Pork sausage and preparation method thereof

Abstract

The invention provides a pork sausage and a preparation method thereof and belongs to the field of food processing. The preparation method of the pork sausage comprises the following steps of firstly, proportionally selecting pork with a reasonable lean/fat ratio as a raw material, cleanly washing the pork, then, uniformly mixing the washed pork with flavoring spices, which consist of salt, pericarpium zanthoxyli, black pepper, bay leaves, fennel seeds, capsicum, allium sativum, fermented bean curd, round cardamon seeds, perilla seeds, dried ginger and cherry leaves, carrying out beating for 50 to 55 minutes, then, mincing the pork, then, mixing the minced pork with auxiliaries, carrying out stirring for 20 to 25 minutes, then, carrying out sousing for 9 to 11 hours at the temperature of -1 DEG C to 1 DEG C under the condition that the mixture is wrapped by preservative films, then, taking out the mixture, then, injecting the mixture into hog intestines, exhausting gas inside the hog intestines, carrying out bundled sealing, carrying out shade-drying, and then, carrying out packaging in a vacuum packaging manner, thereby obtaining the pork sausage. The pork sausage provided by the invention is convenient to eat, relatively good in taste, high in eating safety and faint-scent in flavor, is nutritional and healthy, is not greasy in case of more eating and has the effects of clearing away fire and reducing fat.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of food processing, in particular to a pork sausage and a preparation method thereof. [0003] 【technical background】 [0004] With the development of the economy, the progress of the society and the acceleration of the pace of life, consumers' requirements for food are not only full and nutritious, but also pay more and more attention to the safety and convenience of food. At present, there are many products of functional food, but there are still few meat products in the development and processing. There are pork sausages, pork jerky, etc. in the market. Pork sausage is a kind of home-cooked food, and its storage is good. , unique taste, jerky is one of the traditional meat products in China, because it is easy to process, good storability, convenient to eat, and unique flavor, it is favored by consumers as an ideal food for travel, portability and leisure. [0005] In the process of making pork sausage, in...

AI Technical Summary

Problems solved by technology

[0005] In the process of making pork sausage, in order to improve the color, aroma and taste of the food, adjust the nutritional composition of the food, and prolong the shelf life of the food, the manufacturer often adds food additives such as compound phosphate, but there will be trace amounts of heavy metals such as arsenic, Lead, etc., long-term consumption will cause systemic chronic poisoning mainly including skin pigmentation loss, coloring, keratinization and canceration; food-grade compound phosphates also contain a certain amount of fluoride, and low concentrations of fluoride will cause Chronic poisoning and skeletal fluorosis reduce the calcium in the bones, leading to osteosclerosis and osteoporosis; and the pork sausage products currently sold in the market are single and unbalanced in nutrition. Long-term consumption will lead to uneven nutritional elements in the human body and affect Human health; therefore, there is an urgent need for a production method that can maintain the safety of pork products, so as to protect the interests of consumers to the greatest extent and meet the needs of today's consumer groups

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