CN101595969B - Sausage seasoning - Google Patents
Sausage seasoning Download PDFInfo
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- CN101595969B CN101595969B CN2009101041915A CN200910104191A CN101595969B CN 101595969 B CN101595969 B CN 101595969B CN 2009101041915 A CN2009101041915 A CN 2009101041915A CN 200910104191 A CN200910104191 A CN 200910104191A CN 101595969 B CN101595969 B CN 101595969B
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Abstract
The invention discloses a sausage seasoning, which comprises the following components in portion by weight: 1 portion of spice powder, 20 to 40 portions of cayenne pepper, 10 to 15 portions of pericarpium zanthoxyli, 15 portions of glucose, 15 portions of white sugar, 10 portions of honey, and 30 to 50 portions of cooking wine, wherein the spice powder comprises the following components in portion by weight: 1 to 2 portions of fructus tsaoko, 3 to 5 portions of orange peel, 1 to 2 portions of angelica dahurica, 1 to 2 portions of nutmeg, 1 to 3 portions of katsumade galangal seed, 1 to 2 portions of galanga, 1 to 2 portions of lysimachia sikokiana, 2 to 5 portions of lithospermum, 1 to 2 portions of dill, 2 to 5 portions of sage, 1 to 2 portions of thyme and 5 to 25 portions of green tea. The sausage seasoning has a unique formula and mellow fragrance, ensures that pharmaceutical properties among various spices contained by the sausage seasoning supplement each other, and is favorable for the health of human bodies when the unique taste is brought to the meat quality.
Description
Technical field
The present invention relates to flavoring, be specifically related to a kind of sausage seasoning.
Background technology
As a kind of traditional meat product preserving type, the history of sausage is very long, and all there is the sausage flavor of the uniqueness that continues into the present from ancient times in each country of the world, and people can buy the different sausage of taste at any time from the various market of farm produces.But along with the raising day by day of the level of consumption, the sausage price that food processing enterprises are produced is also increasingly high, and cuisines and consumption is balance again.Therefore, the self-control sausage is more and more favored by the ordinary people.But why sausage behaves is liked, tracing it to its cause is that ratio of adjuvant is proper.If self-control sausage ratio of adjuvant is improper, the sausage of making will have only flavour of a drug and British plain spirits, thereby has lost the due mouthfeel of sausage; Let but can't swallowing that the people eats, and in the spices interpolation process, people often only pay attention to taste; Though edible sausage aromatic flavour but unhelpful to health; Simultaneously, fat and cholesterol level are higher in the sausage, and people are difficult to avoid the realistic problem that health is caused burden because of excessive amount when enjoying cuisines.
Summary of the invention
In view of this, the purpose of this invention is to provide a kind of sausage seasoning, the medicine attribute complements each other between its various spices, has also played the effect of integration of drinking and medicinal herbs when bringing unique taste for meat, further also can suppress human body to fat and absorption of cholesterol.
Sausage seasoning of the present invention; Comprise following composition by weight: spices powder 1, chilli powder 20-40, zanthoxylum powder 10-15, glucose 15, white sugar 15, honey 10 and cooking wine 30-50, said spices powder comprises following powder by weight: tsaoko 1-2, orange peel 3-5, root of Dahurain angelica 1-2, nutmeg 1-2,1-3, galangal 1-2, Herba lysimachiae capillipedis 1-2, Asian puccoon 2-5, dill 1-2, Salvia japonica 2-5, thyme 1-2 and green tea 5-25 in one's early teens.
Further, said spices powder comprises following powder by weight: tsaoko 1.5, orange peel 5, the root of Dahurain angelica 2, nutmeg 1, in one's early teens 1, galangal 1, Herba lysimachiae capillipedis 1.5, Asian puccoon 4.5, dill 1, Salvia japonica 2.5, thyme 1.5 and green tea 20;
Further, said cooking wine soaks the back by material soaked in wine and yellow rice wine by 1: 50 weight ratio and filters and make, and said material soaked in wine mixes fragmentation by: Chinese cassia tree 3, cloves 3, anistree 6, fennel seeds 3.5, basyleave 2, tsaoko 1, spirit grass 1 and glycosides ancient name for Chinese cabbage 1 by weight and forms.
