Taiwan-style pure meat sausage fermented with kaoliang spirit and preparation method of Taiwan-style pure meat sausage

Abstract

The invention relates to the field of meat sausage processing, in particular to a Taiwan-style pure meat sausage fermented with kaoliang spirit and a preparation method thereof.The Taiwan-style pure meat sausage fermented with kaoliang spirit is prepared from meat pulp and drinking wine, the weight ratio of the drinking wine in the raw materials is 0.08%-0.3%, and the meat pulp is prepared from, by weight, 70-75 parts of pig hind leg meat, 2-3 parts of chicken breast meat, 7-7.5 parts of backfat, 0.5-1.5 parts of salt and 3-4 parts of ice water; 0.2 to 0.35 part of phosphate, 0.02 to 0.06 part of spice and 2 to 3 parts of white granulated sugar. The raw materials and the technology are innovated, the pure meat sausage is fused with the sweet and fragrant flavor of Taiwan and the low-temperature fermentation bouquet of Chinese Taiwan kaoliang spirit, the bouquet fermentation Taiwan pure meat sausage is elaborately prepared, and the flavor is unique; by means of the pickling and fermenting device and technology of a special structure, the sorghum liquor and the meat pulp can be fully stirred, pickled and fermented, and therefore the roast sausages which are uniform and consistent in taste, good in elasticity and unique in flavor are obtained.

Description

Technical Field

[0001] The invention relates to the field of meat sausage processing, and in particular to a Taiwanese pure meat grilled sausage fermented with sorghum wine and a preparation method thereof. Background Art

[0002] Grilled sausage is a low-temperature meat product with traditional Chinese flavor produced using modern Western meat processing technology. It is made of pork, chicken, and beef as the main raw materials, and is processed through processes such as mincing, marinating, adding auxiliary materials, vacuum filling, smoking, baking, and packaging. With the improvement of people's quality of life, grilled sausages with high meat content are becoming more and more popular among consumers.

[0003] Pure meat grilled sausage is a high-quality grilled sausage made from pork as the main raw material, that is, 80% or more, or supplemented with a small amount of chicken, which is made by mixing, stirring and filling. The mainstream products on the market are mostly original or black pepper flavored, and the products are relatively single. In order to allow consumers to have more independent choices, this case was created. Summary of the invention

[0004] An object of the present invention is to solve at least the above-mentioned problems through a Taiwanese pure meat grilled sausage fermented with sorghum wine and a preparation method thereof.

[0005] In order to solve the above technical problems, the technical solution adopted by the present invention is as follows: a Taiwanese pure meat grilled sausage fermented with sorghum wine, the raw materials include meat slurry and drinking wine, the weight proportion of drinking wine in the raw materials is 0.08%-0.3%, and the meat slurry includes the following components by weight: 70-75 parts of pork hind leg meat, 2-3 parts of chicken breast meat, 7-7.5 parts of back fat, 0.5-1.5 parts of salt, 3-4 parts of ice water, 0.2-0.35 parts of phosphate, 0.02-0.06 parts of spices, and 2-3 parts of white sugar.

[0006] Preferably, the meat slurry comprises the following components in parts by weight: 73 parts of pork hind leg meat, 2.5 parts of chicken breast meat, 7.2 parts of back fat, 1 part of salt, 3.4 parts of ice water, 0.27 parts of phosphate, 0.04 parts of spices, and 2.6 parts of white sugar.

[0007] Preferably, the weight proportion of drinking wine in the raw materials is 0.1%.

[0008] Preferably, the weight proportion of drinking wine in the raw materials is 0.2%.

[0009] Preferably, the drinking wine is sorghum wine.

[0010] The method for preparing the Taiwanese pure meat grilled sausage fermented with sorghum wine comprises the following steps:

[0011] Step a, preparing and grinding the raw materials of the meat paste according to a certain proportion;

[0012] Step b, stirring and beating the minced meat slurry;

[0013] Step c, adding the mixture to the meat paste in proportion, and performing mixed pickling and fermentation treatment;

[0014] Step d, stirring the fermented raw materials for a second time;

[0015] Step e, performing enema on the raw materials after secondary stirring;

[0016] Step f, the obtained enema is subjected to segmentation and shaping;

[0017] Step g, sequentially steaming, cooling, cutting, vacuum packaging, freezing, metal inspection and packing.

