CN103798727A - Sausage condiment and preparation method thereof - Google Patents
Sausage condiment and preparation method thereof Download PDFInfo
- Publication number
- CN103798727A CN103798727A CN201210460197.8A CN201210460197A CN103798727A CN 103798727 A CN103798727 A CN 103798727A CN 201210460197 A CN201210460197 A CN 201210460197A CN 103798727 A CN103798727 A CN 103798727A
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- CN
- China
- Prior art keywords
- sausage
- parts
- condiment
- preparation
- caraway
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a sausage condiment and a preparation method of the sausage condiment and relates to condiments. The condiment is composed of following components in parts by weight: 1-10 parts of salt, 20-50 parts of chilies, 1-10 parts of peppers, 1-10 parts of zanthoxylum bungeanum maxims, 1-10 parts of cumin, 10-30 parts of sesames, 1-5 parts of mustard, 1-5 parts of allspices, 1-5 parts of caraways and 1-5 parts of salvia officinalis. The sausage condiment has the beneficial effect of unique flavor.
Description
Technical field
The present invention relates to a kind of condiment, particularly a kind of sausage seasoning and preparation method thereof.
Background technology
Sausage pours into the little casing of pig or sheep (also useful large casing) drying the forming of meat material that mixes up taste.Sausage refers generally to pork sausage, all there is production all parts of the country, and famous-object has Jiangsu cloud tower spices intestines, Guangdong sausage, Yibin, Sichuan Cantonese sausage, Zhaoyuan, shandong sausage, Wuhan sausage, Liaoning sausage, Guizhou cocktail sausage, south, Jinan intestines, Weifang sausage, building, Zhenyang air-dry sausage and Jiangsu sausage etc.; Divide by local flavor, have spiced sausage, rose sausage, pepperoni etc., have their own characteristics each.
Allspice cooking use: for the flavouring seasoning of fish, meat dish, or clay into power (allspice) be added in soup class and do seasoning, also can be added in cake or jam and make taste better to eat.
Caraway is as food seasoning, and German food is the cooking that the most often uses Caraway, cooks sausage, roast meat, stewed beef or the cabbage that salts down all be can't do without Caraway no matter be.The most well-known rye bread (ryebread) in daily life, its fragrance is all from Caraway, not naked barley.Holland likes best Caraway has been added in department, or the department of having arranged in pairs or groups is edible together.
Salvia japonica purposes, Italian is used for Salvia japonica to make in bread and soaks oil, as a part for health diet; Its peculiar flavour, not only removes the fishy smell of meat, can also reduce fat, and is added in sausage, sausage based food and has good sterilization and antiseptic effect.
Summary of the invention
The present invention has added allspice, Caraway and three kinds of external spices of Salvia japonica in sausage seasoning, makes sausage have kind of an exotic sensation.
The invention provides a kind of sausage seasoning, described condiment is made up of following weight ratio:
Described condiment is preferably by following weight ratio and forms:
Described condiment preparation method comprises the steps:
(1) salt, capsicum, pepper, Chinese prickly ash, cumin, sesame, mustard, allspice, Caraway and Salvia japonica are pulverized;
(2) raw material blending after pulverizing.
Beneficial effect of the present invention is:
(1) unique flavor;
(2) not only nutritious medical value in addition of allspice, Caraway and Salvia japonica.
The specific embodiment
Following non-limiting example can make the present invention of those of ordinary skill in the art's comprehend, but does not limit the present invention in any way.
Embodiment 1
A kind of sausage seasoning, described condiment preparation method comprises the steps:
(1) be that salt 5, capsicum 40, pepper 5, Chinese prickly ash 5, cumin 5, sesame 20, mustard 3, allspice 1, Caraway 1 and Salvia japonica 1 are pulverized by weight ratio;
(2) raw material blending after pulverizing.
Claims (3)
1. a sausage seasoning, is characterized in that: described condiment is made up of following weight ratio:
2. condiment according to claim 1, is characterized in that: described condiment is made up of following weight ratio:
3. condiment according to claim 1, described condiment preparation method comprises the steps:
(1) salt, capsicum, pepper, Chinese prickly ash, cumin, sesame, mustard, allspice, Caraway and Salvia japonica are pulverized;
(2) raw material blending after pulverizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210460197.8A CN103798727A (en) | 2012-11-15 | 2012-11-15 | Sausage condiment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210460197.8A CN103798727A (en) | 2012-11-15 | 2012-11-15 | Sausage condiment and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798727A true CN103798727A (en) | 2014-05-21 |
Family
ID=50696498
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210460197.8A Pending CN103798727A (en) | 2012-11-15 | 2012-11-15 | Sausage condiment and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798727A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1927036A (en) * | 2005-09-05 | 2007-03-14 | 秦顶明 | Flavourings for dry-type sausage bacon |
| CN101595969A (en) * | 2009-06-26 | 2009-12-09 | 巫溪县李大姐肉食品有限公司 | Sausage seasoning |
| KR20100032114A (en) * | 2008-09-17 | 2010-03-25 | 재 섭 오 | Making method of sausage contain vegetables and a rice cake |
-
2012
- 2012-11-15 CN CN201210460197.8A patent/CN103798727A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1927036A (en) * | 2005-09-05 | 2007-03-14 | 秦顶明 | Flavourings for dry-type sausage bacon |
| KR20100032114A (en) * | 2008-09-17 | 2010-03-25 | 재 섭 오 | Making method of sausage contain vegetables and a rice cake |
| CN101595969A (en) * | 2009-06-26 | 2009-12-09 | 巫溪县李大姐肉食品有限公司 | Sausage seasoning |
Non-Patent Citations (2)
| Title |
|---|
| 郭绍清: "西式肉制品加工中常用的香辛料", 《肉类研究》 * |
| 郭锡铎: "德国油煎、烧烤肠系列肉制品的配方与操作要点", 《肉类工业》 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140521 |