Dried sausage with pickles

Abstract

The invention relates to a dried sausage with pickles, and belongs to the technical field of food processing. The method comprises the following steps: (1) cured meat preparation: thermally treating Chinese cabbage in boiling water for 10 minutes, standing and draining, wherein the weight percentage of the cabbage is 60-70 percent, and the weight percent of side vegetables is 40-30 percent; (2) putting the treated cabbage in the 40-30 percent of side vegetables for mixing and then cutting; (3) cured additive preparation: in parts by weight, grinding 1-2 parts of pepper, then adding 100-200 parts of 60-degree white wine, 100-150 parts of refined salt, 200-300 parts of white sugar and 10-15 parts of sesame oil, and fully blending to prepare cured additives; (4) curing: adding the cured additives and the pickles into pork pieces, stirring uniformly, and curing for 30-40 minutes, wherein the weight ratio of the pork pieces to the pickles to the cured additives is 10: 2: 1; (5) air-drying and steamed treatment: pouring the cured pork pieces into a sheep casing, hanging in an air-drying room with temperature of 2-5 DEG C for air-drying and sun-curing for 2-4 days, and then naturally cooling after steaming in a steam pot for 25-35 minutes so as to prepare the dried sausage with the pickles.

Description

technical field [0001] The invention relates to sauerkraut air-dried sausage, which belongs to the technical field of food processing. Background technique [0002] Sauerkraut is sour and mellow, light and refreshing, with biological antibacterial, rich in lactic acid bacteria, dietary fiber and other nutrients, without preservatives and pigments, it is a green and natural healthy food. Sauerkraut is made of fresh vegetables through certain processing methods to make them have a certain sour taste. Only pickled kimchi has an aroma and is delicious. Sauerkraut retains the nutrients of the original vegetables to the greatest extent, and is rich in vitamin C, amino acids, dietary fiber and other nutrients. The traditional method of pickling sauerkraut is to use open containers such as large tanks, and rely on a small amount of lactic acid bacteria attached to the container and vegetable leaves to ferment naturally, but the sauerkraut in this way is easy to rot and is not easy ...

AI Technical Summary

Problems solved by technology

However, this kind of food belongs to processed meat food, which will have a certain impact on the human body after eating, such as easy to get angry and silt, so it is not suitable for regular consumption