Rehmannia-flavored sausage and preparation technology thereof

Abstract

The invention belongs to the technical field of sausage preparation, and particularly relates to a rehmannia-flavored sausage and a preparation technology thereof.The rehmannia-flavored sausage comprises meat, auxiliary materials, seasonings, food additives and sausage casings; the meat material consists of the following components in parts by mass: 60-75 parts of lean meat and 8-20 parts of fat meat; the auxiliary materials consist of the following components in parts by mass: 8-10 parts of prepared rehmannia root pulp, 1-3 parts of Chinese wolfberry fruit primary pulp, 12-20 parts of ice water and 2-5 parts of isolated soybean protein. According to the preparation method, the taste sense of a traditional sausage is broken, medicated food and delicious food are combined, the bitterness of the radix rehmanniae is removed through a nine-steaming and nine-drying method, the caramel sweet fragrance of the prepared rehmannia root is reserved, meanwhile, the prepared rehmannia root is combined with pork, a unique flavor is formed, and in the preparation process, various active ingredients in the radix rehmanniae are preserved, the taste of a traditional product is preserved, and potential values are generated.

Description

Technical Field

[0001] This invention belongs to the field of sausage preparation technology, and particularly relates to a Rehmannia glutinosa flavored sausage and its preparation process. Background Technology

[0002] Meat products refer to cooked or semi-cooked meat products made primarily from livestock and poultry meat and seasoned with spices. In other words, all meat products made primarily from livestock and poultry meat and seasoned with spices are called meat products, regardless of the processing method. Different ingredients can be added to meat products to enhance their flavor.

[0003] Rehmannia glutinosa, a traditional food and medicine, is prepared by processing raw Rehmannia glutinosa. It becomes warm in nature, sweet in taste, and rich in various natural active ingredients, making it a commonly used tonic in Traditional Chinese Medicine. However, due to its unique medicinal flavor and potential bitterness, improper processing can cause the bitterness to clash with the meaty aroma, resulting in an unpleasant flavor. Furthermore, improper processing may destroy its heat-sensitive active ingredients, causing it to lose its nutritional value.

[0004] The flavored sausages produced nowadays are processed directly with the meat itself to create sausages with different flavors such as salty, sweet, and spicy. As a common food in life, people nowadays pay attention to the nutritional value of food while also focusing on its taste. Therefore, we have designed a Rehmannia glutinosa flavored sausage with the nutritional value of traditional Chinese medicine. Summary of the Invention

[0005] Based on the technical problems existing in the background technology, the flavored sausages currently produced are all processed directly with the meat itself to produce sausages with different flavors such as salty, sweet, and spicy. As a common food in life, people nowadays pay attention to the nutritional value of food while also focusing on its taste. Therefore, this invention proposes a Rehmannia flavored sausage and its preparation process.

[0006] The present invention proposes a Rehmannia-flavored sausage, which includes meat, auxiliary materials, seasonings, food additives, and casing; The meat mixture is composed of the following components in parts by weight: 60-75 parts lean meat and 8-20 parts fat. The excipients consist of the following components in parts by weight: 8-10 parts Rehmannia glutinosa pulp, 1-3 parts Lycium barbarum pulp, 12-20 parts ice water, and 2-5 parts isolated soy protein. The seasoning is composed of the following components in parts by weight: 1.8-2.5 parts salt, 1.0-2.0 parts white sugar, 0.5-1.3 parts soy sauce, 0.5-1.3 parts oyster sauce, 0.3-1.0 parts Shaoxing wine, 0.1-0.2 parts white pepper powder, 0.05-0.15 parts five-spice powder, 0.25-0.5 parts ginger powder, and 0.25-0.5 parts garlic powder; The food additive is composed of the following components in parts by weight: 0.2-0.4 parts of compound phosphate, 0.03-0.05 parts of sodium isoascorbate, and 0.1-0.3 parts of konjac gum.

