Preparation method of mutton sausage

Abstract

The invention discloses a preparation method of a mutton sausage. The method is as below: cleaning and stirring mutton and cheese to obtain a minced meat stuffing; mixing evenly water, salt, nisin, thymol, protamine, sucralose, neohesperidin dihydrochalcone, sodium guanylate, tea polyphenol, dark soy sauce, cooking wine, clove powder and onion powder to obtain a pickling liquid; then soaking the minced meat stuffing into the pickling liquid, pickling at normal temperature for 5-8 h, conducting heat treatment at 40 to 60 DEG C for 0.5-1 h to obtain a pickled minced meat stuffing; crushing bay leaf and coriander, adding the crushed bay leaf and coriander into the pickled minced meat stuffing, evenly mixing, chopping and blending for 5-10 min, then adding a capsanthin microcapsule, chopping and blending for 1-3 min to obtain the chopped and blended meat stuffing; and pouring the chopped and blended meat stuffing into the casing to obtain the mutton sausage. The method does not use a nitrite chromogenic agent, but employs the tea polyphenol for color protection, and natural pigment capsanthin microcapsule for color adjustment; and the prepared mutton sausage product still has good color and luster, and reduces health risks.

Description

technical field [0001] The invention belongs to the technical field of meat products, and in particular relates to a preparation method of mutton 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 n...

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 seasonings will have a non-negligible impact on the human body, which in turn will cause diabetes, hair loss, neurotoxicity and other effects