Rabbit meat sausage and preparation method thereof

A technology for rabbit meat and sausage, which is applied to the fields of rabbit meat sausage and its preparation, sausage and its preparation, can solve the problems of difficulty in meeting people's consumption demands, the rabbit meat has a grassy smell, the rabbit meat product is single, and the like, so as to inhibit pathogenicity. The reproduction of bacteria and spoilage bacteria, the effect of ruddy appearance and strong graininess

Active Publication Date: 2012-07-11
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, rabbit meat itself has a grassy smell, and the meat flavor is relatively flat. Studies have shown that intermediate aldehydes (valeraldehyde and hexanal) are the main components of rabbit meat odor substances. These aldehydes are the products of fatty acid metabolism and oxi...

Method used

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  • Rabbit meat sausage and preparation method thereof
  • Rabbit meat sausage and preparation method thereof
  • Rabbit meat sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The formula of the rabbit meat sausage in this embodiment is:

[0035] Rabbit meat 80kg

[0036] Pork back fat 20kg

[0037] Table salt 3kg

[0038] Sugar 4kg

[0039] MSG 0.2kg

[0040] Sodium nitrite 0.01kg

[0041] Soy sauce 2kg

[0042] β-cyclodextrin 0.05kg

[0043] Ethyl maltol 0.03kg

[0044] Liquor 3kg

[0045] Pepper 0.1kg

[0046] Aniseed 0.1kg

[0047] Cinnamon 0.1kg

[0048] Cloves 0.05kg

[0049] Cardamom 0.05kg

[0050] Angelica 0.05kg

[0051] Amomum 0.05kg

[0052] Such as figure 1 As shown, the preparation method of rabbit meat sausage of this embodiment includes the following steps:

[0053] (1) Dice: first cut the raw rabbit meat into 1.2cm 3 Diced pork, pork back fat cut into 0.8cm 3 For diced meat, control the temperature of raw meat to 7°C during the dicing process to prevent the increase in meat temperature from affecting the quality of sausage;

[0054] (2) Mixing stuffing: Mix the chopped meat evenly, after mixing all the auxiliary materials, pour it into the meat filli...

Embodiment 2

[0060] The formula of the rabbit meat sausage in this embodiment is:

[0061] Rabbit meat 70kg

[0062] Pork back fat 30kg

[0063] Table salt 3kg

[0064] Sugar 1kg

[0065] MSG 0.2kg

[0066] Sodium nitrite 0.01kg

[0067] Soy sauce 3kg

[0068] β-cyclodextrin 0.05kg

[0069] Ethyl maltol 0.03kg

[0070] Liquor 2kg

[0071] Pepper 0.15kg

[0072] Pepper 0.15kg

[0073] Aniseed 0.05kg

[0074] Cinnamon 0.05kg

[0075] Chenpi 0.05kg

[0076] Cardamom 0.05kg

[0077] The preparation method of rabbit meat sausage of this embodiment includes the following steps:

[0078] (1) Dice: first cut the raw rabbit meat into 1.2cm 3 Diced pork, pork back fat cut into 0.8cm 3 For diced meat, control the temperature of raw meat to 7°C during the dicing process to prevent the increase in meat temperature from affecting the quality of sausage;

[0079] (2) Stir stuffing: mix the cut meat evenly, mix all the auxiliary materials, pour it into the stuffed meat and stir, let it stand at 0-4℃ and marinate for 20 minutes t...

Embodiment 3

[0085] The formula of the rabbit meat sausage in this embodiment is:

[0086] Rabbit meat 90kg

[0087] Pork back fat 10kg

[0088] Table salt 2.0kg

[0089] Sugar 6kg

[0090] MSG 0.15kg

[0091] Sodium nitrite 0.005kg

[0092] Soy sauce 2kg

[0093] β-cyclodextrin 0.02kg

[0094] Ethyl maltol 0.01kg

[0095] Liquor 1.5kg

[0096] Pepper 0.05kg

[0097] Aniseed 0.05kg

[0098] Cinnamon 0.05kg

[0099] Cloves 0.03kg

[0100] Cumin 0.03kg

[0101] Amomum 0.03kg

[0102] The preparation method of rabbit meat sausage of this embodiment includes the following steps:

[0103] (1) Dice: First, cut the raw rabbit meat and pork back fat into dice separately, and control the temperature of the raw meat to be lower than 12°C during the dicing process to prevent the increase of meat temperature from affecting the quality of sausage;

[0104] (2) Mixing stuffing: Mix the cut diced meat evenly, after mixing all the auxiliary materials, pour into the meat stuffing for stirring, let stand and marinate for 20-30 min...

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Abstract

The invention provides a rabbit meat sausage and a preparation method thereof. The rabbit meat sausage comprises the following raw materials in parts by weight: 70-90 parts of rabbit meat and 10-30 parts of back pork fat; and auxiliary materials of the rabbit meat sausage comprise the following materials in parts by weight: 2-3 parts of salt, 1-6 parts of granulated sugar, 0.15-0.3 parts of monosodium glutamate, 0.005-0.01 parts of sodium nitrite and 2-3 parts of soy sauce. By using rabbit meat with a health care effect, the rabbit meat sausage provided by the invention has the advantages of strong grain feeling, elastic meat texture, outstanding meat perfume, special flavor, good palatability, rich nutrition of the final product as well as ruddy appearance and color; and the types of the traditional featured rabbit meat product are enriched and the rabbit meat industry development is promoted.

Description

Technical field [0001] The invention relates to a sausage and a preparation method thereof, in particular to a rabbit meat sausage and a preparation method thereof, and belongs to the field of deep processing of meat. Background technique [0002] my country is a big country producing rabbit meat. In 2009, China's rabbit meat output was 663,000 tons, accounting for 39.74% of the world's 1,668,400 rabbit meat output. Over the past three decades, the production of rabbit meat in China has steadily increased, from 37,500 tons in 1974 to 663,000 tons in 2009, an increase of 17.68 times. In the same period, the total meat output increased from 9.748 million tons in 1974 to 7.8213 million tons in 2009, an increase of only 8 times. It shows that the consumption demand for rabbit meat is strong, and the growth rate of its output is much higher than the growth rate of total meat production. At present, the annual export volume of rabbit meat in my country is less than 10,000 tons, accou...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L1/317A23L1/09A23L13/40A23L13/60A23L13/70
Inventor 张春江任琳赵冰张顺亮
Owner CHINA MEAT RES CENT
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