[0007] This invention also proposes a preparation process for Rehmannia glutinosa flavored sausage, comprising the following steps: Step S1: Pre-treat the meat by freezing the lean meat and fat separately to a core temperature of -2 to 0℃, then mince the lean meat into 4-8mm pieces and the fat into 6-10mm pieces. Step S2: Marinate the meat by mixing lean meat pieces with salt, compound phosphate, sodium isoascorbate and half ice water, and marinate at a low temperature of 0-4℃ for 12-24 hours. Step S3: Put the marinated lean meat pieces into a meat chopper and chop at high speed for 1-2 minutes. Then add the separated soy protein, konjac gum and the remaining half of the ice water, and continue chopping until the meat paste becomes a thick paste. Step S4: Add the prepared rehmannia root paste, goji berry paste, white sugar, soy sauce, oyster sauce, white pepper powder, five-spice powder, ginger powder, garlic powder, and Shaoxing wine in sequence, chop and mix well, and finally add the diced fatty meat, chop and mix at low speed for 15-20 seconds until well mixed. Step S5: Immediately transfer the chopped meat filling into a vacuum sausage stuffer; Step S6: Hang the stuffed sausages evenly on the smoking cart and put them into the drying room at 55-60℃. Dry for 30-40 minutes until the surface of the casing is dry. Cook using a stepped heating and steaming method. Step S7: Quickly spray the cooked sausage with cold water to cool it down until the core temperature is below 10°C. After it has cooled completely, drain the surface moisture and vacuum pack it.

[0008] Preferably, the method for preparing the prepared Rehmannia glutinosa pulp is as follows: a. Select high-quality raw Rehmannia root and clean it thoroughly; b. Perform the first steaming and first drying of raw Rehmannia glutinosa. Place the raw Rehmannia glutinosa in a steamer and steam it over high heat for 8-12 hours until the inside is black and moist. Then take it out and dry it until the outer skin is slightly dry. c. Repeat the "steam thoroughly - dry" steps in step b a total of nine times; d. Place the prepared Rehmannia glutinosa (after nine processing steps) and an equal amount of purified water into a colloid mill and grind them into a fine and fluid paste for later use.

[0009] Preferably, in step S3, the chopping process is paused 2-3 times, and a probe thermometer is inserted into the center of the meat filling to measure the temperature.

[0010] Preferably, in step S5, after the enema is completed, a fine needle is used to puncture holes evenly in the intestine. In step S6, the spacing between the suspended sausages is 2-3 cm.

[0011] Preferably, in step S6, the cooked sausage is subjected to secondary sterilization. The cooked sausage is rapidly cooled and then placed into a sterilization bag for pasteurization. The sterilization process maintains a core temperature of 90-95°C for 10-15 minutes.

[0012] Preferably, in step S6, the first stage involves steaming at 68°C for 20 minutes, and the second stage involves steaming at 75°C for 30 minutes.

[0013] Preferably, in step S7, after the cold water spray, the sausage is transferred to a cooling workshop and cooled further using air cooling.

[0014] Preferably, the prepared Rehmannia glutinosa pulp is directly pasteurized and then frozen and stored at -18°C or below.

[0015] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention breaks away from the traditional taste of meat sausages, combining medicinal cuisine with gourmet food. The bitterness of raw Rehmannia glutinosa is removed by steaming and drying nine times, while the caramel sweetness of cooked Rehmannia glutinosa is retained. At the same time, it is combined with pork to form a unique flavor. In the process of making it, a variety of active ingredients in Rehmannia glutinosa are preserved, thus preserving the taste and nutritional value of traditional products.

[0016] 2. The meat of the present invention is ground at low temperature to form a good emulsion system. The materials are added in stages and a gentle step-by-step cooking process is adopted to avoid the influence of additives on the active ingredients in Rehmannia glutinosa, and also to avoid the influence of high temperature heating and cooking on the active ingredients in Rehmannia glutinosa, so as to give full play to the role of Rehmannia glutinosa. Attached Figure Description

[0017] Figure 1 This is a flowchart of the preparation process of a Rehmannia-flavored sausage proposed in this invention; Figure 2 This is a flowchart illustrating the preparation process of a prepared Rehmannia glutinosa paste according to the present invention. Detailed Implementation

[0018] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0019] Reference Figures 1-2 A type of Rehmannia-flavored sausage, comprising meat, auxiliary ingredients, seasonings, food additives, and casing; The meat mixture consists of the following components by weight: 60 parts lean meat and 8 parts fat; The auxiliary ingredients consist of the following components by weight: 8 parts Rehmannia glutinosa pulp, 1 part Lycium barbarum pulp, 12 parts ice water, and 2 parts isolated soy protein. Rehmannia glutinosa pulp is the core of the flavor. If it is less than 8%, the flavor will be insufficient, and if it is more than 12%, it may introduce a slight bitter taste and affect the texture. Therefore, the amount added is controlled. Lycium barbarum is used to balance the sweetness and color.