[0018] Preferably, in the step a, a double-auger meat grinder is used to mince the raw materials of the meat slurry; in the step b, a chopper is used to beat the raw materials of the meat slurry; in the step c, a pickling and fermentation device is used to mix, pickle and ferment the raw materials; in the step d, a mixer is used to stir the raw materials for a second time; in the step e, a vacuum sausage stuffer is used to perform sausage stuffing; in the step g, a cooking box is used to steam the meat, and a metal detector is used to perform metal inspection.

[0019] Preferably, the pickling and fermentation treatment time of the drinking wine is 10 hours.

[0020] Preferably, the pickling and fermenting device comprises a base, an outer pot body, a tilting motor, a positioning mechanism, an inner pot body, a main agitator, an inner pot lifting mechanism and a main agitating lifting mechanism, the base is provided with a pot rack, the outer pot body can be rotatably arranged on the pot rack and driven by the tilting motor to flip, the top of the outer pot body is provided with an opening, and the side wall and the bottom are provided with an outer jacket, the positioning mechanism comprises a positioning cylinder and a positioning ring, the positioning cylinder is fixedly arranged on the pot rack, the positioning ring is fixedly arranged on the outer wall of the outer pot body at a position corresponding to the positioning cylinder, and the positioning cylinder The end of the piston rod can be inserted into the positioning hole of the positioning ring to position the outer pot body. The top plate of the inner pot body is sealed against the top plate of the outer pot body. The inner pot body is provided with an annular inner jacket, which is suspended inside the outer pot body. The middle of the inner jacket is a stirring channel for accommodating the main stirrer. A circulation port is formed between the bottom of the inner jacket and the bottom of the outer pot body, a return channel is formed between the inner jacket and the inner wall of the outer pot body, a return port is provided between the inner jacket and the top plate of the inner pot body, and the top of the return port is inclined downward from the return channel to the stirring channel. The stirring channel and the circulation port are arranged on the inner jacket. The return material channel and the return material port constitute a circulating stirring channel for the raw materials. An auxiliary stirrer is arranged in the return material channel. The auxiliary stirrer is driven to rotate by an auxiliary stirring motor fixed on the top plate of the inner pot body. The top plate of the main stirrer is sealed against the top plate of the inner pot body. A main stirring motor and an air pressure control valve are arranged above the top plate of the main stirrer. A main stirring shaft located in the stirring channel is arranged below the top plate. A spiral blade is arranged on the upper part of the main stirring shaft and a stirring rod is arranged on the lower part. The inner pot lifting mechanism includes an inner pot bracket, an inner pot lifting hydraulic cylinder and an inner pot lifting guide. Rod, the inner pot bracket is fixedly connected to the inner pot body, the cylinder body of the inner pot lifting hydraulic cylinder is fixedly connected to the base, the piston rod is fixedly connected to the inner pot bracket, the bottom of the inner pot lifting guide rod is fixedly connected to the base and is slidably connected to the inner pot bracket, the main stirring lifting mechanism includes a main stirring bracket, a main stirring lifting hydraulic cylinder and a main stirring lifting guide rod, the main stirring bracket is fixedly connected to the main stirrer, the cylinder body of the main stirring lifting hydraulic cylinder is fixedly connected to the inner pot bracket, the piston rod is fixedly connected to the main stirring bracket, the bottom of the main stirring lifting guide rod is fixedly connected to the inner pot bracket, and is slidably connected to the main stirring bracket.

