Fruit sausage

Abstract

The invention relates to a fruit sausage. The main materials of the formula of the fruit sausage are lean and fat, the fruit sausage also comprises sugar, salt, alcohol, apple dices, banana dices, carrot dices, condiments and a casing, the chosen lean and fat are washed, dried, cut into blocks and minced, the condiments are added into the mince and stirred for 10 to 20 minutes, a seven-section casing is chosen, the mince is then filled in the seven-section casing on a machine, and the sausage is roasted under 50 DEG C to 60 DEG C for 60 to 72 hours, dried with 40 to 60 percent of medium heat in a microwave oven, sterilized for 2 to 4 minutes, then sealed and packaged in a vacuum aluminium film. The formula is scientific and reasonable, the making method is simple, pigments and sodium nitrate are not added during processing, moreover, the smoking process is not used, consequently, the processed sausage has a natural color, is not polluted, and keeps the original flavor, and meanwhile, the shelf life of the product is prolonged as well.

Description

[0001] technical field [0002] The invention relates to a food, more specifically to a sausage, and also to a sausage processing technology. [0003] Background technique [0004] At present, most of the sausages sold on the market lack condiments, and their nutritional components are single. With the improvement of people's living standards, people's demands for the types and taste of meat products are also changing. Consumers yearn for natural, pollution-free sausages. The more nutritious, high-protein, low-fat meat products are good for your health and have a good taste. Fresh fruits are rich in vitamin A. The lack of vitamin A in the human body is prone to dry eyes and night blindness, which can easily cause dry skin and reduce the anti-infection ability of the eyes, respiratory tract, urinary tract, and intestinal mucosa. Children lack vitamin A, teeth and bone development will be affected. "A method for making sausage" (publication number: CN1042051A) is disclos...

AI Technical Summary

Problems solved by technology

"A method for making sausage" (publication number: CN1042051A) is disclosed in the Chinese Patent Bulletin. Although the ingredients meet the requirements of multi-nutrition, high protein and low fat, the additive sodium nitrate is used in the processing of minced meat. It also needs to be smoked to get the finished product, so there are substances that affect health due to sodium nitrate and smoked.