Healthy sausage and preparing method thereof

Abstract

The invention provides a healthy sausage and a preparing method thereof. The healthy sausage is prepared from, by weight, 60-80 parts of pork, 10-20 parts of ass meat, 3-6 parts of shaddock peel, 15-30 parts of coconut milk, 6-12 parts of germinated brown rice, 8-15 parts of buckwheat seeds and 4-8 parts of seasonings. The preparing method includes the steps of firstly, preprocessing the raw material meat; secondly, mixing and pulping the shaddock peel and coconut milk to obtain pulp; thirdly, conducting pickling; fourthly, grinding the germinated brown rice and buckwheat seeds into powder tobe mixed to obtain mixed powder; fifthly, evenly stirring a pickled crude product with the mixed powder, and putting the mixture into a casing for sausage filling operation; sixthly, transferring thefilled sausage into a fermentation room for slow fermentation; seventhly, drying, vacuum packaging and cooking the fermented sausage to obtain the healthy sausage. The healthy sausage can effectivelyreduce the content of animal fat and conform to the idea of healthy diet of modern people.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a healthy sausage and a preparation method thereof. Background technique [0002] Sausage is a traditional meat product in my country and is deeply loved by consumers. At present, the production process of sausage generally adopts traditional technology, that is, nitrate and nitrite are used as coloring agents. Chinese sausages have a long history, and there are many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages. The main difference is that Cantonese is sweet, while Sichuan is spicy. In the past, sausages were made every year before the New Year, but now sausages can be eaten at any time of the year. But eating homemade sausages during Chinese New Year has become a custom in many areas in the south, and it has been preserved to this day. The longest sausage in the world was on December 27, 2008. In Bucharest, the capital o...

AI Technical Summary

Problems solved by technology

The animal fat content of fermented sausage is as high as 40% to 50%, which is generally solid pig fat at room temperature. It is an important raw material for fermented sausage, but its content of saturated fatty acid and cholesterol is very high, and a large amount of saturated fatty acid Digestion and absorption of cholesterol can easily cause cardiovascular disease