Method for preparing goose sausages by using obsolete old gooses

Abstract

The invention discloses a method for preparing goose sausages by using obsolete old gooses. The method is characterized by comprising the following steps of: preparing a goose raw material; mixing the goose raw material, pig backfat and pig lean meat in a weight ratio of 100:37:50, adding composite phosphate in an amount which is 0.3 percent of the weight of goose, and stirring; adding a papain solution in an amount which is 1.5 percent of the weight of meat paste into the meat paste; mixing table salt, sodium nitrite, wiener spice, soy protein, lactalbumin, potato starch, carrageenan, composite phosphate and a monascus pigment in a weight ratio of 4:0.02:1.3:1.3:4:4:12:1:0.4, dissolving in water, and adding into the meat paste for salting; and filling sausages, cooking and drying to obtain the goose sausages prepared from the obsolete old gooses. The invention has the advantages that: the tender degree and water retention of products are improved, the texture and color of the products are improved, and the goose sausages have good mouthfeel, no bilgy odor, unique flavor and high nutritional value.

Description

technical field [0001] The invention relates to a sausage processing method, in particular to a method for preparing goose sausage by eliminating old geese. Background technique [0002] Goose is a high-protein, low-fat food. According to analysis, its protein content is 22.3%, while pork is only 14.8%, much higher than beef and mutton; lysine content is 30% higher than chicken; goose fat content is low, only about 11%, and mostly Healthy unsaturated fatty acids (the fat content of lean pigs is about 28.8%, and the fat content of lean mutton is also about 13%), among which the cholesterol content is very low and has good health care functions. Due to the needs of down and foie gras production in my country, a large number of old geese are eliminated every year in the market. The price of weeding out old geese is low, and the breeding age is too long, resulting in a lot of connective tissue and rough and old meat. At present, the old geese are usually artificially fattened...

AI Technical Summary

Problems solved by technology

[0003] At present, the sausages sold on the market are mainly made of pork, beef or fish in cans. The taste is relatively simple, and the nutritional value is not as high as that of goose.

The Chinese patent name is a method for making goose red sausage (application number is 201010225897. X) discloses a method for making goose red sausage, which uses phosphate to improve the water retention of goose meat, and adds nitrite part The color of the product is improved, and ordinary goose meat can be processed into deep-processed sausage products with good texture and good circulation. However, when using the above-mentioned process method to process the eliminated old goose for sausage products, the eliminated old goose has a lot of connective tissue and rough meat quality. Old goose makes its gel and emulsifying performance poor, its color is dark, and it has a typical earthy smell of goose meat. This processing method cannot degrade part of the connective tissue, improve the tenderness of old goose, and its formula cannot be better. Improving the water retention and texture of the eliminated old goose products is not enough to make the product brighten the color of the eliminated old goose, and it does not cover the earthy smell of the eliminated old goose well, forming a strong and characteristic flavor