CN105475878A - Beard-blacking kidney-tonifying pork-freshwater fish sausage and preparation method thereof - Google Patents
Beard-blacking kidney-tonifying pork-freshwater fish sausage and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims description 10
- 235000013580 sausages Nutrition 0.000 title abstract description 6
- 241000251468 Actinopterygii Species 0.000 title abstract 3
- 239000013505 freshwater Substances 0.000 title abstract 3
- 235000013372 meat Nutrition 0.000 claims abstract description 24
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000015277 pork Nutrition 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 230000035764 nutrition Effects 0.000 claims abstract description 13
- 241000096284 Gynochthodes officinalis Species 0.000 claims abstract description 8
- 241000830535 Ligustrum lucidum Species 0.000 claims abstract description 8
- 229940036811 bone meal Drugs 0.000 claims abstract description 8
- 239000002374 bone meal Substances 0.000 claims abstract description 8
- 235000013399 edible fruits 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
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 7
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 7
- 240000007228 Mangifera indica Species 0.000 claims abstract description 7
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 7
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- 235000015334 Phyllostachys viridis 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
- 235000009184 Spondias indica 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
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 239000011425 bamboo Substances 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 12
- 210000003734 kidney Anatomy 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 238000004040 coloring Methods 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 9
- 210000000936 intestine Anatomy 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000005996 Blood meal Substances 0.000 claims description 7
- 241000238557 Decapoda Species 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 6
- 241000276457 Gadidae Species 0.000 claims description 6
- 239000002253 acid 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
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 210000002808 connective tissue Anatomy 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 239000008188 pellet Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000001556 precipitation Methods 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
- 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
- 239000003086 colorant Substances 0.000 abstract 2
- 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
- 241000143060 Americamysis bahia Species 0.000 abstract 1
- 240000005001 Paeonia suffruticosa Species 0.000 abstract 1
- 235000003889 Paeonia suffruticosa Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 abstract 1
- 210000003141 lower extremity Anatomy 0.000 abstract 1
- 229940092258 rosemary extract Drugs 0.000 abstract 1
- 239000001233 rosmarinus officinalis l. extract Substances 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
- 241001330002 Bambuseae Species 0.000 description 4
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 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
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 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
- 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
- 210000000988 bone and bone Anatomy 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
- 230000004438 eyesight Effects 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
- 210000004185 liver Anatomy 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- -1 nitroso amine Chemical class 0.000 description 1
- 230000000050 nutritive effect Effects 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)
Abstract
The invention discloses a beard-blacking kidney-tonifying pork-freshwater fish sausage. The beard-blacking kidney-tonifying pork-freshwater fish sausage is prepared from 400-410 parts by weight of pork hind leg lean meat, 15-16 parts by weight of starch, 17-18 parts by weight of peeled shrimps, 6-7 parts by weight of bone meal, 15-16.7 parts by weight of cod meat, 5-6 parts by weight of bamboo leaf green liquor, 8-9 parts by weight of mango pulp, 2.2-3 parts by weight of glossy privet fruits, 2.3-3 parts by weight of tree peony bark, 2.2-3 parts by weight of morinda officinalis and proper amounts of fat, a nutrition coloring agent, table salt, white sugar, distilled water, white pepper powder, monosodium glutamate, ginger powder, phosphate, rosemary extract and VE. The nutrition coloring agent is prepared through a complexation reaction of nicotinic acid and blood powder so that sodium nitrite is avoided. The prepared pork sausage product has a natural and stable color. Through use of VE, a color is improved. Through use of tartaric acid, complexation reaction is promoted and nutrition value is improved.
Description
Technical field
The present invention relates to pork technical field, particularly relate to fresh intestines in a kind of crow palpus kidney tonifying pork river 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 fresh intestines in a kind of crow palpus kidney tonifying pork river and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fresh intestines in a kind of crow palpus kidney tonifying pork river, be made up of the raw material of following weight portion:
Pig back leg lean meat 400-410, starch 15-16, peeled shrimp 17-18, bone meal 6-7, codfish 15-16.7, Green Bamboo Leaf Liquor 5-6, mango pulp 8-9, fruit of glossy privet 2.2-3, moutan bark 2.3-3, Morinda officinalis 2.2-3, 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 26-30, L-AA 40-50, blood meal 38-45, orange peel 7-8;
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) orange peel is placed in mixer and stirs into pasty state, step (1) gained filtrate is added orange peel and sticks with paste, placed by gained solutions overnight, isolate the precipitation in filtrate again, wash 2-3 time successively with absolute ethyl alcohol, acetone, at 50-60 DEG C, dry 40-50 minute, to obtain final product.
