CN106722332A - A kind of vegetable sausage and preparation method thereof - Google Patents
A kind of vegetable sausage and preparation method thereof Download PDFInfo
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- CN106722332A CN106722332A CN201611027568.8A CN201611027568A CN106722332A CN 106722332 A CN106722332 A CN 106722332A CN 201611027568 A CN201611027568 A CN 201611027568A CN 106722332 A CN106722332 A CN 106722332A
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Abstract
A kind of vegetable sausage, the parts by weight of each raw material are：Lean meat end：5~10 parts；Starch：50~60 parts；Garlic granule：2~5 parts；Bruised ginger：3~6 parts；Black pepper：10~14 parts；12~16 parts of cumin powder；Salt：10~20 parts；Sodium sorbate：5~8 parts；Vegetables end：10~20 parts.The vegetables include but is not limited to：Carrot, spinach, pumpkin, tomato, mushroom, wax gourd.A kind of preparation method of vegetable sausage, sausage press is put into after each raw material is well mixed, and obtains strip-shaped product, is packed.The sausage that the present invention is produced can enable eater when edible while staple food and non-staple foodstuff can be taken in, and nutrition is balanced, special taste.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of vegetable sausage and preparation method thereof.
Background technology
Sausage is a kind of utilization very ancient food production and carnivorous Techniques of preserving, and the meat of animal is rubbed into pureed,
The elongated cylinder tubular-shaped food that casing is made is poured into again.The type that the sausage of China has long history, sausage also has a lot,
It is broadly divided into river taste sausage and Guangdong flavor sausage.Main not existing together is that Guangdong flavor is sweet, and river taste is peppery.
Sausage was the food of making before the annual New Year in the past, and whenever can have sausage in present 1 year.
At present, with the improvement of people's living standard, to the taste requirements of sausage also more and more higher, and to additive
Acceptance level is more and more lower, develops a kind of sausage of new preservative free extremely urgent.
The content of the invention
In view of the above-mentioned problems existing in the prior art, the applicant provides a kind of vegetable sausage and preparation method thereof.This
The sausage that invention is produced can enable eater when edible while staple food and non-staple foodstuff can be taken in, and nutrition is balanced, special taste.
Technical scheme is as follows：
A kind of vegetable sausage, the parts by weight of each raw material are：
Lean meat end：5~10 parts；
Starch：50~60 parts；
Garlic granule：2~5 parts；
Bruised ginger：3~6 parts；
Black pepper：10~14 parts；
12~16 parts of cumin powder；
Salt：10~20 parts；
Sodium sorbate：5~8 parts；
Vegetables end：10~20 parts.
The vegetables include but is not limited to：Carrot, spinach, pumpkin, tomato, mushroom, wax gourd.
A kind of preparation method of vegetable sausage, sausage press is put into after each raw material is well mixed, and obtains strip-shaped product,
Packaging.
The present invention is beneficial to be had technical effect that：
Vegetables are added sausage by the present invention, and nutrition is balanced, can simultaneously meet demand of the people to carnivorous and vegetarian diet；And
Not adding preservative agent of the invention, various raw materials are natural green material, and consumer can trust edible.
Specific embodiment
With reference to embodiment, the present invention is specifically described.
Embodiment 1
The applicant provides a kind of vegetable sausage, and the parts by weight of each raw material are：Lean meat end：5 parts；Starch：50 parts；Garlic
End：2 parts；Bruised ginger：3 parts；Black pepper：10 parts；12 parts of cumin powder；Salt：10 parts；Sodium sorbate：5 parts；Vegetables end：10 parts.
The vegetables are：Carrot, spinach, pumpkin.The preparation method of this vegetable sausage is：Put into after each raw material is well mixed fragrant
Intestines press, obtains strip-shaped product, packaging.
Embodiment 2
The applicant provides a kind of vegetable sausage, and the parts by weight of each raw material are：Lean meat end：10 parts；Starch：60 parts；
Garlic granule：5 parts；Bruised ginger：6 parts；Black pepper：14 parts；Cumin powder：16 parts；Salt：20 parts；Sodium sorbate：8 parts；Vegetables end：20
Part.The vegetables are：Pumpkin, tomato, mushroom, wax gourd.The preparation method of this vegetable sausage is：After each raw material is well mixed
Input sausage press, obtains strip-shaped product, packs.
Embodiment 3
The applicant provides a kind of vegetable sausage, and the parts by weight of each raw material are：Lean meat end：8 parts；Starch：55 parts；Garlic
End：3 parts；Bruised ginger：5 parts；Black pepper：12 parts；14 parts of cumin powder；Salt：15 parts；Sodium sorbate：7 parts；Vegetables end：15 parts.
The vegetables are carrot.The preparation method of this vegetable sausage is：Sausage press is put into after each raw material is well mixed, is obtained
To strip-shaped product, packaging.
Claims (3)
1. a kind of vegetable sausage, it is characterised in that the parts by weight of each raw material are：
Lean meat end：5~10 parts；
Starch：50~60 parts；
Garlic granule：2~5 parts；
Bruised ginger：3~6 parts；
Black pepper：10~14 parts；
12~16 parts of cumin powder；
Salt：10~20 parts；
Sodium sorbate：5~8 parts；
Vegetables end：10~20 parts.
2. vegetable sausage according to claim 1, it is characterised in that the vegetables include but is not limited to：Carrot, spinach,
Pumpkin, tomato, mushroom, wax gourd.
3. a kind of preparation method of vegetable sausage, it is characterised in that by each raw material it is well mixed after put into sausage press, obtain
Strip-shaped product, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611027568.8A CN106722332A (en) | 2016-11-17 | 2016-11-17 | A kind of vegetable sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611027568.8A CN106722332A (en) | 2016-11-17 | 2016-11-17 | A kind of vegetable sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722332A true CN106722332A (en) | 2017-05-31 |
Family
ID=58971252
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611027568.8A Withdrawn CN106722332A (en) | 2016-11-17 | 2016-11-17 | A kind of vegetable sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722332A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077789A (en) * | 2017-12-22 | 2018-05-29 | 福建农林大学 | A kind of compound fruit and vegetable low fat sausage and preparation method thereof |
-
2016
- 2016-11-17 CN CN201611027568.8A patent/CN106722332A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077789A (en) * | 2017-12-22 | 2018-05-29 | 福建农林大学 | A kind of compound fruit and vegetable low fat sausage and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170531 |
|
| WW01 | Invention patent application withdrawn after publication |