CN105558873A - Hot dog sausage capable of dispelling wind, clearing heat, improving eyesight and alleviating eye fatigue and production method thereof - Google Patents
Hot dog sausage capable of dispelling wind, clearing heat, improving eyesight and alleviating eye fatigue and production method thereof Download PDFInfo
- Publication number
- CN105558873A CN105558873A CN201510941331.XA CN201510941331A CN105558873A CN 105558873 A CN105558873 A CN 105558873A CN 201510941331 A CN201510941331 A CN 201510941331A CN 105558873 A CN105558873 A CN 105558873A
- Authority
- CN
- China
- Prior art keywords
- parts
- minutes
- improving eyesight
- smilax
- pig
- 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 33
- 235000019692 hotdogs Nutrition 0.000 title claims abstract description 32
- 230000004438 eyesight Effects 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 208000003464 asthenopia Diseases 0.000 title abstract 3
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 26
- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 23
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 23
- 235000020997 lean meat Nutrition 0.000 claims abstract description 15
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 13
- 239000002131 composite material Substances 0.000 claims abstract description 13
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 13
- 239000010452 phosphate Substances 0.000 claims abstract description 13
- 235000015277 pork Nutrition 0.000 claims abstract description 13
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 13
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 8
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 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 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 235000013614 black pepper Nutrition 0.000 claims abstract description 8
- 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 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 8
- 241000605422 Asparagus asparagoides Species 0.000 claims description 34
- 241000522190 Desmodium Species 0.000 claims description 34
- 244000192024 Euphorbia helioscopia Species 0.000 claims description 27
- 235000012043 Euphorbia helioscopia Nutrition 0.000 claims description 27
- 240000004638 Dendrobium nobile Species 0.000 claims description 22
- 210000000481 breast Anatomy 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 19
- 238000004945 emulsification Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 16
- 238000005520 cutting process Methods 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 13
- 235000021110 pickles Nutrition 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 235000013330 chicken meat Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 7
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 206010013786 Dry skin Diseases 0.000 claims description 7
- 241000233866 Fungi Species 0.000 claims description 7
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 239000004302 potassium sorbate Substances 0.000 claims description 7
- 229940069338 potassium sorbate Drugs 0.000 claims description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims description 7
- 230000000391 smoking effect Effects 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 238000010257 thawing Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 5
- 210000000936 intestine Anatomy 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 239000000645 desinfectant Substances 0.000 claims description 2
- 208000022531 anorexia Diseases 0.000 abstract description 4
- 206010061428 decreased appetite Diseases 0.000 abstract description 4
- 241001404789 Smilax glabra Species 0.000 abstract 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 2
- 241001523681 Dendrobium Species 0.000 abstract 1
- 241000221079 Euphorbia <genus> Species 0.000 abstract 1
- 241000219991 Lythraceae Species 0.000 abstract 1
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 206010034203 Pectus Carinatum Diseases 0.000 abstract 1
- 240000001462 Pleurotus ostreatus Species 0.000 abstract 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 abstract 1
- 241001506047 Tremella Species 0.000 abstract 1
- 235000012741 allura red AC Nutrition 0.000 abstract 1
- 239000004191 allura red AC Substances 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- CEZCCHQBSQPRMU-UHFFFAOYSA-L chembl174821 Chemical compound [Na+].[Na+].COC1=CC(S([O-])(=O)=O)=C(C)C=C1N=NC1=C(O)C=CC2=CC(S([O-])(=O)=O)=CC=C12 CEZCCHQBSQPRMU-UHFFFAOYSA-L 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000010288 sodium nitrite Nutrition 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000019687 Lamb Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000234427 Asparagus Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 101100008046 Caenorhabditis elegans cut-2 gene Proteins 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 244000234623 Coprinus comatus Species 0.000 description 1
- 235000004439 Coprinus comatus Nutrition 0.000 description 1
- 241000318836 Pleurotus nebrodensis Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 235000013311 vegetables Nutrition 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
- 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 hot dog sausage capable of dispelling wind, clearing heat, improving eyesight and alleviating eye fatigue and a production method thereof. The hot dog sausage comprises the following raw materials in parts by weight: humifuse euphorbia herb, christina loosestrife herb, smilax glabra, dendrobium, American ginseng, chicken breast, pig lean meat, pig fat, protein isolate, modified starch, carrageenan, ice water, edible salt, white sugar, monosodium glutamate, chicken essence, tremella, pork flavor, monascus color, allura red, composite phosphate, smilax glabra, sodium nitrite, white pepper powder, star aniseed powder and cooked oyster mushroom. The produced hot dog sausage capable of dispelling wind, clearing heat, improving eyesight and alleviating eye fatigue has high edible efficiency, can alleviate infantile anorexia and is high in nutritional value.
