阅读说明：本技术 一种川味香肠调料配方 (Sichuan-style sausage seasoning formula ) 是由 杜量 于 2018-05-29 设计创作，主要内容包括：本发明公开了一种川味香肠调料配方,其特征在于,按重量粉包括如下成分：姜粉2-4、核桃粉8-9、白砂糖20-25、胡椒粉8-9、花椒粉17-18、辣椒粉30-40、芝麻8-9,白酒20-30,香料1-2,所述香料按重量份包括如下成分：八角8-15,三萘7-14,小茴香5-6,陈皮5-6,草果5-6,干松5-6,碧波7-12,丁香5-10,甘草6-11,砂仁3-7,肉桂7-12,胡椒5-10,白芷5-10,草豆蔻3-7,黄栀子3-7,在保持香肠特有的川味的同时增加了其他辅料,如核桃粉,提高其营养价值,香料提供了味道变化的同时提高了香肠的养生价值。(The invention discloses a Sichuan-style sausage seasoning formula which is characterized by comprising the following components in parts by weight: 2-4 parts of ginger powder, 8-9 parts of walnut powder, 20-25 parts of white granulated sugar, 8-9 parts of pepper powder, 17-18 parts of pepper powder, 30-40 parts of chili powder, 8-9 parts of sesame, 20-30 parts of white spirit and 1-2 parts of spice, wherein the spice comprises the following components in parts by weight: 8-15 parts of star anise, 7-14 parts of naphthalene, 5-6 parts of fennel, 5-6 parts of dried orange peel, 5-6 parts of tsaoko amomum fruit, 5-6 parts of dried pine, 7-12 parts of Bibo, 5-10 parts of clove, 6-11 parts of liquorice, 3-7 parts of fructus amomi, 7-12 parts of cinnamon, 5-10 parts of pepper, 5-10 parts of angelica dahurica, 3-7 parts of katsumade galangal seed and 3-7 parts of gardenia jasminoides.)

1. The Sichuan-style sausage seasoning formula is characterized by comprising the following components in parts by weight: 2-4 parts of ginger powder, 8-9 parts of walnut powder, 20-25 parts of white granulated sugar, 8-9 parts of pepper powder, 17-18 parts of pepper powder, 30-40 parts of chili powder, 8-9 parts of sesame, 20-30 parts of white spirit and 1-2 parts of spice, wherein the spice comprises the following components in parts by weight: 8-15 parts of star anise, 7-14 parts of trinaphthalene, 5-6 parts of fennel, 5-6 parts of dried orange peel, 5-6 parts of tsaoko amomum fruit, 5-6 parts of dried pine, 7-12 parts of Bibo, 5-10 parts of clove, 6-11 parts of liquorice, 3-7 parts of fructus amomi, 7-12 parts of cinnamon, 5-10 parts of pepper, 5-10 parts of angelica dahurica, 3-7 parts of katsumade galangal seed and 3-7 parts of gardenia jasminoides.

2. The Sichuan-style sausage seasoning formula of claim 1, wherein the spice comprises the following components in parts by weight: 11 parts of star anise, 11 parts of trinaphthyl, 2 parts of fennel, 6 parts of dried orange peel, 6 parts of tsaoko cardamon, 6 parts of dried pine, 9 parts of Bibo, 7 parts of clove, 8 parts of liquorice, 5 parts of fructus amomi, 9 parts of cinnamon, 7 parts of pepper, 7 parts of radix angelicae, 5 parts of katsumade galangal seed and 5 parts of gardenia jasminoides.

3. The Sichuan flavor sausage seasoning formula of claim 1, wherein the flavor ingredients are in powder form.

Technical Field

The invention relates to the field of sausage seasoning formulas, in particular to a Sichuan-style sausage seasoning formula.

Background

As a traditional meat food preservation mode, the sausage has a long history, all countries in the world have unique sausage flavor which is continued from ancient times to the present, and people can purchase sausages with different tastes from various farmer markets at any time. However, with the increasing consumption level, the sausage produced by food processing enterprises has higher and higher selling price, and the food and consumption can not be balanced. Therefore, homemade sausages are more and more favored by common people. However, the sausage is favored by people and is made by proper proportion of auxiliary materials. If the auxiliary materials of the self-made sausage are not properly proportioned, the prepared sausage has only medicinal flavor but no fragrance, so the original taste of the sausage is lost.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides a Sichuan-style sausage seasoning formula.

In order to achieve the purpose, the invention provides the following technical scheme: the Sichuan-style sausage seasoning formula is characterized by comprising the following components in parts by weight: 2-4 parts of ginger powder, 8-9 parts of walnut powder, 20-25 parts of white granulated sugar, 8-9 parts of pepper powder, 17-18 parts of pepper powder, 30-40 parts of chili powder, 8-9 parts of sesame, 20-30 parts of white spirit and 1-2 parts of spice, wherein the spice comprises the following components in parts by weight: 8-15 parts of star anise, 7-14 parts of trinaphthalene, 5-6 parts of fennel, 5-6 parts of dried orange peel, 5-6 parts of tsaoko amomum fruit, 5-6 parts of dried pine, 7-12 parts of Bibo, 5-10 parts of clove, 6-11 parts of liquorice, 3-7 parts of fructus amomi, 7-12 parts of cinnamon, 5-10 parts of pepper, 5-10 parts of angelica dahurica, 3-7 parts of katsumade galangal seed and 3-7 parts of gardenia jasminoides.

Preferably, the perfume comprises the following components in parts by weight: 11 parts of star anise, 11 parts of trinaphthyl, 2 parts of fennel, 6 parts of dried orange peel, 6 parts of tsaoko cardamon, 6 parts of dried pine, 9 parts of Bibo, 7 parts of clove, 8 parts of liquorice, 5 parts of fructus amomi, 9 parts of cinnamon, 7 parts of pepper, 7 parts of radix angelicae, 5 parts of katsumade galangal seed and 5 parts of gardenia jasminoides.

Preferably, the ingredients of the perfume are all in powder form.

The sausage has the beneficial effects that the special Sichuan flavor of the sausage is kept, other auxiliary materials such as walnut powder are added, the nutritional value of the sausage is improved, and the flavor changes and the health-care value of the sausage are improved.

Detailed Description

The present invention will be further described with reference to the following examples

The Sichuan-style sausage seasoning formula is characterized by comprising the following components in parts by weight: 2-4 parts of ginger powder, 8-9 parts of walnut powder, 20-25 parts of white granulated sugar, 8-9 parts of pepper powder, 17-18 parts of pepper powder, 30-40 parts of chili powder, 8-9 parts of sesame, 20-30 parts of white spirit and 1-2 parts of spice.

Preferably, the perfume comprises the following components in parts by weight: 11 parts of star anise, 11 parts of trinaphthyl, 2 parts of fennel, 6 parts of dried orange peel, 6 parts of tsaoko cardamon, 6 parts of dried pine, 9 parts of Bibo, 7 parts of clove, 8 parts of liquorice, 5 parts of fructus amomi, 9 parts of cinnamon, 7 parts of pepper, 7 parts of radix angelicae, 5 parts of katsumade galangal seed and 5 parts of gardenia jasminoides.

Preferably, the ingredients of the perfume are all in powder form.

The sausage has the beneficial effects that the special Sichuan flavor of the sausage is kept, other auxiliary materials such as walnut powder are added, the nutritional value of the sausage is improved, and the flavor changes and the health-care value of the sausage are improved.

The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.