Rabbit meat sausage

A rabbit meat and sausage technology, applied in the field of meat products, can solve the problems of non-natural seasoning, neurotoxicity, diabetes, etc., and achieve the effect of reducing health risks, reducing diabetes, and high safety performance.

Inactive Publication Date: 2016-02-10
CHONGQING SHENGYAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In addition, most of the additives used in traditional sausages are not natural seasonings, and the toxins produced by commonly used

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A rabbit sausage, in parts by weight, comprising the following ingredients: 60 parts of rabbit meat, 20 parts of butter, 15 parts of water, 5 parts of salt, 1 part of nisin, 3 parts of monascus pigment microcapsules, 0.8 parts of Thymol, 0.5 parts of chitosan, 1 part of stevia, 3 parts of thaumatin, 0.5 parts of sodium inosinate, 0.5 parts of tea polyphenols, 1.5 parts of dark soy sauce, 2 parts of cooking wine, 0.5 parts of star anise powder, 0.4 parts ground cloves, 1 part garlic powder and 0.5 part dill leaves.

Embodiment 2

[0026] A rabbit sausage, in parts by weight, comprising the following ingredients: 70 parts of rabbit meat, 30 parts of butter, 25 parts of water, 10 parts of salt, 2 parts of nisin, 6 parts of monascus pigment microcapsules, 1.2 parts of Thymol, 0.9 parts of chitosan, 3 parts of stevia, 5 parts of thaumatin, 1.5 parts of sodium inosinate, 1 part of tea polyphenols, 3.5 parts of dark soy sauce, 4 parts of cooking wine, 1.5 parts of star anise powder, 0.8 parts ground cloves, 2 parts garlic powder, and 1 part dill leaves.

[0027] Sensory testing was carried out on the rabbit meat sausage prepared in the above example, and it was found that the prepared rabbit meat sausage had good color and luster, unique flavor with multiple layers, and excellent quality.

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PUM

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Abstract

The invention discloses a rabbit meat sausage. The rabbit meat sausage comprises the following ingredients in parts by weight: 60-70 parts of rabbit meat, 20-30 parts of beef tallow, 15-25 parts of water, 5-10 parts of dairy salt, 1-2 parts of nisin, 3-6 parts of monascus pigment microcapsules, 0.8-1.2 parts of thymol crystals, 0.5-0.9 part of chitosan, 1-3 parts of stevioside, 3-5 parts of thaumatin, 0.5-1.5 parts of sodium inosinate, 0.5-1 part of tea polyphenol, 1.5-3.5 parts of dark soy sauce, 2-4 parts of cooking wine, 0.5-1.5 parts of star aniseed powder, 0.4-0.8 part of ground cloves powder, 1-2 parts of garlic powder, 0.5-1 part of dill leaf. As a color former (nitrite) is not added into the rabbit meat sausage, tea polyphenol is adopted for color protection, and monascus pigment microcapsules (natural pigment) are adopted for color matching, the produced rabbit meat sausage is still excellent in color, and health potential hazards caused by nitrite are reduced.

Description

technical field [0001] The invention belongs to the technical field of meat products, and in particular relates to a rabbit meat sausage. Background technique [0002] Sausage is a kind of meat product that people love and often eat. In order to ensure the good color of meat products, traditional sausages are often added with coloring agents such as nitrite to ensure the color of the product. Excessive nitrite content will bring great health threats to consumers, and even cause cancer, which has certain health risks. How to make sausages have a good color without bringing health risks to consumers is a major research topic in the current meat industry. [0003] In addition, most of the additives used in traditional sausages are not natural seasonings, and the toxins produced by commonly used seasonings will have a non-negligible impact on the human body, which in turn will cause diabetes, hair loss, neurotoxicity and other effects. How to choose suitable natural seasonings...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60A23L13/70A23L5/41A23B4/22A23B4/20
CPCA23B4/20A23B4/22
Inventor 周玉洪魏永香
Owner CHONGQING SHENGYAN FOOD
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