Description
Technical field
The present invention relates to a kind of formula and preparation method of health food, specifically asthenopic hotdog sausage and preparation method thereof is alleviated in a kind of wind and heat dispersing improving eyesight.
Background technology
In the manufacturing process of current hot dog, be fillings is coated on the bread that then to close in the bread of roasting heat to sell.Fillings comprises the processed meat food stuff such as chicken fried steak, chicken wings, chicken, Pei Genjuan, pig neck, lamb, lamb roulade, fertile beef, fertile ox volume, and the vegetable food such as asparagus, Pleurotus nebrodensis, cabbage, Chinese cabbage, mushroom, coprinus comatus, green pepper.In traditional hot dog preparation method, first by toast heat, then utilize to decoct and take off stove and successively make different fillingss, the fillings then ownership performed wraps in bread together.Fillings is in fry process, and then fry one section of fry time T carries out overturning or the operation such as stirring often, then fry one section of fry time T' carries out overturning or the operation etc. such as stirring more again, and said process is until fillings is well-done or edible takes out repeatedly.Fry time T or fry T ' rule of thumb or the fry degree of food carry out Artificial Control.By the time after a kind of fillings fry completes, then another fillings of fry.This causes fry time, T or T ' time in fry process etc. by waste in vain, is not fully utilized.And the successively fry of different fillings, cause when next fillings is made after, fillings above or through baking bread oneself through cooling, have a strong impact on mouthfeel.Moreover, when needing the fillings of sizing to be used as hot dog filling, be all that on purchase market, oneself wraps in hot dog through ready-made after heating, stale.Finally, decoct to take off stove makes fillings and need constantly to repeat above-mentioned fry, spread out and the operation such as upset in tradition, expend time in length.The hotdog sausage prepared by said method is unfavorable for that children's eats, and can not alleviate the problems such as children anorexia.
Summary of the invention
The object of the present invention is to provide a kind of wind and heat dispersing improving eyesight to alleviate asthenopic hotdog sausage and preparation method thereof, this wind and heat dispersing improving eyesight is alleviated asthenopic hotdog sausage and is eaten both effectiveness height, can alleviate children anorexia, be of high nutritive value.
For achieving the above object, the invention provides following technical scheme:
Asthenopic hotdog sausage is alleviated in a kind of wind and heat dispersing improving eyesight, comprise according to the raw material of weight portion: wolf's milk 5 ~ 15 parts, desmodium 5 ~ 15 parts, smilax 5 ~ 15 parts, desmodium 5 ~ 15 parts, the stem of noble dendrobium 5 ~ 15 parts, American Ginseng 5 ~ 15 parts, Fresh Grade Breast 50 ~ 150 parts, the thin lean meat of pig 20 ~ 60 parts, pig show condition 30 ~ 90 parts, protein isolate 4 ~ 12 parts, converted starch 20 ~ 60 parts, carragheen 0.6 ~ 1.8 part, frozen water 60 ~ 180 parts, salt 3.8 ~ 11.4 parts, white sugar 2.8 ~ 8.4 parts, monosodium glutamate 0.4 ~ 1.2 part, chickens' extract 0.2 ~ 0.6 part, 0.4 ~ 1.2 part, white fungus, pork essence 0.3 ~ 0.9 part, Monascus color 0.010 ~ 0.030 part, lure red 0.003 ~ 0.009 part, composite phosphate 0.6 ~ 1.8 part, smilax 1.5 ~ 4.5 parts, natrium nitrosum 0.012 ~ 0.036 part, potassium sorbate 0.4 ~ 1.2 part, white pepper powder 0.3 ~ 0.9 part, star aniseed powder 0.1 ~ 0.3 part, ripe flat mushroom 15 ~ 45 parts.