[0021] Preferably, in step c, the mixed pickling and fermentation treatment of the raw materials using a pickling and fermentation device comprises the following steps:

[0022] Step 1), the piston rod end of the positioning cylinder is inserted into the positioning hole of the positioning ring to position the outer pot body, the inner pot body and the main agitator are lifted by the inner pot lifting hydraulic cylinder, and the agitator is lifted by the main agitator lifting hydraulic cylinder, at which time the outer pot body, the inner pot body and the main agitator are separated;

[0023] Step 2), adding the raw materials into the outer pot body, the inner pot body and the main agitator are lowered into the outer pot body, the main agitator and the auxiliary agitator are started to stir the raw materials, and the spiral blades on the upper part of the main agitator drive the raw materials in the stirring channel to move downward, so that the raw materials flow in the circulating stirring channel, and the inner jacket and the outer jacket are simultaneously cooled by the coolant, and the air pressure control valve is opened to pass dry nitrogen, the air pressure is 760-800 mmHg, the temperature inside the inner pot body is 5-8 degrees Celsius, and the cooling fermentation time is 9-11 hours;

[0024] Step 3), hot water is introduced into the inner and outer jackets, the temperature of the inner pot is raised to 30-35 degrees Celsius, the air pressure control valve is connected to the vacuum pump, the outer pot is evacuated, and stirring is continued for 2-3 hours;

[0025] Step 4), the piston rod end of the positioning cylinder is disengaged from the positioning hole of the positioning ring, the positioning of the outer pot body is released, the outer pot body, the inner pot body and the main agitator are separated, and the outer pot body is driven by the tilting motor to flip over and pour out the raw materials.

[0026] From the above description, it can be seen that the Taiwanese pure meat grilled sausage fermented with sorghum wine and the preparation method thereof provided by the present invention have the following beneficial effects: the present invention integrates the sweet and fragrant flavor of Taiwanese style and the low-temperature fermentation aroma of Chinese Taiwan sorghum wine into the pure meat grilled sausage through innovative raw materials and processes, and carefully formulates the wine-aroma fermented Taiwanese pure meat grilled sausage with unique flavor; through the specially structured pickling and fermentation device and process, the sorghum wine and the meat slurry can be fully stirred, pickled and fermented, so as to obtain a grilled sausage with uniform taste, good elasticity and unique flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 It is a structural schematic diagram of the pickling and fermentation device. DETAILED DESCRIPTION

[0028] The present invention is further described below through specific implementation modes.

[0029] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0030] The invention discloses a Taiwanese pure meat grilled sausage fermented with kaoliang wine, wherein the raw materials include meat slurry and drinking wine, wherein the weight proportion of drinking wine in the raw materials is 0.08%-0.3%, and the meat slurry includes the following components by weight: 70-75 parts of pork hind leg meat, 2-3 parts of chicken breast meat, 7-7.5 parts of back fat, 0.5-1.5 parts of salt, 3-4 parts of ice water, 0.2-0.35 parts of phosphate, 0.02-0.06 parts of spices, and 2-3 parts of white sugar. The invention integrates the sweet and fragrant flavor of Taiwanese style and the wine aroma of low-temperature fermentation of Chinese Taiwan kaoliang wine through innovative raw materials and processes, and carefully prepares the wine-aroma fermented Taiwanese pure meat grilled sausage with unique flavor.

[0031] The meat paste includes the following components by weight: 73 parts of pork hind leg meat, 2.5 parts of chicken breast meat, 7.2 parts of back fat, 1 part of salt, 3.4 parts of ice water, 0.27 parts of phosphate, 0.04 parts of spices, and 2.6 parts of white sugar.

[0032] The weight proportion of drinking wine in the raw materials is 0.1%.

[0033] The weight proportion of drinking wine in the raw materials is 0.2%.

[0034] The drinking wine is sorghum liquor, which adopts 53% vol Taiwan sorghum liquor.

[0035] A method for preparing Taiwanese pure meat grilled sausage fermented with sorghum wine comprises the following steps:

[0036] Step a, preparing and grinding the raw materials of the meat paste according to a certain proportion;

[0037] Step b, stirring and beating the minced meat slurry;

[0038] Step c, adding the mixture to the meat paste in proportion, and performing mixed pickling and fermentation treatment;

[0039] Step d, stirring the fermented raw materials for a second time;

[0040] Step e, performing enema on the raw materials after secondary stirring;

[0041] Step f, the obtained enema is subjected to segmentation and shaping;

[0042] Step g, sequentially steaming, cooling, cutting, vacuum packaging, freezing, metal inspection and packing.

