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A technology of venison and sausage, 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: 2016-03-16
CHONGQING SHENGYAN FOOD
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[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 venison sausage, comprising the steps of:
[0025] 1) Weigh the following raw materials in parts by weight: 60 parts of venison, 20 parts of pork suet, 15 parts of water, 5 parts of table salt, 1 part of nisin, 3 parts of carmine microcapsules, 0.8 parts of 3,4-di Hydroxybenzoic acid, 0.5 parts of protamine, 1 part of sorbitol, 3 parts of neohesperidin dihydrochalcone, 0.5 parts of sodium succinate, 0.5 parts of tea polyphenols, 1.5 parts of dark soy sauce, 2 parts of cooking wine, 0.5 part star anise powder, 0.4 part allicin, 1 part parsley leaf and 0.5 part basil leaf;
[0026] 2) Wash the weighed venison and pork suet, remove the fascia, put it in a blender and stir for 3 minutes to get minced meat stuffing;
[0027] 3) Mix water, salt, nisin, 3,4-dihydroxybenzoic acid, protamine, sorbitol, neohesperidin dihydrochalcone, sodium succinate, tea polyphenols, dark soy sauce , cooking wine, star anise powder and allicin are mixed evenly to obtain...
Embodiment 2
[0037] A preparation method of venison sausage, comprising the steps of:
[0038] 1) Weigh the following raw materials in parts by weight: 70 parts of venison, 30 parts of pork suet, 25 parts of water, 10 parts of table salt, 2 parts of nisin, 6 parts of carmine microcapsules, 1.2 parts of 3,4-di Hydroxybenzoic acid, 0.9 parts of protamine, 3 parts of sorbitol, 5 parts of neohesperidin dihydrochalcone, 1.5 parts of sodium succinate, 1 part of tea polyphenols, 3.5 parts of dark soy sauce, 4 parts of cooking wine, 1.5 parts star anise powder, 0.8 parts allicin, 2 parts parsley leaves and 1 part basil leaves;
[0039] 2) Wash the weighed venison and pork suet, remove the fascia, put it in a blender and stir for 5 minutes to get minced meat stuffing;
[0040] 3) Mix water, salt, nisin, 3,4-dihydroxybenzoic acid, protamine, sorbitol, neohesperidin dihydrochalcone, sodium succinate, tea polyphenols, dark soy sauce , cooking wine, star anise powder and allicin are mixed evenly to o...
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Abstract
The invention discloses a preparation method of a venison sausage, which comprises the following steps: washing and stirring venison and leaf lard to obtain ground meat stuffing, uniformly water, salt, nisin, 3,4-dihydroxy-benzoic acid, protamine, sorbitol, neohesperidin dihydrochalcone, sodium succinate, tea polyphenol, dark soy sauce, cooking wine, star aniseed powder and garlic to obtain pickling liquid, then soaking the ground meat stuffing into the pickling liquid for pickling at the normal temperature for 5-8 hours, heating the pickling liquid with the ground meat stuffing at the temperature of 40-60 DEG C for 0.5-1 hour to obtain pickled ground meat stuffing, crushing parsley leaves and Basil leaves, adding the crushed leaves into the pickled ground meat stuffing for uniform mixing, chopping the pickled ground meat stuffing for 5-10 minutes, adding cochineal microcapsules for chopping for 1-3 minutes to obtain chopped meat stuffing, finally, pouring the chopped meat stuffing into a casing to obtain the venison sausage. In the preparation method, colorant nitrite is not added into the venison sausage, the color protection is completed by tea polyphenol, the cochineal microcapsules are used for color modulation, so that the prepared sausage has the advantages of keeping good color and reducing health hazard.
Description
technical field [0001] The invention belongs to the technical field of meat products, and in particular relates to a preparation method of venison 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 ...
Claims
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Application Information
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