Marbled sausage and production method thereof

Abstract

The invention particularly relates to a marbled sausage and a production method thereof. The marbled sausage comprises the following raw materials in parts by weight: 100 parts of lean, 0.4-2 parts of carrageenin, 2-5 parts of pork rind, 5-10 parts of refined animal oil and fat, 0.01-0.02 part of an antioxidant, 1-3 parts of table salt, 0.4-1 part of gourmet powder, 0.3-1 part of chicken essence, 1-4 parts of white granulated sugar, 0.01-0.015 part of sodium nitrate or sodium nitrite, 0.3-1 part of transglutaminase, and 1-3 parts of Baijiu. The technology comprises the following steps of firstly, dicing the lean, then performing rolling, twisting and preserving, adding the refined animal oil and fat emulsion, performing uniform stirring, and then filling sausages; and performing low-temperature drying or refrigeration or refrigerating so as to obtain the marbled sausage. According to the marbled sausage obtained by the method disclosed by the invention, the fat is uniformly distributed in the lean, so that the marbled sausage is marbled; and the kinds of sausages are enriched, and the refined animal oil and fat emulsion containing the pork rind after being subjected to alkaline treatment is added, so that the marbled sausage has high content of collagen, contains amino acids and polypeptide, and besides, the roundness of the product appearance can be well maintained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a marbled sausage and a production method thereof. Background technique [0002] Sausage is a traditional meat product in my country with a history of more than 1,000 years. It is made of lean pork and pig backfat (peeled) as the main raw materials, adding salt, nitrite (or nitrate), cooking wine, monosodium glutamate and other auxiliary materials, after stirring, pickling, pouring, drying, and then Products that are hung or dried. The protein of this kind of product is moderately denatured, the meat is firm and chewy, and the original nutrition and inherent flavor are kept to the greatest extent, so it is deeply loved by people. [0003] However, traditional sausages also have deficiencies. They generally use pork lean meat and pig back fat (peeled) to mix and marinate and then fill directly. Lean meat and pig backfat, while meat sources with less fat such as beef a...

AI Technical Summary

Problems solved by technology

[0003] However, traditional sausages also have deficiencies. They generally use pork lean meat and pig back fat (peeled) to mix and marinate and then fill directly. Lean meat and pig backfat, while meat sources with less fat such as beef and mutton are less used; after drying or drying, the product has a low roundness and hard meat, which is not easy to chew; There is a lot of water and oil in the meat. After the sausages made by the traditional method are dried or dried, the water loss is more, and the oil is exuded at the same time.