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Preparation method of pork sausage
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A sausage and pork 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: 2016-02-24
CHONGQING SHENGYAN FOOD
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Abstract
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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 pork sausage, comprising the steps of:
[0025] 1) Weigh the following raw materials in parts by weight: 60 parts of lean pork, 20 parts of pork fat, 15 parts of water, 5 parts of salt, 1 part of nisin, 3 parts of lac red microcapsules, 0.8 parts of sage Phenol, 0.5 parts of chitosan, 1 part of rubusoside, 3 parts of thaumatin, 0.5 parts of sodium guanylate, 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 of clove powder , 1 part parsley leaf and 0.5 part dill leaf;
[0026] 2) After washing and removing the fascia, the weighed pork lean meat and pork fat are put into a blender and stirred for 3 minutes to obtain ground meat stuffing;
[0027] 3) Mix water, salt, nisin, carnosol, chitosan, rubusoside, thaumatin, sodium guanylate, tea polyphenols, dark soy sauce, cooking wine, star anise powder and clove powder, get pickling solution;
[0028] 4) Immerse the minced me...
Embodiment 2
[0037] A preparation method of pork sausage, comprising the steps of:
[0038] 1) Weigh the following raw materials in parts by weight: 70 parts of lean pork meat, 30 parts of pork fat, 25 parts of water, 10 parts of salt, 2 parts of nisin, 6 parts of lac red microcapsules, 1.2 parts of sage Phenol, 0.9 parts of chitosan, 3 parts of rubusoside, 5 parts of thaumatin, 1.5 parts of sodium guanylate, 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 of clove powder , 2 parsley leaves and 1 dill leaf;
[0039] 2) Wash the weighed pork lean meat and pork fat, remove the fascia, put them in a blender and stir for 5 minutes to get minced meat stuffing;
[0040] 3) Mix water, salt, nisin, carnosol, chitosan, rubusoside, thaumatin, sodium guanylate, tea polyphenols, dark soy sauce, cooking wine, star anise powder and clove powder, get pickling solution;
[0041] 4) Immerse the minced meat stuffing obtained in st...
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Abstract
The invention discloses a preparation method of a pork sausage. The preparation method comprises cleaning pork lean and pork fat, carrying out stirring to obtain minced meat stuffing, mixing water, table salt, nisin, carnosol, chitosan, rubusoside, thaumatin, sodium guanylate, tea polyphenol, dark soy sauce, cooking wine, anise powder and clove powder to obtain a uniform preserving solution, immersing the minced meat stuffing in the preserving solution, carrying out preserving at a normal temperature for 5-8h, carrying out heating treatment at a temperature of 40-60 DEG C for 0.5-1h to obtain preserved minced meat stuffing, crushing parsley leaves and dill leaves, adding the crushed leaves into the preserved minced meat stuffing, carrying out mixing to obtain a uniform mixture, carrying out chopping and mixing for 5-10min, adding Lac dye red microcapsules into the mixture, carrying out chopping and mixing for 1-3min to obtain chopped mixed meat stuffing, and pouring the chopped mixed meat stuffing into a casing to obtain the pork sausage. The pork sausage is free of nitrite as a color former, utilizes tea polyphenol for color protection and the Lac dye red microcapsule natural pigment for color adjustment, has a good color and reduces health hidden trouble.
Description
technical field [0001] The invention belongs to the technical field of meat products, and in particular relates to a method for preparing pork 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 natu...
Claims
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Application Information
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