[0043] Through experiments, comparative tests were carried out, in which sorghum wine was mixed with meat slurry at a ratio of 0%, 0.1%, 0.2%, and 0.3% respectively, and marinated and fermented at low temperature. After 0h, 5h, 10h, and 15h, the materials were mixed for the second time and formed. After the processes of steaming, cooling, packaging, and freezing, the taste and flavor were tested. The elasticity of pure meat grilled sausages with different amounts of liquor added at different times varies greatly; when the amount of sorghum liquor added is 0%, the elasticity of the finished pure meat sausage does not change much after different times of pickling and fermentation, and the pickling time has only a slight effect on the pure meat grilled sausage when no sorghum liquor is added; when the amount of sorghum liquor added is 0.1% and the sausage is pickled for 10 hours, the elasticity reaches the maximum value, and the elasticity shows a negative growth trend from 10h to 15h; when the amount of sorghum liquor added is 0.3% and the sausage is pickled for 15h, the elasticity reaches the minimum value, and the elasticity is much lower than that of the pure meat grilled sausage with an addition of 0%. It can be seen that when the amount of sorghum liquor added is 0.1% and the sausage is pickled for 10 hours, the elasticity of the pure meat grilled sausage reaches the maximum.

[0044] In addition, the sausages were subjected to sensory evaluation. The method was as follows: the finished Taiwanese pure meat sausages were baked at 180°C for 30 minutes before sensory evaluation. The products were numbered, and 10 tasters were randomly invited to taste and test the products. The sensory evaluation of the products was performed, and the score was the sensory score of the product. An appropriate amount of sample was placed on a white porcelain plate, and the color and state were observed under natural light. After the sample was cooked, it was smelled and tasted. Each assessor conducted the evaluation individually, without contact or communication with each other, and rinsed his mouth with clean water between each evaluation.

[0045] The scoring criteria are as follows:

[0046] Item 1: Color, accounting for 15% of the total score:

[0047] The appearance is pink, with good and uniform color and obvious gloss, and the score is 85-100 points;

[0048] The appearance is light pink, the color is uniform, the gloss is slightly weak, and the score is 60-85 points;

[0049] The appearance is grayish white, the luster is dull, and the score is below 60 points;

[0050] Item 2: Aroma and taste, accounting for 30% of the total score:

[0051] The meaty aroma is harmonious, with a slight flavor of white wine, salty and palatable, moist, not fishy or greasy, and the score is 85-100 points;

[0052] The meaty aroma is harmonious, with a slight flavor of white wine, moderately salty, and juicy, with a score of 60-85 points;

[0053] The meaty aroma is not harmonious, the white wine flavor is obvious, and there is a fishy and greasy feeling, and the score is less than 60 points;

[0054] Item 3: Organizational structure, total score 25%:

[0055] The texture is dense and uniform, the cut surface is flat, there are no pores, no fat or water precipitation, and the score is 85-100 points;

[0056] The texture is dense, the cut surface is flat, there are small pores, and there is a little fat or water precipitation, and the score is 60-85 points;

[0057] The texture is loose, the cut surface is rough and porous, and there is fat or water precipitation, and the score is less than 60 points;

[0058] Item 3: Taste, accounting for 30% of the total score:

[0059] The meat is tender, elastic, moderately hard and chewy, with a score of 85-100 points;

[0060] The meat is tender, elastic and chewy, with a score of 60-85 points;

[0061] Poor elasticity, tough meat, poor chewiness, score below 60 points;

[0062] After evaluation, the overall scores were mostly concentrated between 75 and 85 points. Among them, when the initial addition of sorghum wine was 0.2%, tasters reported that the pure meat grilled sausage flavor was more obvious, causing the score to begin to decrease; when the initial addition of sorghum wine reached 0.3%, tasters reported that the pure meat grilled sausage liquor flavor was obvious and the flavor was not harmonious, resulting in the lowest score. When the initial addition of sorghum wine was 0.1%, the score was relatively good, with the highest score reaching 88.7.

