Low-muttony-odor emulsified mutton sausage and preparing method thereof

Abstract

The invention discloses a low-muttony-odor emulsified mutton sausage and a preparing method thereof. The sausage is preparing from the following raw materials of: sheep lean meat, sheep tail oil, hawthorn pulp, crushed ice, soybean isolate protein, starch, table salt and processing liquid of spices. The processing liquid of the spices is particularly prepared according to the following method which comprises the following steps of: adding white granulated sugar, pepper, ground pepper, fructus amomi, anise, round cardamom, fennel and galangal into water, immersing the mixture for 5-8 hours and boiling the mixture for 1-2 hours; and taking liquid supernatant to obtain the processing liquid of the spices. The raw materials are filled into a casing and then the casing is knotted; and the sausage is put into an oven to be roasted until the surface of the casing is light yellow. According to the low-muttony-odor emulsified mutton sausage disclosed by the invention, hawthorns are added to effectively remove the muttony odor; the pepper, the ground pepper, the fructus amomi, the anise, the round cardamom, the fennel and the galangal can cover the muttony odor; on one hand, the sour of the hawthorns can reduce the greasy feel caused by the sheep tail oil; and on the other hand, the hawthorns have the antibacterial and anti-corrosion effects, so that the low-muttony-odor emulsified mutton sausage is relatively green and natural.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a mutton emulsified sausage and a preparation method thereof. Background technique [0002] Sausage is a traditional meat product that is popular among consumers. The sausages sold in the market are mainly chicken, pork, beef, fish, etc., while mutton sausage is relatively rare, mainly because the smell of mutton is not widely consumed. accepted by those. [0003] Hawthorn contains alcohols such as 1-pentanol, hexanol, hexenol, and linalool, which can undergo esterification reactions with acids such as 4-methylcaprylic acid and 4-methylnonanoic acid to reduce the smell of mutton. At the same time, hawthorn is rich in nutrients and contains almost all the nutrients of the fruit, especially the high content of organic acids and vitamin C, which can block and reduce the generation of free radicals, enhance the body's immunity, and have anti-aging and anti-cancer effects. Effect; hawth...

AI Technical Summary

Problems solved by technology

[0002] Sausage is a traditional meat product that is popular among consumers. The sausages sold in the market are mainly chicken, pork, beef, fish, etc., while mutton sausage is relatively rare, mainly because the smell of mutton is not widely consumed. accepted by

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