The invention has the beneficial effects as follows: sausage seasoning of the present invention, prescription is unique, and the materials science is mellow.In its spices powder: thyme has strong sterilization and antioxidation, can strengthen body function and anti-ageing; The root of Dahurain angelica expels pathogenic wind from the body surface, pain relieving, and detumescence and apocenosis, eliminating dampness is ended band; Compositions such as the α in the nutmeg, nopinene, sabinene, terpilene, nutmeg, have be good for the stomach, short digestion, effect such as analgesic; But the Asian puccoon cooling and activating blood, the detoxifcation promoting eruption; Dill not only can antisepsis and sterilization, can also treat headache, bronchitis, and the diuresis of eliminating the phlegm, and promotes digestion; Green tea can not only reducing blood lipid, anti-ageing, can also suppress the generation of nitrite in the curing food, and suppresses large intestine to absorption of cholesterol, further helps to reduce fat.The sausage that adopts this condiment to make not only gives off a strong fragrance, taste is unique, and useful health.
The specific embodiment
Below will combine embodiment that the present invention is further specified.
Embodiment one:
The sausage seasoning of present embodiment comprises following composition (by weight): spices powder 1, chilli powder 20, Chinese prickly ash 10, glucose 15, white sugar 15, honey 10 and cooking wine 30; Wherein, the spices powder comprises following powder (by weight): tsaoko 1, orange peel 3, the root of Dahurain angelica 1, nutmeg 1, in one's early teens 1, galangal 1, Herba lysimachiae capillipedis 1, Asian puccoon 2, dill 1, Salvia japonica 2, thyme 1 and green tea 5.
In the present embodiment; Cooking wine soaks the back filtration by steep in wine spices and yellow rice wine by 1: 50 weight ratio and makes; Wherein, steep in wine spices by (by weight): Chinese cassia tree 3, cloves 3, anistree 6, fennel seeds 3.5, basyleave 2, tsaoko 1, spirit grass 1 and glycosides ancient name for Chinese cabbage 1 mix fragmentation and form.
During use, after the meat material cleaned, drop removed this meat material surface moisture content; Again it is carried out stripping and slicing; It is pickled to use the ratio of this sausage seasoning of 50g to carry out according to every 1000g meat material then, and salt can add according to individual taste, is filled into casing after pickled 1-2 days and hanging gets final product in 0-10 ℃ ventilation.
Embodiment two:
The sausage seasoning of present embodiment; Comprise following composition by weight: spices powder 1, chilli powder 30, Chinese prickly ash 15, glucose 15, white sugar 15, honey 10 and cooking wine 38, wherein the spices powder comprises following powder (by weight): tsaoko 1, orange peel 4, the root of Dahurain angelica 1.5, nutmeg 2, in one's early teens 2, galangal 1.5, Herba lysimachiae capillipedis 1, Asian puccoon 3.5, dill 1.5, Salvia japonica 3.5, thyme 1.5 and green tea 15.
In the present embodiment; Cooking wine soaks the back filtration by steep in wine spices and yellow rice wine by 1: 50 weight ratio and makes; Wherein, the spices of steeping in wine mixes fragmentation by: Chinese cassia tree 3, cloves 3, anistree 6, fennel seeds 3.5, basyleave 2, tsaoko 1, spirit grass 1 and glycosides ancient name for Chinese cabbage 1 by weight and forms.
During use, after the meat material cleaned, drop removed this meat material surface moisture content; Again it is carried out stripping and slicing; It is pickled to use the ratio of this sausage seasoning of 50g to carry out according to every 1000g meat material then, and salt can add according to individual taste, is filled into casing and hanging after pickled 1-2 days and gets final product in 0-10 ℃ of ventilation.
Embodiment three
The sausage seasoning of present embodiment; Comprise following composition by weight: spices powder 1, chilli powder 40, Chinese prickly ash 15, glucose 15, white sugar 15, honey 10 and cooking wine 50, wherein the spices powder comprises following powder (by weight): tsaoko 1.5, orange peel 5, the root of Dahurain angelica 2, nutmeg 1, in one's early teens 1, galangal 1, Herba lysimachiae capillipedis 1.5, Asian puccoon 4.5, dill 1, Salvia japonica 3.5, thyme 1.5 and green tea 20.
In the present embodiment; Cooking wine soaks the back filtration by steep in wine spices and yellow rice wine by 1: 50 weight ratio and makes; Wherein, steep in wine spices by (by weight): Chinese cassia tree 3, cloves 3, anistree 6, fennel seeds 3.5, basyleave 2, tsaoko 1, spirit grass 1 and glycosides ancient name for Chinese cabbage 1 mix fragmentation and form.
During use, after the meat material cleaned, drop removed this meat material surface moisture content; Again it is carried out stripping and slicing; It is pickled to use the ratio of this sausage seasoning of 50g to carry out according to every 1000g meat material then, and salt can add according to individual taste, is filled into casing and hanging after pickled 1-2 days and gets final product in 0-10 ℃ of ventilation.
