Garlic albizia flower and crab roe sausage and preparation method thereof

Abstract

The invention discloses a garlic albizia flower and crab roe sausage and a preparation method thereof. The garlic albizia flower and crab roe sausage is prepared from the following raw materials in parts by weight: 1800 to 2000 parts of chilled ham butt, 150 to 200 parts of pig fat, 16 to 20 parts of KCl, 24 to 30 parts of NaCl, 450 to 500 parts of kidney bean, 8 to 10 parts of ground pepper, 8 to 10 parts of seed powder of Chinese prickly ash, 40 to 50 parts of high-degree Baijiu, 8 to 10 parts of ginger powder, 30 to 40 parts of sugar, 20 to 30 parts of soybean sauce, 20 to 22 parts of smoked bean curd, 8 to 10 parts of garlic, 23 to 24 parts of crab roe, 17 to 18 parts of soya-bean milk, 0.9 to 1.4 parts of albizia flower, 0.9 to 1.4 parts of leaves of burdock, 1 to 2.3 parts of sweet broomwort herb and a proper amount of casings. The garlic albizia flower and crab roe sausage provided by the invention is savoury and mellow in flavor, and unique in taste, and has the health care efficacy of resolving stagnation for tranquilization, nourishing yin and tonifying yang, regulating Qi and promoting appetite, and clearing heat and lubricating the intestines by adding food and medicinal materials of albizia flower, leaves of burdock, sweet broomwort herb and the like.

Description

technical field [0001] The invention relates to the technical field of sausages, in particular to sausages made of albizia julibrissin, garlic and crab roe and a preparation method thereof. Background technique [0002] As a common additive in food, sodium chloride can improve the flavor quality of products, but it is also the most important factor leading to hypertension and cardiovascular diseases. The per capita salt intake in my country has reached 12g / d, which is the recommended value of the World Health Organization. more than double. According to the data of the World Health Organization in 2003, among all types of industrialized food, meat and meat products contributed about 16% to 25% of the sodium intake; Many related studies have been done. Much of the research has focused on dry-cured meat products that are high in salt. When the amount of sodium chloride is reduced to 2.0%, the texture of the product will become too soft; when it is reduced to 1.0%, the sensor...

AI Technical Summary

Problems solved by technology

Fat has an important impact on the appearance of food such as gloss, color, transparency, surface shape, crystallinity, texture such as viscosity, elasticity, hardness, lubricity, melting, thick feeling and other taste and flavor. In terms of flavor The fat in food not only shows its own flavor, but also affects the concentration, persistence and balance of other spices, which is related to the slow release of flavor by fat; reducing the fat content in food will affect the sensory properties of food, simply Reducing the fat content in food ingredients will have a negative impact on the flavor and taste of the product, making the food rough and tasteless, thus affecting consumer acceptance of the product