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Preparation method of rabbit meat sausage
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A technology of rabbit meat and sausage, which is 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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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 seasonings will have a non-negligible impact on the human body, which in turn will cause diabetes, hair loss, neurotoxicity and other effects
Method used
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Embodiment 1
[0024] A preparation method of rabbit meat sausage includes the following steps:
[0025] 1) Weigh the following parts by weight: 60 parts rabbit meat, 20 parts butter, 15 parts water, 5 parts salt, 1 part nisin, 3 parts monascus pigment microcapsules, 0.8 parts thymol, 0.5 parts 1 part chitosan, 1 part sucralose, 3 parts neohesperidindihydrochalcone, 0.5 part sodium inosinate, 0.5 part tea polyphenol, 1.5 parts soy sauce, 2 parts cooking wine, 0.5 part star anise powder, 0.4 part clove powder, 1 part garlic powder and 0.5 part dill leaves;
[0026] 2) Wash the weighed rabbit meat and butter and remove the fascia, then put them in a blender and stir for 3 minutes to obtain minced meat;
[0028] 4) Immerse the minced meat obtained in step 2) into the marina...
Embodiment 2
[0037] A preparation method of rabbit meat sausage includes the following steps:
[0038] 1) Weigh the following parts by weight: 70 parts rabbit meat, 30 parts butter, 25 parts water, 10 parts salt, 2 parts nisin, 6 parts monascus pigment microcapsules, 1.2 parts thymol, 0.9 Parts of chitosan, 3 parts of sucralose, 5 parts of neohesperidin dihydrochalcone, 1.5 parts of sodium inosinate, 1 part of tea polyphenol, 3.5 parts of soy sauce, 4 parts of cooking wine, 1.5 parts of star anise powder, 0.8 parts clove powder, 2 parts garlic powder and 1 part dill leaf;
[0039] 2) Wash the weighed rabbit meat and butter, remove the fascia, and stir for 5 minutes in a mixer to obtain ground meat;
[0041] 4) Immerse the minced meat obtained in step 2) into the marinat...
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Abstract
The invention discloses a preparation method of a rabbit meat sausage. The preparation method comprises the following steps: cleaning and stirring rabbit meat and beef tallow to obtain a ground meat stuffing; then uniformly mixing water, dairy salt, nisin, thymol crystals, chitosan, sucralose, neohesperidindihydrochalcone, sodium inosinate, tea polyphenol, dark soy sauce, cooking wine, star aniseed powder and ground cloves powder to obtain a pickling liquid; after that, immersing the ground meat stuffing into the pickling liquid; pickling for 5-8 h at the ordinary temperature; then heating for 0.5-1 h at 40-60 DEG C to obtain a pickled ground meat stuffing; crushing garlic powder and dill leaf; adding the crushed garlic powder and dill leaf into the pickled ground meat stuffing, and uniformly mixing; chopping for 5-10 min; then adding monascuspigment microcapsules, and chopping for 1-3 min to obtain a chopped meat stuffing; finally, injecting the chopped meat stuffing into a casing to obtain the rabbit meat sausage. As a color former (nitrite) is not added into the rabbit meat sausage, tea polyphenol is adopted for color protection and monascuspigment 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 specifically relates to a preparation method of rabbit meat sausage. Background technique [0002] Sausage is a kind of meat product that people love and often eat. In order to ensure that meat products can show good color, traditional sausages often add coloring agents such as nitrite to ensure the color of the product. The high content of nitrite 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 hazards to consumers is a major research topic in the 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 appropriate natural s...
Claims
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Application Information
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