Rabbit meat sausage and making method thereof

Abstract

The invention discloses a rabbit meat sausage and a making method thereof, belonging to the field of food processing. The invention is implemented through the following method, the raw materials comprise rex rabbit meat, white spirit, white vinegar, ginger, common salt, sugar and five-spice powder, and the preferred weight percent of each main raw material is as follows: the rex rabbit meat accounts for 85-95%, the white spirit accounts for 2-3%, the white vinegar accounts for 2-3%, the ginger accounts for 1-2%, the common salt accounts for 1-2%, the sugar accounts for 1-2% and the five-spice powder accounts for 1-2%; the rabbit meat sausage is characterized in that the optimal weight percent of each raw material is as follows: the rex rabbit meat accounts for 90%, the white spirit accounts for 2%, the white vinegar accounts for 1%, the ginger accounts for 2%, the common salt accounts for 2%, the sugar accounts for 2% and the five-spice powder accounts for 1%; and the rabbit meat sausage is realized through the following process flow: mincing, chopping, rolling, pickling, stirring, filling, baking, smoking, sterilizing and packaging. The rabbit meat sausage has the beneficial effects of novel raw materials, good taste, mellow and normal taste and easiness in storage.

Description

technical field [0001] The invention relates to a sausage, in particular to a rabbit meat sausage and a production method thereof, belonging to the field of food processing Background technique [0002] Rabbit meat is cool and sweet in nature, and enjoys a high reputation in the international market. It is called "health meat", "vegetarian meat", "beauty meat", "meat with a hundred flavors" and so on. Traditional Chinese medicine believes that rabbit meat is sweet in taste and cool in nature, and enters the liver, spleen, and large intestine meridian; Poison, benefits the large intestine. Rabbit meat is tender in texture, delicious in taste and rich in nutrition. Compared with other meats, it has a high digestibility (up to 85%) and is easily digested and absorbed after eating. This is something that other meats do not have. The fat and cholesterol contained in rabbit meat are lower than all other meats, and the fat is mostly unsaturated fatty acids. Often eating rabbit me...

AI Technical Summary

Problems solved by technology

[0003] At present, the raw materials of sausages in our country are basica