Orange-flavor sausage and processing method thereof

Abstract

The invention discloses an orange-flavor sausage and a processing method thereof, and belongs to the technical field of food processing. The orange-flavor sausage comprises the following raw materials: modified hog casings, meat, salt, sugar, baijiu, sodium nitrite, monascus color, sodium erythorbate, fresh orange peel, orange-flavor edible essence and starch, wherein the modified hog casings areobtained after crosslinking modification of hog casings and a pigskin gelatin solution prepared from pigskin. According to the sausage, the tensile strength and taste of the sausage are improved whilethe fishy smell of a sausage casing and extra oil are removed, the sausage casing does not separate from meat filling after heating, and meanwhile, the orange flavor of the sausage can be highlighted.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an orange-flavored sausage and a processing method thereof. Background technique [0002] Sausage products are one of the cured products, which means that the meat is marinated (or not cured), chopped, chopped, emulsified into meat filling (diced meat, minced meat or a mixture thereof) and added with seasonings, spices or fillings It is a meat product that is filled with casings, and then baked, cooked, fermented, dried and other processes (or several of them). The aroma in traditional sausages is mainly reflected by the smoky flavor deposited after smoking. Although it can give meat products a unique flavor and color, there are still many shortcomings. For example, the incomplete combustion products of smoked materials will directly pollute meat products. It not only contains the flavor components needed for smoked products, but also contains harmful substances such as ...

AI Technical Summary

Problems solved by technology

The aroma in traditional sausages is mainly reflected by the smoky flavor deposited after smoking. Although it can give meat products a unique flavor and color, there are still many shortcomings. For example, the incomplete combustion products of smoked materials will directly pollute meat products. It not only contains the flavor components needed for smoked products, but also contains harmful substances such as benzopyrene, which has strong carcinogenic, teratogenic and mutagenic properties, or the accumulation of nitrite and nitrate in the sausage, causing sub- Nitrate poisoning and high salt content will increase the burden on the kidneys, damage the gastrointestinal mucosa, and cause gastrointestinal inflammation or gastric ulcers. Therefore, meat products smoked by traditional smoking processing methods have greater safety hazards

[0003] In addition, in order to pursue the taste and aroma of sausages, natural pig casings are usually used, but natural pig casings are thin in texture and low in tensile strength, easy to be pierced or broken, easy to break when filling meat, and the inner wall The upper mucous membrane layer and oil are more, the taste is strong, and it is not easy to clean. If it is not treated properly, the casing is likely to shrink in a short time after high-temperature cooking, causing the meat filling to separate from the casing, and the meat viscosity is reduced.

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