[0063] In summary, the effects of sorghum wine addition and marinating time on the quality of Taiwanese pure meat grilled sausage were discussed from the aspects of elasticity and sensory evaluation. Through multi-level single factor test, it was confirmed that the addition of 0.1% sorghum wine and low-temperature marinating and fermentation for 10 hours can achieve better taste and flavor and achieve better product effect.

[0064] In step a, a double-auger meat grinder is used to mince the raw materials of meat slurry; in step b, a chopper is used to beat the raw materials of meat slurry; in step c, a pickling and fermentation device is used to mix, pickle and ferment the raw materials; in step d, a mixer is used to stir the raw materials for a second time; in step e, a vacuum sausage stuffer is used to stuff the sausage; in step g, a cooking box is used to steam the meat, and a metal detector is used to detect metal.

[0065] The pickling and fermentation time of drinking wine is 10 hours.

[0066] like Figure 1The pickling and fermenting device comprises a base 1, an outer pot body 2, a tilting motor 3, a positioning mechanism 4, an inner pot body 5, a main agitator 6, an inner pot lifting mechanism and a main agitation lifting mechanism. A pot frame 11 is provided on the base 1. The outer pot body 2 can be rotatably arranged on the pot frame 11 and driven by the tilting motor 3 to flip. The outer wall of the outer pot body 2 is provided with a heat preservation layer. The top of the outer pot body 2 is provided with an opening, and the side wall and the bottom are provided with an outer jacket 21. The positioning mechanism 4 comprises a positioning cylinder 41 and a positioning ring 42. The positioning cylinder 41 is fixedly arranged on the pot frame 11, and the positioning ring 42 is fixedly arranged on the outer wall of the outer pot body 2 at a position corresponding to the positioning cylinder 41. The piston rod end of the positioning cylinder 41 can be inserted into the positioning ring 42. The inner pot body 5 is provided with a ring-shaped inner jacket 51, which is suspended inside the outer pot body 2. The middle of the inner jacket 51 is a stirring channel 22 for accommodating the main agitator 6. A circulation port 23 is formed between the bottom of the inner jacket 51 and the bottom of the outer pot body 2. A return channel 24 is formed between the inner jacket 51 and the inner wall of the outer pot body 2. A return port 25 is provided between the inner jacket 51 and the top plate of the inner pot body 5. The top of the return port 25 is inclined downward from the return channel 24 to the stirring channel 22, so as to guide the raw materials to flow below the stirring channel 22. The stirring channel 22 and the circulation port 23 are provided between the inner jacket 51 and the inner wall of the outer pot body 2. 23. The return material channel 24 and the return material port 25 constitute a circulation stirring channel 22 for raw materials. An auxiliary stirrer 52 is arranged in the return material channel 24. The auxiliary stirrer 52 is driven to rotate by an auxiliary stirring motor fixed on the top plate of the inner pot body 5. The top plate of the main stirrer 6 is sealed against the top plate of the inner pot body 5. A main stirring motor and an air pressure control valve 61 are arranged above the top plate of the main stirrer 6. The air pressure control valve 61 is connected to the air port on the top plate. An inclined block for blocking the material is arranged below the air port. A main stirring shaft located in the stirring channel 22 is arranged below the top plate. A spiral blade 62 is arranged on the upper part of the main stirring shaft and a stirring rod is arranged on the lower part. The inner pot lifting mechanism includes an inner pot bracket 71, an inner pot lifting mechanism The hydraulic cylinder 72 and the inner pot lifting guide rod 73, the inner pot bracket 71 is fixedly connected to the inner pot body 5, the cylinder body of the inner pot lifting hydraulic cylinder 72 is fixedly connected to the base 1, the piston rod is fixedly connected to the inner pot bracket 71, the bottom of the inner pot lifting guide rod 73 is fixedly connected to the base 1 and is slidably connected to the inner pot bracket 71, the main stirring lifting mechanism includes a main stirring bracket 81, a main stirring lifting hydraulic cylinder 82 and a main stirring lifting guide rod 83, the main stirring bracket 81 is fixedly connected to the main stirrer 6, the cylinder body of the main stirring lifting hydraulic cylinder 82 is fixedly connected to the inner pot bracket 71, the piston rod is fixedly connected to the main stirring bracket 81, the bottom of the main stirring lifting guide rod 83 is fixedly connected to the inner pot bracket 71 and is slidably connected to the main stirring bracket 81.The outer pot body 2 and the top plate of the inner pot body 5, the main agitator 6 and the top plate of the inner pot body 5 are sealed by sealing rings and locked and fixed by locks. The inlet and outlet of the outer jacket 21 and the inner jacket 51 are connected with the cooling pipeline or the heating pipeline through the reversing valve. By switching the reversing valve, the input of coolant or hot water into the jacket can be controlled to realize the cooling or heating of the inner jacket 51 and the outer jacket 21. The double temperature adjustment method of the inner jacket 51 and the outer jacket 21 can greatly improve the speed of heating or cooling, and make the internal temperature uniform. In addition, the double stirring of the main agitator 6 and the auxiliary stirring, and the raw material circulation stirring channel 22 composed of the inner jacket 51 and the outer jacket 21 make the stirring, fermentation and pickling of the materials uniform and the temperature distribution, thereby improving The pickling speed is high, and the taste after pickling is uniform and has good elasticity; an air pressure control valve 61 is arranged on the top plate of the inner pot body 5, and the air pressure control valve 61 is a multi-directional control valve, which can be switched to be connected with the pressurized nitrogen pipeline to pressurize the inside of the pot body, and can also be switched to be connected with the vacuum pump to evacuate the inside of the pot body. In the nitrogen pressurized environment, the volatilization of alcohol can be effectively suppressed, and the cooling of the inner and outer jackets 21 can make the alcohol be preserved in the raw materials to the maximum extent, so that the raw materials can be effectively pickled, and in the vacuum environment, the volatilization of alcohol will be accelerated, and the heating of the inner and outer jackets 21 can appropriately reduce the alcohol content in the raw materials to avoid the excessive wine taste of the sausage. A temperature sensor is arranged inside the pot body to cooperate with the control valve to adjust the temperature inside the pot body; a plurality of positioning mechanisms 4 are arranged.