As further scheme: asthenopic hotdog sausage is alleviated in described wind and heat dispersing improving eyesight, comprise according to the raw material of weight portion: wolf's milk 10 parts, desmodium 10 parts, smilax 10 parts, desmodium 10 parts, the stem of noble dendrobium 10 parts, American Ginseng 10 parts, Fresh Grade Breast 100 parts, the thin lean meat of pig 40 parts, pig show condition 60 parts, protein isolate 8 parts, converted starch 40 parts, carragheen 1.2 parts, frozen water 120 parts, salt 7.6 parts, white sugar 5.6 parts, monosodium glutamate 0.8 part, chickens' extract 0.4 part, 0.8 part, white fungus, pork essence 0.6 part, Monascus color 0.02 part, lure red 0.006 part, composite phosphate 1.2 parts, smilax 3 parts, natrium nitrosum 0.024 part, potassium sorbate 0.8 part, white pepper powder 0.6 part, star aniseed powder 0.2 part, ripe flat mushroom 30 parts.
The preparation method of asthenopic hotdog sausage is alleviated in described wind and heat dispersing improving eyesight, comprises the following steps:
One, the process of desmodium, smilax: desmodium, smilax are made desmodium, smilax powder;
Two, the process of wolf's milk: wolf's milk peeling is pulverized;
Three, the process of the stem of noble dendrobium, American Ginseng: the stem of noble dendrobium, American Ginseng are cleaned up, peeling making beating;
Four, allotment mixing: wolf's milk, desmodium, smilax, wolf's milk and the stem of noble dendrobium, American Ginseng are mixed;
Five, pickle: the pig show condition sterilization after thawing is salted down more than 72 hours with 2 ~ 4 portions of salt afterwards; Pickle temperature to control, at 0 DEG C ~ 5 DEG C, during batching, to wash away the salt on pig show condition surface;
Six, Minced Steak: Fresh Grade Breast and the thin lean meat of pig will be cooled to less than-2 DEG C, by 6 millimeters of strand double-edged fine-toothed comb strand systems, show condition 8 millimeters of strand double-edged fine-toothed comb strand systems;
Seven, emulsification: after adding Fresh Grade Breast and lean pork, dry powder adds composite phosphate and salt, carry out dryly cutting emulsification, time does not exceed 30 seconds, slowly adding frozen water cuts all, then adds protein isolate and pig show condition, adds other raw materials become fine granularity ripe flat mushroom with chopped, with cutting 1 ~ 3 minute at a high speed, cutting and mixing evenly;
Eight, tumbling: meat stuffing complete for emulsification is added in tumbler, is evacuated down to 0.06 ~ 0.1Mpa, continuous operation 3 ~ 7 minutes;
Nine, filling: to adopt the albumen sausage casing of diameter 26 ~ 28mm or natural hog intestine, every root 60 ~ 70g;
Ten, dry: clean up with warm water after peg, push smoking stove, temperature keeps 70 DEG C ~ 75 DEG C dryings 30 ~ 90 minutes;
11, boiling: keep 82 DEG C ~ 84 DEG C to steam 40 ~ 60 minutes;
12, sootiness: keep 70 DEG C ~ 80 DEG C sootiness 20 ~ 40 minutes;
13, cool: at ventilation cool to room temperature;
14, pack: carry out vacuum packaging by predetermined weight;
15, two-stage sterilization: 90 DEG C ~ 95 DEG C poach 5 ~ 15 minutes.
As further scheme: be the show condition 50PPM disinfectant after thawing is soaked within 1 hour, carry out disinfection in step 5, salt down two days with the salt of 3 parts; Pickle temperature to control at 3 DEG C.
As further scheme: in step 6, Fresh Grade Breast and the thin lean meat of pig will be cooled to-3 DEG C, then twist system.
