Piny flower-flavour functional fermented sausage in bladder skin and preparation method of piny flower-flavour functional fermented sausage in bladder skin

Abstract

The invention discloses piny flower-flavour functional fermented sausage in bladder skin and a preparation method of the piny flower-flavour functional fermented sausage in the bladder skin. The preparation method is characterized by comprising preparation of a fermenting agent, preparation of a mixture of duck, chicken and pork, preparation of a mixture of enzymatically hydrolyzed piny flowers and tomatoes, preparation of enzymatically hydrolyzed red bean paste and preparation of sesame powder, and specifically comprising the following steps: mincing the chicken and duck into meat paste, cutting the streaky pork into pieces, mixing the meat in a certain ratio to obtain raw material meat, and adding the mixture of the enzymatically hydrolyzed piny flowers and tomatoes, enzymatically hydrolyzed the red bean paste, albumen powder, soy protein powder, salt, the fermenting agent, astaxanthin, glucose and wine in the raw material meat, so as to obtain the product through the processes of vacuum-stirring uniform mixing, stuffing, binding, fermenting, roasting, air-drying and vacuum packaging. The product has the advantages of unique flavour, rich nutrition, and antioxidant and immunity regulation functions.

Description

technical field [0001] The invention relates to a fermented tripe, in particular to a functional fermented tripe with pine flower flavor and a preparation method thereof. Background technique [0002] Pine pollen, also known as pine flower and pine yellow, generally refers to the dried pollen produced by the stamens of pines such as masson pine, Chinese pine, Korean pine, Huashan pine and sylvestris sylvestris. It is a traditional edible and medicinal product in my country. So far, some traditional foods such as Songhua cake, Songhua dumplings, Songhua wine, etc. have added pine pollen. As the genetic material of life, pine pollen is one of the most comprehensive nutrients found in natural foods so far. It not only has the characteristics of low fat and high protein, but also contains a variety of nutrients needed by the human body to survive. Supplementing and balancing the nutrition needed by the human body is a new source of nutrition and health food in the 21st century....

AI Technical Summary

Problems solved by technology

However, the sautéed tripe processed with the traditional recipe has high fat content and is prone to oxidation during storage. Nitrate and nitrite are often added during processing, which will have adverse effects on the flavor of the product and human health.

Moreover, the sausage tripe processed by the traditional method lacks special physiological functions, and the flavor is relatively single.

At present, there is no production and sales of fermented tripe on the market. With the improvement of people's living standards in our country, people urgently need some new-type fragrant tripe products with high grade, unique flavor and certain health care function. Functional fermented tripe with Songhua flavor is just right This consumption demand can be met, but there is no relevant research report about Songhua flavor functional fermented tripe and its preparation method disclosed at home and abroad

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