Pericarpium citri reticulatae viride nut duck meat sausages capable of removing food retention and making method thereof

Abstract

The invention discloses pericarpium citri reticulatae viride nut duck meat sausages capable of removing food retention. The duck meat sausages are made of, by weight, 100-110 parts of duck meat, 1-2 parts of fermented celery powder, 6-8 parts of cashew nuts, 6-10 parts of mint, 23-24 parts of pork livers, and an appropriate amount of procyanidine, starch, ground pepper, monosodium glutamate, ground nutmeg, salt and water. The fermented celery powder adopted as a pickling agent can achieve the effect of synthetic sodium nitrite and serve as a natural pickling agent replacing synthetic sodium nitrite, and has excellent performance in reducing nitrite remnants and resisting oxidation. Pericarpium citri reticulatae viride, allium macrostemon bunge, lavender and other Chinese medical herbs added into the duck meat sausages enable the duck meat sausages to achieve the healthcare effects of removing food retention and relieving dyspepsia, regulating qi and promoting sedation and hypnosis. The duck meat sausages are moderate in degree of saltiness, taste savoury and mellow and have a long aftertaste.

Description

technical field [0001] The invention relates to a health-care meat sausage, in particular to a duck meat sausage with green skin and nuts 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 fi...

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