As further scheme: in step 7, emulsification times is 20 seconds, cut 2 minutes at a high speed.
As further scheme: in step 8, vacuum is to 0.08Mpa, continuous operation 5 minutes.
As further scheme: push smoking stove in step 10, temperature keeps 72 DEG C of dryings 60 minutes; In step 11, boiling keeps 83 DEG C to steam 50 minutes; In step 12, sootiness keeps 75 DEG C of sootiness 30 minutes.
As further scheme: two-stage sterilization in step 15: 92 DEG C of poach 10 minutes.
Compared with prior art, the invention has the beneficial effects as follows: wind and heat dispersing improving eyesight prepared by the present invention is alleviated asthenopic hotdog sausage and eaten both effectiveness height, can alleviate children anorexia, be of high nutritive value.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, asthenopic hotdog sausage is alleviated in a kind of wind and heat dispersing improving eyesight, comprise according to the raw material of weight portion: wolf's milk 5 parts, desmodium 5 parts, smilax 5 parts, desmodium 5 parts, the stem of noble dendrobium 5 parts, American Ginseng 5 parts, Fresh Grade Breast 50 parts, the thin lean meat of pig 20 parts, pig show condition 30 parts, protein isolate 4 parts, converted starch 20 parts, carragheen 0.6 part, frozen water 60 parts, salt 3.8 parts, white sugar 2.8 parts, monosodium glutamate 0.4 part, chickens' extract 0.2 part, 0.4 part, white fungus, pork essence 0.3 part, Monascus color 0.010 part, lure red 0.003 part, composite phosphate 0.6 part, smilax 1.5 parts, natrium nitrosum 0.012 part, potassium sorbate 0.4 part, white pepper powder 0.3 part, star aniseed powder 0.1 part, ripe flat mushroom 15 parts.
The preparation method of asthenopic hotdog sausage is alleviated in described wind and heat dispersing improving eyesight, comprises the following steps:
One, the process of desmodium, smilax: desmodium, smilax are made desmodium, smilax powder;
Two, the process of wolf's milk: wolf's milk peeling is pulverized;
Three, the process of the stem of noble dendrobium, American Ginseng: the stem of noble dendrobium, American Ginseng are cleaned up, peeling making beating;
Four, allotment mixing: wolf's milk, desmodium, smilax, wolf's milk and the stem of noble dendrobium, American Ginseng are mixed;
Five, pickle: the pig show condition sterilization after thawing is salted down 72 hours with 2 portions of salt afterwards; Pickle temperature to control, at 0 DEG C, during batching, to wash away the salt on pig show condition surface;
Six, Minced Steak: Fresh Grade Breast and the thin lean meat of pig will be cooled to-2 DEG C, by 6 millimeters of strand double-edged fine-toothed comb strand systems, show condition 8 millimeters of strand double-edged fine-toothed comb strand systems;
Seven, emulsification: after adding Fresh Grade Breast and lean pork, dry powder adds composite phosphate and salt, carries out dryly cutting emulsification, 30 seconds time, slowly add frozen water and cut all, then add protein isolate and pig show condition, add other raw materials become fine granularity ripe flat mushroom with chopped, with cutting 1 minute at a high speed, cutting and mixing evenly;
Eight, tumbling: meat stuffing complete for emulsification is added in tumbler, is evacuated down to 0.06Mpa, continuous operation 3 minutes;
Nine, filling: to adopt the albumen sausage casing of diameter 26mm or natural hog intestine, every root 60g;
Ten, dry: clean up with warm water after peg, push smoking stove, temperature keeps 70 DEG C of dryings 30 minutes;
11, boiling: keep 82 DEG C to steam 40 minutes;
12, sootiness: keep 70 DEG C of sootiness 20 minutes;
13, cool: at ventilation cool to room temperature;
14, pack: carry out vacuum packaging by predetermined weight;
15, two-stage sterilization: 90 DEG C of poach 5 minutes.
