Fruity fermented goose sausage with dampness clearing function and preparing method thereof

Abstract

The invention discloses a fruity fermented goose sausage with a dampness clearing function. The fruity fermented goose sausage is prepared from, by weight, 950-1000 parts of goose, 180-200 parts of pig back fat, 1-1.2 parts of hibiscus manihot flower, 0.9-1.1 parts of basil, 1-1.2 parts of lotus leaf base, 1.2-1.3 parts of schizonepeta, 0.8-1.1 parts of basil seeds, 20-24 parts of oranges, 25-28 parts of pears, 20-22 parts of watermelon, 25-28 parts of bitter gourd, 25-28 parts of greenish lily seeds, 9-10 parts of glucose, 18-20 parts of aginomoto, 1-2 parts of white pepper powder, 18-20 parts of salt, 0.9-1 part of sea-buckthorn polyphenol, 0.9-1 part of chitosan, an appropriate amount of lactobacillus fermenti and an appropriate amount of micrococcus varians. As the various fruit elements are added, the sausage has a sweet and fragrant smell when eaten and is more tasty and refreshing; in addition, the various Chinese herbs are added in the processing process, and therefore the sausage has the effects of clearing away heat, clearing away dampness, stopping bleeding, preventing miscarriage, tonifying middle-jiao and qi, tonifying the spleen, nourishing the stomach and purifying the intestinal tracts.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fruity dehumidified fermented goose sausage and a preparation method thereof. Background technique [0002] The traditional roasting process of roast goose is easy to produce smoke containing polycyclic aromatic hydrocarbons (PAHs), which poses food safety hazards. The roasting method is generally direct open flame roasting or closed fire with the oven door closed. In order to obtain a unique flavor , the baking temperature is higher than 200°C, and the best crispy but not greasy roasting needs to be baked at a temperature as high as 270°C. Due to the long baking time and high temperature, the subcutaneous fat melts and overflows unavoidably. Falling on the fire or into the hot furnace, it will trigger pyrolysis or thermal polymerization reaction, thereby producing flue gas containing polycyclic aromatic hydrocarbons (PAHs). PAHs. Existing experiments show that PAHs c...

AI Technical Summary

Problems solved by technology

[0002] The traditional roasting process of roast goose is easy to produce smoke containing polycyclic aromatic hydrocarbons (PAHs), which poses food safety hazards. The roasting method is generally direct open flame roasting or closed fire with the oven door closed. In order to obtain a unique flavor , the baking temperature is higher than 200°C, and the best crispy but not greasy roasting needs to be baked at a temperature as high as 270°C. Due to the long baking time and high temperature, the subcutaneous fat melts and overflows unavoidably. Falling on the fire or into the hot furnace, it will trigger pyrolysis or thermal polymerization reaction, thereby producing flue gas containing polycyclic aromatic hydrocarbons (PAHs). PAHs

Existing experiments show that PAHs can cause cancer in experimental animals