[0067] In step c, the mixed pickling and fermentation treatment of the raw materials using a pickling and fermentation device includes the following steps:

[0068] Step 1: Insert the piston rod end of the positioning cylinder 41 into the positioning hole of the positioning ring 42 to position the outer pot body 2, lift the inner pot body 5 and the main agitator 6 through the inner pot lifting hydraulic cylinder 72, and lift the agitator through the main agitator lifting hydraulic cylinder 82. At this time, the outer pot body 2, the inner pot body 5 and the main agitator 6 are separated;

[0069] Step 2, add the raw materials into the outer pot body 2, the inner pot body 5 and the main agitator 6 are lowered into the outer pot body 2, the main agitator 6 and the auxiliary agitator 52 are started to stir the raw materials, and the spiral blade 62 on the upper part of the main agitator 6 drives the raw materials in the stirring channel 22 to move downward, so that the raw materials flow in the circulating stirring channel 22, and the inner jacket 51 and the outer jacket 21 are simultaneously cooled by passing the coolant, and the air pressure control valve 61 is opened to pass dry nitrogen, the air pressure is 760-800 mmHg, the temperature inside the inner pot body 5 is 5-8 degrees Celsius, and the cooling fermentation time is 9-11 hours; in a dry nitrogen environment, the volatilization of alcohol can be effectively reduced, while in a vacuum it will promote the volatilization of alcohol. At low temperatures, the alcohol volatilizes slowly, and at high temperatures, the alcohol volatilizes quickly. Therefore, the present invention is now fermented in a low-temperature dry nitrogen environment, less alcohol volatilizes, and then stirred in a normal temperature vacuum environment, at this time, part of the alcohol will volatilize, thereby reducing the subsequent wine taste of the sausage.

