restriction.Finding safe natrium nitrosum substitute is one of general character difficult problem of facing of meat products processing industry.Utilizing blood to prepare meat pigment is alternative natrium nitrosum important channel.
Blood is one of livestock and poultry Main By product, is rich in the nutriment such as protein, heme iron, but blood color and luster is stable not, and the application in food processing is also very limited.At present, existing nitric oxide, carbon monoxide are obtained by reacting nitrosohaemoglobin, carbonyl haemoglobin be respectively used to the report that meat products processes respectively with hemoglobin in blood.Because nitric oxide, carbon monoxide itself have toxicity, the security of nitrosohaemoglobin, carbonyl haemoglobin need further research.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides fragrant invigorating the spleen pork sausages of a kind of bighead atractylodes rhizome lotus root and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fragrant invigorating the spleen pork sausages of a kind of bighead atractylodes rhizome lotus root, be made up of the raw material of following weight portion:
Pig back leg lean meat 400-410, starch 15-16, lotus rhizome 10-12, water chestnut 7-8, wax gourd 10-15, aloe 8-9, American Ginseng 2-2.3, bighead atractylodes rhizome 2.4-3.5, loquat flower 2.3-3, fat, nutrition colouring agent, salt, white sugar, distilled water, white pepper powder, monosodium glutamate, ginger powder, phosphate, Rosmarinus officinalis extract, VE are appropriate;
Described nutrition colouring agent is made up of the raw material of following weight portion:
Nicotinic acid 26-30, L-AA 40-50, blood meal 38-45, Wild Jujube Juice 16-17;
Preparation method is:
(1) by the ethanol of molten for the nicotinic acid 70-80% to 5-6 times of weight, stirring and dissolving, be heated to boiling, adding L-AA, stir, is acid solution; Blood meal is joined in the ethanol of 15-16 times of 60-70%, drip above-mentioned acid solution under stirring condition, after dropwising, be heated to 80-90 DEG C, filter, obtain filtrate;
(2) get Wild Jujube Juice and step (1) gained mixing of materials, after gained solutions overnight, separating filtrate and sediment wherein, wash 2-3 time successively by sediment absolute ethyl alcohol, acetone, dry 40-50 minute at 50-60 DEG C;
(3), after step (2) gained filtrate being carried out spraying dry, gained material mixes with leftover materials, to obtain final product.
The preparation method of the fragrant invigorating the spleen pork sausages of described a kind of bighead atractylodes rhizome lotus root, comprises the following steps:
(1) by American Ginseng, the bighead atractylodes rhizome, loquat flower with concentrated after the flooding of 6-9 times amount, spray-driedly obtain traditional Chinese medicine powder;
(2) get lotus rhizome, water chestnut mixing converts 1-2 times of water and squeeze slurry, filter to obtain slurries, obtain Juice; Wax gourd, aloe are removed the peel after cleaning and dice, and after evenly sprinkling traditional Chinese medicine powder, are placed in oven for baking 1-1.5 minute;
(3) pig back leg lean meat is removed skin, visual fat and connective tissue, cut into little cube meat;
(4) little cube meat is mixed in the ratio of 95:5-6 with fat, meat gruel is rubbed into meat grinder, 1.8-2% salt, 7-8% white sugar, 3-4% distilled water, 0.2-0.3% white pepper powder, 0.05-0.06% monosodium glutamate, 0.2-0.3% ginger powder, 0.15-0.2% phosphate, the Rosmarinus officinalis extract of 0.15-0.2%VE, 0.09-0.1% and 0.4-0.5% nutrition colouring agent is added in meat gruel, after mixed material is fully stirred 14-15 minute, with preservative film sealing, put into a refrigerator 3-4 DEG C refrigerating chamber and pickle 15-16 hour;
(5) by the meat gruel handled well and remain each mixing of materials evenly after carry out bowel lavage, according to shining and packing, to obtain final product.
Advantage of the present invention is: nutrition colouring agent of the present invention is made up of nicotinic acid and blood meal complex reaction, avoids the use of natrium nitrosum, the pork sausages combinations color and lustre nature making to make and stable, and the interpolation of VE makes color and luster more good-looking; The tartaric acid wherein added can promote the generation of its complex reaction, improves its nutritive value simultaneously;
The Rosmarinus officinalis extract that pork sausages of the present invention adds has anti-oxidant and fungistatic effect preferably in conditioning minced pork cake, improves the quality of product;
The present invention is aromatic good to eat, and mouthfeel is unique, is also added with the food medicinal materials such as American Ginseng, the bighead atractylodes rhizome, loquat flower, and richness has given that boosting qi and nourishing yin of the present invention promotes the production of body fluid, the health-care efficacy of wet one's whistle sharp lung, clearing heat and eliminating phlegm.
