| 摘要 |
Producing sausages without using nitrite-/nitrate pickling salt, is claimed. A vegetable product with a high content of antioxidant e.g. vitamin C, vitamin E, vitamin A and secondary plant compounds, polyacids, polyphenol, oligomeric procyanidin, cyanidin and flavonoid (preferably rutin, hesperidin, quercetin, luteolin, apigenin, morin, kaempferol, myricetin, isorhamnetin, fisetin, catechin, gallocatechin, epicatechin, epigallocatechin gallate, theaflavin, thearubigin), are used for preservation, and oxidative protection of the animal myoglobin, instead of natural preparations. Producing sausages without using nitrite-/nitrate pickling salt, is claimed. A vegetable product with a high content of antioxidant e.g. vitamin C, vitamin E, vitamin A and secondary plant compounds, polyacids, polyphenol, e.g. compounds containing sulfur (preferably allicin, isoalliin, alliin), oligomeric procyanidin, cyanidin and flavonoids (preferably rutin, hesperidin, quercetin, luteolin, apigenin, morin, kaempferol, myricetin, isorhamnetin, fisetin, catechin, gallocatechin, epicatechin, epigallocatechin gallate, theaflavin, thearubigin, naringenin, eridictyol, taxifolin, genistein, daidzein, licoricidin, delphinidin, malvidin, perlagonidin, peonidin, petunidin), are used for preservation, and oxidative protection of the animal myoglobin, instead of natural preparations. The preparations e.g. acerola cherries, onion, various kinds of leek, black currant, blueberry, parsley, citrus fruits, peppers, green tea, ginkgo, grapes are also used for this purpose. The unrefined and unprocessed food salts are used for improving the preservation. The vegetable products with a high content of carotene and flavonoid, e.g. preparations of bilberry/blueberry are used for reddening. Independent claims are also included for: (1) producing the sausages for improving the effect of the banger on body cholesterol, comprising using the preparation of vegetable oils with a high content of unsaturated fatty acids (oleic acid C18:1n9 (cis-9-octadecenoic acid), linoleic acid C18:2n6 (all-cis-9,12-octadecadienoic acid), linolenic acid C18:3n3 (all-cis-6,9,12-octadecatrienoic acid) or stearic acid C18:0 (octadecanoic acid), preferably preparation of the rapeseed crop (rapeseed oil) to achieve a ratio of greater than 2:1 of unsaturated to saturated fatty acids; and (2) producing the sausages for improving the human immune system, comprising using the secondary plant compounds e.g. polyacids, polyphenols, e.g. compounds containing sulfur (preferably allicin, isoalliin, alliin), oligomeric procyanidin, cyanidin and flavonoid (preferably rutin, hesperidin, quercetin, luteolin, apigenin, morin, kaempferol, myricetin, isorhamnetin, fisetin, catechin, gallocatechin, epicatechin, epigallocatechin gallate, theaflavin, thearubigin, naringenin, eridictyol, taxifolin, genistein, daidzein, licoricidin, delphinidin, malvidin, perlagonidin, peonidin, petunidin). ACTIVITY : Antilipemic; Immonostimulant. No biological data given. MECHANISM OF ACTION : None given. |
