Chevon sausage and processing technology thereof

Abstract

The invention discloses a chevon sausage, which comprises the following raw materials by weight: 40-55 parts of chevon, 1-2 parts of lactobacillus and its medium, 4-6 parts of skimmed milk powder, 8-12 parts of rice wine, 0.2-0.5 parts of pimenta dioica powder, 10-18 parts of salting solution, wherein the salting solution comprises 6-8 parts of soy isolate protein, 1-2 parts of carrageenan, 0.5-1.5 parts of sodium citrate, 0.5-2 parts of sodium benzoate, 13-15 parts of glucose, 10-13 parts of ice water, 5-8 parts of salt and 0.3-0.5 parts of powdered pepper. By comparing with a traditional technology, through the fermentation treatment of the ice water, chevon smell is mitigated, the salting solution is used for keeping fresh and increasing delicate flavor, the obtained finished product has delicate and fragrant mouthfeel, so that the chevon sausage has slight red appearance and good luster.

Description

technical field [0001] The invention relates to a food, in particular to a goat meat sausage and a processing technology thereof. Background technique [0002] Goat meat can invigorate deficiency and support yang, cure fatigue and internal injury, weak muscles and bones, sore waist and spine, goat meat has less fat and cholesterol content, but the smell of mutton is heavy, and the burden of digestion on the gastrointestinal tract is also heavy, so it is not suitable for People with poor stomach and spleen function eat it. The existing goat meat sausage has a heavy smell, and the freshness and mouthfeel retention of the finished product is poor. Contents of the invention [0003] Purpose of the invention: In order to overcome the deficiencies in the prior art, the present invention provides a goat meat sausage and its processing technology. [0004] Technical solution: In order to achieve the above object, a kind of goat meat sausage provided by the present invention com...

AI Technical Summary

Problems solved by technology

[0002] Goat meat can invigorate deficiency and support yang, cure fatigue and internal injury, weak muscles and bones, sore waist and spine, goat meat has less fat and cholesterol content, but the smell of mutton is heavy, and it also has a heavy burden on the digestion of the gastrointestinal tract, so it is not suitable for People with poor stomach and spleen function eat

Existing goat meat sausages have a heavy smell, and the freshness and mouthfeel retention of the finished product is poor