Sausage and preparation method thereof

Abstract

The program discloses a sausage and a preparation method thereof, which relates to the field of smoked meat food. Raw materials of the sausage includes sausage casings, seasonings, pork, soya beans, edible vegetable oil and lemons. In the preparation method, soya beans are fermented and mixed with various raw materials, followed by filling. With regard to the prepared sausage, since the soya beansare fermented and soaked in clean water to absorb sufficient moisture, soya beans with mycelium continue to ferment in the course of subsequent storage, secreting a salted and fermented soya paste-flavored liquid that moisturizes the casings and the meat particles inside. In addition, the pure natural sour and sweet taste of lemon juice promotes mycelium reproduction to further ferment the soya beans, thereby keeping the sausage moisturized with the soya bean-secreted juice for a long time to further preserve meat flavor and tender and smooth taste of the sausage, avoiding dry and hard meat texture. The obtained sausage has better meat texture, supplemented with a unique delicious flavor. The sausage is juicy once entering the mouth, and oily but not greasy.

Description

technical field [0001] The invention relates to the field of smoked meat food, and specifically designs a sausage 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 taste, 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, sausages are mostly processed using traditional techniques. The sausages produced by traditional techniques are prone to dry sk...

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a sausage and its preparation method to solve the technical problem that the sausage obtained by the traditional sausage processing method loses its fragrance and tender taste as the storage time prolongs