Preparation method of Chinese style air-dried cedrela sinensis-flavor sausage

Abstract

The invention provides a preparation method of Chinese style air-dried cedrela sinensis-flavor sausage. The preparation method comprises the following steps: preparation of Chinese style air-dried cedrela sinensis-flavor sausage seasoning liquid, wherein the Chinese style air-dried cedrela sinensis-flavor sausage seasoning liquid is prepared by taking 2 parts of fresh cedrela sinensis, 1 part of cinnamon bark, 1 part of cortex cinnamomi, 1 part of fructus anisi stellati, 1 part of rhizoma zingiberis recens, 1 part of garlic, 1 part of fructus foeniculi, 1 part of herba pogostemonis and 1 partof pericarpium granati, carrying out ultrasonic extraction on acid liquid and ultrasonic extraction on cooking wine, and mixing, thus obtaining the Chinese style air-dried cedrela sinensis-flavor sausage seasoning liquid having a seasoning effect, an anti-corrosion effect and an anti-oxidation effect; preparation of Chinese style air-dried cedrela sinensis-flavor sausage stuffing, wherein the Chinese style air-dried cedrela sinensis-flavor sausage stuffing is obtained by mixing and stirring pork of which a lean-to-fat ratio is 2:8, fresh cedrela sinensis leaves, egg white, a yeast extract, honey, table salt, dark soy sauce and the Chinese style air-dried cedrela sinensis-flavor sausage seasoning liquid; air-drying filled Chinese style air-dried cedrela sinensis-flavor sausage in a drying oven. The Chinese style air-dried cedrela sinensis-flavor sausage prepared by the invention is unique in flavor, good in taste, short in production period, high in quality and long in expiration date.

Description

technical field [0001] The invention relates to a method for preparing air-dried sausage, and in particular provides a method for preparing Chinese-style air-dried toon sausage. Background technique [0002] The conventional production method of Chinese-style air-dried sausage is to cut pork with a certain fat-to-thin ratio into small pieces, add salt, sugar, soy sauce, monosodium glutamate and other seasonings, pour it into casings, and dry it naturally in the winter for half a month. Left and right, the production cycle is long and the season is strong, and it is easy to cause the sausage to be polluted by microorganisms and dust impurities for a long time. Chinese-style air-dried sausages generally use high salt, high sugar, adding chemical preservatives, excessive air-drying, etc. to inhibit the growth of microorganisms and prolong the shelf life of the product; National standards limit the peroxide value of Chinese-style air-dried sausage to ≤0.5g / 100g. High salt, high...

AI Technical Summary

Problems solved by technology

[0004] It can be seen from the patented technology disclosed above that the existing technology is mostly limited to the research on the combination of Chinese toon and western-style smoked sausage, and the processing steps include chopping, rolling, stirring, cooking, roasting or smoking, etc. The combination of Chinese-style air-dried sausages in meat products is less, and the processing steps of Chinese-style air-dried sausages should include cutting into small pieces instead of chopping, and air-drying instead of cooking; secondly, the existing technology relies on adding chemicals such as potassium sorbate and sodium nitrite. Preservatives are used to inhibit the growth of microorganisms, which is not conducive to a green and healthy diet, or thermal processing methods such as cooking, smoking and roasting, and high-temperature sterilization methods are used to reduce the initial bacteria of the product, thereby achieving the purpose of extending the shelf life. High-temperature sterilization destroys the nutrients of the product and affects The appearance of the product reduces the quality of the product. Chinese air-dried sausage contains a lot of fat. After cooking, smoking, roasting and other heat processing or high-temperature sterilization processing, the solid fat in the meat will melt under the action of heat, overflow the casing, and produce a small amount of fat on the surface of the intestine after cooling. A layer of white fat will affect the taste and produce a greasy appearance. Thermal processing and high-temperature sterilization methods are not suitable for the processing and production of Chinese-style air-dried sausage, a traditional meat product in China; finally, Chinese-style air-dried sausage contains a lot of fat, and fat is easy to oxidize and produce crackling. La taste, which affects product quality, the prior art has not studied the anti-oxidation of Chinese-style air-dried sausage; based on this, the prior art disclosed above is not suitable for the processing of Chinese-style air-dried sausage

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