[0070] Step 3, hot water is introduced into the inner jacket 51 and the outer jacket 21, the temperature in the inner pot body 5 is raised to 30-35 degrees Celsius, the air pressure control valve 61 is connected to the vacuum pump, the outer pot body 2 is evacuated, and stirring is continued for 2-3 hours; this process is intended to increase the alcohol volatilization rate, reduce the alcohol content, and thus reduce the alcohol taste;

[0071] Step 4, the piston rod end of the positioning cylinder 41 is disengaged from the positioning hole of the positioning ring 42, the positioning of the outer pot body 2 is released, the outer pot body 2, the inner pot body 5 and the main agitator 6 are separated, and the outer pot body 2 is driven by the tilting motor 3 to flip, and the raw materials are poured out to obtain the marinated raw materials.

[0072] The above are only some specific implementation methods of the present invention, but the design concept of the present invention is not limited thereto. Any non-substantial changes to the present invention using this concept shall be deemed as an infringement of the protection scope of the present invention.

Claims

1. A Taiwanese pure meat grilled sausage fermented with sorghum wine, characterized by: The raw materials include meat slurry and drinking wine, the weight proportion of drinking wine in the raw materials is 0.08%-0.3%, and the meat slurry includes the following components by weight: 70-75 parts of pork hind leg meat, 2-3 parts of chicken breast meat, 7-7.5 parts of back fat, 0.5-1.5 parts of salt, 3-4 parts of ice water, 0.2-0.35 parts of phosphate, 0.02-0.06 parts of spices, and 2-3 parts of white sugar.

2. The Taiwanese pure meat grilled sausage fermented with sorghum wine according to claim 1, characterized in that: The meat slurry comprises the following components in parts by weight: 73 parts of pork hind leg meat, 2.5 parts of chicken breast meat, 7.2 parts of back fat, 1 part of salt, 3.4 parts of ice water, 0.27 parts of phosphate, 0.04 parts of spices, and 2.6 parts of white sugar.

3. The Taiwanese pure meat grilled sausage fermented with sorghum wine according to claim 1, characterized in that: The weight proportion of drinking wine in the raw materials is 0.1%.

4. The Taiwanese pure meat grilled sausage fermented with sorghum wine according to claim 1, characterized in that: The weight proportion of drinking wine in the raw materials is 0.2%.

5. The Taiwanese pure meat grilled sausage fermented with kaoliang wine according to claim 1, characterized in that: The drinking wine is sorghum wine.

6. The method for preparing Taiwanese pure meat grilled sausage fermented with kaoliang wine according to any one of claims 1 to 6, characterized in that: The steps include: Step a, preparing and grinding the raw materials of the meat paste according to a certain proportion; Step b, stirring and beating the minced meat slurry; Step c, adding the mixture to the meat paste in proportion, and performing mixed pickling and fermentation treatment; Step d, stirring the fermented raw materials for a second time; Step e, performing enema on the raw materials after secondary stirring; Step f, tying and shaping the obtained enema; Step g, sequentially steaming, cooling, cutting, vacuum packaging, freezing, metal inspection and packing.

7. The method for preparing Taiwanese pure meat grilled sausage fermented with kaoliang wine according to claim 6, characterized in that: In the step a, a double-auger meat grinder is used to mince the raw materials of the meat slurry; in the step b, a chopper is used to beat the raw materials of the meat slurry; in the step c, a pickling and fermentation device is used to mix, pickle and ferment the raw materials; in the step d, a mixer is used to stir the raw materials for a second time; in the step e, a vacuum sausage stuffer is used to perform sausage stuffing; in the step g, a cooking box is used to steam the raw materials, and a metal detector is used to perform metal detection.

8. The method for preparing Taiwanese pure meat grilled sausage fermented with kaoliang wine according to claim 7, characterized in that: The pickling and fermentation time of drinking wine is 10 hours.

