Rabbit meat sausage and preparation method thereof

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, belonging to the field of meat deep processing. Background technique [0002] my country is a big producer of rabbit meat. In 2009, China's rabbit meat output was 663,000 tons, accounting for 39.74% of the world's rabbit meat output of 1,668,400 tons. Over the past three decades, China's rabbit meat production 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 78.213 million tons in 2009, an increase of only 8 times. It shows that the consumption demand of rabbit meat is strong, and the growth rate of its output is much higher than the growth rate of the total meat production. At present, the annual export volume of rabbit meat in my country is less than 10,000 tons, accounti...

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 oxidation.

Due to the current lack of research on rabbit meat flavor control and deep processing, the current domestic market has a relatively single rabbit meat product, especially the flavor deep processing products that are easy to eat are few, and it is difficult to meet people's consumption needs

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