Refreshment pericarp duck meat sausage and making method thereof

Abstract

The invention discloses a refreshment pericarp duck meat sausage. The refreshment pericarp duck meat sausage is composed of, by weight, 100-110 parts of duck meat, 1-2 parts of fermented celery powder, 17-18 parts of pickled watermelon peel, 1.8-2 parts of rose hips, 1.5-2 parts of lychee seeds, 1.5-1.7 parts of rosemary and a proper amount of procyanidin, starch, ground pepper, monosodium glutamate, ground nutmeg, salt and water. According to the refreshment pericarp duck meat sausage, the fermented celery powder is used as a pickle agent so that the effect of synthesized sodium nitrite can be achieved, the fermented celery powder can be used as a natural pickle agent for replacing the synthesized sodium nitrite, and performance is good on the aspects of nitrite residue and oxidation resistance. The refreshment pericarp duck meat sausage is further added with traditional Chinese medicinal materials such as the rosemary and the lychee seeds, and thus the health-care effects of removing gaseous distention, improving memory, resisting fatigue, regulating qi are achieved. The duck meat sausage is moderate in degree of saltiness, savory and mellow when entering the mouth and long in aftertaste.

Description

technical field [0001] The invention relates to a health-care meat sausage, in particular to a duck sausage with refreshing peel and a preparation method thereof. Background technique [0002] At present, consumers are paying more and more attention to the safety of cured meat products. Natural and organic cured meat products are very popular. Natural organic food requires that no artificial substances be added in the processing process. Nitrite, as a synthetic additive, has The potential danger of forming carcinogenic N-nitrosamines is increasingly being resisted by consumers. However, for the processing of cured meat, the status of nitrite is irreplaceable. At present, there is no substance that can completely replace the role of nitrite, and its carcinogenicity has been controlled to the greatest extent through the maximum use and maximum residue standards. The beneficial effect of nitrite is far greater than its harmful effect, so nitrite must be used in the field of cu...

AI Technical Summary

Problems solved by technology

However, for the processing of cured meat, the status of nitrite is irreplaceable. At present, there is no substance that can completely replace the role of nitrite, and its carcinogenicity has been controlled to the greatest extent through the maximum use and maximum residue standards. The beneficial effect of nitrite is far greater than its harmful effect, so nitrite must be used in the field of cured meat processing