Coriander, corn and fish meat fermented smoked sausage capable of invigorating stomach and promoting digestion and preparation method of coriander, corn and fish meat fermented smoked sausage

Abstract

The invention discloses a coriander, corn and fish meat fermented smoked sausage capable of invigorating the stomach and promoting digestion and a preparation method of the coriander, corn and fish meat fermented smoked sausage. The coriander, corn and fish meat fermented smoked sausage is made from the following raw materials in parts by weight: 1-2 parts of coriander juice, 2-3 parts of roasted steamed bread slices, 1-2 parts of oyster sauce, 1-2 parts of rhizoma polygonati, 1-2 parts of folium llicis latifoliae, 1-2 parts of herba rhodiolae, 200-210 parts of silver carps, 18-20 parts of corn, 8-10 parts of ginger juice, 2-3 parts of white sugar, 3-4 parts of vinegar, 4-5 parts of cooking wine, 3-4 parts of garlic powder, 3-4 parts of cumin powder, 1-2 parts of gourmet powder, 2-3 parts of five spice powder, 1-2 parts of glucose, 0.3-0.5 part of ascorbic acid, 4-5 parts of chili powder, 8-10 parts of potato modified starch, 1-2 parts of whey protein peptide, 3-4 parts of rice bran dietary fibers, an appropriate quantity of a leavening agent, an appropriate amount of table salt, an appropriate amount of butter, an appropriate quantity of sausage casings and an appropriate amount of water. The preparation method comprises the following steps of cutting up the roasted steamed bread slices, then putting the cut-up roasted steamed bread slices in the coriander juice, then adding the oyster sauce, performing uniform stirring, performing soaking for 20 minutes, performing crushing, and performing drying. According to the coriander, corn and fish meat fermented smoked sausage, the self fragrance of the roasted steamed bread slices is rich, and after the roasted steamed bread slices are merged with the coriander juice, the mouth feel is rich, and the nutrients are harmonious and diversified.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented smoked sausage with parsley, stomach and food, corn and fish meat and a preparation method thereof. Background technique [0002] The history of corn cultivation in my country is about 470 years. At present, my country's sown area is about 300 million mu, second only to rice and wheat, ranking third among food crops, and second only to the United States in the world. It is widely planted in tropical and temperate regions of the world and is an important cereal. Corn is a good health product in coarse grains, which is quite beneficial to human health: vitamin B6 and niacin in corn have the characteristics of stimulating gastrointestinal peristalsis and accelerating excretion of feces, and can prevent constipation, stomach disease, enteritis, intestinal cancer, etc. . Corn is rich in vitamin C, isomaltooligosaccharides, etc., which have the effects of longevi...

AI Technical Summary

Problems solved by technology

[0004] In the prior art, in the production process of fish products, the fish is deboned first, and then directly crushed after pickling, which is inconvenient to debone, and the deboning is incomplete, resulting in waste of fish meat. , affect appetite; in the process of corn production, naked corn is boiled directly, which is easy to cause the loss of corn nutrients, and the boiled corn is not sweet, and the taste is dry