Embodiment four
The sausage seasoning of present embodiment; Comprise following composition by weight: spices powder 1, chilli powder 20, Chinese prickly ash 15, glucose 15, white sugar 15, honey 10 and cooking wine 40, wherein the spices powder comprises following each composition by weight: tsaoko 1, orange peel 5, the root of Dahurain angelica 1, nutmeg 2, in one's early teens 1, galangal 2, Herba lysimachiae capillipedis 1, Asian puccoon 5, dill 1, Salvia japonica 5, thyme 1 and green tea 25.
In the present embodiment; Cooking wine soaks the back filtration by steep in wine spices and yellow rice wine by 1: 50 weight ratio and makes; Wherein, the spices of steeping in wine mixes fragmentation by: Chinese cassia tree 3, cloves 3, anistree 6, fennel seeds 3.5, basyleave 2, tsaoko 1, spirit grass 1 and glycosides ancient name for Chinese cabbage 1 by weight and forms.
During use, after the meat material cleaned, drop removed this meat material surface moisture content; Again it is carried out stripping and slicing; It is pickled to use the ratio of this sausage seasoning of 50g to carry out according to every 1000g meat material then, and salt can add according to individual taste, is filled into casing and hanging after pickled 1-2 days and gets final product in 0-10 ℃ of ventilation.
Embodiment five
The sausage seasoning of present embodiment; Comprise following composition by weight: spices powder 1, chilli powder 40, Chinese prickly ash 10, glucose 15, white sugar 15, honey 10 and cooking wine 30, wherein the spices powder comprises following each composition by weight: tsaoko 2, orange peel 3, the root of Dahurain angelica 2, nutmeg 1, in one's early teens 3, galangal 1, Herba lysimachiae capillipedis 2, Asian puccoon 2, dill 2, Salvia japonica 2, thyme 2 and green tea 5.
In the present embodiment; Cooking wine soaks the back filtration by steep in wine spices and yellow rice wine by 1: 50 weight ratio and makes; Wherein, the spices of steeping in wine mixes fragmentation by: Chinese cassia tree 3, cloves 3, anistree 6, fennel seeds 3.5, basyleave 2, tsaoko 1, spirit grass 1 and glycosides ancient name for Chinese cabbage 1 by weight and forms.
During use, after the meat material cleaned, drop removed this meat material surface moisture content; Again it is carried out stripping and slicing; It is pickled to use the ratio of this sausage seasoning of 50g to carry out according to every 1000g meat material then, and salt can add according to individual taste, is filled into casing and hanging after pickled 1-2 days and gets final product in 0-10 ℃ of ventilation.
Embodiment six
The sausage seasoning of present embodiment; Comprise following composition by weight: spices powder 1, chilli powder 40, Chinese prickly ash 12, glucose 15, white sugar 15, honey 10 and cooking wine 50, wherein the spices powder comprises following each composition by weight: tsaoko 2, orange peel 5, the root of Dahurain angelica 2, nutmeg 2, in one's early teens 3, galangal 2, Herba lysimachiae capillipedis 2, Asian puccoon 5, dill 2, Salvia japonica 5, thyme 2 and green tea 25.
In the present embodiment; Cooking wine soaks the back filtration by steep in wine spices and yellow rice wine by 1: 50 weight ratio and makes; Wherein, the spices of steeping in wine mixes fragmentation by: Chinese cassia tree 3, cloves 3, anistree 6, fennel seeds 3.5, basyleave 2, tsaoko 1, spirit grass 1 and glycosides ancient name for Chinese cabbage 1 by weight and forms.
During use, after the meat material cleaned, drop removed this meat material surface moisture content; Again it is carried out stripping and slicing; It is pickled to use the ratio of this sausage seasoning of 50g to carry out according to every 1000g meat material then, and salt can add according to individual taste, is filled into casing and hanging after pickled 1-2 days and gets final product in 0-10 ℃ of ventilation.
