Preparation method of venison sausage
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
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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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