9. The method for preparing Taiwanese pure meat grilled sausage fermented with kaoliang wine according to claim 7, characterized in that: The pickling and fermenting device comprises a base, an outer pot body, a tilting motor, a positioning mechanism, an inner pot body, a main agitator, an inner pot lifting mechanism and a main agitating lifting mechanism. A pot rack is arranged on the base, the outer pot body can be rotatably arranged on the pot rack and turned over by the tilting motor. An opening is arranged on the top of the outer pot body, and an outer jacket is arranged on the side wall and the bottom. The positioning mechanism comprises a positioning cylinder and a positioning ring. The positioning cylinder is fixed on the pot rack, the positioning ring is fixed on the outer wall of the outer pot body at a position corresponding to the positioning cylinder, and the piston of the positioning cylinder The end of the rod can be inserted into the positioning hole of the positioning ring to position the outer pot body. The top plate of the inner pot body is sealed against the top plate of the outer pot body. The inner pot body is provided with an annular inner jacket, which is suspended inside the outer pot body. The middle of the inner jacket is a stirring channel for accommodating the main stirrer. A circulation port is formed between the bottom of the inner jacket and the bottom of the outer pot body, a return channel is formed between the inner jacket and the inner wall of the outer pot body, a return port is provided between the inner jacket and the top plate of the inner pot body, and the top of the return port is inclined downward from the return channel to the stirring channel. The stirring channel, the circulation port, and the return port are arranged on the inner wall of the inner pot body. The material channel and the return material port constitute a circulation stirring channel for the raw materials. An auxiliary stirrer is arranged in the return material channel. The auxiliary stirrer is driven to rotate by an auxiliary stirring motor fixed on the top plate of the inner pot body. The top plate of the main stirrer is sealed against the top plate of the inner pot body. A main stirring motor and an air pressure control valve are arranged above the top plate of the main stirrer. A main stirring shaft located in the stirring channel is arranged below the top plate. A spiral blade is arranged on the upper part of the main stirring shaft and a stirring rod is arranged on the lower part. The inner pot lifting mechanism includes an inner pot bracket, an inner pot lifting hydraulic cylinder and an inner pot lifting guide rod. The inner pot bracket is fixedly connected to the inner pot body, the cylinder body of the inner pot lifting hydraulic cylinder is fixedly connected to the base, the piston rod is fixedly connected to the inner pot bracket, the bottom of the inner pot lifting guide rod is fixedly connected to the base and is slidably connected to the inner pot bracket, the main stirring lifting mechanism includes a main stirring bracket, a main stirring lifting hydraulic cylinder and a main stirring lifting guide rod, the main stirring bracket is fixedly connected to the main stirrer, the cylinder body of the main stirring lifting hydraulic cylinder is fixedly connected to the inner pot bracket, the piston rod is fixedly connected to the main stirring bracket, the bottom of the main stirring lifting guide rod is fixedly connected to the inner pot bracket and is slidably connected to the main stirring bracket.

10. The method for preparing Taiwanese pure meat grilled sausage fermented with kaoliang wine according to claim 9, characterized in that: In the step c, the mixed pickling and fermentation treatment of the raw materials using a pickling and fermentation device comprises the following steps: Step 1), the piston rod end of the positioning cylinder is inserted into the positioning hole of the positioning ring to position the outer pot body, the inner pot body and the main agitator are lifted by the inner pot lifting hydraulic cylinder, and the agitator is lifted by the main agitator lifting hydraulic cylinder, at which time the outer pot body, the inner pot body and the main agitator are separated; Step 2), adding the raw materials into the outer pot body, the inner pot body and the main agitator are lowered into the outer pot body, the main agitator and the auxiliary agitator are started to stir the raw materials, and the spiral blades on the upper part of the main agitator drive the raw materials in the stirring channel to move downward, so that the raw materials flow in the circulating stirring channel, and the inner jacket and the outer jacket are simultaneously cooled by the coolant, and the air pressure control valve is opened to pass dry nitrogen, the air pressure is 760-800 mmHg, the temperature inside the inner pot body is 5-8 degrees Celsius, and the cooling fermentation time is 9-11 hours; Step 3), hot water is introduced into the inner and outer jackets, the temperature of the inner pot is raised to 30-35 degrees Celsius, the air pressure control valve is connected to the vacuum pump, the outer pot is evacuated, and stirring is continued for 2-3 hours; Step 4), the piston rod end of the positioning cylinder is disengaged from the positioning hole of the positioning ring, the positioning of the outer pot body is released, the outer pot body, the inner pot body and the main agitator are separated, and the outer pot body is driven by the tilting motor to flip over and pour out the raw materials.

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