Embodiment 2
In the embodiment of the present invention, asthenopic hotdog sausage is alleviated in a kind of wind and heat dispersing improving eyesight, comprise according to the raw material of weight portion: wolf's milk 10 parts, desmodium 10 parts, smilax 10 parts, desmodium 10 parts, the stem of noble dendrobium 10 parts, American Ginseng 10 parts, Fresh Grade Breast 100 parts, the thin lean meat of pig 40 parts, pig show condition 60 parts, protein isolate 8 parts, converted starch 40 parts, carragheen 1.2 parts, frozen water 120 parts, salt 7.6 parts, white sugar 5.6 parts, monosodium glutamate 0.8 part, chickens' extract 0.4 part, 0.8 part, white fungus, pork essence 0.6 part, Monascus color 0.02 part, lure red 0.006 part, composite phosphate 1.2 parts, smilax 3 parts, natrium nitrosum 0.024 part, potassium sorbate 0.8 part, white pepper powder 0.6 part, star aniseed powder 0.2 part, ripe flat mushroom 30 parts.
The preparation method of asthenopic hotdog sausage is alleviated in described wind and heat dispersing improving eyesight, comprises the following steps:
One, the process of desmodium, smilax: desmodium, smilax are made desmodium, smilax powder;
Two, the process of wolf's milk: wolf's milk peeling is pulverized;
Three, the process of the stem of noble dendrobium, American Ginseng: the stem of noble dendrobium, American Ginseng are cleaned up, peeling making beating;
Four, allotment mixing: wolf's milk, desmodium, smilax, wolf's milk and the stem of noble dendrobium, American Ginseng are mixed;
Five, pickle: the pig show condition sterilization after thawing is salted down 96 hours with 3 portions of salt afterwards; Pickle temperature to control, at 2 DEG C, during batching, to wash away the salt on pig show condition surface;
Six, Minced Steak: Fresh Grade Breast and the thin lean meat of pig will be cooled to-3 DEG C, by 6 millimeters of strand double-edged fine-toothed comb strand systems, show condition 8 millimeters of strand double-edged fine-toothed comb strand systems;
Seven, emulsification: after adding Fresh Grade Breast and lean pork, dry powder adds composite phosphate and salt, carries out dryly cutting emulsification, 20 seconds time, slowly add frozen water and cut all, then add protein isolate and pig show condition, add other raw materials become fine granularity ripe flat mushroom with chopped, with cutting 2 minutes at a high speed, cutting and mixing evenly;
Eight, tumbling: meat stuffing complete for emulsification is added in tumbler, is evacuated down to 0.08Mpa, continuous operation 5 minutes;
Nine, filling: to adopt the albumen sausage casing of diameter 27mm or natural hog intestine, every root 65g;
Ten, dry: clean up with warm water after peg, push smoking stove, temperature keeps 72 DEG C of dryings 60 minutes;
11, boiling: keep 83 DEG C to steam 50 minutes;
12, sootiness: keep 75 DEG C of sootiness 30 minutes;
13, cool: at ventilation cool to room temperature;
14, pack: carry out vacuum packaging by predetermined weight;
15, two-stage sterilization: 92 DEG C of poach 10 minutes.
Embodiment 3
In the embodiment of the present invention, asthenopic hotdog sausage is alleviated in a kind of wind and heat dispersing improving eyesight, comprise according to the raw material of weight portion: wolf's milk 15 parts, desmodium 15 parts, smilax 15 parts, desmodium 15 parts, the stem of noble dendrobium 15 parts, American Ginseng 15 parts, Fresh Grade Breast 150 parts, the thin lean meat of pig 60 parts, pig show condition 90 parts, protein isolate 12 parts, converted starch 60 parts, carragheen 1.8 parts, frozen water 180 parts, salt 11.4 parts, white sugar 8.4 parts, monosodium glutamate 1.2 parts, chickens' extract 0.6 part, 1.2 parts, white fungus, pork essence 0.9 part, Monascus color 0.030 part, lure red 0.009 part, composite phosphate 1.8 parts, smilax 4.5 parts, natrium nitrosum 0.036 part, potassium sorbate 1.2 parts, white pepper powder 0.9 part, star aniseed powder 0.3 part, ripe flat mushroom 45 parts.
