Flavored duck sausage containing cocoa powder and preparation method thereof

Abstract

The present invention relates to a cocoa powder containing, low-fat, fermented, and flavoured duck meat sausage and a preparation method thereof. The duck meat sausages are prepared by the following raw materials in parts by weight: 60-80 parts of fresh duck meat, 2-4 parts of cocoa powder, 3-6 parts of inulin, 0.05-0.2 part of compound proteinase, 3-5 parts of beer yeast, 3-5 parts of edible salt, 1-4 parts of sodium citrate, 4-6 parts of sucrose, 0.5-1 part of composite phosphate and 0.5-0.8 part of dried Chinese herb extract powder. The compound proteinase is a mixture of papain, bromelain and flavoured proteinase at a weight ratio of 1:2:2; the dried Chinese herb extract powder is prepared by the following raw materials in parts by weight: 3 parts of panax quiquefolium, 2 parts of ginkgo biloba leaves, 4 parts of cistanche deserticola, 1 part of astragalus membranaceus, 2 parts of angelica sinensis and 1 part of Chinese wolfberry fruits. The formula is simple and convenient, scientific and reasonable, the raw materials are harmless to health, the processing technology is simple and the products have stable quality, are very suitable for industrialized production, and can be exported to Japan, South Korea, Europe, America and other overseas countries.

Description

technical field [0001] The invention relates to a health-care duck sausage with characteristic flavor, which belongs to the two technical fields of food processing and food health care, in particular to a duck sausage containing cocoa powder, low-fat, fermented and flavored and a preparation method thereof. Background technique [0002] Duck meat has the advantages of low fat, low cholesterol, high protein, etc., and is very popular among consumers in many places. According to traditional Chinese medicine, duck meat is sweet and cold in nature, and enters the lung, stomach and kidney meridian. It has the functions of nourishing, nourishing the stomach, nourishing the kidney, removing tuberculosis and hot bones, reducing edema, stopping heat and dysentery, relieving cough and reducing phlegm. "Compendium of Materia Medica" records: Duck meat "mainly nourishes deficiency and fatigue, eliminates heat, relieves urination, removes edema, relieves swelling, relieves viscera, relie...

AI Technical Summary

Problems solved by technology

This kind of duck sausage is also added with high-fat pig fat. It uses Lactobacillus plantarum and Pediococcus pentosaceus as the mixed starter to ferment after filling. There is also the problem that the fermentation is difficult to control and the product quality varies. A large number of food additives are seasoned through monosodium glutamate, mixed spices and other auxiliary materials. Natural spices contain a high amount of bacteria, which are easy to contaminate the intestine filling and inhibit the growth of probiotic fermentation bacteria. When used in fermented sausages, they must be degermed. cumbersome production process