Pork sausages and making method thereof

Abstract

The invention provides pork sausages and a making method thereof, and belongs to the field of food processing. The making method of the pork sausages comprises the following steps of firstly selecting pork which is reasonable in proportion of lean meat to fat meat in proportion as a raw material, thoroughly cleaning the selected pork, mixing the cleaned pork with seasoning spices which are prepared from salt, Chinese prickly ash, black peppers, hot peppers, garlic, fermented bean curds and white granulated sugar, performing uniform mixing, and performing beating for 50-55min; then mincing the pork, mixing the minced pork with auxiliary materials, and performing stirring for 20-25min so as to obtain a mixture; wrapping the mixture with a fresh-keeping film, performing pickling at the temperature of minus 1-1 DEG C for 5-6h, and taking out the pickled mixture; and then pouring the taken-out mixture into hog casings, wrapping the filled sausages with lotus leaves, putting the sausages wrapped with the lotus leaves in a roasting house, performing roasting under the environment of the temperature being 67-68 DEG C for 5-6h, taking out the roasted sausages, and drying the taken-out sausages in shade so as to obtain the pork sausages. The pork sausages disclosed by the invention are convenient to eat, good in mouth feel, nutritive, healthy, high in eating safety and delicately fragrant in taste, after many pork sausages are eaten, people cannot feel oily, and the pork sausages have the efficacy of clearing away fire and reducing blood lipid.

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, a variety of functional food products have come out, but there are still relatively few meat products in development and processing. There are pork sausages, pork jerky, etc. in the market. Pork sausages have a history of thousands of years in China. It can be stored for a long time without deterioration and has a unique taste. It is one of the traditional Chinese meat products and is favored by consumers. [0005] In the process of making pork sausage, in order to improve the smoky and cured flavor of food, manufacturers often...

AI Technical Summary

Problems solved by technology

[0005] In the process of making pork sausage, in order to improve the smoky and cured flavor of food, manufacturers often add a variety of food additives to cover up. Too many food additives not only cover up the smoky cured flavor, but also cover up the aroma of the meat itself, and excessive consumption of food additives It will affect human health; the pork sausage products sold in the market have a single taste and unbalanced nutrition. Long-term consumption will lead to uneven nutrition in the human body and affect human health; therefore, a new taste of pork sausage is urgently needed to protect Consumer benefits, meeting the needs of today's consumer population

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