The preparation method of asthenopic hotdog sausage is alleviated in described wind and heat dispersing improving eyesight, comprises the following steps:
One, the process of desmodium, smilax: desmodium, smilax are made desmodium, smilax powder;
Two, the process of wolf's milk: wolf's milk peeling is pulverized;
Three, the process of the stem of noble dendrobium, American Ginseng: the stem of noble dendrobium, American Ginseng are cleaned up, peeling making beating;
Four, allotment mixing: wolf's milk, desmodium, smilax, wolf's milk and the stem of noble dendrobium, American Ginseng are mixed;
Five, pickle: the pig show condition sterilization after thawing is salted down three days with 4 portions of salt afterwards; Pickle temperature to control, at 5 DEG C, during batching, to wash away the salt on pig show condition surface;
Six, Minced Steak: Fresh Grade Breast and the thin lean meat of pig will be cooled to-5 DEG C, by 6 millimeters of strand double-edged fine-toothed comb strand systems, show condition 8 millimeters of strand double-edged fine-toothed comb strand systems;
Seven, emulsification: after adding Fresh Grade Breast and lean pork, dry powder adds composite phosphate and salt, carries out dryly cutting emulsification, 10 seconds time, slowly add frozen water and cut all, then add protein isolate and pig show condition, add other raw materials become fine granularity ripe flat mushroom with chopped, with cutting 3 minutes at a high speed, cutting and mixing evenly;
Eight, tumbling: meat stuffing complete for emulsification is added in tumbler, is evacuated down to 0.1Mpa, continuous operation 7 minutes;
Nine, filling: to adopt the albumen sausage casing of diameter 28mm or natural hog intestine, every root 70g;
Ten, dry: clean up with warm water after peg, push smoking stove, temperature keeps 75 DEG C of dryings 90 minutes;
11, boiling: keep 84 DEG C to steam 60 minutes;
12, sootiness: keep 80 DEG C of sootiness 40 minutes;
13, cool: at ventilation cool to room temperature;
14, pack: carry out vacuum packaging by predetermined weight;
15, two-stage sterilization: 95 DEG C of poach 15 minutes.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (9)
1. asthenopic hotdog sausage is alleviated in a wind and heat dispersing improving eyesight, it is characterized in that, comprise according to the raw material of weight portion: wolf's milk 5 ~ 15 parts, desmodium 5 ~ 15 parts, smilax 5 ~ 15 parts, desmodium 5 ~ 15 parts, the stem of noble dendrobium 5 ~ 15 parts, American Ginseng 5 ~ 15 parts, Fresh Grade Breast 50 ~ 150 parts, the thin lean meat of pig 20 ~ 60 parts, pig show condition 30 ~ 90 parts, protein isolate 4 ~ 12 parts, converted starch 20 ~ 60 parts, carragheen 0.6 ~ 1.8 part, frozen water 60 ~ 180 parts, salt 3.8 ~ 11.4 parts, white sugar 2.8 ~ 8.4 parts, monosodium glutamate 0.4 ~ 1.2 part, chickens' extract 0.2 ~ 0.6 part, 0.4 ~ 1.2 part, white fungus, pork essence 0.3 ~ 0.9 part, Monascus color 0.010 ~ 0.030 part, lure red 0.003 ~ 0.009 part, composite phosphate 0.6 ~ 1.8 part, smilax 1.5 ~ 4.5 parts, natrium nitrosum 0.012 ~ 0.036 part, potassium sorbate 0.4 ~ 1.2 part, white pepper powder 0.3 ~ 0.9 part, star aniseed powder 0.1 ~ 0.3 part, ripe flat mushroom 15 ~ 45 parts.
