CN107183594A - The preparation method of vegetables bowel lavage - Google Patents
The preparation method of vegetables bowel lavage Download PDFInfo
- Publication number
- CN107183594A CN107183594A CN201710376968.8A CN201710376968A CN107183594A CN 107183594 A CN107183594 A CN 107183594A CN 201710376968 A CN201710376968 A CN 201710376968A CN 107183594 A CN107183594 A CN 107183594A
- Authority
- CN
- China
- Prior art keywords
- vegetables
- bowel lavage
- preparation
- pork
- taro
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The preparation method of vegetables bowel lavage, it is related to food technology field, and in particular to a kind of preparation method of vegetables bowel lavage.Vegetables bowel lavage uses following preparation method:By vegetables, potato, green vegetables, celery, taro, horseshoe peeled wash are cooked with clear water;The above-mentioned vegetables being cooked are mashed into addition egg to be stirred;Pork is chopped into filling;Glutinous rice flour, pork, monosodium glutamate, salt, ginger, garlic are added in whipping process;Continue to be stirred until homogeneous state;Continue to stir until mixture turns into that viscosity is very strong to be full of dry pastel, smashed and pour into casing;The bowel lavage filled is steamed 30 50 minutes, instant or normal temperature storage.The present invention has the advantages that:It is easy to storage and transport, is unlikely to deteriorate, spoiled, improves production efficiency, save the time;The taste of bowel lavage is particularly improved, the bowel lavage containing a large amount of vegetable fibers is changed into from pure meat enema, the fat content of bowel lavage is reduced, the health of bowel lavage is improved, is adapted to more crowds and eats.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of preparation method of vegetables bowel lavage.
Background technology
In Pekinese's snack, bowel lavage will be regarded as quality-high and inexpensive, and absolute is popular.This pure Beijing formula of bowel lavage
Real local products are seen everywhere in fairground, temple fair for these years, especially on Pekinese night market, all can't do without singing master by it
Adjust.You look, and that is sold on the stand of bowel lavage, and edge " when working as " that big spades beats big iron pan makes a sound, and invites adult, child to place
Before have to foot a bill to carry out two disks and taste.Bowel lavage is that starch plus red yeast rice are poured into chitling the inside.The most of meat contents of these bowel lavage
Many, fat content is high, also has some to need to be pickled, although people step up to food health claim, conventional bowel lavage
A kind of unhealthy food is increasingly becoming, mainly fat content is high, and excessively greasy, the fiber contained is less, is unfavorable for drink
Food health.
The content of the invention
In view of the defects and deficiencies of the prior art, the present invention intends to provide a kind of preparation method of vegetables bowel lavage,
It is a kind of sausage food made for good health, and fiber content is high, reduces fat content.
To achieve the above object, vegetables bowel lavage is made using formula as below:Potato 1-2kg, green vegetables 0.5-1kg, celery
Dish 0.5-1kg, egg 0.5-0.8kg, taro 0.2-0.4kg, horseshoe 0.2-0.5kg, glutinous rice flour 0.1-0.2kg, selected pig
Streaky pork 8-10kg, appropriate monosodium glutamate, salt, ginger, garlic;
Vegetables bowel lavage uses following preparation method:By vegetables, potato, green vegetables, celery, taro, horseshoe peeled wash are boiled with clear water
It is ripe;The above-mentioned vegetables being cooked are mashed into addition egg to be stirred;Pork is chopped into filling;Glutinous rice flour, pig are added in whipping process
Meat, monosodium glutamate, salt, ginger, garlic;Continue to be stirred until homogeneous state;Continue to stir until mixture turns into that viscosity is very strong to be full of dry paste
Shape thing, is smashed and pours into casing;The bowel lavage filled is steamed 30-50 minutes, instant or normal temperature storage.
The present invention has the advantages that:It is easy to storage and transport, is unlikely to deteriorate, spoiled, improve production efficiency, saves
The time is saved;The taste of bowel lavage is particularly improved, is changed into the bowel lavage containing a large amount of vegetable fibers from pure meat enema, reduces
The fat content of bowel lavage, improves the health of bowel lavage, is adapted to more crowds and eats.
Embodiment
Embodiment 1
The present embodiment use technical scheme be:Vegetables bowel lavage is made using formula as below:Potato 1kg, green vegetables 0.8kg,
It is celery 0.8kg, egg 0.8kg, taro 0.4kg, horseshoe 0.5kg, glutinous rice flour 0.2kg, selected pig streaky pork 10kg, appropriate
Monosodium glutamate, salt, ginger, garlic;
Vegetables bowel lavage uses following preparation method:By vegetables, potato, green vegetables, celery, taro, horseshoe peeled wash are boiled with clear water
It is ripe;The above-mentioned vegetables being cooked are mashed into addition egg to be stirred;Pork is chopped into filling;Glutinous rice flour, pig are added in whipping process
Meat, monosodium glutamate, salt, ginger, garlic;Continue to be stirred until homogeneous state;Continue to stir until mixture turns into that viscosity is very strong to be full of dry paste
Shape thing, is smashed and pours into casing;The bowel lavage filled is steamed 40 minutes, instant or normal temperature storage.
