Pork sausage

The invention relates to a pork sausage, comprising the following raw materials in parts by weight: 80-100 parts of pork, 5-10 parts of lycopodium clavatum, 2-8 parts of plumeria rubra, 5-10 parts of licorice, 10-15 parts of salt, 2-6 parts of sea sedge, 10-15 parts of white sugar, 5-10 parts of whi...

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Bibliographic Details
Main Author LI SHIHAI
Format Patent
LanguageEnglish
Published 08.04.2015
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:The invention relates to a pork sausage, comprising the following raw materials in parts by weight: 80-100 parts of pork, 5-10 parts of lycopodium clavatum, 2-8 parts of plumeria rubra, 5-10 parts of licorice, 10-15 parts of salt, 2-6 parts of sea sedge, 10-15 parts of white sugar, 5-10 parts of white spirit, 3-7 parts of essence, 8-15 parts of ginger powder and 3-10 parts of cooking wine. According to the invention, a new taste of the pork sausage is added; the lycopodium clavatum is pungent and warm and is liable to injure yin and blood, so that the plumeria rubra and the licorice are matched for harmony and for overcoming the deficiency; the pork sausage is mellow and sweet in taste and has the functions of relaxing the muscles and stimulating the blood circulation, eliminating phlegm and damp pathogen syndrome, and lowering blood lipid.
Bibliography:Application Number: CN20141783146