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Pork sausage and making method thereof

A technology for pork and pig skin, which is applied in food preparation, food preservation, food ingredients as taste modifiers, etc., can solve the problems of unfavorable diet health and high fat content, achieve bright color, reduce fat and cholesterol content, and maintain sensory quality. Effect

Inactive Publication Date: 2015-11-25
ANHUI GUANGZHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But this kind of meat products have high fat content, which is not conducive to healthy diet

Method used

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Effect test

Embodiment Construction

[0013] A kind of pork roast sausage is made from the following raw materials in parts by weight (kg):

[0014] Pork 500, pig skin 80, onion 20, red wine 8, peas 40, rhodiola 5, centella asiatica 4, Yizhi kernel 5, salt 14, cinnamon powder 8, allspice powder 12, capsanthin 0.9.

[0015] The preparation method of described pork sausage, comprises the following steps:

[0016] (1) Boil Rhodiola rosea, Centella asiatica, and Yizhiren with 5 times the water for 40 minutes, filter to remove residue, collect the filtrate, and obtain the medicinal liquid;

[0017] (2) Cut the pigskin into strips after removing subcutaneous fat and pig hair, add 30% ice water and chop with a chopping machine for 20 minutes, then dry the obtained material at 37°C, and then pulverize it with a cyclone mill;

[0018] (3) Squeeze the onion juice to get onion juice; stew the peas with red wine until dry, then mash them to get pea puree;

[0019] (4) Pork is marinated at 0°C for 8 hours with medicinal liqu...

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Abstract

The invention discloses pork sausage. The pork sausage is made from, by weight, 500-510 parts of pork, 80-90 parts of pigskin, 20-22 parts of onion, 8-9 parts of red wine, 40-45 parts of pea, 5-6 parts of rhodiola rosea, 4-5 parts of centella asiatica, 5-6 parts of alpinia oxyphylla, 14-15 parts of salt, 8-9 parts of cinnamon powder, 12-14 parts of five spice powder and 0.9-1 part of capsorubin. Low-fat and high-protein pigskin replaces pig fat to be added to the sausage after being processed, the content of fat and cholesterol can be decreased, the content of protein in the product is increased, the influences that when fat is reduced, juicy sense and fragrance become weak can be reduced due to added corn oil, and the existing sensory quality of the sausage is kept; the sausage can be bright in color due to the added capsorubin, and meanwhile the shelf life of the sausage is prolonged; the pork sausage contains various Chinese herbal medicine ingredients and has the effect on strengthening brain.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a roasted pork sausage and a preparation method thereof. Background technique [0002] Sausages are made from fresh and frozen livestock and poultry meat, which are modified, minced and blended. It is favored by consumers because of its delicious taste, easy to carry, and convenient to eat. But this kind of meat products have high fat content, which is not conducive to healthy diet. At present, health organizations around the world are advocating the reduction of dietary fat intake, especially saturated fatty acids and cholesterol, in order to reduce the risk of obesity and cardiovascular disease. However, fat in meat products imparts flavor, texture, and mouthfeel to the product, affecting the juiciness, tenderness, etc. of the product, and the reduction of fat will affect the overall acceptability of the product. Therefore, how to reduce the fat content in meat produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/312A23L1/314A23L1/30A23L1/275A23L3/3472
CPCA23L3/3472A23V2002/00A23V2200/044A23V2200/14A23V2200/15A23V2200/322A23V2250/18A23V2250/21
Inventor 望正光张文泉方源望月
Owner ANHUI GUANGZHENG FOOD
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