The present invention has the advantages that:It is easy to storage and transport, is unlikely to deteriorate, spoiled, improve production efficiency, saves
The time is saved;The taste of bowel lavage is particularly improved, is changed into the bowel lavage containing a large amount of vegetable fibers from pure meat enema, reduces
The fat content of bowel lavage, improves the health of bowel lavage, is adapted to more crowds and eats.
Embodiment 2
Difference of the present embodiment from embodiment 1 is that the technical scheme that the present embodiment is used is:Vegetables bowel lavage is used matches somebody with somebody below
Side is made:Potato 0.5kg, green vegetables 0.5kg, celery 0.5kg, egg 0.5kg, taro 0.2kg, horseshoe 0.2kg, glutinous rice
Powder 0.5kg, selected pig streaky pork 8kg, appropriate monosodium glutamate, salt, ginger, garlic.Other compositions and preparation method and the phase of embodiment 1
Together.
It is described above, it is merely illustrative of the technical solution of the present invention and unrestricted, those of ordinary skill in the art are to this hair
Other modifications or equivalent substitution that bright technical scheme is made, without departing from the spirit and scope of technical solution of the present invention,
It all should cover among scope of the presently claimed invention.
Claims (3)
1. the preparation method of vegetables bowel lavage, it is characterised in that:Vegetables bowel lavage is made using formula as below:Potato 1-2kg, green grass or young crops
Dish 0.5-1kg, celery 0.5-1kg, egg 0.5-0.8kg, taro 0.2-0.4kg, horseshoe 0.2-0.5kg, glutinous rice flour 0.1-
0.2kg, selected pig streaky pork 8-10kg, appropriate monosodium glutamate, salt, ginger, garlic.
2. the preparation method of vegetables bowel lavage, it is characterised in that:Vegetables bowel lavage uses following preparation method:By vegetables, potato, green grass or young crops
Dish, celery, taro, horseshoe peeled wash, are cooked with clear water;The above-mentioned vegetables being cooked are mashed into addition egg to be stirred;
Pork is chopped into filling;Glutinous rice flour, pork, monosodium glutamate, salt, ginger, garlic are added in whipping process;Continue to be stirred until homogeneous state;Continue
Until mixture turns into, viscosity is very strong to be full of dry pastel for stirring, is smashed and pours into casing;The bowel lavage filled is steamed into 30-50
Minute, instant or normal temperature storage.
3. the preparation method of vegetables bowel lavage according to claim 1, it is characterised in that:Vegetables bowel lavage uses formula as below system
Form:Potato 0.5kg, green vegetables 0.5kg, celery 0.5kg, egg 0.5kg, taro 0.2kg, horseshoe 0.2kg, glutinous rice flour
0.5kg, selected pig streaky pork 8kg, appropriate monosodium glutamate, salt, ginger, garlic.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710376968.8A CN107183594A (en) | 2017-05-25 | 2017-05-25 | The preparation method of vegetables bowel lavage |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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CN201710376968.8A CN107183594A (en) | 2017-05-25 | 2017-05-25 | The preparation method of vegetables bowel lavage |
Publications (1)
Publication Number | Publication Date |
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CN107183594A true CN107183594A (en) | 2017-09-22 |
Family
ID=59875848
Family Applications (1)
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CN201710376968.8A Pending CN107183594A (en) | 2017-05-25 | 2017-05-25 | The preparation method of vegetables bowel lavage |
Country Status (1)
Country | Link |
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CN (1) | CN107183594A (en) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1157697A (en) * | 1996-02-05 | 1997-08-27 | 雷根善 | Vegetable and meat sausage |
CN103431415A (en) * | 2013-07-31 | 2013-12-11 | 徐州华虹食品有限公司 | Vegetable sausage and production method |
CN106165841A (en) * | 2016-07-29 | 2016-11-30 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of bacon coloclysis and processing method thereof |
-
2017
- 2017-05-25 CN CN201710376968.8A patent/CN107183594A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1157697A (en) * | 1996-02-05 | 1997-08-27 | 雷根善 | Vegetable and meat sausage |
CN103431415A (en) * | 2013-07-31 | 2013-12-11 | 徐州华虹食品有限公司 | Vegetable sausage and production method |
CN106165841A (en) * | 2016-07-29 | 2016-11-30 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of bacon coloclysis and processing method thereof |
Non-Patent Citations (1)
Title |
---|
刘艳霞,等: "复合型蔬菜灌肠的工艺研究", 《食品工业》 * |
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PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
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RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20170922 |