Sausage ingredients and preparation method thereof

Abstract

The invention discloses sausage ingredients belonging to the field of fumigated meat type food additives. The sausage ingredients comprise soybeans, edible plant oil and lemon juice. During use, the sausage ingredients are mixed with pork which is used for preparing sausages. The soybeans are rich in protein and starch; after the soybeans cooperate with the edible plant oil and lemon, the freshness of meat can be improved; meanwhile, the lemons also can remove fishy smell of the pork to achieve a certain seasoning effect. The added edible plant oil is combined with the protein and the starch in the soybeans, and then is attached to the surfaces of pork granules, and the pork granules are stewed in a natural state, so that a layer of attachment similar to a water preservation film can be formed to slow down water loss of the pork granules; therefore, meat in the sausages is also tender and juicy in a long-term storage time.

Description

technical field [0001] The invention relates to the field of food additives for smoked meat, in particular to a sausage auxiliary material and a preparation method thereof. Background technique [0002] Traditional sausage is a meat product made by grinding animal meat into a puree and filling it into casings. Chinese sausages have a long history, and there are many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages, especially Sichuan-style sausages are popular because of their strong taste, delicious fragrance, appetizers, and appetite-enhancing effects. The majority of consumers love. The traditional method of Sichuan-style sausage is to mix pork slices with ingredients in winter, enema, and then air-dry and smoke to obtain the finished product. The taste of Sichuan-style sausage produced by this method is purer. [0003] At present, the processing of sausages mostly adopts traditional techniques. The sausages produced by traditio...

AI Technical Summary

Problems solved by technology

[0003] At present, the processing of sausages mostly adopts traditional techniques. The sausages produced by traditional techniques are prone to dry skin during the smoking and baking process, and as the storage time prolongs, the meat of sausages becomes dry and hard. In addition to the smoked smell, the meat quality has lost its meaty aroma, and the lean meat part of the boiled or steamed sausage loses its luster and tender taste, and the palatability is significantly reduced