2. asthenopic hotdog sausage is alleviated in wind and heat dispersing improving eyesight according to claim 1, it is characterized in that, comprise according to the raw material of weight portion: wolf's milk 10 parts, desmodium 10 parts, smilax 10 parts, desmodium 10 parts, the stem of noble dendrobium 10 parts, American Ginseng 10 parts, Fresh Grade Breast 100 parts, the thin lean meat of pig 40 parts, pig show condition 60 parts, protein isolate 8 parts, converted starch 40 parts, carragheen 1.2 parts, frozen water 120 parts, salt 7.6 parts, white sugar 5.6 parts, monosodium glutamate 0.8 part, chickens' extract 0.4 part, 0.8 part, white fungus, pork essence 0.6 part, Monascus color 0.02 part, lure red 0.006 part, composite phosphate 1.2 parts, smilax 3 parts, natrium nitrosum 0.024 part, potassium sorbate 0.8 part, white pepper powder 0.6 part, star aniseed powder 0.2 part, ripe flat mushroom 30 parts.
3. a preparation method for asthenopic hotdog sausage is alleviated in the wind and heat dispersing improving eyesight as described in as arbitrary in claim 1 ~ 2, it is characterized in that, comprises the following steps:
One, the process of desmodium, smilax: desmodium, smilax are made desmodium, smilax powder;
Two, the process of wolf's milk: wolf's milk peeling is pulverized;
Three, the process of the stem of noble dendrobium, American Ginseng: the stem of noble dendrobium, American Ginseng are cleaned up, peeling making beating;
Four, allotment mixing: wolf's milk, desmodium, smilax, wolf's milk and the stem of noble dendrobium, American Ginseng are mixed;
Five, pickle: the pig show condition sterilization after thawing is salted down more than 72 hours with 2 ~ 4 portions of salt afterwards; Pickle temperature to control, at 0 DEG C ~ 5 DEG C, during batching, to wash away the salt on pig show condition surface;
Six, Minced Steak: Fresh Grade Breast and the thin lean meat of pig will be cooled to less than-2 DEG C, by 6 millimeters of strand double-edged fine-toothed comb strand systems, show condition 8 millimeters of strand double-edged fine-toothed comb strand systems;
Seven, emulsification: after adding Fresh Grade Breast and lean pork, dry powder adds composite phosphate and salt, carry out dryly cutting emulsification, time does not exceed 30 seconds, slowly adding frozen water cuts all, then adds protein isolate and pig show condition, adds other raw materials become fine granularity ripe flat mushroom with chopped, with cutting 1 ~ 3 minute at a high speed, cutting and mixing evenly;
Eight, tumbling: meat stuffing complete for emulsification is added in tumbler, is evacuated down to 0.06 ~ 0.1Mpa, continuous operation 3 ~ 7 minutes;
Nine, filling: to adopt the albumen sausage casing of diameter 26 ~ 28mm or natural hog intestine, every root 60 ~ 70g;
Ten, dry: clean up with warm water after peg, push smoking stove, temperature keeps 70 DEG C ~ 75 DEG C dryings 30 ~ 90 minutes;
11, boiling: keep 82 DEG C ~ 84 DEG C to steam 40 ~ 60 minutes;
12, sootiness: keep 70 DEG C ~ 80 DEG C sootiness 20 ~ 40 minutes;
13, cool: at ventilation cool to room temperature;
14, pack: carry out vacuum packaging by predetermined weight;
15, two-stage sterilization: 90 DEG C ~ 95 DEG C poach 5 ~ 15 minutes.
4. the preparation method of asthenopic hotdog sausage is alleviated in wind and heat dispersing improving eyesight according to claim 3, it is characterized in that, is the show condition 50PPM disinfectant after thawing to be soaked within 1 hour, carry out disinfection in step 5, salts down two days with the salt of 3 parts; Pickle temperature to control at 3 DEG C.
5. the preparation method of asthenopic hotdog sausage is alleviated in wind and heat dispersing improving eyesight according to claim 3, it is characterized in that, in step 6, Fresh Grade Breast and the thin lean meat of pig will be cooled to-3 DEG C, then twist system.
6. the preparation method of asthenopic hotdog sausage is alleviated in wind and heat dispersing improving eyesight according to claim 3, it is characterized in that, in step 7, emulsification times is 20 seconds, cuts 2 minutes at a high speed.
