Process for preparing preservative-free fresh-keeping sesame sausage

Abstract

The invention discloses a process for preparing preservative-free fresh-keeping sesame sausage, which comprises the following processing steps: (1) preparing meat stuffing; (2) preparing ingredients, putting the meat stuffing in a mixer, adding powdery sesame, nourishing food, salt, sugar, liquor, red wine or Fenjiu liquor and cold boiled water in a proper amount respectively, evenly stirring and curing for 3 to 5 hours; (3) filling the sausage; and (4) dehumidifying and sterilizing, particularly, dehumidifying the sausage for 1 to 2 days in an air-conditioning room, and further sterilizing by ultraviolet-lamp irradiation for 3 to 8 hours, sealing and packaging to obtain the finished product. The preservative-free fresh-keeping sesame sausage prepared by the invention can be naturally hung in a high-temperature and humid place for half a year, according to the tests, all indexes of the product can meet the national standards; the preservative-free fresh-keeping sesame sausage overcomes the disadvantage of single nutrition in the conventional sausage, diversifies the taste in people's diet, improves the nutritive value of sausage, and more importantly, creates a new way for preparing sausage free from sodium nitrite and other chemicals as preservatives.

Description

technical field [0001] The invention relates to a process for making sausages, in particular to a process for making fresh-keeping sesame sausages without adding preservatives. Background technique [0002] There is a habit of eating sausages all over China, and the sales volume of sausages exceeds 10 million tons every year. However, sausages are relatively strict in adapting to the temperature and humidity of the environment, so for hundreds of years, the southern regions of China can only produce and sell sausages in late autumn and winter. In order to extend the fresh-keeping period of sausages, chemical preservatives such as sodium nitrate must be added in the process of making sausages at present, as the Chinese patent publication number is CN1961755A, and the title is called "a kind of manufacturing process of tangerine peel sausages" disclosed technical scheme , listed in step (2) of the manufacturing process of tangerine peel sausage on page 1 of the description, "...

AI Technical Summary

Problems solved by technology

Although the country allows the addition of less than 20 mg of edible sodium oxalate per kilogram of sausage as a preservative, long-term consumption of food containing edible sodium oxalate is likely to induce cancer and seriously endanger human health.