Preparation method of sausage with a mango flavor

Abstract

The invention belongs to the technical field of sausage preparation, in particular to a preparation method of sausage with a mango flavor. The method comprises the following steps: (1) preparation ofraw diced mangos; (2) preparation of raw meat; (3) mixing-kneading after batching: weighing the following raw materials according to a proportion: 70-90 parts of pork lean meat, 10-30 parts of pork shop fat meat, 1.50-1.60 parts of edible salt, 4.0-4.4 parts of white sugar, 5.2-5.6 parts of the diced mangos, 0.30-0.34 part of white wine, 0.03-0.04 part of nisin, 0.012-0.013 part of spices, 0.3-0.34 part of carrageenan, and 0.036-0.04 part of D-sodium isoascorbiate, and then batching the raw materials; (4) sausage filling; (5) drying; and the like. According to the sausage prepared by the method, the unique nutrient content of mangos is enriched by 3-6%; no B(a)P exists; the taste is unique; and the sausage is nutritious.

Description

technical field [0001] The invention belongs to the technical field of sausage preparation, in particular to a preparation method of sausage with mango flavor. Background technique [0002] Sausage, commonly known as sausage, refers to meat products with Chinese characteristics, which are made from meat, cut into cubes, mixed with auxiliary materials, poured into animal casings, fermented, matured and dried. It is the most diverse category of meat products in China. product. Chinese sausages have been prepared for a long time. It was created about before the Southern and Northern Dynasties. The "Enema Method" recorded in "Qi Min Yao Shu" in the Northern Wei Dynasty was first seen. The method has been passed down to this day and is still loved by many people. [0003] However, with the improvement of people's living standards, people's requirements for food are also getting higher and higher. And fruit is also one of food that people like, if can add fruit to sausage, pre...

AI Technical Summary

Problems solved by technology

Pineapple, orange and peach juice cannot maintain their nutrition after a long period of processing, nor can they make the sausages have a fruity aroma, and the addition of starch will make the sausages taste bad and have a powdery texture. More starch is added to Western-style sausages, and no starch is added to Chinese-style sausages

[0004] In addition, during the production, processing and storage of ordinary sausages, their nutritional components were lost, and no fortified compensation was obtained.

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