Detailed description of the invention
The fragrant invigorating the spleen pork sausages of a kind of bighead atractylodes rhizome lotus root, be made up of the raw material of following weight portion:
Pig back leg lean meat 400, starch 15, lotus rhizome 10, water chestnut 7, wax gourd 10, aloe 8, American Ginseng 2, the bighead atractylodes rhizome 2.4, loquat flower 2.3, fat, nutrition colouring agent, salt, white sugar, distilled water, white pepper powder, monosodium glutamate, ginger powder, phosphate, Rosmarinus officinalis extract, VE are appropriate;
Described nutrition colouring agent is made up of the raw material of following weight portion:
Nicotinic acid 26, L ascorbic acid 40, blood meal 38, Wild Jujube Juice 16;
Preparation method is:
(1) by molten for nicotinic acid to 5 times of weight 70% ethanol in, stirring and dissolving, be heated to boiling, adding L ascorbic acid, stir, is acid solution; Blood meal is joined in the ethanol of 15 times 60%, under stirring condition, drip above-mentioned acid solution, after dropwising, be heated to 80 DEG C, filter, obtain filtrate;
(2) get Wild Jujube Juice and step (1) gained mixing of materials, after gained solutions overnight, separating filtrate and sediment wherein, wash 2 times successively by sediment absolute ethyl alcohol, acetone, drying 40 minutes at 50 DEG C;
(3), after step (2) gained filtrate being carried out spraying dry, gained material mixes with leftover materials, to obtain final product.
The preparation method of the fragrant invigorating the spleen pork sausages of described a kind of bighead atractylodes rhizome lotus root, comprises the following steps:
(1) by American Ginseng, the bighead atractylodes rhizome, loquat flower with concentrated after the flooding of 6 times amount, spray-driedly obtain traditional Chinese medicine powder;
(2) get lotus rhizome, water chestnut mixing converts 1 times of water and squeeze slurry, filter to obtain slurries, obtain Juice; Wax gourd, aloe are removed the peel after cleaning and dice, and after evenly sprinkling traditional Chinese medicine powder, are placed in oven for baking 1 minute;
(3) pig back leg lean meat is removed skin, visual fat and connective tissue, cut into little cube meat;
(4) little cube meat is mixed in the ratio of 95:5 with fat, meat gruel is rubbed into meat grinder, add in meat gruel 1.8% salt, 7% white sugar, 3% distilled water, 0.2% white pepper powder, 0.05% monosodium glutamate, 0.2% ginger powder, 0.15% phosphate, 0.15%VE, 0.09% Rosmarinus officinalis extract and 0.4% nutrition colouring agent, after mixed material is fully stirred 14 minutes, with preservative film sealing, put into refrigerator 3 DEG C of refrigerating chambers and pickle 15 hours;
(5) by the meat gruel handled well and remain each mixing of materials evenly after carry out bowel lavage, according to shining and packing, to obtain final product.
Claims (2)
1. the fragrant invigorating the spleen pork sausages of bighead atractylodes rhizome lotus root, is characterized in that being made up of the raw material of following weight portion:
Pig back leg lean meat 400-410, starch 15-16, lotus rhizome 10-12, water chestnut 7-8, wax gourd 10-15, aloe 8-9, American Ginseng 2-2.3, bighead atractylodes rhizome 2.4-3.5, loquat flower 2.3-3, fat, nutrition colouring agent, salt, white sugar, distilled water, white pepper powder, monosodium glutamate, ginger powder, phosphate, Rosmarinus officinalis extract, VE are appropriate;
Described nutrition colouring agent is made up of the raw material of following weight portion:
Nicotinic acid 26-30, L-AA 40-50, blood meal 38-45, Wild Jujube Juice 16-17;
Preparation method is:
(1) by the ethanol of molten for the nicotinic acid 70-80% to 5-6 times of weight, stirring and dissolving, be heated to boiling, adding L-AA, stir, is acid solution; Blood meal is joined in the ethanol of 15-16 times of 60-70%, drip above-mentioned acid solution under stirring condition, after dropwising, be heated to 80-90 DEG C, filter, obtain filtrate;
(2) get Wild Jujube Juice and step (1) gained mixing of materials, after gained solutions overnight, separating filtrate and sediment wherein, wash 2-3 time successively by sediment absolute ethyl alcohol, acetone, dry 40-50 minute at 50-60 DEG C;
(3), after step (2) gained filtrate being carried out spraying dry, gained material mixes with leftover materials, to obtain final product.