[0020] The seasoning is composed of the following components by weight: 1.8 parts salt, 1.0 part white sugar, 0.5 parts soy sauce, 0.5 parts oyster sauce, 0.3 parts Shaoxing wine, 0.1 part white pepper powder, 0.05 parts five-spice powder, 0.25 parts ginger powder, and 0.25 parts garlic powder; The food additive is composed of the following components in parts by weight: 0.2 parts of compound phosphate, 0.03 parts of sodium isoascorbate, and 0.1 parts of konjac gum.

[0021] A preparation process for a Rehmannia glutinosa flavored sausage includes the following steps: Step S1: Pre-treat the meat by freezing the lean meat and fat separately to a core temperature of -2°C. Then, mince the lean meat into 4mm pieces and the fat into 6mm pieces. At this temperature, the meat has the best firmness, which is conducive to mincing. Preserving the texture of the meat pieces is the key to forming a good taste. Low temperature can solidify the meat pieces and harden the fat and protein in the meat. During mincing, the blade can cleanly cut the muscle and fat fibers to form regular particles.

[0022] Step S2: Marinate the meat by mixing lean meat granules with salt, compound phosphate, sodium isoascorbate and half ice water, and marinate at 0°C for 12 hours. This process can extract salt-soluble proteins from the meat, which are the basis for the emulsification, water retention and elasticity of the sausage.

[0023] Step S3: Place the marinated lean meat pieces into a meat chopper and chop at high speed for 1 minute. Then add the separated soy protein, konjac gum, and the remaining half of the ice water, and continue chopping until the meat paste becomes a thick paste. Rehmannia glutinosa is rich in sugars and various mineral ions, such as calcium, iron, and magnesium. One of the functions of complex phosphates in meat is to integrate metal ions. If it is directly mixed with high-concentration Rehmannia glutinosa paste, a slight reaction may occur, affecting the water-retaining efficiency of the phosphates. First, let the phosphates react fully with the lean meat and ice water to form a stable protein network before adding the Rehmannia glutinosa paste. This way, the water retention of the meat can be guaranteed without affecting the integration of the Rehmannia glutinosa flavor. Pause twice during the chopping process and use a probe thermometer to measure the temperature in the center of the meat filling. The meat filling will heat up during the high-speed friction. Once the temperature exceeds 12-15℃, the fat will begin to melt, the protein will denature, and the emulsion system will be destroyed, resulting in the product becoming oily, dry, and loose. Therefore, it is necessary to monitor the temperature during the chopping process at all times.

[0024] Step S4: Add the prepared rehmannia root paste, goji berry paste, white sugar, soy sauce, oyster sauce, white pepper powder, five-spice powder, ginger powder, garlic powder, and Shaoxing wine in sequence. Chop and mix well. Finally, add the diced fatty pork and chop at low speed for 15 seconds to mix evenly. Just mix until evenly mixed to retain the texture of the fatty pork and increase the chewiness and juiciness of the product.

[0025] Step S5: Immediately transfer the chopped minced meat into a vacuum sausage stuffer. After stuffing, use a fine needle to prick holes evenly in the sausage body. Incomplete air removal will cause the sausage body to rupture or form large holes when heated due to air expansion.

[0026] Step S6: Hang the filled sausages evenly on the smoking cart and put them into the drying room at 55℃. Dry for 30 minutes until the surface of the casing is dry. Use a stepped heating and steaming method to cook them. The distance between the hanging sausages should be 2cm. The gap between the sausages should not be too dense to ensure that the heating and drying are even and that a firm casing is formed. The cooked sausages are then subjected to secondary sterilization. The cooked sausages are rapidly cooled and then placed into sterilization bags for pasteurization. The sterilization process maintains a core temperature of 90°C for 10 minutes. This secondary sterilization process produces a product that can be stored at room temperature.

[0027] The first stage involves steaming at 68℃ for 20 minutes, and the second stage involves steaming at 75℃ for 30 minutes. The first stage allows the protein to coagulate slowly, while the second stage ensures that the core temperature reaches above 72℃, killing pathogenic bacteria. This gentle cooking process helps the flavor of Rehmannia glutinosa and the aroma of the meat to fully blend, avoiding flavor deterioration caused by high temperatures. Cooked Rehmannia glutinosa itself contains abundant reducing sugars and amino acids, which will cause the sausage to turn a reddish-brown color during the heating and cooking process, while avoiding excessively dark color and bitterness. The low temperature in the first stage allows the sugars in Rehmannia glutinosa to react slowly with the amino acids in the meat before rising to the sterilization temperature, resulting in a better flavor.

