Preparation method of sausage with a mango flavor

A technology for mango and sausage, which is applied in the field of preparation of sausage with mango aroma, can solve the problems of loss of nutrients, inability to maintain nutrition, and poor sausage taste.

Pending Publication Date: 2019-03-22
PANZHIHUA CITY XINGYUAN ANIMAL HUSBANDRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 i

Method used

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  • Preparation method of sausage with a mango flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method with mango flavor sausage, the method comprises the following steps:

[0038] 1) Preparation of raw mango dices

[0039] 1.1) Choose mangoes that are fresh and plump, free from rot, pests and diseases, and without obvious mechanical damage. It is best to choose mangoes with high dry matter content, thick and tender meat, less fiber, small and flat core, bright yellow color, and good flavor. . The ripeness is preferably 8-9. If the ripeness is too low, the color and flavor of the mango will be poor, and if it is overripe, it will easily rot. Then pour the mangoes into the flowing water tank to clean them one by one, further remove unqualified fruits, and finally put them in plastic baskets according to size, and drain the water;

[0040] 1.2) Use a stainless steel knife to manually peel off the outer skin and remove the scars. The surface must be smooth without obvious edges and corners. Browning occurs and affects the color of the finished produc...

Embodiment 2

[0063] A preparation method with mango flavor sausage, the method comprises the following steps:

[0064] 1) Preparation of raw mango dices

[0065] 1.1) Choose mangoes that are fresh and plump, free from rot, pests and diseases, and without obvious mechanical damage. It is best to choose mangoes with high dry matter content, thick and tender meat, less fiber, small and flat core, bright yellow color, and good flavor. . The ripeness is preferably 8-9. If the ripeness is too low, the color and flavor of the mango will be poor, and if it is overripe, it will easily rot. Then pour the mangoes into the flowing water tank to clean them one by one, further remove unqualified fruits, and finally put them in plastic baskets according to size, and drain the water;

[0066] 1.2) Use a stainless steel knife to manually peel off the outer skin and remove the scars. The surface must be smooth without obvious edges and corners. Browning occurs and affects the color of the finished produc...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60
CPCA23L13/428A23L13/65
Inventor 李学海
Owner PANZHIHUA CITY XINGYUAN ANIMAL HUSBANDRY CO LTD
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