Fermented roast goose sausages capable of warming middle and dispelling wind and preparation method thereof
A technology of goose meat and raw materials, applied in the direction of bacteria used in food preparation, functions of food ingredients, food science, etc., can solve the problem of pyrolysis or thermal polymerization caused by dripping on the fire or in the hot furnace, food Potential safety hazards, long baking time and other problems, to achieve the effect of increasing the flavor of goose intestines, unique flavor and improving food safety
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[0015] A kind of fermented goose sausage with warming and dispelling wind, made from the following parts by weight (kg) raw materials:
[0016] Goose meat 950, pig back fat 180, silver flower vine 1, pine joint 0.9, chicken feet grass 0.8, jujube 1, raw vine 1.1, egg white powder 20, old white dry 18, glutinous rice 28, papaya 28, flour 40, glucose 9, MSG 18. White pepper powder 1, salt 18, sea buckthorn polyphenol 0.9, chitosan 0.9, proper amount of Lactobacillus fermentum, proper amount of Micrococcus mutans.
[0017] The method for preparing the fermented goose sausage in the warming and dispelling wind includes the following steps:
[0018] (1) Add 6 times the water and high heat to decocting the silver flower vine, pine knot, chicken feet grass, jujube, and raw vine for 1 hour, and then filter to remove the residue to obtain the traditional Chinese medicine liquid;
[0019] (2) Take fresh goose meat at a temperature below 20℃, peel off the skin and fat layer, remove the tendons a...
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