[0028] Step S7: Quickly spray the cooked sausage with cold water to cool it down until the core temperature is below 10°C. After it has cooled completely, drain the surface moisture and vacuum pack it. After being sprayed with cold water, the sausages are transferred to the cooling workshop and cooled further using air cooling. A two-stage cooling process using a combination of water cooling and air cooling is employed. If the cooling is too slow, the meat filling will continue to cook under residual heat, causing the meat to harden and dry out. Slow cooling is also a breeding ground for microorganisms, which seriously affects the shelf life and safety. Therefore, rapid and thorough cooling is necessary.

[0029] The method for preparing Rehmannia glutinosa juice is as follows: a. Select high-quality raw Rehmannia root and clean it thoroughly; b. Perform the first steaming and first drying of raw Rehmannia glutinosa. Place the raw Rehmannia glutinosa in a steamer and steam it over high heat for 8 hours until the inside is black and moist. Then take it out and dry it until the outer skin is slightly dry. c. Repeat the "steam thoroughly - dry in the sun" steps in step b a total of nine times. This process can completely remove the coldness of raw Rehmannia glutinosa and transform it into warm and nourishing Rehmannia glutinosa, and develop a rich caramel sweet aroma and a deep black color. d. Put the prepared Rehmannia glutinosa and an equal amount of purified water into a colloid mill and grind them into a fine and fluid paste for later use. Rehmannia glutinosa is rich in polysaccharides and fiber. Grinding it thoroughly with a colloid mill will ensure that it is fine. If it is not ground finely enough, tiny particles or fiber bundles will be formed in the meat filling, which will affect the smoothness of the sausage and may even clog the nozzle of the sausage stuffer during stuffing.

[0030] The prepared Rehmannia glutinosa pulp is directly pasteurized and frozen at -18℃. The prepared Rehmannia glutinosa pulp has a high water content and cannot be stored at room temperature for a long time. It needs to be sterilized and stored at low temperature to avoid the growth of microorganisms. Example

[0031] A Rehmannia-flavored sausage, comprising meat, auxiliary ingredients, seasonings, food additives, and casing; The meat mixture consists of the following components by weight: 70 parts lean meat and 15 parts fat. The auxiliary materials consist of the following components in parts by weight: 9 parts Rehmannia glutinosa pulp, 2 parts Lycium barbarum pulp, 17 parts ice water, and 3 parts isolated soy protein; The seasoning is composed of the following components in parts by weight: 2.0 parts salt, 1.5 parts white sugar, 1.0 part soy sauce, 1.0 part oyster sauce, 0.7 parts Shaoxing wine, 0.15 parts white pepper powder, 0.1 part five-spice powder, 0.35 parts ginger powder, and 0.35 parts garlic powder; The food additive is composed of the following components in parts by weight: 0.3 parts of compound phosphate, 0.04 parts of sodium isoascorbate, and 0.2 parts of konjac gum.

[0032] A preparation process for a Rehmannia glutinosa flavored sausage includes the following steps: Step S1: Pre-treat the meat by freezing the lean meat and fat separately to a core temperature of -1°C, then mince the lean meat into 6mm pieces and the fat into 8mm pieces. Step S2: Marinate the meat by mixing lean meat pieces with salt, compound phosphate, sodium isoascorbate and half ice water, and marinate at a low temperature of 2°C for 18 hours. Step S3: Put the marinated lean meat pieces into a meat chopper and chop at high speed for 1.5 minutes. Then add the separated soy protein, konjac gum and the remaining half of the ice water, and continue chopping until the meat paste becomes a thick paste. Pause 3 times during the chopping process and use a probe thermometer to insert into the center of the meat filling to measure the temperature. Step S4: Add the prepared rehmannia root paste, goji berry paste, white sugar, soy sauce, oyster sauce, white pepper powder, five-spice powder, ginger powder, garlic powder, and Shaoxing wine in sequence, chop and mix well, and finally add the diced fatty meat and chop and mix at low speed for 18 seconds until well mixed. Step S5: Immediately transfer the chopped minced meat into a vacuum sausage stuffer. After stuffing, use a fine needle to evenly prick holes in the sausage body. Step S6: Hang the filled sausages evenly on the smoking cart with a spacing of 2.5cm between them, and put them into the drying room at 57.5℃. Dry for 35 minutes until the casing surface is dry. Use a stepped heating and steaming method to cook the sausages. Perform secondary sterilization on the cooked sausages. Quickly cool the cooked sausages and then put them into sterilization bags for pasteurization. Maintain the core temperature at 92.5℃ for 12.5 minutes. Step S7: Quickly spray the cooked sausage with cold water to cool it down until the core temperature is below 10°C. After it has cooled completely, drain the surface moisture and vacuum pack it.