Explanation is at last; Above embodiment is only unrestricted in order to technical scheme of the present invention to be described; Although with reference to preferred embodiment the present invention is specified, those of ordinary skill in the art should be appreciated that and can make amendment or be equal to replacement technical scheme of the present invention; And not breaking away from the aim and the scope of present technique scheme, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (2)
1. sausage seasoning; It is characterized in that: comprise following composition by weight: spices powder 1, chilli powder 20-40, zanthoxylum powder 10-15, glucose 15, white sugar 15, honey 10 and cooking wine 30-50, said spices powder comprises following powder by weight: tsaoko 1-2, orange peel 3-5, root of Dahurain angelica 1-2, nutmeg 1-2,1-3, galangal 1-2, Herba lysimachiae capillipedis 1-2, Asian puccoon 2-5, dill 1-2, Salvia japonica 2-5, thyme 1-2 and green tea 5-25 in one's early teens; Said cooking wine soaks the back by material soaked in wine and yellow rice wine by 1: 50 weight ratio and filters and make, and said material soaked in wine mixes fragmentation by: Chinese cassia tree 3, cloves 3, anistree 6, fennel seeds 3.5, basyleave 2, tsaoko 1, spirit grass 1 and sweet ancient name for Chinese cabbage 1 by weight and forms.
2. sausage seasoning according to claim 1 is characterized in that: said spices powder comprises following powder by weight: tsaoko 1.5, orange peel 5, the root of Dahurain angelica 2, nutmeg 1, in one's early teens 1, galangal 1, Herba lysimachiae capillipedis 1.5, Asian puccoon 4.5, dill 1, Salvia japonica 2.5, thyme 1.5 and green tea 20.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101041915A CN101595969B (en) | 2009-06-26 | 2009-06-26 | Sausage seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101041915A CN101595969B (en) | 2009-06-26 | 2009-06-26 | Sausage seasoning |
Publications (2)
| Publication Number | Publication Date |
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| CN101595969A CN101595969A (en) | 2009-12-09 |
| CN101595969B true CN101595969B (en) | 2012-07-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2009101041915A Expired - Fee Related CN101595969B (en) | 2009-06-26 | 2009-06-26 | Sausage seasoning |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798727A (en) * | 2012-11-15 | 2014-05-21 | 林美辰 | Sausage condiment and preparation method thereof |
| CN103815427A (en) * | 2012-11-17 | 2014-05-28 | 赵明军 | Ham sausage and preparation method thereof |
| CN103271132A (en) * | 2013-05-10 | 2013-09-04 | 南京佳邦食品有限公司 | Antioxidation method of Chinese sausage |
| CN103564388A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Flavor sausage seasoning packet and preparation method thereof |
| CN103907935B (en) * | 2014-01-08 | 2016-06-01 | 天津科技大学 | A kind of alcohol molten tea powder flavour nutrient sausage and making method thereof |
| CN103932298B (en) * | 2014-03-25 | 2015-12-30 | 合肥市龙乐食品有限公司 | A kind of rice fragrant donkey meat peanut butter and preparation method thereof |
| CN104161254A (en) * | 2014-07-15 | 2014-11-26 | 安徽省三环纸业集团香料科技发展有限公司 | Green tea-flos magnoliae liliflorae-mint health-care spice for food and preparation method thereof |
| CN104286932A (en) * | 2014-09-24 | 2015-01-21 | 马鞍山雨润百瑞食品有限公司 | German-style smoked sausages and preparation method thereof |
| CN106213433A (en) * | 2016-07-27 | 2016-12-14 | 梁建 | Cold and dressed with sauce flavoring agent |
| CN107668643A (en) * | 2017-11-14 | 2018-02-09 | 彭斌 | Sausage seasoning |
| CN107997020A (en) * | 2018-01-30 | 2018-05-08 | 重庆凯年食品有限公司 | A kind of sausage seasoning formula |
| CN112369567A (en) * | 2020-11-13 | 2021-02-19 | 湖南知味大师食品有限公司 | Preparation method of chewing-resistant smoked and cooked sausage |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1899104A (en) * | 2005-07-18 | 2007-01-24 | 刘明前 | Edible cooking condiment and its making method |
| CN1927036A (en) * | 2005-09-05 | 2007-03-14 | 秦顶明 | Flavourings for dry-type sausage bacon |
| CN101156672A (en) * | 2007-08-11 | 2008-04-09 | 秦本稳 | An aromatic condiment spice |
-
2009
- 2009-06-26 CN CN2009101041915A patent/CN101595969B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1899104A (en) * | 2005-07-18 | 2007-01-24 | 刘明前 | Edible cooking condiment and its making method |
| CN1927036A (en) * | 2005-09-05 | 2007-03-14 | 秦顶明 | Flavourings for dry-type sausage bacon |
| CN101156672A (en) * | 2007-08-11 | 2008-04-09 | 秦本稳 | An aromatic condiment spice |
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| CN101595969A (en) | 2009-12-09 |
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Granted publication date: 20120704 Termination date: 20130626 |