Vegetable sausage and preparation method thereof

Abstract

The present invention discloses a vegetable sausage and a preparation method thereof. The vegetable sausage is characterized by being prepared from the following raw materials in parts by weight: mutton 400-410 parts, pig fat 30-35 parts, potatoes 20-22 parts, carrots 14-15 parts, licorice 2-3 parts, cassia seeds 1-2 parts, platycladus orientalis seeds 4-5 parts, cynomorium songaricum 1-2 parts, edible salt 35-40 parts, tea leaves 15-16 parts, pickled vegetable juice 32-35 parts and chitosan 0.2-0.3 part. The sausage is fermented by the pickled vegetable juice, which can fully realize utilization of resources, and the fermentation of the mutton not only can improve the nutritional value, but also can eliminate the smell of mutton. Tea water is added during the pickling process of the mutton and pig fat and the tea polyphenols contained in the tea water can inhibit the formation of nitrite, which enables the sausage to be healthier. The added chitosan has an antioxidant effect, can prolong the shelf life of the sausage, and at the same time can also increase the water-retaining property of the sausage. In addition, the sausage also contains a variety of Chinese herbal medicine ingredients and has efficacy of moistening intestines.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a vegetable sausage and a preparation method thereof. Background technique [0002] The production of fermented sausage has a long history, and its traditional process relies on the competition between lactic acid bacteria and other bacteria in the microbial biota of raw meat. If the conditions are suitable and lactic acid bacteria are dominant, the product will have good quality and flavor, but when miscellaneous bacteria are dominant, the product quality will decline, or even completely spoil. Therefore, adopting the natural fermentation method to produce sausages will be subject to conditions such as seasons, regions, and climates, and production is mostly based on experience and lacks scientificity. The modern production process of fermented sausage is to add lactic acid bacteria obtained by applying microbial pure culture technology to the raw materials,...

AI Technical Summary

Problems solved by technology

Kimchi is a unique lactic-acid fermented vegetable product. Kimchi juice is rich in a large amount of Lactobacillus plantarum. However, people usually discard the juice after eating the vegetables, resulting in waste. Therefore, using pickle juice as a starter to develop nutritious and unique flavors sausage products have broad prospects