Hometown-flavored sausages and preparation method thereof

Abstract

The invention relates to hometown-flavored sausages. The hometown-flavored sausages are prepared from stuffing and sausages for covering the stuffing; the stuffing is prepared from the following components in parts by weight: 64 to 85 parts of starch, 50 to 60 parts of boneless picnic shoulder, 30 to 50 parts of show condition, 20 to 30 parts of material water, 100 to 120 parts of pork soup, 35 to 40 parts of water, 30 to 40 parts of a flavoring agent and 0.653 to 1.044 parts of a food additive; the starch is prepared from sweet potato starch, corn starch, cassava starch and potato starch; the flavoring agent is prepared from table salt, monosodium glutamate, soybean oil, green onion, ginger and soy sauce at the component ratio of 7.85 to 0.7 to 10 to 9 to 3.5 to 3; the food additive is prepared from sodium nitrite, D-sodium erythorbate, sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, carrageenan and glucose at the component ratio of 0.04 to 1.4 to 3.4 to 0.9 to 0.9 to 0.2 to 1. The four types of starch with different ratios are added into ingredients so that the sausages have moderate hardness and softness. The pork soup is added into ingredients so that the sausages keep special taste of hometown-flavored sausages.

Description

technical field [0001] The invention relates to the field of food processing technology research, more specifically, it relates to a kind of home intestine and its preparation method. Background technique [0002] Hometown sausage has a history of more than 100 years. It is famous all over the country for its unique flavor. Its main characteristics are aromatic, light and delicious, and endless aftertaste. It is an ideal dish on the table. As early as the 1970s, through in-depth research on folk diets and many ingredient tests, it was developed with pig small intestine, refined pork, water, starch, amomum, soy sauce, and pork bone soup as the main raw materials. sausages. After more than 20 years of development, in the early 1990s, this unique sausage was gradually called "hometown sausage". In the past, hometown intestines were usually produced in workshops, which were influenced by the habits and craftsmanship of the producers, and the flavor quality was unstable, which ...

AI Technical Summary

Problems solved by technology

Starch and ice water are added to the sausage processing method. Starch is difficult to dissolve in ice water. After stirring, the starch may be unevenly distributed, which will cause the sausage to taste sticky or hard, and may occur during the ripening process. Burst problem

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