7. the preparation method of asthenopic hotdog sausage is alleviated in wind and heat dispersing improving eyesight according to claim 3, and it is characterized in that, in step 8, vacuum is to 0.08Mpa, continuous operation 5 minutes.
8. the preparation method of asthenopic hotdog sausage is alleviated in wind and heat dispersing improving eyesight according to claim 3, it is characterized in that, pushes smoking stove in step 10, and temperature keeps 72 DEG C of dryings 60 minutes; In step 11, boiling keeps 83 DEG C to steam 50 minutes; In step 12, sootiness keeps 75 DEG C of sootiness 30 minutes.
9. the preparation method of asthenopic hotdog sausage is alleviated in wind and heat dispersing improving eyesight according to claim 3, it is characterized in that, two-stage sterilization in step 15: 92 DEG C of poach 10 minutes.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510941331.XA CN105558873A (en) | 2015-12-16 | 2015-12-16 | Hot dog sausage capable of dispelling wind, clearing heat, improving eyesight and alleviating eye fatigue and production method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510941331.XA CN105558873A (en) | 2015-12-16 | 2015-12-16 | Hot dog sausage capable of dispelling wind, clearing heat, improving eyesight and alleviating eye fatigue and production method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105558873A true CN105558873A (en) | 2016-05-11 |
Family
ID=55869989
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510941331.XA Pending CN105558873A (en) | 2015-12-16 | 2015-12-16 | Hot dog sausage capable of dispelling wind, clearing heat, improving eyesight and alleviating eye fatigue and production method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105558873A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106174111A (en) * | 2016-07-07 | 2016-12-07 | 南京今世鹏食品有限公司 | A kind of Taiwan baked sausage and preparation method thereof |
-
2015
- 2015-12-16 CN CN201510941331.XA patent/CN105558873A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106174111A (en) * | 2016-07-07 | 2016-12-07 | 南京今世鹏食品有限公司 | A kind of Taiwan baked sausage and preparation method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102578612B (en) | Method for producing spicy chicken product | |
CN103892323A (en) | Spleen-tonifying, qi-supplementing and cancer-resisting hot dog sausage and preparation method thereof | |
CN103330222A (en) | Beef granules and manufacturing method | |
CN104757596B (en) | A kind of processing method of roasted egg | |
CN101828721A (en) | Method for manufacturing chicken-wrapped bread | |
CN101283813B (en) | Instant complex type egg custard and its processing method | |
CN101756264B (en) | Zhangde fu nutritious pork meat patties | |
KR101388493B1 (en) | Method of konjac croquette and konjac croquette | |
CN107198128A (en) | A kind of preparation method of beef jerky with sauce flavor | |
CN1836551A (en) | Freezed quickly-freezed cooked Chinese dish | |
CN106261981A (en) | The processing method of instant grilled fish | |
CN105614735A (en) | Flos chrysanthemi-flavor ham sausage and preparation method therefor | |
JP5612374B2 (en) | Processed meat from chicken | |
KR102254039B1 (en) | Seasoned and dried blackmouth angler and manufacturing method thereof | |
CN105394611A (en) | Ham sausage relieving infantile anorexia and preparing method thereof | |
CN104323306A (en) | Flavor goose meat ball and manufacturing method thereof | |
KR101343936B1 (en) | Process for preparing chicken roast | |
CN105558873A (en) | Hot dog sausage capable of dispelling wind, clearing heat, improving eyesight and alleviating eye fatigue and production method thereof | |
KR101368134B1 (en) | Catfish manufacturing method | |
CN105558878A (en) | Hot dog sausage with eye-protecting function and preparation method thereof | |
CN104814455A (en) | Tea flavored roasted trachidermus fasciatus and preparation method thereof | |
CN105495397A (en) | Hot dog sausage capable of relieving tinnitus and deafness and preparation method thereof | |
CN105433284A (en) | Hot dog for preventing fatty liver and preparation method thereof | |
CN105455036A (en) | Hot dog sausage for preventing child adiposis and preparation method thereof | |
KR101963803B1 (en) | Manufacturing method of seasoning chicken feet |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160511 |
|
WD01 | Invention patent application deemed withdrawn after publication |