Pork bone soup nutrition sausage and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to a pork bone soup nutrition sausage and a preparation method thereof. The nutrition sausage is prepared from lean pork,chicken breast, pork fat, pork bone soup, ice water, edible salt, composite phosphate, D-sodium erythorbate, sodium nitrite, monascus red pigment, compound thickener, compound spice, aginomoto, soy protein isolate powder, white granulated sugar, sodium lactate, and cassava modified starch. The method includes steps of boiling pork bone soup, chopping and stirring stuffing, filling the stuffing, cooking, cooling, packaging and sterilization. According to the preparation method, because ossein, essence and other condiments broadly added in the production of traditional meat products are replaced by the pork bone soup, the pork in the nutrition sausage is pure and soft, delicious and full of flavor and the nutrition value of the nutrition sausage is improved greatly; in addition, the nutrition sausage is safer and healthier because no essence is added.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a pork bone soup nutritional sausage and a preparation method thereof. Background technique [0002] At present, most smoked sausages on the market are mainly seasoned by adding spices, bone elements, and essences. Among them, bone elements and essences are often used to give sausage meat a characteristic flavor. However, the use of bone elements and essences is prone to the following problems: [0003] 1. Ostein is a fresh bone extract made from fresh animal bone as a raw material through crushing, high-temperature and high-pressure extraction, separation, vacuum concentration, seasoning, and high-temperature sterilization. Although osteoin can enhance the aroma of meat products, improve the taste of meat products, and reduce the cost of meat products, but after high temperature and high pressure treatment, the protein and other nutrients in animal bones will suffer cert...

AI Technical Summary

Problems solved by technology

Although osteoin can enhance the aroma of meat products, improve the taste of meat products, and reduce the cost of meat products, but after high temperature and high pressure treatment, the protein and other nutrients in animal bones will suffer certain damage, which will greatly reduce the nutritional value of meat products. Flavor will fission

[0004] 2. Essence can be used to correct peculiar smell and enhance fragrance, but the essence generally used in the production of meat products is artificially synthesized, with little nutritional value

These flavors are usually blended and mixed with a variety of single spices with a relatively single aroma. If the ratio of various spices is not adjusted properly, it is easy to cause the meat products to have unreal or soft meat flavors.

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