2. the preparation method of the fragrant invigorating the spleen pork sausages of a kind of bighead atractylodes rhizome lotus root as claimed in claim 1, is characterized in that comprising the following steps:
(1) by American Ginseng, the bighead atractylodes rhizome, loquat flower with concentrated after the flooding of 6-9 times amount, spray-driedly obtain traditional Chinese medicine powder;
(2) get lotus rhizome, water chestnut mixing converts 1-2 times of water and squeeze slurry, filter to obtain slurries, obtain Juice; Wax gourd, aloe are removed the peel after cleaning and dice, and after evenly sprinkling traditional Chinese medicine powder, are placed in oven for baking 1-1.5 minute;
(3) pig back leg lean meat is removed skin, visual fat and connective tissue, cut into little cube meat;
(4) little cube meat is mixed in the ratio of 95:5-6 with fat, meat gruel is rubbed into meat grinder, 1.8-2% salt, 7-8% white sugar, 3-4% distilled water, 0.2-0.3% white pepper powder, 0.05-0.06% monosodium glutamate, 0.2-0.3% ginger powder, 0.15-0.2% phosphate, the Rosmarinus officinalis extract of 0.15-0.2%VE, 0.09-0.1% and 0.4-0.5% nutrition colouring agent is added in meat gruel, after mixed material is fully stirred 14-15 minute, with preservative film sealing, put into a refrigerator 3-4 DEG C refrigerating chamber and pickle 15-16 hour;
(5) by the meat gruel handled well and remain each mixing of materials evenly after carry out bowel lavage, according to shining and packing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510538486.9A CN105146575A (en) | 2015-08-28 | 2015-08-28 | Pork sausage with bighead atractylodes rhizome, aroma of lotus roots and spleen strengthening function and method for manufacturing pork sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510538486.9A CN105146575A (en) | 2015-08-28 | 2015-08-28 | Pork sausage with bighead atractylodes rhizome, aroma of lotus roots and spleen strengthening function and method for manufacturing pork sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146575A true CN105146575A (en) | 2015-12-16 |
Family
ID=54787966
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510538486.9A Pending CN105146575A (en) | 2015-08-28 | 2015-08-28 | Pork sausage with bighead atractylodes rhizome, aroma of lotus roots and spleen strengthening function and method for manufacturing pork sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105146575A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228267A (en) * | 2011-08-05 | 2011-11-02 | 天津宝迪农业科技股份有限公司 | Method for preparing emulsified sausage added with plasma protein powder |
| CN103494241A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof |
| CN103892323A (en) * | 2014-04-02 | 2014-07-02 | 陈迎霞 | Spleen-tonifying, qi-supplementing and cancer-resisting hot dog sausage and preparation method thereof |
-
2015
- 2015-08-28 CN CN201510538486.9A patent/CN105146575A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228267A (en) * | 2011-08-05 | 2011-11-02 | 天津宝迪农业科技股份有限公司 | Method for preparing emulsified sausage added with plasma protein powder |
| CN103494241A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof |
| CN103892323A (en) * | 2014-04-02 | 2014-07-02 | 陈迎霞 | Spleen-tonifying, qi-supplementing and cancer-resisting hot dog sausage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 周存六等: ""烟酸处理血粉在猪肉肠制作工艺的应用"", 《肉类研究》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103704745A (en) | Sauced air-dried beef and processing method thereof | |
| CN103535682A (en) | Seasoning sauce packet and production process thereof | |
| CN102805374B (en) | Ganoderma lucidum spore composite fish sausage | |
| CN103355646A (en) | Beef potato paste containing traditional Chinese medicine components | |
| CN106235260A (en) | A kind of preparation method of food curing salt | |
| CN105361010A (en) | Yin-nourishing blood-tonifying tremella red bean fillet and preparation method thereof | |
| CN103637222A (en) | Bean dreg dried meat slices and preparation method thereof | |
| CN105146575A (en) | Pork sausage with bighead atractylodes rhizome, aroma of lotus roots and spleen strengthening function and method for manufacturing pork sausage | |
| CN104187753A (en) | Rose radix-astragali beef block | |
| CN105105197A (en) | Bottle gourd and fruits and vegetables pork sausage capable of moistening lung and preparation method of bottle gourd and fruits and vegetables pork sausage | |
| CN105433282A (en) | Peach blossom pork sausage capable of moistening the intestines and bringing high blood pressure down as well as preparation method of peach blossom pork sausage | |
| CN105455034A (en) | Eyesight-improving liver-calming milk-flavored pork sausage and preparation method thereof | |
| CN103907886B (en) | A kind of toppings of vegetarian diet shrimp local flavor | |
| CN105433283A (en) | Petal pork sausage capable of moistening dryness and nourishing blood as well as preparation method of petal pork sausage | |
| CN106261849A (en) | A kind of Semen Ginkgo Carnis Equi Asini dried meat and preparation method thereof | |
| CN105105195A (en) | Wine-flavored pork sausage capable of relieving fatigue and nourishing and preparation method thereof | |
| CN105124609A (en) | Blood-nourishing radix paeoniae alba-kernel-pork sausage and preparation method thereof | |
| CN101611899A (en) | A kind of mushroom skin cashew and preparation method | |
| CN105475879A (en) | Digestion-promoting skin-moistening pork sausage and preparation method thereof | |
| CN105105196A (en) | Fruit-peel pork sausage capable of nourishing yin and preparation method thereof | |
| CN105146573A (en) | Pork sausage with lotus paste, barbary wolfberry fruits and stomach harmonizing function and method for manufacturing pork sausage | |
| CN103704760A (en) | Beef ham and processing method thereof | |
| CN105105198A (en) | Wheat-smell pork sausage capable of regulating vital energy and preparation method thereof | |
| CN103907887B (en) | A kind of toppings of vegetarian diet pig flesh flavor | |
| CN103621980A (en) | Appetite-improving brewing food and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into 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: 20151216 |