Sausage seasoning with zanthoxylum schinifolium flavor and making method of seasoning

Abstract

The invention relates to the technical filed of seasonings, and in particular relates to a sausage seasoning with zanthoxylum schinifolium flavor and a making method of the seasoning. The seasoning comprises the following raw materials in parts by weight: 20-25 parts of hot pepper, 10-14 parts of zanthoxylum schinifolium, 1-8 parts of zanthoxylum bumgeanum, 3-5 parts of pepper, 3-5 parts of ginger, 6-8 parts of spices, 6-8 parts of fermented bean curd, 3-5 parts of fermented glutinous rice, 0.6-0.8 part of red kojic rice, 45-50 parts of edible salt, 20-25 parts of white wine, 5-7 parts of white granulated sugar, 5-8 parts of monosodium glutamate, 2-3 parts of edible glucose, 2-4 parts of starch, 0.08-0.1 part of monascus red, 0.08-0.1 part of stevioside and 0.5-0.8 part of D-sodium erythorbate. The cured product made by the seasoning provided by the invention has fragrant and tangy zanthoxylum schinifolium flavor, particular fragrance, lingering spicy aroma and unique fermentation flavor.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a green pepper flavored sausage seasoning and a preparation method thereof. Background technique [0002] It is a folk custom in Sichuan to make sausage and bacon in winter. The pigs are fat in the winter, and the villagers slaughter the new year pigs, which is a good season for marinating bacon. In the era when there was no refrigeration method, pickled, smoked and air-dried is the best way to store meat. And along with the raising of consumption level, sausage, bacon have become indispensable gourmet products on people's table. However, sausages, bacon or other cured products sold as commercial products are usually expensive, and in order to ensure the color and taste of the meat, most of them are added with nitrite. In recent years, the probability of food poisoning caused by nitrite is high, and ingestion of 0.3 to 0.5 grams of nitrite can cause poisoning or even death....

AI Technical Summary

Problems solved by technology

In the process of making sausage or bacon, the choice of the type of seasoning or the adjustment of its ratio has a crucial impact on the flavor. If the type of seasoning or the ratio of the selected seasoning is inappropriate, the sensory level of the finished product will be unsatisfactory.

The choice of seasoning and its ratio mostly depends on the experience of the producer. For most people, it is very difficult to prepare authentic seasoning.

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