Young-garlic-shoot flavored emulsified sausage and processing method thereof

Abstract

The invention relates to the technical field of food processing, and specifically discloses a young-garlic-shoot flavored emulsified sausage and a processing method thereof. The sausage is prepared from the following raw materials by weight: fresh pork, young garlic shoots, auxiliary materials and seasonings. The processing method comprises the following steps: soaking the young garlic shoots in asalt solution, carrying out dicing for subsequent usage, cutting the pork into meat blocks, carrying out mincing, putting raw materials and the auxiliary materials into a vacuum chopper mixer, carrying out chopping and blending so as to prepare minced meat, uniformly stirring the minced meat and the diced young garlic shoots, filling sausage casings with the minced meat mixed with the diced younggarlic shoots, carrying out drying and shaping, performing vacuum packaging on the dried sausages, and performing cooking sterilization. According to the invention, the young garlic shoots are soakedin the composite salt solution in advance and undergo measures like short-time blanching with high-temperature steam, so the problem of easy browning of the color of the young garlic shoots and products thereof is solved; meanwhile, the young-garlic-shoot flavored emulsified sausage is natural in flavor, free of any pigment and fresh in appearance, is greatly improved in the content of dietary fiber and has comprehensive nutritional values.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a garlic-flavored emulsified sausage and a processing method thereof. Background technique [0002] During the processing of meat products, sometimes corn, garlic, etc. are added to increase the flavor of the product. In recent years, people's food consumption concept has changed to diversification, fashion and complete nutrition. Meat products lack dietary fiber. The development of meat products rich in dietary fiber and with a variety of natural flavors is the main direction of future technology development. Scientific researchers have encountered many technical difficulties in the previous attempts. Fruit and vegetable raw materials are added to emulsified products after blanching, which is prone to browning during storage; in addition, the vegetables after blanching must maintain a bright green color , but also effectively kill microorganisms to avoid secondary pollu...

AI Technical Summary

Problems solved by technology

[0003] The invention aims to provide a garlic-flavored emulsified sausage and a processing method thereof. The prepared sausage has a natural flavor, does not use any pigment, is milky white in color, and can be seen with bright green garlic granules, which is beautiful and fresh, greatly increases the content of dietary fiber, and has comprehensive nutritional value. , unique flavor, solves the problem of the color of garlic sprouts and its easy browning in the product