Flavor sausage and preparation method thereof

Abstract

The invention discloses flavor sausage and its preparation method. The flavor sausage comprises lean meat and fermented fat. Mass ratio of lean meat to fermented fat is 6.5:3.5-8:2. The preparation method comprises steps of lean meat finishing, mincing, mixing, stirring, meat filling, drying and ripening, etc. By matching between fermented fat and lean meat, the fermented fat endows the sausage with combined fragrance of rich fat fragrance, fermented sauce fragrance, mellow fragrance and ester fragrance, etc., and the prepared flavor sausage is flexible, elastic, bright in color and moderate in fat. By the preparation method, flavor quality of the flavor sausage is guaranteed.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a flavor sausage and a preparation method thereof. Background technique [0002] China's total meat output has already ranked first in the world in the 1990s, and its bulk meat—pork resources are extremely rich. In 2013, there were more than 21,000 designated slaughterhouses, and its total output reached 5,493 10,000 tons, realizing a total profit of 20.5 billion yuan. There are more and more meat processing enterprises and more and more products. However, it is not difficult to see that most meat products in my country are still medium and low-end meat products. The proportion of frozen meat and chilled fresh meat is huge. Most enterprises rely on reducing the cost of breeding and processing to open up the market without thinking about the development of high-end new products, which restricts the development of China's meat processing industry and breeding industry. [0003] As earl...

AI Technical Summary

Problems solved by technology

In recent years, because of its unique charm, fermented sausages are rapidly being introduced to other countries, such as Australia and Japan, and the number of years that fermented sausages have been introduced to my country is not long. At present, only a few manufacturers in China produce fermented sausages on a small scale. Most of the products are German-style semi-dry sausages and salami. These fermented products have a long production cycle and often have microbial contamination problems. They have high water activity and require low-temperature storage. They have a short shelf life and are expensive. Widely accepted by Chinese consumers

[0004] In view of the pollution and time-consuming problems in the natural fermentation process of traditional fermented sausages, a large number of scholars have begun to study fermented sausages, but most of these existing studies on fermented sausages belong to the preliminary research and basically stay in the laboratory stage, in the field of screening and cultivation of starter, therefore, there is an urgent need to develop new fermented sausages suitable for the taste and consumption level of Chinese consumers

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