The preparation method of the described fresh intestines in a kind of crow palpus kidney tonifying pork river, comprises the following steps:
(1) by after the fruit of glossy privet, moutan bark, the flooding of Morinda officinalis by 6-9 times amount, filter obtains Chinese medicine juice;
(2) get peeled shrimp, bone meal, codfish mixing be placed in alms bowl, add the mixing of mango pulp again and smash into mud to pieces, by the pellet of gained muddy flesh ball uniformly size, each ball is evenly sprayed upper Green Bamboo Leaf Liquor, be placed in oven for baking 2-3 minute again, mince after taking-up and dry in the air cool;
(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 each mixing of materials of residue 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 the fruit of glossy privet, moutan bark, Morinda officinalis, peeled shrimp, bone meal, richness has given that the present invention tonifies the kidney and support yang, tonifies the liver and kidney, crow must improving eyesight, the health-care efficacy that strengthens muscles and bones.
Detailed description of the invention
The fresh intestines in a kind of crow palpus kidney tonifying pork river, be made up of the raw material of following weight portion:
Pig back leg lean meat 400, starch 15, peeled shrimp 17, bone meal 6, codfish 15, Green Bamboo Leaf Liquor 5, mango pulp 8, the fruit of glossy privet 2.2, moutan bark 2.3, Morinda officinalis 2.2, 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, orange peel 7;
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) orange peel is placed in mixer and stirs into pasty state, step (1) gained filtrate is added orange peel and sticks with paste, placed by gained solutions overnight, then isolate the precipitation in filtrate, wash 2 times successively with absolute ethyl alcohol, acetone, and at 50 DEG C, drying 40 minutes, to obtain final product.
The preparation method of the described fresh intestines in a kind of crow palpus kidney tonifying pork river, comprises the following steps:
(1) by after the fruit of glossy privet, moutan bark, the flooding of Morinda officinalis by 6 times amount, filter obtains Chinese medicine juice;
(2) get peeled shrimp, bone meal, codfish mixing be placed in alms bowl, add the mixing of mango pulp again and smash into mud to pieces, by the pellet of gained muddy flesh ball uniformly size, each ball is evenly sprayed upper Green Bamboo Leaf Liquor, be placed in oven for baking again 2 minutes, mince after taking-up and dry in the air cool;
(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 each mixing of materials of residue evenly after carry out bowel lavage, according to shining and packing, to obtain final product.
Claims (2)
1. the fresh intestines in crow palpus kidney tonifying pork river, 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, peeled shrimp 17-18, bone meal 6-7, codfish 15-16.7, Green Bamboo Leaf Liquor 5-6, mango pulp 8-9, fruit of glossy privet 2.2-3, moutan bark 2.3-3, Morinda officinalis 2.2-3, 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 26-30, L-AA 40-50, blood meal 38-45, orange peel 7-8;
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) orange peel is placed in mixer and stirs into pasty state, step (1) gained filtrate is added orange peel and sticks with paste, placed by gained solutions overnight, isolate the precipitation in filtrate again, wash 2-3 time successively with absolute ethyl alcohol, acetone, at 50-60 DEG C, dry 40-50 minute, to obtain final product.
2. the preparation method of the fresh intestines in a kind of crow palpus kidney tonifying pork river as claimed in claim 1, is characterized in that comprising the following steps:
(1) by after the fruit of glossy privet, moutan bark, the flooding of Morinda officinalis by 6-9 times amount, filter obtains Chinese medicine juice;
(2) get peeled shrimp, bone meal, codfish mixing be placed in alms bowl, add the mixing of mango pulp again and smash into mud to pieces, by the pellet of gained muddy flesh ball uniformly size, each ball is evenly sprayed upper Green Bamboo Leaf Liquor, be placed in oven for baking 2-3 minute again, mince after taking-up and dry in the air cool;
(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 each mixing of materials of residue 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 |
|---|---|---|---|
| CN201510842268.4A CN105475878A (en) | 2015-11-29 | 2015-11-29 | Beard-blacking kidney-tonifying pork-freshwater fish sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510842268.4A CN105475878A (en) | 2015-11-29 | 2015-11-29 | Beard-blacking kidney-tonifying pork-freshwater fish sausage and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105475878A true CN105475878A (en) | 2016-04-13 |
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| CN201510842268.4A Pending CN105475878A (en) | 2015-11-29 | 2015-11-29 | Beard-blacking kidney-tonifying pork-freshwater fish sausage and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647579A (en) * | 2009-08-28 | 2010-02-17 | 烟台深水湾海洋食品有限公司 | Marine product meat sausage and making method thereof |
| CN102293414A (en) * | 2011-09-23 | 2011-12-28 | 大连创达技术交易市场有限公司 | Preparation method of fruit sausage |
| CN103535772A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Seafood sausage and preparation method thereof |
-
2015
- 2015-11-29 CN CN201510842268.4A patent/CN105475878A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647579A (en) * | 2009-08-28 | 2010-02-17 | 烟台深水湾海洋食品有限公司 | Marine product meat sausage and making method thereof |
| CN102293414A (en) * | 2011-09-23 | 2011-12-28 | 大连创达技术交易市场有限公司 | Preparation method of fruit sausage |
| CN103535772A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Seafood 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》 * |
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