Spicy-and-hot fermented duck meat sausage and preparation method thereof
A technology for spicy duck and sausage, applied in the field of food processing, can solve the problems of poor chewiness, deterioration of duck meat, affecting taste, etc., and achieve the effects of small inoculation amount, fast fermentation speed and good tenderization effect.
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[0015] A spicy fermented duck sausage is made from the following raw materials in parts by weight:
[0016] Duck breast 220, edible oil 3, surimi 10, fresh pepper 8, yam 2, heterophylla 1, Poria cocos 3, monosodium glutamate 2, five-spice powder 4, soy sauce 2, sugar 4, salt 6, Lactobacillus plantarum, chlorine Appropriate amount of calcium solution and appropriate amount of water.
[0017] The preparation method of described spicy duck sausage comprises the following steps:
[0018] (1) Take fresh duck breast meat and store it in a freezer for 24 hours at 4°C; put the duck breast meat into a plastic bag, and add a calcium chloride solution with a concentration of 200mmol / L to submerge the duck breast meat and discharge the plastic bag. The air in the bag is finally sealed, and then put into the treatment tank of the ultrasonic cell pulverizer, ultrasonically treated at 40°C and 300W power for 12 minutes, then the duck breast is taken out, drained and set aside;
[0019] (2)...
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