The invention discloses a making method of a low-salt, low-
sugar and low-fat dietary vegetable sausage, and relates to the technical field of
food processing. The preparation method of the low-salt, low-
sugar and low-fat dietary vegetable sausage comprises the following steps: 1, cleaning fresh corn,
agaric, carrot and chive, cooking or
blanching, dehydrating and chopping or pulping to obtain a composite vegetable base material, pre-cooling and
mincing lean pork or
chicken breast, and chopping and mixing at low temperature to obtain a viscoelastic
meat paste base material; and 2, mixing the composite vegetable base material with the
meat paste base material, adding a
sugar alcohol sweetening agent, a licorice extract and a
yeast extract, and stirring in a vacuum environment to prepare the low-salt, low-sugar and low-fat stuffing. By arranging the exhaust pipeline composed of the circular-truncated-cone-shaped
pipe section and the columnar
pipe section and enabling the inner
diameter of the circular-truncated-cone-shaped
pipe section to be gradually reduced in the flowing direction of the stuffing, the continuously-increasing pressure gradient is constructed in the flow channel, and staged and gradient treatment of the high-
fiber and low-fat vegetable stuffing is achieved.