[0033] The method for preparing Rehmannia glutinosa juice is as follows: a. Select high-quality raw Rehmannia root and clean it thoroughly; b. Perform the first steaming and first drying of raw Rehmannia glutinosa. Place the raw Rehmannia glutinosa in a steamer and steam it over high heat for 10 hours until the inside is black and moist. Then take it out and dry it until the outer skin is slightly dry. c. Repeat the "steam thoroughly - dry" steps in step b a total of nine times. Example

[0034] A Rehmannia-flavored sausage, comprising meat, auxiliary ingredients, seasonings, food additives, and casing; The meat mixture consists of the following components by weight: 75 parts lean meat and 20 parts fat; The auxiliary materials consist of the following components in parts by weight: 10 parts Rehmannia glutinosa pulp, 3 parts Lycium barbarum pulp, 20 parts ice water, and 5 parts isolated soy protein; The seasoning is composed of the following components by weight: 2.5 parts salt, 2.0 parts white sugar, 1.3 parts soy sauce, 1.3 parts oyster sauce, 1.0 part Shaoxing wine, 0.2 parts white pepper powder, 0.15 parts five-spice powder, 0.5 parts ginger powder, and 0.5 parts garlic powder; The food additive is composed of the following components in parts by weight: 0.4 parts of compound phosphate, 0.05 parts of sodium isoascorbate, and 0.3 parts of konjac gum.

[0035] A preparation process for a Rehmannia glutinosa flavored sausage includes the following steps: Step S1: Pre-treat the meat by freezing the lean meat and fat separately to a core temperature of 0°C, then mince the lean meat into 8mm pieces and the fat into 10mm pieces. Step S2: Marinate the meat by mixing lean meat pieces with salt, compound phosphate, sodium isoascorbate and half ice water, and marinate at a low temperature of 4°C for 24 hours. Step S3: Put the marinated lean meat pieces into a meat chopper and chop at high speed for 2 minutes. Then add the separated soy protein, konjac gum and the remaining half of the ice water, and continue chopping until the meat paste becomes a thick paste. Pause 3 times during the chopping process and use a probe thermometer to insert into the center of the meat filling to measure the temperature. Step S4: Add the prepared rehmannia root paste, goji berry paste, white sugar, soy sauce, oyster sauce, white pepper powder, five-spice powder, ginger powder, garlic powder, and Shaoxing wine in sequence, chop and mix well, and finally add the diced fatty meat and chop and mix at low speed for 20 seconds until well mixed. Step S5: Immediately transfer the chopped minced meat into a vacuum sausage stuffer. After stuffing, use a fine needle to evenly prick holes in the sausage body. Step S6: Hang the filled sausages evenly on the smoking cart with a 3cm gap between them, and put them into the drying room at 60℃. Dry for 40 minutes until the surface of the casing is dry. Use a stepped heating and steaming method to cook the sausages. Perform secondary sterilization on the cooked sausages. Quickly cool the cooked sausages and then put them into sterilization bags for pasteurization. Maintain the core temperature at 95℃ for 15 minutes. Step S7: Quickly spray the cooked sausage with cold water to cool it down until the core temperature is below 10°C. After it has cooled completely, drain the surface moisture and vacuum pack it.

[0036] The method for preparing Rehmannia glutinosa juice is as follows: a. Select high-quality raw Rehmannia root and clean it thoroughly; b. Perform the first steaming and first drying of raw Rehmannia glutinosa. Place the raw Rehmannia glutinosa in a steamer and steam it over high heat for 12 hours until the inside is black and moist. Then take it out and dry it until the outer skin is slightly dry. c. Repeat the "steam thoroughly - dry" steps in step b a total of nine times.

[0037] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A rehmannia flavored sausage, characterized by, The Rehmannia flavored sausage comprises meat material, auxiliary material, seasoning, food additive, casing; The meat material is composed of the following components in mass fraction: lean meat 60-75 parts, fat 8-20 parts; The auxiliary material is composed of the following components in mass fraction: Rehmannia glutinosa L. extract 8-10 parts, Chinese wolfberry extract 1-3 parts, ice water 12-20 parts, isolated soy protein 2-5 parts; The seasoning is composed of the following components in mass fraction: table salt 1.8-2.5 parts, white sugar 1.0-2.0 parts, soy sauce 0.5-1.3 parts, oyster sauce 0.5-1.3 parts, yellow rice wine 0.3-1.0 parts, white pepper powder 0.1-0.2 parts, five-spice powder 0.05-0.15 parts, ginger powder 0.25-0.5 parts, garlic powder 0.25-0.5 parts; The food additive is composed of the following components in mass fraction: compound phosphate 0.2-0.4 parts, sodium erythorbate 0.03-0.05 parts, konjac gum 0.1-0.3 parts.

2. The preparation process of a rehmannia flavored meat sausage according to claim 1, characterized in that, The method comprises the following steps: Step S1: pretreating the meat material, freezing the lean meat and fat to a center temperature of -2-0℃, then twisting the lean meat into meat granules with a size of 4-8mm and the fat into meat granules with a size of 6-10mm; Step S2: marinating the meat material, mixing the lean meat granules with table salt, compound phosphate, sodium erythorbate and half of the ice water, and marinating at a low temperature of 0-4℃ for 12-24 hours; Step S3: putting the marinated lean meat granules into a chopper, choppering at a high speed for 1-2 minutes, then adding isolated soy protein, konjac gum and the remaining half of the ice water, and continuing to chopper until the meat paste is in a sticky paste state; Step S4: adding Rehmannia glutinosa L. extract, Chinese wolfberry extract, white sugar, soy sauce, oyster sauce, white pepper powder, five-spice powder, ginger powder, garlic powder and yellow rice wine in sequence, choppering uniformly, and finally adding fat dices and choppering at a low speed for 15-20 seconds to mix uniformly; Step S5: immediately transferring the choppered meat stuffing into a vacuum sausage filling machine; Step S6: uniformly hanging the filled sausages on a smoking trolley, sending into an oven room at a temperature of 55-60℃, drying for 30-40 minutes until the surface of the casing is dry, and adopting a stepwise temperature rising steaming method for curing; Step S7: rapidly spraying the cured sausages with cold water to cool to a center temperature lower than 10℃, draining the surface water after sufficient cooling, and vacuum packaging.

3. The process for preparing Rehmannia flavored meat sausage according to claim 2, characterized in that, The preparation method of the Rehmannia glutinosa L. extract is as follows: a. selecting high-quality raw Rehmannia glutinosa L., and cleaning; b. performing first steaming and first drying, steaming the raw Rehmannia glutinosa L. in a steamer at a high fire until it is thoroughly steamed for 8-12 hours and the inner part is black and shiny, then taking out and drying until the outer skin is slightly dry; c. repeating the steps of "steaming thoroughly-drying" in step b. for a total of nine times; d. putting the nine times prepared Rehmannia glutinosa L. and an equal amount of pure water into a colloid mill, and grinding into a fine and flowing paste for use.

4. The process for preparing Rehmannia flavored meat sausages according to claim 2, characterized in that, In step S3, the choppering process is paused for 2-3 times, and a probe thermometer is inserted into the center of the meat stuffing to measure the temperature.

5. The process for preparing Rehmannia flavored meat sausages according to claim 2, characterized in that, In step S5, after the sausage filling is completed, a fine needle is used to uniformly pierce holes on the sausage body, and in step S6, the interval between the hung sausages is 2-3cm.

6. The process for preparing Rehmannia flavored meat sausages according to claim 2, characterized in that, In step S6, the cooked meat sausage is subjected to secondary sterilization, the cooked meat sausage is rapidly cooled, and then is filled into a sterilization bag to be subjected to pasteurization, the pasteurization is maintained at a center temperature of 90-95℃ for 10-15 minutes.

7. The process for preparing Rehmannia flavored meat sausages according to claim 2, characterized in that, In step S6, the first stage is cooked at 68℃ for 20 minutes, and the second stage is cooked at 75℃ for 30 minutes.

8. The process for preparing Rehmannia flavored meat sausages according to claim 2, characterized in that, In step S7, after the cold water spraying, the meat sausage is transferred to a cooling workshop to be continuously cooled by air cooling.

9. The process for preparing Rehmannia flavored meat sausages according to claim 2, characterized in that, The prepared prepared rehmannia glutinosa syrup product is directly subjected to pasteurization and is stored in a frozen state at-18℃ or below.

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